Danshi Syokudo, A Japanese lifestyle magazine recently asked me to design an “American” version of a traditional Japanese bento box for their July issue. A bento box is simply a lunch box that is typically served at room temperature. So naturally I selected recipes from The Gourmet Bachelor cookbook: Corn-Crusted Crab Avocado Mash, Wild Mushroom Cups and Korean Steak Wrap.
I also wanted to create one very special recipe as American as … well, Strawberry Short Cake.
The inspiration came from my childhood when my father would macerate fresh strawberries that he picked from the garden in sugar, balsamic vinegar and orange juice. Enjoy my Balsamic Strawberry Shortcake recipe.
Balsamic Strawberry Shortcake
12oz fresh strawberries, sliced
1T fresh mint, chopped
1/4c balsamic vinegar
1 juice from a whole orange
1t orange zest
1 pound cake
Add strawberries, sugar, mint, vinegar, juice and zest to a bowl and then mix. Cover. Refrigerate for 30 minutes. Cut pound cake into four, 1-inch-thick pieces. Spoon strawberry mixture on top of pound cake.
Pairing: Prosecco, Italy