ROASTED STRAWBERRIES
Sweet and juicy roasted strawberries with a bold strawberry flavor. Eat them on their own, or use as a topping for yogurt, ice cream, oatmeal, pancakes, or cake.
Provided by chpmnk42
Categories Desserts Fillings Fruit Fillings
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Quarter large strawberries and halve smaller ones. Place strawberries in a 9-inch pie plate. Sprinkle sugar on top and toss several times.
- Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.
Nutrition Facts : Calories 60.5 calories, Carbohydrate 15 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 1.1 mg, Sugar 11.8 g
ROASTED STRAWBERRIES WITH BLACK PEPPER
Provided by Michele Anna Jordan
Categories Fruit Dessert Roast Low Cal High Fiber Strawberry Summer Chill Vegan Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 4
Steps:
- Rinse the strawberries in cool water, place in a strainer or colander, and shake off most of the water. Slice the strawberries about 1/8 inch thick, place them in a large bowl, and sprinkle them with the sugar. Cover and refrigerate for at least 1 hour and up to 4 hours.
- Preheat the oven to 375°F. Toss the strawberries with the black pepper, add the balsamic vinegar, and put the strawberries and all of their juices into a large saute pan or a large ovenproof dish. Roast for 8 to 10 minutes, until the juices are bubbling and the strawberries are hot but not mushy. Divide among individual dishes and serve immediately.
WINE-ROASTED STRAWBERRIES
Roasted in white wine with orange and lemon juices, the flavor of the strawberries intensifies. This is a good technique to perk up less than stellar berries. Use the strawberries as a topping for a simple dessert like Citrus Cornmeal Cake.
Provided by Martha Stewart
Time 1h35m
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Peel three 2-inch-long strips of zest each from orange and lemon, then juice both (you should have 1/4 cup juice total). Stir wine and maple syrup into juice. Place strawberries in a 9-by-13-inch baking dish. Add juice mixture, zest strips, and star anise; stir to combine. Roast, stirring once, until sauce is slightly syrupy and strawberries turn bright red, 1 hour, 20 minutes to 1 hour, 30 minutes. Let cool completely. (Strawberries can be refrigerated in an airtight container up to 3 days.)
ROASTED STRAWBERRIES
Catch overripe strawberries just in time by roasting them.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 300 degrees. Place strawberries in a single layer in a 9-by-13-inch glass or ceramic baking dish. Drizzle with honey, and toss gently to coat. Bake until syrup begins to thicken and strawberries turn deep red and shrink slightly, about 1 hour 45 minutes. Let cool, and serve over ice cream, yogurt, biscuits, or pancakes. Syrup will continue to thicken as berries cool.
ROASTED STRAWBERRIES AND MINT CHANTILLY CREAM
Steps:
- Preheat the oven to 450 degrees. In an ovenproof skillet just large enough to hold the strawberries in one layer, melt the butter in the preheating oven, 2 to 3 minutes. Watch carefully so that the butter does not burn. Remove pan from oven and stir in 2 tablespoons of the sugar. The mixture will be grainy. Add the berries, tossing to coat with the butter and sugar. Spread in a single layer. Roast, stirring and turning once or twice, until the berries just begin to soften, about 5 minutes. Gently roll the roasted berries in the pan syrup to coat, then let them cool for about 5 minutes in the skillet.
- While the berries are roasting, whip the cream with the creme de menthe and remaining 1 tablespoon of sugar just until soft peaks form. Divide the chantilly cream among 4 shallow dessert bowls. Arrange the lukewarm berries in the chantilly cream, pointed ends up. Using a teaspoon, dribble the red pan glaze over the mint cream. Garnish with mint sprigs. Serve immediately.
STUFFED ROASTED STRAWBERRIES
This is an inside-out version of chocolate dipped strawberries. Roasting the fruit brings out even more flavor and juiciness. You'll never settle for plain old dipped berries again! You can use any type of chocolate (milk, white, or semi-sweet), but remember bittersweet chocolate has less sugar and is lower in carbs.
Provided by Rachael Ray : Food Network
Categories dessert
Time 22m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.
- To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!
CITRUS CORNMEAL CAKE WITH WINE-ROASTED STRAWBERRIES
An easy-to-make cake that's loaded with flavor. Olive oil replaces butter here and there's orange zest and juice plus shredded coconut to make the cake tender and moist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 55m
Yield Makes one 9-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Brush bottom and sides of a 9-inch spring-form pan with oil. Line bottom with a parchment round; oil parchment. In a large bowl, whisk together oil, eggs, 1 cup sugar, orange zest and juice, and vanilla. In another bowl, whisk together coconut, flour, cornmeal, baking powder, baking soda, and salt. Stir into egg mixture just to combine.
- Pour batter into prepared pan. Sprinkle evenly with remaining 1/4 cup sugar. Bake until cake pulls away from sides and a tester inserted in center comes out clean, about 40 minutes. Transfer to a wire rack; let cool 20 minutes. Run a knife between cake and sides of pan to loosen. Remove sides of pan; let cool completely. Serve with strawberries and whipped cream.
ROASTED STRAWBERRIES WITH BLACK PEPPER
Provided by Food Network
Time 1h30m
Yield Yield: 4 servings
Number Of Ingredients 5
Steps:
- Rinse the strawberries in cool water, place in a colander or strainer and shake off most of the water. Slice strawberries about 1/8-inch thick, place them in a large bowl, and sprinkle them with the sugar. Cover and refrigerate for at least 1 hour, and up to 4 hours. Preheat oven to 375 degrees. Toss strawberries with the black pepper, add the balsamic vinegar, and put the strawberries and all of their juices into a large saute pan or a large ovenproof dish. Roast for 8 to 10 minutes, until the juices are bubbling and the strawberries are hot but not mushy. Divide among individual dishes and serve immediately, with ice cream or whipped cream if desired.
VANILLA ROASTED STRAWBERRIES
Steps:
- Heat the oven to 400 degrees F. Pour the melted butter into the baking dish (or melt it right in the dish). Use the tip of a sharp knife to scrape the insides of the vanilla bean into the pan. Place the strawberries (cut side down) in the pan. Sprinkle the berries with brown sugar and lay the vanilla pod over the berries. Bake until they are slumped and feel soft, about 10 to 12 minutes. Let cool 20 minutes, then remove the berries from the pan and pour the pan juices into a small skillet.
- Add the vinegar and red wine to the skillet and heat the mixture to a simmer. Turn off the heat and whisk in the cold butter. When ready to serve, place 6 strawberries on each serving plate. Drizzle the warm sauce over and serve immediately.
ROASTED STRAWBERRIES WITH WINE & BALSAMIC VINEGAR SAUCE
I have yet to try - but didn't want to lose this recipe! It was sent to me via email from Glutenfreeda.com! I cannot wait for fresh summer strawberries to try it!!! Let me know what you think if you get to it before I do!!
Provided by ukichix
Categories Frozen Desserts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 400°F.
- Add 2 Tbsp butter to oven safe skillet and melt in oven. Add Vanilla to butter to butter and combine.
- Place strawberries, cut side down in skillet andsprinkle with brown sugar. Bake at 400°F for 10 minutes or until berries are soft. Remove pan from oven.
- With a slotted spoon, remove berries from pan and set aside to let cool.
- Add wine and vinegar to skillet and simmer over medium heat until reduced slightly.
- Remove from heat and whisk in chilled butter.
- To serve, spoon ice cream into dessert bowls, top with warm strawberries and drizzle with sauce.
Nutrition Facts : Calories 151.9, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 56.3, Carbohydrate 21.9, Fiber 3.6, Sugar 16.5, Protein 1.3
ROASTED STRAWBERRIES WITH VIN SANTO
Provided by Giada De Laurentiis
Categories dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Add the strawberries, oil, 2 tablespoons of the sugar and a pinch of salt to the prepared baking sheet. Toss well to coat evenly and spread out on the baking sheet. Roast until the strawberries are soft and have released some of their juices, about 30 minutes. Pour the strawberries and the juices into a bowl and toss with the wine. Allow to cool to room temperature.
- Meanwhile, in a medium bowl, whisk the heavy cream with the mascarpone and the remaining 3 tablespoons sugar until soft peaks form, about 3 minutes.
- To serve, divide the strawberries among small serving cups or coupes. Dollop with the cream and sprinkle with some of the cookie crumble.
BUTTERMILK PANCAKES WITH ROASTED STRAWBERRIES
If you like strawberry shortcakes, you'll love our strawberry short stack. Caramelized strawberries and crunchy almonds dress up these buttermilk pancakes, which are ready in just 22 minutes. Add bacon or breakfast sausage for the perfect combination of sweet and savory.
Provided by Rhoda Boone
Categories Breakfast Brunch Kid-Friendly Quick & Easy Mother's Day Strawberry Buttermilk Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 (4-inch) pancakes
Number Of Ingredients 16
Steps:
- Roast the strawberries:
- Preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15-18 minutes. Let cool slightly and discard pod.
- Make the pancakes:
- Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine. Batter will be slightly lumpy.
- Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2-3 minutes. Flip and cook until lightly browned on the bottom, 2 1/2-3 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Repeat with remaining batter, brushing griddle with butter as needed.
- Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.
ROASTED STRAWBERRIES
Provided by Michael Chiarello
Categories Berry Fruit Dessert Roast Easter Fourth of July Valentine's Day Mother's Day Strawberry Spring Summer Family Reunion Shower
Number Of Ingredients 4
Steps:
- Toss the strawberries with the salt, lemon juice, and sugar. Pour into a cast-iron skillet 10 inches wide or larger and set the skillet on the hearth grate or nestle the skillet right in the embers as long as the fire is not too hot. You can also put the skillet over the grate in your fire pit. After 3 minutes, toss the berries in the pan, and then return the pan to the grate or embers. The berries are done when they are soft and syrupy, after about 5 minutes.
VANILLA-ROASTED RHUBARB AND STRAWBERRIES
Provided by Bon Appétit Test Kitchen
Categories Bourbon Fruit Dessert Roast Fourth of July Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Backyard BBQ Strawberry Vanilla Summer Low Cholesterol Rhubarb Bon Appétit Fat Free Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Combine rhubarb, strawberries, bourbon, and sugar in a medium bowl. Scrape in seeds from vanilla bean. Cut bean into 4 pieces and add to bowl; stir mixture until sugar begins to dissolve.
- Place four 16x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide mixture evenly among sheets, arranging on one side of each sheet. Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Foil packets can be made 4 hours ahead; parchment packets should not be made ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
- Preheat oven to 425°F. Place packets on a small rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill packets until rhubarb is tender but not mushy (carefully open 1 packet to check; steam will escape), 10-12 minutes for thinner rhubarb, 14-16 minutes for thicker. Carefully cut open packets. Transfer mixture to bowls. Top with yogurt, honey, and pistachios.
STUFFED ROASTED STRAWBERRIES
Steps:
- Preheat the oven to 400°F.
- Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4 inch), so that the berries will sit upright. Next, use a small spoon or a melon-ball scoop to hollow out the strawberries, working from their tops, to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, 10 to 12 minutes.
- To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!
ROASTED ASPARAGUS WITH FRESH STRAWBERRIES
From strawberrysue.com. Grand Prize Winner, Home Cook Division. Recipe submitted by Barbara Estabrook, Rhinelander, Wisconsin. This sounds like a weird combination of flavors, but it is SO good! We used maple bacon instead of applewood-smoked because it's all we had on-hand, but it was great! We also used plain feta instead of feta with peppercorns and it was just fine.
Provided by Paris D
Categories Strawberry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from skillet, and drain on paper towels. Drain bacon grease from skillet. (Do not wipe skillet out.).
- Add 1⁄4 cup olive oil and marmalade to skillet. Cook over medium heat, stirring with a wooden spoon until marmalade is melted, loosening brown bits from bottom of skillet while stirring. Remove from heat, and stir in vinegar. Set aside.
- Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil.
- Spread asparagus in a single layer on prepared baking sheet. Drizzle asparagus with remaining 1 1⁄2 tablespoons olive oil, tossing gently to coat. Sprinkle evenly with salt.
- Bake until asparagus is barely tender, 5 to 10 minutes. Place asparagus on a large platter, or divide evenly among 6 salad plates.
- Stir strawberries into marmalade mixture, tossing to coat. Spoon strawberry mixture evenly over asparagus.
- Top evenly with bacon, feta cheese, and pepper. Serve immediately.
Nutrition Facts : Calories 220.9, Fat 18.2, SaturatedFat 4.7, Cholesterol 16.3, Sodium 507, Carbohydrate 11.9, Fiber 3.1, Sugar 7.3, Protein 5
BUTTERMILK PANCAKES WITH ROASTED STRAWBERRIES
If you like strawberry shortcakes, you'll love our strawberry short stack. Caramelized strawberries and crunchy almonds dress up these buttermilk pancakes, which are ready in just 22 minutes. Add bacon or breakfast sausage for the perfect combination of sweet and savory.
Provided by Vicki Butts (lazyme)
Categories Pancakes
Time 35m
Number Of Ingredients 16
Steps:
- 1. Roast the strawberries: Preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15-18 minutes. Let cool slightly and discard pod.
- 2. Make the pancakes: Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine. Batter will be slightly lumpy.
- 3. Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2-3 minutes. Flip and cook until lightly browned on the bottom, 2 1/2-3 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Repeat with remaining batter, brushing griddle with butter as needed.
- 4. Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.
- 5. Cooks' Note Pancakes can be kept warm on a wire rack set on a rimmed baking sheet in a 250°F oven. Roasted strawberries can be made up to 5 days ahead and leftovers can be enjoyed over biscuits, yogurt, or ice cream.
ROASTED STRAWBERRIES WITH CHERRY BALSAMIC SAUCE
Steps:
- Heat oven to 400 degrees. Pour the melted butter into the baking dish (or melt right in dish). Use the tip of a sharp knife to scrape the insides of the vanilla bean into the dish. Place the strawberries (cut side down) in the dish. Sprinkle the berries with the brown sugar and lay the vanilla pod over the berries. Bake until berries are slumped and feel soft, 10 to 12 minutes. Let cool 20 minutes, then remove from pan and scrape juices into a small skillet. Add the balsamic veingar and red wine to the skillet and heat the mixture to a simmer. Turn off the heat and whisk in the cold butter. Keep barely warm and use within an hour to retain the buttery smoothness. If the sauce becomes too hot, the butter will separate. If it happens, try mixing in a blender. When ready to serve, place each strawberry on a butter cookie. Divide among serving plates. Drizzle the warm sauce over and serve immediately.
BROWN RICE PUDDING WITH EASY ROASTED STRAWBERRIES
Ready in only 35 minutes, brown rice pudding is topped with fresh strawberries drizzled in maple-flavored syrup.
Provided by Lauren Keating
Categories Dessert
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, mix all Pudding ingredients. Heat to boiling. Reduce heat; simmer about 40 minutes, stirring occasionally, until rice is soft and most of liquid is absorbed.
- Heat oven to 350°F. Place strawberries in shallow baking dish. Drizzle with syrup; stir until berries are coated.
- Bake 30 minutes or until berries are very soft. Remove from oven. Stir in vinegar. Serve pudding warm or chilled with roasted strawberries.
Nutrition Facts : Calories 270, Carbohydrate 47 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 26 g, TransFat 0 g
ROASTED STRAWBERRIES
Provided by Suzanne Hamlin
Categories brunch, easy, quick, dessert
Time 10m
Yield 5 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees.
- Place the strawberries, side by side and stem end down, in a baking dish. Add 1 tablespoon water to the dish. Brush the berries with the melted butter, and sprinkle with the sugar.
- Bake for 6 to 8 minutes, until the berries are soft. Serve warm with the pan juices, with or without strawberry sorbet or vanilla ice cream.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 1 gram, Carbohydrate 16 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 1 milligram, Sugar 13 grams, TransFat 0 grams
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