STRAWBERRY ALMOND POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
- For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
- Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
- For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.
FRESH STRAWBERRIES WITH ALMOND CRèME ANGLAISE
Strawberries, like asparagus, peaches, corn and a few other joys of summer, are perhaps best enjoyed unadulterated, at least at the beginning of the season, when the thrill of their newness is fresh. Later on, when you're on your 10th quart, it's time to tinker. I craved a kind of crème anglaise, a cooked but marginally thickened custard. But I wanted something a little more exciting than the standard vanilla-scented one. By jolting the custard with toasted almonds, I met that need, and with only a tad more work than in the original version. Strain out the cooked almonds if you want a creamy sauce (and you should). Served warm, over good strawberries, with slivered almonds as a garnish, this is almost as good an option as shortcake.
Provided by Mark Bittman
Categories quick, dessert
Time 3m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes.
- Add milk, cream, sugar and egg yolks, and whisk well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil.
- While sauce is still hot, strain it through a sieve and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds. Sauce will keep, tightly covered, in refrigerator for up to 3 days.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 15 grams, Carbohydrate 30 grams, Fat 25 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 29 milligrams, Sugar 22 grams, TransFat 0 grams
ALMOND AND STRAWBERRY TAHINI ICE CREAM
If you have never tried tahini ice cream, you are in for a taste treat that is right on trend.
Provided by Angela Sackett Superhotmama
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 12h40m
Yield 6
Number Of Ingredients 8
Steps:
- Freeze the base of your ice cream maker for at least 12 hours.
- Combine coconut milk, 1/2 cup strawberries, tahini, dates, and almond extract in a high-speed blender. Blend until strawberries are broken down and mixture is combined, about 1 minute. Pour mixture into an ice cream maker and churn according to manufacturer's directions, 5 to 10 minutes.
- As mixture starts to thicken, add remaining 1/2 strawberries and sliced almonds. Continue mixing until thickened, 10 to 20 minutes more.
- Serve immediately as soft-serve ice cream garnished with additional strawberries and sesame seeds. Alternatively, place ice cream in the freezer for 1 to 2 hours to firm up.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 27.2 g, Fat 36.2 g, Fiber 5.5 g, Protein 6.2 g, SaturatedFat 25.7 g, Sodium 29.4 mg, Sugar 16.8 g
STRAWBERRY AND ALMOND CRUMBLE
Provided by Nigella Lawson : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- If I had to choose one thing that cooking could not make better, I'd have put good money that it would have been a bad (as in unripe and tasteless) strawberry. I'd almost be embarrassed even owning up to trying to improve it, were it not for the fact that I read an article by Simon Hopkinson, a revered British chef, in which he advised using said strawberries in a pie. So I did. Well, that's not quite true: I am lazier than him, so I made a crumble. I don't know what, how or why it happened, but this is a crumble of dreams. The oven doesn't, as you'd think, turn the berries into a red-tinted mush of slime, but into berry-intense bursts of tender juiciness. This is nothing short of alchemy: you take the vilest, crunchiest supermarket strawberries, top them with an almondy, buttery rubble, bake and turn them into the taste of English summer on a cold day. Naturally, serve with lashings of cream: I regard this is obligatory not optional.
- Preheat the oven to 400 degrees F. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over them the sugar, almond meal, and vanilla extract. Give the dish a good shake or two to mix the ingredients.
- Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a free standing mixer).When you've finished with it, it should resemble rough, pale oatmeal. Stir in the sliced almonds and turbinado sugar with a fork.
- Tip this over the strawberry mixture, covering the strawberries in an even layer and giving a bit of a press in at the edges of the dish. Set the dish on a cookie sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges.
- Let stand for 10 minutes before serving, and be sure to put a pitcher of chilled heavy cream on the table alongside.
STRAWBERRY AND ALMOND CREAM PARFAIT
Provided by Alex Guarnaschelli
Categories dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together sugar, flour and egg yolks until thick and smooth, 3 to 5 minutes.
- In a medium pot, bring the milk and vanilla bean to a gentle boil. Pour about half of the milk mixture over the eggs whisking constantly. Pour the whole mix back into the pot and place the pot back over low heat, stirring with a wooden spoon, until the mixture thickens, 3 to 5 minutes. Note: you must stir this mixture constantly, scraping the bottom as you stir, so the flour doesn't stick to the bottom and burn.
- Remove the pot from the stove and whisk in the marzipan. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap. Place the tray in the refrigerator to cool.
- In a medium skillet over low heat, melt the granulated sugar. Spray a tray with a light coating of nonstick spray. Spray the end of a wooden spoon as well. When the sugar turns light brown, add the almonds and stir to coat them with the sugar. Spoon the almonds on to the baking sheet and sprinkle lightly with salt.
- When the almond cream has cooled, remove and discard the vanilla bean and place the pastry cream in a medium bowl. Whisk until it is smooth. In another medium bowl, toss the strawberries and brown sugar together.
- Place 4 to 6 glasses on a flat surface. Begin by spooning a thin layer of almond cream in the bottom of each. Sprinkle with a few almonds. Add a layer of the whipped cream. Top with a layer of strawberries. Repeat the layers until the glasses are full. Refrigerate for a while before serving or enjoy immediately.
STRAWBERRY ALMOND CREAM
Make and share this Strawberry Almond Cream recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h25m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a small bowl, fold strawberries into sour cream. Fold in yogurt. Gently stir in almond extract and sugar.
- Chill in the freezer for 20 minutes then move to the refrigerator for 1 hour.
- Serve with fluffy pieces of angel food cake and/or mixed berries.
Nutrition Facts : Calories 263.8, Fat 18.9, SaturatedFat 11.7, Cholesterol 44.4, Sodium 78.7, Carbohydrate 19.2, Fiber 1, Sugar 14.7, Protein 5.6
STRAWBERRY ALMOND CREAM TART
From Cooking Light "Prepare the crust and filling up to 2 days ahead; assemble the morning of your brunch. You'll have extra glaze--try it on ice cream or pound cake."
Provided by Mom2Rose
Categories Tarts
Time 30m
Yield 10 pieces, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- To prepare crust, place crackers in a food processor; process until crumbly.
- Add 2 tablespoons sugar, butter, and water; pulse just until moist.
- Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch.
- Bake at 350° for 10 minutes or until lightly browned.
- Cool completely on a wire rack.
- To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth.
- Spread mixture evenly over bottom of tart shell.
- To prepare topping, place 2 cups strawberries in food processor; process until pureed.
- Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk.
- Bring to a boil, stirring constantly.
- Reduce heat to low; cook 1 minute.
- Remove glaze from heat, and cool to room temperature, stirring occasionally.
- Combine 4 cups strawberries and juice; toss to coat.
- Arrange berries, bottoms up, in a circular pattern over filling.
- Spoon half of glaze evenly over berries (reserve remaining glaze for another use).
- Sprinkle nuts around edge.
- Cover and chill 3 hours.
- Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.
Nutrition Facts : Calories 284.6, Fat 9.1, SaturatedFat 3.8, Cholesterol 17.3, Sodium 192.3, Carbohydrate 48.5, Fiber 2.6, Sugar 33.5, Protein 4
STRAWBERRY ALMOND CREAM ROLL RECIPE
There is nothing better than baking with fresh strawberries. Fresh-picked strawberries and almond-flavored whipped cream make a mouthwatering filling for this special summertime cake roll dessert. This recipe is from Kim's New England Kitchen. You can make the cake ahead of time, refrigerate and fill an hour or so before serving. You can even freeze the unfilled cake roll for three to four weeks before using. Shaved chocolate or toasted sliced almonds are excellent as additional toppings.
Provided by NcMysteryShopper
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Line pan with aluminum foil and generously grease foil with margarine.
- Beat eggs in bowl at high speed for at least 5 minutes until thick and the color of lemons.
- Gradually add sugar, then reduce to low speed and add water and almond extract. Combine remaining dry ingredients and add to mixture slowly.
- Beat at low speed until batter is smooth.
- Pour into greased, foil-lined pan.
- Bake 12 to 15 minutes until toothpick inserted in center comes out clean; Remove immediately from pan and carefully invert onto towel that has been dusted abundantly with confectioners sugar; Carefully remove foil and trim any hard edges;Lightly dust cake bottom with additional powdered sugar.
- While still hot, carefully roll cake and towel to form a 10 1/2" roll and Cool 30-40 minutes on wire rack.
- While cake is cooling, slice strawberries and prepare almond whipped cream by beating remaining filling ingredients at medium speed until stiff.
- Unroll cake, remove towel, and spread cake with half of whipped cream.
- Arrange sliced strawberries on top and re-roll. Dust with powdered sugar, cover with plastic wrap and refrigerate about an hour before serving.
- Slice and top with additional whipped cream.
- Note: Chill bowl and beaters before preparing whipped cream filling.
Nutrition Facts : Calories 248.6, Fat 10.5, SaturatedFat 6, Cholesterol 96.1, Sodium 125.3, Carbohydrate 35.5, Fiber 0.8, Sugar 23.1, Protein 3.7
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STRAWBERRY-ALMOND CREAM TART RECIPE | MYRECIPES
From myrecipes.com
5/5 (25)Calories 289 per servingServings 10
- To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
- To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.
- To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.
STRAWBERRY ALMOND CREAM SHORTCAKE RECIPE | LAND O’LAKES
From landolakes.com
- Combine 1/2 cup sugar and butter in bowl; beat at medium speed until creamy. Add 1 egg and 1 teaspoon almond flavoring. Continue beating, scraping bowl often, until creamy. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed. Gently press dough onto bottom of prepared pan. Sprinkle almonds over dough; set aside.
- Combine all filling ingredients in bowl. Beat with whisk until smooth; pour over almonds. Bake 60-70 minutes or until edges are lightly browned. (Surface of filling will be cracked.) Cool completely on rack; remove sides of pan.
- Arrange strawberry halves on top of cake. Drizzle melted jelly over strawberries. Refrigerate at least 2 hours before serving.
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