Although  there are many variations of the recipe for Strawberries Romanoff and more than one legend about its origin, it seems to me that this concoction of   whipped cream and strawberries soaked in orange-flavored liqueur did in fact originate when the great French pastry chef, Marie Antoine Careme (1783-1833), was providing spectacular desserts for the Russian Tsar Nicholas I, an early and great member of the Romanoff dynasty.  Careme is often revered as the developer of what may be the first cookbook as well as for being a great chef to such international figures as the French statesman Talleyrand, the Baron Rothschild, and the British Prince Regent  who later became King George IV.  It is not surprising, therefore, to see that there are distinct variations on the recipe, obviously influenced by French and Russian preferences.  A further variation is thought to have originated in America, possibly at Romanoff's restaurant in Beverly Hills, California, where a flamboyant  restaurateur assumed the name of Prince Michael Romanoff, although he knew no Russian and was unrelated to any actual Russian aristocracy.

It  is the addition of a citrus flavor to the berries that makes it "Romanoff."  In the 19th century French distilleries were experimenting with triple sec curacao, a brandy combined with the bitter flavor from the peel of oranges transplanted from Spain to the Caribbean island of Curacao.  Citrus-flavored liqueurs called Curacao, Cointreau and Grand Marnier are offshoots of the generic term "triple sec curacao," which apparently originated on the island as early as the 16th century.  The use of the various liqueurs often indicates whether the recipe is in the earliest French tradition (Curacao), or later Russian (Cointreau) or finally modern American (Grand Marnier).  Furthermore, the Russians like the addition of sour cream to the recipe, while the Americans enjoy adding vanilla ice cream.

Here then are some recipes for you to experiment with and enjoy when fresh strawberries are in season.  For best results use medium to small berries, rather than the large ones often featured in supermarkets.  If you omit the alcohol, the recipes are delicious, but not authentic.

Strawberries Romanoff (French version)

2 pints perfectly ripe strawberries, washed and hulled
Juice of 1 orange (about 1/2 cup)
1/4 cup Curacao liqueur
1 cup heavy cream, well chilled
4 Tablespoons of sugar, (superfine or confectioners)
1/2 teaspoon vanilla extract

Soak the strawberries in the orange juice and liqueur and place, covered, in the refrigerator for an hour or more.  Whip the cream, gradually adding the sugar and vanilla.  Spoon the berries into dishes (preferably chilled silver ones) and decorate with the sweetened whipped cream on top.

Strawberries Romanoff (Zemlyanika Po Romanovski)
(Russian version)

2 pints ripe strawberries
1/4 cup Cointreau liqueur or orange juice
1/4 cup sugar

1 cup heavy whipping cream, chilled
1/2 teaspoon vanilla extract
1/2 cup sour cream, chilled

Hull, wash and dry berries.  Cut them in quarters, reserving several whole for garnish.  Gently combine quartered berries, sugar and liqueur (or orange juice) in a bowl and refrigerate 4 hours.

Add vanilla to whipping cream and beat until soft peaks form.  Fold in sour cream and beat until mixture firmly holds its shape.

Spoon quartered berries and juice into individual serving dishes.  Top with whipped cream mixture and reserved whole berries.

Strawberries Romanoff (American version)

2 pints ripe strawberries, halved
1 pint vanilla bean ice cream
1 cup whipping cream
2 Tablespoons vanilla
4 Tablespoons superfine or confectioners sugar
1/4 cup Grand Marnier

Wash, hull and dry berries.  Cut them in half.  Add Grand Marnier to ice cream and gently mix until soft.  Whip cream with vanilla and sugar.  Fold into ice cream.  Fold in strawberries and serve.
 

Who Cooked That Up? is copyrighted 2002 by J.J. Schnebel
all rights reserved for your pleasure and enlightenment
 

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