Since I’ve started a new blog at RSVP Redux and want to input some content there; I’ve been looking even more carefully at the recipes in the RSVP section of Bon Appetit. Although I’ve already made the Toffee Peach Crisp crisp from the August 2010 issue, I was still compelled by the simple and wonderful sounding Balsamic Jelly too.
My friend on Twitter, Deb (@smithbites) had made a batch and though I’ve not yet seen it; her comments on how hard it was to photograph something that looked like motor oil had me seriously LOL (Laughing Out Loud!). She put out an emergency call to tweeps and found a photographic suggestion from White on Rice on their site and I hope we get to see Deb’s version soon at smithbites.com.
When I went to make my batch…and could not locate gelatin in my pantry, I thought I could kill multiple birds with one stone; use pre-packaged raspbelly gelatin to thicken the liquid, create a favorite flavor combination by the inclusion of raspberry and also thought…it can’t hurt to add a bit of a burgundy look to avoid the motor oil nemesis that besieged Deb!
This is not a jelly for the faint of heart. It has a definite bold flavor from the balsamic and I did find that it suited me best by topping a biscuit layered with some cream cheese. The combination of the smooth, mellow cheese combined with the tartness of the jelly was perfect. Although I enjoyed a biscuit for breakfast, I could really see this used as an appetizer course; it would be perfect with some fresh fruit and smoked salmon.
Balsamic Jelly
Ingredients
- 1 cup Balsamic Vinegar
- 1/2 pkg raspberry jello
- 6-8 tablespoons of honey
Preparation
- Pour vinegar into small saucepan.
- Sprinkle raspberry gelatin over and stir; let stand until gelatin softens about 10 minutes.
- Stir over medium heat until gelatin dissolves and mixture is hot (do not boil).
- Remove from heat and stir in honey. Put into container to set and chill until gelatin firms up; about 8 hours. Serve balsamic jelly with bread and butter.
Courtesy of Bon Appetit, August 2010
Previous post: Warm Cherry Upside-Down Cake
Next post: Tomatillo Salsa Verde
{ 12 comments… read them below or add one }
As you can see, the unusual got me again and here I am! I love this too. I could see it with a cheese platter and crackers too. Looks pretty darn easy to make and I have all the ingredients. Now I just need a cheese platter and a party. Want to come over?
I always love using Balsamic with fruit.
I love the jelly with the bold flavor of balsamic and love the idea of using raspberry Jello!! Looks delicious! :)
Thank you Sara…it’s not for the faint of heart; definitely has the expected vinegar kick but it’s made palatable AND good for this application with the addition of the honey and in my case, a bit of sugar from the jello addition. I did take it to a party last night just served with a block of cream cheese, crackers and fruit. That was perfect.
OK – when I read this, I totally didn’t understand the raspberry reference (wow – does raspberry have a P?).
Then I read the ingredients… I get it! Sooooooooo funny!
Yes – everything goes well with cream cheese – we are kindred spirits.
Perhaps you can provide some guidance in a couple of weeks? I’m going to have LOTS of zin, cab, etc. grapes available to me…
wow. that looks fantastic!!!!!
Really – the JELLO worked? Awesome McGyvering of the recipe Barb! I love the idea of gelées with cheese.
It did! And I love the verbing of the noun McGyver…I remember the ‘real’ McGyver, before SNL!
So THIS is how the motor oil turned out?! I was curious. :-)
Looks delicious; I’d eat it.
[K]
This sounds intriguing! I may try pairing with some goat cheese-or not, might too strong, either way this looks awesome. I think you photographed it well.
I do love the tang of balsamic and am tempted to make this today, its looks like a nice big taste and love that idea. Cheers Anna
I saw this recipe as well and it is what inspired me to make the Ad Hoc Fig/Balsamic Jam. So glad you made this!