Strawberries Romanoff

When I worked in downtown Dallas during the 1970s and '80s, the 2001 Club topped the 40-story Bryan Tower office building. It was a great restaurant with a terrific bar, and it was there that I first tasted Strawberries Romanoff. I do not know the origin of this recipe, but I suspect it goes back a long way. It is a simple, elegant dessert, and it depends largely on the quality of the strawberries, so be sure to use the prettiest, ripest small to medium-sized berries you can find. We serve it here in coupe champagne glasses, but it will taste just as good in a coffee mug.
  • 3 cups halved or quartered, small to medium-sized ripe strawberries
  • 1/4 cup plus 2 tablespoons brown sugar
  • 2 tablespoons Grand Marnier
  • 1 cup sour cream
  • Mint leaves for garnish (optional)
A few hours before serving time, wash, hull and slice the strawberries. Save 4 perfect strawberries for the top. Refrigerate.

Combine the brown sugar and Grand Marnier in a small bowl. Stir briskly until brown sugar begins to dissolve. Stir in the sour cream, and fold and stir briskly until ingredients are thoroughly mixed. Cover and refrigerate for 20 to 30 minutes.

When ready to serve, divide the strawberries between 4 chilled glasses or dessert bowls. Spoon an equal amount of the sauce over the strawberries in each glass. Top with a perfect strawberry and mint leaves, if desired.

Makes 4 servings. Note: These can be assembled and refrigerated for up to an hour before serving. Prep time: 35 minutes; Cooking time: 0 minutes; Ready in: 1 hour 10 minutes

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Kitchen tools you'll need: Champagne Glasses, Mixing Bowls
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