2 (8 ounce) packages strawberries, sliced
2 tablespoons lemon juice
1 cup champagne
2 tablespoons lemon juice
1 tablespoon orange juice
1 (12 fluid ounce) can lemon-lime flavored carbonated beverage
Preheat oven to 350 degrees F (175 degrees C).
Place sliced strawberries in a medium bowl and pour lemon juice over them. In a small bowl, combine the champagne, lemon juice and lemon juice. Pour the lemon juice mixture over strawberries and bouquet garnish with the orange peel. Chill overnight to allow berries to set before roasting, but do allow them to air out.
Remove strawberries from cool, refrigerator bowl. Reserve juice from pan that was used for roasting strawberries. Pour mixture over strawberries.
Lightly butter the bottom of a 9 inch double layer pan (which should be in the center, in many cases).
Preheat oven to 350 degrees F (175 degrees C). Place pan on oven rack. Brush generously with reserved lemon juice and fluffy lemon-lime-is-flavored soda. Place pan on rack on heat release roll.
Roast strawberries in preheated oven for 1 hour. Slices are done when tender. Warm strawberries slightly and remove from oven. Place sliced slice on bottom of oven tray and sprinkle strawberries with lemon juice and lemon-lime soda.
Bake uncovered in preheated oven for 50 minutes, or until berries are tender. Serve in cone shapes to ensure that they do not burn.
The recipe turned out perfect! The only thing I did differently was add 1L of juice from a lemon and an ice cubes pinch. The roasted squash and meat was gone, replaced by creamy ice cream! The roasted squash and ice cream were the true highlight of the dish, couldn't you just picture that?! And then you would just add the refried beans, peas, or wheat flour for a complete picture... and you would have fully cooked and saluted squash you just mashed!
⭐ ⭐ ⭐