Strawberries and Balsamic Vinegar
1/2 cup fresh strawberries, sliced
1/2 cup whipped cream (or whipped topping, which is what I used. I was out of whipping cream)
1/2 tablespoon balsamic vinegar
- Layer half of the strawberries and whipped cream.
- Repeat with the remaining berries and cream.
- Drizzle vinegar over the top.
- Serve immediately.
Sat fat: 2g
This is their dark chocolate infused balsamic vinegar. It added a complex flavor of cocoa with some oak, and vanilla, and what tasted like a very dark beer in the background. It was WONDERFUL in this dessert (although I will admit not everyone will like it.)
If you are unfamiliar with balsamic vinegars, the aging process doesn’t make them less sour than traditional vinegar, but adds flavors that bring a new balance, which makes the sourness seem appropriate and even, and more like tartness rather than truly sour.
Note to any beer geeks out there: if you really enjoy the sour beers of Belgium, you need to get a bottle of this. I think–but haven’t tried it, yet–that drizzling this over a bowl of Bing cherries will end up tasting like a kriek, and over raspberries it will taste like a framboise. If anyone tries those ideas, please let me know, okay?
Go to Olivada’s website and take a look at the olive oils and balsamic vinegars they offer. If you are near Sheboygan, go to the shop and taste. I spent about an hour (yes, I logged the oils that I tastes) tasting different oils and vinegars, and mixing them together for combined flavors.
Here are the treasures I bought that day:
They will be featured in recipes to come. Keep watching, and I hope you try today’s recipe. When you do, let me know what you think, even if you don’t like it. (But I am confident that you will.)