strawberries romanoff

This recipe is dedicated to my Cousin Lorin who shared this recipe with me in 2017. We celebrated my 2023 birthday finally enjoying this treat and it sure was a tasty flashback to the good ol’ days!
~  🥳️  ~

Very Berry Delicious

There’s no doubt my Mom “Betty” loved berries of all kinds. You can dive into many of the recipes spanning culinary delights including cobblers, pies, cakes, and a Texan’s favorite – kolaches. She even acquired a wildly coveted strawberry pot that I’ll post of picture of soon. 🍓 🍓 🍓

This is the second recipe from San Antonio’s historic La Louisiane restaurant here on Betty’s Cook Nook and rumor has it there are a few more that might follow!

If you aren’t familiar with San Antonio’s “La Lou,” you can read more about it here.

Foodie Tips

❤  Eating for two? You can reduce the portions in half. We had so much left over we froze the extras to enjoy at a later time.

❤  Make your treat extra special by adding a strawberry heart on top! It’s super simple – just slice your strawberry in half and use a mini cookie cutter to press your shape.

i. Time

15-20 minutes to prep and 3+ hours in the fridge for the flavors to mingle

ii. Ingredients

1 quart  |  ripe strawberries, prepared
½ cup  |  grand marnier, contreau or curaçao
½ cup  |  fresh orange juice, strained
1 cup  |  heavy cream, chilled
2 tablespoons  |  confectioner’s sugar, sifted
½ teaspoon  |  vanilla extract

iii. What To Do

1. Prepare the strawberries by washing and removing the leafy stems. Dry the berries on a paper towel or kitchen towel. Cut the berries in half or quarters (if they are large).

2. Place the berries in a bowl and pour the liqueur and orange juice over them. Cover the bowl with plastic wrap and place in the refrigerator for at least three hours or overnight. Turn them from time to time to keep them well-marinated.

3. When you’re ready to serve, whip the cream in a large chilled bowl. When the cream begins to thicken, add the confectioner’s sugar and vanilla and continue to beat until the cream forms firm peaks.

4. Transfer the marinated berries and *especially their juices* into a serving bowl or individual glasses (shown above). With a large spatula, ladle the cream on top of the berries and decorate the cream with swirls and peaks.

This is a dessert enjoyed any time of the year but remarkably so in the hot summer months here in Texas.

Servings: 4-6 (maybe more)

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Extra Strawberries Going Into The Freezer

11/30/21Presidente Brandy