Berries in Season

My attachment to the Strawberry goes a long way back to when I was a child and use to sneak strawberries from my dad’s garden. He was a weekend strawberry farmer and the terraced masterpiece in our backyard was something I fondly remember – but would never attempt to recreate.

Here are two of my favorite recipes that will remind you why you are delighted that new farming techniques starts the strawberry season in April.

P.S. Don’t forget to throw a few squares of angel food cake into your bowl.

Bon Appetit

















Strawberries Romanoff

4 cups - about 1 ½ pounds- sliced strawberries
3 tablespoons powdered sugar
1/4 cup Cointreau or Grand Marnier
1/3 cup whipping cream, chilled
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
Mint sprigs

Combine first 3 ingredients in a bowl. Cover and chill 3 1/2 hours.

Place cream, 3 tablespoons sugar, and vanilla in a small bowl; beat with a mixer at high speed until stiff peaks form.

Spoon over strawberry mixture. Garnish with mint and serve immediately.

Strawberries in Meyers Lemon Syrup
YIELD: 4 servings.
Serving size: 1 cup berry mixture and 2 tablespoons whipped cream

4 cups quartered small strawberries
1/4 cup fresh Meyer lemon juice
1/4 cup sugar
1/4 cup whipping cream

Place berries, juice, and sugar in a large bowl; toss gently to coat. Cover and chill 20 minutes.

Place cream in a medium bowl; stir constantly with a whisk until soft peaks form. Serve whipped cream with berry mixture.