Peppered Strawberries Food

STRAWBERRIES WITH LIME & LONG PEPPER SYRUP

Steps:

• Using a vegetable peeler, pare the zest from 1 lime in long strips. Shave away any white pith from the back of the zest (this can make it bitter), then put the zest in a medium pan. Squeeze both of the limes and add the juice to the pan with 3 tbsp water, the sugar and the crushed and whole peppercorns. Heat gently until the sugar dissolves, boil, then take off the heat.
• Spread out the strawberries in a serving dish, then pour over the hot syrup and allow to cool. As this happens, the syrup will become rosy pink. Serve at room temperature with scoops of ice cream.

PEPPERED BEEF STEAK WITH STRAWBERRY BALSAMIC SAUCE

Steps:

• For the glaze: In a saucepan, over medium heat, add olive oil, and heat, then add onion, garlic and Europe's Best Country Strawberries and cook, stirring occasionally for 5-6 minutes, or until strawberries are just softened. Add vinegar, honey, salt and pepper and cook for 2 minutes. Purée in blender or food processor.
• For the Steak: In a small bowl, combine the mustard, garlic, pepper and salt. Rub over steak. Grill steak for 4-5 minutes pr side for medium-rare, or longer until desired doneness. Let stand for 5 minutes. Carve steak thinly, across the grain. Arrange on a serving platter. Spoon over sauce. Garnish with basil.
• Boneless rib steaks can be substituted for sirloin steaks.

PEPPERED STRAWBERRIES

Steps:

• wash, hull and cut strawberries in half lengthwise.
• Mix all ingredients together.
• Chill One hour and serve.

STRAWBERRY, BLACK PEPPER AND BALSAMIC ICE CREAM

Steps:

• In a medium saucepan, mix 1 cup of the cream with the milk, 3/4 cup sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
• Stir in the black peppercorns. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.
• Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
• Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
• Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don't let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the black peppercorns in the strainer with the spatula to extract as much flavor as possible.
• Cool the custard to below 70°F by stirring it over the ice bath. Puree strawberries with the 1/2 cup sugar. Stir the strawberry puree, balsamic vinegar, and vanilla extract into the cooled custard.
• Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer's instructions. Transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

LIGHTLY PEPPERED STRAWBERRIES

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!

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.

ROASTED STRAWBERRIES WITH BLACK PEPPER

Steps:

• Rinse the strawberries in cool water, place in a strainer or colander, and shake off most of the water. Slice the strawberries about 1/8 inch thick, place them in a large bowl, and sprinkle them with the sugar. Cover and refrigerate for at least 1 hour and up to 4 hours.
• Preheat the oven to 375°F. Toss the strawberries with the black pepper, add the balsamic vinegar, and put the strawberries and all of their juices into a large saute pan or a large ovenproof dish. Roast for 8 to 10 minutes, until the juices are bubbling and the strawberries are hot but not mushy. Divide among individual dishes and serve immediately.

STRAWBERRIES IN BALSAMIC PEPPER SYRUP

Steps:

• In a mixing bowl, whisk the honey and vinegar until well-blended. Stir in the pepper. Add the strawberries and stir gently to coat with the syrup. Let stand for 5 to 10 minutes at room temperature. Stir in the banana. Serve the fruit and syrup in shallow dessert bowls or stemmed goblets.

ROASTED STRAWBERRIES WITH BLACK PEPPER

Steps:

• Rinse the strawberries in cool water, place in a colander or strainer and shake off most of the water. Slice strawberries about 1/8-inch thick, place them in a large bowl, and sprinkle them with the sugar. Cover and refrigerate for at least 1 hour, and up to 4 hours. Preheat oven to 375 degrees. Toss strawberries with the black pepper, add the balsamic vinegar, and put the strawberries and all of their juices into a large saute pan or a large ovenproof dish. Roast for 8 to 10 minutes, until the juices are bubbling and the strawberries are hot but not mushy. Divide among individual dishes and serve immediately, with ice cream or whipped cream if desired.

PEPPERED STRAWBERRIES

Steps:

• Hull and thickly slice strawberries. Mix with vinegar and brown sugar. Melt butter in a medium hot cast iron frying pan. Add strawberries and heat until almost caramelized, grind in pepper. Add the dark rum and light to flambe. To serve, spoon while still flambed over low fat vanilla ice-cream.