Strawberries Cream Popcorn Recipe 435

STRAWBERRIES & CREAM POPCORN RECIPE - (4.3/5)

Steps:

• Preheat oven to 300°F. Line two baking sheets with silicone mats. Pour popped corn into an extra large heat-proof bowl, or two large bowls. In a medium saucepan combine corn syrup, sugar, strawberry jello and butter until it comes to a rolling boil. Remove from heat and pour over popped corn. Stir popcorn until most is evenly covered with jello mixture. Transfer popcorn evenly onto baking sheets. In a medium saucepan melt marshmallows and butter and drizzle over popcorn. Bake popcorn for 10 minutes rotating sheets half-way through. Remove popcorn from oven and immediately sprinkle crushed freeze dried strawberries over popcorn, stir to incorporate. Allow to cool break up into pieces and serve.

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.

STRAWBERRY POPCORN

Steps:

• Place strawberries and sugar in a food processor; cover and process until finely ground. Transfer to a small bowl, add salt; set aside., In a Dutch oven over medium heat, cook popcorn kernels and oil until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping., Transfer to a large bowl; spritz with butter-flavored spray. Add strawberry mixture and toss to coat. Continue spritzing and tossing until popcorn is coated.

STRAWBERRY SHORTCAKE WITH GRAND MARNIER STRAWBERRY COMPOTE AND CHANTILLY CREAM

Steps:

• Make Biscuits:
• In large bowl, sift together all-purpose and cake flours, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.
• In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.
• Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.
• Preheat oven to 400°F.
• On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.
• Make Compote:
• In large mixing bowl, combine strawberries, Grand Mariner, 1/4 cup sugar, lemon juice, and salt. Mix gently, taste, and add more sugar if needed. Let stand at room temperature until juices form, at least 30 minutes.
• Make Chantilly Cream:
• Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.
• To Plate:
• Cut biscuits in half horizontally and place each bottom half in wide bowl or on plate. Divide compote among bowls, spooning strawberries onto biscuit bottoms and pouring some juice into each bowl. Top each shortcake with Chantilly Cream and biscuit top.