The Uverse technician just left, and I’m back online. Talk about withdrawal!! My internet access has been limited to my IPhone for over a week now which has made blogging virtually impossible for me. Isn’t it amazing how quickly and completely dependent we become on our technology “assistants”? Anyway, I now feel like I’m back in contact with the real world.I had some emails regarding my menu post for Balsamic Strawberries with Whipped Mascarpone Cheese, so I thought I would just share that with you today. It’s such an easy, easy recipe that we really enjoy. I’m also giving you a substitution for the mascarpone since some of you said that you had trouble locating it. While it isn’t quite the same, it works. The balsamic strawberries are also great over homemade or commercial vanilla ice cream.
Balsamic Strawberries with Whipped Mascarpone Cheese
6 servings
1/3 cup balsamic vinegar (I used Modena – it’s not so expensive.)
2 teaspoon plus 4 tablespoons sugar, divided
1/2 teaspoon fresh lemon juice
1/2 cup chilled mascarpone cheese
1/2 cup chilled whipping cream
1/2 teaspoon vanilla extract
3 pints strawberries, hulled and halved
fresh mint, optional for garnish
2 teaspoon plus 4 tablespoons sugar, divided
1/2 teaspoon fresh lemon juice
1/2 cup chilled mascarpone cheese
1/2 cup chilled whipping cream
1/2 teaspoon vanilla extract
3 pints strawberries, hulled and halved
fresh mint, optional for garnish
Combine vinegar, 2 teaspoons sugar, and lemon juice in a small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to about 1/4 cup, about 3 minutes. Transfer to a small container with lid to cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
Combine mascarpone, cream, vanilla and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
Combine berries and remaining 2 tablespoons sugar in a large bowl; drizzle with balsamic syrup and toss to blend. Let stand at least 30 minutes, stirring occasionally.
Divide berries and syrup among 6 goblets (margarita glasses are nice). Top with mascarpone mixture and garnish with fresh mint.
(Recipe adapted from Bon Appétit Fresh and Simple, 2005)
Mascarpone Substitutes:
(1)Blend together with mixer until smooth:
- 16 ounces cream cheese
- 1/3 cup sour cream
- 1/4 cup heavy whipping cream
Makes 1 1/2 cups.
(2) Blend together with mixer until smooth:
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup heavy cream
- 2 tablespoons butter, softened
Makes 10 servings.
I like both of these equally well. With the price of mascarpone as high as it is, either one of these suits me just fine. Like I said, we really like these berries served over vanilla ice cream which is really easy to find:) I’m sorry that I did not take a picture of it the night I served it for dessert. I just really wasn’t planning a post, but since you asked…
August 5: Crock Pot Wednesdays debuts right here and you’re invited to join in the fun. Come back for additional information coming soon.
It sound wonderful. I have become so lazy these days that every recipe I look at scares me. I hope this phase leaves me because I use to love to bake. I told my family at New Years that the only thing I was going to make this year was reservations! Help!
WELCOME BACK! I don’t know what I would do without my Internet….I don’t have phone access either!
The recipe sounds delicious!!
{{HUGS}}
Robin :o)
This sounds like a great way to eat strawberries!! 🙂
I’ve been thinking of your crockpot wednesdays! I need to put something together for you soon! 🙂