Preparing a reduction takes patience. Cook your choice of 2 cups liquid & 2 cups sugar over medium heat for about 30 minutes or until you notice it thickening. Remove from heat and let it cool. Be careful, I have left the kitchen while reducing red wine, simple syrup, balsamic vinegar or a bourbon, only to return to a bubbling thick sticky substance impossible to remove from the pan. So stay in your kitchen. Keep an eye on your reduction. It’s worth it.
My son Colby would like a Bourbon reduction. It’s terrific on pancakes, chicken, lamb chops or even drizzled on a salad. I found a bottle of Jim Beam in the basement. I will not be drinking it. No bourbon or whiskeys for me. In my younger years I would fill my empty McDonalsds soda cup with my Dad’s Canadian Lord Calvert……no fond memories of that flavor! But my son, true to his Irish blood, is the whiskey drinker in the family. 
As soon as you have your delicious thick sweet Bourbon reduction, get creative…..we glazed lambchops and served them with grilled cheese pita and garden vegetables. Simple, fresh, impressive!
Sunday Brunch is a favorite day at our house. Buttermilk Pancakes anyone? Drizzled in Jim Beam Bourbon Glaze…
PANCAKE RECIPE
2 CUPS FLOUR
2 TBL SUGAR
2 TSP BAKING POWDER
1 TSP BAKING SODA
1/2 TSP SALT
2 EGGS
2 CUPS BUTTERMILK….BUTTERMILK IS THE SECRET TO TASTY PANCAKES
4 TBL COOKING OIL
MIX DRY INGREDIENTS. MIX EGGS, OIL, & BUTTERMILK. ADD TO FLOUR MIXTURE ALL AT ONCE. STIR JUST TIL BLENDED, BATTER SHOULD BE LUMPY! COOK OVER MEDIUM HEAT IN CLARIFIED BUTTER. FLIP YOUR PANCAKE WHEN THE EDGES START TO BUBBLE. SOOOO….GOOD!
VERYWELLDONE 