For our final installment in our summer recipe series, we bring you what might seem like an unusual combination: strawberries and vinegar. But Northeastern executive chef Tom Barton says it’s delicious when you combine the right ratio of the two ingredients. Here’s a dessert he says you can eat right out of the bowl or use for a strawberry shortcake.
Before you begin, listen to Northeastern executive chef Tom Barton explain the dish and offer a few tips:
Strawberries with balsamic vinegar
Yields six to eight servings
4 pints fresh strawberries, washed, hulled, and sliced
5 tablespoons balsamic vinegar
2 tablespoons sugar
¼ teaspoon fresh ground black pepper
1. Approximately one hour before serving, combine the berries, balsamic vinegar, and sugar in a bowl. Mix well and set aside at room temperature.
2. Just before serving, add in fresh pepper and mix well.