Balsamic Strawberries Just A Little Bit Different Recipes

STRAWBERRY BALSAMIC "BLT"

Steps:

• Arrange an even layer of strawberry slices on 4 slices of bread. Pile shaved iceberg on top. Place 3 pieces Bacon on top of each. Spread a nice crust-to-crust schmear of the Balsamic Black Pepper Mayo on the remaining slices of bread. Top with another even layer of strawberry slices, right on the mayo. Close sandwiches, slice in half and eat!
• Preheat the oven to 375 degrees F.
• Line a sheet tray with parchment paper overlapping each side by 1 to 2 inches. Place the bacon on the sheet pan. Bake, rotating once, until desired crispiness, 15 to 20 minutes. Remove the bacon and let drain on paper towels.
• Whisk together the mayo, balsamic glaze, basil and pepper in a bowl. Season to taste with salt.

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:

• 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.

BALSAMIC STRAWBERRIES - JUST A LITTLE BIT DIFFERENT!

Steps:

• Place the prepped berries into a medium-sized bowl and pour the flavored vinegar over them. Place in the fridge for about 30 minutes.
• Use a slotted spoon to divide the berries amongst 4 champagne glasses. Let as much or as little vinegar into the glass as desired. Top with a spoonful of whipped cream. Serve cold.

BALSAMIC STRAWBERRIES

Steps:

• Boil 1/3 cup balsamic vinegar with 2 tablespoons honey, 1 bay leaf and a pinch of salt until thick, 4 minutes. Discard the bay leaf; let the syrup cool. Beat 1 cup mascarpone, 1/2 cup heavy cream, 1 tablespoon sugar and 1/4 teaspoon vanilla with a mixer until soft peaks form. Toss 3 pints quartered strawberries with half of the balsamic syrup. Serve with the mascarpone mixture and the remaining syrup.

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.

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.

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.

BALSAMIC STRAWBERRIES (NOT HEATED)

Steps:

• Rinse the strawberries and pat dry with paper towel. Remove the green hulls and slice strawberries in half.
• Place the strawberries in a shallow ceramic or glass dish and sprinkle over the sugar. Set aside at room temperature for 10 minutes.
• Pour the vinegar over the strawberries and st aside, again at room temperature, for another 15 minutes. Turn the strawberries occassionally. A light syrup will form.
• Serve the balsamic strawberries with some mascarpone, cream or icecream.