Strawberries In Sambuca Recipes

STRAWBERRIES AND SAMBUCA CREAM

Steps:

• In a medium bowl, whisk together mascarpone, sour cream, honey, and sambuca until smooth and creamy. To serve, dip strawberries in sambuca cream.

SAMBUCA CAKE WITH STRAWBERRIES, WHIPPED CREAM AND SHAVED CHOCOLATE

Steps:

• Place 2-inch-thick slices of pound cake on dessert plates. Douse cake slices with sambuca or other anise liqueur.
• Slice berries and sprinkle with 2 teaspoons sugar, then toss and reserve.
• Beat whipping cream with 2 tablespoons sugar with a hand mixer until soft peaks form.
• Top cake with berries and drizzle with zigzags of syrup. Top cake and berries with whipped cream. Using a vegetable peeler, shave dark chocolate over each dessert plate and serve.

STRAWBERRIES IN SAMBUCA

Steps:

• Bring water, sugar, and lemon juice to a boil in a 2- to 3-quart saucepan. Scrape seeds from vanilla bean into saucepan using tip of a paring knife and add pod. Bring to a boil, stirring until sugar has dissolved, then boil until reduced to about 1 cup, 8 to 10 minutes. Stir in Sambuca.
• Transfer syrup to a bowl and let cool completely. Stir in strawberries and let stand at room temperature 30 minutes to 1 hour. Discard pod.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

PRAWNS SAMBUCA

Steps:

• In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the wine and liqueur. Return the pan to the heat and carefully flambee. Add the tomatoes and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter and reduce slightly. Add the cooked pasta and toss well. Garnish each serving with a tarragon leaf and chives.;

STRAWBERRY SAMBUCA SORBET

Steps:

• Bring sugar and water to a boil in a small saucepan, stirring until sugar is dissolved, them remove from the heat.
• Puree strawberries with the lemon juice in a blender until smooth, then force puree through a fine sieve into a bowl to remove the seeds. Stir sugar syrup and Sambuca into the puree. Chill covered, until cold, at least 1 hour.
• Freeze in ice-cream maker, then transfer the sorbet to an airtight container and put in the freezer to harden.