ins. Gently heat the sweet white wine and 3/4 cup sugar
br>Uncover, then add the wine and stir.
Add in
o large pot with honey, wine, lemon juice and zest.
ire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake
In a large punch bowl, macerate the strawberries with the sugar and orange liqueur. Add 1/2 the white wine and leave to infuse for at least 4 hours. To serve, add the mint leaves, the remaining white wine and the champagne.
Mix white wine, Essensia, strawberries, peach liqueur, peaches, orange slices, lemon slices, and strawberry syrup in large pitcher, smashing citrus slices slightly. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice.
Drain pineapple, reserving syrup.
Soften gelatin in the pineapple syrup.
Stir over low heat until gelatin is dissolved. Stir into strawberry-flavored yogurt with dash of salt.
Add thawed strawberries, including syrup and drained pineapple; mix well.
Pour into 1-quart mold.
Chill until set.
Unmold onto lettuce.
Garnish with more strawberries.
Makes 4 to 6 servings.
Place strawberries in blender with sugar or sweetener.
Blend until smooth.
Add wine and blend.
Remove strawberry mixture to large bowl.
Whip two egg whites until stiff.
Fold egg whites into strawberries.
Store in refrigerator.
Serve in wide mouth champagne glass.
https://www.southernliving.com/recipes/strawberry-kuchen-recipe].
tir in wafers, nuts and wine.
Shape mixture into 1
Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl.
Stir gently until well blended.
Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend.
Cover mascarpone and berry mixtures; refrigerate 30 minutes.
Place 2 tablespoons crumbled cookies in each of 6 goblets.
Divide strawberry mixture with juices among goblets.
Top berries with mascarpone mixture, then remaining cookies.
Cover and chill at least 30 minutes and up to 2 hours.
rippings, add the chicken broth, wine, 1/4 cup butter, lemon
about 2 minutes. Stir in wine and cook until flavors combine
In a small saucepan over medium heat, combine the honey, blood orange juice, and sugar and heat until the sugar dissolves. Add the brandy and simmer for about 5 minutes.
Add strawberries and continue to simmer for another 5 minutes or until the strawberries have lost their firmness.
Remove from heat and let cool.
When the stawberry mixture is cool, place in a blender and puree for one minute or until smooth. Add wine and stir.
Pour into wine glasses (with ice if desired) and garnish with a ripe strawberry.
Soak the strawberries in red wine for 10 minutes, then transfer to a heavy saucepan. Bring to a boil over medium heat. As soon as it starts to boil, add the ginger, brown sugar, cinnamon stick, chile pepper, red pepper flakes, apple cider vinegar and salt. Boil over medium heat, stirring every 10 minutes, until the preserve thickens.
Remove the chile pepper and cinnamon stick from the preserves. Ladle into clean 1/2 pint jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Store in the refrigerator.
This is a faster version of the Fruit and Wine appetizer.
ith homemade whipped cream (use recipe # 80157).
il.
Stir in the sweet rice wine and cook until it
ach of the milk and strawberry syrup.
Put 2 or
Heat oven to 375\u00b0.
Mix baking mix and 2 tablespoons sugar. Cut in margarine.
Pat into round pan, 9 x 1 1/2-inches.
Bake 10 minutes.
Mix 1/3 cup sugar, nutmeg, egg yolks and sour cream; spread over hot layer.
Bake 20 minutes; cool completely.
Prepare Strawberry Glace; cool slightly.
Arrange strawberries over layer and spread Strawberry Glace over the strawberries.
Makes 12 servings.