The kitchen table has always been a good place for families to connect and hear from each other. As your littles ones get older, you may have to do more cajoling to get them to sit down and open up with you. Building and maintaining trust may seem like a “unicorn” to your kids, but opening the lines of communication is a sure way of staying in the loop. And remember, it’s a two way street.
See what summer memories come up for you while you and your family are preparing this recipe for a twist on Strawberries and Cream. Berry picking with your parents, strawberry pie eating contests at the state fair, a deep fried strawberry mishap. Not only will you be sharing your memories, you’ll also be making new ones.
Balsamic Strawberries and Honey-Ricotta Cream
For Ricotta Cream:
1 cup ricotta cheese, room temperature
2 teaspoons lemon zest
2 tablespoons honey
½ teaspoon vanilla extract
For Berry Sauce:
1 cup fresh strawberries, hulled
¼ cup cranberry juice
For Balsamic Strawberries :
3 tablespoons balsamic vinegar
2 tablespoons sugar
1 16oz. container of fresh strawberries, hulled, quartered
2 tablespoons fresh basil leaves, chiffonade (cut into thin ribbons)
For the Ricotta Cream:
In a medium bowl, mix the ricotta, zest, honey, and vanilla. Mix until well blended and smooth. Cover and chill for at least 2 hours.
For the Berry Sauce:
In a blender, puree the berries and juice until smooth. Divide the sauce between 4 parfait bowls. Chill for 10 minutes.
For the Balsamic Strawberries:
In a small sauce pot, bring the balsamic vinegar and sugar to a boil and then allow to simmer for 2 minutes. Stir occasionally. Allow this to cool completely. Toss with the quartered strawberries and basil.
When you are ready to assemble, divide the balsamic berries between the 4 bowls that you placed the berry sauce in. Top off with the honey-ricotta cream and serve.