Strawberry Glazed Sausage Food

STRAWBERRY GLAZE FOR DOUGHNUTS

Steps:

• Whisk together the confectioners' sugar, jam, lemon juice and 2 tablespoons water in a medium bowl until well combined and smooth.

SUPREME STRAWBERRY TOPPING

Steps:

• Wash strawberries and remove stems; cut large berries in half or roughly chop them.
• Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
• Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

MAPLE-GLAZED SAUSAGES

Steps:

• In a large skillet, brown sausage links. In a small bowl, combine the syrup, brown sugar and cinnamon; pour over sausages. Bring to a boil. Reduce heat; simmer, uncovered, until sausages are glazed.

HOMEMADE STRAWBERRY GLAZED DONUTS

Steps:

• Begin heating 3-4 cups canola oil on the stovetop over medium low heat. I like frying donuts in my cast iron skillet since it retains heat so well.
• Mix the butter and sugar together. Add in eggs, one at a time, mixing in between additions. Add in milk and vanilla and mix to combine.
• Add in dry ingredients and mix until well incorporated. Let dough rest for 10 minutes.
• Flour countertop liberally. Transfer dough onto flour and sprinkle top with additional flour. Knead for 2-3 minutes, adding flour in small amounts until dough is easier to handle and less sticky. (The dough will still be somewhat sticky, but manageable. One of the tricks to delicate, soft donuts is not over mixing/ over kneading and not adding in too much flour. Between sprinkling the countertop and the flour on the dough, you'll likely use an additional 1/4 cup of flour.)
• Roll dough out just a few times until it's about 1/2" thick. Use 2 different biscuit cutters to cut round donut shapes and set uncooked donuts and donut holes aside. (I made large round donuts using the smallest circle cutter and the 3rd largest, then made mini donuts by cutting a larger middle hole into the donuts I just cut.)
• Once oil reaches 325-330 degrees F, begin frying 3-4 donuts at a time. Let cook 2-3 minutes on one side, then flip donuts and cook an additional 2-3 minutes. Donut holes will cook much faster, usually 3 minutes total.
• Transfer cooked donuts to a plate lined with paper towels. Cool slightly.
• Whisk strawberry glaze ingredients together. Dip semi-cooled donuts in, making sure to coat well. Donuts taste best when eaten immediately, while still warm and dripping with gooey glaze! Store leftovers in an airtight container. Leftover donuts will soften, but they'll still be delicious.

HOMEMADE STRAWBERRY GLAZE

Steps:

• Mash the Strawberries and set aside
• In a saucepan, combine sugar and cornstarch
• Stir in water and mashed berries
• Bring to a boil, stirring constantly
• Stir in food coloring if desired
• Cook and stir 3 minutes until thick
• Remove from heat and transfer to bowl, cool 10-15 minutes
• If strawberries are not smooth, you can either put them through a sieve and smash them or use the food processor.

EASY STRAWBERRY GLAZE

Steps:

• Combine all wet ingredients in a bowl with a whisk
• Add powdered sugar a little at at time and whisk until there are no clumps
• Pour over baked goods
• Refrigerate leftover glaze for up to 3 days

STRAWBERRY-GLAZED FRUIT SALAD

Steps:

• In a large bowl, gently toss the strawberries, pineapple and bananas; fold in glaze. Chill for 1 hour.

GLAZED STRAWBERRIES

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with aluminium foil and spraying the foil with nonstick cooking spray.
• Wash the strawberries and dry them carefully.
• Prepare an ice bath by placing ice and cold water in a bowl large enough to hold your intended saucepan.
• Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Insert a candy thermometer.
• Stir until the sugar is completely dissolved.
• Continue to cook, without stirring, until the temperature reaches 300 F on the candy thermometer.
• During this process, which can take from 10 to 20 minutes, wipe down the sides of the saucepan occasionally with a wet pastry brush to prevent crystallization.
• Once the candy has reached 300 F, remove the pan from the heat immediately and immerse the bottom in the prepared ice bath to stop it from cooking any further. Do not let the ice water get into the pot.
• Once the candy has stopped cooking (look for the bubbles to stop rising from the bottom of the pan), remove the pan from the ice water. Now you can begin to dip your berries. Holding a strawberry by the stem, dip it until it is almost submerged in the candy. Be careful not to touch the liquid candy, as it is very hot and can cause painful burns.
• Remove the berry from the candy and allow the excess to drip off the end.
• Turn it a few times to ensure excess candy has dripped off, then place it on the prepared, oiled baking sheet.
• Quickly repeat with remaining berries until they are all coated in candy.
• Allow the candy to set at room temperature.
• Serve immediately and enjoy!

STRAWBERRY BREAD

Steps:

• Preheat the oven to 350 degrees.
• In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
• In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
• Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
• To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
• Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

STRAWBERRY GLAZE

Steps:

• Blend or puree the strawberries into a liquid.
• Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
• Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.

STRAWBERRY GLAZE

Steps:

• Mash strawberries.
• Combine them with sugar and cornstarch in a heavy saucepan.
• Stir well.
• Cook oven medium heat until thick, stirring constantly.
• Stir in Grand Marnier.
• Cover and chill.

HOW TO MAKE STRAWBERRY GLAZE

Steps:

• Rinse the strawberries. Cut off the caps and chop the berries into small chunks. Set aside 1/3 for later.
• In a saucepan over medium-high heat, combine 2/3 of the strawberries, sugar, and vanilla. Stir until the strawberries release their juices. Mash the berries with a wooden spoon to release more syrup. Keep cooking for 15 minutes or until the mixture thickens.
• Use a stick blender or whisk to puree/mash the strawberries to achieve your desired smoothness or chunkiness.
• Combine the puree with the remaining strawberries and enjoy!

HOW TO MAKE GLAZED STRAWBERRIES

Steps:

• Rinse 16 strawberries and dry them with a paper towel. You can leave the stems on the strawberries or trim them off if you prefer. Ensure that the strawberries are completely dry since the sugar glaze won't stick to wet berries. Avoid using frozen strawberries for this recipe. They'll release too much moisture as they thaw and they'll become mushy.
• Insert a toothpick into the stem or big end of each strawberry. Push the toothpick about 1 inch (2.5 cm) deep into the strawberry. This will make it easier to dip the strawberries into the hot glaze. If you don't have toothpicks, you can use lollipop sticks or bamboo skewers.
• Put the sugar and water into a saucepan with a candy thermometer. Pour 1 cup (200 g) of granulated sugar along with 1⁄4 cup (59 ml) of water into a saucepan and clip a candy thermometer to the side of the saucepan. The tip of the candy thermometer should be near the bottom of the pan without touching it.Variation: To make red-glazed strawberries that have a cinnamon flavor, reduce the amount of sugar to 3/4 cup (150 g) and add 1/2 cup (112 g) of crushed cinnamon red hots along with the water. You can also substitute caster or superfine sugar for the granulated sugar.
• Heat the sugar syrup until it reaches 300 °F (149 °C). Stir the sugar so it mixes with the water and turn the burner to medium-high. Stir the mixture frequently as it liquifies and heats up to 300 °F (149 °C). Stir gently to prevent the hot syrup from splashing out of the saucepan. 300 °F (149 °C) on the candy thermometer is also called hard crack stage. If you don't have a thermometer, spoon a little syrup into a bowl of cold water. The syrup should break and crack if it's hot enough.
• Turn off the burner and dip the strawberries into the syrup. Carefully hold a strawberry by the toothpick and lower it into the hot syrup. Dip it down until all but the stem is glazed. Then place it on a sheet of parchment paper. Repeat this with the rest of the strawberries. Work quickly so the syrup doesn't have a chance to cool too much. The hot syrup can burn your skin, so use caution when you dip the berries.
• Let the strawberries harden and serve them within 2 hours. Leave the strawberries alone for a few minutes so they harden completely. For the best texture, serve the glazed strawberries within 2 hours. You can set them out for guests to pick up or place them on top of decorated cakes and tarts. The berries will begin to shrink under the glaze and they'll become too ripe after a few hours. This is why you should avoid making the glazed strawberries too far in advance.

STRAWBERRY GLAZED SAUSAGE

Steps:

• Cut sausage into about 6 pieces (about 3-4 inches long). Then make cuts into each section, not going all the way through, to make meat fan out when cooking. (See photo.).
• Cook in nonstick skillet until browned and starting to separate into fans.
• Meanwhile, mix remaining ingredients in a small bowl.
• When meat is browned, pour glaze ingredients over meat and cook, stirring often, until sausage is completely coated. This only takes a couple of minutes. It will thicken as it cools.
• DON'T OVERCOOK, or the glaze will become hard like candy!
• Serve and enjoy!