Our last SLCmixer was a prohibition style mixology class with Loren from Bar X. And although cocktails where the highlight and purpose of the evening I still pondered what foods to serve in this tiny speakeasy. As folks chatted and sipped I didn’t want them go hungry. With the donations of a few local food providers: Breadspong and Some Guys Special Sauce, our guests were served thick slices of artisan bread by Breadsong, still warm from the oven, and were also able to lather on their selection of either slice of toast or over a layer of creamy goat cheese on toast. Really their uses are limitless.. over salad, over grains, on oats, over cake…
Our evening was complete with cocktails, carbs, and no shortage of special sauces.
For more info on future SLCmixers including a gelato tasting happening this weekend, visit SLCmixers.com. Or if you’d like to read more about the mixer at Bar X go to TheSLCFoodie.com.
Roasted Balsamic Vanilla Strawberries
- 2 lbs strawberries, about 2 packages
- 1/4 cup sugar
- 3 tablespoons balsamic vinegar
- 1 teaspoon vanilla bean paste
- Toss Strawberries with sugar, balsamic, and vanilla bean paste. Line baking pan with parchment or silt pat and bake for 10-12 minutes at 400 degrees.
I can think of several ways that I would love to enjoy these strawberries – I love the addition of the vanilla!!
I’d never heard of roasted strawberries before, and now they seem to be popping up all over the place! I’ve got to give them a try, they sound amazing.
Try them out and let me know what you think, I love them!
What a splendid way to prepare sweet, juicy strawberries! An irresistible ode to early summer!
I saved this for later, and just made it this morning! Delish for breakfast with honeyed yoghurt, but even better is the granita I made with the rest of the batch. Thanks for the post and inspiring me to make some yummy treats!
So glad you enjoyed it Janelle. It’s so easy and yet so rich in flavor!
I’ve never seen vanilla bean paste. Is this unique to baking shops or would it be under another name?
I found it at Williams Sonoma but it’s basically an easier way of getting vanilla bean into a recipe. You can easily substitute it for scraping the vanilla bean seeds from a vanilla bean. Hope that helps!
Do you serve them warm, room temp, or cooled?
Any of the above would be great! Warm over ice cream or you can store them in the fridge and spread them on toast or over dessert!
Try adding a pinch of cayenne to give it a bit of bite
Love that tip!! Thanks Alice.
Can these be frozen and if so how long will they last
I think these are best fresh from the oven, even a little warm to serve over ice cream, cake etc.