STRAWBERRY SALAD WITH CANDIED ALMONDS
A favorite summer salad.
Provided by Ellen Folkman and Family Around the Table
Categories Salads and Soups
Time 25m
Number Of Ingredients 15
Steps:
- For the almonds: In a small skillet, cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Sprinkle almonds onto a sheet of waxed paper; let cool. Break almonds apart and set aside.
- In a large salad bowl, toss the salad ingredients together until combined.
- For the dressing: In a small container with a tight lid, combine the ingredients and shake to combine.
- Pour the dressing over the salad and toss to combine. Divide among 2 plates and sprinkle candied almonds over salads.
CANDIED ALMONDS
Steps:
- Spread out the almonds in an even layer on a foil-lined baking sheet. Set aside.
- In a saucepan over medium-high heat, melt together the butter, maple syrup, brown sugar, allspice and salt. Bring to a boil and cook, still boiling, for 1 minute, or until the mixture reaches 190 degrees F on a candy thermometer. Pour over the almonds and let cool completely while the sugar mixture sets. Serve immediately.
CANDIED STRAWBERRIES
Give roses a rest: Sweet and glossy, these candy-dipped strawberries don't need water (but they won't last as long).
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 12 strawberries
Number Of Ingredients 3
Steps:
- Add the sugar, corn syrup and 1/4 cup water to a small heavy-bottom saucepan. Bring to a boil over high heat, stirring once to make sure the sugar dissolves. Attach a candy thermometer or use and instant read thermometer and bring to 300 to 310 degrees F. Remove the pot from the heat and let sit for 1 minute.
- Stir the sugar mixture to even out the temperature from top to bottom. Dip the strawberries, using the stem as a handle and swirling to coat. Remove and allow excess syrup to drip off, shaking as needed. Place on a parchment-lined baking sheet and allow to cool and harden, about 10 minutes.
- Trim the ends of 12 extra-long lollipop sticks to the desired length to fit your vase. Carefully skewer each strawberry through the stem end and arrange into a bouquet in the vase. Serve within 2 hours (see Cook's Note).
STRAWBERRY MUFFINS WITH CANDIED ALMONDS
Classic strawberry muffins get a few modern twists in this cheery take. First, egg yolks replace whole eggs, resulting in a richer, more flavorful crumb. The muffins get a double dose of strawberries: diced fresh berries in the batter and an optional dusting of freeze-dried strawberries on top. Finally, a reserved egg white is tossed with sugar and sliced almonds to make a crunchy topping for the muffins. As always, for the best flavor, pick the ripest, brightest strawberries of the bunch.
Provided by Jerrelle Guy
Categories breakfast, brunch, breads, cakes, quick breads
Time 1h
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees. Line a standard muffin tin with 12 paper liners.
- In a cup, stir together the milk, lemon zest and juice; set aside to curdle.
- In a medium bowl, sift the flour, baking powder and salt. Whisk to evenly distribute; set aside.
- In a small bowl, whisk 1 egg white (save the other for another use) with 1 tablespoon granulated sugar until slightly frothy. Fold in the almonds; set aside.
- In a large bowl, whisk the 1 1/2 cups granulated sugar and butter until combined. Add egg yolks and continue whisking vigorously until the batter is slightly aerated, 1 to 2 minutes. Using a rubber spatula, alternate adding 1/3 of the flour mixture and 1/3 of the milk mixture, folding gently, until you've added three batches of each beginning with the flour and ending with the milk. The batter will be thick. Gently fold in the fresh berries.
- Divide the batter among the liners in the muffin tin. (The liners will be very full, but the muffins will not rise much while baking.)
- Pinch the almond mixture between your fingers and let the excess egg whites drain away before dividing evenly all over the tops of the muffins. Bake for 12 minutes, then lower the temperature to 325 degrees and continue baking until a toothpick inserted into the muffins comes out clean, 20 to 22 minutes, rotating the pan halfway through. Let cool for 5 minutes, then gently remove the muffins from the pan to cool completely before serving.
- In a mortar and pestle, food processor or resealable bag, combine the freeze-dried strawberries and confectioners' sugar, if using, and crush until fine. Dust generously over the cooled muffins using a fine-mesh strainer.
CHOCOLATE COVERED ALMONDS
Steps:
- Place the granulated sugar and water in a large copper pot or 4-quart heavy-bottomed saucepan over medium-high heat and bring the mixture to a boil. Add the almonds and stir to coat them evenly in the sugar syrup. Your goal is to cook the almonds until the sugar crystallizes and caramelizes.
- When water is added to the sugar, the sugar crystals are dissolved. As it boils, the syrup becomes thicker as the water evaporates and big soap-like bubbles begin to form. Soon, all the moisture evaporates and the mixture becomes sandy. The sandiness is the sugar recrystallizing. It only takes the reformation of one sugar crystal to recrystallize the others. Keep stirring! Next, you see the sugar closest to the heat change from sandy to a clear liquid. The melted sugar clings to the almonds. When the sugar changes from clear to golden brown, the nuts are caramelized. Once this happens, pay close attention; the time it takes to pass from caramelized to burned is only a matter of seconds, especially when making smaller batches. You know the nuts are finished when most of the sandy sugar is gone.
- The first few times you make these, I suggest you try the following: When the sugar closest to the heat changes from sandy to liquid, remove the pan from the burner and continue to stir. The residual heat in the sugar and nuts will continue to cook the mixture while you stir it. Lower the heat to medium-low and continue to stir the nuts while moving the saucepan on and off the heat at 10-second intervals. This will give you more control as it cooks. When the nuts begin to caramelize, remove them from the heat and finish stirring.
- Use a wooden spoon to spread the caramelized nuts onto a parchment paper-covered baking sheet. Do not touch the nuts as they are extremely hot. Let the nuts cool completely. If your freezer will accommodate the baking sheet, you can place the nuts in the freezer for about 30 minutes to speed up the cooling process. When completely cooled, break apart any nut clusters that may have formed. At this stage, you can choose to serve the nuts as they are.
- Place the caramelized nuts in the coating pan attached to the stand mixer. Spin at low speed. Use a ladle to add the chocolate to the spinning nuts. Add 1 ladle at a time until the nuts are coated to the desired thickness. If a thicker coat is desired, use more chocolate. If a thinner coat is desired, decrease the amount of chocolate. Finish by adding cocoa powder to the coating pan. Remove and serve.
CHOCOLATE COVERED STRAWBERRIES
Why pay top dollar for chocolate-covered strawberries when you can easily make them at home -- super fresh and at a fraction of the cost? For the best finished look, try to find jumbo berries with stems.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 1 pound chocolate covered strawberries
Number Of Ingredients 3
Steps:
- Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
- Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
- Set the strawberries aside until the chocolate sets, about 30 minutes.
- Copyright 2003 Television Food Network, G.P. All rights reserved
CHOCOLATE COVERED STRAWBERRIES
This is the simplest version of chocolate covered strawberries I know. Paraffin was originally used instead of shortening. Turn the strawberries upside down and insert by the toothpicks into a piece of styrofoam for easy cooling, or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for weddings when decorated with frosting bow ties, bells, butterflies, roses, etc.
Provided by Kitten
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 15m
Yield 24
Number Of Ingredients 3
Steps:
- In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
- Insert toothpicks into the tops of the strawberries.
- Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.
Nutrition Facts : Calories 115 calories, Carbohydrate 12.7 g, Cholesterol 6.2 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 4 g, Sodium 31.3 mg, Sugar 10.9 g
CHOCOLATE-DIPPED STRAWBERRIES
A bumper crop of berries turned into a real treat when I dipped them in chocolate! I like to make these chocolate covered strawberries before dinner and put them in the fridge, so they're ready when we're finished eating. My family can't get enough of these chocolate strawberries. -Valerie Gee, Depew, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 9 strawberries.
Number Of Ingredients 5
Steps:
- Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt semisweet chocolate and 1 tablespoon shortening at 50% power; stir until smooth. Dip each strawberry and place on a waxed paper-lined baking sheet. Freeze strawberries for 5 minutes., Meanwhile, microwave white chocolate and remaining shortening at 30% power until melted; stir until smooth. Stir in food coloring if desired. Drizzle over strawberries. Refrigerate until serving.
Nutrition Facts : Calories 57 calories, Fat 4g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 4mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
STRAWBERRY CHOCOLATE TRUFFLES
The ever-popular combination of strawberries and chocolate shines in these rich, decadent truffles. I often double the recipe to give as gifts. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3-1/2 dozen.
Number Of Ingredients 5
Steps:
- Place chocolate in a food processor; cover and process until chopped. In a small saucepan, bring cream just to a boil. Pour over chocolate; cover and process until smooth. Stir in spreadable fruit and vanilla until combined. Transfer to a small bowl; cool to room temperature, stirring occasionally. Refrigerate until firm, about 3 hours., Shape into 1-in. balls. Roll in almonds.
Nutrition Facts : Calories 147 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 17mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CANDIED ALMONDS
This is a favorite with my father. They taste so good warm! Substitute any type of nuts you prefer.
Provided by Darla K
Categories Appetizers and Snacks Snacks Kids
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 32.7 g, Fat 18 g, Fiber 4.6 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 0.9 mg, Sugar 26.7 g
STRAWBERRY & CANDIED ALMOND SALAD
Sugared almonds and a poppy seed type dressing top this wonderful romaine and fresh strawberry salad.
Provided by Marie
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, over medium heat, melt 2 tablespoons butter, stir in sugar and almonds and cook until golden brown; remove from heat and allow to cool slightly.
- Combine lettuce, strawberries, onion and the sugared almonds.
- Mix dressing ingredients together and toss with salad.
- Chill for a short time and then serve.
Nutrition Facts : Calories 515.6, Fat 29.6, SaturatedFat 6.9, Cholesterol 28.9, Sodium 378.1, Carbohydrate 61.9, Fiber 7.5, Sugar 44.1, Protein 7.1
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