Best 6 Strawberries With Tequila Black Pepper Recipes

STRAWBERRIES WITH TEQUILA & BLACK PEPPER

Steps:

• Combine first 5 ingredients in a bowl; toss well.
• Cover and chill 3 hours, stirring occasionally.
• Spoon into compote dishes or marguarita glasses.
• Garnish with mint sprigs.

STRAWBERRIES WITH TEQUILA & BLACK PEPPER

Steps:

• 1. Combine first 5 ingredients in a bowl; toss well.
• 2. Cover and chill 3 hours, stirring occasionally.
• 3. Spoon into compote dishes or Margarita glasses.
• 4. Garnish with mint sprigs.

STRAWBERRIES WITH TEQUILA AND BLACK PEPPER

Steps:

• Combine the first 5 ingredients in a bowl, and toss well. Cover and chill 3 hours, stirring occasionally. Yield: 6 servings (serving size: 1 cup). Per serving: 75 Calories; 1g Fat (9% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 2mg Sodium Serving Ideas : Garnish with mint sprigs, if desired. Recipe by: Cooking Light, Jul/Aug 1995, page 70 Posted to MC-Recipe Digest V1 #418 by [email protected] on Jan 28, 1997.

ROASTED STRAWBERRIES WITH BLACK PEPPER

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.

STRAWBERRY AND TEQUILA COOLER

Steps:

• Muddle the strawberries with the lemon slices, mint, and agave syrup in a large pitcher. Add the tequila and stir well. Pour over rocks glasses filled with crushed ice. Top each glass with club soda and garnish with mint leaves before serving.

STRAWBERRY HONEY BALSAMIC WITH BLACK PEPPER ICE CREAM

Steps:

• Strawberry puree:
• Spread the strawberries out evenly on the lined sheet pan and drizzle them with the honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they're cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
• Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.
• Ice cream base:
• Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
• Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
• Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
• Ice cream:
• In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base. Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft-serve.
• Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
• Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.