18:32 | Posted by Nim Headland | Category ,

Honey Balsamic Strawberries


I'm back! Catering for the wedding season robbed me of my time to blog for a little while, spare time has been spent sleeping, catching up with my friends before they forgot who I was, and of course, cooking!

Before I treat you to a few lovely new recipes and reviews that I've been storing up, I have some great news that I am so pleased to share. Peach Jam has been invited to become a part of the Foodbuzz Featured Publishers Program. Foodbuzz is a fantastic website and resource that aggregates and curates 2.7 million food blog posts from all around the globe, partnering with some of the best food blogs on the web to provide content distribution and advertising whilst creating a thriving community of the most passionate food and dining bloggers. It's a really great base for all things food related and the site is well worth a browse, just click the link on this blog and go and have a nose around, you will find literally millions of recipes from dedicated cooks and chefs from all cultures. I'm really proud to be a part of this community and hope it continues to grow, it really is the best food resource on the web.

Anyway, while I'm at it, here is a recipes from another food blogger that I just adore. Anne's Food is a food blog from Stokholm and packed with great and innovative recipes that are deceptively simple. You can check out the blog at: http://annesfood.blogspot.com

The recipe is for Honey Balsamic Strawberries with Vanilla Mascarpone. Don't balk at balsamic with strawberries - it works! and if you haven't tried the combination yet, be brave and make this. It's as good as it sounds and by far the best strawberry/balsamic recipe I've tried. Just glorious with the perfect English strawberries we enjoy at this time of year.


To serve four for pudding, you'll need:

A punnet of strawberries, about 500g
4 tbsp of runny honey
4 tbsp of balsamic vinegar (a nice-ish one, all balsamic is not created equal. But that's another post entirely!)
4 tbsp double cream
4tbsp Mascarpone cheese
1 vanilla pod or a 2 teaspoons of vanilla extract
1 tbsp caster sugar

So, prepare your strawbs, hull and halve or quarter if they are particularly gargantuan. Chuck them into your serving bowls. I used some really pretty and very large wine glasses.

Pour your balsamic and honey into a saucepan over a medium heat and simmer for a few minutes, stirring occasionally until the mixture thickens a little. This burns of the overt vinegary-ness of the balsamic and leaves the sweet rich flavours which work so well with strawberries and are emphasised by the honey.

Then grab your mascarpone and chuck it in a bowl before stirring in the cream. Then you can score the vanilla pod, scraping the seeds into the cream mixture or stir in the extract if that's what you're using. Then stir in the sugar and beat until it's good and thick.

You're ready to serve. Pour the balsamic sauce over the strawberries and finish with a dollop of vanilla marscapone. Perfection.

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