fruit

Name: Strawberry Balsamic Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 cups
Ingredients: 1 pound strawberries, (trimmed and cut into 1/4-inch dice); 1 tablespoon balsamic vinegar; 1-3 tablespoons light brown sugar, (depending on how sweet your berries are); 1/4 teaspoon cracked black pepper, (plus additional, to taste); 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh mint

Lemon Cream Mixed Berry Tart

August 24, 2017 4 Comments

This Mixed Berry Tart, made with a sweet French pastry crust and rich lemon pastry cream, was developed in partnership with California Giant Berry Farms. As always, all opinions expressed are my own.

I cannot even wrap my head around the fact that Labor Day weekend is only a week away! Where did this summer go? I feel like we were just talking about the arrival of farmer’s market season and my first shipments of California Giant’s gorgeous strawberries!

I, for one, am holding onto warm weather recipes for as long as I can. Before we trade in shorts and sandals for cozy sweaters and boots, I’m planning on a Labor Day weekend filled with a solidly summer menu. Of course, when Cal Giant sent me a sampling of their berries for an end-of-summer recipe, I knew a berry dessert would be at the top of my list!

There are few summer desserts I love more during than a fresh fruit tart. There’s nothing like biting into a forkful of crisp French pastry crust, with indulgent pastry cream and sweet, juicy berries.

A mixed berry tart makes an incredibly impressive appearance on any dessert table, and all of the components can be made ahead of time. In fact, for the best texture, it’s preferable to assemble the tart just before you’re ready to serve. It’s a great option for easy and elegant entertaining….

Frozen Watermelon Daiquiri

August 13, 2017 7 Comments

Cool off with this Frozen Watermelon Daiquiri recipe, made with fragrant watermelon cubes, fresh lime and orange juices, and light rum. Perfect for summer entertaining. Non-alcoholic variation included!

Every year in August, I go on a melon spree. Cantaloupe, Santa Claus melon, watermelon, and honeydew; I’ll take whatever’s ripe and fragrant at the market!

I’ve been especially loving the mini seedless watermelons the past few weeks. They’ve been extra sweet and juicy, and just begging to be sprinkled with a little sea salt and savored on a hot afternoon.

If there’s anything more refreshing than an ice cold wedge of watermelon, it’s a watermelon cocktail. Combined with light rum and fresh lime and orange juices, a Frozen Watermelon Daiquiri is the perfect way to cool down on a summer afternoon. It’s even better sipped poolside!

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Fresh Strawberry Balsamic Salsa

June 22, 2017 3 Comments

Strawberry Balsamic Salsa is a sweet, tangy, refreshing summer fruit salsa that’s perfect for utilizing your farmer’s market haul of berries and herbs!

I’ve become such a fan of fresh fruit salsas the past few years. Don’t get me wrong: I love a good bowl of traditional garden salsa, or a tangy salsa verde. But, sweet, ripe summer fruits make incredible salsas that are perfect for dipping and using in a multitude of recipes from breakfast to dessert.

One of my favorite fruit salsa recipes is this Strawberry Balsamic Salsa. I combine juicy diced berries with a splash of balsamic vinegar, brown sugar, cracked black pepper, and fresh herbs. The berries macerate in the sugar and vinegar and produce a rich, sweet-tangy elixir. It’s a refreshing combination of savory and sweet on a hot summer day.

Making Strawberry Balsamic Salsa – Quick and Easy!

This recipe doesn’t take long to make and is perfect for busy summer schedules. It’s best served shortly after it’s made, as the berries will continue to release their juices the longer the salsa sits.

For best results, you’ll want to find the sweetest summer strawberries available. If you end up with a basket that’s more to the tart side, you can always add additional brown sugar, to taste, to balance out the flavors.

Bear in mind that balsamic vinegar introduces another layer of tang to the salsa, so if you’re starting with especially tart berries, you’ll want to reduce the vinegar slightly and/or add more sugar. Play around with the proportions to find the balance that works best for your particular strawberry haul.

Serve it up!

The uses for Strawberry Balsamic Salsa are pretty much endless. It’s great on waffles, in lunch wraps, and even on top of ice cream. But, when serving this recipe, I most often turn to what I’ve come to call the “4-C’s” of Strawberry Balsamic Salsa: Chips, Chicken, Crostini, and (Short)Cake.

Chips: Lightly-salted or cinnamon-sugar pita chips are great for dipping.

Chicken: Use the salsa to top grilled chicken breasts.

Crostini: Spread toasted baguette slices with mascarpone cheese (sweetened with honey, if desired), and top with dollops of the strawberry balsamic salsa.

(Short)Cake: Fill layers of buttermilk biscuits with lightly-sweetened whipped cream and spoonfuls of strawberry salsa.

But, wait, there’s a video!

I’ve started making recipe videos (hello, learning curve!), and put together one for this recipe. If you enjoy the video, I’d love for you to like and share it with your friends on Facebook. (Click HERE for the sharable Facebook post.) Your support is what makes Striped Spatula a success, and I’m so grateful for it.

Strawberry Balsamic Salsa

The amount of brown sugar you use in this salsa will depend on how sweet your strawberries are. I've had to go up to 3 tablespoons of sugar when I've gotten tart berries. Taste your berries before preparing the salsa and adjust as needed.

Course: Appetizer, Condiment

Cuisine: American, Italian

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2 cups

Ingredients

1 pound strawberries, trimmed and cut into 1/4-inch dice
1 tablespoon balsamic vinegar
1-3 tablespoons light brown sugar, depending on how sweet your berries are
1/4 teaspoon cracked black pepper, plus additional, to taste
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh mint

Instructions

Stir together strawberries, balsamic vinegar, light brown sugar, and black pepper. Let stand 15 minutes. Stir in basil and mint. Season to taste with additional black pepper. Serve!

Serving ideas

Dip with your favorite crackers or pita chips.
Top grilled chicken, steak, or fish.
Make crostini: spread slices of toasted baguette with mascarpone cheese and top with a dollop of strawberry balsamic salsa. If desired, sweeten mascarpone with a bit of honey (stir in about 1 tablespoon to a cup of cheese, to taste).
Make shortcakes: Layer lightly-sweetened whipped cream and strawberry balsamic salsa onto your favorite biscuits!

Have you made this recipe? Take a picture and tag @stripedspatula and #stripedspatula on Instagram for a chance to be featured in my newsletter!

Caramelized Onion and Pear Jam

December 3, 2016 2 Comments

Sweet and tangy Caramelized Onion and Pear Jam with brown sugar, whole grain Dijon, white balsamic vinegar, and thyme is a lovely accompaniment to fall and winter cheese boards.

There’s something about having a pot of jam simmering on the stove this time of year that makes me feel all warm and fuzzy inside. The flavors and aromas are so comforting when you walk into the kitchen and set such a picturesque mood for the holiday season.

Peach jams are my favorite in the summer months, but as we head into fall and winter, pears set my heart aflutter.

Over the past few years, I’ve become so partial to recipes that marry sweet and savory flavors (such as bacon or onion jams), so it seemed a natural fit to pair my favorite winter fruit with a savory component.

Caramelized Onion and Pear Jam is at once sweet and tangy, comforting and elegant. It pairs well with a variety of cheeses, making it perfect for holiday entertaining, or for indulging yourself on a cold winter evening.

Spread slices of baguette with creamy whipped goat cheese and a dollop of this jam, and I’m in heaven.

I adapted this recipe from techniques in two of my previous recipes: Major Grey’s Mango Chutney and Bacon-Peach Jam.

For this jam, I opted to use light brown sugar instead of dark so the flavor wouldn’t overpower the delicate pears and caramelized onions, with white balsamic vinegar for a sweet-tart acidity, whole grain Dijon, and fresh thyme leaves.

I found that caramelizing the pears with the onions before simmering brought out the flavors of each component beautifully, resulting in a jam with well-developed layers….