This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
The strawberry: "Doubtless God could have made a better berry, but doubtless God never did."
-Dr William Butler, Writer
I can remember the first time that I had a balsamic reduction on berries. I thought that this was the perfect dessert. Sweet, peppery, sour and even just a bit salty. This was surpassed only by having the good stuff -- 25 year old balsamic vinegar on strawberries. A rare occasion but not one to be missed.
This is a great variation on that recipe with a hint of chocolate to make a rich luscious sauce thatís perfect on strawberries.
The queen of vinegar production is balsamic vinegar. Very popular now, true balsamic vinegar is made from the Trebbiano grape. The rich brown color comes from being aged in wood casks, often for decades. Although it is made from grapes, balsamic vinegar isnít produced directly from wine (as are most vinegars). The authentic product may not contain any wine vinegars - the grape juice is reduced, fermented and then made directly into vinegar using the juice only from the Trebbiano grape.
The closest that you will find to a "star rating" is by the consortiums of Modena and Reggio Emilia. These are the only guarantee of authentic aged balsamic vinegar, as both of these groups have strict rules of inclusion in the consortium that relies on strict guidelines of quality.
The Modena consortium designates their products by bottling in a squat round bottle and one of two capsules to seal the cork. A white capsule indicates vinegar that is at least 12 years old and gold foil is for vintage vinegars Ė those that have aged at least 25 years and carry the designation extravecchio.
Reggio Emilla vinegars are put up in a bottle with a long thin neck and have a round label to designate the vintage. Red seals, like the white capsule, indicate at least 12 years of ageing. Silver seals are for 18 years and older and gold for those vintages of 25 years or more.
The thin balsamic vinegar that is on most store shelves today is a manufactured by combining conventional white wine vinegars with colorings and flavorings.
Servings = 2 | Serving size =1/2 pint strawberries with 1 Tbsp. balsamic chocolate sauce
Cooking Time = 45 Minutes
This recipe can be multiplied by 2.
This recipe can be divisible by 2.
This recipe makes enough balsamic chocolate sauce for 8 servings.
|1 cup||balsamic vinegar|
|2 ounces||bittersweet chocolate (crumbled)|
|1||pint fresh strawberries (rinsed, stemmed and sliced)|
Place the balsamic vinegar in a small stainless steel or non-reactive sauce pan over medium heat. When the vinegar comes to a boil reduce the heat so that the liquid is simmering. Cook for about 30 - 40 minutes until reduced to 1/4 cup.
Cool slightly and then add the chocolate. Whisk until the chocolate is melted and let cool for about 30 minutes.
While the vinegar is reducing combine the sliced strawberries and sugar in a bowl and toss until well blended. Refrigerate for at least an hour.
Divide the strawberries between two bowls when ready to serve. Top each serving with 1 tablespoon of the balsamic chocolate sauce.
Serving size = 1/2 pint strawberries with 1 Tbsp. balsamic chocolate sauce
Servings = 2
Amount Per Serving
|Calories 93||Calories from Fat 22|
|% Daily Value|
|Total Fat 3g||4%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 17g||6%|
|Dietary Fiber 4g||15%|
|Vitamin A 0%||Vitamin C 163%|
|Calcium 3%||Iron 5%|
|Vitamin K 4 mcg||Potassium 301 mg|
|Magnesium 31 mg|