By Dane Feldman
Photo by Dane Feldman.
Welcome to Sunday Brunch on Dish + Drink! Today, I am all about strawberries. Fruit is such an essential part of serving brunch and is a great and unexpected way to wow your guests. So, I present to you my mother’s recipe for strawberries two ways.
Depending on how many people you are serving, you’ll need 2-4 quarts of strawberries. Let’s assume 4 for the purposes of these recipes.
What you’ll need:
4 quarts strawberries
2 tbsp triple sec
2 tbsp red balsamic vinegar
2 large bowls
First, rinse and slice all of the strawberries and distribute them evenly into the bowls. In one bowl, pour 2 tablespoons of triple sec over the strawberries and sprinkle a little bit of confectioner’s sugar over the top. Stir with a large spoon and cover the bowl with saran wrap. Put it in the refrigerator and let it marinade for at least two hours. If you can, stir it periodically to be sure that the strawberries soak up the flavor.
Pour 2 tablespoons over the berries in the second bowl and mix. These strawberries only need to marinade for about an hour.
As for how to serve them? I prefer the triple sec strawberries by themselves, but they’re also delicious with whipped cream, over ice cream, or over pound cake. Feel free to add blueberries and blackberries to the mix, too.
The balsamic strawberries are best over an arugula salad with either goat or feta cheese, but can also be served the same way as the triple sec strawberries. Enjoy!