Happy 2012

I walked into a book store today and to my left I saw well intended eating light and diet health books; and to my right I saw well intended work-out books. In front of me were the 75% off discounted Christmas left overs.

Guess which direction I walked in?

If you guessed the discounted Christmas section then you know a little more about me. I love a good bargain! And, I also love delicious a guilt-free dessert! So today I made lite strawberry Jello! Ok, you're right it's not a labor intensive dessert requires an oven! So here's another savory recipe that ALSO does not require an oven. It's truly simple to make. I know this may sound strange to a few of you but trust me, add this recipe to your list of new things to try for 2012 ,if you haven't already savored this before.

Aged Balsamic Vinegar with Strawberries!

The balsamic vinegar and black pepper intensify the flavor of the strawberries and bring out their sweetness. This dish is great on top of your salad, over a slice of pound cake and whipped cream, over ice cream or the way I like it, served alone! Recipe follows.

Aged Balsamic Vinegar with Strawberries

1 quart of Strawberries

3 tablespoons of sugar

coarse black pepper

2 tablespoons of balsamic vinegar

Hull the strawberries and cut them into quarters lengthwise.

Place in a non reactive bowl, such as glass and toss gently with sugar and vinegar. Allow to rest for about 15 minutes so that the strawberries macerate in the vinegar and sugar mixture. Add 4-5 grinds of coarse black pepper. Allow the flavors to blend for another 5 minutes before serving. 

A little history of Aged Balsamic Vinegar

A condiment originating from Italy. The towns of Modena and Reggio Emilia have been producing this since the Middle Ages. True balsamic vinegar is made from a reduction of pressed white Trebbiano and Lambrusco grapes. The resulting thick syrup, called mosto cotto in Italian, is then aged for a minimum of 12 years. 

True balsamic vinegar is rich, glossy, deep brown in color and has a complex flavor that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks. As Vinegar ages the flavor intensifies over the years with a minimum aging period of 12, 18 and 25 years. The older the better! Bottles can costs between $150 - $400 each!

 A great 'starter' bottle I recommend is the one my husband got in his stocking this past Christmas - heavy stocking! We're addicted won't go back to less than 25 years!! This bottle can be purchased at William Sonoma, Olivier 25 year Barrel Aged Balsamic Vinegar $28. It's a hint thicker than most sold at your local chain market and has a slight taste of sweetness, if you taste compare to what you currently have at home and pour some over your homemade salad you will immediately know what I mean. We got to sample it at Williams Sonoma (didn't want buyers remorse!), just ask them to pour you a sample!

Happy Shopping!