STRAWBERRIES AND SPICED HONEY
Steps:
- Combine the honey with the chipotle chile powder and the lemon juice. Allow to sit at room temperature for 30 minutes. Spoon the honey into small ramekins and place each ramekin in the center of a large shallow wide-rimmed soup bowl. Arrange crushed ice around the ramekins. Place the strawberries on the ice and serve.
STRAWBERRIES IN SPICED SYRUP
This is a great recipe using ingredients already stocked in your cabinet and one my husband said was knock you to your knees delicious. Serve with fresh whipped cream and enjoy.
Provided by LFRAME29
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- In a saucepan, stir together the sugar and water. Bring to a boil, and cook for about 10 minutes, or until it becomes syrupy. Mix in the nutmeg and cinnamon, and remove from the heat. Stir in the vanilla. Allow to cool for a few minutes, then pour over sliced strawberries.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 43 g, Fat 0.4 g, Fiber 2.5 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 1.4 mg, Sugar 39.4 g
STUFFED STRAWBERRIES
Yum, yum! Sometimes I add some finely chopped semi-sweet chocolate. These are perfect for baby showers or wedding showers. A plastic sandwich bag can be used instead of a pastry bag by filling with the cream cheese mix and making a tiny cut in the corner.
Provided by IMVINTAGE
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
- Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 27.1 g, Cholesterol 61.6 mg, Fat 19.8 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 12.3 g, Sodium 167.3 mg, Sugar 22.6 g
SPICED STRAWBERRIES
Make and share this Spiced Strawberries recipe from Food.com.
Provided by katew
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place berries in large bowl.
- Combine juice, sugar, cinnamon stick and star anise in saucepan.
- Stir over medium heat till sugar dissolves.
- Bring to boil, reduce heat, simmer 10 minutes till reduced.
- Stir in Grand Marnier.
- Cool to room temp then pour over berries.
- Let sit at least 30 minutes to develop flavours.
Nutrition Facts : Calories 92.3, Fat 0.5, Sodium 1.9, Carbohydrate 22.4, Fiber 2.6, Sugar 17.3, Protein 1.3
SPIKED STRAWBERRIES
This is an unusual way to do strawberries but I thought it was delicious and would be good for a wedding reception/bridal tea.
Provided by ratherbeswimmin
Categories Strawberry
Time 15m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Mix together the orange juice, tequila, and balsamic vinegar.
- Pour over the strawberries and let stand 10 minutes; drain and serve.
Nutrition Facts : Calories 64.6, Fat 0.5, Sodium 2.9, Carbohydrate 15.2, Fiber 3, Sugar 10.4, Protein 1.2
SPICED STRAWBERRY SYRUP ( AND SHRUB RECIPE)
Adapted from a Saveur recipe. It is spicy, but the combination of heat and sweet fruit is ambrosial; use half the spices if you are nervous about the heat level. Save the macerated strawberries to use in smoothies, a sweet fruit salsa for topping ice cream or cake, or use it to make some jam (I put the drained pulp right back into the pan I use to cook the syrup, add a little water, Triple Sec, citrus juice, and cook it down until it's thick and sets when tested on a cold plate). Shrubs are old-time summer drinks made with vinegar, fruit juice, water, and sugar, incredibly refreshing with mild acidity and sweetness. This is NOT a canning recipe! NOTE: A shallow saucepan will evaporate more liquid, but this mixture will foam up and OVERFLOW a shallow pan when brought to a boil, so either keep right on top of it or use a deeper pan.
Provided by zeldaz51
Categories Beverages
Time 40m
Yield 2 cups, approximately
Number Of Ingredients 7
Steps:
- 1. Working in batches, pulse berries in a food processor until coarsely chopped. Transfer to a bowl and stir in sugar, 3 tablespoons lemon juice, and salt. Cover with plastic wrap and refrigerate 8 hours or overnight.
- 2. Strain juices into a 2-qt. saucepan; reserve fruit for another use. Add ginger, chile flakes, and peppercorns to juice mixture; bring to a boil. Reduce heat to low and cook until thick and syrupy, 30-35 minutes. Skim off any surface scum about halfway through the cooking. Stir in remaining lemon juice and let syrup cool to room temperature. Strain out spices and store in the refrigerator up to 1 week.
- TO MAKE A SHRUB:.
- Combine 4 to 6 tablespoons of the syrup with 1 tablespoon apple cider vinegar in a tall, ice-filled glass; top with sparkling water.
Nutrition Facts : Calories 929.5, Fat 1.5, SaturatedFat 0.1, Sodium 1097.1, Carbohydrate 237.9, Fiber 9.4, Sugar 222.8, Protein 3.2
SPICED STRAWBERRIES AND CREAM
Make and share this Spiced Strawberries and Cream recipe from Food.com.
Provided by Petunia
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 1 quart saucepan, combine all ingredients except berries and cool whip.
- Cook over high heat, stirring occasionally until mixture comes to a boil.
- Boil for one minute.
- Remove the cinnamon stick and the cloves.
- Place the berries in a medium size bowl and pour the spice on top.
- Cover and refrigerate for at least 30 minutes.
- Line the bottom and sides of 4 dessert dishes with the cool whip.
- Fill the center of each dish with strawberries and syrup.
Nutrition Facts : Calories 180.9, Fat 9.8, SaturatedFat 8.2, Sodium 10.8, Carbohydrate 23.9, Fiber 2.2, Sugar 20, Protein 1.2
SPICED PICKLED STRAWBERRIES
An intriguing recipe from The Complete Book of Pickling, by Jennifer MacKenzie as published in our local paper. Standing time not included in preparation time.
Provided by Molly53
Categories Strawberry
Time 1h
Yield 1 batch
Number Of Ingredients 7
Steps:
- Puncture strawberries with fork tines and cut any large ones in half.
- Combine remaining ingredients together in a saucepan; bring to a boil, stirring until sugar and salt are dissolved.
- Remove from heat and let cool slightly; pour over prepared berries.
- Cover saucepan and let stand at a cool room temperature for at least six hours or overnight.
- Prepare canner, jars and lids.
- Re-heat berries, gently stirring occasionally until strawberries are heated through but still hold their shape.
- Gently spoon strawberries and hot pickling liquid into hot jars, leaving 1/2 inch head space.
- Remove air bubbles and adjust head space as necessary by adding hot pickling liquid.
- Wipe rim and place hot lid on jar; screw band down until fingertip-tight.
- Place jars in canner and return to a boil.
- Process for ten minutes.
- Turn off heat, remove canner lid and let jars stand in hot water for an additional five minutes.
- Transfer jars to a towel-lined surface or a cooling rack and let stand undisturbed until completely cool (about 24 hours).
- Check lids and refrigerate any jars that are not sealed.
Nutrition Facts : Calories 2981, Fat 5.3, SaturatedFat 0.3, Sodium 2374.3, Carbohydrate 738.6, Fiber 35.5, Sugar 685.2, Protein 11.7
SPICED STRAWBERRY SORBET
Yield Makes about 1 quart
Number Of Ingredients 11
Steps:
- In a saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Stir in peppercorns and remove pan from heat. Cover pan and let syrup stand 1 hour.
- Strain syrup through a fine sieve into a food processor or blender and discard peppercorns. Purée hulled strawberries with syrup until very smooth and force though sieve into a bowl, discarding seeds and other solids. Stir in vinegar and chill, covered, until cold. Freeze mixture in an ice-cream maker.
- Serve sorbet with crisps and strawberries.
- Preheat oven to 350°F.
- In a food processor grind almonds with granulated sugar. (Almond sugar may be made 2 days ahead and kept in an airtight container at room temperature.)
- On a work surface arrange 1 phyllo sheet and brush with some butter. Sprinkle sheet evenly with about 2 tablespoons almond sugar. Top sheet with remaining 5 phyllo sheets, brushing and sprinkling each in same manner. Trim edges of phyllo if uneven and cut into 24 rectangles, each about 4 by 2 inches. (Cut stacked phyllo lengthwise into 3 strips and cut each strip crosswise into eighths.) Cut each rectangle diagonally to form 2 triangles for a total of 48 cookies.
- Arrange triangles, sugared sides up, in one layer on 2 heavy baking sheets and bake in batches in middle of oven until golden brown, 10 to 15 minutes. Transfer crisps to racks and cool.
- Sprinkle crisps with confectioners' sugar. (Crisps keep in an airtight container at room temperature 4 days.) Makes 48 crisps.
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