Strawberries Romanoff

Strawberries Romanoff

Strawberries Romanoff is a dessert with murky origins that is typically made with strawberries and cream. It is thought that Marie Antoine Careme, chef to the Russian ruler Nicholas I from the Romanoff family, originally conceived of the recipe. Strawberries Romanoff is meant to be a light dessert, an ideal finish to heavy meals. The strawberries are prepared for the dessert by hulling and washing, as well as quartering or slicing them. The prepared berries are then marinated and chilled in the refrigerator for several hours. Most Strawberries Romanoff recipes call for orange-flavored liqueur for adult variations, however fruit juice can be substituted for children or adults who do not drink alcohol. Although the dessert is simple to prepare, it’s important that the prepared strawberries be marinated in the sugar and liqueur (or juice if using) and refrigerated for at least three hours. The berries should be very cold to compliment the chilled whipped cream and sour cream. Some recipes call for ice cream in addition to the whipped cream and sour cream. Try serving Strawberries Romanoff over crepes with a sprinkling of crushed vanilla cookies.

Strawberries Romanoff

4 cups quartered strawberries (approximately 2 pints)
2 tablespoons confectioner’s sugar
2 tablespoons Grand Marnier liqueur
½ cup Cabot sour cream or Ronnybrook Farm Diary crème fraiche
3 tablespoon brown sugar
1 tablespoon brandy
½ cup heavy cream

In a medium bowl, combine quartered strawberries, confectioner’s sugar and Grand Marnier liqueur. Stir gently and mix well. Allow to sit for 20 minutes to macerate.
While the strawberries macerate, in a medium bowl, mix sour cream, brown sugar and brandy. Stir to combine until the sugar is fully dissolved. Set aside.
In a separate chilled metal bowl, whip heavy cream into stiff peaks. Fold heavy cream into sour cream mixture and blend well.
When ready to serve, spoon macerated strawberries into individual serving bowls. Spoon whipped cream mixture over the top.

Italian Easter Bread

Italian Easter Bread

Easter bread is a Northeastern tradition. Adorned with colored eggs and sprinkles, nonpareils and colored sugar, there are hundreds of recipes and variations. Some Easter bread is leavened with yeast while other recipes call for baking powder. While there are several recipes with different ingredients, all seem to have one common denominator, colored easter eggs.

Snow Ice Cream, New York State style


When given storms of snow and ice, make Snow Ice Cream!

With the large amount of snow that continues to fall across New York State, it might be time to try your hand at a batch of snow ice cream. There are skeptics of this recipe – is it viable or without culinary merit and invented as a wives’ tale? It is actually very tasty, much like a milk and vanilla flavored granita. It would make a lovely (and novel) ending for any Americana-based meal (assuming that it is snowing or that there is freshly fallen snow).

Panir – Indian style cheese making recipe


Cheese making recipe for Panir, an Indian style cheese

A timeless vegetarian cookbook, Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking, details vegetarian Indian classics and many contemporary American inspired recipes.  Author Yamuna Devi spent eight years cooking with Indian swami Srila Prabhupada, learning the discipline of the Vaishnava kitchen and the intricate seasonings and ingredients that make up vegetarian cuisine throughout the regions of India.

“In this book you will find the richly varied foods from India’s regional cuisines presented in a unique way, a way that explains India’s culinary heritage in a spiritual light.” – Yamuna Devi

One of the more interesting sections of Lord Krishna’s Cuisine outlines different ways to process milk. The range of recipes includes yogurt, crème fraiche and cheese.

Panir cheese is very similar in texture to tofu. The method for making it is very simple and is actually one that many goat cheese makers use to produce a spreadable style of cheese.

Photographs by Ellie Markovitch