Strawberry Balsamic Champagne Sauce Recipes

STRAWBERRY BALSAMIC CHAMPAGNE SAUCE

Steps:

• Wipe your strawberries with a damp cloth. Hull and quarter them.
• Blend strawberries
• On medium high heat, add your strawberries, sugar, and apple juice to a medium sized pot.
• Stir well to dissolve sugar.
• Add champagne.
• Add balsamic vinegar.
• Squeeze juice of one whole lemon in pot.
• Pick out any seeds that fall in the pot.
• Add just a pinch of ground cloves and nutmeg.
• Bring mixture to a boil stirring occasionally.
• Turn down to slow simmer and reduce. Stir occasionally.
• When mixture is thick it's done.
• Serve warm over your favorite meat dish or breakfast treat.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. 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.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
• Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.

STRAWBERRY BALSAMIC JAM

Steps:

• Combine sugar and vinegar in a saucepan over medium heat; bring to a boil. Reduce heat to a simmer and cook uncovered until the sugar is dissolved.
• Add strawberries and thyme to the sugar mixture; bring to a boil. Reduce to a simmer and cook uncovered for 15 to 20 minutes.
• Remove thyme sprigs. Allow jam to cool and store in the fridge in an airtight container or transfer hot jam to sterilized jars and seal.

ALMOND CHICKEN & STRAWBERRY-BALSAMIC SAUCE

Steps:

• In a shallow dish, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and turn to coat. , In a large nonstick skillet, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened., Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce.

STRAWBERRY AND CHAMPAGNE DESSERT SAUCE

Steps:

• Mix together sugar, champagne and jelly in a saucepan.
• Stir over medium heat and cook until the sugar dissolves and the mixture begins to lightly boil.
• Mix water with corn starch in a separate bowl to form a paste.
• Stir into the saucepan.
• Cook on medium heat until slightly thickened.
• Mix in strawberries and cook until heated and slightly softened.
• Serve over ice cream, sorbet or shortcake with whipped cream.