Fruit Romanoff Recipes

STRAWBERRIES ROMANOFF TASTE JUST LIKE LA MADELEINE -COPYCAT

Steps:

• Mix sour cream, brown sugar and Brandy in a bowl.
• In a separate bowl, whip cream until starts to thicken and add sugar--whip until thick.
• Fold cream into sour cream mixture and blend well.
• Serve with fresh strawberries.

STRAWBERRIES ROMANOFF

Steps:

• Combine sour cream, brown sugar, and brandy in a bowl and mix to combine.
• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.

BERRIES ROMANOFF PARFAIT

Steps:

• Whisk together the Greek yogurt, muscovado sugar, espresso and orange zest and juice in a bowl until smooth. Cover and refrigerate for at least 2 hours and up to 24 hours.
• About an hour before serving, combine the raspberries, strawberries, sugar to taste, and chopped mint in a bowl. Layer the berries, granola and yogurt mixture in eight 1-cup Mason jars. Top the jars with some more granola, then cover with lids and refrigerate for at least 1 hour. Garnish with fresh mint sprigs and serve.

STRAWBERRIES ROMANOFF RECIPE

Steps:

• Gather the ingredients.
• In a large bowl, combine strawberry and orange liqueurs, cognac and lemon juice, and up to 2 tablespoons dark brown sugar if berries are not sweet.
• Reserve 8 whole strawberries for garnish. Hull the remaining strawberries and cut them in half. Marinate the halves in the liqueur mixture at room temperature for about 15 minutes.
• In a large bowl, soften 2 pints of the vanilla ice cream and then carefully fold in the whipped cream. Carefully fold in the marinated strawberries, leaving the liquid behind. (If desired, you can drizzle this on top of the finished dessert or drink it.)
• Place a small scoop of the remaining 1 pint of vanilla ice cream in the bottom of 8 large stemmed glasses. Fill the glasses with the strawberry ice cream and whipped cream mixture.
• Garnish with one of the reserved whole strawberries and a mint sprig. Sprinkle with brown sugar or confectioners' sugar, if desired. Serve immediately.

STRAWBERRIES ROMANOFF

Steps:

• Sprinkle strawberries with sugar. Cover and refrigerate 15-20 minutes. Just before serving, whip cream until stiff. Gently stir in orange juice. , Fold in berries or serve individually in small bowls topped with the flavored cream.

FRUIT ROMANOFF

Steps:

• Put the fruit in a glass bowl and sprinkle with 4 to 6 tablespoons sugar, the orange juice and the liqueur.
• Toss lightly.
• Cover and refrigerate for 20 minutes.
• Meanwhile, chill a medium bowl and beaters for whipping the cream.
• If you want to pipe the cream in rosettes, prepare a pastry bag fitted with a medium star tip.
• Whip the cream with 1 teaspoon sugar in the chilled bowl at medium-high speed until the cream thickens.
• Add the vanilla.
• For serving the cream in dollops, continue whipping until it is no longer runny and is just thick enough to hold its shape, somewhat like soft yogurt.
• For piping it in rosettes, whip the cream until it stands up in soft peaks when you lift the beaters.
• To serve, spoon the fruit into wine glasses or dessert dishes.
• Either spoon a dollop of whipped cream on each serving, or use a rubber spatula to fill the pastry bag, then pipe the whipped cream in decorative swirls or rosettes over the fruit.
• Serve immediately.

CLASSIC STRAWBERRIES ROMANOFF

Steps:

• Combine the strawberries with all of the ingredients but the whipped cream. Marinate at room temperature for 1 to 2 hours. Serve in wine glasses topped with whipped cream.

STRAWBERRIES ROMANOFF

Steps:

• 1. Slice the strawberries. In a large bowl, toss three-quarters of them with the sugar and orange liqueur. Refrigerate at least 1 hour to macerate.
• 2. Put the ice cream in the refrigerator to soften.
• 3. Put the cream and half the macerated strawberries in a cold mixing bowl. With an electric mixer, whip to soft peaks, about 12 minutes. Fold in the ice cream.
• 4. Distribute the cream among 6 chilled bowls. Mix the plain sliced berries with the remaining macerated berries and place on top of the cream.

STRAWBERRIES ROMANOFF

Steps:

• Quarter strawberries and gently toss with Cointreau and 2 tablespoons sugar, then macerate at room temperature, stirring twice, 20 minutes.
• Whip heavy cream with 1 tablespoon sugar until it just holds stiff peaks.
• Serve berries with their juices and whipped cream.

NOODLES ROMANOFF III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Immediately add sour cream and cottage cheese to pasta; mix together.
• Add Worcestershire sauce, onion and garlic to mixture, if desired. Pour mixture into a lightly greased two-quart baking dish and top with bread crumbs. Bake in preheated oven for 45 minutes.