VANILLA GLAZE FOR GRILLED CHICKEN

This sauce is equally good on lamb, chicken breasts, meats, portabella mushrooms, baked tofu and grilled vegetables. You can prepare it ahead of time and serve it room temperature or drizzle it on hot poached, baked, or grilled foods.

1/2 cup red wine vinegar
1/2 cup sugar
1/2 cup Madeira (see note)
1 cup water or stock
2 vanilla beans, chopped
2 tablespoons cornstarch
3 tablespoons water or stock, room temperature
salt and pepper to taste
4 grilled chicken breasts (or substitute the equivalent quantity of other meats, tofu or Portabella mushrooms)

In a medium saucepan, bring vinegar and sugar to a boil. Continue cooking for about 10 to 15 minutes, or until sugar has caramelized. Watch carefully - sugar burns easily. When caramelized, add Madeira and stir until sugar mixture has dissolved.

Add stock or water and vanilla beans, simmer on stove until mixture has reduced by one-half. Remove from heat and let stand for at least an hour.

When ready to use, remove vanilla beans and reheat mixture, bringing it to a simmer. Mix 2 tablespoons cornstarch with water (or stock) and add to the sauce. Simmer 3 minutes, or until thick. Add salt and pepper to taste. Glaze can also be served warm in a gravy dish and added to foods as desired or added to chicken when it comes off grill.

Note: If you do not have Madeira, substitute dry sherry or marsala or even broth, the glaze will still be delicious.

Makes about 2 cups of glaze
Source: Chef Patricia Rain