Brunch -- that magical meal that combines breakfast and lunch -- is one of the best excuses to sit around and lazily enjoy a weekend morning. This week, we'll share new recipes for your next brunch gathering. This one comes from the "The Complete America's Test Kitchen TV Show Cookbook."
3/4 cup inexpensive balsamic vinegar
1/4 cup dry red wine
Never miss a local story.
1/4 cup sugar
Pinch table salt
1 tablespoon grated zest, plus 1 tablespoon juice from 1 lemon
1/4 teaspoon vanilla extract
3 whole cloves
1 quart strawberries, hulled and halved lengthwise (about 4 cups)
9 oz. large seedless red or black grapes, each grape halved pole to pole (about 2 cups)
Simmer the vinegar, wine, sugar and salt in a small saucepan over high heat or until syrupy and reduced to 1/4 cup, about 15 minutes. Off the heat, stir in the lemon zest and juice, vanilla and cloves. Steep for one minute to blend the flavors, and strain.
Combine the strawberries and grapes in a medium bowl. Pour the warm dressing over the fruit and toss to coat. Serve at room temperature or cover with plastic wrap, refrigerate for up to four hours, and serve chilled.