Number Of Ingredients 4 Steps:
In a medium bowl, whisk together mascarpone, sour cream, honey, and sambuca until smooth and creamy. To serve, dip strawberries in sambuca cream.
Time 10m Yield 4 servings Number Of Ingredients 7 Steps:
Place 2-inch-thick slices of pound cake on dessert plates. Douse cake slices with sambuca or other anise liqueur. Slice berries and sprinkle with 2 teaspoons sugar, then toss and reserve. Beat whipping cream with 2 tablespoons sugar with a hand mixer until soft peaks form. Top cake with berries and drizzle with zigzags of syrup. Top cake and berries with whipped cream. Using a vegetable peeler, shave dark chocolate over each dessert plate and serve.
Yield Makes 8 servings Number Of Ingredients 6 Steps:
Bring water, sugar, and lemon juice to a boil in a 2- to 3-quart saucepan. Scrape seeds from vanilla bean into saucepan using tip of a paring knife and add pod. Bring to a boil, stirring until sugar has dissolved, then boil until reduced to about 1 cup, 8 to 10 minutes. Stir in Sambuca. Transfer syrup to a bowl and let cool completely. Stir in strawberries and let stand at room temperature 30 minutes to 1 hour. Discard pod.
Time 1h10m Yield 6 Number Of Ingredients 4 Steps:
Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.
Time 35m Yield 4 servings Number Of Ingredients 13 Steps:
In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the wine and liqueur. Return the pan to the heat and carefully flambee. Add the tomatoes and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter and reduce slightly. Add the cooked pasta and toss well. Garnish each serving with a tarragon leaf and chives.;
Time 1h45m Yield 1 quart Number Of Ingredients 5 Steps:
Bring sugar and water to a boil in a small saucepan, stirring until sugar is dissolved, them remove from the heat. Puree strawberries with the lemon juice in a blender until smooth, then force puree through a fine sieve into a bowl to remove the seeds. Stir sugar syrup and Sambuca into the puree. Chill covered, until cold, at least 1 hour. Freeze in ice-cream maker, then transfer the sorbet to an airtight container and put in the freezer to harden.
