Mixed Berry Romanov Recipes

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.

BERRIES ROMANOFF

Steps:

• Mix berries and 1 Tbsp. of the sugar in medium bowl. Let stand 10 min.
• Place whipped topping, sour cream, remaining 1 Tbsp. sugar and the orange zest in small bowl; stir gently until well blended.
• Spoon berry mixture evenly into 8 dessert dishes; top with the whipped topping mixture.

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.

MIXED BERRY ROMANOV

Steps:

• Place strawberries and blueberries in a medium bowl. Sprinkle with sugar and toss gently.
• Combine orange juice and orange extract (or liqueur). Spoon over berries and toss again. Let berries sit at room temperature for 1 hour, mixing occasionally.
• Divide berries and juice evenly into four individual serving bowls. Top each serving with 1/4 cup of yogurt.
• Serve right away.

ROMANOV RUSSIAN BLACK BREAD

Steps:

• In a medium bowl, stir together the warm water and corn syrup. Sprinkle the yeast over the top, and let stand until foamy, about 5 minutes.
• Add 2 1/2 cups of the rye flour to the yeast mixture, and beat until smooth.
• Stir in the salt. Set bowl in a warm place, and cover with a cloth or towel.
• Let rise for 30 minutes.
• Stir in more flour 1/2 cup at a time, until the dough is stiff. Turn the dough out onto a floured surface and knead in more flour by hand as needed to form a stiff but slightly sticky dough. You may use less or more flour. Form dough into a ball. Clean the mixing bowl, and lightly grease it. Place the dough in the bowl, and cover with a towel. Place in a warm place to rise until doubled. This may take as long as 2 hours.
• Turn the risen dough out onto a floured surface, and press out the air bubbles. Roll dough into a loaf, and place into a greased 9x5 inch loaf pan.
• Turn the loaf so that the seam is on the bottom. Cover the pan with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf pan.
• Bake for 30 to 35 minutes in the preheated oven, or until the loaf sounds hollow when tapped on the bottom. Bread will not brown very much.

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.

MIXED BERRY FRENCH TOAST CASSEROLE

Steps:

• Place bread cubes in a large mixing bowl. Mix eggs, milk, vanilla extract, cinnamon, and nutmeg together in another bowl. Pour over bread cubes. Stir once or twice to make sure bread is evenly coated; be gentle when stirring in order to prevent bread from tearing.
• Refrigerate bread mixture for 4 hours, to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Generously grease a 9x13-inch pan.
• Pour bread mixture into the prepared pan. Sprinkle cream cheese cubes evenly bread. Top with berries. Mix gently to distribute thoroughly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.