Honey Scented Strawberries Recipes

STRAWBERRIES AND SPICED HONEY

Steps:

• Combine the honey with the chipotle chile powder and the lemon juice. Allow to sit at room temperature for 30 minutes. Spoon the honey into small ramekins and place each ramekin in the center of a large shallow wide-rimmed soup bowl. Arrange crushed ice around the ramekins. Place the strawberries on the ice and serve.

HONEY-SCENTED STRAWBERRIES

Steps:

• Place strawberries in a fine mesh sieve and place in a large bowl of cold water to submerge; lift strawberries from water. Repeat process if strawberries are still covered with sand and grit; pat dry.
• Hull and quarter strawberries lengthwise. Transfer to a medium bowl and drizzle with honey and vanilla; toss to combine. Let stand at room temperature for at least 20 minutes. Serve.

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.

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.

LAVENDER-SCENTED STRAWBERRIES WITH HONEY CREAM

Steps:

• Bring first 3 ingredients to a boil in a small saucepan; cook 2 minute or until sugar dissolves and the mixture thickens, stirring occasionally. Remove from heat; let stand 10 minutes. Strain syrup through a sieve into a small bowl; discard solids. Chill.
• Sprinkle gelatin over 1 tablespoon water in a small bowl. Let stand 1 minute or until gelatin dissolves.
• Combine honey, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
• Heat milk over medium-high heat in a small heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 2 minutes), stirring constantly. Remove from heat; add gelatin mixture, stirring well. Pour milk mixture into a bowl; stir occasionally until cool but not set (about 20 minutes). Stir in yogurt. Spoon 1/4 cup yogurt mixture into each of 8 dessert glasses or bowls. Cover and chill at least 2 hours.
• Top each serving with 1/4 cup strawberries, and drizzle with 2 teaspoons syrup.

HONEY CUPCAKES WITH STRAWBERRIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
• In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the honey, eggs, buttermilk and vanilla. Combine the flour, baking powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
• Whip the heavy cream in a chilled bowl using an electric mixer until stiff enough to hold a peak. Sweeten with confectioners' sugar if desired. Spoon on top of cupcakes and top each one with sliced strawberries right before serving.