Sending off Summer in Style

As the light fades on September and the leaves begin to show their first signs of color, we should all take a little time to pause, reflect, and bask in the summer’s many wonders while we still can. Although I suppose “many wonders,” is just my way of saying “many strawberries.” And then, in that case, “bask in” must just mean eat. I guess what I’m getting at is that time is running out to enjoy those gorgeous glowing red orbs of sweet juicy succulence and that this is our last chance to eat as many as we possibly can before they disappear from our collective gardens and farm stands only to be curiously replaced by rows of the bland Stepford Strawberries which the fall and winter meekly try to pass off as the real deal. And since we’re doing this all in the name of summer, and we’ve made clear our favorite way to temper the summer’s accompanying heat, might I suggest enjoying these precious remaining berries atop a bed of vanilla ice cream? And being the classy folks we are here at Firestone, the celebrants of joie de vivre and revelers in all of life’s finest, we’re naturally interested in transforming a combo as classically elegant as berries ‘n’ cream into something truly majestic. My preferred addition? A light drizzle of reduced balsamic. While spinach salad may be the venue where strawberries and vinegar were first introduced, a cool scoop of vanilla ice cream turns out to be an unexpectedly perfect setting for the budding romance between these two sweetly acidic delights. It’s a fitting send-off to the sunniest of seasons, and it couldn’t be much easier. Just simmer some balsamic vinegar for fifteen minutes or so and let it cool. Then, chop some berries, scoop some ‘scream, and assemble it all into a sophisticated sundae. If you’re thinking, “Wait. This is crazy. Balsamic vinegar? In a dessert? Now I’ve heard everything.” then perhaps some of the recipes below (presumably by actual chefs, with degrees and stuff) will convince you.

(If, however, you are an actual chef, totally unimpressed, thinking this is amateur hour, and that you could whip up a way classier dessert while, oh I don’t know, hiking the Inca Trail to Machu Picchu, well then, frankly, we’d like very much to take you up on that. Check out the contest here and show us what you (and your signature dishes) are made of. )

The Tradish
The Marinater
The Everything at Once

And come to think of it, it would be doing summer a disservice if we didn't accompany this fine dessert with a nice glass of wine. Might we suggest a Firestone?