Strawberries with Balsamic
UPDATED: May 26, 2016
A post for Memorial Day Weekend and STRAWBERRY Season!
It's a recipe so easy and slightly different that your guests will think you are a culinary whiz. Or at least that's what I tell myself!
- Get the local strawberries while they are here. We have been fortunate this season to have some fantastic New Jersey strawberries that are not only gorgeous but taste like a strawberry should - juicy, sweet, plump and succulent.
- You won't need much or any sugar to make a syrup, just a few tablespoons of a good, preferably aged balsamic vinegar.
- Rinse, hull and slice the strawberries.
- Put them into a bowl and sprinkle 2-3 Tablespoons of Balsamic Vinegar over the strawberries; toss to combine and cover with plastic wrap and refrigerate.
- If you don't have balsamic vinegar another alternative would be, Rum or Vodka with a bit of sugar sprinkled. Chambord, Gran Marnier or some other sweet liqueur, hold the sugar.
- Allow the strawberries to macerate (fruit macerates, savory foods marinate). Serve the strawberries over lady fingers or a decent but low-fat cake. Don't use those little short-cake hockey pucks you find in the produce aisle. They have a chemical taste and feels like a dry sponge.
- For whipped cream, Redi-whipped cream is pretty low-cal, not low fat, but you don't need a lot.
- Spoon some of the syrup over the cream, lady fingers and strawberries and enjoy.
- The whole thing takes about 10 minutes to make and about 20 minutes to macerate.