Strawberry Balsamic Black Pepper Jam Food
STRAWBERRY HONEY BALSAMIC WITH BLACK PEPPER ICE CREAM
This recipe from Salt & Straw takes sweet, rich strawberry ice cream up a notch-honey balsamic vinegar adds some tang and finely ground black pepper brings a little spice.
Provided by Tyler Malek
Categories Ice Cream Dessert Frozen Dessert Strawberry Honey Pepper
Yield 2 pints
Number Of Ingredients 17
Steps:
- Strawberry puree:
- Spread the strawberries out evenly on the lined sheet pan and drizzle them with the honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they're cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
- Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.
- Ice cream base:
- Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
- Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
- Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
- Ice cream:
- In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base. Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft-serve.
- Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
- Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.
STRAWBERRY BALSAMIC BLACK PEPPER JAM
I found this recipe on Canadian Living's web site, it's credited to The Canadian Living Test Kitchen. I have been looking for a good strawberry/balsamic jam recipe, and I was glas to find one that uses low-sugar pectin.
Provided by Natalia - St Louis
Categories < 60 Mins
Time 1h
Yield 8 half-pints
Number Of Ingredients 5
Steps:
- Crush or finely chop strawberries 1 layer at a time. Measure 6 cups.
- Mix pectin with 1/4 cup of sugar. Stir pectin mixture into berries and continue stirring while bringing to a boil over high heat.
- Add remaining sugar. Continue stirring and boil hard for 1 minute.
- Remove jam from heat. Add balsamic vinegar and pepper.
- Ladle into sterilized jars. Process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 505.2, Fat 0.7, Sodium 2.3, Carbohydrate 129.2, Fiber 4.4, Sugar 122.5, Protein 1.5
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.
Nutrition Facts : Calories 66 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 13 g, Fat 0 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
STRAWBERRY PRESERVES WITH BLACK PEPPER AND BALSAMIC VINEGAR
Use fresh strawberries, only freshly cracked black pepper, and the best balsamic you can afford. I actually prefer it with just the balsamic and strawberries. Recipe is from Gourmet.
Provided by cookiedog
Categories Strawberry
Time 30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.
Nutrition Facts : Calories 647.7, Fat 0.4, Sodium 9.1, Carbohydrate 165.1, Fiber 2.9, Sugar 160.3, Protein 1.1
STRAWBERRY PRESERVES WITH BLACK PEPPER AND BALSAMIC VINEGAR
Categories Condiment/Spread Fruit Brunch Cocktail Party Quick & Easy Low Sodium Vinegar Strawberry Summer Simmer Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 Cups
Number Of Ingredients 5
Steps:
- In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.
STRAWBERRY BALSAMIC JAM
An otherwise typical recipe for strawberry jam, but with a touch of balsamic vinegar added for a deliciously different kick. Try on toast or serve with anything from ice cream to pound cake.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 20
Number Of Ingredients 4
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.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 23.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 2 mg, Sugar 22.1 g
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