Roasted Strawberries Food

ROASTED STRAWBERRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Quarter large strawberries and halve smaller ones. Place strawberries in a 9-inch pie plate. Sprinkle sugar on top and toss several times.
• Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.

ROASTED STRAWBERRIES WITH VIN SANTO

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Add the strawberries, oil, 2 tablespoons of the sugar and a pinch of salt to the prepared baking sheet. Toss well to coat evenly and spread out on the baking sheet. Roast until the strawberries are soft and have released some of their juices, about 30 minutes. Pour the strawberries and the juices into a bowl and toss with the wine. Allow to cool to room temperature.
• Meanwhile, in a medium bowl, whisk the heavy cream with the mascarpone and the remaining 3 tablespoons sugar until soft peaks form, about 3 minutes.
• To serve, divide the strawberries among small serving cups or coupes. Dollop with the cream and sprinkle with some of the cookie crumble.

ROASTED STRAWBERRIES

Steps:

• Preheat oven to 300 degrees. Place strawberries in a single layer in a 9-by-13-inch glass or ceramic baking dish. Drizzle with honey, and toss gently to coat. Bake until syrup begins to thicken and strawberries turn deep red and shrink slightly, about 1 hour 45 minutes. Let cool, and serve over ice cream, yogurt, biscuits, or pancakes. Syrup will continue to thicken as berries cool.

VANILLA ROASTED STRAWBERRIES

Steps:

• Heat the oven to 400 degrees F. Pour the melted butter into the baking dish (or melt it right in the dish). Use the tip of a sharp knife to scrape the insides of the vanilla bean into the pan. Place the strawberries (cut side down) in the pan. Sprinkle the berries with brown sugar and lay the vanilla pod over the berries. Bake until they are slumped and feel soft, about 10 to 12 minutes. Let cool 20 minutes, then remove the berries from the pan and pour the pan juices into a small skillet.
• Add the vinegar and red wine to the skillet and heat the mixture to a simmer. Turn off the heat and whisk in the cold butter. When ready to serve, place 6 strawberries on each serving plate. Drizzle the warm sauce over and serve immediately.

ROASTED STRAWBERRIES

Steps:

• Heat oven to 350°F. Line a 9- by 13-inch baking pan with parchment, leaving a 1-inch overhang on 2 long sides.
• In the prepared pan, toss strawberries with honey and a pinch of salt. Split the vanilla bean lengthwise in half and scrape the seeds into the strawberry mixture, then add the scraped pod and toss to combine.
• Roast, stirring once, until strawberries are tender and juices start to reduce but not brown, 40 to 50 minutes.

ROASTED STRAWBERRIES

Steps:

• Pre heat oven to 450 degrees.
• In a bowl, combine strawberries and sugar.
• Transfer strawberries to a rimmed baking sheet.
• Roast in oven for 15 minutes, stirring every 5 minutes, until soft.
• Let the pan cool on a rack.
• Put strawberries and juice in a bowl, cover, and refrigerate.
• Serve over vanilla ice cream (or use as a topping for any dessert desired.

FIRE ROASTED STRAWBERRIES

Steps:

• Hull the strawberries and then trim the stem ends so they will sit flat in the pan. In a medium bowl, combine the berries with the sugar, vanilla, and liqueur and toss to coat.
• Prepare the grill for direct cooking over high heat (450 to 550 F).
• Use the soft butter to generously coat the bottom and sides on an 8 x 8 inch baking pan (suitable for the grill). The pan should be just large enough to hold the berries in a single layer with their sides almost touching (this allows the berries to gently support one another as they begin to soften). Remove the berries from the bowl and line them up so that they fit snuggly, pointing up, in the prepared pan. Pour the contents from the bowl over the berries.
• Brush the cooking grates clean. Place the pan over direct high heat, close the lid and cook until the strawberries are bubbling and beginning to slump, about 8 to 12 minutes. Cooking times will vary depending on the variety, size, and ripeness of the strawberries. Watch closely to catch them before they collapse. Remove from the grill.
• Spoon the pan juices over the berries to moisten them, let cool for 5 minutes, and then carefully cut them into quarters, or leave whole. Ladle berries over ice cream.

EMBER-ROASTED STRAWBERRIES

Steps:

• Build a campfire, or light a charcoal grill (use hardwood lump charcoal if using a grill). Let the wood or coals die down from glowing red to dusty and ashy, but still hot. You should be able to hold your hand about 6 inches from the coals for 5 to 10 seconds.
• Create a double-layered foil packet large enough to hold the strawberries. Toss the strawberries together with the balsamic vinegar, vanilla extract, and brown sugar to coat. Tightly wrap the strawberries in the packet, crimping the foil well to keep the juices from spilling.
• Place the foil packet directly on the embers, or a standing grill grate over the coals. Cook for about 15 minutes, turning the packet with a long set of tongs every 3-5 minutes. Check the strawberries after 15 minutes-they should be softened and swimming in syrup. Serve as is, or over ice cream, slices of pound cake, or drizzled with heavy cream.

FRAISIER (STRAWBERRY CREAM CAKE)

Steps:

• In a medium bowl, vigorously whisk together the egg yolks and sugar until lightened. Whisk in the cornstarch. In a saucepan, warm the milk, then slowly pour it into the egg mixture while whisking constantly. Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly, until very thick, about 5 minutes. Cover the surface with plastic wrap and refrigerate.
• Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
• Make the sponge cake. Sift the flour. In a large bowl, whisk together the egg yolks and one-third of the sugar until lightened. In a separate bowl, beat the egg whites into stiff peaks, adding the remaining sugar a little at a time halfway through the beating time. Fold the beaten egg whites into the yolk mixture, then fold in the flour. Spread the batter evenly into the prepared sheet pan. Bake for 10 minutes. Cool completely.
• Carefully peel the parchment paper from the cake.
• Using the cake ring, cut out two circles from the cake.
• Add the butter to the bowl of a standing mixer fitted with the whisk attachment and beat until light and creamy.
• Add the pastry cream and beat until well incorporated. Transfer the mixture to a bowl.
• Place the cake ring on a serving plate and place one cake circle on the bottom.
• If necessary, briefly rinse the strawberries and pat them dry on paper towels.
• Set aside one dozen of the most attractive strawberries for the top decoration. Hull and cut similarly sized strawberries in half and place them next to each other around the perimeter of the ring with the cut side touching the ring.
• Cover the strawberries with a little of the pastry cream to seal them against the ring.
• Hull the remaining ones and place in the center of the cake.
• Cover the layer of strawberries with some of the pastry cream.
• Place the second cake disk on top.
• Evenly spread a thin layer of the pastry cream on top.
• Hull the remaining whole strawberries then set them on top of the cake, pointed ends up.
• Scrape the remaining pastry cream into a pastry bag fitted with a 1/3-in plain pastry tube and pipe pointed mounds of cream on top of the cake between the strawberries.
• Refrigerate overnight. Just before serving, carefully remove the ring.

ROASTED STRAWBERRY SHEET CAKE

Steps:

• Preheat oven to 350°. Place strawberries on a parchment-lined rimmed baking sheet. Sprinkle with sugar and toss to coat. Bake until just tender, 35-40 minutes. Cool slightly., Meanwhile, grease a 15x10x1-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled). , Transfer to prepared pan. Top with 3 cups roasted strawberries; sprinkle with turbinado sugar. Reserve remaining strawberries for serving. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with reserved roasted strawberries.

STRAWBERRY ICE LOLLIES

Steps:

• Tip the strawberries into a blender, food processor or smoothie-maker and blitz to a purée. Add the yogurt and blitz again to combine. Taste for sweetness and add as much sugar or honey as needed - this will depend on the ripeness of the fruit as well as your personal taste.
• Divide the mixture evenly between the holes of a six-hole ice lolly mould - they should be filled to the brim. Insert the lolly sticks and freeze for 4 hrs or until solid. Will keep frozen for up to a month.

ROASTED STRAWBERRIES

Steps:

• Preheat the oven to 400 degrees.
• Place the strawberries, side by side and stem end down, in a baking dish. Add 1 tablespoon water to the dish. Brush the berries with the melted butter, and sprinkle with the sugar.
• Bake for 6 to 8 minutes, until the berries are soft. Serve warm with the pan juices, with or without strawberry sorbet or vanilla ice cream.

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.