Saturday, March 17, 2012

Strawberries (Chocolate Covered & Basil Balsamic)

Strawberries! They were on sale (buy a pound, get one free!) so I bought a bunch and fell into a strawberry frenzy. I made chocolate dipped strawberries for my brother-in-law's birthday breakfast this morning. Very straight forward: strawberries dipped in melted Ghiradelli dark chocolate chips and drizzled with white chocolate. Turned out delish. But how could strawberries and chocolate be anything but?

With over a pound of strawberries left over I searched around for some ideas on what to do with them and came across several recipes for strawberries mixed with balsamic vinegar. Initially, this does not sound like an appealing combination but I was intrigued so I read through various recipes and ended up with a sort of hybrid recipe of my own. The end result was surprisingly delicious! Even my very skeptical husband liked it. 

Balsamic & Basil Strawberries
Serves: 3

12 ounces fresh strawberries
2 TBL brown sugar
1 1/2 TBL balsamic vinegar
1/4 teaspoon black pepper
4-5 fresh basil leaves, thinly sliced

1. Mix the strawberries and sugar together in a bowl and let sit for at least 45 minutes.
2. Mix in balsamic vinegar and black pepper. Add the fresh basil right before serving.

We used this recipe as an ice cream topper (although it would be just as delicious as a side dish to any meal) and it was super tasty. As weird as it sounds, once you taste the flavor combination of the vinegar and strawberries it totally makes sense. Give it a try!

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