Strawberries With Liqueur Food

LIQUOR-INFUSED CHOCOLATE STRAWBERRIES

Steps:

• Rinse strawberries and dry thoroughly. Use a syringe or clean marinade injector to inject about 2 teaspoons of brandy into each berry. Place them on a baking sheet, and refrigerate for about 30 minutes.
• In a metal bowl over a pan of simmering water, combine bittersweet chocolate and shortening. Stir occasionally until melted and smooth. Stir in heavy cream and 1/4 cup of brandy. Place white chocolate in a separate bowl, and when the dark chocolate has melted, place the bowl of white chocolate over the pan of simmering water, stirring occasionally until smooth. Be sure to remove from heat as soon as it is mostly melted, white chocolate can be sensitive.
• Dip strawberries into chocolate, and let the excess drip off into the bowl before placing on waxed paper to set. When the strawberries have all been dipped in chocolate, dip a fork into the white chocolate, and drizzle back and forth over berries to stripe.

ORANGE LIQUEUR MARINATED STRAWBERRIES

Steps:

• Toss the strawberries with the confectioners' sugar, liqueur, juices, and zest. Allow to marinate refrigerated for 30 minutes. Split the vanilla bean open with a knife and scrape out the seeds. Add the seeds to the whipping cream in an ice cold bowl and whip the cream to soft peaks just prior to serving. Serve one scoop of ice cream in a martini glass, spoon some marinated strawberries over the ice cream and serve with a dollop of whipped cream on top.;

ALCOHOL INFUSED STRAWBERRIES

Steps:

• Wash strawberries, place in bowl.
• Open a new bottle of prosecco and pour over the strawberries, covering completely.
• Place strawberreis in fridge to soak, for at least one hour, but as long as overnight. Stir occasionally to ensure full saturation.
• Strain strawberries and pat completely dry with papertowels.
• Immediately before serving dip strawberries in a deep bowl of sugar. Rotating to ensure full coverage of your strawberry.

ZESTY STRAWBERRIES WITH COINTREAU

Steps:

• Tip the strawberries into a large bowl. Splash over the Cointreau, add the orange zest and sift in the icing sugar, then give everything a really good mix. Cover, then leave for 1 hr or more for the juices to become syrupy and the strawberries to soak up some of the alcohol.
• To serve, scatter the mint leaves over the strawberries and give them one more good stir, then spoon into individual glass dishes.

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 LIQUEUR

Steps:

• Combine all ingredients in medium bowl. Let stand at room temperature 2 hours or refrigerate up to 4 hours.

STRAWBERRY LIQUEUR

Steps:

• Wash and stem the berries.
• In a bowl crush the berries and sugar together.
• Let stand for 1 hour.
• Transfer mixture to a clean 2 qt container.
• Add vodka, water, lemon juice, and zests.
• Cover and let stand in a cool dark place for 2 days, shaking several times each day.
• Press the mixture through a fine mesh sieve, discard solids.
• Transfer the liqueur to a clean container.
• Cover and let stand for 1 week.
• Filter into a decorative bottle with a tight fitting lid.
• Age for at least 1 month before serving.