Strawberry Brandy Food

STRAWBERRIES ROMANOFF TASTE JUST LIKE LA MADELEINE -COPYCAT

Steps:

• Mix sour cream, brown sugar and Brandy in a bowl.
• In a separate bowl, whip cream until starts to thicken and add sugar--whip until thick.
• Fold cream into sour cream mixture and blend well.
• Serve with fresh strawberries.

STRAWBERRIES ROMANOFF

Steps:

• Combine sour cream, brown sugar, and brandy in a bowl and mix to combine.
• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.

STRAWBERRY BRANDY

Steps:

• Use only fully ripened, unblemished fruit.
• Wash and remove stems/hulls.
• Chop and mash fruit.
• Place in a plastic container or large glass bottle.
• Dissolve sugar in the vodka or brandy.
• Pour over the fruit.
• Cover and let sit in a cool dark place for 4 to 6 months.
• Strain out the fruit and bottle.
• Your fruit brandy is ready to drink!

BRANDIED STRAWBERRY SAUCE

Steps:

• In a small saucepan, heat honey, orange juice and brandy to boil. Reduce heat and add strawberries.
• Simmer for 10 minutes.
• Stir in corn starch.
• Remove from heat and let cool. Refrigerate before use.
• Use as a topping.

STRAWBERRY PANDOWDY

Steps:

• For the dough: In the bowl of a food processor, combine the flour, sugar, ginger and salt. Add the shortening in spoonfuls, then the butter, and pulse 12 to 15 times to combine. Add the ice water through the top and blend until the dough forms a loose ball, 15 to 30 seconds. Transfer the dough to a sheet of parchment or plastic wrap and sandwich it with another piece on top. Flatten the dough to a 6-inch disc and refrigerate for 20 minutes and up to 8 hours.
• Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
• On a flat surface, spread a thin layer of flour and roll the dough out to about 1/8 inch thick. Use a knife to cut the dough into rectangles about 1 inch long and 3/4 inch wide. Ideally, you want between 25 and 30 rectangles (you can also cut small rounds, squares or any other shape). Transfer the dough pieces to the lined sheet tray. Brush the dough with the egg wash and par-bake the dough until lightly browned, about 5 minutes.
• For the filling: In a 10-inch heavy-bottomed saute pan, heat 1 tablespoon olive oil over medium heat. When the oil begins to smoke lightly, remove the pan from the heat and add half the strawberries. Return the pan to the heat and cook over high heat to allow some of the water to escape, for 1 to 2 minutes. Transfer the berries to a large bowl and return the pan to the heat. Heat the remaining tablespoon olive oil and add the rest of the strawberries. Cook in the same manner for 1 to 2 minutes. Transfer to the bowl with the other cooked strawberries.
• In the pan, whisk together the jam, sugar, honey and molasses and simmer over medium-high heat so all the ingredients meld together, 2 to 3 minutes. Squeeze the lemon juice into a small bowl and add the zest, then whisk in the cornstarch until smooth. Stir the slurry into the jam mixture and bring the liquid to a boil. Reduce the heat and simmer gently, stirring frequently, until thickened, 2 to 3 minutes. Pour over the berries in the bowl and stir to coat.
• Transfer the berry mixture back to the pan. Arrange the pie dough rectangles directly on top of the filling in a circular pattern, each overlapping slightly, like shingles on a house. Place the pan in the center of the oven and bake until the pie crust shingles are golden brown, 18 to 20 minutes. (If the pie shingles sink slightly, that's OK.) Remove from the oven and allow to cool completely, 10 to 15 minutes. Sprinkle with sugar if desired and serve.

BRANDIED STRAWBERRY WINE

Steps:

• In a small saucepan over medium heat, combine the honey, blood orange juice, and sugar and heat until the sugar dissolves. Add the brandy and simmer for about 5 minutes.
• Add strawberries and continue to simmer for another 5 minutes or until the strawberries have lost their firmness.
• Remove from heat and let cool.
• When the stawberry mixture is cool, place in a blender and puree for one minute or until smooth. Add wine and stir.
• Pour into wine glasses (with ice if desired) and garnish with a ripe strawberry.

STRAWBERRY BRANDY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter 8 eight oz. ramekins and coat with cocoa powder.
• Place ramekins on cookie sheet covered with parchment paper.
• In glass bowl, defrost strawberries in microwave.
• Strain into another bowl and gently press out juice through fine strainer - keep pulp.
• Microwave liquid for 8 to 10 minutes until reduced to approximately ¼ cup.
• Place liquid and pulp into food processor and blend mixture.
• Resulting content should be approximately 1 ¼ cup of puree.
• In a large bowl combine sugar, flour, cocoa, baking powder, baking soda.
• Incorporate eggs, milk, oil, vanilla, ½ cup brandy, and 1 cup strawberry puree.
• Fill ramekins ¾ full. The cakes will overflow while baking.
• Bake 35 to 40 minutes.
• While ramekins are baking, prepare whipped cream and ganache.
• For the whipped cream, mix remaining puree with 2T sugar.
• In a separate bowl, whip 1 cup cream until it forms soft mounds.
• Add the sweetened puree to cream and whip until stiff peaks can be formed.
• Refrigerate strawberry whipped cream.
• For the ganache, begin by heating ½ cup plus 2 T cream on stove until steam begins to rise.
• Meanwhile, place 1 cup chocolate chips in bowl and microwave 1 minute.
• Remove and stir until all chips are almost completely melted.
• Pour cream over melted chocolate chips and stir until smooth.
• Add 1 T brandy and mix until incorporated.
• To assemble, place each ramekin on a plate, spoon ganache over the tap so that it spills over the side.
• Top with a mound of strawberry whipped cream.
• Enjoy!