Boozy Macerated Strawberries Food

BOOZY MACERATED STRAWBERRIES

Steps:

• Hull and slice the strawberries and add them to a large bowl.
• Add in the orange juice, fruited liqueur, sugar, and orange zest. Stir and allow to sit at room temperature, covered, for about 3 hours.
• Serve with French vanilla ice cream, over waffles, with sweetened whipped Ricotta, with a drizzle of salted or smoked honey, or in a bowl with homemade whipped cream.

BOOZY BERRIES AND CREAM

Steps:

• For the cream: In a saucepan, bring some water to a boil, then reduce the heat to a simmer. Have a mixing bowl ready that will fit over the top of the pan but not sink all the way in.
• Put the egg yolks in the mixing bowl off heat. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl over the saucepan with the simmering water. Scrape the seeds from the vanilla bean and add to the egg mixture. Slowly add the rum and whisk to combine. Cook over the simmering water until thick, using a rubber spatula to scrape the bowl, about 5 minutes. Cover with plastic wrap and refrigerate until cool.
• For the orange liqueur raspberries: Add the raspberries, confectioners' sugar, orange liqueur and orange zest to a bowl and mix together. Let macerate for 1 hour.
• To assemble: Pile the fruit into 6 individual martini glasses and top with the cream. Crush a cookie over each one and garnish with mint.

MACERATED STRAWBERRIES

Steps:

• In a bowl combine all ingredients. Let stand in refrigerator for 2 hours.

LIMONCELLO MACERATED STRAWBERRIES WITH MASCARPONE AND PISTACHIOS

Steps:

• Combine the strawberries, sugar and limoncello in a medium bowl and let macerate for 30 minutes, stirring occasionally.
• Combine the mascarpone, vanilla bean seeds and heavy cream in a large bowl and whisk until light and fluffy.
• Divide the cream among 4 bowls or goblets, top with some of the berries and the juices and sprinkle with pistachios. Garnish with mint sprigs and serve.

MACERATED STRAWBERRIES

Steps:

• Toss the strawberries in the simple syrup and let them sit at room temperature for 30 minutes.

MACERATED STRAWBERRIES

Steps:

• Wash, then hull strawberries. Don't use strawberries that are "bad" -- overripe, underripe, moldy, squashed, resemble Richard Nixon -- if there's a white crown on a strawberry, don't use it.
• Set aside 6-8 strawberries, and roughly chop the rest of them. Irregular shapes are good.
• Take the 6-8 strawberries that were set aside, chop 'em too, then mash them with a fork so you've got a rough strawberry puree.
• Mix the chopped strawberries and the mashed strawberries in a bowl, trying to coat the whole pieces as much as possible.
• Add the honey, then the Grand Marnier, to the bowl. Stir gently until it's all coated.
• Refrigerate at least two hours, then serve over whatever pleases you.
• Note: If you don't want to use liqueur, you can substitute lemon juice and a teaspoon or two of lemon zest.

ZESTY STRAWBERRIES WITH COINTREAU

Steps:

• Tip the strawberries into a large bowl. Splash over the Cointreau, add the orange zest and sift in the icing sugar, then give everything a really good mix. Cover, then leave for 1 hr or more for the juices to become syrupy and the strawberries to soak up some of the alcohol.
• To serve, scatter the mint leaves over the strawberries and give them one more good stir, then spoon into individual glass dishes.