Strawberries Marsala Food

STRAWBERRIES WITH MARSALA AND LEMON SAUCE

Steps:

• For the sauce: In a small saucepan, combine the wine, sugar, lemon zest, and lemon juice over medium-high heat. Bring the mixture to a simmer, stirring constantly until the sugar has dissolved. Cook until the liquid has reduced by half, 25 minutes. Remove the pan from the heat and stir in the nutmeg. Allow the sauce to cool for 30 minutes. Refrigerate for at least 1 hour before serving (can be made 3 days in advance).
• To serve: Scoop the gelato into 4 dessert bowls and arrange the strawberries on top. Drizzle with the sauce and top with the crushed cookies.

STRAWBERRIES WITH MARSALA

Steps:

• Toss together strawberries, sugar, and Marsala until sugar is dissolved.
• Let macerate at room temperature, tossing occasionally, 30 minutes before serving.

STRAWBERRY, MASCARPONE, AND MARSALA BUDINI

Steps:

• Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl. Stir gently until well blended. Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend. Cover mascarpone and berry mixtures; refrigerate 30 minutes.
• Place 2 tablespoons crumbled cookies in each of 6 goblets. Divide strawberry mixture with juices among goblets. Top berries with mascarpone mixture, then remaining cookies. Cover and chill at least 30 minutes and up to 2 hours.
• *Mascarpone (Italian cream cheese) and amaretti cookies are available at Italian markets and many supermarkets.

FRESH MELON AND STRAWBERRIES WITH MARSALA

Steps:

• Wash and hull the strawberries.
• Cut each cantaloupe in half and remove the seeds.
• With a round melon baler, scoop out the pulp.
• Reserve the cantaloupe shells.
• Put melon balls and strawberries into a large bowl.
• Add 1/2-cup sugar and the Marsala wine; mix well.
• Refrigerate for several hours.
• Sprinkle the cantaloupe shells with the remaining sugar and refrigerate for several hours.
• Fill cantaloupe shells with the marinated melon and strawberries.
• Spoon some of the juice over the fruit.
• Serve chilled.

MARSALA ZABAGLIONE WITH STRAWBERRIES

Steps:

• Before hand, chill 4 serving cups (I like using cocktail glasses).
• Bring 2-3 inches of water in a medium saucepan to a steady simmer.
• In the meantime, take each chilled glass and dip the rim into a small bowl of tap water, and then onto a plate strewn with sugar (each glass will have a sugar rim!). Divide the strawberries evenly and out in cups.
• Whisk the egg yolks and sugar together in a glass, heat resistant bowl until frothy.
• At this point the water should be simmering and emitting a continuous flow of steam. Place egg yolk mixture in glass bowl on top of simmering pan, creating a double boiler. Whisk continuously. Make sure the bowl and water do not touch and that the yolk does not cook. Whisk in the marsala wine a little at a time until mixture doubles or triples in volume over heat. This should take about 5 minutes of whisking (a good workout!). It is done when the consistency becomes a soft mousse. If you are having trouble or your arm gets tired, you can also use a hand held mixer. Immediately spoon the zabaglione over the strawberries and serve.

STRAWBERRY, MASCARPONE AND MARSALA BUDINI

Steps:

• Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl.
• Stir gently until well blended.
• Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend.
• Cover mascarpone and berry mixtures; refrigerate 30 minutes.
• Place 2 tablespoons crumbled cookies in each of 6 goblets.
• Divide strawberry mixture with juices among goblets.
• Top berries with mascarpone mixture, then remaining cookies.
• Cover and chill at least 30 minutes and up to 2 hours.