Reason and logic would have us believe that in September we should gearing up and making fall jams, preserves, and chutneys with pumpkins, apples, onions, and cranberries. However, being based on the central coast we often have an extended growing season and we are inundated with massive amounts of strawberries and stone fruits in the fall that are generally associated with summer. Yes, it’s the middle of September and we’ve got strawberries coming out of our ears.
One of our new popular flavors this summer was Strawberry Balsamic Preserves. We combined gorgeous organic strawberries from Live Earth Farm with a reduced balsamic vinegar from Modena for a wonderful classic flavor combination in a jar. All of the flavors come through but one does not over power the other. As one customer at market said, “Absolute perfection.” And we couldn’t agree more!
Often times we get asked, “Besides toast and english muffins, what else would this be good with?” Our answer is always, “Many many things!!” Not only can it be used as an appetizer served with a nice chevre, but it’s also wonderful used as a glaze over pork chops, and for a decadent dessert try serving with a creamy cheesecake.
Pork Chops with Strawberries and Caramelized Onions
Here’s what you’ll need for two:
2 pork chops, grilled and lightly seasoned with salt and pepper
4 cipollini onions, caramelized
Warmed Serendipity Strawberry Balsamic Preserves or sliced strawberries cooked with a touch of sugar and balsamic vinegar
During plating, place caramelized onions on top of pork and drizzle with warmed preserves or cooked strawberries.
Cheesecake with Strawberry Balsamic Preserves
This is decadent and divine and something I enjoy on special occasions.
Warm Strawberry Balsamic Preserves (or heat sliced strawberries, a touch of sugar, and balsamic vinegar until strawberries are soft) and drizzle over a slice of cheesecake during plating.
Until next time.