As a busy career girl, I have found out two things about myself. One being that I’m usually over ambitious with my cooking during the week and there are nights where canned turkey chili is perfectly acceptable and two that I am not a Betty. Betty Crocker, that is. When I tell people this, they are surprised because I love to cook and they figure baking is a natural accompaniment. They usually give me this look of discernment and say, well that’s ok you probably didn’t grow up with a mother who baked. To which I respond shamefully that my mother was a pastry chef and made incredible French desserts at home for me all the time. The excuse really is that I ate them and never learned how to bake anything. She served them, I ate.
So how do you fake it until you bake it? Find some simple recipes, plate them gracefully, and serve.
For this week, I’ll show you how to make an extremely simple Strawberry plate drizzled with Balsamic Vinegar and served with a white wine.
Here’s what you’ll need:
1 small box of Fresh Strawberries (hulled and sliced into thin pieces)
1 teaspoon of Sugar
Arrange strawberries onto a serving dish. Sprinkle with sugar and lightly drizzle balsamic vinegar over tops. For this recipe, we used a gourmet Vanilla Fig Balsamic from Temecula Olive Oil Company. It is absolutely wonderful with strawberries and also can be served over brie.
There are different versions of this recipe, but mine calls for almost no prep time and fewest ingredients without compromising flavor.
Our pairing: 2009 Late Harvest Riesling, Beaurgard Vineyards, $22. Notes of orange blossom, peach, and a silky texture make this wine a great crisp dessert wine
- Gloria Ferrer Sonoma Brut. Found at local grocery stores.
- Santa Margherita Pinot Grigio. Found at local grocery stores.
This a wonderfully simple, but tasty dessert. Try it and let me know your thoughts!
Photo Credits: Joe Ercoli at anvilimage.com.