It may seem odd to add vinegar to berries, but a surprisingly tasty combination is a very simple dish of strawberries with balsamic vinegar. The acidity of the vinegar brings out the sweetness of the berries, and the contrast of flavors allows the intensity of each to come out, enhancing the “berry-ness” of a simple strawberry. This is a great summer dessert when the strawberries are at their peak ripeness, but is a great dish any time of year (and a great way to enjoy so-so strawberries out of season).
There are two ways to make this, the inexpensive way, and the more expensive way. The inexpensive way (relatively speaking) is to add standard balsamic vinegar and sugar to the berries, while the latter method is to use a special type of balsamic vinegar that has been bottled with some of the concentrated must from the wine-making process. Must is what one calls the sweet grape juice prior to fermentation. This particular vinegar is thicker and sweeter than traditional vinegar, and a little goes a long way, but it is an incredible addition to any sweet dessert, and I keep a bottle around always for this very purpose. You will find it in specialty food stores, such as cheese shops and foofy high-end food shops.
1 pint strawberries
3 tablespoons balsamic vinegar
3 tablespoons sugar
If you have the sweetened, reduced balsamic vinegar you can leave out the sugar.
Mix all ingredients in a bowl and serve. Really. You don’t need any whipped cream (although you can add it if you wish), this dish is incredible on its own. Also, feel free to increase or reduce the vinegar to your taste. Some people prefer just a hint of vinegar, and some (like me) like soup. In fact, I’m seriously thinking of experimenting with this to make a smoothie, if I can find the proper mix of ingredients (and I will). Expect that post this summer.