STRAWBERRY GLAZE
1 pt. fresh strawberries 1 C. sugar 1½ Tbsp. cornstarch Dash salt
Wash, drain and hull strawberries; crush. If necessary add enough water to make 1½ cups. Place strawberries and juice in saucepan on thermostatic top burner at medium flame and 212 degrees; gradually stir in mixture of sugar, cornstarch, and salt. Bring to boiling, boil 1 minute, stirring constantly. Cool. Pour over berries on cake. Makes 6 servings.
NOTE: This glaze should be made in advance and cooled before broiling the cake.
ROTISSERIE
ROTISSERIE TIPS
Foods cooked on the rotisserie require little attention because they rotate slowly, basting themselves to achieve flavor and appearance.
It is best to bring meat to room temperature before cooking.
Before preheating, check to see that food on rotisserie spit is centered under the burner and rotating evenly. Reposition food if necessary.