Strawberry Orange And Cointreau Brunch Recipes

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STRAWBERRIES WITH COINTREAU



Strawberries With Cointreau image

This one takes a couple hours because the strawberries have to soak up the cointreau, so allow enough time for that. If you don't want to whip your own whipped cream just use it from a can! This is from The Vancouver Sun Newspaper, 1996.

Provided by Punky Julster

Categories     Dessert

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 8

1 orange, for zest
4 tablespoons granulated sugar
6 tablespoons water
4 tablespoons Cointreau liqueur or 4 tablespoons orange-flavored liqueur
4 cups strawberries, halved or quartered
1/2 cup whipping cream
powdered sugar, to sweeten the whipped cream to your taste
4 whole strawberries, for garnish

Steps:

  • Peel wide strips of zest without the pith from orange and cut into very thin strips. (Put aside rest of orange for another use.).
  • In small saucepan, combine granulated sugar and water; bring to the boil over high heat.
  • Add orange zest; reduce heat and simmer for 10 minutes.
  • Remove from heat and let syrup cool; stir in liqueur.
  • Put berries in bowl.
  • Add syrup and orange zest; set aside for 2 hours.
  • Whip cream and sweeten to taste with powdered sugar.
  • Serve strawberries topped with whipped cream and garnished each serving with a whole strawberry.

STRAWBERRY AND ORANGE FOOLS



Strawberry and Orange Fools image

Categories     Liqueur     Milk/Cream     Fruit     Dessert     Quick & Easy     Yogurt     Low Sodium     Strawberry     Orange     Triple Sec     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 8

1 12-ounce basket fresh strawberries, hulled, coarsely chopped
3/4 cup chilled whipping cream
1/3 cup plain yogurt (do not use low-fat or nonfat)
5 tablespoons sugar
3 tablespoons fresh orange juice
1 teaspoons grated orange peel
2 teaspoons Cointreau or other orange liqueur (optional)
Additional strawberries halved

Steps:

  • Place chopped strawberries in medium bowl. Mash coarsely with fork. Place in colander and let drain 15 minutes.
  • Beat cream in large bowl to stiff peaks. Gently fold in yogurt, sugar, orange juice and peel. Fold in Cointreau, if desired. Gently fold in strawberries. Divide among 4 wineglasses or coupes. (Can be made 4 hours ahead. Cover; chill.)
  • Garnish fools with additional halved strawberries and serve.

ZESTY STRAWBERRIES WITH COINTREAU



Zesty strawberries with Cointreau image

Make the most of the fresh taste of British strawberries with this simple recipe. In season from the end of May

Provided by Good Food team

Categories     Buffet, Dessert, Dinner, Treat

Time 1h5m

Number Of Ingredients 5

500g strawberry , hulled halved or quartered, depending on size
3 tbsp Cointreau
zest 1 orange
4 tbsp icing sugar
mint leaves, roughly torn, to serve

Steps:

  • Tip the strawberries into a large bowl. Splash over the Cointreau, add the orange zest and sift in the icing sugar, then give everything a really good mix. Cover, then leave for 1 hr or more for the juices to become syrupy and the strawberries to soak up some of the alcohol.
  • To serve, scatter the mint leaves over the strawberries and give them one more good stir, then spoon into individual glass dishes.

Nutrition Facts : Calories 69 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

STRAWBERRY, ORANGE AND COINTREAU BRUNCH



Strawberry, Orange and Cointreau Brunch image

A decadently delicious brunch sandwich! Make it with your favourite bread or raisin bread. The end result will, of course, be very much dependant on your choice of bread, and on the quality of the other ingredients, particularly the strawberries. It is a while since I've made this so I cannot remember exactly how long this 'sandwich' needs to be in the oven. Nor do I remember where I got the idea - modified over time - from originally, but I wanted to share it because this dish is just SO right to serve for some occasions! Probably best served with fresh strawberries and champagne.

Provided by bluemoon downunder

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

250 g strawberries, hulled and sliced
2 teaspoons orange juice, freshly squeezed
1 1/2 teaspoons Cointreau liqueur (or an additional 1/2 teaspoon of orange juice) or 1 1/2 teaspoons Grand Marnier (or an additional 1/2 teaspoon of orange juice)
1 teaspoon caster sugar
1 tablespoon orange rind, finely grated
1/2 cup slivered almonds, toasted
1 cup feta cheese, crumbled
8 slices raisin bread (thick slices) or 8 slices rye bread (thick slices)
4 eggs, lightly beaten
1 cup milk
1/4 cup granulated sugar
4 teaspoons cinnamon
maple syrup, to taste

Steps:

  • Turn the oven to a moderate heat.
  • In a bowl, combine strawberries, orange juice, Cointreau (or Grand Marnier), caster sugar, orange rind, slivered, toasted almonds and feta cheese.
  • Thoroughly grease a shallow baking pan large enough to accommodate four slices of bread without the slices overlapping.
  • Place half the slices of bread in the baking pan.
  • Divide the strawberry mixture evenly over the slices of bread. Don't worry if some spills over the edges. When you pour the egg mixture over the 'strawberry sandwiches', this should cover the 'sandwiches' and spill over to the sides of the baking pan.
  • Top the filled 'strawberry sandwiches' with the remaining bread slices.
  • Lightly beat the four eggs, add the milk and beat for an additional 30 seconds, until the eggs and milk are combined.
  • Pour the egg/milk over the top of the 'strawberry sandwiches'.
  • Stand for 2 minutes.
  • Using Dancer^'s recipe for Cinnamon Sugar #41463, combine cinnamon and sugar to make Cinnamon Sugar.
  • Bake the 'strawberry sandwiches' in the oven until golden brown.
  • Sprinkle the 'strawberry sandwiches' with cinnamon sugar.
  • Garnish with fresh herbs and serve with maple syrup.

Nutrition Facts : Calories 513, Fat 24.6, SaturatedFat 9.7, Cholesterol 253.4, Sodium 722.6, Carbohydrate 55.4, Fiber 6.5, Sugar 22.2, Protein 21.1

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