Recipes Using Strawberry Balsamic Vinegar Food

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:

• 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:

• 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.

FROZEN YOGURT BARK WITH STRAWBERRY-BALSAMIC JAM

Steps:

• Make the jam: Combine the strawberries, sugar, vinegar and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook until the strawberries soften and the mixture thickens, about 20 minutes. Remove the jam from the pan to a bowl and cool to room temperature. Stir in the lemon zest and juice.
• Make the bark: Spread the yogurt on a parchment paper-lined baking sheet in a thin layer (about 1/3-inch thick). Dollop 1/2 cup jam over the yogurt and use a wooden skewer or tip of a knife to swirl. Sprinkle the fruit and chocolate shavings on top. Place in the freezer and freeze until firm, 2 to 3 hours. Once frozen, break into pieces.

STRAWBERRIES AND STRAWBERRY ICE CREAM WITH BALSAMIC VINEGAR

Steps:

• Place strawberries in a bowl. Sprinkle with sugar, vinegar and pepper. Toss until well combined. Let stand 1 hour or all day.
• Divide the ice cream into 4 serving dishes. Top with 1/4 of the strawberries and the juice. Serve immediately.

STRAWBERRY BALSAMIC SORBET

Steps:

• In a small non-reactive saucepan, bring the vinegar to a simmer over medium-low heat.
• Cook until it is reduced by half, about 5 minutes.
• Remove from heat and cool.
• Place the halved strawberries in a blender or food processor.
• Process until very smooth.
• Pass the puree through a fine-mesh sieve placed over a bowl, pressing firmly on the solids with a rubber spatula or the back of a wooden spoon to extract all the juice.
• Discard the pulp; add the balsamic reduction and honey to the puree and stir to combine.
• Cover and refrigerate until cold.
• Freeze the mixture in an ice-cream maker according to manufacturer's instructions.
• Store in the freezer until ready to serve or for up to 2 days.
• Spoon into individual bowls and garnish with the chopped strawberries.

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.

STRAWBERRY BALSAMIC VINAIGRETTE

Steps:

• Place jam in a medium bowl and whisk in vinegar then extra-virgin olive oil.
• Season the dressing with salt and pepper.

STRAWBERRY SHORTCAKE WITH BALSAMIC

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine strawberries, balsamic vinegar, sugar, and black pepper in a bowl; marinate for 10 to 15 minutes.
• Grill the slices of angel food cake on the preheated grill until toasted, 3 to 5 minutes on each side.
• Transfer the cake to 4 dessert plates and top with marinated strawberries and the liquid and a spoonful of whipped cream.

BALSAMIC STRAWBERRY SHORTCAKE

Steps:

• Stir together first 3 ingredients; let stand 1 hour, stirring occasionally.
• Combine flour, 1/2 cup sugar, baking powder, and salt in a large bowl.
• Cut butter into flour mixture with a pastry blender until mixture is crumbly.
• Stir together eggs and 3/4 cup whipping cream; add to dry ingredients, stirring just until moistened.
• Turn dough out onto a floured surface, and knead 3 or 4 times.
• Pat dough to 1/2 inch thickness; cut with a 3 inch cutter.
• Place shortcakes on an ungreased baking sheet.
• Bake at 425°F for 10 to 12 minutes or until golden.
• Remove to wire racks to cool.
• Beat remaining 1 1/2 cups whipping cream at medium speed with an electric mixer until foamy; gradually add 1/4 cup sugar, beating until soft peaks form.
• Stir in vanilla.
• Split shortcakes.
• Place 1 cake bottom on each of 8 individual plates.
• Spoon half of whipped cream mixture over shortcakes.
• Top with strawberry mixture and dollop with remaining whipped cream.
• Add cake tops and sprinkle evenly with powdered sugar.

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.

NO-COOK STRAWBERRY & BALSAMIC TARTLETS

Steps:

• Whisk the cream with the icing sugar until it just starts to hold its shape - be careful not to take it too far as it will stiffen as soon as you add the vinegar. Slowly drizzle in the balsamic and cracked black pepper, transfer to a container, cover and chill until needed.
• To construct the tarts, spoon a generous portion of the cream into the tart cases. Slice the strawberries and fan them out over the top of the tarts. Dust lightly with more icing sugar and scatter with lightly-crushed meringue and Thai basil leaves, if you like. Add a bit of cracked black pepper to finish, and serve.

STRAWBERRY WITH BALSAMIC VINEGAR

Steps:

• Place strawberries, balsamic, and powdered sugar in separate bowls.To serve, let each guest dip a strawberry into balsamic vinegar and then into powdered sugar.