Nicoles Strawberry Sauce Recipes

Steps:

• In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over low heat until sugar dissolves. Increase heat to medium high, and continue to cook, stirring occasionally, until strawberries are soft and have released most of their juice, about 10 minutes.
• Strain mixture through a fine-mesh sieve into a medium bowl. Chill until ready to use.

Steps:

• Prepare the sauce: Wash, dry and hull the strawberries, then transfer them to a food processor. Pulse a few times until the strawberries are almost puréed. Transfer strawberry mixture to a medium saucepan, cover, and simmer over low heat until slightly thickened, about 20 minutes. Remove from heat, cool slightly, and stir in brown sugar and vanilla extract. Add more brown sugar to adjust sweetness to taste; set strawberry sauce aside. (You should have about 2 cups.)
• Prepare the churros: Pour canola oil into a large pot to a depth of 2 inches. Line a baking sheet with paper towels. Pour granulated sugar and cinnamon into a wide, shallow bowl and stir to combine.
• In a medium pot or saucepan (preferably nonstick) over medium-high heat, bring liqueur, salt and 1 1/2 cups water to a boil. Remove from heat, then gradually add flour, stirring with a wooden spoon. Beat until well blended; the dough will be sticky and should resemble wet cement.
• When the dough is done, heat the oil to 350 degrees. Working in batches if necessary, scrape the dough into a pastry bag fitted with a large French star pastry tip, or use a resealable plastic bag with the tip cut off.
• Pipe the dough into the hot oil in 6- to 8-inch lengths, using a knife to slice the dough away from the pastry tip as you go; do this in batches of four or five. Fry the churros, using tongs or chopsticks to turn them over a few times and keep them from melding together, until they are deep golden brown, about 6 minutes.
• Remove from oil and transfer to the prepared baking sheet to drain. While the churros as still hot, transfer them to the bowl with the cinnamon-sugar mixture and turn to coat evenly.
• Repeat with the rest of the dough. Serve warm with strawberry dipping sauce.

Steps:

• Preheat oven to 275 degrees. Line two baking pans with parchment paper. Set aside. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat egg whites, salt, vanilla extract, and cream of tartar on medium-high speed until medium peaks form. Slowly add sugar; continue beating until firm peaks form. Fold in cornstarch.
• Transfer mixture to a large pastry bag. Use scissors to cut 3 inches off of the tip. Pipe mixture into eight large mounds onto prepared baking pans. Bake until meringues are crisp on the outside but their consistency resembles marshmallow on the inside, about 1 hour. Serve with poached rhubarb with strawberries, yogurt cream, and strawberry sauce.

Steps:

• Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
• Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.