Strawberries Jubilee Recipe Epicuriouscom

Steps:

• Purée strawberries, milk, yogurt, honey, and vanilla in a blender until smooth, adding more milk if needed to thin smoothie. Divide between glasses.

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch deep-dish pie plate and line a baking sheet with parchment.
• To make the topping: In a medium mixing bowl, stir together the flour, brown sugar, rolled oats, cornmeal, cinnamon, salt, butter, and oil with a fork until completely blended. Set aside. To make the filling: In another medium bowl, combine the strawberries and rhubarb with the turbinado sugar, flour, and cornstarch, stirring to coat the fruit.
• Pour the fruit mixture into the prepared pie plate. Sprinkle the topping evenly over the fruit mixture. Place the pie plate on the prepared baking sheet. Bake for 40 to 45 minutes, until the fruit is bubbling around the edges and the top is golden brown and crispy. Let cool slightly.
• Serve the crisp warm. It is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.

Steps:

• Wash berries.Drain on towel and set aside.
• In chafing dish,heat butter to bubbly.Add sugar,lemon peel and liqueur.Stir on high heat for 2-3 minutes,or until sugar dissolves,amd mixture is syrupy.
• Warm brandy.Ignite and pour over syrup.
• When flames die,stir in 1 scoop of ice cream until melted.
• Add berries.
• Poach for 1 minute.Continually spooning sauce over berries.
• Spoon remaining ice cream into dessert dishes.
• Top with berries and sauce.
• Serve at once. And enjoy -- .

Steps:

• Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 1 hour.
• Bring milk mixture to simmer. Whisk yolks and 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil). Strain into bowl. Cover and refrigerate custard until cold.
• Puree 6 cups berries, corn syrup and 1/2 cup plus 2 tablespoons sugar in processor. Mix puree into custard. Process custard in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 2 days ahead.)
• Scoop ice cream into bowls. Garnish each with whole berry and serve.

Steps:

• In large skillet over medium heat, stir together orange rind strips, orange juice, sugar and vanilla until sugar is dissolved, about 4 minutes. Bring to boil over medium-high heat.
• Whisk cornstarch with 3 tbsp water; whisk into pan and boil, whisking constantly, until slightly thickened and glossy, about 1 minute. Discard orange rind strips.
• Add strawberries; cook just until softened, about 2 minutes.
• In small saucepan, heat brandy over medium heat; remove from heat. With long match, ignite brandy and pour, still flaming, over warm berries. When flame dies, serve immediately.*** If you are serving berries over ice cream or cake, do that first and then add the sauce.

Steps:

• Stir raspberries with their juices and sugar in heavy medium saucepan over medium-low heat until sugar dissolves, about 3 minutes. Mix in Grand Marnier and Cognac; remove from heat.
• Scoop ice cream into stemmed glasses. Spoon sauce over. Garnish with whipped cream and serve with cookies.