strawberry-balsamic shrub {beverage}

my childhood summers

had one constant

my grandparents

although maybe not the true reality
i remember

our

last day of school coincided

with their arrival

"the grandparents"

all 4 of them

(yes, both sets)

my grandma grace

oh how fitting that name was for this amazing woman

each and every summer night

wandered into the kitchen

pin curls in her hair

wearing a perfectly pressed house dress

served herself

a tablespoon of vinegar

with the flair

of pouring herself a night-cap

she passed a few years ago

well into her 90s

healthy as an ox

until the day she died

sturdy and strong

with

peaches and cream

wrinkle free

skin

she ate

fresh food

all of her life

it was all that she could afford

but 

i believe 

her nightly vinegar shooter

was her secret weapon

i.

really.

do.

i like vinegar

but

i take mine moderated

in a shrub

a shrub marries

sweetness of fruit and sugar

with the 

acidity and brightness of vinegar

in a way that makes

that little shot every night

very

palatable

a shrub is typically meant to be mixed with soda water

but

it is great in cocktails too

strawberry-balsamic shrub
(printable recipe)

2 cups ripe strawberries-cleaned, hulled & sliced

1 tsp fennel pollen (optional)

1 1/2 cups granulated sugar

10 black peppercorns-slightly crushed

1 cup balsamic vinegar

1/2 cup cider vinegar

place strawberries, sugar, fennel pollen (if using) and peppercorns into a glass crock or wide mouth jar.  allow to sit for about an hour, then macerate to break up the strawberries. cover and allow to sit 24 hours. (i let mine sit at room temperature, but if you are concerned, it is okay to put in the fridge).   after 24 hours macerate the mixture again, aiming to crush the strawberries.  you can move onto the next step, or allow to sit another 24 hours at this point.  add to the mixture the balsamic vinegar and the cider vinegar and stir well.  allow this to sit 7-9 days at room temperature, stirring daily.  the sugar should eventually "melt" into the liquid.  it is important that you tend to the mixture daily.  after 7-9 days.  strain the mixture using a fine mesh strainer (if you don't mind a few bits in it) or a strainer with cheesecloth (if you do) and bottle for use.  for longer shelf life, i recommend storing in the refrigerator.

Tuesday Night Supper Club--Balsamic Roast Chicken

do you know about donna hay?

i don't know her personally

but i am pretty sure i love her

she has the most rockin' magazine

a darling shoppe

and 

amazing cookbooks

she's better than martha

okay

i said it

and 

i mean it

she makes me want to be an aussie

as a matter of fact

i have this deep pining for australia

although i have never been there

and i am almost sure

that it is her fault

this recipe is one of hers

that i stole and added almost nothing to

to make it mine

we love it around here

and it freezes really well

so make a double batch

and have a quick meal at the ready

when you don't have enough time to cook

Balsamic Roast Chicken
(printable recipe)

4 pieces sliced eggplant (about 1/4" thick slices)

4 chicken breasts

1 large tin whole tomatoes

3 Tbs capers (drained but not rinsed)

1/4 cup balsamic vinegar

1 Tbs olive oil

3 whole cloves, garlic

3 Tbs brown sugar

6-8 whole basil leaves

salt and pepper

place the eggplant slices in the bottom of a lightly oiled casserole dish (use the 1Tbs).  place a well seasoned chicken breast on top.  If you are using bone-in chicken, you may do well to brown one side first in a skillet.  Squeeze the tomatoes over the whole thing, letting the juices get all over.  Place any leftover juices in the bowl with the brown sugar, balsamic vinegar, and olive oil. Toss in the garlic cloves and scatter the capers.  Bake in a 350 oven until the chicken is cooked through and the sauce is good and caramelly.  Remove from oven and top with basil leaves.
EAT UP!