Blueberries And Cointreau Food

BLUEBERRIES AND COINTREAU

Steps:

• Place 1/2 cup of blueberries in each of 4 stemmed glassed; pour 1 tablespoon Cointreau over each serving. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Top each serving of blueberries with a dollop of whipped cream.

BALSAMIC BLUEBERRIES AND PEACHES

Steps:

• Boil 3 tablespoons sugar with vinegar, and 1 cup blueberries in a 1- to 1 1/2-quart heavy saucepan, stirring, 1 minute. Remove from heat.
• Combine remaining 2 cups blueberries with peach slices in a large bowl. Toss with hot blueberry syrup and black pepper, then add sugar to taste. Let stand, tossing occasionally, 30 minutes.

BLUEBERRIEST MUFFINS

Steps:

• Preheat the oven to 375 degrees.
• Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.
• Combine or sift together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
• Whisk together the butter, eggs, milk, lemon zest, and lemon juice in a separate bowl until well combined.
• Place 1 cup of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture.
• Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended. Do not over mix. Fold in the remaining whole blueberries.
• Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter will come to the top of the paper liner or pan.
• Bake 25 to 30 minutes, until lightly golden brown and a toothpick inserted in the center of a muffin comes out clean.
• Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately

STRAWBERRIES IN COINTREAU

Steps:

• Place the strawberries and Cointreau in a medium bowl and stir until well combined. Cover and place in the fridge for 1-2 hours to macerate.
• Run a vegetable peeler to peel along the long edge of the block of chocolate to make chocolate curls. Set aside until serving.
• To serve, spoon the strawberry mixture into serving bowls. Top with cream and chocolate curls.

STRAWBERRIES WITH COINTREAU

Steps:

• Peel wide strips of zest without the pith from orange and cut into very thin strips. (Put aside rest of orange for another use.).
• In small saucepan, combine granulated sugar and water; bring to the boil over high heat.
• Add orange zest; reduce heat and simmer for 10 minutes.
• Remove from heat and let syrup cool; stir in liqueur.
• Put berries in bowl.
• Add syrup and orange zest; set aside for 2 hours.
• Whip cream and sweeten to taste with powdered sugar.
• Serve strawberries topped with whipped cream and garnished each serving with a whole strawberry.

BLUEBERRY - GRAND MARNIER JAM

Steps:

• Place blueberries in large pot.
• Add water and lemon juice.
• Mash slightly.
• Let stand 10 minutes.
• Add sugar and mix well.
• Place over high heat, being to full rolling boil and boil hard for 1 minute, stirring constantly.
• Remove from heat.
• Stir in pectin and liqueur.
• Stir and skim for 5 minutes.

BERRIES WITH COINTREAU

Steps:

• Hull and halve most of the strawberries, leaving some whole for decoration.
• Using a clear glass bowl for display add frozen berries and fresh strawberries and mix together, leaving the whole strawberries for later.
• Put Cointreau, arrowroot and honey into a small saucepan and heat until it starts to thicken, then add about 1/4 of the berries from the glass dish and puree or blend with a stick blender.
• Pour pureed berries over the mixed berries in the glass bowl and mix well, keeping the whole strawberries on top for decoration.
• Taste now before chilling and adjust flavours, by adding more Cointreau and sweetener if necessary - I usually just add icing sugar instead of more honey.
• Cover with cling wrap and chill then serve with ice-cream or whipped cream.