STRAWBERRY ORANGE JUICE SAUCE
Use over ice cream or my Cream Cheese Pound Cake with Strawberry Sauce (recipe #51739). You won't be disappointed. When I make this using fresh strawberries, I cut the strawberries in half, put into the food processor with about 1 cup of sugar and the orange juice and process until well combined. It's a winning combination! From Southern Living.
Provided by Bev I Am
Categories Sauces
Time 2m
Yield 4 Cups
Number Of Ingredients 2
Steps:
- Working in batches, puree berries and juice in blender.
- Transfer to bowl.
- (Can be made one day ahead. Cover and chill.).
RICOTTA AND ORANGE BLINTZES WITH STRAWBERRY SAUCE
Provided by Tyler Florence
Time 2h20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the batter: Combine the milk, water, eggs, flour, sugar, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in the melted butter. Blend it again for a few seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest.
- Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use.
- Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down.
- Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes.
- Assembly: Preheat the oven to 400 degrees F.
- Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately.
STRAWBERRY ORANGE SAUCE
Steps:
- In a small saucepan, heat the liqueur and orange juice over medium heat.
- Stir in 1 3/4 cups strawberries. Cook for 2 minutes, stirring frequently.
- Stir in the sugar. Cook for 2 to 3 minutes, or until the berries soften. Remove from the heat.
- Stir in the remaining 1 3/4 cups strawberries. Serve hot or pour into a small airtight container and refrigerate until ready to serve.
- Cinnamon Blueberry Sauce
- Substitute fresh blueberries for the strawberries and use 2 tablespoons of fresh orange juice. Add 1/2 teaspoon ground cinnamon when stirring in the sugar.
- Nutrition information
- (Per serving)
- Calories: 33
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugars: 5g
- Protein: 0g
- Calcium: 11mg
- Potassium: 102mg
- Dietary Exchanges
- 1/2 fruit
- Nutrition information (CINNAMON BLUEBERRY SAUCE)
- (Per serving)
- Calories: 45
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 11g
- Fiber: 2g
- Sugars: 8g
- Protein: 1g
- Calcium: 6mg
- Potassium: 58mg
- Dietary Exchanges
- 1 fruit
ORANGE LIQUEUR MARINATED STRAWBERRIES
Steps:
- Toss the strawberries with the confectioners' sugar, liqueur, juices, and zest. Allow to marinate refrigerated for 30 minutes. Split the vanilla bean open with a knife and scrape out the seeds. Add the seeds to the whipping cream in an ice cold bowl and whip the cream to soft peaks just prior to serving. Serve one scoop of ice cream in a martini glass, spoon some marinated strawberries over the ice cream and serve with a dollop of whipped cream on top.;
ORANGE-STRAWBERRY SAUCE
This orange-strawberry sauce recipe, from Anne Willan's "From My Chateau Kitchen," adds a sweet touch to her Whole Tangerine Souffle.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Fruit Strawberry Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- In a food processor, puree strawberries, Grand Marnier, sugar, and tangerine juice. Taste, adding more sugar, if desired. Chill before serving.
STRAWBERRY RHUBARB SAUCE
A simple recipe that tastes great as a topping on vanilla ice cream or pancakes.
Provided by Shalaine_1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 20
Number Of Ingredients 7
Steps:
- Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.
Nutrition Facts : Calories 44 calories, Carbohydrate 10.8 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 0.7 mg, Sugar 8.9 g
STRAWBERRY SAUCE RECIPE
Puree strawberries and orange juice to make this luscious strawberry sauce recipe. This strawberry sauce recipe is great over ice cream or pound cake.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 1-3/4 cups or 14 servings, about 2 Tbsp. each.
Number Of Ingredients 3
Steps:
- Place strawberries and orange juice in blender or food processor container; cover. Blend until smooth.
- Pour into small saucepan. Stir in cornstarch until well blended.
- Cook on medium-high heat until thickened, stirring occasionally. Cool completely.
Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0.712 g, Sugar 0 g, Protein 0 g
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