Sweet Cherries Romanoff Recipes

STRAWBERRIES ROMANOFF

Steps:

• Slice the strawberries. In a large bowl, toss 3/4 of them with the sugar and orange liqueur. Refrigerate for at least 1 hour to macerate.
• Put the ice cream in the refrigerator to soften.
• Put the cream and half of the macerated strawberries in a cold mixing bowl. With an electric mixer, whip to soft peak, about 2 minutes. Fold in the softened ice cream.
• 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:

• 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.

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:

• 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.

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.

STRAWBERRIES ROMANOFF

Steps:

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

STRAWBERRIES ROMANOFF WITH CRèME FRAîCHE ICE CREAM

Steps:

• For ice cream:
• Place fine strainer over large glass bowl. Fill another bowl (larger than bowl with strainer) halfway with ice and water. Whisk sugar and egg yolks in third large bowl to blend. Combine crème fraîche, buttermilk, lemon juice, lemon peel, and salt in heavy large saucepan. Stir constantly over medium heat just until hot (do not allow mixture to boil), about 4 minutes. Gradually whisk crème fraîche mixture into yolk mixture. Return mixture to same saucepan. Stir constantly over medium heat just until instant-read thermometer inserted into custard registers 170&Deg;F and custard thickens very slightly, about 4 minutes (do not boil). Pour custard through strainer set over bowl. Set bowl with custard in bowl filled with ice water; whisk occasionally until custard is cold. DO AHEAD: Can be made 2 days ahead. Cover and chill.
• Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours. DO AHEAD: Ice cream can be made 3 days ahead. Keep frozen.
• For berries:
• Toss quartered berries, orange juice, powdered sugar, Grand Marnier, and orange peel in medium bowl. Cover and refrigerate at least 1 hour. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
• Scoop ice cream into 6 dessert glasses or bowls. Top with berry mixture. Garnish each serving with 1 whole berry and serve.
• Available at most supermarkets and at specialty foods stores.

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.