SPVAQ42021 - 26

CHOCOLATE-COVERED STRAWBERRIES INFUSED WITH
RUM
Dwayne Womack, Assistant Store Manager, Store 361, Portsmouth
I have been making chocolate-covered strawberries for my wife, my motherin-law
and my sister-in-law for quite some time now. My wife still wanted a
professional arrangement of chocolate-covered strawberries, so I got them
for her. Then she learned how expensive they were! I had always wanted
to make infused strawberries for her, so this time I used an injector and put
black cherry rum inside.
▷ 2 PINTS FRESH STRAWBERRIES
(FREE OF BLEMISHES, LEAVES/
STEMS INTACT)
▷ 1½ CUP OF SEMI-SWEET OR MILK
CHOCOLATE CHIPS
▷ 2 TABLESPOONS CORN SYRUP
▷ 6 TABLESPOONS BUTTER
▷ 100 ML FAVORITE FLAVORED RUM
FOR ADDED SWEETNESS
Wash strawberries and pat dry with a paper towel,
leaving stems intact. Using a liquid injector plastic
pipette (available from Amazon), inject 4-6 mL
of rum into each berry. Melt the chocolate chips,
corn syrup and butter in a double boiler, stirring
occasionally. Remove chocolate mixture from
the heat and dip the strawberries in the mixture
by inserting a toothpick in the top of the berry.
Coat 2/3 of each berry with chocolate. Place
dipped berries on a waxed paper-covered pan or
cookie sheet and carefully remove the toothpicks.
Refrigerate berries until set, about 15-20 minutes.
Makes 28 berries.
Brush warm cakes with bourbon,
using pastry brush. Let cool
completely. Make buttercream
frosting. To this frosting add
vanilla and bourbon in small
increments substituting bourbon
for milk one teaspoon at a time. If
the icing is too thin, it will not be
strong enough to hold the cake
layers together. Pipe bourbon
buttercream around outside edge
of first layer to make a " wall " to
hold filling. Add approximately ½
cup of prepared filling and spread
evenly. Top with next cake layer
and repeat. Cover entire cake with
a thin layer of bourbon buttercream
to crumb coat. Chill for 20 to 30
minutes until set.
Finish with a final layer of
buttercream, spreading evenly
over entire cake. Pipe decorative
borders or get a swirl effect with an
offset spatula: starting at the base
of the cake, hold the spatula at a
slight angle, pressing lightly against
the buttercream. Spin the cake on a
turn table and slowly move spatula
to top of cake as it spins. Repeat
on top, starting on the outside and
working your way to the center.
Arrange candied pecans on top
and sides. Fill in gaps with crushed
pecan bits.
Bourbon Pecan Filling
▷ 4 OZ. BUTTER, MELTED
▷ 3/8 CUP HEAVY CREAM
▷ 1 CUP BROWN SUGAR, PACKED
▷ ¼ CUP VIRGINIA BOURBON,
DIVIDED
▷ 1 TABLESPOON VANILLA EXTRACT
▷ 1 CUP CHOPPED, TOASTED
PECANS
In a medium-sized, heavy-bottom
pot, combine butter, heavy cream,
brown sugar, 2 tablespoons
bourbon and vanilla. Cook over
medium heat 8 to 10 minutes or
until thick. Let cool. Add chopped
pecans and reserved 2 tablespoons
bourbon. If mixture is too thick, add
bourbon until desired consistency
is reached. A thick, yet creamy
consistency is best.
26 SPIRITED VIRGINIA

SPVAQ42021

Table of Contents for the Digital Edition of SPVAQ42021

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SPVAQ42021 - Cover3
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