Orange Drizzled Strawberries Food

STRAWBERRY ORANGE TRIFLE

Steps:

• Prepare mudding as directed on package using 3 cups milk.
• Remove from heat; stir in orange peel.
• Cover surface of pudding with waxed paper or plastic wrap and cool 15 minutes.
• Line bottom of trifle dish or glass bowl with 1/3 of the cake cubes;.
• Drizzle with 1 tablespoon of the orange juice concentrate.
• Spoon 1/3 of pudding over top.
• Spoon 1/3 of strawberry filling over pudding.
• Top with 1/3 of orange segments.
• Repeat layers 2 more times.
• Cover and refrigerate 3 hours or overnight.
• Store in refrigerator.

STRAWBERRIES IN ORANGE JUICE

Steps:

• Stem the strawberries and put them in a serving bowl. Sprinkle with the sugar and pour over the juice. Cover and leave to macerate several hours or overnight before serving.

ORANGE STRAWBERRY SHORTCAKE

Steps:

• Combine strawberries, oranges, sugar and triple sec, stir.
• Cover and chill 2 hours.
• Combine Bisquick mix, sugar, cinnamon and milk.
• Stir until moistened. knead 4 or 5 times on floured surface.
• Place on greased baking sheet. press into a 7 x 3/4-inch round.
• Bake at 425°F for 15 minutes or until done. Cool on wire rack.
• Beat whipping cream until foamy. gradually add powdered sugar, beating until soft peaks form.
• Split biscuit round in half horizontally.
• Place bottom half on a serving dish. Drain fruit, reserving liquid.
• Spoon 2/3 of fruit on bottom round; drizzle with reserved liquid.
• Spoon half of whipped cream mixture over fruit. Add top biscuit.
• Top with remaining fruit and whipped cream.

STRAWBERRIES AND ORANGES IN SYRUP

Steps:

• Bring water and sugar to a boil and cook until clear and sugar is dissolved (2-3 minutes). Let syrup cool briefly and add basil. Set aside to steep and cool.
• Wash strawberries, removing and discarding caps and then cut into quarters (or sixths if you have huge berries).
• Cut away the orange peel from the oranges, and then cut oranges into sections.
• Put the strawberries and orange pieces (and orange juice) in a bowl. Toss. Pour syrup over fruit. Refrigerate at least 30 minutes.

STRAWBERRY SCONES WITH ORANGE DRIZZLE

Steps:

• 1. Preheat oven to 400 degrees F. Cover a large baking sheet with parchment paper, set aside. I use baking stones so sometimes I skip the parchment, but if it's easier for you or you don't have non-stick pans, I would suggest it.
• 2. In an electric mixer with paddle attachment, mix 2 cups flour, 1 tbsp sugar, baking powder, cinnamon, and salt until combined. Blend in cold butter at LOW speed and mix until butter is in pea-sized pieces.
• 3. Combine eggs, vanilla, and heavy cream. Quickly add to flour mixture. Combine just until blended - do not over mix.
• 4. In a small bowl, toss strawberries in 1 tbsp flour. Add to dough and mix up quickly - but do not over mix. Dough may be sticky.
• 5. Turn out onto a well-floured board and flour your hands and rolling pin. Roll dough to 3/4 inch thickness. Using a 4-inch cutter, cut scones in either squares or circles. Then cut those in half.
• 6. Place cut dough on the prepared baking sheet.
• 7. In a separate bowl: Combine 1 egg and 2 tbsp water or milk to make an egg wash. Lightly brush the dough with the egg wash. (I prefer no egg wash on mine and the sugar sticks fine.)
• 8. Sprinkle with sugar on the top.
• 9. Bake for 20-25 minutes until outside edges are crisp and the color is light golden brown. Oven times may vary so keep an eye on them in the last 5 minutes or so. Cool scones 10 minutes before topping with drizzle.
• 10. Glaze/Drizzle: In a small bowl, combine the powdered sugar and OJ - enough OJ to make a thin glaze. Drizzle with a fork over partially cooled scones. Serve warm!

STRAWBERRIES IN ORANGE JUICE

Steps:

• Wash and hull: 1 1/2 pints sweet ripe strawberries.
• Cut the berries in half or in quarters if they are large.
• Stir together: 1 1/2 cups fresh orange juice (from 3 large oranges), 3 tablespoons sugar, or to taste.
• Pour the juice over the berries and let them soak for at least 30 minutes. Serve cold.
• Substitute a fruity red wine for the orange juice and add a squeeze of lemon juice.
• Add the segments of 1 or 2 oranges to the sliced strawberries.

ORANGE SEGMENTS WITH BERRIES AND BALSAMIC CREAM

Steps:

• Cut the peel and white pith from the oranges. Cut between the membranes to release the segments.
• Whisk the vinegar, creme fraiche, and sugar in a heavy small saucepan over medium-high heat until it thickens and resembles a sauce, about 8 minutes.
• Arrange the orange segments and strawberries decoratively on plates. Drizzle the warm balsamic sauce over the fruit and serve. Alternately, the balsamic sauce can be served at room temperature and spooned atop the fruit. This is great served with frozen yogurt or ice cream.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• In a heat-proof bowl set over (but not touching) simmering water, heat the cream and orange zest. Add the chocolate, coffee, orange liqueur, and corn syrup and stir constantly until the chocolate is just melted and smooth. Keep the chocolate warm in a fondue pot or in a glass bowl set over the simmering water. Serve the warm chocolate with a large plate of long stemmed strawberries for dipping.

STRAWBERRY ORANGE DAIQUIRI

Steps:

• Using a vegetable peeler or zester, remove the zest of the orange, taking care to leave the pith behind.
• In a small saucepan over medium heat whisk together the sugar with 1/4 cup water and the orange zest. Bring to a simmer and remove from heat. Cool to room temperature.
• Reserve 4 strawberries for garnish and remove the hulls and roughly chop the remainder. Add the strawberries with the juice of the orange to a blender and fill with ice. Add the cooled orange simple syrup and blend until smooth. Add the rum, if desired, and blend. Pour into glasses and garnish with reserved strawberries.