I really wanted something sweet yesterday (ok, so I want something sweet every day) ... but I didn't want any part of the oven/stove (it's hot hot hot outside). As if on cue, Ina spoke to me through my television ... Strawberries with balsamic vinegar. So easy to make, yet they can be served after the fanciest or most casual of dinners (or in my case, in the middle of the afternoon).
Initially I hesitated. I mean, come on ... strawberries and vinegar (she even adds black pepper)? I've done that combo in a salad, but I wasn't sure how it'd work with ice cream ....
It's super yummy. And again, it's so easy to assemble. After macerating overnight, I actually think the berries are better today than they were yesterday. Ina serves 'em with ice cream, but you certainly don't have to. I enjoyed a bowl yesterday with a "spray" of whipped cream (out of a can ... tee hee); but they'd be just as tasty without anything to accompany them in the bowl.
Considering the simplicity of this recipe, typing the words "ingredients" and "directions" sounds funny; alas, here are both:
Strawberries with Balsamic Vinegar
Ingredients [Note: You may want to halve the following amounts; I did]
4 pints of fresh strawberries, sliced thickly
5 tablespoons balsamic vinegar
2 tablespoons sugar
1/4 teaspoon freshly ground black pepper
2 pints vanilla ice cream
Freshly grated lemon zest, for serving
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, and dust lightly with lemon zest.