Sunday and Monday
Closed (Appointments Only)
Tuesday - Saturday
Hours may vary. Please call ahead.
Happy National Grilling month! You know I love to cook this way all year round, but I think just about everyone (especially in Wisconsin!) loves getting outside and making dinner al fresco during the month of July. Our first recipe to celebrate outdoor cooking brings us something unexpected – dessert!
It’s not too often that I perfect a dish to satisfy Mrs. Tall Guy’s sweet tooth, so this recipe for grilled pound cake and balsamic strawberries might become one of my favorites! There is a secret ingredient to the strawberries that make this lovely warm weather treat even more lip-smacking. The recipe comes together very quickly and doesn’t heat up the kitchen. Ah, perfection for summer cooking.
I’d like to give a big shout out to La Coppa Gelato, a local favorite. Their lemon gelato is so tangy and fresh – the perfect addition to this dessert and any summer sweet treat.
This is the perfect Fourth of July party dessert and can easily be multiplied to accommodate your group. The recipe below serves four.
Enjoy the time with your family and honoring our country this holiday weekend!
Grilled Pound Cake and Balsamic Strawberries
- 1 premade pound cake (or use your own favorite recipe)
- 2 tbsp butter, melted
- 4 cups fresh strawberries, sliced
- 3 tbsp balsamic vinegar
- 1 tbsp sugar
- 1/4 tsp freshly ground black pepper
- 1 pint lemon sorbet or gelato
Thirty minutes to two hours before serving, combine the strawberries, balsamic vinegar, sugar and pepper in a bowl. Mixture can be refrigerated, but tastes best at room temperature.
Prepare grill by thoroughly scraping it down and heating to medium heat. Slice pound cake into 1″ pieces. Brush melted butter on one side of each piece of pound cake before putting on grill, directly over the flame. Brush other side with remaining butter and turn over after one minute. Cake will easily give when ready to flip over.
To serve, place a slice of cake on a plate. Top with a scoop of lemon gelato and a big spoonful of the strawberry mixture. Add a little of the syrup from the strawberries over the whole plate.