Strawberries And Peaches With Balsamic Zabaglione 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:

• 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.

BALSAMIC-MACERATED STRAWBERRIES WITH BASIL

Steps:

• In a large bowl, gently toss the strawberries with the sugar and vinegar. Let sit at room temperature until the strawberries have released their juices but are not yet mushy, about 30 minutes. (Don't let the berries sit for more than 90 minutes, or they'll start to collapse.)
• Just before serving, stack the basil leaves on a cutting board and roll them vertically into a loose cigar shape. Using a sharp chef's knife, very thinly slice across the roll to make a fine chiffonade of basil.
• Portion the strawberries and their juices among four small bowls and scatter with the basil to garnish, or choose one of the serving suggestions below.
• Serve the strawberries over grilled or toasted pound cake. Garnish with a dollop of crème fraîche.
• Put the berries on split biscuits for shortcakes; top with whipped cream and scatter with the basil.
• Layer the berries with ice cream or yogurt for a parfait. Garnish with the basil.
• Spoon the strawberries over a poached or roasted peach half.
• Use the berries as a filling for crêpes or a topping for waffles.
• Mash the berries slightly and fold into whipped creamm for a quick fool. Garnish with the basil.

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.

CHEF JOHN'S ZABAGLIONE

Steps:

• Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
• Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
• Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
• Spoon custard over the strawberries. Serve while custard is still warm.

FRUIT WITH HONEY AND GRAPPA

Steps:

• 1 In a large serving bowl, mix together the honey, grappa, and lemon juice. 2 Stir in the kiwis, oranges, strawberries, and grapes. Chill for at least 1 hour or up to 4 hours. Stir in the bananas just before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STRAWBERRIES WITH ZABAGLIONE

Steps:

• Divide strawberries among 6 stemmed glasses.
• Beat together yolks, sugar, and Marsala in a large metal bowl with a whisk or handheld electric mixer until combined, then put bowl over a saucepan of barely simmering water and continue to beat until thickened and tripled in volume, 2 to 4 minutes.
• Spoon over strawberries and serve immediately.

CHILLED ZABAGLIONE WITH BERRIES

Steps:

• 1 At least 20 minutes before you are ready to make the zabaglione, place a large bowl and the beaters of an electric mixer in the refrigerator. Fill another large bowl with ice and water. 2 Prepare the zabaglione through step 3. As soon as the zabaglione is finished, remove it from the simmering water and set the bowl over the ice water. With a wire whisk, beat the zabaglione until it is cold, about 3 minutes. 3 Remove the chilled bowl and beaters from the refrigerator. Pour the cream into the bowl and whip the cream at high speed until it begins to hold a soft shape, about 2 minutes. Add the confectioner's sugar and orange liqueur. Whip the cream until it holds a soft shape when the beaters are lifted, about 2 minutes more. With a flexible spatula, gently fold in the chilled zabaglione. Cover and chill in the refrigerator at least 1 hour until ready to serve. 4 Divide the berries among 6 serving dishes. Top with the chilled zabaglione cream and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.