Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.
Today: Save your pricey fine balsamic vinegar for another day.
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Save your pricey fine balsamic vinegar for another day. Here is a grand and recession-proof sauce for strawberries and ice cream that wants only ordinary grocery store balsamic and a little honey.
Simmer two parts inexpensive balsamic vinegar with one part honey until the mixture is thickened and reduced by about half. Let cool. Taste a little sauce with a spoonful of vanilla ice cream and adjust the balance of sweet with tart to your liking (I like to keep it a little tart) by adding a bit of extra honey if necessary.
Serve a drizzle of sauce -- it doesn’t take much -- over strawberries and vanilla ice cream.
Alice's most recent book, Sinfully Easy Delicious Desserts, doles out delicious dessert recipes that don't take hours of prep (a lot of them don't even require turning on the oven) -- everything from lattice-free linzer to one-bowl French chocolate torte.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).