Mock Marzipan Strawberries Recipes

MARZIPAN FRUITS

Steps:

• Combine confectioners' sugar, almonds, egg whites, and brandy in a blender; blend until all ingredients are sticking together and marzipan is formed. Press into a ball, cover in plastic wrap, and chill in the refrigerator for at least 12 hours to get firm. Chill for an additional 6 to 12 hours if marzipan is not hard yet.
• Remove marzipan from fridge. Coat your hands slightly in confectioners' sugar and knead marzipan for about 1 minute. Separate marzipan into different portions, depending on how many and which fruits you'd like to make, and knead in food coloring to the different portions. To make the different fruits, start with a 1-inch ball of marzipan and give it the shape, details, and texture depending on the fruit you are shaping.

CHRISTMAS STRAWBERRIES

Steps:

• Blend together the gelatin and condensed milk. Add coconut and vanilla; mix well and refrigerate until chilled.
• Roll into small balls and shape into strawberries; roll in red sugar crystals.
• Dip fat end into green sugar crystals. Place an almond sliver into the fat end for a stem. To prevent hardening, store in an air tight container until ready to serve.

STRAWBERRY MARZIPAN TART

Steps:

• Preheat the oven to 350 degrees F.
• On a floured surface, roll the pastry 3/8-inch thick and line a 10-inch flan ring with it. Place the ring on a parchment paper lined baking sheet and chill it until needed.
• Cream the butter and sugar lightly in an electric mixer; don't let the butter get too soft. Add the eggs and mix lightly.
• Stir in the liqueur, zest, and almond extract, then mix in the ground almonds.
• Pour into the chilled pastry shell and bake for 1 hour to 1 hour and 15 minutes, or until the pastry and marzipan are a deep golden brown.
• Remove the tart from the oven and let cool to room temperature.
• Brush the top of the tart with the currant jelly. Cover the top of the tart with sliced strawberries arranged in concentric circles or in a flower petal design, making certain the whole top of the tart is covered.
• Remove the flan ring and transfer the tart to a flat serving platter. Cut into wedges.
• Sugar Dough: 1 pound unsalted butter, slightly softened 3 1/3 cups (12 ounces) pastry flour 3 1/3 cups (12 ounces) all-purpose flour Pinch salt 3/4 cup (6 ounces) sugar 3 egg yolks 2 to 4 tablespoons heavy cream
• Cut the butter into large pieces and place the pieces in the bowl of an electric mixer fitted with a paddle or dough hook.
• Add the pastry and all-purpose flour, salt, and sugar. Mix on low speed until the butter is evenly distributed throughout the flour.
• Add the egg yolks and cream. Continue to mix on low speed until the dough pulls away from the sides of the bowl.
• Remove the dough and divide it into 2 pieces. Flatten each piece into a 6-inch round. Wrap in plastic and chill for at least 2 hours or overnight. Use as needed. The dough will remain fresh for 2 or 3 days in the refrigerator; or wrap securely in plastic, then in foil, and it will keep frozen for 2 to 3 months.
• Note: The dough may also be made in a food processor using the same technique, but make half a batch at a time for best results.
• To prepare the dough by hand, place the flours, sugar and salt in a large bowl or on a work surface. Mix together. Cut in the butter with your fingertips. Make a well in the center of the flour mixture. Pour in the egg yolks and cream. Using your fingertips, quickly work in the flour until the dough holds together. Form the dough into rounds, wrap it in plastic wrap and chill.
• Yield: 2 1/2 pounds

MOCK STRAWBERRY JAM

Steps:

• Stir the zucchini and sugar together in a large pot over medium heat until the sugar has dissolved and the mixture begins to boil, about 10 minutes. Stir in the lemon juice and gelatin, and continue simmering 5 minutes more, stirring constantly.
• Ladle the hot jam into 6 hot, sterilized half-pint canning jars leaving 1/4 inch headspace. Wipe the rim and jar threads with a clean, damp cloth. Center lid on jar and screw the ring down firmly. Place into a boiling water canner covered by 2 inches of boiling water. Process for 10 minutes. Remove from the canner, and allow to cool to room temperature, and refrigerate any jars that do not seal.

MOCK MARZIPAN STRAWBERRIES

Steps:

• At least 3 hours or up to 1 week before serving:In a large bowl, combine condensed milk, gelatin, walnuts and coconut until uniform.Shape about 1 1/2 tablespoons of the dough at a time into strawberries. Roll in decorating sugar place on waxed paper. Let stand for 1 hour or until a crust has formed on the outside. Cut each gumdrop crosswise into three slices. With fingertips, form each slice into a leaf. Top each strawberry with one or two leaves or insert plastic stems.Use to decorate a cookie tray or serve as a confection. Store in an airtight container in the refrigerator.