CANDIED STRAWBERRIES
Give roses a rest: Sweet and glossy, these candy-dipped strawberries don't need water (but they won't last as long).
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 12 strawberries
Number Of Ingredients 3
Steps:
- Add the sugar, corn syrup and 1/4 cup water to a small heavy-bottom saucepan. Bring to a boil over high heat, stirring once to make sure the sugar dissolves. Attach a candy thermometer or use and instant read thermometer and bring to 300 to 310 degrees F. Remove the pot from the heat and let sit for 1 minute.
- Stir the sugar mixture to even out the temperature from top to bottom. Dip the strawberries, using the stem as a handle and swirling to coat. Remove and allow excess syrup to drip off, shaking as needed. Place on a parchment-lined baking sheet and allow to cool and harden, about 10 minutes.
- Trim the ends of 12 extra-long lollipop sticks to the desired length to fit your vase. Carefully skewer each strawberry through the stem end and arrange into a bouquet in the vase. Serve within 2 hours (see Cook's Note).
STRAWBERRIES ROMANOFF
I go to La Madeleine restaurant just for their strawberries Romanoff. Very easy to make and yummy.
Provided by steph
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 299.5 calories, Carbohydrate 33.3 g, Cholesterol 53.4 mg, Fat 17.5 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 10.6 g, Sodium 31 mg, Sugar 26.9 g
BRANDIED STRAWBERRY SAUCE
Came out as a result of the RSC #11 contest. This didn't have the required number of ingredients, but I liked the taste. Good with pound cake, ice cream, french toast or whatever you like. Needs to cool before using and keep refrigerated.
Provided by Kim127
Categories Sauces
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 61.1, Fat 0.1, Sodium 0.9, Carbohydrate 10.4, Fiber 1, Sugar 8.4, Protein 0.4
BRANDIED STRAWBERRIES
Make and share this Brandied Strawberries recipe from Food.com.
Provided by 4-H Mom
Categories Dessert
Time 25m
Yield 1 1/2 pints
Number Of Ingredients 5
Steps:
- In a large saucepan, combine sugar and water. Stirring constantly, cook over medium heat until sugar dissolves.
- Stir in strawberries and lemon juice. Bring to a boil and cook for 10 minutes.
- Remove from heat, stir in brandy.
- Store in airtight container in refrigerator.
- Serve with cake or ice cream.
Nutrition Facts : Calories 1164.1, Fat 0.3, Sodium 96.2, Carbohydrate 245.2, Fiber 6.5, Sugar 226.4, Protein 1.4
BRANDIED FRUIT SCONES
A great batch of scones requires only a few ingredients, but fast hands are essential for working the flour, cold butter and cream into a firm, substantial dough. Brandied dried fruit is added to this traditional dough, and the result is a holiday treat that carries notes of warming spices and citrus. The dough can be cut and baked immediately, or stored in the freezer and baked to order. Brush with heavy cream and sprinkle with sugar before they go into the oven, and you'll have a batch of scones with perfect crackly tops. These are best served warm with a generous slather of salted butter and a dot of piquant marmalade, but they'll keep for a day or two if stored in an airtight container at room temperature.
Provided by Yewande Komolafe
Categories pastries, quick breads
Time 30m
Yield 16 scones
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Line a sheet pan with parchment paper.
- In a medium mixing bowl, combine 3 cups flour, 1/4 cup sugar, the salt, baking powder and baking soda, and whisk to incorporate. Working quickly, rub the cold butter into the dry mixture using your fingers or a pastry cutter. Cut the butter into the flour until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter, to cut the butter.)
- Add the drained brandied fruit and toss to combine. Make a well in the center and pour in the heavy cream. Use a wooden spoon to combine until a shaggy dough forms. Transfer the dough to a work surface and press the clumps together enough to form a slightly uniform piece.
- Lift the dough and flour your work surface. Pat or roll the dough out into an 8-inch square. Use a sharp knife or a bench scraper to divide the dough into 16 square pieces. Transfer the scones to the prepared baking sheet. Brush the tops with heavy cream, and sprinkle with sugar if you like.
- Bake until cooked through and the tops are golden brown, 20 to 22 minutes. Serve warm or at room temperature.
BRANDIED-FRUIT TARTLETS
Use different cookie cutters or aspic cutters to create fun toppers for each of these dried-fruit tartlets, or cut decorative vents with a sharp knife.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Yield Makes 12
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring dried fruit and cider to a boil over medium-high. Reduce heat and simmer until liquid is almost absorbed, 8 minutes. Transfer fruit mixture to a food processor and pulse until finely chopped but not pasty. Transfer to a medium bowl and stir in pecans and brandy. (To store, transfer to an airtight container and refrigerate, up to 1 week.)
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into 12 rounds, then press rounds into 12 standard muffin cups (dough should come 3/4 inch up sides). Divide fruit mixture among cups and brush edges with egg. With a 2 1/2-inch cookie cutter, cut remaining dough into 12 smaller rounds (reroll scraps if necessary). With lightly floured decorative cutters or a knife, cut out shapes from smaller rounds (or cut slits to vent). Place on tartlets, pressing lightly at edges to seal. Brush tops with egg and sprinkle with sugar. Freeze until firm, 10 minutes (or up to 1 day).
- Bake until tartlets are golden brown, 25 minutes, rotating pan halfway through. Let cool in pan, 5 minutes. Run a thin knife around each tartlet; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 329 g, Fat 18 g, Protein 4 g
BRANDIED DRIED CRANBERRIES AND CHERRIES
Categories Dessert Christmas Thanksgiving Quick & Easy Low Sodium Cranberry Dried Fruit Cherry Brandy Fall Winter Vegan Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- In a small saucepan simmer all ingredients except brandy, stirring,
- 5 minutes, and remove pan from heat. Stir in brandy and cool. Brandied fruits may be made 2 days ahead and chilled, covered. Bring brandied fruits to room temperature before serving.
BRANDIED DRIED FRUIT
The complex layers of flavor that develop from combining dried fruit, citrus, spices and brandy are the reward for an investment of time. And time does most of the work in this recipe, which produces brandied fruit that you can use in an array of dishes and drinks: A two-day soak will get you a fine infusion, but go for the full 14 to extract notes from each component. The spices need time to bloom, and the dried fruit skins plump as they are infused, absorbing the citrus's bite and the brandy's warmth. Use the fruit mixture in scones, cocktails and braised lamb. Or stir the drained fruit into muffin or cake batter, toss with bulkier fruit like apples or pears for use as a filling for hand pies, or serve as a relish to accompany lamb, pork or chicken. As an added bonus, the fruit mixture keeps in the refrigerator for months. Store in an airtight container and avoid adding any moisture to the jar by using only dry utensils to serve.
Provided by Yewande Komolafe
Categories easy, project
Time P14DT15m
Yield About 5 cups
Number Of Ingredients 14
Steps:
- In a large bowl, combine the currants, cranberries, cherries, pears and apricots. Zest the orange and add the zest to the bowl. Add the lemon, ginger, anise seeds, black pepper, nutmeg, cinnamon and cardamom.
- Juice the orange and add the liquid to the bowl. Add the brandy and stir to combine. Transfer the mixture to a jar, cover and refrigerate. (If you don't have a jar that's large enough, keep the mixture in the bowl and cover with plastic wrap.) Allow the fruit to sit in the liquid for 2 to 14 days before using. The flavor of the fruit, spices and brandy will improve with time. At least once a day, turn the jar upside-down (or thoroughly stir the mixture if it's in a bowl) to make sure all the dried fruit gets coated in the brandied liquid. The mixture keeps in the refrigerator for months, stored in an airtight container.
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