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By Root 315 0

let the pan sit for at least 2 hours, stirring or shaking it every now and then. (If the berries are going to sit for much longer than that, refrigerate them, but allow them to return to room temperature before serving.)

4. Within half an hour of serving, sprinkle on the vinegar. (Begin with 3 tablespoons, then taste and add up to a tablespoon more. If the berries taste too tart, add a little more sugar.)

GET CREATIVE

You can make this with a combination of raspberries and blackberries, in addition to, or instead of, the strawberries.

Balsamic Strawberries are a perfect topping for a great vanilla gelato or ice cream.

Top each serving with a little lightly whipped cream (see Chapter 9: Desserts) or a dollop of crème fraîche.

Spoon over Buttermilk Banana Bread (Chapter 9: Desserts) or slices of good pound cake from a bakery, warmed for a few minutes in the oven or toaster oven.

Serve with small Italian cookies or chocolates.

chocolate–peanut butter crunchy things

Makes about 2½ dozen

This is the only recipe I know of that begins with melting peanut butter, and I can’t even remember where I got the idea. I’ve been making this, both with kids and by myself (that’s how much I love it), for years. After the PB is melted, you mix in some chocolate chips, which will become very soft and almost melt too. Then you add some crisp cereal and form little balls, which get chilled in the refrigerator. The PB and chocolate firm up, and the result is a batch of delectable treats somewhere between candy and cookie; lacking a culinary category, I call them Crunchy Things. (The school-age kids I’ve made this with call them “Doo-Dads.” You can call them whatever you like.) You can probably use any kind of peanut butter for this, but I have only made it with the very basic natural kind that is made from just peanuts. A trick to handling peanut butter without it sticking to everything is to lightly coat whatever you’re using to measure, move, and contain it (measuring cup, rubber spatula, spoons, plate) with vegetable oil spray.

This recipe is vegan.

1 cup smooth peanut butter

2/3 cup (4 ounces) semisweet chocolate chips

2 cups crisp cereal (such as Kashi Go-Lean Crunch)

1. Place the peanut butter in a small saucepan or a cast-iron skillet. Put it over medium heat, and stir with a wooden spoon while it softens. This will take only about 1 minute.

2. Remove the pan from the stove and put it on a trivet or a folded dish towel. Pour in the chocolate chips, and stir until they soften into the peanut butter. They don’t need to melt all the way; you just want them supple.

3. Pour in the cereal, and mix slowly until all the pieces of cereal are completely (or at least reasonably) coated.

4. Use two spoons to scoop up and form tablespoon-sized hunks of the batter, and put them on a plate. Refrigerate, uncovered, for about an hour, or until firm. You can eat them straight from the refrigerator, or transfer the solid Things to a heavy resealable plastic bag and freeze them. They are good frozen, or just plain cold.

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GET CREATIVE

Add 1/3 cup shredded coconut (sweetened or not, depending on your sweet tooth).

Add 1/3 cup chopped toasted almonds or walnuts.

Vary the cereal. Just avoid highly sweetened products, which will make this cloying.

You can use 2 cups crunchy chow mein noodles (the kind that come in a can) in place of the cereal.

Substitute butterscotch chips for some or all of the chocolate chips.

If you’re feeling crafty, make Peanut Butter Cups: Buy some fluted candy papers at a baking or cooking supply store. Spoon the batter into the papers and chill as directed.

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chocolate–chocolate chip mint cookies

Makes 3½ to 4 dozen cookies

The world’s best holiday cookie awaits you. And my definition of a holiday cookie is that when you bite into it, a holiday happens. I believe this is the only recipe I’ve ever written that uses peppermint extract, but these cookies are worth the price of several bottles. The cookies freeze beautifully when stored in a tin,