Three years ago, in the summer of 2008, I spent two weeks traveling around Morocco with a friend. We had both been studying Arabic and thought this would be a good chance to practice; of course, once we arrived, we quickly realized that Moroccan Arabic is so different from Modern Standard Arabic that we were better off falling back on our knowledge of French! Luckily, my friend was practically fluent and I had five years of middle school and high school French classes under my belt – not that it did me all that much good, as this trip was probably the only time I’ve had people ask me why I’m so quiet and shy.
Strawberry Vinegar Reduction
This is a jewel of a syrup, a deep ruby red reduction with the rich thick consistency of honey. Take a taste and the intense strawberry flavor plays on your tongue, the sweetness balanced by the complex tartness of red wine vinegar. This syrup is incredibly versatile, allowing for a little bit of customization at each step along the way. You can make it with different berries or fruits (or combinations of fruits even), you can add in fresh herbs, you can reduce the syrup only slightly (a thinner consistency works best for mixing in drinks or vinaigrettes) or cook it down until it’s the consistency of honey, and once you’ve made it, there are an endless amount of possibilities for using it!