STRAWBERRIES WITH MARSALA AND LEMON SAUCE
Provided by Giada De Laurentiis
Categories dessert
Time 2h1m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the sauce: In a small saucepan, combine the wine, sugar, lemon zest, and lemon juice over medium-high heat. Bring the mixture to a simmer, stirring constantly until the sugar has dissolved. Cook until the liquid has reduced by half, 25 minutes. Remove the pan from the heat and stir in the nutmeg. Allow the sauce to cool for 30 minutes. Refrigerate for at least 1 hour before serving (can be made 3 days in advance).
- To serve: Scoop the gelato into 4 dessert bowls and arrange the strawberries on top. Drizzle with the sauce and top with the crushed cookies.
STRAWBERRIES WITH MARSALA
Categories Berry Dessert No-Cook Strawberry Marsala Summer Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 3
Steps:
- Toss together strawberries, sugar, and Marsala until sugar is dissolved.
- Let macerate at room temperature, tossing occasionally, 30 minutes before serving.
STRAWBERRIES MARSALA
i looked all over to thank the poster for this recipe, then i realized it was from gourmet- this was good the first few days, and then i put it in my outside fridge and forgot about it. i went to clean out that fridge and to my surprise the berries looked just as fesh as when i had made them 5 days previously. so i tasted one, and man were they good! and i wound up with a bowl full, with whipped cream, and bits of pound cake- delicious!
Provided by chia2160
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Toss together strawberries, sugar, and Marsala until sugar is dissolved.
- Let macerate at room temperature, tossing occasionally, 30 minutes before serving- save it for a week and it tastes awesome!
SWEET MASCARPONE AND BERRIES WITH MARSALA
Provided by Rachael Ray : Food Network
Categories dessert
Time 10h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix cheese, confectioners' sugar and citrus zest until smooth and combined. Mix berries with sugar and Marsala and let stand for at least 10 minutes. Spoon berries into dessert dishes, then top with mascarpone and more berries.
FRESH MELON AND STRAWBERRIES WITH MARSALA
Make and share this Fresh Melon and Strawberries With Marsala recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and hull the strawberries.
- Cut each cantaloupe in half and remove the seeds.
- With a round melon baler, scoop out the pulp.
- Reserve the cantaloupe shells.
- Put melon balls and strawberries into a large bowl.
- Add 1/2-cup sugar and the Marsala wine; mix well.
- Refrigerate for several hours.
- Sprinkle the cantaloupe shells with the remaining sugar and refrigerate for several hours.
- Fill cantaloupe shells with the marinated melon and strawberries.
- Spoon some of the juice over the fruit.
- Serve chilled.
Nutrition Facts : Calories 252.4, Fat 0.6, SaturatedFat 0.1, Sodium 37.7, Carbohydrate 56.1, Fiber 2.9, Sugar 53.2, Protein 2.2
STRAWBERRY-MARSALA CAKE
Joe Trivelli, the head chef of the River Café in London, has a recipe for an apple cake in his 2018 cookbook, "The Modern Italian Cook." It's simple to prepare but complex in flavor, because its batter includes vin santo and brown butter. Both the fruit and fortified wine are ingredients associated with Northern Italy. In Sicily, Marsala would be the spirit of choice; it has more depth than its counterpart thanks to a subtle savory quality, and is often used for macerating strawberries. It's a perfect pairing, improved upon when baked into this cake, especially when berries are in season.
Provided by Charlotte Druckman
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Brown the butter: Melt the 9 tablespoons butter in a small saucepan over medium heat, swirling it occasionally. As it melts, the butter will sizzle and foam. Continue cooking until the foam dissolves and the solids turn golden brown, about 5 minutes. (If the butter is spattering too much, reduce the heat a bit, and watch carefully to make sure it doesn't burn.) Remove it from the heat and allow it to cool.
- Heat the oven to 400 degrees. Grease a 9-inch square cake pan with butter, line it with parchment, then grease the parchment.
- Hull the strawberries and slice them lengthwise, 1/4-inch thick. Toss them in a bowl with 2 tablespoons superfine sugar and set aside while you prepare the batter. (If strawberries aren't in season and yours are underripe or less sweet than they should be, you may want to add 1 to 2 additional teaspoons superfine sugar.)
- In a large bowl, whisk the egg yolks and 5 tablespoons superfine sugar together until pale. Whisk in the browned butter (scraping to include the solids, if you like), then whisk in the Marsala until incorporated. In a medium bowl, combine the flour, baking powder and salt. Sift over the batter and gently whisk to combine, smoothing out the lumps as best as you can.
- Using a stand mixer fitted with the wire whip on medium speed, or an electric beater, or simply a whisk and a bowl, beat the egg whites until they form soft peaks. Slowly add the remaining 5 tablespoons superfine sugar while beating to form a shiny meringue with stiff peaks, 5 to 7 minutes. Gently fold 1/3 of the meringue mixture into the batter, followed by the rest, then fold in the strawberries, using a slotted spoon to add the berries to the batter, leaving any strawberry juices behind.
- Pour the batter into the prepared pan and bake until the top is golden and the cake is springy to the touch, 30 to 33 minutes.
- Dust with confectioners' sugar and serve right away with some freshly whipped cream or vanilla ice cream.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 6 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 93 milligrams, Sugar 23 grams, TransFat 1 gram
STRAWBERRY-MARSALA JAM WITH ROSEMARY
This recipe from Rachel Saunders, will appear in "Blue Chair Fruit". It will keep up to 4 weeks in the refrigerator. For longer storage, follow the instructions at foodsafety.psu.edu/canningguide.html. I'm posting it here as I like to make unusual jams and I think it would make a great gift.
Provided by cookiedog
Categories Strawberry
Time 1h25m
Yield 6 8 oz. jars
Number Of Ingredients 5
Steps:
- Place a saucer with two metal spoons in a flat place in your freezer. Rinse rosemary well under cold water, pat dry between two clean towels, and set aside.
- In a 16-quart copper preserving pan or a stainless steel kettle, combine berries with sugar and lemon juice. Place pan over medium-low heat and cook, stirring frequently. After a few minutes, as the juice starts to run and the mixture begins foaming a little around the edges, gradually raise heat to high, stirring often.
- Boil hard for approximately 20-30 minutes, gently scraping the bottom every few minutes with a heatproof rubber spatula to be sure mixture is not sticking. If it begins to stick, reduce heat slightly, making sure it continues at a rapid boil. Continue to cook, scraping bottom frequently, until foam subsides; the mixture acquires a darker, shinier look; and the berries appear softened and saturated with liquid, approximately 25 minutes total.
- Turn off heat. Do not stir. Let mixture sit a moment, then use a metal soup spoon to carefully scrape all the white foram off the top of the mixture. When you have removed every last bit of white, stir in the Marsala, little by little, tasting as you go. The flavor should be present, but not overpowering. Return to medium heat and cook, stirring frequently. If necessary, gradually lower the heat to prevent scorching.
- After 3-5 minutes, the jam should again look glassy and dark. To test for doneness, remove the jam from heat and take a small representative half-spoonful (one containing both the liquid and the more solid portions of the mixture) and carefully transfer it onto one of your frozen spoons. Replace the cold spoon in the freezer for 1 to 2 minutes.
- Remove from freezer and nudge it gently with your finger. It should by this time be neither warm nor cold; if still warm, put it back in the freezer for a moment. Tilt the spoon vertically to see how quickly your jam runs; if it runs slowly, and if it has thickened to a gloppy consistency, it is done. If it runs very quickly, or appears watery, cook for another minute or two, stirring, and test again, repeating more times if necessary. This jam, while spreadable, has a relatively loose texture.
- Turn off heat but do not stir. Skim all remaining foam from the surface of your jam, then stir well to be sure berries and liquid are evenly distributed. Place rosemary stalks into jam, stir, leave 1 minute, taste (carefully- the texture will be very hot), and either remove sprigs or leave to steep another moment.
- Pour into jars sterilized according to manufacturer's instructions and store in the refrigerator for up to 4 weeks.
Nutrition Facts : Calories 823.2, Fat 0.9, SaturatedFat 0.1, Sodium 4.7, Carbohydrate 206.8, Fiber 6.4, Sugar 194.9, Protein 2.2
STRAWBERRY, MASCARPONE, AND MARSALA BUDINI
Categories Dessert No-Cook Kid-Friendly Strawberry Marsala Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl. Stir gently until well blended. Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend. Cover mascarpone and berry mixtures; refrigerate 30 minutes.
- Place 2 tablespoons crumbled cookies in each of 6 goblets. Divide strawberry mixture with juices among goblets. Top berries with mascarpone mixture, then remaining cookies. Cover and chill at least 30 minutes and up to 2 hours.
- *Mascarpone (Italian cream cheese) and amaretti cookies are available at Italian markets and many supermarkets.
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