Strawberry Sundae Cups Food

CINNAMON-STRAWBERRY SUNDAES

Steps:

• In a small saucepan, melt butter over medium heat. Stir in brown sugar, lime juice and cinnamon. Cook and stir until sugar is dissolved. Add strawberries; cook until tender, about 2 minutes longer. Serve with ice cream; sprinkle with lime zest.

HALLE'S MINI SUNDAES

Steps:

• For the chocolate cups: Add the milk chocolate chips to a heatproof bowl. Add the white chocolate chips to a second heatproof bowl. Divide the coconut oil between the two bowls and microwave separately in 30-second increments, stirring after each, until completely smooth, about 1 minute total. Set aside and let cool for 5 minutes.
• Using a pastry brush, paint the entire inside of three cupcake liners with the melted white chocolate; don't be shy-really slather it on. Transfer to a plate. Do the same with the melted milk chocolate and three more cupcake liners. Place on the plate, next to the white chocolate cups, and transfer to the refrigerator to chill for 10 minutes. Remove the cups and repeat for a second layer. Return the plate to the refrigerator until the chocolate is completely set, at least 30 minutes.
• Remove the cups from the refrigerator and carefully peel the cupcake liners away from the chocolate. Use immediately or return to the fridge until ready to use.
• For the strawberry shortcake sundaes: Scoop 3 tablespoon-size scoops strawberry ice cream into each white chocolate cup. Top each with the shortcake, strawberry sauce, whipped cream and red sprinkles.
• For the toffee coffee sundaes: Scoop 3 tablespoon-size scoops coffee ice cream into each milk chocolate cup. Top each with the toffee bits, pecans, caramel sauce, whipped cream and chocolate sprinkles.

STRAWBERRY SUNDAE SAUCE

Steps:

• Wash and mash strawberries, measuring out enough mashed berries to make 4 cups. In a Dutch oven, combine strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil 1 minute longer, stirring constantly. Remove from the heat. Stir in syrup and liqueur if desired. Skim off foam., Pour into jars or freezer containers, leaving a 1/2-in. headspace. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set. Refrigerate for up to 3 weeks or freeze for up to 1 year. Serve with ice cream.

STRAWBERRY CRISP SUNDAE

Steps:

• Oatmeal Ice Cream:
• Combine milk, cream, cinnamon sticks, liquid glucose, and 1/2 the amount of sugar into a pot and bring up to a simmer.
• Stir in the steel cut oats, quick oats and the butter; continue stirring on a low heat for 5 minutes or until it begins to thicken.
• Combine your yolks and the remaining sugar in a bowl and whisk until well combined. Temper the egg mixture into the hot liquid let the ice cream base cook until it coats the back of the spoon.
• Quickly strain through a chinois so that the oatmeal does not solidify. Put into a water bath to chill.
• When the base is cold pour into the ice cream machine and spin.
• Roasted Strawberries:
• Preheat oven to 400 degrees F.
• Clean and cut the strawberries depending on the size of them in quarters or halves, as long as they are all the same size in the end.
• Sprinkle 1/4 cup of sugar over the cut strawberries and a pinch or salt.
• Rub a sheet pan or cookie sheet, with butter until nicely covered. Place the buttered sheet pan in the oven for 2 to 3 minutes so it gets very hot. Carefully pull the sheet pan out of the oven and pour the strawberries on the hot sheet pan (be careful of the splatter). Place the sheet pan with the strawberries back in the oven for 3 minutes. After the 3 minutes pull out of the oven let cool slightly and enjoy.
• Oatmeal Streusel:
• Preheat oven to 350 degrees F.
• Cut your cold butter into small dice and set aside in the refrigerator.
• Combine all the ingredients, oats, sugar, flour, salt, cinnamon. Put the dry ingredients in a stand mixer with the paddle attachment on a medium-slow speed. Mix until all the ingredients are evenly dispersed. Add the cold butter and drop the diced butter into the mixer only a few cubes at a time. While the machine is running do not walk away from it, you do not want the mixture to over mix. You will know that the streusel is done when it has just come together and the color will change from pale light brown to medium tan.
• Grease a 1/2 sheet pan or cookie sheet with cooking spray then a piece of parchment paper.
• Sprinkle the streusel onto the cookie sheet.
• Bake for 5 to 10 minutes depending on the how crunchy or chewy you like it to be.
• Assembly:
• In a sundae glass of your choice first layer the bottom with roasted strawberries, then oatmeal streusel then a scoop of the oatmeal ice cream. Repeat layers and garnish with a cinnamon stick and fresh strawberries.

STRAWBERRY SHORTCAKE SUNDAES

Steps:

• Make the biscuits: Preheat the oven to 375 degrees F. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. Add the butter and rub the mixture together with your fingertips until it looks like coarse meal with pea-size bits of butter. Stir in the buttermilk with a wooden spoon to form a rough dough. Scoop 6 mounds of dough onto a baking sheet, about 1 inch apart. Bake until puffed and golden brown, about 25 minutes. Transfer to a rack and let cool 10 minutes on the baking sheet.
• Meanwhile, prepare the strawberries: Combine the strawberries and honey in a saucepan over medium heat; partially cover and cook, stirring occasionally, until the strawberries are just softened, 10 to 15 minutes. Divide the strawberries among bowls, reserving some of the juices; top each with a warm biscuit and a scoop of ice cream. Drizzle with the reserved strawberry juices. Photograph by Anna Williams

LEMON AND STRAWBERRY SUNDAES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch metal loaf pan and line the bottom and sides with a strip of parchment paper.
• Add the butter, ricotta and sugar to a large bowl. Beat the mixture with a hand-held mixer on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Fold the ingredients together with a rubber spatula until just combined. (Do not overmix.) Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Remove to a rack to cool for 1 hour.
• For the assembly: Meanwhile, combine the berries, salt and 2 tablespoons sugar in a small bowl. Toss well with a fork to combine, mashing the berries slightly with the back of the fork. Allow to sit at room temperature for 10 minutes. Whisk together the heavy cream, vanilla extract and remaining 2 tablespoons sugar in a separate bowl until soft peaks form.
• Dice 6 slices of lemon loaf, then divide evenly among 6 bowls or glasses. Top each serving with some of the strawberry sauce, followed by a scoop of ice cream and a dollop of whipped cream.