Romanoff Strawberries from Chef Judi Gallagher in Sarasota

I finally live in a warm climate where fields of sweet, farm-fresh strawberries are ripe for picking baskets full in early spring.

This recipe is from Sarasota, Florida chef, Judi Gallagher. Judy also hails from New England. We are both delighted to find several local U-pick farms open while the snowbirds and visitors are in Florida.

Her Strawberry Romanoff recipe is a classic from the ’60s. She serves it with a tart cookie or sliced ​​scone.

Romanoff Strawberries

He serves 6-8 or 4-6 if it’s the Hill Team that gobbles up this old favourite.

2 pints of strawberries washed and stemmed.

Note: best when consumed within 24 hours of harvest…no problem at our house.

1/4 cup sugar

1/4 cup orange liqueur…ie Grand Marnier or Cointreau

1 pint vanilla ice cream… I prefer Häagen-Dazs or full fat ice cream. This is not diet food.

1 cup heavy cream

2 tablespoons orange zest

6-8 whole berries

Slice the berries. Mix three quarters of them with sugar and orange liqueur in a large bowl.

Refrigerate for at least an hour to macerate.

Put the ice cream in the fridge to soften.

Put the cream and half of the macerated strawberries in a cold bowl. With an electric mixer, beat to soft peaks, about 12 minutes. Add the ice cream.

Distribute ice cream among 6 tall martini glasses.

Mix the plain berries with the remaining macerated berries and place on top of the cream. Garnish with a whole berry (stem removed) and orange zest.

I also add a fresh mint leaf from the herb garden on top.

To accompany this old and decadent dessert, I prefer a chilled cuvée brut rose’.

You can find more of Judi’s recipes and Sarasota dining suggestions on her blog, Foodie’s Notebook, at http://www.sarasotamagazine.com

Another Sarasota food and wine mogul is Michael Klauber, who recently returned from the wine regions of South America. Michael’s favorite rose is Laurent-Perrier, for the added flavor.