Wednesday, 18 June 2008
Love fresh strawberries.
The season is just starting in this area so off I went to my local farmers market, Berry-Hill farms to pick up several quarts.
I like strawberries any old way, plain , with a bit of whipped cream , traditional strawberry shortcake, strawberry pie but the absolute best is Strawberries Romanoff.
Although there are many variations and more than one legend about origin, the most likely start did originate with a French pastry chef Marie Antoine
Careme who provided the Russian Czar Nicholas 1 with this spectacular dessert.This chef also is credited with developing the first cookbook ever.The Romanoff comes from the addition of citrus flavour.
Depending on the country this dish is made in all have different additions. Russians add sour cream, the French add Cointreau and the Americans add vanilla ice cream.
Here are the 3 variations;
2 pints ripe strawberries washed and hulled
juice of 1 orange 1/2 cup approx.
1/4 cup Cointreau or Curacao
1 cup heavy cream
4 TBSP superfine sugar
1/2 tsp. vanilla extract
Soak the berries in orange juice and liquor for 1 hour.
Whip the cream gradually adding the sugar and vanilla.
Spoon the berries into a dish top with the sweetened whipped cream.
2 pints strawberries
1/4 cup Cointreau
1/4 cup sugar
1 cup whipping cream
1/2 tsp. vanilla
1/2 cup sour cream
Wash, hull and dry berries.
Cut into quarters. Gently combine berries , sugar and liquor.
Refrigerate for 4 hours.
Add vanilla to whipping cream, beat until soft peaks formed.
Fold in sour cream and beat until mixture holds shape firmly.
Spoon berries into dish top with cream and a whole berry.
2 pints strawberries
1 pint vanilla bean ice cream
2 TBSP. vanilla
4 TBSP. superfine or icing sugar
1/4 cup Grand Marnier
Wash ,hull and dry berries.
Cut them in half.
Add Grand Marnier to slightly softened ice cream.
Whip cream with vanilla and sugar.
Fold into ice cream.
Fold in strawberries and serve.
My Canadian version;
2 pints strawberries washed and hulled
Sprinkle 1/4 cup Grand Marnier over the berries let stand at room temperature for 1 to 2 hours.
Top with 1 cup stiffly beaten whipped cream sweetened with 1/4 cup superfine sugar and 1/2 tsp vanilla.
I prefer my Romanoff as I don't want the orange to over power the strawberry taste.
A close second is the Russian version.
What one do you prefer?