Balsamic vinegar on strawberries? Absolutely. I’ve loved it in the past in baked strawberry pie, and I love it just as much on fresh summer berries.
Grilled angel food cake? Not so much. Or at least not the way we made it, which was plain, and probably sliced too thick.
I’ve wanted to try this for weeks, ever since I saw AP food writer J.M. Hirsch’s recipe, which calls for using a store-bought cake, a couple of weeks ago. But I wasn’t crazy about doctoring up the cake with a bunch of butter and sugar. Looking around online, I found a bunch of recipes that called for grilling the cake plain — and it was one of those that reminded me how much zing balsamic vinegar gives strawberries.
This experiment makes me appreciate angel food cake as it is, simple and light, without all that extra fuss of grilling.
As for the strawberries, I love them plain and simple, too. But drizzling a tablespoon or two of balsamic vinegar with half that amount of sugar isn’t much effort and is a nice change of pace.