Roasted Strawberries With Grand Marnier
Strawberries already make for an elegant yet simple dessert. Chef Philippe Joffroy of Château de Trigance makes these fruits even more divine by roasting them in butter and Grand Marnier then serving them in a cookie or pastry cup. For best flavor, use only the sweet and fresh strawberries in season. They are bright red in color, plump and juicy. Chef Joffroy uses a ramekin to mold the pastry cup but if you don’t have a ramekin you can also use muffin or baking cups. The idea is to form a pastry to hold the berries in during serving (you can eat the cup as well!).
Chef Joffroy’s recipe involves making two free video recipes components of the dessert before assembly. That means part of it can be done ahead of time, specifically making the pastry cup and roasting the strawberries in butter with the Grand Marnier. The presentation counts too so when these two are ready, it will be more efficient as you assemble them beautifully on the plate. Just chill them and take out from the refrigerator when needed.
The dish may look and sound simple yet this concoction is complex in taste and texture. The roasted strawberries are flambéed in the Grand Marnier, which pretty much helps evaporate all the alcohol from the liqueur and all you are left with are the essence of this orange liqueur. The Grand Marnier is a mix of cognacs and distilled essence of bitter orange. The addition of the liqueur into the best cooking websites roasted strawberries parallels the addition of orange juice in the pastry cup mixture.
The strawberries are served as a filling for the golden pastry cup, which melts in the mouth with crispy and crumbly sensations. The chef garnishes the final dish with mint leaves on top of the strawberries, creating a beautiful contrast. With the tang of the orange, the nuttiness of the almond, and the refreshing mint, this dessert is a really sophisticated creation. Best served with a glass of Sauternes.
Roasted Strawberries With Grand Marnier
In general, fruits and vegetables are seen as fat-free foods. However, some produce selections do contain fat, though the amount is low in comparison to other animal-based foods like meat, eggs, dairy and nuts.
The following chart shows the percentage of calories from fat that are found in various fruits. It can be used as a guideline for either reducing or augmenting the intake of dietary fat.
Cultivated throughout the world and an indispensable food in kitchens all over, lemon is a universally favorite fruit. Lemon teems in abundance in Asia. Unripe lemons are green in coloring but when they prime, the color is altered into yellow. The fruit’s juice, flesh and peel, particularly the zest, are employed as foods. The juice of the lemon is about 5% to 6% citric acid, which yields lemons a rancid taste. The recognizable sour taste of lemon juice makes it an important ingredient in drinks and foods such as lemonade.
There are many health benefits of lemons that have been renowned for centuries. Lemon-juice is a powerful bactericide, antiviral, and immune-boosting agent. It has been tested by experiments that the bacteria of malaria, cholera, diphtheria, typhoid and other terminal diseases are destroyed in lemon-juice. Their use as a weight loss aid is equally famous because lemon juice is a digestive aid and liver cleanser. Lemons carry many substances – notably citric acid, calcium, magnesium, vitamin A, bioflavonoids, pectin, and limonene – that boost immunity and fight infection. Vitamin C of lemon-juice is very efficient because it is combined with bioflavonoids (vitamin P). In addition to Vitamin C, lemon also bears niacin and thiamin in fine quantities.
Lemon alternatives include several different fruits and plants that actually have comparable lemon taste and texture. The Australian plant food lemon myrtle is a contemporary and functional lemon alternative. The leaves, when dried and crushed, closely follow the sweet and sour taste of lemons. It’s also frequently used in foods that will curdle when lemon juice is presented, such as ice cream, cream cheese or cheesecake. Another popular and universally used lemon alternative is limes.
Here are some additional plants that taste and smell like lemons:
• Lemon thyme;
• Cymbopogon (Lemongrass)
• Lemon balm, a mint-like herbaceous perennial in the Lamiaceae family
• Two varieties of scented geranium: Pelargonium crispum (lemon geranium) and Pelargonium x melissinum ‘Lemon Balm’
• Lemon myrtle, recently, this Australian bush food has become a popular alternative to lemons. The crushed and dried leaves and edible essential oils have a strong, sweet lemon taste, but contain no citric acid. Lemon myrtle is popular in foods that curdle with lemon juice, such as cheesecake and ice cream.
• Lemon verbena
• Limes, another common sour citrus fruit, used similarly to lemons
• Certain cultivars of mint
• Magnolia grandiflora tree flowers
Lemon is simply a blessing – it hands solutions to a myriad of conditions that an individual may suffer from. It has its own set of purifying and natural medications, frees the body of a contagion using the powerful antioxidant attributes that are found in its juices and reduces the free radicals in the body and thereby reduce the risks of developing certain types of cancers. So make sure you eat on at least one-fourth or half lemon daily to avoid missing its natural health benefits!
If you’re out of dinner ideas? Take a look at this beef recipe and have a go at this chocolate dessert recipe.