Strawberries In Cointreau Food

STRAWBERRIES WITH COINTREAU

Steps:

• Peel wide strips of zest without the pith from orange and cut into very thin strips. (Put aside rest of orange for another use.).
• In small saucepan, combine granulated sugar and water; bring to the boil over high heat.
• Add orange zest; reduce heat and simmer for 10 minutes.
• Remove from heat and let syrup cool; stir in liqueur.
• Put berries in bowl.
• Add syrup and orange zest; set aside for 2 hours.
• Whip cream and sweeten to taste with powdered sugar.
• Serve strawberries topped with whipped cream and garnished each serving with a whole strawberry.

STRAWBERRIES IN COINTREAU

Steps:

• Place the strawberries and Cointreau in a medium bowl and stir until well combined. Cover and place in the fridge for 1-2 hours to macerate.
• Run a vegetable peeler to peel along the long edge of the block of chocolate to make chocolate curls. Set aside until serving.
• To serve, spoon the strawberry mixture into serving bowls. Top with cream and chocolate curls.

BERRIES WITH COINTREAU

Steps:

• Hull and halve most of the strawberries, leaving some whole for decoration.
• Using a clear glass bowl for display add frozen berries and fresh strawberries and mix together, leaving the whole strawberries for later.
• Put Cointreau, arrowroot and honey into a small saucepan and heat until it starts to thicken, then add about 1/4 of the berries from the glass dish and puree or blend with a stick blender.
• Pour pureed berries over the mixed berries in the glass bowl and mix well, keeping the whole strawberries on top for decoration.
• Taste now before chilling and adjust flavours, by adding more Cointreau and sweetener if necessary - I usually just add icing sugar instead of more honey.
• Cover with cling wrap and chill then serve with ice-cream or whipped cream.

STRAWBERRIES TO DIE FOR - WITH COINTREAU SAUCE

Steps:

• Wash and hull the strawberries. Pick out the over ripe or very ripe ones.
• Cut strawberries in half and sprinkle the Splenda.
• To make the sauce, roughly chop the remaining strawberries in a blender and blend for about 15 seconds, tossing in the Contreau and 1/2 tbpn of the Splenda. Chill and serve with the choice of light cream or ice cream.

STRAWBERRIES IN COINTREAU

Steps:

• Hull and halve strawberries, leaving about 8 whole for pavlova decoration, and put into a medium bowl; scoop passionfuit into bowl; add Cointreau to taste & sugar and chill for an hour or two.
• Before topping pavlova with strawberries and passionfruit, drain juice from the fruit, being careful not to lose any of the passionfruit pulp; taste and add more Cointreau and sugar if necessary.
• Thicken the juice with arrowroot over a low heat to make a pouring sauce, not too thick as it will thicken as it chills - amount of arrowroot needed depends on how much juice you have from the strawberries.
• After adding cream to pavlova, top with the strawberries, both sliced and whole (leave leaves on whole strawberries) and pour over the sauce.

STRAWBERRY, ORANGE AND COINTREAU BRUNCH

Steps:

• Turn the oven to a moderate heat.
• In a bowl, combine strawberries, orange juice, Cointreau (or Grand Marnier), caster sugar, orange rind, slivered, toasted almonds and feta cheese.
• Thoroughly grease a shallow baking pan large enough to accommodate four slices of bread without the slices overlapping.
• Place half the slices of bread in the baking pan.
• Divide the strawberry mixture evenly over the slices of bread. Don't worry if some spills over the edges. When you pour the egg mixture over the 'strawberry sandwiches', this should cover the 'sandwiches' and spill over to the sides of the baking pan.
• Top the filled 'strawberry sandwiches' with the remaining bread slices.
• Lightly beat the four eggs, add the milk and beat for an additional 30 seconds, until the eggs and milk are combined.
• Pour the egg/milk over the top of the 'strawberry sandwiches'.
• Stand for 2 minutes.
• Using Dancer^'s recipe for Cinnamon Sugar #41463, combine cinnamon and sugar to make Cinnamon Sugar.
• Bake the 'strawberry sandwiches' in the oven until golden brown.
• Sprinkle the 'strawberry sandwiches' with cinnamon sugar.
• Garnish with fresh herbs and serve with maple syrup.