GLAZED STRAWBERRIES
Steps:
- Gather the ingredients.
- Prepare a baking sheet by lining it with aluminium foil and spraying the foil with nonstick cooking spray.
- Wash the strawberries and dry them carefully.
- Prepare an ice bath by placing ice and cold water in a bowl large enough to hold your intended saucepan.
- Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Insert a candy thermometer.
- Stir until the sugar is completely dissolved.
- Continue to cook, without stirring, until the temperature reaches 300 F on the candy thermometer.
- During this process, which can take from 10 to 20 minutes, wipe down the sides of the saucepan occasionally with a wet pastry brush to prevent crystallization.
- Once the candy has reached 300 F, remove the pan from the heat immediately and immerse the bottom in the prepared ice bath to stop it from cooking any further. Do not let the ice water get into the pot.
- Once the candy has stopped cooking (look for the bubbles to stop rising from the bottom of the pan), remove the pan from the ice water. Now you can begin to dip your berries. Holding a strawberry by the stem, dip it until it is almost submerged in the candy. Be careful not to touch the liquid candy, as it is very hot and can cause painful burns.
- Remove the berry from the candy and allow the excess to drip off the end.
- Turn it a few times to ensure excess candy has dripped off, then place it on the prepared, oiled baking sheet.
- Quickly repeat with remaining berries until they are all coated in candy.
- Allow the candy to set at room temperature.
- Serve immediately and enjoy!
Nutrition Facts : Calories 363 kcal, Carbohydrate 94 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 21 mg, Sugar 92 g, Fat 0 g, ServingSize 6 servings, UnsaturatedFat 0 g
GINGER GLAZED STRAWBERRIES (HERBS OPTIONAL)
Top pancakes, French toast, cheese cakes or ice cream whatever your heart desires. Enjot alone or you can top the strawberries with whipped cream and garnish with fresh herbs.
Provided by Rita1652
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix cornstarch with a bit of water to make a slurry.
- Place remaining ingredients into a pot over medium low heat stirring till sugar is dissolved.
- Remove herbs and discard.
- Add slurry and cook till thickened.
- Enjoy on top of whatever pleases you!
Nutrition Facts : Calories 69.5, Fat 0.2, Sodium 0.9, Carbohydrate 17.4, Fiber 1.6, Sugar 14.8, Protein 0.5
BALSAMIC STRAWBERRIES WITH BASIL
Enjoy this simple 5-minute dessert recipe for Balsamic Strawberries with basil as is or combine it with a wide variety of foods from breakfast to dessert to create unique serving combinations.
Provided by Maria Vannelli RD
Categories Dessert
Time 5m
Number Of Ingredients 3
Steps:
- Place the hulled and sliced strawberries in a large bowl.
- Stack the basil leaves on top of each other, roll them up into a bundle. Use a very sharp knife to create thin slices. When you pull them apart, they should look like tiny green ribbons.
- Gently combine the sliced basil with the strawberries with a rubber spatula.
- Divide into 4 dessert dishes.
- Drizzle each bowl with 1 teaspoon of balsamic glaze and serve immediately.
- Can be enjoyed as is or as a topping on yogurt, ice cream, pancakes, crepes, angel food cake, etc... for detailed serving options, please refer to the article.
Nutrition Facts : ServingSize 1 serving, Calories 32 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g
BROWN SUGAR GLAZE FOR HAM
Make and share this Brown Sugar Glaze for Ham recipe from Food.com.
Provided by CookingMonster
Categories < 15 Mins
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine 1 cup firmly packed brown sugar, 2 tablespoons flour, 1/2 teaspoons dry or prepared mustard, 1/8 tsp cinnamon and 3 tablespoons dry sherry (optional), 3 tablespoons vinegar and 3 tablespoons water.
- Mix well and spread on ham, before putting it into oven.
Nutrition Facts : Calories 906.8, Fat 0.5, SaturatedFat 0.1, Sodium 64.3, Carbohydrate 228.3, Fiber 0.7, Sugar 213.6, Protein 2.1
GINGER-CHAI GLAZED BUNDT CAKE
There are many brands of chai concentrate on the market, go ahead and choose your favorite. For the glaze, feel free to adjust the spice level to your taste, add in some fresh ground cardamom pods or pump up the black pepper level for the true heat of freshly made Indian chai. The crystallized ginger is a nice touch for ginger lovers.
Provided by Pinay0618
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Set a rack in the lower third of the oven and preheat to 350°.
- Prepare a bundt pan by brushing with melted butter and sprinkling with flour, tapping out the excess flour.
- Sift the flour, baking powder and salt together. Set aside.
- Cream the butter and sugar till creamy. Add the eggs one at a time, mix thoroughly, stop and scrape as you go to ensure even mixing.
- Add the flour mixture and chai alternately, beginning and ending with the flour in three parts and the chai in two parts. Mix thoroughly after each addition.
- Pour the batter into the prepared pan, smooth the top and bake for about 40 - 45 minutes, until the top springs back when pressed gently with a finger. Cool on a rack for about 20 - 30 minutes, depan and cool completely. (Place in freezer at this point to aid in glazing).
- To make the glaze, sift the powdered sugar with the spices and stir in the chai extract, 1/2 tablespoon at a time, to form a smooth, thick yet pourable glaze. It should be thick and ropy to cling to the cake. Set the cake on a rack over a plate and spoon the glaze in a circular fashion over the cake. Let it fall in place or smooth with an offset spatula, as you like. After a few minutes, spoon the dripped glaze from the plate back over the cake. Press the crystallized ginger onto the glaze as it sets, if using.
Nutrition Facts : Calories 404.7, Fat 17.3, SaturatedFat 10.3, Cholesterol 111.2, Sodium 295.5, Carbohydrate 59, Fiber 0.7, Sugar 39.9, Protein 4.8
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