STRAWBERRY DARK BALSAMIC

Both sour and tart, our strawberry balsamic vinegar is the result of adding natural essence of strawberry to our balsamic. 

Use as a vinegar, or try as a condiment on dessert dishes such as fruit medlies or super premium ice cream (such as our own local Gannon's!).

PERFECT PAIRINGS:

-Blood Orange Fused Olive Oil
-Basil Infused Olive Oil
-One of our peppery Picual Extra Virgin
 Olive Oils
-Lemon Fused Olive Oil
-Rosemary Fused Olive Oil

STRAWBERRY BALSAMIC SORBET

1 cup water

3/4 cup organic sugar

1 quart organic fresh strawberries, cleaned and stemmed

185 ml Olive on Brooklea Strawberry Balsamic

Pinch Kosher Salt

INSTRUCTIONS:

In a 2-quart sauce pot bring sugar and water to a boil and set aside. Puree the strawberries with the strawberry balsamic. Stir the strawberry balsamic puree into the sugar mixture with the kosher salt. Run in an ice cream machine until frozen.

Yields 1 quart.

Strawberry Salad with Strawberry Poppyseed Dressing

Contributed by Roz Odin

Dressing:

1/2 cup mayonaise

2 tablespoons Olive on Brooklea Strawberry Baslamic Vinegar

1/3 cup sugar

1/4 cup whole milk

2 tablespoons poppyseeds

Salad:

Romaine lettuce

1 package fresh strawberries, sliced

Whisk all dressing ingredients together in a jar. Cut or tear romaine leaves. Mix with the strawberries gently. Dress with the strawberry poppyseed dressing.

Strawberry Balsamic Pie

1 cup sugar

5 tablespoons cornstarch

1/2 teaspoon ground cardamom

1/4 teaspoon salt

5 cups strawberries, sliced

1 teaspoon lemon zest

1/4 cup Olive on Brooklea Sherry Vinegar or Olive on Brooklea Strawberry Balsamic Vinegar

1 (14.1 oz.) package refrigerated pie crusts, divided

Preheat oven to 425° F. Whisk together sugar, cornstarch, cardamom, and salt. Combine strawberries, lemon zest, and sugar mixture. Stir in vinegar. Set aside.

Roll 1 piecrust to 1/8" thickness on a lightly floured surface. Fit into a 9" pie plate according to package directions; fold edges under and crimp. Chill 10 minutes.

Spoon berry mixture into piecrust. Roll remaining piecrust to 1/8" thickness; cut into 1/2" strips. Arrange in a lattice design over filling.

Bake on an aluminium-foil-lined baking sheet for 15 to 20 minutes; reduce heat to 350° F and bake 30 to 45 minutes more or until bubbly and golden, shielding edges with aluminium foil during last 15 minutes if necessary. Remove to wire rack; cool 1 hour. Serves 6 to 8.