Orange Drizzled Strawberries Food

SWIFT STRAWBERRY SALAD

Steps:

• Place strawberries in a large bowl. Mix caramel topping, syrup and orange juice; drizzle over strawberries. Top with cashews.

GLAZED FRUIT MEDLEY

Steps:

• In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours., Just before serving, combine the fruit in a large serving bowl. Drizzle with orange juice mixture; toss gently to coat.

MARBLED CHOCOLATE-COVERED STRAWBERRIES

Steps:

• Line a baking sheet with waxed paper.
• Place pink, white, and orange candy candy melts in separate microwave-safe bowls. Microwave at 50% power for 1 minute. Stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted.
• Drizzle a few tablespoons of white and orange onto the pink base color using a spoon or whisk, but do not stir.
• Fully dip 1 strawberry into the pink base, twisting and turning when lifting up to create a marbled pattern. Allow the excess candy coating to drip off. Set strawberry on the prepared baking sheet. Drizzle more white and orange over the pink base. Repeat with remaining strawberries. Refrigerate the dipped strawberries until they harden, at least 15 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!

ORANGE DRIZZLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour.
• Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath.
• While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.

STRAWBERRY-ORANGE FOOL

Steps:

• Blend 2 cups of the strawberries, and 1/2 cup of the sugar in a blender or food processor until smooth. Transfer to medium saucepan and cook over medium heat until bubbling and just thickened. Set aside to cool, then refrigerate and chill for about 1 hour. Stir in remaining 1 cup strawberries.
• In a medium clean, cold bowl, beat cream with the remaining 2 tablespoons of the sugar and liqueur until stiff peaks form. Fold the whipped cream into strawberry mixture. Chill fool until beginning to set, about 30 minutes.

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.

ORANGE-DRIZZLED STRAWBERRIES

Steps:

• Rinse the strawberries and remove the hulls.
• Cut into halve or quarters.
• In a large bowl, toss the berries with 1 tbsp of the sugar (or sugar substitute) and the Cointreau or other orange liqueur.
• Cover and transfer to the refrigerator to chill, at least 1 hour, or up to 4 hours, stirring from time to time.
• In a medium saucepan, combine the orange juice, 1/2 cup sugar (or sugar substitute), and the orange or lemon zest.
• Bring to a boil over high heat.
• Reduce the heat to medium-high and simmer until thick, syrupy, and liquid reduced to 1/2 cup- about 20 minutes.
• Set a small bowl inside a larger bowl filled with half-ice and half cold water.
• Strain the reduced orange juice into the small bowl and stir until chilled.
• Spoon the strawberries into dessert dishes and drizzle liberally with the orange syrup.
• Sprinkle with pistachios and serve.