"Wren sets another bushel of tomatoes under the table and sets to making a salad. On the outdoor worktable Wren has arranged small crocks filled with herbs; chives, basil and hyssop. Next to the crocks is a large shallow pan filled with lettuce leaves floating in cold water. From the pantry she procures some fresh ripe cream brie Luc has sent and carefully crushes a handful of herbs with a clove of garlic in a mortar. Taking the heady paste, she whisks it with some olive oil and strawberry infused balsamic vinegar. Last summer Wren had macerated large vats of balsamic with strawberries from the garden. After a day, she strained them out and set the vinegar in a dark corner of the pantry. This is her favorite vinegar. The strawberries bring out the fruity intensity of the balsamic.
Carefully drying the Red Speckled lettuce, Wren arranges it on an opalescent platter. Adding fresh figs and slices of brie to the dressed leaves completes the salad. She admires it for a moment the intense purple against the cool white platter.
Devlin comes striding out of the dining room with a tray of iced tea. He hands her a glass, kissing her cheek. “Another work of art!”" from Wishes Are Like ... the sequel to Wren Bay
After picking 20 pounds of strawberries, I have been making vinegar for the winter!!
Strawberry Infused Balsamic Vinegar
makes one bottle, plus one small jar
1 bottle of balsamic vinegar
frozen strawberries, see notes about amounts*
In a jar or bottle bigger than your bottle of vinegar, pour our vinegar inn it. Add enough strawberries, still frozen, to come halfway up the vinegar. Cover jar and set aside, out of the sun. Let the vinegar sit no more than 2 days. When it smells like strawberries, strain out the berries. Pour you vinegar back in the bottle. You will have extra, which can go in a smaller bottle. A gift for friend, maybe? Store in vinegar a cool, dark cupboard. It will keep for one year. The berries are good in salads. They will keep in refrigerator 2-3 days.
You can make a small batch or a large batch. Just eyeball it, and use about half the amount of vinegar for the strawberries. For example, one cup of vinegar, you would use ½ cup for frozen strawberries but it does not need to be exact.
It is important to use frozen fruit, because they give out more juice.