Raffys Strawberries In Vinegar Recipes

Steps:

• For the strawberries: Toss together the strawberries, granulated sugar and vinegar in a small bowl. Allow the mixture to stand for 15 minutes. Strain before using.
• For the omelet: Whisk together the eggs, granulated sugar, cream and salt until smooth in a medium bowl. Stir in the mint. Heat the butter and oil over medium-high heat in a 10-inch nonstick skillet. Add the egg mixture and cook until almost set, about 4 minutes. Spoon the strawberry mixture down the center of the omelet. Fold the edges of the omelet over the strawberries. Cook until the egg mixture has set, 3 to 4 minutes.
• For the whipped cream: Beat the cream, powdered sugar and vanilla in a large mixing bowl until the cream holds stiff peaks.
• Cut the omelet into slices and serve with whipped cream.

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.

Steps:

• Combine the strawberries with all of the ingredients but the whipped cream. Marinate at room temperature for 1 to 2 hours. Serve in wine glasses topped with whipped cream.

Steps:

• Toss strawberries and other berries, if using, with the 1/4 cup sugar, and let sit for 10 minutes or longer. Do not refrigerate.
• Sprinkle with the vinegar; toss gently, then taste and add more sugar or vinegar if necessary. Sprinkle with the pepper, toss again, and serve, garnished with the mint, if you like. Spoon into a glass or bowl, and serve next to cookies or a piece of cake.