Best Vinegar Essentials Fruitberry Infused Balsamic Recipes
BALSAMIC STRAWBERRIES
When I tell my guests that this is dessert, I often have to convince them that it really is acceptable to put vinegar on fresh berries. More than acceptable, actually, it is exquisite. Sweet-tart balsamic vinegar flavored with fruit is a perfect counterpoint to luscious, sweet strawberries. This is especially beautiful with large strawberries or with a combination of strawberries, raspberries, and blackberries.
Yield makes 4 servings
Number Of Ingredients 3
Steps:
- In a medium mixing bowl, place the berries and pour the vinegar over them. Place in the refrigerator for 30 minutes.
- Use a slotted spoon to divide the berries among 4 champagne glasses-let as much or as little vinegar into the glass as desired. Top with a spoonful of whipped cream. Serve cold.
- Use fresh strawberries in season-remember they are only truly in season locally for about 3 weeks, depending on where you live. Underripe berries are not sweet enough to offset the tart vinegar.
VINEGAR ESSENTIALS: FRUIT/BERRY-INFUSED BALSAMIC
I love a good balsamic... I use it in cooking, on salads, and on things like fish and chicken. But, what can make a good balsamic even better... a balsamic infused with fresh fruit, and/or berries. Easy to make, and takes a week to meld those flavors together. My one discovery that turns a good infused balsamic into a great balsamic, it is the types of vinegar you use. But, more on that later. FYI: This makes an excellent gift during the holidays. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Dressings
Number Of Ingredients 5
Steps:
- PREP/PREPARE
- Experiment with your favorite berries, and fruit. For example, I love mango-infused vinegars. Have fun with it.
- The one thing that I did that took this recipe from good to great, and that was using two vinegars: A dark balsamic, and a white balsamic. The combination of those two, gives the final product the perfect combination of balsamic, and fruit.
- Gather your ingredients (mise en place).
- Thoroughly wash your fruit, and place into a glass container, like a mason jar.
- I used a peeler to strip off the outer layer of the lemon. Make sure you do not go to deep, you just want the outer peel.
- Add the two balsamic vinegars to a small saucepan, over medium-low heat.
- Heat until you see wisps of steam coming off the vinegar; however, under no circumstance should you allow it to simmer, or to boil.
- Pour the heated vinegar over the berries, and loosely cover, until completely cool.
- Add the lid, and tightly seal.
- Place in a cool dark place, allow to rest for one week. Give the jar a turn or two, once a day.
- At the end of the week strain the vinegar through cheesecloth, or a fine-mesh strainer.
- Place into a nice glass container.
- PLATE/PRESENT
- Use anywhere you would use a nice balsamic. Enjoy.
- Keep the faith, and keep cooking.
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