Strawberries With Balsamic Food

BALSAMIC STRAWBERRY RICOTTA CROSTINI

Steps:

• Preheat the oven to 425 degrees F.
• For the balsamic strawberries. In medium bowl, gently toss the strawberries with sugar, balsamic vinegar, and black pepper. Set aside for 20 minutes.
• Toast the bread. In the meantime, slice the baguette into ½ inch pieces and brush olive oil over the top of each slice.
• Place the bread in a single layer on a baking sheet and bake for 4-6 minutes (at 425 degrees F), until the bread is golden-brown and crispy. Check frequently to make sure the bread does not burn.
• Assemble the crostini. Spread the ricotta onto each piece of bread (divide evenly among the bread pieces) before topping with the balsamic strawberry slices. Drizzle a light amount of balsamic syrup (leftover from the bowl) on top of the crostini.
• Finish by topping with lemon zest and fresh mint if you like. Best served immediately.

ROASTED BALSAMIC STRAWBERRIES

Steps:

• Preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and lightly oil a lined baking tray.
• Mix all the ingredients for the balsamic strawberries together and spread them out on the baking tray.
• Roast strawberries for approximately 30 mins (for still soft and juice berries) to 45 mins (for more dehydrated, darker and intense flavoured strawberries) and the juice is nice and thick.
• After they have cooled down carefully remove the strawberries into a bowl and set aside.

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.

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.

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 TOFFEE

Steps:

• For the balsamic toffee:
• Preheat oven to 200°C (400°F). To make the balsamic toffee, place the sugar and balsamic in a bowl and mix to combine.
• Spread evenly onto 2 baking trays lined with non-stick baking paper and bake for 8 minutes or until bubbling and caramelized.
• Set aside to cool and harden, roughly chop and set aside.
• For the strawberries:
• Place the strawberries, vanilla, sugar and water in bowl and toss to combine. Divide the yoghurt between glasses and top with the strawberries, basil leaves and balsamic toffee to serve.

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 STRAWBERRIES

Steps:

• Add vinegar and honey to a small to medium sized container.
• Whisk together until well combined.
• Add strawberries and toss until well coated.
• Cover and refrigerate for 30 minutes.
• Toss berries again and transfer to a pretty glass or serving bowl and garnish with basil or mint.

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 SABAYON

Steps:

• MAKE THE SABAYON: Set aside a big bowl of ice. In a small stainless-steel bowl, whisk the sugar into the egg yolks until thoroughly combined and lightened in color. Set the bowl over a saucepan of simmering water and continue whisking until mixture thickens. The mixture is cooked when it is light in color and trails off the whisk in ribbons. Do NOT overcook it. Remove the bowl from the heat and whisk in the balsamic vinegar. Set the bowl over the bowl of ice and continue whisking the sabayon until it is completely cooled, 5 to 10 minutes. The sabayon will thicken as it cools. Very gently fold in the whipped cream and refrigerate the lightened sabayon for at least 2 hours before serving. (You could make it the night before, but it is best served the same day it's made.).
• Serve the sabayon draped over whole or sliced strawberries in a pretty glass dish with a garnish of crisp cookies, whole or crumbled, if you like.

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!

SUPER-EASY BALSAMIC ROASTED STRAWBERRY

Steps:

• Gather the ingredients.
• Preheat oven to 300 F. Put washed strawberries in roasting tray, making sure they are in 1 layer. Dust with sugar and then sprinkle with vinegar.
• Roll strawberries around by tipping tray from side to side, making sure that all berries are covered.
• Cover tray with a tea cloth and leave to marinate for 20 minutes.
• Put tray into center of oven and roast for 20 minutes. The strawberries will soften but keep their shape. The vinegar and sugar will start to caramelize; make sure, though, that it does not burn.
• Take roasting tray from oven, leave to cool until cold. The syrup will thicken and become very tasty. Transfer strawberries to a jar and close. Store in fridge. They will keep for several weeks.
• Serve with vanilla ice cream, and a little sprinkling of black pepper, if desired.

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.

BALSAMIC BAKED STRAWBERRIES

Steps:

• Preheat the oven to the lowest possible heat, or use the aga warming oven later. Prepare the strawberries, wash, cut off the tops and halve them lengthways. Place in an oven proof dish.
• Place the balsamic vinegar, sugar and green peppercorns in a small saucepan and heat over a low heat until the sugar is dissolved. Make sure you don't burn the sugar onto the bottom of the pan.
• Pour the balsamic vinegar mix over the strawberries and place in the preheated oven or aga warming oven.
• After about 50 minutes, put the heat of the oven up to 200C, or transfer the strawberries to the aga roasting oven (the hotter one).
• Remove from the oven and serve with ice cream or frozen yoghurt.

BALSAMIC STRAWBERRIES WITH WHIPPED MASCARPONE CHEESE

Steps:

• Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
• Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
• Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
• Divide berries and syrup among 6 goblets. Top with mascarpone mixture.
• *Italian cream cheese, available at Italian markets and many supermarkets.

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.

BALSAMIC STRAWBERRIES

Steps:

• Toss all ingredients in medium bowl. Let stand at room temperature until juices form, at least 1 hour and up to 3 hours.

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:

• 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.

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.

STRAWBERRIES WITH BALSAMIC BLACK PEPPER

Steps:

• Rinse, hull , and slice the strawberries
• Place the sliced berries in a medium nonreactive bowl (such as a glass bowl).
• Sprinkle the berries with the sugar and balsamic vinegar, and toss gently to coat.
• Allow the berries to macerate in the vinegar and sugar mixture for about 15 minutes.
• Add 4 to 5 grinds of coarse black pepper to the berries, and toss to coat.
• Allow the flavors to blend about 5 minutes more before serving.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Toss the berries with 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 and the mint if using, toss again, and serve.