STRAWBERRIES WITH BALSAMIC VINEGAR
Steps:
- Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
- Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.
STRAWBERRIES WITH BALSAMIC VINEGAR
This is a unique, gourmet way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves.
Provided by HOOLIE
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.
Nutrition Facts : Calories 59.6 calories, Carbohydrate 14.9 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 12.7 g
PEPPERED STRAWBERRIES
Make and share this Peppered Strawberries recipe from Food.com.
Provided by Pepper Monkey
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- wash, hull and cut strawberries in half lengthwise.
- Mix all ingredients together.
- Chill One hour and serve.
Nutrition Facts : Calories 65.6, Fat 0.7, SaturatedFat 0.1, Sodium 6.6, Carbohydrate 16.2, Fiber 5.2, Sugar 4.7, Protein 2
LIGHTLY PEPPERED STRAWBERRIES
The Spanish and French were the first settlers in Florida and in the early 1800's American settlers grew tired of being under Spanish control. In 1814 General Andrew Jackson captured Pensacola. This resulted in Spain happily selling Florida to the United States for a mere $5 million, handing over control in 1821. With a magnificant climate and rich lands on which to farm Florida manages to produce some of the most delicious fruit and vegetables in the world-this recipe will give you some idea! Cook time is marinating time.
Provided by Sharon123
Categories Spanish
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Hull the strawberries, cut them in half and put into a bowl. Sprinkle with pepper, sugar and finely chopped mint. Toss gently and let sit for 1 hour at room temperature. Toss again after 1/2 hour.
- Serve sprinkled with a little mint on top. Enjoy!
Nutrition Facts : Calories 46.5, Fat 0.3, Sodium 1.4, Carbohydrate 11.4, Fiber 2, Sugar 8.3, Protein 0.7
STRAWBERRIES WITH BALSAMIC BLACK PEPPER
Steps:
- Rinse, hull , and slice the strawberries
- Place the sliced berries in a medium nonreactive bowl (such as a glass bowl).
- Sprinkle the berries with the sugar and balsamic vinegar, and toss gently to coat.
- Allow the berries to macerate in the vinegar and sugar mixture for about 15 minutes.
- Add 4 to 5 grinds of coarse black pepper to the berries, and toss to coat.
- Allow the flavors to blend about 5 minutes more before serving.
Nutrition Facts : Calories 66 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 13 g, Fat 0 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
WHEAT BERRIES WITH STRAWBERRIES AND GOAT CHEESE
Provided by Giada De Laurentiis
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the wheat berries: In a large saucepan, combine the wheat berries, chicken broth, water, and salt. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pot and cook until the wheat berries are tender, 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl.
- For the dressing: In a medium bowl, whisk together the orange juice, olive oil, orange zest, agave nectar, mint leaves, salt, and pepper until smooth. Pour the dressing over the wheat berries and add the strawberries, goat cheese, and walnuts. Toss until all the ingredients are coated.
- Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
STRAWBERRY GRANOLA
Studded with pink freeze-dried strawberries and lightly spiced, this strawberry granola makes for a perky start to the day or a fruity afternoon snack, especially when paired with yogurt or milk. First, roast oats, almonds, pumpkin seeds and coconut chips in a sweet syrup before mixing with crisp freeze-dried strawberries. Optional red-pepper flakes add a pleasant whisper of warmth, and play well with the strawberries and coconut. Feel free to substitute cashews or hazelnuts for the almonds, and omit the coconut chips if you don't have them in the pantry. The resulting granola will still be full of flavor and crunch.
Provided by Daniela Galarza
Categories breakfast, grains and rice
Time 45m
Yield 3 to 4 cups
Number Of Ingredients 11
Steps:
- Heat the oven to 300 degrees and set one rack in the middle of the oven. Line a large baking sheet with parchment paper and set aside. In a large bowl, mix together oats, almonds, coconut chips (if using) and pepitas.
- In a small saucepan, combine honey and sugar. Stir over medium heat until mixture starts to simmer and sugar dissolves, 1 to 2 minutes; turn off heat. Stir in coconut oil, red-pepper flakes and salt. (If coconut oil is solid, allow it to fully melt.) Fold warm liquid mixture into oat mixture until well combined. Spread oat mixture evenly on the lined baking sheet.
- Bake granola on the middle rack for 15 minutes. Remove the baking sheet from the oven, leaving the oven on, and stir granola to redistribute any bits along the edge into the center and vice versa. Bake until oats, nuts and coconut chips are deeply toasted and have a light sheen, an additional 20 to 25 minutes.
- Let granola cool on tray, at least 1 hour. Stir in freeze-dried strawberries, which will break up a bit as you mix them in. (Makes 5 cups.) Serve granola over yogurt and jam, if desired. Granola keeps, in an airtight container, for 2 weeks at room temperature.
PORK TENDERLOIN WITH LIGHTLY SEARED STRAWBERRIES
(Solomillo de Cerdo con Fresas) Playing off the tart-sweet-aromatic flavors of sherry vinegar and seared strawberries, this modern Spanish dish is outstanding - as sophisticated and striking as it is easy to make. The amount of sugar you use will depends on how sweet you'd like the sauce and the tartness of your sherry vinegar. The strawberries likewise need some acidity; choose berries that are fragrant and seasonal but just a touch underripe. They should be tangy-sweet and seared very briefly. The pork is best when slightly pink and moist; a meat thermometer is indispensable here. Adapted from "The New Spanish Table" cookbook.
Provided by TxGriffLover
Categories Strawberry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rub the pork generously with salt, pepper, and rosemary. Heat the olive oil in a large heavy skillet over medium-high heat. Add the pork and cook until richly browned on all sides, about 6 minutes total. Reduce the heat to medium-low and cook the pork, turning several times, until it is tender and an instant-read thermometer registers 155º, about 15 minutes. Transfer the pork to a cutting board and let it rest, covered with foil, while you prepare the strawberries and sauce. The internal temperature will rise as the meat stands. Set the skillet aside, you'll use it to make the sauce.
- Rub an unridged rimmed griddle pan or a large, heavy skillet with an oiled paper towel and heat until almost smoking. Add the strawberries and sear for about 45 seconds, turning once. They should be cooked until slightly softened but should not release too much juice.
- Add the chicken stock to the skillet in which the pork cooked and place it over medium-high heat, scraping the bottom to dislodge the brown bits. Cook until the stock is almost syrupy, about 3 minutes. Add the vinegar and 2 teaspoons of the sugar and continue cooking until the sauce is almost thick enough to coat a spoon, 3-5 minutes longer. After 1 1/2 minutes, taste the sauce and add more sugar to taste if it seems too tart.
- Cut the pork into slices and arrange them decoratively on dinner plates. Spoon some seared strawberries beside the meat and drizzle the sauce on and around the meat and strawberries. Sprinkle flaky salt over the pork and garnish it with chives. Serve at once.
Nutrition Facts : Calories 94.8, Fat 7.4, SaturatedFat 1.1, Cholesterol 0.6, Sodium 30, Carbohydrate 7.3, Fiber 1.6, Sugar 4.5, Protein 0.9
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