Frenchsodasblueberrystrawberryorraspberry Recipes

FRENCH SODAS (BLUEBERRY, STRAWBERRY OR RASPBERRY)

Steps:

• Boil the sugar and water until it begins to dissolve. Add the berries and simmer for an additional 15-20 minutes. The berries will turn to mush and the liquid will thicken.
• Strain over a bowl keeping the juice and discarding the fruit. Cool completely and refrigerate until ready to use.
• To make a French Soda: Fill a tall glass with crushed ice. Pour over 1/4 part of the berry syrup. Pour over with sparkling water. Add a splash of half-and-half (or to taste). Serve with as straw which is used to gently stir the mixture together.

STRAWBERRY (OR ANY BERRY REALLY) PUFF PASTRY BRAID

Steps:

• Preheat the oven to 400 degrees F.
• Using an electric mixer, whip the cream cheese and sour cream in a small bowl until fluffy. Add the granulated sugar and whip until well combined, making sure there are no lumps. Reserve for later use.
• Beat the egg and 1 tablespoon water in a small bowl with a fork.
• Unfold 1 pastry sheet on a lightly floured flat surface. Roll the pastry into a 14-by-12-inch rectangle. Spoon half of the cream cheese mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle within 1/2 inch of the cream cheese mixture. Arrange half of the strawberries down the center of the pastry on top of the cream cheese mixture. Starting at one end, fold the pastry strips over the strawberries on a diagonal, alternating sides, to cover the strawberries. Repeat the entire process with the remaining pastry sheet, cream cheese filling and strawberries. Brush the pastries very lightly with the egg wash (otherwise they won't rise). Sprinkle with the demerara sugar and top with pistachios.
• Bake until golden brown, 30 minutes. Let cool on a rack for about 20 minutes before serving.

STRAWBERRY BRIGADEIROS RECIPE BY TASTY

Steps:

• In a pot over medium-high heat, reduce strawberries and water until there is a jam-like consistency and much of the liquid is evaporated.
• Reduce the heat to low, add butter, condensed milk, and white chocolate, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
• Pour onto a greased plate, then chill for 1 hour.
• Shape and roll the chilled mixture into balls.
• Roll the balls in sprinkles.
• Enjoy!

STRAWBERRY FRENCH 75

Steps:

• In a blender, whirl strawberries and simple syrup to a purée. Strain into a serving pitcher.
• To the pitcher, add lemon juice, gin, and half the Champagne. Stir in the sliced strawberries (to help settle the foam before pouring the rest). Twist lemon peels over the cocktail to release their oils, then drop into the pitcher. Pour in remaining Champagne and stir. Add more ice to chill, and serve immediately.

BLUEBERRY SORBET

Steps:

• Combine blueberries, sugar, water, lemon zest, and juice in the bowl of a food processor and process until pureed.
• Pour mixture into an ice cream maker and process for 30 minutes according to manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 1 hour.

STRAWBERRY PARIS-BREST

Steps:

• Preheat oven to 375 degrees. Lightly butter a baking sheet and dust it with flour. Mark a circle nine inches in diameter in the flour.
• Bring the water to a boil in a medium-sized saucepan. Add the butter, one-half teaspoon of the almond extract and 1 tablespoon of the sugar. When the butter has melted, lower the heat and add the flour and ground almonds all at once, stirring vigorously, until a smooth mass forms that leaves the sides of the pan. Continue beating over low heat a minute or so longer, until the mixture begins to film the bottom of the pan.
• Remove from heat and beat in the eggs one at a time, beating each until it has been thoroughly incorporated in the paste before adding the next. Beat until the mixture is smooth and glossy. If desired, the cooked water, butter, flour and almond mixture can be transferred to a food processor and the eggs added one at a time through the feed tube with the machine running, until a smooth, glossy mixture forms.
• Using a large spoon, drop high mounds of paste next to each other just inside the circle traced on the baking sheet, forming a ring 9 inches in diameter, about 2 inches wide and 2 inches high. Gently smooth the top with a knife dipped in water.
• Place in the oven and bake for one hour, until the ring is brown and there are no beads of moisture on the surface. Using a sharp knife, pierce the finished ring in several places along the side to allow steam to escape. Shut off the oven and return the ring to the oven for 20 minutes to dry. Transfer it to a rack and allow it to cool to room temperature. Place the rack on a sheet of foil.
• Mix one-half cup of the sugar with one-fourth cup of water in a skillet. Boil over medium-high heat, swirling the pan until the sugar dissolves, until the syrup becomes a rich honey color. Immediately dribble the caramel syrup over the top of the ring in an irregular pattern and allow the syrup to harden for 10 minutes.
• Carefully split the ring in half horizontally.
• Whip the cream until softly peaked. Add the remaining sugar and almond extract and whip until stiff. Spread half the whipped cream over the bottom half of the ring. Arrange the strawberries in a single layer on the cream. Top with the remaining whipped cream and cover with the top half of the ring. If desired, fill the center of the ring with more strawberries, and serve.