Buttermilk Biscuits with Strawberry Balsamic Sauce

Ever Ready update 

This week, my brother Peter passed away unexpectedly in his sleep. He was only 60 years old. We are all devastated over the loss thus Ever Ready will be on "pause" for a week to attend his funeral.   

PETER LENTSCH

  

Buttermilk Biscuits with Chocolate Balsamic Strawberries 

Cook's notes: Savor the flavors of the season with this light dessert. I made my own biscuits, but a purchased sponge cake can also work well for this recipe. You might be interested in which two brands of refrigerated biscuits the Huffington Post recently rated as its top choices.

#1

#2

Use a high-quality dark balsamic vinegar for this recipe. Consider a splurge and purchase Chocolate Balsamic. It's amazing and really elevates the flavor. The recipe is enough filling for 4 biscuits or shortcakes.

Strawberries with Balsamic Vinegar

This is a unique, gourmet way to serve this fantastic spring/ summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or on their own. The pepper really enhances flavor and gives the fruit a little zing. Chocolate balsamic paired with strawberries is amazing. 

BONUS Two recipes to choose from 

Ingredients:

• 16 oz. fresh strawberries, hulled, and large berries cut in half
• 2 tablespoons balsamic vinegar or Chocolate Balsamic Vinegar
• 1/4 cup white sugar
• 1/4 teaspoon freshly ground black pepper, or to taste

Directions:

• Place strawberries in a bowl. Drizzle balsamic vinegar over strawberries, sprinkle with sugar, and stir gently to combine. 
• Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

Strawberry Filling
Ingredients:

• 1 package (10 oz.) frozen halved strawberries in syrup, thawed
• 1/4 cup currant jelly
• 1/4 cup of water
• 1/4 cup orange juice
• 3 cups fresh quartered strawberries
• 2 tablespoons cornstarch
• 1-2 tablespoons chocolate or regular balsamic vinegar  

Directions:

• Drain thawed berries in a glass measuring cup.
• In a saucepan on the stove, add the drained juice, currant jelly, water, orange juice, and strawberries.
• Add in cornstarch, and whisk to blend.
• On low heat, thicken the sauce and add in fresh strawberries as well as drained strawberries.
• Remove the pan from the stove and stir in balsamic vinegar. Place the strawberry mixture in a bowl, cool, cover, and refrigerate until serving.