886 reduced recipes

Oxtails braised in red wine with celery, leeks, carrots, and a French-style sauce made from the reduced braising liquid. Rich, fork-tender, and worth every one of the 4 hours.

A double-crust caramel walnut pie: walnuts simmered into a reduced-cream caramel and sealed in a tender shortcrust, served a la mode with from-scratch vanilla bean ice cream. A restaurant-worthy dessert.

A buttery lemon-garlic orzo finished with parmesan and fresh herbs. The chicken broth reduces and gets mounted with butter into a silky sauce that coats every grain. A quick, savory side for any meat.

Fish fumet, the quick French fish stock: bones simmered briefly with white wine, onion, carrot and herbs, then strained and reduced. The aromatic base for seafood soups, sauces and risotto.

Sole fillets baked in Sauterne wine with whole mushrooms, then glazed with a reduced wine and egg yolk cream sauce. A classic French fish dish with elegant simplicity.

Strawberry angel food cake made from a box mix with strawberry soda and honey replacing the water, topped with a pink powdered sugar glaze. A semi-homemade cake with fruity flavor.

Honey-wine smoked ribs glazed with a reduced Madeira wine, honey, Dijon mustard, and Worcestershire sauce. Pre-smoked pork ribs finished on the grill with a sticky, caramelized coating.

Tender cream cheese pastry sandwiches a layer of thick dried fruit filling, then bakes into golden bars. These reduced-sugar cookies cut into 2 dozen squares for sharing.

Maple custards baked in a water bath with reduced maple syrup, skim milk, and eggs. A silky, low-fat dessert with concentrated maple flavor, served warm or chilled.

Ale-poached salmon trout with butter-tossed button onions, mushrooms, and carrots in a rich reduced ale sauce. A classic Irish monastery-style fish dish with rustic elegance.

Fruits afire is a flambe dessert with canned pears, apricots, and bing cherries in a reduced cinnamon-apricot syrup, finished tableside with flaming rum. A dramatic, retro showstopper.

Six-ingredient creamy garlic pasta tosses sliced garlic sauteed in olive oil with reduced cream, hot pasta, and grated parmesan. Ready in 10 minutes flat for a fast weeknight dinner.

Port wine blueberry cake reduces ruby port into a syrupy concentrate, then folds it into a low-fat buttermilk cake studded with fresh berries. A sophisticated grown-up dessert.

Pan-seared salmon with a Zinfandel butter sauce, browned mushrooms, and shallots. The wine reduces into a silky, glossy pan sauce that coats each fillet with bold red wine flavor.

Noisettes d'agneau with marinated rack of lamb medallions cooked in a reduced wine-rosemary sauce, topped with blanched and butter-sauteed garlic cloves. A New Orleans masterchef-level dish.

Shark fillets marinated in lemon juice, fresh basil, garlic, chili sauce, and soy sauce, then broiled and drizzled with a reduced marinade glaze. Meaty, spicy, and full of punch.