A Red Afternoon

Glossy from the Top
 
I have been knowing this dessert for quite long and loving it for its simplicity and complexity at the same time. Simple in your hand, complex on your tastebud. Almost everybody will frown the first time: balsamic vinegar with strawberries? Ya-ha! Not me though. The first time I read about this, it tingled me so hard I ran to the store and got the vinegar i never had any clue before. And it turned out so beautiful i loved it at once. Yada yada yada, it was another love at first bite.
 
Mounded Glossy on the Fork
 
Apparently, balsamic vinegar is made from grapes. It went through the process of maturation in wooden barrels, almost similar like in the wine making process. I never tasted any wines, red wine nor white wine. You know the western uses wine a lot in their dishes, especially for meat, and I really wanted to know how it tastes in the cooking. So sometimes when I sprinkled this fragant vinegar over anything i cooked, i imagined it might not be far from the taste of wine, only without the alcohol. Correct me if I’m wrong, please.
 
Magic Bottle Ready for the Kill
 
Almost all recipes you’ll find will tell you to cook the sauce, reduce it so it thickened a little bit. Many of it tell you to soak the strawberries in the sauce for at least one hour. And they tell you to use white sugar. Me, nothing like that. As rebellion as I am, I never did all those things. I let everything to be in their freshest condition and eat straight away. Cut the berries, pour the vinegar and honey *yes, I use honey instead of sugar*, stir, enjoy the pretty glossy liquid on the berries, and eat. I figured the conventional way must be very differently good ’cause the sauce had enough time to blend with the sweetness and juiciness of the berries, and the berries would soften along the process. But unless i have extra time and patience, and extra strawberries, i just can’t bear the idea of fresh cut fruits being abandoned for more than 15 minutes, let alone an hour.
 
Glossy
 
You can spoon this delightful dessert over your pancakes, waffles, muffins, ice cream, brownies, any cakes, any puddings, or eat it straight from the bowl like I do. The balsamic vinegar is great for any dishes: meat, vegetables, fish, rice, you name it. I have a favorite eggplant and zucchini salad using this magic bottle .
 
Strawberries with Balsamic Vinegar Sauce
 
1 package Strawberries, organic, grade-A
2 Tbsp balsamic vinegar
2-4 Tbsp honey, raw, organic
 
How to:

  1. Cut the berries.
  2. Pour balsamic vinegar and honey, stir well.
  3. Eat🙂

 
The Afrermath
 
Have a balsamic afternoon! Err.. vinegary?
Oh well, have a berry day🙂

7 thoughts on “A Red Afternoon”

  1. I know exactly what you mean on not leaving fresh fruits standing around for too long. I gulp my fresh fruit juices just because i cant stand to watch them separate or go brown. This looks and sounds like an amazing way to serve up those strawberries!

  2. I’ve had a strawberry dish similar to this at a gathering not too long ago. I was telling the hostess that she should submit the recipe to cooking contests — and I’m going to tell you the same. I adored this dish, even though I was skeptical at first.

    Cheers!
    Virginia

    Hi, Virgina. If you intend to put a link in this page, i think you got your html code wrong up there, couldn’t get anywhere. ————–Riana

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