Strawberry Orange Spread Food

STRAWBERRY-ORANGE SPREAD

Steps:

• Mix strawberries, pectin, orange peel and orange juice in 3-quart saucepan until pectin is dissolved. Heat over high heat about 2 minutes, stirring constantly, to rolling broil. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat.
• Skim off foam. Immediately pour into hot, sterilized jar, leaving 1/4-inch headspace, or into freezer containers, leaving 1/2-inch headspace. Wipe rims of jars or containers; seal. Let stand at room temperature about 24 hours or until set. Store in refrigerator or freezer up to 3 months.

STRAWBERRY ORANGE SPREAD

Steps:

• In a kettle, combine the strawberries, orange juice and zest. Stir in pectin. Bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil and stir for 1 minute. Remove from the heat; skim off foam. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze.

FLUFFY ORANGE SPREAD

Steps:

• In a small bowl, beat cream cheese and orange juice until smooth and creamy. Add sugar and orange zest; mix well. Serve with bread, bagels or toast. Store in the refrigerator.

STRAWBERRY SPREAD

Steps:

• Place cottage cheese and preserves in food processor or blender container; cover. Process until well blended.
• Serve as a spread for split bagels, muffins, toasted bread slices or other breakfast breads.

STRAWBERRY-ORANGE SURPRISE CUPCAKES

Steps:

• Cupcakes: Preheat oven to 350. Line tweleve 2 1/2-inch muffin cups with paper bake cups. Coat cups with nonstick cooking spray. Set aside.
• In a bowl, gently stir together diced strawberries and orange marmalade; set aside.
• In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
• In a small bowl, whisk together buttermilk, sugar, oil, egg, and vanilla. Add buttermilk mixture to flour mixture. Whisk just until combined. Add finely shredded orange peel and gently stir.
• Spoon 1/2 of the batter into prepared muffin cups. Evenly spoon strawberry mixture over batter in muffin cups. Bake 14-16 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack.
• Frost cooled cupcakes with frosting. Store frosted cupcakes in refrigerator. Garnish with orange peel strips and fresh strawberry slices before serving.
• Orange Cream Cheese Frosting: In a medium bowl, beat Neufchatel with an electric mixer on medium speed until smooth. Beat in greek yogurt. Stir in marmalade (frosting will thin slightly). If desired, tint frosting pink with a few drops red food coloring. Cover and chill frosting 4-24 hours before piping on cakes.

STRAWBERRIES IN ORANGE JUICE

Steps:

• Stem the strawberries and put them in a serving bowl. Sprinkle with the sugar and pour over the juice. Cover and leave to macerate several hours or overnight before serving.

STRAWBERRY ORANGE SMOOTHIE WITH A TWIST

Steps:

• Combine everthing in a blender except the preserves and sugar and blend until smooth.
• Spread preserves on one plate and sprinkle some sugar an another.
• dip the rim of the glass you plan to serve this treat in onto the plate with preserves on it to coat the rim of the glass -- Or spread the preserves on the glass with a knife or VERY clean digits until the rim is coated.
• Then dip the raspberry covered rim in sugar and then fill with the smoothie and enjoy.

STRAWBERRY SPREAD FOR ONE

Steps:

• Mix ingredients until blended.

STRAWBERRY ORANGE SPREAD

Steps:

• In a kettle, combine the strawberries, orange juice and orange peel. Stir in pectin. Bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil and stir for 1 minute. Remove from the heat; skim off foam. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze.

STRAWBERRY-ORANGE RICOTTA CAKE WITH PISTACHIOS

Steps:

• For cake:
• Preheat oven to 375°F. Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper. Using on/off turns, finely chop 1 cup pistachios with flour in processor. Using electric mixer, beat egg yolks with 1/3 cup sugar in large bowl until thick, about 4 minutes. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually beat in remaining 1/3 cup sugar, continuing to beat until whites are stiff and glossy. Fold half of whites into yolk mixture, then gently fold in half of pistachio mixture. Fold in remaining pistachio mixture, then remaining whites.
• Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 15 minutes. Cool cakes completely in pans on rack.
• Run knife around edge of each pan to loosen cakes. Invert cakes onto 9-inch-diameter cardboard rounds. Tap sharply on work surface, if necessary, to release cakes from pans. Peel off parchment.
• For candied orange peel and syrup:
• Stir 1/3 cup water and sugar in heavy small saucepan over medium heat until sugar dissolves. Add orange peel; simmer until translucent, about 12 minutes. Cool. Strain syrup into bowl; add orange juice and Grand Marnier and reserve. Finely chop orange peel.
• For frosting and filling:
• Blend ricotta cheese and powdered sugar in processor until very smooth, about 1 minute. Transfer to large bowl. Beat whipping cream and vanilla in medium bowl until firm peaks form. Fold cream mixture into ricotta mixture in 2 additions. Transfer 2 cups ricotta mixture to small bowl and reserve for frosting. Stir chopped chocolate and chopped orange peel into remaining ricotta mixture for filling. If necessary, chill frosting and filling until firm enough to spread.
• Place 1 cake layer on platter; brush with half of reserved orange syrup. Spread chocolate-ricotta filling evenly over. Top with second cake layer. Brush remaining orange syrup over. Spread ricotta frosting over top and sides of cake. Chill until frosting firms slightly, about 2 hours. Gently press toasted pistachios onto frosting around sides of cake. (Can be made 1 day ahead. Cover with cake dome; keep chilled.)
• Overlap strawberry slices in concentric circles atop cake. Stir jam in small saucepan over medium-low heat until melted. Brush melted jam over strawberries. (Can be made 1 hour ahead. Chill.)

QUICK STRAWBERRY-ORANGE MARMALADE

Steps:

• Place strawberries in heavy medium saucepan; stir in sugar. Let stand until juices are released, stirring occasionally, about 15 minutes. Cook strawberry mixture over high heat 3 minutes, stirring occasionally. Add marmalade and cinnamon stick pieces; bring mixture to boil. Reduce heat to medium and cook until mixture is thick enough to coat spoon, stirring occasionally, about 15 minutes. Transfer to bowl. Refrigerate until cold, then cover and keep refrigerated. (Can be made 2 days ahead.)