Strawberrybalsamictoppingsweetsavory Recipes

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

Steps:

• Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
• Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.

Steps:

• Arrange an even layer of strawberry slices on 4 slices of bread. Pile shaved iceberg on top. Place 3 pieces Bacon on top of each. Spread a nice crust-to-crust schmear of the Balsamic Black Pepper Mayo on the remaining slices of bread. Top with another even layer of strawberry slices, right on the mayo. Close sandwiches, slice in half and eat!
• Preheat the oven to 375 degrees F.
• Line a sheet tray with parchment paper overlapping each side by 1 to 2 inches. Place the bacon on the sheet pan. Bake, rotating once, until desired crispiness, 15 to 20 minutes. Remove the bacon and let drain on paper towels.
• Whisk together the mayo, balsamic glaze, basil and pepper in a bowl. Season to taste with salt.

Steps:

• Toss all ingredients in medium bowl. Let stand at room temperature until juices form, at least 1 hour and up to 3 hours.

Steps:

• Mash strawberries; set aside. In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in strawberries; remove from the heat. Stir in lemon juice. Transfer to a small bowl. Refrigerate until chilled.

Steps:

• Hull strawberries, rinse and cut in half.
• Place in a glass bowl and sprinkle with balsamic vinegar.
• Add mint strips and toss lightly.
• Add grenadine or creme de cassis and stir gently.
• Serve as an appetizer with vanilla wafer cookies.
• Grenadine is a sweet, pomegranate-flavored syrup used to color and flavor drinks and desserts.
• It sometimes contains alchohol.
• Creme de Cassis is a black-currant-flavored liqueur.

Steps:

• Sift DRY ingredients: Flour, Powder, & Salt into bowl. Use the whisk to push it through the Sieve.
• Make a well (hole) in the middle of the dry ingredients.
• Pour all the WET ingredients: Honey, Milk, Egg, Oil, & Vanilla into that well.
• DO NOT OVER MIX - it should only take about 20-30 strokes. Here's how:.
• Beat only the WET ingredients for a few strokes.
• Gradually add in the DRY ingredients, pulling just the edges into the center well.
• Keep doing this until all the DRY is incorporated into the WET and you have a batter.
• KEY: Let the batter sit for at LEAST 10min, 15 is better.
• Heat griddle to 350F - On a normal stove this is MEDIUM heat. If you have a knob with numbers 1-10, Medium is about #4.
• When you know griddle is hot, and batter has sat long enough ladle batter onto the hot surface.
• I suggest doing only 1 at first to see how much it spreads. No one likes Butt-Cheek Cakes ;).
• Let the cake cook for about 1-2min (it's fast, I know!).
• When the edges have solidified and there is less steam escaping it is ready to flip.
• Pancakes WILL TELL YOU when they are ready to be flipped. If it doesn't release on its own - it's not ready.
• Once flipped it should only cook about 1 more min - but 2 is fine.
• Place cooked cakes on damp paper/dish towel in a warm oven, covered.
• Repeat for the rest of the cakes.
• If setting a 2min timer works for you, do that - so shame is playing it safe ;).
• Pair with Strawberry Balsalmic Topping ! http://www.food.com/recipe/strawberry-balsamic-topping-sweet-savory-475098.

Steps:

• Rinse the berries and remove their hulls, then roughly dice.
• Measure the fruit into a 6 to 8 quart nonreactive pot and add lemon juice and the proper amount of calcium water; stir well.
• Measure the sugar into a separate bowl adn thoroughly mix the proper amount of pectin powder into the sugar; set the mixture aside.
• Bring the fruit to a boil over medium-high heat. If it starts to foam, skim off the top and discard.
• Add the balsamic vinegar and return to a boil.
• Pour the pectin-sugar mixture into the boiling jam stirring as you add; stir vigorously for 1-2 minutes until the sugar dissolves.
• Return the fruit to a boil and remove from heat; skim off any foam.
• Fill jars leaving 1" head space.
• Process for 6 minutes.