Strawberries And Marshmallows For The Bbq Recipes

SKEWERED STRAWBERRY & MARSHMALLOW S'MORES

Steps:

• Prepare a medium-hot fire on one side of your grill.
• Thread the strawberries and marshmallows alternately on 4 skewers (if using wooden skewers, pre-soak them). Lightly brush the slices of bread with olive oil.
• Place the skewers directly over the fire and grill for about 4 or 5 minutes until the marshmallows have browned.
• At the same time, grill one side of the bread. Turn the slices over and move to the indirect side of the grill. Place a piece of chocolate on each slice and sprinkle with a pinch of coarse salt. Remove from the grill when the chocolate is soft but still holds its shape.
• Serve the skewers with the grilled bread for a grown-up version of s'mores.

CHOCOLATE-COVERED STRAWBERRY MARSHMALLOWS

Steps:

• Whisk together the cornstarch and confectioners' sugar in a bowl. Grease an 8-inch square baking pan with cooking spray and dust with the cornstarch mixture. Set aside. Reserve the remaining cornstarch mixture.
• Puree the strawberries in a blender until very smooth. Strain into a medium saucepan and add the granulated sugar and corn syrup. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Attach a candy thermometer to the pan and continue to boil until the temperature reaches 240 degrees F.
• Stir together the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment.
• Turn the mixer to low and carefully pour the warm syrup into the gelatin. When you have added all of the syrup, turn the mixer to high and beat until the mixture is very thick and holds stiff peaks, about 15 minutes. Add enough food coloring to turn the marshmallow a pale pink, 3 or 4 drops.
• Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared baking pan. Grease your fingers and gently press the mixture into the pan, smoothing the surface. Dust with the cornstarch mixture, reserving the remaining for removing the marshmallow. Let the marshmallow dry out at least 4 hours and up to overnight.
• Sift some more of the cornstarch mixture onto a work surface and turn the marshmallow out onto it. Dust the top. Use a sharp knife to cut the marshmallow into approximately 1 1/4-inch squares, cleaning the knife as necessary between cuts. Dust the squares with more of the cornstarch mixture to coat.
• Line a baking sheet with parchment paper and lightly grease the paper with cooking spray.
• Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
• Working one at a time, make sure each marshmallow is evenly coated in the cornstarch mixture but there are no big clumps on the surface. Dip about one-third of the marshmallow into the chocolate and put it on the prepared baking sheet. Sprinkle the top with sprinkles. Repeat with the remaining marshmallows. Freeze or refrigerate the marshmallows until set, about 5 minutes. Store at room temperature up to 2 days.

STRAWBERRY MARSHMALLOW CRUMB BARS - VERSION 2

Steps:

• Line a 9x9 casserole dish with non stick foil or parchment paper. Trust me, it makes removing from pan and slicing easier. In a small bowl, combine graham crackers and butter. Mixture does not need to be super buttery, crumbly is fine. Press mixture into bottom of casserole dish. Reserve 1/2 cup to sprinkle on top. Set aside. Whip up whipping cream with vanilla until stiff peaks, set aside. DO NOT ADD EXTRA SUGAR. In a large non-stick sauce pan, add marshmallows and milk and melt down until smooth stirring regularly. Once marshmallows are melted and smooth, remove from heat let cool for 5 - 10 minutes, stirring regularly. Once cooled fold in pureed strawberries. Mix well. Add whipped cream to strawberry marshmallow mixture. Pour marshmallow mixture into graham cracker crust. Top with reserved graham cracker mixture. Refrigerate for 2 hours or until set. Slice and serve.

STRAWBERRY, CHOCOLATE & MARSHMALLOW DIPPERS

Steps:

• Wait until the barbecue coals have died down and are nearly burned out, then tip the chocolate into an ovenproof pan - you can mix the colours or put half on each side. Scoop the embers to each side of the barbecue leaving a gap just big enough for the pan in the middle, and carefully lower the pan into the gap. Wait for it to start to melt and look glossy. Don't leave it, keep an eye on it.
• Arrange the marshmallows, strawberries, sprinkles and nuts in shallow bowls or on plates. When the chocolate has melted, transfer the pan to a heatproof pad or board and wrap it well in cloth. Transfer the contents to another pan or a bowl if you prefer. Supply skewers to push the marshmallows and strawberries onto and then dip them in the chocolate, followed by sprinkles.

STRAWBERRY MARSHMALLOW FROSTING

Steps:

• In a small saucepan, stir together the sugar, water and corn syrup. Bring to a boil and cook to 240 degrees F (116 degrees C) or until a the mixture makes a wispy thread when dripped from a spoon. Remove from the heat and stir in the gelatin. Set aside for just a second while you start the egg whites. If it starts to look weird, give it a quick stir. The gelatin mixture may look grainy, but it will smooth out once it gets mixed in.
• Whip egg whites in a clean dry bowl to soft peaks. If you have a stand mixer, use it, otherwise you may need a helper to whip while you pour. Slowly pour, or spoon the sugar mixture into the egg whites while continuing to whip to stiff glossy peaks. Use to frost a cake or cupcakes. This frosting does not need to be refrigerated.

STRAWBERRIES AND MARSHMALLOWS FOR THE BBQ

Steps:

• Toss berries in lemon juice.
• Thread them onto 8 skewers alternating with marshmallows.
• Cook under a hot grill 1- 2 minutes or till starting to brown.
• Enjoy.

CAMPFIRE S'MORES STRAWBERRIES

Steps:

• Build a campfire.
• Put the chocolate in a medium heatproof bowl or pot and set near the fire so it melts but doesn't scorch, stirring occasionally if needed. Crush the graham crackers by massaging them in their sleeve, being careful not to puncture it. Once the crumbs are a fine as you can get them, open the sleeve along the lengthwise seam and place on a flat surface near the campfire.
• Skewer a strawberry through the hull so it is firmly on the stick and dip half of the strawberry in the marshmallow crème. Place over the fire and cook until the marshmallow is golden. Dip the uncovered half of the strawberry in the chocolate and roll the chocolate in the graham cracker crumbs. Repeat with the remaining strawberries, marshmallow crème, chocolate and graham cracker crumbs.

MARSHMALLOW & STRAWBERRY KEBABS

Steps:

• Thread 4 long metal skewers with 5 marshmallows and 4 hulled strawberries each. Carefully hold over a campfire or gas stove, turning slowly, until the marshmallows are toasted. Stir a pinch of salt into caramel and drizzle over the top. Sprinkle with hazelnuts or biscuits, if you like. The marshmallows will be very hot, so allow to cool for a min or so before eating.

HOMEMADE STRAWBERRY MARSHMALLOWS

Steps:

• Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.
• Place 1/2 cup of the water and the strawberry puree in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.
• Place remaining 3/4 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
• Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low to ensure the gelatin and puree is well-mixed.
• Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
• Gradually increase the speed of the mixer until it running on high. Whip the marshmallow mixture for 10 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
• Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours.
• Sift the powdered sugar and cornstarch together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
• Carefully peel back the foil from the marshmallow, and sprinkle the top of the marshmallow slab with the coating powder. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky.
• To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. If they are stored longer than two or three days, you may need to re-roll them in coating. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.

MARSHMALLOW DIP FOR STRAWBERRIES

Steps:

• Combine marshmallows and water in a saucepan over medium heat; cook and stir until marshmallows are melted and smooth, about 2 minutes.
• Beat cream cheese in a bowl using an electric mixer until soft peaks form. Stir about 3 tablespoons marshmallow mixture, adding more as needed, into whipped cream cheese until desired sweetness is reached.

STRAWBERRY-MARSHMALLOW BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Sift all-purpose flour, cake flour, baking powder, and salt together into a bowl.
• Beat brown sugar and butter together with an electric mixer in a large bowl until smooth. Beat egg and vanilla extract into the creamy sugar mixture until smooth. Add the flour mixture and stir until just incorporated. Stir strawberries and 1/2 cup marshmallows into the batter; pour into the prepared dish. Sprinkle 2 tablespoons miniature marshmallows atop the batter.
• Bake in preheated oven until set in the center, about 25 minutes.

STRAWBERRY MARSHMALLOWS

Steps:

• Brush a 9-by-13-inch baking dish with vegetable oil. Line dish with parchment paper, leaving a 2-inch overhang on 2 sides; oil parchment. Set dish aside.
• Pour 2/3 cup cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle with gelatin; let stand until softened, 5 minutes.
• Stir together granulated sugar, jam, corn syrup, salt, and 1/2 cup water in a medium saucepan. Bring to a boil, stirring often. Continue to boil until syrup registers 238 degrees on a candy thermometer (soft-ball stage).
• Add syrup to gelatin. Beat on low speed until slightly cooled. Gradually raise speed to high, beating until mixture is cool and peaks form, 30 to 40 minutes. Mix in red food coloring, one drop at a time, to achieve desired shade of pink.
• Pour mixture into prepared pan; smooth surface. Let stand, uncovered, until firm, about 3 hours or overnight.
• Dust a cutting board with confectioners' sugar. Run a knife around edges of marshmallow to loosen; unmold onto cutting board. Peel off parchment. Lightly coat a large sharp knife with oil; cut marshmallow into 1 1/2- to 2-inch pieces, coating knife with more oil as necessary. Dust with confectioners' sugar; toss to coat completely.