Fried Strawberries With Honey Cream Recipes

STRAWBERRIES AND CREAM

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

STRAWBERRIES AND CREAM POPS

Steps:

• Place paper cups in rectangular pan. Make pudding as directed on box for pudding, using milk. Spoon about 1 1/2 tablespoons pudding into each cup.
• In blender, place strawberries and honey. Cover; blend on high speed 30 seconds or until pureed. Pour strawberry mixture over top of pudding, dividing evenly among cups. Spoon about 1 1/2 tablespoons pudding over strawberry mixture.
• Cover each cup with foil; insert stick through foil into each pop. Freeze 2 hours or until firm. To serve, remove from cups.

FRIED STRAWBERRIES WITH HONEY CREAM

Steps:

• Wash strawberries and remove stems; Pat dry with paper towels; Set aside.
• Whip Cream and Honey in a bowl until thick and put in fridge.
• In a large saucepan or deep fryer heat 2 inches oil to 375 degrees.
• Combine flour and 1 tablespoon sugar; Make a well in the center.
• Combine eggs, wine and the 2 tablespoons oil;
• Add to flour mixture and beat until smooth.
• Dip berries, a few at a time, into batter.
• Fry strawberries in hot oil for 1 to 2 minutes.
• Remove with slotted spoon; drain on paper towels.
• While still warm, roll in the remaining 1/2 cup sugar.
• Cool slightly before eating.
• Serve warm with Honey Cream.

HONEYED STRAWBERRIES

Steps:

• Mix honey, vanilla, and orange juice together in a medium bowl until honey is dissolved. Add strawberries, stir to coat, and let sit until berries give off their juices, at least 5 minutes. Stir briefly before using.

TINY HONEY BISCUITS WITH STRAWBERRIES AND CREAM

Steps:

• Biscuits: Heat the oven to 400 degrees F.
• Mix the flour, salt, baking powder, and lemon zest together in a large bowl. Whip the cream with the honey in a mixer with the paddle attachment until stiff and gently mix into the dry ingredients just until the mixture is moistened and comes together. Turn out onto a lightly floured work surface and knead a few times to bring the dough together into a ball.
• Reflour your work surface and flour a rolling pin. Roll the dough out to 1-inch thick. Use your cutter to cut out biscuits and transfer to the cookie sheet. Reroll the scraps and continue cutting until all the dough is used. Bake until golden brown, about 15 minutes. Let cool on a wire rack.
• When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of creme fraiche and top with 1 raspberry, 1 blueberry, and 1 piece of strawberry or just strawberries, if you like. Drizzle with honey. Place the top halves of the biscuits on top at an angle. Serve immediately.

FRIED STRAWBERRIES

Steps:

• Wash and stem strawberries and pat dry with paper towels.
• Put flour in a shallow dish.
• Beat egg and milk together in a bowl.
• Mix cinnamon and graham cracker crumbs in a shallow dish.
• Dredge Strawberries in flour, then in egg/milk and then roll in graham cracker mixture.
• Have enough oil heated for deep frying.
• Deep fry strawberries for 1 to 2 minutes or until coating is crisped.
• Drain on paper towels and roll in sugar.
• Place strawberries (about 4 per serving depending on size of berries) on a plate with small dollops of whipped cream between and garnish with mint.