Recipe courtesy of Mark Tarbell

Coffee Glaze

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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1 tablespoon butter, plus 2 tablespoons

3 tablespoons minced shallots

1/3 cup sugar

1/2 cup red wine vinegar

1/2 cup red wine

3 tablespoons lavender honey

3 ounces brewed espresso


  1. Place a heavy bottom saucepan over medium heat. Once pan is heated, add 1 tablespoon of the butter. Immediately stir in the shallots. When the shallots are translucent, approximately 3 to 5 minutes, add the sugar, vinegar, and red wine. Turn the heat down to medium low, and let simmer until it begins to reduce and gets a light syrup like consistency. Add the honey and espresso, stir, and simmer for five more minutes. Whisk in the remaining butter, and strain. Serve warm over chicken or meat.

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