Balsamic Strawberries Not Heated Recipes

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:

• 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.

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:

• Toss strawberries and other berries, if using, with the 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, toss again, and serve, garnished with the mint, if you like. Spoon into a glass or bowl, and serve next to cookies or a piece of cake.

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.

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.

BALSAMIC STRAWBERRIES

Steps:

• cut strawberries anyway you like. Toss with the vinegar and sugar and set aside at room temperature for 30 minutes to 1 hour. Can add a little pepper if you like. I also let soak in refrigerator if I want cold berries.

STRAWBERRY BALSAMIC JAM

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.

STRAWBERRY HONEY BALSAMIC WITH BLACK PEPPER ICE CREAM

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.

FILET MIGNON AND BALSAMIC STRAWBERRIES

Steps:

• Mix together the strawberries, brown sugar, and balsamic vinegar in a bowl, and allow to sit for 1 to 3 hours, stirring occasionally.
• Preheat an oven to 400 degrees F (200 degrees C).
• Heat olive oil in an oven-safe, heavy steel or cast-iron skillet over high heat. Sprinkle the filets with salt and pepper on both sides, gently place in the hot skillet, and sear each side until well-browned, 1 to 2 minutes per side. Slide the skillet into the preheated oven, and cook until they start to become firm and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer the steaks to a platter, and tent with foil to rest.
• Pour steak juices from the skillet into a small saucepan. Strain the strawberries and discard the liquid. Add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan several times to gently incorporate the butter into the sauce. Serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper.

BASIL CAKE WITH BALSAMIC STRAWBERRIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Generously grease a fluted tube pan (such as a Bundt®).
• Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.
• Pour batter into prepared pan.
• Bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes.
• Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.
• Stir balsamic vinegar with sugar in a saucepan and place over medium heat. Bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. Remove from heat and cool syrup to room temperature.
• Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.