BROWN SUGAR STRAWBERRIES
We were served this very simple and delicious dessert at a friend's house yesterday. Both the adults and the kids had a great time dipping and devouring!
Provided by Mirj2338
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Rinse and dry strawberries but do not hull.
- Place strawberries in serving bowl.
- Place yogurt and brown sugar in 2 separate bowls.
- To eat, dip strawberries into yogurt and then into brown sugar.
STRAWBERRIES WITH BROWN SUGAR & BALSAMIC VINEGAR
A small spin on a classic Italian dessert. This excellent summer dessert takes no time at all to prepare and is always a cool and refreshing pleaser. Be sure to use a good balsamic vinegar - remember your recipes are only as good as your ingredients!
Provided by - Carla -
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the strawberries, brown sugar, balsamic vinegar and black pepper in a bowl; cover and marinate in the refrigerator 30 minutes.
- Spoon equal amounts into 4 dessert dishes (I like to use "open" champagne glasses for a simple & elegant presentation) and top with 2 tablespoons lemon yogurt.
- Garnish with fresh mint leaves and a bit of freshly ground black pepper - YUM!
Nutrition Facts : Calories 51.2, Fat 0.2, Sodium 3.1, Carbohydrate 12.7, Fiber 1.5, Sugar 10.5, Protein 0.5
ANGEL FOOD CAKE WITH BROWN SUGAR CRUMBS AND STRAWBERRIES
Provided by Tyler Florence
Categories dessert
Time 2h30m
Yield 6 mini cakes
Number Of Ingredients 22
Steps:
- For the angel food cake: Preheat the oven to 350 degrees F. Grease and flour 6 mini Bundt pans.
- Sift the confectioners' sugar, cake flour and salt onto a sheet of parchment paper. Sift again.
- Beat the egg whites in a large bowl with an electric mixer on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 5 minutes. Gradually beat in the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high and continue beating until stiff, shiny peaks form, 12 to 15 minutes. Add the vanilla and beat a few seconds to combine.
- Sprinkle one-quarter of the flour mixture over the egg white mixture and gently fold with a rubber spatula. Fold in the remaining flour mixture in 3 additions. Transfer the batter to the prepared Bundt pans.
- Bake until the cakes feel springy and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Invert the pans onto a funnel or the neck of a bottle and let cool completely. Loosen the edges of the cakes with a small knife, tap the sides of the pans against the counter, and unmold.
- For the strawberry sauce: Add the strawberries, sugar and lemon juice to a small saucepan over medium heat. Cook, stirring, until the strawberries have broken down and the mixture is soupy, about 15 minutes. Transfer to a blender and pulse until smooth. Strain back into the pot. Bring to a boil and stir in the cornstarch, making sure to avoid lumps. Remove from the heat and stir in the butter. Allow to cool, then transfer to a squeeze bottle.
- For the brown sugar-creme fraiche whipped cream: Whip the cream until firm peaks form using a whisk or electric mixer. Fold in the creme fraiche and brown sugar.
- For the crumbs: Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment.
- Combine the flour, granulated sugar, light brown sugar, baking powder and salt in a medium bowl. Add the oil and vanilla. Using your hands, mix until no dry spots remain and large clumps form when mixture is pressed together. Break up the mixture into clusters (some small, some large) and spread onto the prepared baking sheet.
- Bake, stirring occasionally, until the crumble is light golden brown and crunchy, 10 to 12 minutes. (It will get crunchier as it cools.) Let cool completely.
- Place the cakes on serving plates. Top with strawberry sauce, whipped cream and crumbs.
BROWN SUGAR CUSTARD WITH STRAWBERRY COMPOTE, WHIPPED CREME FRAICHE AND ALMOND HONEYCOMB
Steps:
- For the custard: Preheat the oven to 325 degrees F.
- Combine the cream and vanilla seeds in a small saucepan and cook until it reaches 180 degrees F or tiny bubbles form on the side of the pot.
- Combine the egg yolks, brown sugar and salt in a large bowl and whisk until light and smooth in color. Slowly add the hot cream mixture to the egg mixture, whisking constantly to prevent the yolks from overcooking.
- Transfer the custard to a large measuring cup or pitcher, then divide it among four 8-ounce mason jars, filling about two-thirds of the way full. Place them in a deep baking dish. Fill the baking dish with hot water, coming about halfway up the sides of the jars. Cover the jars with aluminum foil and transfer to the oven; bake until the custard jiggles like gelatin when the jars are tapped, 25 to 30 minutes. Remove from the oven, uncover and transfer to the refrigerator to chill until set, about 1 hour and up to overnight. Alternatively, place in the freezer for 25 to 30 minutes.
- For the compote: Prepare an ice bath and set aside.
- Combine the strawberries, granulated sugar, cloves, salt and 1 teaspoon vanilla in a medium saucepan and cook over medium-low heat until the strawberries are soft, the liquid is syrupy and the bubbles are thick and slow, about 20 minutes. Cool down completely over the ice bath. (The compote will thicken as it cools.) Finish with the lemon juice.
- For the honeycomb candy: Line a baking dish with parchment paper.
- Spread the almonds in an even layer on a second baking sheet and toast in the oven until lightly golden and fragrant, 8 to 10 minutes. Remove from the oven and set aside.
- Combine the granulated sugar, corn syrup, honey, salt and 1/4 cup water in a medium saucepot. Whisk the solution together gently and wipe the sides of the pot down with water so it does not have any sugar crystals stuck to it. Heat the solution over medium heat until it reaches 300 degrees F on a candy thermometer, 10 to 12 minutes. Fold in the almonds and whisk in the baking soda. Immediately pour the mixture out into the lined baking dish, using a rubber spatula to smooth into an even layer. Let cool completely, about 45 minutes.
- Cut the honeycomb into sticks or break into shards.
- In a medium bowl, whisk to combine the creme fraiche with the remaining 1/4 teaspoon vanilla extract until stiff peaks form.
- Place a large spoonful of the strawberry compote on top of each custard and top with a dollop of the whipped creme fraiche. Stick a shard or stick of the honeycomb into each and garnish with the fresh mint.
STRAWBERRIES AND BROWN BUTTER
Steps:
- Preheat oven to 300 to 315 degrees F.
- In a medium saucepan, cook butter over high heat until browned. Reduce temperature to cool slightly then add sugar, walnut puree and salt. Increase heat again so that the mixture comes to a boil. Place chocolate in a large stainless steel bowl. Pour boiling mixture over chocolate. Whisk the new mixture until smooth and emulsified. Whisk in eggs and egg yolks. Pour mixture into individual (2 1/2 inch) ramekins. Place the ramekins in a large pan filled with enough water to come up to a third of the side of ramekins. Bake for approximately 30 minutes until the custard is set. Let cool to room temperature, cover and reserve in refrigerator.
- To plate:
- After custard is cooled, remove from ramekin. On an oblong plate place the custard on the left side of the plate and the strawberry sphere on the right hand side of the plate. At Moto, Chef Cantu added bright green shiso foam to the custard and some strawberry pastry cream under the sphere, so you can feel free to dress your plate to your taste.
- Puree strawberries in a blender. Strain strawberries through a fine mesh sieve and season with remaining ingredients.
- Using the syringe, fill balloons with 60 cc of strawberry puree. Then inflate the balloons with nitrogen gas to the size of one's fist. Securely tie the balloon. Pour liquid nitrogen into a Styrofoam container, enough to roll the balloons in. Roll each balloon in a circular motion on all sides until completely frozen (1 to 2 minutes). Then hang the frozen balloons freely on a hanger or warm in your hands until the balloon is able to pull away from the ice. Using scissors cut a small incision on one side of the balloon and peel it away from the sphere. Discard the balloon. Refreeze the resulting sphere in liquid nitrogen using the same rolling technique. Wrap in the plastic and store in the freezer until ready to serve.
BROWN SUGAR STRAWBERRY SHORTCAKES
Provided by Virginia Willis
Categories dessert
Time 40m
Yield 8 to 10 shortcakes
Number Of Ingredients 11
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking sheet or parchment paper.
- In the bowl of a heavy-duty mixer fitted with a paddle attachment, combine the flour, granulated sugar, baking powder and salt on low speed. Add the butter and mix on low until the mixture resembles coarse meal, about 2 minutes. Add the cream and milk and increase the speed to medium; mix until the dough comes together. Remove the dough to a lightly floured surface, lightly knead a few times and shape into a rectangle about 3/4 inch thick.
- Cut out dough circles using a 3-inch round cutter. Place the circles on the prepared baking sheet. Brush the tops lightly with cream and sprinkle with the turbinado sugar. Bake until the shortcakes are golden brown, about 20 minutes. Transfer to a rack to cool.
- For the strawberries: Meanwhile, place the strawberries in a bowl. Add the granulated sugar and toss together.
- To serve, halve the shortcakes horizontally with a serrated knife. Place the bottom halves on individual serving plates, top each with a dollop of whipped cream and then some berries. Cover with the tops of the shortcakes and serve.
- The shortcakes can be stored in an airtight container for up to 2 days.
BROWN SUGAR STRAWBERRIES
Here's a quick dessert that adds a touch of springtime to any time of the year.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- Rinse and dry strawberries, but do not hull.
- Place strawberries in serving bowl. Place yogurt and brown sugar in 2 separate bowls. To eat, dip strawberries into yogurt, then into brown sugar.
Nutrition Facts : Calories 50, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg
STRAWBERRY SHORTCAKES WITH BROWN SUGAR BISCUITS AND WHITE CHOCOLATE CREAM
Provided by Deborah Snyder
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For white chocolate cream:
- Place white chocolate in medium bowl. Place 1 tablespoon water in very small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes. Bring 1/2 cup cream and 3 tablespoons sugar to simmer in small saucepan, stirring until sugar dissolves. Remove from heat; add gelatin and stir until dissolved. Pour gelatin mixture over white chocolate, whisking until melted and smooth. Cool to room temperature.
- Beat remaining 2 cups cream in large bowl until peaks form. Fold 1/2 cup cream into white chocolate mixture to lighten. Fold chocolate mixture into remaining cream in bowl. Refrigerate until cold, at least 1 hour and up to 3 hours.
- For biscuits:
- Combine flour, brown sugar, baking powder, and salt in large bowl; whisk to blend. Add butter. Using fingertips, rub in until coarse meal forms. Gradually add 1 cup cream, tossing until moist clumps form. Gather dough into ball; shape into 8 1/2-inch round on parchment or foil. Chill 15 minutes.
- Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Cut dough into eight 3-inch rounds, gathering scraps and reshaping as needed. Place rounds on prepared sheet, spacing 2 inches apart. Brush tops with cream and sprinkle with raw sugar. Bake until tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven 5 minutes before using.)
- For strawberries:
- Combine strawberries, 1/4 cup sugar, lemon juice, lemon peel, and mint or lavender in medium bowl; toss to blend. Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours.
- Cut biscuits in half horizontally. Place 1 bottom on each of 8 plates and mound strawberries with syrup on each, dividing equally. Cover with white chocolate cream and biscuit tops.
- *Also called turbinado or demerara sugar; available at most supermarkets and natural foods stores.
- **Also called culinary lavender buds; available at many health foods stores and from surfasonline.com.
STRAWBERRIES WITH SOUR CREAM AND BROWN SUGAR
I didn't believe this would be good either until I tried it. It's good for calorie counters who don't want to sacrifice flavor. The sour creams blends well with the sugar, making the whole thing taste like strawberries with whipped cream.
Provided by Milla
Categories Breakfast
Time 1m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Dipped your clean strawberry into the sour cream (coat it well) and then into the brown sugar.
- Enjoy!
SUGAR STRAWBERRIES
Make and share this Sugar Strawberries recipe from Food.com.
Provided by maggie wendel
Categories Dessert
Time 1h
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Cut strawberries in half and place in a bowl.
- Pour the sugar on top of the strawberries.
- Refrigerate for about one hour or until juicy.
FRENCH STRAWBERRY CREPES
Yummy and sweet French-style strawberry breakfast crepes! You can change around the types of fruits to fit your tastes and even add chocolate chips, nuts, or chocolate shavings if you'd like.
Provided by catercow
Categories Breakfast
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- For the filling: toss the strawberries and brown sugar in a bowl and set aside.
- For the crepes:In a medium bowl whisk flour, egg, oil, vanilla, baking powder, cinnamon, and skim milk.
- Heat frying pan over medium heat and spray with cooking spray. Pour 1/3 a cup of the batter in the pan and make sure it evenly covers the bottom.
- Cook each side for 30-45 seconds on each side (should not be completely browned) And remove to a plate.
- When all crepes are fully cooked, spread one or two spoonfuls of cool whip into the middle, cover with a spoonful of the berry mixture. Then wrap one side of the crepe over the mix and the other side over the first. Cover with cool whip and more berry mix. Repeat and enjoy!
Nutrition Facts : Calories 143.5, Fat 3.4, SaturatedFat 0.7, Cholesterol 53.8, Sodium 92.4, Carbohydrate 22.9, Fiber 1.7, Sugar 6.3, Protein 5.4
More about "brown sugar strawberries food"
GLUTENFREEDA INSTANT OATMEAL-STRAWBERRIES AND BROWN SUGAR ...
From amazon.ca
Reviews 3
STRAWBERRY TART WITH BROWN SUGAR CRUST | FOODTALK
From foodtalkdaily.com
VEGAN BROWN SUGAR STRAWBERRY SHORTCAKE - THANK YOU BERRY MUCH
From tyberrymuch.com
STRAWBERRIES WITH BROWN SUGAR - BIGOVEN.COM
From bigoven.com
ANGEL FOOD CAKE AND MACERATED STRAWBERRIES WITH VANILLA ...
From mythankfultable.com
BROWN SUGAR STRAWBERRIES AND CREAM TARTLETS
From foodiewithfamily.com
STRAWBERRIES WITH CRèME FRAîCHE AND BROWN SUGAR - SAVVYMOM
From savvymom.ca
BIG BUTTERMILK STRAWBERRY RHUBARB MUFFINS - FAMILYSTYLE FOOD
From familystylefood.com
BROWN SUGAR STRAWBERRIES RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
STRAWBERRY MILK - FOOD FUSION
From foodfusion.com
HOMEMADE STRAWBERRY JAM WITHOUT PECTIN - HAPPY FOODS TUBE
From happyfoodstube.com
BALSAMIC & BROWN SUGAR STRAWBERRIES - WORDPRESS.COM
From blueyedsoulfood.wordpress.com
EASY STRAWBERRY CRUMBLE - BROWN SUGAR FOOD BLOG
From bsugarmama.com
STRAWBERRIES WITH SOUR CREAM & BROWN SUGAR RECIPE - EATINGWELL
From eatingwell.com
BROWN SUGAR SALMON WITH STRAWBERRIES FOOD
From wikifoodhub.com
ANGEL FOOD CAKE WITH BROWN SUGAR CRUMBS AND STRAWBERRIES ...
From cookingchanneltv.com
STRAWBERRY COBBLER WITH BOURBON & BROWN SUGAR SOUR CREAM ...
From cbc.ca
ANGEL FOOD CAKE RECIPE WITH STRAWBERRY TOPPING - BROWN ...
From bsugarmama.com
BROWN SUGAR STRAWBERRY TART RECIPE ... - SUNSET MAGAZINE
From sunset.com
BROWN SUGAR FOOD BLOG BY NICOLE WASHINGTON
From bsugarmama.com
STRAWBERRY BROWNIES - SUGAR SPUN RUN
From sugarspunrun.com
OAT BROWN SUGAR STRAWBERRY SHORTCAKE | FINDING TIME FOR ...
From findingtimeforcooking.com
STRAWBERRIES WITH SOUR CREAM AND BROWN SUGAR
From yourhomebasedmom.com
BROWN SUGAR BALSAMIC STRAWBERRY SAUCE RECIPE
From countryliving.com
BROWN SUGAR AND STRAWBERRY RECIPES (801) - SUPERCOOK
From supercook.com
STRAWBERRIES, SOUR CREAM & SUGAR - SOMETHING NEW FOR DINNER
From somethingnewfordinner.com
STRAWBERRIES WITH BROWN SUGAR & SOUR CREAM
From lemonsandroses.com
BROWN SUGAR STRAWBERRY FOOL - KEY LIME LEXI
From keylimelexi.com
BALSAMIC STRAWBERRY AND BROWN SUGAR COULIS - JERSEY GIRL COOKS
From jerseygirlcooks.com
GONG CHA BROWN SUGAR AND STRAWBERRY MILK FOAM SERIES REVIEW
From avenueone.sg
BROWN SUGAR SALMON WITH ASPARAGUS STRAWBERRY TOPPING
From thekitchenpaper.com
ANGEL FOOD CAKE WITH BROWN SUGAR CRUMBS AND STRAWBERRIES ...
From kitcheninfinity.com
BROWN SUGAR-STRAWBERRY SHORTCAKES - FOOD NETWORK
From foodnetwork.com
PAVLOVA WITH BROWN SUGAR LABNEH AND STRAWBERRIES - BY HEIN ...
From heinstirred.com
BROWN SUGAR STRAWBERRY RICE-RECIPE WEBSITE
From delicacysfood.com
STRAWBERRY SHORTCAKE RECIPE - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love