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Strawberry and Balsamic Homemade Gelato
Dessert Italian

Strawberry and Balsamic Homemade Gelato

5.0

Prep
60 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone non-stick mat that is larger than the tray to prevent juice from spilling onto the tray.
  2. 2 Combine strawberries, 1/4 cup sugar, and balsamic vinegar in a bowl; toss gently to coat. Transfer to the baking sheet, scraping down the bowl with a spatula to ensure all the liquid is included.
  3. 3 Bake in the preheated oven for 30 minutes. Remove from oven and set aside to cool, about 30 minutes.
  4. 4 Transfer cooled strawberries and all juice to the bowl of a food processor. Add remaining 1/4 cup sugar and cream; mix until smooth.
  5. 5 Pour strawberry mixture into an ice cream maker and freeze according to manufacturer's instructions until it reaches the creamy texture of a gelato, 40 to 45 minutes. Serve immediately.

By Simona

Fresh Strawberry Granita
Dessert Italian

Fresh Strawberry Granita

4.8

Prep
20 min
Cook
Total
245 min

Instructions

  1. 1 Rinse strawberries with cold water, then drain.
  2. 2 Place berries into a blender with water, sugar, lemon juice, balsamic vinegar, and salt. Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish; the mixture should only be about 3/8 inch deep in the dish.
  3. 3 Place the uncovered dish into the freezer until the mixture barely begins to freeze around the edges, about 45 minutes, it will still be slushy in the center.
  4. 4 Keeping the mixture in the freezer, use a fork to lightly stir the frozen crystals from the edges in towards the center; mix thoroughly. Close the freezer and continue to chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly again with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork three to four more times until the crystals are separate and the granita looks dry and fluffy.
  5. 5 Portion granita into small serving bowls to serve.

By John Mitzewich

Chef John's Strawberry Semifreddo
Dessert Italian

Chef John's Strawberry Semifreddo

4.5

Prep
20 min
Cook
Total
240 min

Instructions

  1. 1 Line 10 ramekins with plastic wrap and place them onto a baking sheet.
  2. 2 Hull strawberries with the tip of a knife. Place strawberries in a food processor. Add sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, and balsamic vinegar. Sprinkle in a tiny pinch of salt. Pulse on and off to combine; finish pureeing on high until smooth.
  3. 3 Whisk heavy cream in a bowl until soft peaks form. Add the strawberry puree. Stir and fold with a spatula until most of the major streaks disappear. Fill ramekins 1/4 to 1/8 inch from the top with the strawberry mixture. Tap baking sheet against the counter to settle the tops. Cover ramekins in plastic wrap and freeze until mostly firm, about 1 1/2 hours.
  4. 4 Meanwhile, place cookies in a resealable plastic bag. Seal; crush cookies through with a rolling pin to get 1 1/2 cups of crumbs. Place crumbs into a bowl; add butter and mix well.
  5. 5 Divide the cookie crumb mixture among the ramekins and smooth out with the back of a spoon. Cover again and freeze until completely frozen, about 2 hours.
  6. 6 Toss diced strawberries with sugar in a bowl. Let rest at room temperature until a syrup forms below the strawberries, about 1 hour.
  7. 7 Warm up each ramekin in your hands to help unmold the semifreddo; invert onto a plate. Top with the strawberries in syrup. Thaw for 10 to 15 minutes before serving.

By John Mitzewich

Balsamic Rhubarb Compote
Dessert

Balsamic Rhubarb Compote

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place chopped rhubarb in a medium-sized saucepan. Add sugar, balsamic vinegar, and salt; stir to coat rhubarb evenly. Let sit for 10 minutes until rhubarb has released its juices.
  2. 2 Bring rhubarb mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

By France Cevallos

Grilled Peaches with Blue Cheese and Balsamic
Dessert American

Grilled Peaches with Blue Cheese and Balsamic

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the grill for medium-high heat. Lightly oil the grate.
  2. 2 Stir together vinegar, sugar, and pepper in a saucepan over medium heat. Simmer until liquid has slightly thickened and reduced by half. Remove from heat and set glaze aside.
  3. 3 Place peaches cut-side down on the preheated grill and cook until flesh is caramelized, about 5 minutes. Turn peaches over. Brush the tops with balsamic glaze and continue grilling for 2 to 3 minutes.
  4. 4 Transfer peach halves to individual serving dishes and drizzle with remaining glaze. Sprinkle with blue cheese.

By Allrecipes Member

Strawberries with Balsamic Vinegar
Dessert American

Strawberries with Balsamic Vinegar

4.6

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Place strawberries in a large bowl. Drizzle vinegar over strawberries, then sprinkle with sugar. Stir gently to combine. Cover and let sit at room temperature for at least 1 hour but no more than 4 hours.
  2. 2 Grind black pepper over strawberries just before serving.

By Hoolie

Strawberry Shortcake with Balsamic
Dessert

Strawberry Shortcake with Balsamic

3.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Combine strawberries, balsamic vinegar, sugar, and black pepper in a bowl; marinate for 10 to 15 minutes.
  3. 3 Grill the slices of angel food cake on the preheated grill until toasted, 3 to 5 minutes on each side.
  4. 4 Transfer the cake to 4 dessert plates and top with marinated strawberries and the liquid and a spoonful of whipped cream.

By Bonnie

Fresh Strawberry Sauce
Dessert

Fresh Strawberry Sauce

4.9

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan; bring to a simmer over medium heat.
  2. 2 Reduce heat to medium-low, cover, and simmer for 15 minutes.
  3. 3 Whisk 2 tablespoons water and cornstarch together in a small bowl.
  4. 4 Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.
  5. 5 Transfer mixture to a blender and puree until smooth.

By John Mitzewich

Strawberry Compote
Dessert American

Strawberry Compote

4.6

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
  2. 2 Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.

By France Cevallos

Balsamic Strawberries
Dessert American

Balsamic Strawberries

4.7

Prep
10 min
Cook
2 min
Total
12 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.
  2. 2 Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.

By DENMOZZ

Parsnip, Pear, and Apple Soup
Dessert

Parsnip, Pear, and Apple Soup

5.0

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
  3. 3 Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
  4. 4 Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.
  5. 5 Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
  6. 6 Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.
  7. 7 Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.

By BigShotsMom

Vegan Devil's Food Cake
Dessert

Vegan Devil's Food Cake

4.7

Prep
15 min
Cook
45 min
Total
130 min

Instructions

  1. 1 Melt unsweetened chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Set aside to cool slightly, about 5 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch cake pans with waxed paper.
  3. 3 Sift cake flour, baking soda, and salt together in a large bowl.
  4. 4 Whisk sugar, water, vegetable oil, vanilla extract, and balsamic vinegar in a large bowl until well-combined. Stir in half of the sifted flour mixture. Fold in melted chocolate. Stir in remaining sifted flour mixture. Beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Divide batter between cake pans.
  5. 5 Bake in the preheated oven until toothpicks inserted in the centers come out clean, about 45 minutes. Cool in the pans, 5 minutes. Invert cakes onto wire rack and let cool completely before frosting, about 1 hour.

By knittens

Basil Cake with Balsamic Strawberries
Dessert

Basil Cake with Balsamic Strawberries

4.4

Prep
15 min
Cook
40 min
Total
115 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Generously grease a fluted tube pan (such as a Bundt®).
  3. 3 Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.
  4. 4 Pour batter into prepared pan.
  5. 5 Bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes.
  6. 6 Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.
  7. 7 Stir balsamic vinegar with sugar in a saucepan and place over medium heat. Bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. Remove from heat and cool syrup to room temperature.
  8. 8 Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.

By jennifer macias

Basil Peach Pepper Parmesan Cobbler
Dessert

Basil Peach Pepper Parmesan Cobbler

4.3

Prep
15 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Pour 2 teaspoons melted butter into the bottoms of two 6-ounce glass or ceramic ramekins.
  2. 2 Combine self-rising flour with 1/2 cup sugar in a bowl; whisk in milk to make a smooth batter. Whisk Parmigiano-Reggiano cheese and black pepper into the batter; divide equally between the prepared ramekins.
  3. 3 Place peach slices into a bowl and top with 2 tablespoons sugar and basil. Drizzle with balsamic vinegar and water; mix. Allow peaches to rest and let sugar draw out the moisture, about 10 minutes. Divide sliced peaches and their juice over the batter.
  4. 4 Bake in the preheated oven until the cobbler batter rises up over the peaches and cobblers are browned and bubbling, about 35 minutes. Let cool for about 20 minutes before serving for cobblers set up. Serve warm.

By John Mitzewich

Homemade Cherry Ice Cream
Dessert American

Homemade Cherry Ice Cream

5.0

Prep
45 min
Cook
Total
165 min

Instructions

  1. 1 Combine cherries, 1/2 cup sugar, lemon juice, and balsamic vinegar in a bowl and mix well. Set aside for 2 hours. Drain, reserving juice.
  2. 2 Mash 1/2 the cherries with a fork or puree in a blender.
  3. 3 Combine milk and remaining 1/2 cup sugar in a bowl and beat with an electric mixer until sugar has dissolved, 1 to 2 minutes. Add reserved cherry juice, cream, pureed cherries, vanilla extract; mix to combine.
  4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add remaining quartered cherries and freeze for an additional 5 minutes. Ice cream should be nice and creamy. If you prefer it harder, transfer to an airtight container and freeze until firm, about 4 hours. Remove from freezer 10 minutes before serving.

By Barbara Sauermann

Strawberry Eton Mess for Mother's Day
Dessert European

Strawberry Eton Mess for Mother's Day

Prep
15 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Combine strawberries, 2 tablespoons sugar, balsamic vinegar, raspberry vinegar, and basil in a bowl: set aside until strawberries release their juices and absorb flavors, at least 15 minutes.
  2. 2 Whip heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Gradually add 1 tablespoon sugar, continually beating until soft peaks form. Beat in sour cream and cream cheese until well blended.
  3. 3 Sprinkle enough of remaining 3 tablespoons sugar into a heavy saucepan until bottom of pan is covered with a thin layer. Cook over medium heat, adding more sugar as it starts to melt; stir until caramelized and amber in color. Stir in almonds.
  4. 4 Pour sugar-almond mixture onto a sheet of parchment paper. Place another sheet of parchment paper on top; roll into a thin layer using a rolling pin. Cool. Break into pieces.
  5. 5 Spoon a layer of macerated strawberries in bottoms of 4 serving dishes; top with a layer of whipped cream and crushed meringue cookies. Continue layering until reaches tops of dishes. Garnish with caramelized almond pieces, crushed meringue cookies, and macerated strawberries.

By Francisca Azeredo Lobo

Chef John's Peach Melba
Dessert French

Chef John's Peach Melba

5.0

Prep
15 min
Cook
15 min
Total
270 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes.
  3. 3 Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
  4. 4 Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
  5. 5 Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup.
  6. 6 Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.
  7. 7 Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.

By John Mitzewich

Apricots with Mascarpone Cream
Dessert Mediterranean

Apricots with Mascarpone Cream

4.5

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Beat cream in a chilled bowl with an electric mixer until soft peaks form; beat in sugar until incorporated. Set aside.
  2. 2 Beat mascarpone cheese in a separate bowl with an electric mixer until very soft; beat in apricot nectar, vanilla, and cardamom. Gently fold mascarpone mixture into whipped cream until well combined.
  3. 3 Place honey and apricot preserves in a microwave-safe bowl; microwave until warm but not hot, about 30 seconds. Stir in balsamic vinegar until combined.
  4. 4 Stuff each apricot half with a dollop of mascarpone cream. Place filled apricot halves on a serving dish; drizzle with balsamic sauce.

By Michelle Berger

Balsamic Glaze
Pantry Italian

Balsamic Glaze

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil.
  3. 3 Reduce heat to low and simmer until glaze is reduced by half and coats the back of a spoon, about 20 minutes.
  4. 4 Let cool, then pour into a lidded jar. Seal and store in the refrigerator.

By Sally J

Balsamic Roasted Pork Loin
Dinner Italian

Balsamic Roasted Pork Loin

4.6

Prep
5 min
Cook
60 min
Total
195 min

Instructions

  1. 1 Combine vinegar and steak seasoning in a medium bowl; stir until seasoning is dissolved. Stir in olive oil until combined.
  2. 2 Place pork into a resealable plastic bag, then pour marinade over pork. Squeeze out air and seal the bag; marinate in the refrigerator for 2 hours to overnight.
  3. 3 When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Place pork into a glass baking dish along with marinade.
  5. 5 Bake in the preheated oven, basting occasionally, until an instant-read thermometer inserted into the center of the tenderloin reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour.
  6. 6 Let rest for 10 minutes before slicing and serving.

By Melissa S

Balsamic Cream Sauce
Italian

Balsamic Cream Sauce

4.6

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

By Kevin Watral

Balsamic Ravioli
Dinner Italian

Balsamic Ravioli

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet.
  2. 2 Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, occasionally stirring, until ravioli float to the top and filling is hot, 3 to 5 minutes. Drain.
  3. 3 Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar; cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with walnuts and Parmesan cheese.

By vijms2

Sweet and Sour Cipollini Onions
Dinner Italian

Sweet and Sour Cipollini Onions

5.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add onions and simmer until tender, about 20 minutes. Drain and pat dry.
  2. 2 Melt butter in a large skillet over medium-high heat. Add onions and stir until well coated with butter. Season with salt. Cook and stir until onions are brown and caramelized, about 5 minutes. Pour in vinegar and sprinkle with sugar. Continue cooking and stirring until vinegar comes to a boil. Boil until vinegar thickens and glazes onions, about 5 minutes. Serve hot or cooled with vinegar syrup drizzled on top.

By TerryWilson

Fig and Ricotta Crostini
Appetizer Italian

Fig and Ricotta Crostini

4.5

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Place the baguette slices on an ungreased, foil-lined baking sheet.
  3. 3 Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven.
  4. 4 Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.

By Rachel Wolkofsky Pollack