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Balsamic-Macerated Strawberries with Basil Recipe

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This recipe for Balsamic-Macerated Strawberries with Basil, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Larkin
Added: Sunday, May 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb, fresh strawberries, rinsed, hulled and sliced 1/8 to 1/4 inch thick (about 4 cups)
1 tbl. granulated sugar
2 tsp. balsamic vinegar
8-10 medium fresh basil leaves
pound cake

Directions:
Directions:
In a large bowl, gently toss the strawberries with the sugar and vinegar. Let sit at room temperature until the strawberries have released their juices but are not yet mushy, about 30 minutes. (Don't let the berries sit for more than 90 minutes, or they'll start to collapse.)
Just before serving, stack the basil leaves on a cutting board and roll them vertically into a loose cigar sharpe. Using a sharp chef's knife, very thinly slice across the roll to make a fine chiffonade of basil.
Portion the strawberries and their juices on top of the pound cake (you can toast it first) and sprinkle the basil leaves on top.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is different way to serve straberries from the usual sweet sugared version.

 

 

 

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