I have to say that I am particularly partial to using Balsamic Nectar on strawberries. I’m enjoying Balsamic Nectar with strawberries on shortcake, in salads, in strawberry rhubarb pie or simply sliced and served in a beautiful crystal glass.
Strawberry shortcake deserves a special celebration. I always look forward to creating the first one of the season. Recently, I brought one to a friend’s home to enjoy as part of a potluck dinner. Everyone asked what made my strawberry shortcake so wonderful. Did I buy organic strawberries? Did I use honey or extra sugar? What was my secret? Yes, you guessed it. 2 tablespoons of Balsamic Nectar in a large bowl of sliced strawberries along with a splash of water created a wonderful syrup that was distinctive, and not too sweet. I made a lemon pound cake instead of my usual shortcakes and whipped up fresh whipped cream. Simple ingredients quickly prepared while the cake was cooling. Needless to say, there were no leftovers!
For strawberry rhubarb pie, I reduce the amount of sugar used –most recipes call for up to 1 cup of sugar. For my pies, I use ½ cup of sugar and when I pour the fruit mixture into the pie shell, I drizzle 2 to 3 tablespoons of Balsamic Nectar on top of the mixture. The results are deliciously wonderful.
I love spinach salads and during strawberry season, I add strawberries, toasted walnuts, goat cheese and thin slices of red onion to fresh spinach in a large salad bowl. For the dressing, I use 1-2 tablespoons of Balsamic Nectar along with 2-3 tablespoons of extra virgin olive oil. I am a big fan of California extra virgin olive oils. I recommend California Olive Ranch’s Arbequina extra virgin olive oil as being especially good for this salad.
Let me hear about your favorite ways to serve strawberries with Balsamic Nectar.