Glaceed Strawberries Food

HOW TO MAKE GLAZED STRAWBERRIES

Steps:

• Rinse 16 strawberries and dry them with a paper towel. You can leave the stems on the strawberries or trim them off if you prefer. Ensure that the strawberries are completely dry since the sugar glaze won't stick to wet berries. Avoid using frozen strawberries for this recipe. They'll release too much moisture as they thaw and they'll become mushy.
• Insert a toothpick into the stem or big end of each strawberry. Push the toothpick about 1 inch (2.5 cm) deep into the strawberry. This will make it easier to dip the strawberries into the hot glaze. If you don't have toothpicks, you can use lollipop sticks or bamboo skewers.
• Put the sugar and water into a saucepan with a candy thermometer. Pour 1 cup (200 g) of granulated sugar along with 1⁄4 cup (59 ml) of water into a saucepan and clip a candy thermometer to the side of the saucepan. The tip of the candy thermometer should be near the bottom of the pan without touching it.Variation: To make red-glazed strawberries that have a cinnamon flavor, reduce the amount of sugar to 3/4 cup (150 g) and add 1/2 cup (112 g) of crushed cinnamon red hots along with the water. You can also substitute caster or superfine sugar for the granulated sugar.
• Heat the sugar syrup until it reaches 300 °F (149 °C). Stir the sugar so it mixes with the water and turn the burner to medium-high. Stir the mixture frequently as it liquifies and heats up to 300 °F (149 °C). Stir gently to prevent the hot syrup from splashing out of the saucepan. 300 °F (149 °C) on the candy thermometer is also called hard crack stage. If you don't have a thermometer, spoon a little syrup into a bowl of cold water. The syrup should break and crack if it's hot enough.
• Turn off the burner and dip the strawberries into the syrup. Carefully hold a strawberry by the toothpick and lower it into the hot syrup. Dip it down until all but the stem is glazed. Then place it on a sheet of parchment paper. Repeat this with the rest of the strawberries. Work quickly so the syrup doesn't have a chance to cool too much. The hot syrup can burn your skin, so use caution when you dip the berries.
• Let the strawberries harden and serve them within 2 hours. Leave the strawberries alone for a few minutes so they harden completely. For the best texture, serve the glazed strawberries within 2 hours. You can set them out for guests to pick up or place them on top of decorated cakes and tarts. The berries will begin to shrink under the glaze and they'll become too ripe after a few hours. This is why you should avoid making the glazed strawberries too far in advance.

GLACEED FRUITS

Steps:

• Line large baking sheet with foil. Wipe fruits clean. Insert 1 skewer halfway into each fruit (excluding grape clusters).
• Combine sugar and water in heavy medium 4-inch-deep saucepan. Stir over medium-low heat until sugar dissolves. Add corn syrup and ginger. Increase heat and bring to boil, occasionally brushing down sides of pan with wet pastry brush. Attach candy thermometer to saucepan. Boil without stirring until syrup is golden amber color and candy thermometer registers 340°F, swirling pan occasionally, about 20 minutes. Remove pan from heat.
• Holding skewer, carefully dip 1 fruit into hot caramel, coating completely. Hold fruit over pan, allowing some of excess caramel to drip off. Place fruit, still on skewer, on foil-lined sheet. Repeat dipping with remaining fruits and caramel. Hook stem end of each grape cluster in tines of fork; dip into caramel to coat. Place on prepared sheet. If necessary, carefully tilt pan to submerge fruits in caramel. (Can be prepared ahead. Cranberries, strawberries and orange segments can stand at room temperature up to 6 hours. Kumquats, dried apricots and grape clusters can be refrigerated uncovered overnight.)

ZABAGLIONE WITH FRESH STRAWBERRIES

Steps:

• Prepare an ice bath with a large bowl filled with ice and a little water. Set aside.
• Set up a double boiler with a heat-proof bowl set on top of a 4-quart pot with 1 to 2 inches of simmering water. The water should not touch the bottom of the bowl. Off of the heat, add the sugar and egg yolks and whisk together until they lighten. Whisk in the prosecco and rum, if using.
• Put the bowl over the simmering pot and whisk constantly until the mixture thickens and becomes thick and frothy, 3 to 5 minutes. You'll know it's done if it forms a ribbon (figure 8) when drizzled back into the bowl. Remove from the heat and set in the ice bath to cool.
• Meanwhile whip the cream to soft peaks and set aside. When the zabaglione is cooled, add a spoonful of the cream to the zabaglione to lighten it and stir with a whisk. Gently fold in the remaining cream in 2 intervals.
• Put the halved strawberries into 4 dessert bowls. Spoon over the zabaglione and serve immediately.

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!

STRAWBERRY GLAZE

Steps:

• Blend or puree the strawberries into a liquid.
• Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
• Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.

STRAWBERRY GLACE PIE

Steps:

• Hull, wash, & drain berries.
• Crush enough berries to make 1 cup.
• Combine sugar & cornstarch; add crushed berries & water.
• Cook over medium heat, stirring almost constantly, until mixture comes to a boil.
• Continue cooking & stirring over low heat for two minutes or until mixture thickens & becomes translucent.
• Remove from heat; stir in butter & set aside to cool.
• Place whole berries in pie shell, reserving a few choice ones for garnishing.
• Pour cooked mixture over berries & chill at least 2 hours.
• Whip cream & sugar together & frost pie with whipped cream.
• Garnish with reserved berries.
• Note: you can use whole berries placed into the shell with the points up, or you can half them & layer the berries in the crust.
• "cooking" time = chlling time.

GLAZED FRESH STRAWBERRY PIE

Steps:

• Mash 1 pt of the strawberries, using a fork, and set aside.
• Combine the sugar and cornstarch in a 3 quart sauce pan.
• Stir in the water and mashed berries.
• Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer.
• Remove from the heat and stir in the food coloring.
• Cool to room temperature.
• Fold in the remaining 2 pts of strawberries and turn into the baked pie shell.
• Chill in the refrigerator at least 2 hours.
• To serve, top with puffs of
• sweetened whipped cream