Melissa Khoury: Balsamic Strawberry Sauce & Pickled Rhubarb Chutney 6/4/13

8:49 AM, Jun 4, 2013   |    comments
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Balsamic Strawberry Sauce

½  # strawberries

1/8 brown/ or white sugar

½ cup balsamic reduced by ¼

Salt and pepper to taste

¼ or ½  the strawberries depending on the size

Mix balsamic and sugar together and reduce by ¼ over low heat , allow to cool. Can be served on a variety of meats.

Pickled Rhubarb Chutney

1 piece of rhubarb small diced & pickled

½ red onion small diced

1/8th cup capers drained

Salt and pepper to taste.

Mix all ingredients together.  Watch salt levels as the capers can be salty. Can be served on a variety of meats.

Pickling liquid

1 cup rice wine vinegar

½ cup water

¼ cup sugar

½ tsp crushed red pepper

½ tsp mustard seed

½ tsp fenel seed

In a small stock pot over low heat toast spices lightly, add water, vinegar and sugar, allow to cook until sugar has dissolved. Allow to cool before pouring over diced rhubarb.



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