So we’ve been away for a little while. Two months, to be exact. Tending to other things. Our hearts, our souls, our peace-of-mind, our new (to us) cottage in Northern Michigan where we’ll happily watch the weather in the desert on our smartphones and say, “Oh, how good it is to be here in Northern Michigan.”
With two months of projects, including a white picket fence, I’ve been otherwise occupied with gardening, and beach walks and campfires. The simple pleasures of life. With that said, and with summer berries in abundance, I bring you another simple pleasure. Some of the best and most simple pleasures of summer: strawberries and balsamic. And vanilla ice cream. Moomers, of course.
This is so easy to make and is so incredibly delicious, you’ll never want to put anything else on your vanilla ice cream, again. Guaranteed. Enjoy!!
Strawberries with Balsamic Vinegar (recipe courtesy Traverse Magazine, June 2012)
Ingredients:
- 1/3 cup balsamic vinegar
- 2 teaspoons granulated sugar
- 1/2 teaspoon fresh lemon juice
- 3 pints strawberries, hulled and halved
- 1/8 cup light brown sugar
- Fresh ground black pepper
Directions:
- Bring vinegar, granulated sugar and lemon juice to simmer in small saucepan over medium heat.
- Simmer until syrup is reduced by half. Cool.
- Toss berries and brown sugar in a bowl.
- Pour vinegar syrup over berries, add fresh black pepper to taste.
- Serve over vanilla ice cream. Serves 6.
***Cook’s Notes: Use the very best balsamic vinegar you can afford…which is true no matter what you’re making.
Zoup to Nuts 