Finally finding the time to send photos and a recipe for your blog!
So here goes…
One of the many things I love about TW [Taipei, Taiwan] is the fresh produce and outdoor markets. My Saturday morning routine usually consists of exercise, kid’s swimming lessons, followed by a trip to the grocery store and produce market on bike. We don’t have a car here and for the most part am happy not to have one. The rules of road are very different here. But on a bike I’m at the grocery store in 10 minutes, and I just love maneuvering my bike thru the maze of people without having to stop!
I’ve attached a bunch of pictures from a typical Sat am journey…the weather was beautiful that day, a clear, sunny day with low humidity and perfect temps is a rarity here…
Navigating thru the market, and yes I am on my bike, riding and taking the picture at the same time...
The recipe is courtesy of Epicurious.com
1/3 cup balsamic vinegar
2 teaspoons plus 4 tablespoons sugar
1/2 teaspoon fresh lemon juice
1/2 cup chilled mascarpone cheese
1/2 cup chilled whipping cream
1/2 teaspoon vanilla extract
3 1-pint baskets (about 24 ounces) strawberries, hulled, halved
Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
Divide berries and syrup among 6 goblets. Top with mascarpone mixture.
We should try this recipe when we’re back in the US in June with some local strawberries…