Fresh Strawberry Balsamic Vinegar Food

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Hull the strawberries and cut them into quarters lengthwise.
• Place in a bowl and toss with the vinegar and sugar.
• Cover and allow to rest on the counter for about an hour so that the berries will "juice" then chill in the fridge for another hour.
• Toss again before serving.
• (I like a little more vinegar sprinkled on before serving but do this to your own taste.
• I should mention that these strawberries do not keep well so they should be prepared and eaten the same day. If made more than a few hours ahead of time they are mushy and texturally unappealing. Just thought I should mention that.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Toss the strawberries with the 1/4 cup sugar and let sit for 10 minutes.
• Sprinkle with the vinegar; taste and add more sugar or vinegar if necessary. Sprinkle with the pepper and serve.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
• Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Wash the strawberries and drain. Trim and slice strawberries, and place in a cup or serving dish. Drizzle the balsamic vinegar over the strawberries. Serve with fresh mint leaves.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Toss the strawberries, balsamic vinegar, sugar, and freshly ground black pepper to taste, in a mixing bowl. Divide the berries among martini glasses and serve immediately.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• In a large bowl place strawberries and drizzle with balsamic. Allow to sit at room temperature for up to 1/2 hour. Sprinkle with sugar and spoon into individual dishes.

FRESH STRAWBERRIES WITH BALSAMIC VINEGAR AND BASIL

Steps:

• In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.

FRESH STRAWBERRY SAUCE

Steps:

• Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat.
• Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Whisk 2 tablespoons water and cornstarch in a small bowl.
• Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.
• Transfer mixture to a blender and puree until smooth.

STRAWBERRY BALSAMIC JAM

Steps:

• Combine sugar and vinegar in a saucepan over medium heat; bring to a boil. Reduce heat to a simmer and cook uncovered until the sugar is dissolved.
• Add strawberries and thyme to the sugar mixture; bring to a boil. Reduce to a simmer and cook uncovered for 15 to 20 minutes.
• Remove thyme sprigs. Allow jam to cool and store in the fridge in an airtight container or transfer hot jam to sterilized jars and seal.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Toss strawberries and other berries, if using, with the 1/4 cup sugar, and let sit for 10 minutes or longer. Do not refrigerate.
• Sprinkle with the vinegar; toss gently, then taste and add more sugar or vinegar if necessary. Sprinkle with the pepper, toss again, and serve, garnished with the mint, if you like. Spoon into a glass or bowl, and serve next to cookies or a piece of cake.

STRAWBERRIES WITH BALSAMIC VINEGAR AND PEPPER

Steps:

• Wash and drain strawberries.
• Slice berries into 1/2-inch thick slices and place in a large mixing bowl.
• Add vinegar, pepper and sugar and gently toss to coat. Divide among 4 martini glasses and serve.

STRAWBERRIES WITH BROWN SUGAR & BALSAMIC VINEGAR

Steps:

• Combine the strawberries, brown sugar, balsamic vinegar and black pepper in a bowl; cover and marinate in the refrigerator 30 minutes.
• Spoon equal amounts into 4 dessert dishes (I like to use "open" champagne glasses for a simple & elegant presentation) and top with 2 tablespoons lemon yogurt.
• Garnish with fresh mint leaves and a bit of freshly ground black pepper - YUM!

STRAWBERRY BALSAMIC SHRUB

Steps:

• Stir the strawberry tops with leaves and sugar in a medium bowl. Mash together with a potato masher until the strawberry tops release their juices, 1 minute. Cover and refrigerate for 24 hours, stirring occasionally so a pool of liquid can accumulate in the bowl.
• Strain the mixture through a fine-mesh sieve into another medium bowl, pressing on the solids with a rubber spatula to release all of the liquid, which will include some undissolved sugar. Whisk in the champagne vinegar and balsamic vinegar until the sugar dissolves, 2 minutes. Transfer the shrub to a jar, cover and refrigerate until ready to use (see Cook's Note).
• To serve, fill 4 tall glasses halfway with ice. Pour 1/4 cup of the shrub into each glass top with 1 1/4 cups of seltzer.

HOMEMADE STRAWBERRY VINEGAR

Steps:

• In a large bowl, combine strawberries and vinegar. Cover and let stand for 1 hour. Transfer to a large saucepan. Stir in sugar. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer 10 minutes. Remove from the heat; cool completely., Strain and discard pulp. Pour liquid into sterilized jars and cover. Store in a cool dark place.

STRAWBERRIES IN BALSAMIC VINEGAR AND ORANGE SUGAR

Steps:

• Rinse strawberries to remove any grit, cut tops off .
• Put strawberries into a bowl and sprinkle with icing sugar and pepper.
• Chop mint finely and add to strawberries and mix well.
• Add Cointreau to the strawberry mix, cover and place in the fridge until ready to serve.
• Zest oranges into a mortar & pestle, add the caster sugar and pound until a smooth orange sugar forms.
• Put 1/2 of this orange mix into a container, cover and place in the fridge until ready to serve. Place the other 1/2 and the cream into a bowl and whisk until stiff peaks form. Cover this and place in the fridge until ready to serve.
• Just before serving, add the vinegar to the strawberries and mix together.
• Place the strawberries onto a long serving dish (straining the majority of the juice) and top with the cream mixture. Sprinkle the remainder of the orange sugar over the top of the cream - serve.