Category: strawberry

deep fried strawberries with sherry sauce

Deep Fried Strawberries with Sherry Sauce

1 cup pancake mix
1/2 cup plus 2 tablespoons milk
24 large strawberries
Vegetable oil
Sherry Sauce

Combine pancake mix and milk, stirring well. Remove leaves and stems from cleaned strawberries; dip into pancake mix. Deep fry strawberries in hot oil (375 degrees F) until golden brown. Drain on paper towels.

Serve strawberries immediately with Sherry Sauce.

Sherry Sauce
1 cup sifted confectioners’ sugar
1/2 cup water
1 tablespoon plus 3/4 teaspoon cornstarch
1/4 cup sherry

Combine sugar and water in small saucepan; bring to a boil. Combine cornstarch and sherry, stirring until cornstarch is dissolved. Gradually stir cornstarch mixture into hot mixture; cook over medium heat, stirring constantly, until sauce is smooth and thickened.

strawberries with molasses sour cream sauce

Strawberries with Molasses Sour Cream Sauce

Source: Gourmet Magazine

1 cup sour cream
1 teaspoon granulated sugar
1/4 teaspoon vanilla extract
4 tablespoons unsulphured molasses
2 pints strawberries, hulled, and, if large, halved

In a small bowl, whisk together sour cream, sugar, vanilla extract and 2 tablespoons of the molasses until smooth. Divide strawberries between four bowls and top with sour cream sauce. Drizzle remaining molasses over servings.

Yields 4 servings.

strawberry peanut butter delights

Strawberry Peanut Butter Delights

5 ounces milk chocolate, divided
1/2 cup creamy peanut butter
2 tablespoons whipped topping
16 to 18 large strawberries

In a microwave-safe bowl, place 2 ounces chocolate (about 1/3 cup chips). Heat in microwave in 30-second bursts, stirring after each, until chocolate is melted. Set aside to let bowl cool, then stir in peanut butter and whipped topping.

Wash and dry strawberries, leaving hulls on. Cut each berry in half and spread one half with about one tablespoon peanut butter mixture. Top with the other half, pressing together. Refrigerate until filling is firm.

Melt remaining chocolate in microwave. Dip the tip of each filled berry in melted chocolate. Refrigerate until ready to serve.

amaretto strawberries

Amaretto Strawberries

2 ounces Amaretto
1 pint fresh strawberries
Vanilla ice cream

Marinate strawberries overnight in Amaretto.

Serve over ice cream, sprinkled with slivered almonds.

new orleans strawberries

New Orleans Strawberries

Flavor desired
8 ounces sour cream
1 quart fresh, cleaned strawberries
Dark brown sugar

Stir one of the desired flavors into sour cream.

To serve, place sour cream, sugar and strawberries in individual serving bowls. With a fork or wooden pick, dip strawberries into sour cream, then into brown sugar.

Flavor (choice of)
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

strawberries with lemon cream

Strawberries with Lemon Cream

8 ounces cream cheese, softened
1/2 cup sifted confectioners’ sugar
1 1/2 teaspoons grated lemon rind
1 tablespoon lemon juice
2 quarts fresh strawberries

Combine first four ingredients in a small mixing bowl. Beat at medium speed of electric mixer until blended. Cover and chill.

Wash strawberries; cap, if desired. Make 2 perpendicular slices down pointed end of each strawberry, cutting to within 1/2 inch of stem end. Carefully spread out quarter sections of each strawberry to form a "cup." Using a pastry bag, fill each strawberry with cream mixture. Refrigerate until ready to serve.

Makes about 3 1/2 dozen.

delicious strawberry blossoms

Delicious Strawberry Blossoms

12 large, fresh strawberries, washed
3 ounces cream cheese, softened
2 tablespoons confectioner’s sugar
1 tablespoon sour cream
Fresh mint leaves for garnish (optional)

Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don’t slice through the base.) Pull petals apart slightly.

In a small bowl, combine cream cheese, powdered sugar and sour cream, beat until light and fluffy.

Fill a pastry bag* fitted with a star tip, fill strawberries with cream cheese mixture.

* A plastic zipper sandwich bag can be used instead of a pastry bag, just filling with cream cheese mixture and squeezing out excess air before sealing. Carefully cut one corner off of the bottom of the bag and squeeze mixture out through the cut.

For added sweetness, you can use strawberry flavored cream cheese instead of plain.

strawberries with orange ricotta cream

1/2 cup part skim ricotta cheese
1/2 cup vanilla low fat yogurt
1 tablespoon sugar
1/2 teaspoon grated orange rind
1/2 teaspoon vanilla extract
1 cup quartered strawberries

Combine the first 5 ingredients in a blender; process until smooth. Spoon cheese mixture into a small bowl; cover and chill for 3 hours.

Spoon 1/2 cup strawberries into each of 2 bowls, and top each with 2-3 tablespoons cheese mixture. Serve.

deep-fried strawberries

Deep-Fried Strawberries

1 cup pancake mix
1/2 cup plus 2 tablespoons milk
24 large strawberries
Vegetable oil
Sherry Sauce (recipe follows)

Combine pancake mix and milk, stirring well. Dip strawberries in batter and deep fry in hot oil (375 degrees F) until golden brown. Drain on paper towels.

Serve strawberries immediately with Sherry Sauce. Yield: 2 dozen.

Sherry Sauce
1 cup sifted powdered sugar
1/3 cup water
1 tablespoon plus 3/4 teaspoon cornstarch
1/4 cup sherry

Combine sugar and water in a small saucepan; bring to a boil. Combine cornstarch and sherry, stirring until cornstarch dissolves. Gradually stir cornstarch mixture into hot sugar mixture. Cook over medium heat, stirring constantly, until sauce is smooth and thickened.

Yield: About 3/4 cup.