strawberries with balsamic vinegar

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:

1. Bring vinegar, granulated sugar and lemon juice to simmer in small saucepan over medium heat.
2. Simmer until syrup is reduced by half. Cool.
3. Toss berries and brown sugar in a bowl.
4. Pour vinegar syrup over berries, add fresh black pepper to taste.
5. 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.

balsamic marinated tomato and mozzarella salad

I know there are a lot of food purists out there who will say this is a travesty; the bastardization of the Caprese Salad.  Yes, there is balsamic vinegar which some say you would never find on a Caprese Salad in Italy.   And yes, I served it as a side dish as opposed to a starter as they would in, you guessed it…Italy.

Alas, we are not in Italy.  We are in the United States of America and here?  Here, I put balsamic on my Caprese Salad and serve it as a side dish.  Except there’s one, minor detail.  This isn’t really Caprese salad.  Because it also has minced garlic and chopped onion.  So, there.  Take that, Italy.  It’s a side salad!

Don’t get me wrong.  I love me some Caprese Salad.  It’s the most tantalizing starter at any summer meal.  But this version is basically a balsamic marinade, and the added onion and garlic gives you an added kick in the taste buds.  It really was very, very good.  Lots of robust flavor with the same summer freshness of the purist’s Caprese Salad.  Keep this recipe on hand for summer weekends where you’re not hosting a formal sit down meal with several courses.  This has summer picnics and barbecues written all over it, especially if you’re invited to a summer meal where you’re asked to bring a dish to pass.  Make it ahead and let the flavors mingle.  It’s all good.  Enjoy!

Balsamic Marinated Tomato and Mozzarella Salad (recipe courtesy Food.com)

Ingredients:

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/2 teaspoon salt
• black pepper
• 1 clove minced garlic
• 3 tablespoons chopped fresh basil
• 1/4 cup onion, chopped
• 1 1/2 cups mozzarella cheese, cubes
• 1 pint grape tomatoes or 1 pint cherry tomatoes, halved

Directions:

In medium bowl, combine cheese pearls and tomatoes.  In separate bowl, whisk together olive oil, balsamic, salt, pepper, garlic, onion, and chopped basil.  Stir to blend evenly.   When dressing is evenly mixed, toss over cheese and tomatoes, stirring gently to coat.

Chill until ready to serve.

Cook’s Notes:  Especially where dressings and marinades are involved, always use the best quality balsamic vinegar and olive oil you can afford.