STRAWBERRY AND PEPPER RECIPES

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STRAWBERRY-BLACK PEPPER SORBET RECIPE | MYRECIPES



Strawberry-Black Pepper Sorbet Recipe | MyRecipes image

This luscious sorbet has just a hint of black pepper to contrast and accentuate the sweetness of ripe summer strawberries. To crush the peppercorns, use a mortar and pestle, the side of a chef's knife, or the bottom of a heavy pan or skillet.

Provided by Cynthia Nicholson

Yield 12 servings (serving size: 1/2 cup)

Number Of Ingredients 5

1 cup sugar
1 cup water
2 tablespoons coarsely crushed black peppercorns
6 cups sliced strawberries (about 2 pounds)
2 tablespoons fresh lemon juice

Steps:

  • Combine sugar and water in a small saucepan; bring to a boil, stirring occasionally until sugar dissolves. Remove from heat. Stir in peppercorns; let stand 20 minutes.
  • Drain sugar syrup through a fine sieve into a bowl; discard solids. Place half of sugar syrup, half of sliced strawberries, and fresh lemon juice in a blender, and process until smooth. Pour pureed mixture into a bowl. Repeat the procedure with remaining sugar syrup and sliced strawberries.
  • Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 4 hours or until firm.

Nutrition Facts : Calories 93 calories, CarbohydrateContent 23.4 g, FatContent 0.3 g, FiberContent 2.2 g, ProteinContent 0.6 g, SodiumContent 2 mg

STRAWBERRY, BLACK PEPPER, AND PISTACHIO COOKIES RECIPE ...



Strawberry, Black Pepper, and Pistachio Cookies Recipe ... image

Sweet, spicy, and salty—what more can you ask for in a cookie? At just over 100 calories per cookie, these treats are bound to become a family favorite.

Provided by Darcy Lenz

Yield Serves 36 (serving size: 1 cookie)

Number Of Ingredients 12

1?¼ cups granulated sugar
½ cup brown sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
7.9 ounces (about 1 3/4 cups) all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon black pepper
½ cup chopped dried strawberries
¼ cup finely chopped pistachios
Parchment paper

Steps:

  • Preheat oven to 350°. Combine granulated sugar, brown sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add egg; beat just until blended. Beat in flour, baking soda, and salt.
  • Beat black pepper into cookie dough at medium speed. Stir in straw­berries and pistachios. Drop dough by tablespoonfuls 2 inches apart on parchment paper-lined baking sheets. Bake 10 to 12 minutes or until lightly browned.

Nutrition Facts : Calories 101 calories, FatContent 3.2 g, SaturatedFatContent 1.7 g, SodiumContent 55 mg

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