Ever been to one of those olive oil/vinegar bars? I know they are popping up all over the place – even the local mall. When I was in Door County, WI a few months ago, I finally visited one.
If you live in, say, the Chicago area, you should be quite familiar with Door County. It’s one of the 20-some destinations in Wisconsin that frazzled Chicagoans escape to on the weekends during the summer. And as such, yes, there is a bit of Chicago-Wisconsin animosity. I know – I used to live there. I readily used the term FIB* and yet…now I am one.
Anyhow, Door County is filled with little shops and restaurants. I am a bit nostalgic about the place – having gone there almost yearly since birth (in my pre-FIB days). As I said previously, on my most recent trip, I came across a little olive oil/vinegar bar called Fish Creek Oilerie. They had all kinds of oils and vinegars to sample. I came across their aged balsamic – did a shot and…swoon! This is some of the best balsamic vinegar I’ve ever had. Especially for the price. So I scarfed up a bottle.
Now what to do with it? Tons of things. I’ve been meaning to glaze some chicken with it. But for today, we’re going to throw it on some berries.
I wish I could give a recipe for this, but I really don’t have one. I eyeballed everything.
More or less, this is what I did:
Sliced some berries.
Poured a few tablespoons of balsamic into a bowl. Added a smidge of sugar. Tossed in the berries and stirred to coat.
Then I grabbed another bowl – threw in maybe half a cup of mascarpone cheese. Then maybe 1/4 teaspoon of vanilla. And maybe some sugar. Stirred it up.
Then I put the berries in a serving dish and served them with a dollop of mascarpone.
Good stuff! Enjoy!
Ms. Pantry Raid
*For your education: FIB.