- 1 Pound fresh strawberries, halved
- 1/4 Cup sugar
- 2 sprigs fresh thyme
- 3 Tablespoons good quality balsamic vinegar
- 1 baguette, cut into 1/4-inch slices
- Two 8-ounce containers Greek Strawberry Yogurt
Place the strawberries in a small saucepan with sugar and thyme sprigs. Bring to a steady boil and cook until strawberries and liquid are thickened and coat the back of a spoon (about 30 minutes). Remove thyme springs and stir in balsamic vinegar. Let cool.
Preheat grill to medium high heat, about 400 degrees. Brush baguette slices lightly with olive oil and grill until golden and crisp.
When the crostini cool, spread with yogurt and a dollop of balsamic strawberries.
Calories Per Serving203
Folate equivalent (total)78µg19%
Balsamic Roasted Strawberries Published: Jun 21, 2015 · Modified: Apr 20, 2019 by Bintu · This post may contain affiliate links. These Balsamic Roasted Strawberries are tasty and sweet great for eating by themselves, on top of yogurt, waffles or in baked goods. Suitable for vegan and gluten free diets. These roasted balsamic strawberries came with a whole load of drama. I had this plan. Wake up at 5 am, make four recipes, style, photograph and edit them and pack everything away by 7.30 am before the kiddoes come downstairs for breakfast. And it all went smoothly and I was pretty chuffed to be on target at 6.30 am. Then I set up the roasted strawberries, ran upstairs and reached into the cupboard and NO camera. This dufus food blogger had left her camera back in London. Cue a whole load of stress, loads of early morning panic phone calls, a bit of driving (and inevitable getting lost due to the panic), swimming lesson, a children’s birthday party etc, before I managed to borrow a camera and finish taking the photographs at 4 pm. Only 9 hours after I expected. Afterwards I sat down and ate every single balsamic roasted strawberry you see in that picture. Straight out of the jar in very big mouthfuls. They were worth every single bit of stress. Florida Strawberry Crostini
Savory and Sweet Florida Strawberry Crostini with Balsamic Syrup
Winner, Home-Cook Division – Starters
Barbara Estabrook, Rhinelander, Wisconsin
- 1/2 cup balsamic vinegar
- 1 (8-ounce) container nonfat plain Greek yogurt
- 1 (8-ounce) package cream cheese, softened
- 4 slices hardwood smoked bacon, cooked and crumbled
- 2 tablespoons confectioners’ sugar
- 36 (1/4-inch-thick) slices French baguette, toasted
- 1 (16-ounce) container fresh Florida winter strawberries, cut into 1/4-inch-thick slices (about 2 1/2 cups)
- 3 tablespoons slivered fresh basil
In a small saucepan, bring vinegar to a boil over medium-high heat. Reduce heat, and simmer for 3 to 4 minutes, or until vinegar is reduced to 1/4 cup. Remove from heat, and set aside.
In a small bowl, combine yogurt and cream cheese, stirring until smooth. Add bacon and confectioners’ sugar, stirring until combined. Spread yogurt mixture evenly over toasted baguette slices. Top each evenly with sliced strawberries. Sprinkle each with basil, and drizzle with balsamic syrup. Serve immediately.
Barbara Estabrook, Rhinelander, Wisconsin, swept the home-cook division by winning the best recipe in two categories – starters/salsas and salads. Judges chose Estabrook’s Savory and Sweet Florida Strawberry Crostini with Balsamic Syrup as the best starter recipe. Her entry for Roasted Asparagus Salad with Fresh Florida Winter Strawberries was the winning salad and was voted the best overall recipe in the home-cook division. Estabrook’s winnings totaled $2,000.
Estabrook enjoys re-creating recipes she finds in old cookbooks. Passionate about cooking and baking and since early retirement from real estate. She has competed in eight national cook-off’s including the National Beef and Pillsbury Bake-Off twice and has won numerous other cooking contests. In 2007 she won the grand prize in Applebee’s Big Burger Showdown contest co-sponsored by Food Network. A chicken recipe she created made it to the regional finals in the National Chicken contest.
Estabrook says, “Contest cooking is a hobby and I tackle every contest I enter with a lot of enthusiasm. I am competitive and remain focused and calm while in the cook-off arena.”
Living in northern Wisconsin, Estabrook forages for wild berries in season, pick wild mushrooms, hazelnuts and cranberries. The Wisconsin Department of Natural Resources magazine has published two articles she wrote since retirement, one on picking wild berries and another on drying wild flowers and weeds.
Cooking With Infused Vinegars.
Vinegar, like salt, is a flavor enhancer, so use infused vinegars to add flavor without adding salt, sugar or fat to your favorite recipes. No preservatives, just pure natural flavor. Substitute infused vinegar for lemon or lime juice, plain vinegar or wine in any recipe.
The vinegars or reductions named in the recipes below are simply a guideline (or my personal favorites). The flavors are interchangeable so experiment and enjoy!
SPICY GLAZE or DIPPING SAUCE
2 tablespoons Habanera Butter (or to taste)
2 tablespoons peach preserves (I use sugar free)
Whisk until thoroughly blended. Brush on chicken, meat or shrimp before grilling or use as a dipping sauce for the meat. Also good for dipping veggies.
1 12 oz. container of whipped cream cheese
4-5 tablespoons fruit flavored vinegar (Strawberry, Raspberry and Honey Lemon are wonderful)
Sweeten to taste with sugar, honey or your favorite sweetener. I use Stevia.
Let the cream cheese warm at room temperature until soft. Stir in the vinegar until smooth and sweeten to taste. I use about 4 tablespoon Stevia to 5 tablespoons vinegar.
FOR SAVORY DIP: Use Onion Garlic Vinegar, no sweetener and had a little minced onion, garlic or sweet peppers. Excellent as a dip or use to stuff mini-sweet peppers.
2 teaspoons cracked black pepper
4 beef top loin, strip, or tenderloin steaks, cut 1-inch thick
Salt to taste
1 cup crumbled blue cheese (4 oz.)
Chocolate Balsamic Reduction (also excellent with Espresso Reduction, Garlic Reduction or Balsamic Reduction)
Sprinkle meat with cracked black pepper. Season to taste with salt. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals until desired doneness. Allow 10 to 12 minutes for medium-rare or 12 to 15 minutes for medium. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover grill as above.) During the last 3 minutes of grilling, sprinkle blue cheese over the steaks.
To serve, drizzle each steak with 1 teaspoon Chocolate Balsamic Reduction. Makes 4 servings.
STRAWBERRY CHICKEN SALAD PLATES
4 grilled or broiled chicken breasts
Fruit Vinegar Dressing (recipe below)
Butter lettuce leaves, washed and crisped
2 cups strawberries, halved
2 kiwi fruit, peeled and sliced
Prepare chicken breasts and Fruit Vinegar Dressing set aside.
Line individual plates with lettuce leaves. Cut each chicken breast crosswise into 1/2-inch thick slices. Reassemble each chicken breast in center of a plate, separating slices slightly. Arrange strawberries and kiwi slices beside chicken. Drizzle with some of the dressing. Pass remaining dressing at the table.
Fruit Vinegar Dressing. Combine 1/2 cup olive oil 1/4 cup STRAWBERRY or RASPBERRY VINEGAR 2 tablespoons sugar, 1/2 teaspoon each salt, paprika, and dry mustard and 1 finely chopped green onion. Mix until well blended.
This is an excellent dish and the Peanut Butter Dressing is very good in an Asian stir-fry.
1 recipe Peanut Butter Dressing (below)
6 cups packaged shredded cabbage w/carrots (coleslaw mix)
1 cup fresh sugar snap peas, trimmed and thinly sliced lengthwise
1/2 cup coarsely shredded, peeled jicama
1/4 cup thinly sliced green onions
1/4 cup sliced almonds, toasted
Prepare Peanut Butter Dressing. Toss shredded cabbage, peas, jicama, and green onions with dressing. Cover and chill for 30 to 60 minutes.
Just before serving, sprinkle with toasted almonds. Makes 6 to 8 servings.
Peanut Butter Dressing: In a large bowl combine 1/3 cup peanut butter, 1 teaspoon curry powder, and 1/2 teaspoon each salt, garlic powder and ground ginger whisk in 1/3 cup water, 2 tablespoons Lemon Honey Balsamic, Pineapple Chipotle or Pineapple Ginger, and 2 tablespoons olive oil until smooth.
1 Tbsp. Dijon type mustard
3 Tbsp. ANY FLAVOR INFUSED VINEGAR
4 Tbsp. olive oil or salad oil
Combine mustard and vinegar in a small bowl. Add oil slowly, while whisking. Add sugar or honey to taste. You may add your favorite herbs to enhance vinegar flavor. Adjust seasoning with salt and fresh-ground pepper. Makes 2-3 servings.
In a 1-quart pan, melt 1 tablespoon raspberry jam or jelly over high heat, stirring constantly remove from heat and stir in 3 tablespoons RASPBERRY BALSAMIC. Add 1/2 cup olive oil and 1 tablespoon minced shallot or red onion mix well. Season with salt and pepper to taste. If made ahead, cover and refrigerate for up to 2 days. OR, make it a blueberry or strawberry dressing by changing flavors of jam and vinegar.
In a blender or food processor, combine 1 tablespoon Dijon mustard, 1/4 cup each infused vinegar and water, 1 teaspoon sugar, 1/2 teaspoon coarsely ground pepper whirl until blended. With motor running slowly pour in 1/4 cup olive oil, whirling until blended. Refrigerate for up to 3 days. Shake well before serving. Makes about 3/4 cup.
1 can (about 1#) garbanzos, drained
2/3 cup finely chopped walnuts
Small inner leaves of 2 heads romaine lettuce, washed and crisped
Lemon Dressing (recipe below)
Prepare Lemon Dressing. In a bowl, mash garbanzos until coarsely crumbled stir in walnuts. Add dressing and mix until well blended. If made ahead, cover and refrigerate for up to 6 hours let come to room temperature before serving.
Spoon salad into center of a shallow bowl surround with lettuce leaves to use as scoopers. 6 appetizer servings.
Lemon Dressing : In a small bowl, combine 6 tablespoons Lemon Honey White Balsamic 1/4 cup olive oil 2 cloves garlic minced and 1 teaspoon salt or to taste. Mix until well blended.
3 tablespoons PINEAPPLE GINGER VINEGAR or HONEY GINGER VINEGAR
4 cups coarsely shredded zucchini
1/4 cup thinly sliced green onions
2 to 3 medium size tart apples
Combine: mayonnaise, vinegar, sugar and caraway seeds mix until well blended.
In a large bowl, combine zucchini and onions. Core apples, peel, if desired, and cut into 1/2-inch chunks (you should have about 3 cups). Add apples to zucchini mixture pour dressing over salad and mix lightly until well coated. Season with salt and pepper to taste. Cover and refrigerate for at least 2 hours and up to 4 hours. With a slotted spoon, transfer salad to serving bowl. Makes 6 servings.
Don’t let the prunes scare you. This is an excellent dish!
2 to 2-1/2 lbs. boneless ham, preferably smoked
1 carrot, scraped and sliced
1/2 cup RASPBERRY, BLACK CHERRY, TRIPLE BERRY, or PINEAPPLE GINGER VINEGAR.
Put ham into Dutch oven. Mix all other ingredients in large bowl and pour over ham. Bake at 300 degrees for 2 hours. Makes 6 servings.
2/3 cup granulated sugar, optional
1/3 cup honey, warmed for easy mixing
5 Tbsp. RASPBERRY, PINEAPPLE CHIPOTLE, BLUEBERRY POMEGRANATE
1 cup salad oil, part olive oil
In blender, combine sugar, mustard, paprika, celery seeds, honey, vinegar and onion. Add oil slowly, while running blender at low speed. Add seasoning to taste, then chill several hours before using. Makes about 2 cups.
5 Tbsp. RASPBERRY or ANY FRUIT FLAVORED VINEGAR (FIG BALSAMIC IS MY FAVORITE AND MAKES AN INCREDIBLE SAUCE!)
1/2 cup heavy cream (may substitute whole or 2% milk, still makes a rich sauce)
Coat chops with flour, if desired. In skillet, brown chops in butter and oil, turning once. Remove chops and add vinegar and broth to pan. Simmer until cooked, about 10 minutes each side. Remove pork to a serving platter. Raise heat and boil sauce until thickened slightly, about 5 minutes. Add cream, stirring until thick. Pour over pork chops and serve at once.
Variation: For RASPBERRY CHICKEN, use 4 split, boneless chicken breasts instead of pork chops. Try the FIG BALSAMIC, it is wonderful!
This smooth creamy dish is perfect with baked fish. Serves 4
2 cucumbers, peeled and sliced
3 Tbsp. TARRAGON, ONION GARLIC, HERBES DE PROVENCE or ROSEMARY GARLIC VINEGAR
Sprinkle cucumbers with salt and allow to drain in colander 1 hour. Rinse with water and drain 5 minutes. Mix sour cream, vinegar and onions in serving bowl. Add cucumber slices and refrigerate 2 to 3 hours before serving.
Heaven on earth for mushroom lovers. Served 8 as an appetizer, 4 as a side dish.
1 lb. mushrooms, cleaned and sliced 1/4" thick
1 sweet onion, thinly sliced
1 Tbsp. granulated sugar, if desired
1/2 cup ONION GARLIC, PINEAPPLE CHIPOTLE or ITALIAN HERBS VINEGAR
1 Tbsp. finely chopped parsley
Put sliced mushrooms into a large glass jar or bowl. Mix rest of ingredients, choosing vinegar variety for taste desired. Pour over mushrooms. Refrigerate overnight and drain before serving.
A simple, elegant dish. Serve with buttered noodles or rice. Serves 4
3 Tbsp. RASPBERRY VINEGAR or substitute PINEAPPLE CHIPOTLE VINEGAR
8 oz. fresh tiny shrimp, cooked
Fresh raspberries as garnish
In a large skillet or wok, sauté onion in butter until transparent, about 3 to 4 minutes. Add vinegar, stock, shrimp and scallops and cook about 5 minutes, stirring often. Scallops should be opaque. Stir in sour cream over low heat add tomato at the last minute. Serve at once. Garnish with fresh raspberries, if possible.
Delicious over salads, raw or cooked vegetables, Crab or Shrimp Louis.
1/2 cup mayonnaise, sour cream or yogurt
4 tsp. RASPBERRY or TRIPLE BERRY VINEGAR
Honey or sugar to sweeten to taste
Combine all ingredients, stirring well. Refrigerate.
Quick and easy to prepare but tastes like you spent all day in the kitchen. Team it with fresh pasta and French bread for a dinner that is company perfect. Serves 6.
2 lbs. cubed stew beef, well-trimmed
1/2 cup ONION GARLIC or ROASTED GARLIC VINEGAR
Sliced green onions and chopped parsley for garnish.
Combine all ingredients except sour cream and garnish. Place in Dutch oven. Bake at 300 degrees for 1-1/2 hours until beef is fork tender. Remove from heat and stir in sour cream. Place in serving dish and garnish.
Pour over fried chicken wings for an Oriental treat. Makes about 2 cups.
1 (15 oz.) can pineapple chunks
1 green, red or yellow bell pepper, seeded and diced
1/3 cup LEMON HONEY, ONION GARLIC or PINEAPPLE CHILI VINEGAR
Mix cornstarch with a little water. Combine all ingredients in saucepan. Cook until thickened, stirring constantly, about 5 minutes over medium heat.
Great over chicken or ribs. Makes about 2 cups.
3 Tbsp. ROASTED GARLIC, GARLIC BALSAMIC or ONION GARLIC VINEGAR
2 Tbsp. mustard (I use Jalapeno Butter or Habanero Butter)
2 Tbsp. brown sugar or honey
1 clove garlic, minced (optional)
Combine all ingredients in a small saucepan. Simmer 20 minutes, stirring often.
2 cups uncooked small pasta shells
1/2 cup salsa or taco sauce (I use ¼ C Sam’s Slow Burn)
1/4 cup ROASTED GARLIC, GARLIC ONION or CHIPOTLE LIME VINEGAR
1 (16 oz.) can kidney beans, drained
1/2 cup sliced black olives
Cook pasta as directed, drain and rinse. Mix mayonnaise, chili sauce, vinegar, onion salt, chili powder, hot sauce and garlic. Add pasta, beans and olives and stir well. Chill overnight or for at least 3 hours before serving.
1/2 cup RASPBERRY VINEGAR
1 (12 oz.) package fresh cranberries
Combine sugar, vinegar and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick and orange peel. Reduce heat and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick.
This exciting marinade transforms fresh vegetables. Serves 4 to 6.
1/2 olive oil, or your favorite salad oil
1/2 cup ANY FLAVORED VINEGAR
3 Tbsp. finely chopped sweet onion
3 to 4 cups cut-up fresh vegetables and fruits such as carrots, onion rings, summer squash, cherry tomatoes, pea pods, celery slices, broccoli, cauliflower, celery root, olives, pears, apples and seedless grapes.
Easy to make, but impressive for a special occasion. Serve over oven-roasted potatoes. Serves 8 generously.
2 tsp fresh tarragon or 1 tsp dried
1 Tbsp. fresh parsley or 1 tsp dried
3 Tbsp. crushed dried black peppercorns, divided
1/3 cup BLACK CHERRY, ESPRESSO, FIG, TARRAGON or ONION GARLIC VINEGAR
1/4 cup water, as necessary
4-5 lb. pork roast (center loin cut, as lean as possible)
2 Tbsp. mustard (I use Jalapeno Butter or Habanero)
Combine herbs, 1 tablespoon peppercorns, vinegar, soy sauce, wine and water in a shallow dish or a large Ziploc bag. Add roast, coating well. Refrigerate for 8 hours. Turn occasionally. Drain and reserve marinade while you preheat oven to 325 degrees. Spread mustard over roast and pat on remaining peppercorns. Put in pan in the oven and pour reserved marinade around sides. Bake until meat thermometer reads 170 degree (3-4 hours).
This simple recipe is outstanding. Serves 4 to 6.
2 lbs. carrots, peeled and sliced into rounds
1/3 cup TRIPLE BERRY or FIG VINEGAR
Sauté onion in butter, about 5 minutes, until transparent. Add carrots, cover and cook until tender over low heat, about 20 minutes. Add vinegar and stock. Raise heat and stir until liquid evaporates. Serve at once.
This colorful, simple recipe enough personality to stand alone as a side dish but is an excellent topping for sausages or hamburgers. Serves 8 as a relish.
2-3 Tbsp. fresh basil or cilantro
3 Tbsp. RASPBERRY, FIG, PINEAPPLE CHILI or CHIPOTLE LIME
Seed and chop peppers into large pieces. Place in oven-proof dish. Heat oven to 425 degrees. Mix oil, salt, herb and vinegar together and pour over peppers. Place in oven for about 20 minutes. Serve hot.
This makes a large salad but will keep for several days. The recipe can be easily cut in half.
1-1/2 lbs. fresh spinach fettuccine
1/2 cup GARLIC ONION, BASIL GARLIC or ROASTED GARLIC VINEGAR
2 Tbsp. chopped fresh basil
1/2 cup chopped fresh parsley
1 (16 oz.) can red beans, drained and rinsed
2 carrots, peeled and chopped
2 hard-boiled eggs, peeled and chopped
Cook pasta as directed. Drain and rinse with cool water. Mix oil, vinegar, basil, garlic and parsley in a bowl, stirring well. Add pasta, beans, carrots, onion and eggs and toss well. Chill several hours before serving.
1-1/2 lbs. Brussels sprout, trimmed and cut in half through the core
1/2 tsp freshly ground pepper, plus more, to taste
1 Tbsp. syrupy BALSAMIC REDUCTION
Preheat oven to 400. Place Brussels sprouts on a baking sheet, including some of the loose leaves that get crispy when roasted. Slice bacon into small pieces and add to the pan. Add olive oil and pepper and toss with your hands. Spread mixture into a single layer. Roast until tender and nicely browned and the bacon is cooked, 20 to 30 minutes, tossing once during roasting. Remove from oven, drizzle immediately with the balsamic reduction and toss again. Serve hot. Serves 6
1 medium size green bell pepper
4 large firm ripe tomatoes
Tri-Mustard Vinaigrette (recipe follows)
Score cucumber skin lengthwise with a fork, or peel. Cut into 1/4 inch slices. Cut bell pepper in half and discard stem and seeds then cut crosswise into 1/4 inch slices. Thinly slice onion and separate into rings. Core tomatoes and cut into 1/2 inch wedges.
Prepare Tri-Mustard Vinaigrette. Combine cucumber, bell pepper, onion and tomatoes and dressing in a salad bowl mix lightly until well coated. Season with salt and pepper to taste. Makes 6 to 8 servings.
Tri-Mustard Vinaigrette: Mix 1/4 cup olive oil, 2 tablespoons Roasted Garlic Vinegar, 2 tablespoons each Dijon mustard and mustard seeds, 2 teaspoons dry mustard, and 1/2 to 1 teaspoon liquid hot pepper sauce. Mix until well blended.
1/2 C BLACK CHERRY BALSAMIC VINEGAR
1/4 C extra virgin olive oil
Salt and pepper to taste
12-24 large chicken legs
Mix all ingredients in a large Ziploc plastic bag. Refrigerate overnight.
1 Preheat your oven to 350'F.
2 Remove the chicken from the marinade.
3 Place the chicken legs on a large baking tray with sides. Pour the marinade over top of the chicken.
4 Bake for about 40-45 minutes.
Pepper Steak with Chocolate Balsamic Reduction
2 tablespoons coarsely ground black pepper
4 (3/4-inch-thick) boneless rib-eye steaks
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1/2 cup CHOCOLATE BALSAMIC VINEGAR (or ESPRESSO)
Pat steaks dry and coat both sides with pepper, pressing to adhere. Season with salt. Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, about 4 minutes on each side for medium-rare. Transfer steaks to a platter. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer vinegar until reduced to about 1/4 cup. Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.
1 T olive oil
1 large onion, thinly sliced
1 1/2 pounds boneless beef rump roast
4 cloves garlic, chopped
1/4 C BLACK CHERRY, ESPRESSO OR GARLIC BALSAMIC VINEGAR
3 T tomato paste
1/2 C water
salt and pepper, to taste
Drizzle olive oil into the bottom of a slow cooker, arrange half the onion slices over the oil. Lay the beef roast on top of the onion, place the rest of the onion slices and the garlic around the roast. Mix the Balsamic Vinegar, tomato paste and water and pour over the roast. Cover and cook on high until the meat is tender, about 6 hours. Shred the meat into bite-size pieces with two forks, and season with salt and pepper. Serve with the juices from the slow cooker.
2 chicken breasts, cooked and diced
3 tbsp. LEMON HONEY, FLORIDA SUNSHINE or PINEAPPLE MANGO VINEGAR
Combine chicken with chopped celery. Mix all remaining ingredients add to celery and chicken. Toss lightly. Chill. Serve on lettuce or as a sandwich filling. Makes 4-6 servings.
1/2 cup finely chopped onion
3 tbsp. finely chopped green pepper
3 tbsp. chopped ripe olives
1 tsp. FLORIDA SUNSHINE OR ONION GARLIC VINEGAR
1 3-oz. can crisp Chinese noodles
Combine tuna and next four ingredients. Blend mayonnaise, vinegar and cream until smooth pour over tuna mixture and mix well. Chill. When ready to serve, add noodles and mix lightly. Serve on salad greens. Makes 4-6 servings.
Combine crab meat, salt and Sour Cream Dressing thoroughly chill. Fill avocado with chilled mixture. Garnish with red and green pepper.
1 tbsp. LEMON HONEY OR FLORIDA SUNSHINE VINEGAR
Salt (optional) and pepper to taste
Thoroughly mix all ingredients. Chill. Dressing may also be used with fruit salads.
3 tbsp. Stevia, sugar or honey
1 tsp. salt (1/4 tsp. or omit for low sodium)
3 tbsp. PINEAPPLE MANGO OR PINEAPPLE CHIPOTLE VINEGAR
2 tbsp. olive oil or vegetable oil
8 oz. can of pineapple chunks and juice
Mix first four ingredients until sweetener and salt are Dissolved. Mix cabbage, apple and pineapple together. Pour vinegar mixture over cabbage mixture and toss. Hint – use a zip-lock bag for easy mixing. Place in refrigerator for at least an hour (or overnight) turning occasionally.
Options—add minced onion or mini-sweet peppers.
6 tbsp. BASIL GARLIC, ONION GARLIC OR ITALIAN HERBS VINEGAR
1 cup extra virgin olive oil or vegetable oil
Combine sugar, mustard, salt, onion and half the vinegar. Add oil gradually while beating beat in remaining vinegar. Add celery Seed. Shake well before serving. Store in refrigerator.
1 cup low calorie cottage cheese
1/3 cup catsup or chili sauce
1 tbsp. LEMON HONEY OR ITALIAN HERBS VINEGAR
2 hard-boiled eggs, chopped (optional)
2 tbsp. chopped well-drained dill pickle (optional)
Combine ingredients blend thoroughly. Adjust seasoning, adding salt and pepper, if desired. Makes 6-8 servings. Store in refrigerator.
1 quart strawberries, washed, hulled and sliced
1/4 cup sugar (to taste—I use Stevia)
1 tbsp. STRAWBERRY VINEGAR (to taste)
1/8 tsp. ground black pepper (optional)
Toss the strawberries with the 1/3 cup sugar and let set for 10 minutes. Sprinkle with the vinegar taste and add more sugar or vinegar if necessary. Sprinkle with the pepper and serve.
1 pint strawberries, washed and dried
1/4 cup Strawberry Balsamic Vinegar
1 cup powdered sugar or brown sugar
Place strawberries, balsamic and powdered sugar in separate bowls. To serve, let each guest dip a strawberry into balsamic vinegar and then into powdered sugar.
So versatile! Spoon over Greek yogurt, swirl into oatmeal, serve with a freshly baked muffin or spoon over the top of some grilled chicken. Take slices of crusty baguette, slather them with goat cheese, top with strawberries and slivered basil. Or, simply spoon over vanilla ice cream or cheesecake.
4 tbsp. STRAWBERRY BALSAMIC VINEGAR
Preheat oven to 350 degrees. Hull strawberries and cut In halves or quarters. Place berries in a 9x13 glass baking dish. Sprinkle berries with sugar and drizzle vinegar on top. Carefully stir together. Roast for 45 minutes or until vinegar is reduced and thickened and syrupy. Stirring once while roasting.
Scale ingredients according to how many you want to serve.
STRAWBERRY BALSAMIC REDUCTION OR BALSAMIC REDUCTION
Ball of fresh mozzarella, sliced
Thinly slice strawberries and sprinkle with a little bit of salt. Set aside.
Drizzle the bread with olive oil and toast or grill it. Assemble crostini with a piece of mozzarella, strawberries, a drizzle of the balsamic reduction and fresh mint or basil.
NOTE: Expresso Reduction, Balsamic Reduction and Strawberry Reduction are all wonderful drizzled over fresh strawberries.
1 (3 lb.) package pork tenderloins
1/2 tsp. ground black pepper
4 tbsp. STRAWBERRY BALSAMIC REDUCTION
1/4 cup strawberry preserves1 cup diced, fresh strawberries
(1) Preheat oven to 400 degrees. Sprinkle pork with basil, pepper and salt. Wrap 4-5 bacon slices around each tenderloin, overlapping the ends of bacon to secure.
(2) Heat 1 tsp. oil in an oven proof skillet. Sear pork for 2-3 minutes per side. Place skillet in oven and cook for 20 minutes, or until pork reaches an internal temperature of 145 degrees.
(3) Meanwhile, heat remaining tablespoon of olive oil in a medium saucepan over medium heat. Add garlic and sauté for 30 seconds. Add balsamic reduction and stir until blended.
(4) Remove vinegar from heat and stir in preserves and strawberries.
(5) When pork is done, remove from oven and top with balsamic strawberries.
NOTE : This is also excellent over baked or grilled chicken breasts.
1 tbsp. BLUEBERRY BALSAMIC VINEGAR
2 cups blueberries (fresh or frozen)
Cream sugar, butter and salt until fluffy. Blend in eggs one at a time. Add flour, cornstarch, vinegar and vanilla. Beat until smooth. Stir in blueberries. Pour into pie shell. Bake at 400 degrees for 15 minutes, then 300 degrees for 35 minutes until pie is set in the middle.
1 Cornish hen, split in half
Salt & freshly ground pepper
2 tbsp. BLUEBERRY BALSAMIC VINEGAR
Preheat oven to 400 degrees. Rub hen halves with the whole garlic clove, sprinkle with salt and pepper. Bake for 60 minutes or until done. Fifteen minutes before hen is done, start the sauce. In a small saucepan, “sauté” the garlic in the red wine for 5 minutes over low heat. Add the vinegar and continue to simmer another 4 minutes. Add the blueberries and honey. Stir until honey dissolves and the sauce just begins to return to a simmer. To serve, drizzle sauce over the hen halves.
2 tbsp. extra virgin olive oil, divided
2 tbsp. unsalted butter, divided
4-6 skinless, boneless chicken breasts or 2 lbs. legs and thighs
2 shallots, thinly sliced (about 1/4 cup)
1/2 cup BLUEBERRY BALSAMIC VINEGAR
1 tbsp. coarsely chopped rosemary
Preheat oven to 350 degrees. Heat 1 tbsp. each oil and butter in a large, heavy, nonreactive skillet. Season chicken with 1/2 tsp. salt and 1/4 tsp. pepper, add to pan when oil and butter are hot and bubbly.
Sear chicken over medium-high heat until golden brown, about 1 minute per side or until a light crust forms. Remove to a baking dish and set aside.
Add remaining olive oil and butter to skillet. When hot, stir in shallots and cook until soft and lightly caramelized. Add blueberries and cook 1 minute. Stir in vinegar, maple syrup, rosemary, remaining salt and pepper and simmer about 10 minutes or until blueberries have collapsed.
Pour blueberry balsamic mixture over chicken in baking dish. Place dish in middle of oven and bake for about 10 minutes, until chicken has cooked to a temperature of 165 degrees.
1-1/4 lbs. salmon filet (whole or cut into portions)
1 tbsp. apple cider vinegar
1 tbsp. BLUEBERRY BALSAMIC VINEGAR
1 tsp. Worcestershire sauce
Heat a small saucepan over low heat, add blueberries. Cook until they begin to burst, about 10 minutes, then mash with a fork. Add ketchup, both vinegars, brown sugar, onion and garlic powder, mustard and Worcestershire sauce. Whisk well to combine and break up blueberries and turn heat up to medium. Heat until mixture bubbles, stirring every few minutes, then turn heat back down to low. Cook for 20 minutes, whisking every few minutes. Sauce will be slightly clumpy and thicker than regular BBQ sauce.
Preheat grill to its highest setting. Season salmon with salt and pepper. When grill is hot lay filet directly on top. Cook for 5 minutes, then gently flip. Using a pastry brush, brush BBQ sauce on salmon and let cook until flaky and opaque, about 5-6 more minutes. This will depend on the thickness of the salmon (mine was about 1-1/2 inches thick). Once salmon is finished, slather with remaining BBQ sauce and serve.
Toss together 2 lbs. plum or Campari tomatoes (halved). 2 Tbsp. extra-virgin olive oil, 2 Tbsp. FIG, GARLIC, ESPRESSO, STRAWBERRY VINEGAR, 2 tsp. seasoned sea salt (optional), and 1 tsp. dried thyme. Arrange tomatoes, cut side up, on a baking sheet lined with parchment paper and roast at 350 F 1 hour. Reduce heat to 250 F and continue roasting until tender and fairly dry, about 90 minutes. Drizzle with olive oil for a hot or cold side dish. Serves 4.
1 tbsp. LEMON HONEY or FLORIDA SUNSHINE VINEGAR (or your favorite)
Salt (optional) and pepper to taste
Thoroughly mix all ingredients. Chill. Dressing may also be used with salad (fresh, fruit, seafood or pasta) or as a dip with fresh crudités.
4 boneless, skinless chicken breast halves, about 5 oz each
8 oz. cherry tomatoes, halved
1-1/2 tsp. LEMON HONEY BALSAMIC VINEGAR
Freshly ground pepper to taste
1 lemon, cut into 8 thin slices
6 to 8 fresh tarragon sprigs, or dried tarragon
8 to 10 fresh sage leaves, or dried sage
Preheat oven to 375 F. Place chicken in a lightly greased baking dish. Arrange tomatoes around the chicken. Drizzle chicken and tomatoes with the vinegar and 2-1/2 tsp of olive oil. Sprinkle with salt and pepper. Top each chicken breast with 2 lemon slices. Arrange tarragon and sage over the chicken and drizzle 2 tsp olive oil over the herbs. Bake until chicken in opaque throughout, 25-30 minutes. Arrange chicken on 4 plates, spooning equal amounts of tomatoes and herbs over each. Drizzle with pan juices and serve immediately. Serves 4.
1/4 C ONION GARLIC, ITALIAN OR ROASTED GARLIC VINEGAR
6 tbsp. packed brown sugar 6 tbsp. whole grain mustard
2 tbsp. Dijon mustard 1/2 C chopped fresh chives
1-1/2 lbs. green beans, blanched 1 can (14 oz.) garbanzos
8 radishes, thinly sliced 4 bacon slices, cooked until crisp and crumbled
Wisk together vinegar, sugar, mustards, and chives. Add salt and pepper to taste. In large bowl toss together the remaining ingredients, add vinaigrette, tossing well to combine. Serve immediately. Serves 6
4 split-boned chicken breasts
4 Tbsp. BLACK CHERRY OR FIG VINEGAR
Sauté chicken in butter on high heat until golden on each side. Remove chicken from pan and set aside. Reduce heat, add onion and cook until transparent, about 5 minutes. Add vinegar and raise heat until sauce is reduced to a spoonful. Whisk in stock, sour cream and tomato, simmering over low heat for 1 minute. Return chicken to pan and simmer until Well cooked, 8 to 10 minutes.
Hosting a Game Day Party
Have you thought about changing up the guest list, or do you invite the same people year after year? Traditionalism is great, but it’s also good to change things up (my humble opinion).
You could also serve this recipe in the center of an epic charcuterie, if they’re eaten quickly. Otherwise, good to keep in a slow cooker so they stay nice and hot.
Strawberry Balsamic Sauce | Sauced
Strawberries have been, and likely always will be, my favorite fruit. I'm all too content with the constant supply of inexpensive, ripe, and deliciously sweet strawberries that early summer season brings with it. I can feel the tides turning, though—as my wife brings home each new package, I find myself sitting and picking through the lot to find the extra plump and juicy fruit, leaving the comparatively flavorless specimens for someone with less forethought.* With those less-than-stellar berries becoming more and more numerous, I wanted to find a way to preserve the best of the best in a sauce that will keep me enjoying the harvest in an array of different dishes.
*This is quite the confrontational practice when taking the cream of the crop from the person actually buying the strawberries, and even worse when that person is your significant other.
My first (and best) thought was a strawberry balsamic sauce. A drizzle of balsamic vinegar over a pile of sliced fresh strawberries is a fantastic summertime treat. The rich vinegar adds a contrasting tartness that only seems to draw out the sweet flavor of the berries even more. It turned out, though, that when trying to wed the two in a more formal sauce, the right balance between sweet and tart was trickier than expected.
I started off with what I assumed would be a no-brainer—balsamic, hulled and diced strawberries, and little sugar, simmered together until thick and syrupy. In theory, this worked, but the tartness of the vinegar overwhelmed the strawberries, and while adding more sugar fixed the problem, it also took away from the natural fruity sweetness I was after.
So I went back and tried again, this time using less vinegar and swapping out the white sugar for dark brown sugar, whose deeper sweet molasses flavor I thought would add more body while requiring less actual sugar. I was right with the brown sugar—this was an improvement over the first batch—but even in small amounts, the balsamic was still diminishing the fresh strawberry flavor.
Then I had an idea. What about reducing the balsamic before adding it into the mix? A balsamic reduction—made by simply simmering balsamic vinegar until thick and syrupy—both intensifies the sharp flavor of the vinegar, while sweetening it up a bit as well. This worked like magic this next iteration of the sauce had the exact balance of sweet, tart, and fruity I was after. But I still felt like it was missing a brightness that would really round it out.
Lemon juice seemed to fit the bill, but that just threw off the acidity once again. So to get that bright flavor without the excessive tartness, I added a pinch of lemon zest to my last batch of the sauce and was finally able to declare it pretty damn near perfect.
Bright, fruity, with a mellow tartness and sweetness, this strawberry balsamic sauce is ready for a multitude of uses. Desserts are the most obvious—it makes an excellent topping for vanilla ice cream or spread on warmed pound cake. It can have more savory uses too, though, like mixed into yogurt or whisked with olive oil to make a tasty vinaigrette. No matter what the use, I can take comfort in the fact I have a batch sitting in the fridge, which will extend the joy of prime summer strawberry season for me for at least another week or two.
What Kind of Jam to Use in Creamy Strawberry Balsamic Dressing
I’m pretty picky when it comes to the strawberry jam I use in this dressing. It has to be the new Smucker’s Fruit & Honey Strawberry Fruit Spread. This tasty spread is made with real strawberries that are naturally sweetened with honey. The strawberry flavor is so fresh and sweet. We are big fans of Smucker’s because they are a family like us that believes in top quality products. We have seen it first hand and we won’t use anything else when it comes to jams. Smucker’s Strawberry Jam will also work great in this recipe.
Smucker’s Fruit & Honey flavors available, click here.
Strawberry balsamic jam
In my heart, I’m a meanderer. During a quiet morning at home, if things are going well, I’m fully immersed in at least three tasks at once, wandering between each one as my interest shifts. In my art, I gravitate toward the endless possibilities of oil painting and fell hard for process-driven printmaking. I even made photography complicated, opting for handmade paper, pinhole cameras, and painted-on emulsion.
Wandering from task to task or indulging in caprice isn’t always super useful. If I had been born an aristocrat in an earlier era maybe I could’ve pulled off being a polymath or at least an eccentric as it is, I struggle against my inherent tendencies throughout the day. I’m positive that this is why I love braises and broths so much. The endless hours bubbling away lend an air of accomplishment to even the most distracted days. But summer – filled with ingredients that are best when left mostly alone – is the time for me to check my love of adding steps and ingredients. Fresh and bright flavors come through most clearly when ingredients are allowed to speak for themselves. Few things make this more apparent than this simple strawberry balsamic jam recipe.
We’ve seen a slew of sweltering days recently, and as we headed south to Bellair Farm to pick up our weekly CSA share this weekend, we had little hope of finding strawberries in the pick-your-own fields. Lucky for us, farmer Jamie mentioned that next year’s berry patch was filled with perfectly ripe specimens and we pounced, picking some of the most flavorful berries of the summer.
Usually, I like to cook and cook my jam (see: tendency toward inefficiency, above), and love the concentrated flavor a long cooked jam yields. But there’s a lot to be said for a quickly cooked jam and the way it captures the vibrancy of fresh summer fruit, picked at its peak. That’s definitely the case here – just a good, fresh strawberry jam with a hint of tang from aged balsamic, and seriously sublime strawberry flavor. The strawberries are robust, and the jam has a quiet intensity that I’m going to relish on a cold winter morning. (Though truly, I have little hope this batch will last through August.)
This recipe relies on a specific brand of pectin, called Pamona’s Pectin. The formulation provides a great jam set with much less sugar. I find that strawberries in particular are easily overwhelmed by sugar, so for this recipe you’ll need to use Pamona’s only. If you cannot find it locally, follow the sugar to fruit proportions recommended by the pectin you’re using.
If you’re new to canning, please review the Ball Canning website in detail before getting started. It’s also worth noting that sterilization guidelines for lids have changed – this recipe is adjusted accordingly. Finally, if home canning is intriguing to you, I highly recommend the Food in Jars cookbook by Marisa McLellan.
Homemade Strawberry Balsamic Vinaigrette Dressing
Did you know how easy it is to make your own salad dressing? In fact, I had all the ingredients for my Homemade Strawberry Balsamic Vinaigrette Dressing right in my pantry and refrigerator. In less than 5 minutes you can customize your own fresh salad dressing! I recently received a box filled with Fresh from Florida berries from Wish Farms, and while I love a sweet treat, I also love strawberries on my salad. But, when I looked in my pantry, I didn&rsquot have any salad dressing that I thought would be good enough for a the spinach salad I was dreaming of. Spinach, strawberries, feta, crumbled bacon, and some carrots. Yum, just yum. French or Ranch dressing was not going to cut it. In fact, I wanted something light that would also bring out all the flavors in my salad.
A balsamic vinaigrette dressing would be perfect. So I made one.
After grabbing 4 ingredients and popping them in the food processor, I was ready for lunch in less than 5 minutes with a delicious homemade balsamic vinaigrette strawberry salad dressing .
My Homemade Strawberry Balsamic Vinaigrette Dressing is not only easy to make, but absolutely delicious.
This strawberry vinaigrette dressing makes plenty for your daily salad, and I actually plan on using it as a marinade for some chicken later this week. Yum, just yum.
Now, here is my Homemade Strawberry Balsamic Vinaigrette Dressing Recipe. Be sure to Print It and Pin It so that you can make it again and again. Because you will want to.
Raspberry balsamic meatballs will last 3-4 days in the fridge.
I traded in my slow cooker for an Insta-Pot. If you don’t have one yet, you might want to rethink that decision. This Instant Pot is a pressure cooker, slow cooker, rice cooker, yogurt maker, egg cooker, saute, steamer, warmer and sterilizer all in one machine. You can find it here.
We’ve reached the end of Slow Cooker Raspberry Balsamic Meatballs. I hope you enjoyed it.
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