Here comes strawberry season. Well, that’s sort of misleading in my part of the world because it’s pretty much always strawberry season around here. But, these are the spring berries, the first of the lot and they are particularly sweet for this time of year.
My favorite strawberries are so tiny and fragile that they barely make the ride home. They are hard to find and the one vendor who carries them, usually only has them one or two Saturdays out of the year. Unlike other strawberries, they need nothing but a welcoming palate.
I’m a purist when it comes to eating strawberries. If anything, I like a drizzle of organic cream and a dash of good vanilla, but this time around, I decided to whip up a batch of Strawberries Romanoff. Romanoff sauce is something that I’ve never had on my berries, but I remember it from a very long ago time when I worked in an upscale hotel. Back then–just like now–it sounded so exotic, but it was just a simple mix of sour cream and brown sugar and depending on who was making it, either a splash of brandy or Grand Marnier.
It was a good decision. Both Mr. B and I licked our plates clean.
1 pint of fresh strawberries, cleaned and hulled
1/4 cup organic sour cream
1/4 cup organic heavy whipping cream
2 tablespoons of dark brown sugar
2 tablespoons of brandy or Grand Marnier
dash of good vanilla
pinch of sea salt
1. Whisk sour cream and heavy cream together.
2. Whisk in brown sugar until completely dissolved.
3. Whisk in brandy or Grand Marnier.
4. Whisk in vanilla and salt.
5. Let sit for 15 minutes.
6. Pour over berries.