Strawberries With Amaretto Sauce Food

STRAWBERRIES WITH AMARETTO SAUCE

Steps:

• Wash, dry , and hull strawberries.
• In a small bowl mix together sugar, vanilla, and ground almonds.
• In a separate bowl, beat egg whites until frothy.
• Dip strawberries in egg white, then roll in almond mixture to coat.
• Place strawberries on a plate, cover and freeze for 15-20 minutes (Do not freeze longer than 20 minutes).
• Remove from freezer, and let thaw about 20 minutes while you prepare the sauce.
• Whisk egg yolks, grated lemon peel, and sugar together in top of a double boiler over simmering water.
• Add amaretto gradually to egg yolk mixture.
• Whisk until sauce is foamy. Remove from heat.
• Spoon sauce into 6 individual bowls.
• Divide thawed strawberries among bowls.
• Garnish with a few strawberry leaves and serve.

STRAWBERRIES WITH AMARETTO SAUCE

Steps:

• Slice fresh strawberries into thirds.
• Mix sour cream, sugar and Amaretto well.
• The sauce should be thick and not runny.
• Chill the sauce in the fridge for 2- 3 hours.
• Pour over fresh strawberries.
• Cook time is chilling time in fridge.

AMARETTO STRAWBERRIES

Steps:

• Wash and hull strawberries; drain. In a large bowl, marinate strawberries in Amaretto liqueur overnight. Serve over ice cream and sprinkle with slivered almonds.

AMARETTO STRAWBERRIES

Steps:

• Combine the strawberries with the amaretto in a serving container and stir together. Crush about 1/4 cup of the strawberries with a fork, and mix again.
• Let the mixture stand for about 30 minutes before serving (if you are planning to let it stand any longer than that, cover and refrigerate). Serve over yogurt or frozen yogurt in dessert bowls.
• strawberries
• The season for good, locally grown strawberries is fleeting, unless you live in California. Though it's possible to buy them nearly all year, mass-produced strawberries are the equivalent of flavorless hothouse tomatoes. There's nothing like the real thing, freshly picked.
• I'm fortunate to live in the Hudson Valley region of New York state, where both cosmopolitan and rural pleasures abound. Thriving small farms yield lush seasonal produce, with many outlets for picking your own. I love to take my sons to pick our own produce-it's a great way to appreciate the connection between the land and the kitchen. We especially like to pick berries. The first time we picked strawberries, one of my boys kept putting his head in the bucket to take a deep breath, saying, "It smells so relaxing!" As he grows older, I'm sure that the scent of strawberries will spur pleasant memories.
• nutrition information
• Calories: 55
• Total Fat: 0g
• Protein: 0g
• Carbohydrate: 8g
• Cholesterol: 0mg
• Sodium: 1mg

STRAWBERRY AMARETTO PASTRIES

Steps:

• Preheat oven to 400°F.
• Unfold pastry dough onto a large cooking stone.
• Coarsely grate half of the almonds.
• Combine grated almonds and half of the sugar; sprinkle evenly over surface of dough.
• Lightly press almond mixture into dough.
• Cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares.
• Separate squares evenly over surface of baking stone.
• Bake 16-18 minutes or until puffed and golden brown.
• Remove from baking stone; cool completely.
• Lightly toasted the almonds, then coarsely chop the almonds and set aside.
• Zest entire orange.
• Combine zest and remaining 1 tablespoon sugar; set aside.
• Whisk sour cream, powdered sugar and almond extract.
• Fold in whipped topping.
• Slice strawberries.
• Split open each pastry square; arrange half of the strawberries into bottom of each shell.
• Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds.
• Top with remaining sliced strawberries and sprinkle with sugared orange zest.
• Place tops of pastry shells over filling.
• Serve immediately.

AMARETTO SOUR CREAM STRAWBERRIES

Steps:

• Mix sour cream, Amaretto, and powdered sugar together. Chill.
• Wash strawberries, keeping the tops on to use as a dipping handle.
• Dip as you eat.