Strawberry Orange Splits Recipes

STRAWBERRY ORANGE SHAKES

Steps:

• In a blender, combine orange juice, milk, strawberries and sugar. Cover and process until smooth. Add the ice cubes; cover and process until mixture reaches desired consistency. Pour into glasses; garnish with strawberry, orange wedge and mint sprig if desired. Serve immediately.

STRAWBERRY ORANGE SPLITS

Steps:

• Using your preferred method, warm the butter and milk together until the butter has melted and the milk is hand-warm. Combine the flour, sugar, salt and yeast in a large mixing bowl. Add the milk mixture and mix to a soft dough. Knead on a floured surface for 10 minutes, then shape into a ball and transfer to a lightly oiled bowl. Cover with a tea towel and leave to rise for 1 hour, or doubled in size. If you have a standing mixer with a dough hook you can repeat this process but use the mixer to knead for just 5 minutes, or if you have a bread maker use the dough setting to complete the kneading and 1 hour rising process.
• Lightly grease a large baking tray with butter/margarine. Punch the dough back to deflate it, then divide evenly into 8 buns. I usually do this by forming the dough into a circle and cutting a line from side to side, then up and down, then the two diagonals (like you might cut a cake). Roll each piece into a round ball and place onto the tray, spaced evenly. Cover with a tea towel and leave to rise again for 20 minutes. Preheat the oven 200C, 400F, gas mark 6. Bake the buns for 10-15 minutes, until they are lightly golden and risen. Transfer to a wire rack to cool fully while you make the filling.
• Put the strawberries, sugar and Grand Marnier or orange juice in a saucepan and set over a low heat. Cook until the strawberries have broken down and the mixture is thick enough to cling to the back of a spoon. This can take 20-40 minutes. Remove from the heat and set aside until cool.
• Put the cream, icing sugar and vanilla into a bowl and use a whisk until the cream forms soft peaks. Chill until ready to use. To assemble, slice the buns at a diagonal slant, and use the knife to gently open the buns a little without tearing into two. Spoon on some of the soft whipped cream, then spoon the jam over the top. If it spills over the side so be it, they look more inviting that way! You can dust the tops with icing sugar if you like. Serve immediately as these will begin to go soggy if left.

STRAWBERRIES IN ORANGE JUICE

Steps:

• Stem the strawberries and put them in a serving bowl. Sprinkle with the sugar and pour over the juice. Cover and leave to macerate several hours or overnight before serving.

STRAWBERRY ORANGE JAM

Steps:

• Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until strawberry jam is ready. Wash new, unused lids and rings in warm soapy water.
• Wash, hull, and crush strawberries in a bowl. Measure berries; you should have about 5 cups.
• Scrub oranges well under hot running water and pat dry with paper towels. Zest oranges; place zest in a bowl and set aside. Peel oranges and remove all white pith. Divide oranges into segments and remove any white fibrous membranes and seeds. Chop oranges finely and mix into the bowl with the zest.
• Place crushed strawberries and orange-zest mixture in a large pot over medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Pack strawberry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

STRAWBERRY-ORANGE PRESERVES

Steps:

• Cook berries and water in a covered nonreactive pot 3 minutes. Uncover and mash fruit a little with a fork.
• Sprinkle gelatin on the orange-juice concentrate and let the gelatin soften. Stir into the hot fruit mixture and cook, stirring, over low heat until gelatin dissolves completely.
• Cool and spoon into jars. Refrigerate or freeze. Refrigerated perserves will last a couple of weeks; frozen, they last months.

STRAWBERRY-ORANGE SOUP

Steps:

• In a bowl, whisk together 2 cups yogurt, 1/4 cup orange juice, 1 tablespoon sugar and 1 cup chopped mint leaves until mint is fragrant; strain and discard solids.
• In another bowl, combine two cups sliced strawberries, 2 tablespoons lime juice, add 2 tablespoons sugar and 1 teaspoon chili powder; refrigerate bowls for 2 hours, stirring once
• To serve, spoon yogurt onto strawberries and stir.
• Garnish with whipped cream and mint.

QUICK STRAWBERRY-ORANGE MARMALADE

Steps:

• Place strawberries in heavy medium saucepan; stir in sugar. Let stand until juices are released, stirring occasionally, about 15 minutes. Cook strawberry mixture over high heat 3 minutes, stirring occasionally. Add marmalade and cinnamon stick pieces; bring mixture to boil. Reduce heat to medium and cook until mixture is thick enough to coat spoon, stirring occasionally, about 15 minutes. Transfer to bowl. Refrigerate until cold, then cover and keep refrigerated. (Can be made 2 days ahead.)

STRAWBERRY ORANGE SMOOTHIES

Steps:

• Place half of each ingredient in a blender; cover and process until blended. Pour into chilled glasses. Repeat with remaining ingredients. Serve immediately.

ORANGE STRAWBERRY SHORTCAKE

Steps:

• Combine strawberries, oranges, sugar and triple sec, stir.
• Cover and chill 2 hours.
• Combine Bisquick mix, sugar, cinnamon and milk.
• Stir until moistened. knead 4 or 5 times on floured surface.
• Place on greased baking sheet. press into a 7 x 3/4-inch round.
• Bake at 425°F for 15 minutes or until done. Cool on wire rack.
• Beat whipping cream until foamy. gradually add powdered sugar, beating until soft peaks form.
• Split biscuit round in half horizontally.
• Place bottom half on a serving dish. Drain fruit, reserving liquid.
• Spoon 2/3 of fruit on bottom round; drizzle with reserved liquid.
• Spoon half of whipped cream mixture over fruit. Add top biscuit.
• Top with remaining fruit and whipped cream.

STRAWBERRY ORANGE CREAMSICLE JAM

Steps:

• Combine strawberries, orange juice concentrate, and orange liqueur in an 8 to 10-quart pot. Gradually stir sugar into mixture until dissolved. Bring mixture to a boil, continually stirring. Add pectin, vanilla extract, and orange zest; return to a boil and boil for 1 minute. Remove from heat and skim off foam using a metal spoon.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

ORANGE-STRAWBERRY SAUCE

Steps:

• In a food processor, puree strawberries, Grand Marnier, sugar, and tangerine juice. Taste, adding more sugar, if desired. Chill before serving.