I discovered (and fell hard for) Strawberries Romanoff when researching my cookbook about the Sixties. It’s believed to have been created by the chef of Russian tsar Nicholas I from the Romanov House, but was made popular in the 1960s when it was served at a star-studded White House lunch. It’s light, refreshing, and incredibly simple to make.<\/p><\/blockquote>\n
Strawberries Romanoff<\/strong> When Princess Grace lunched with Jackie at the White House, chef Ren\u00e9 Verdon ended the meal with this sumptuous strawberry dessert. Re-create your own royal treat by serving with small, local strawberries if possible. And while Chef Verdon used candied violets to garnish his dessert, you can also use fresh unsprayed violets or Johnny-jump-ups from your summer garden (as long as they haven\u2019t been treated by pesticides). Another tip: freeze the serving bowls, as this will melt fairly quickly, especially in warm weather.<\/p>\n 1 quart small strawberries, hulled (or use large strawberries, quartered) 1. Toss the strawberries with the orange liqueur or juice in a bowl, cover with plastic wrap, and refrigerate for 30 minutes to 2 hours.<\/p>\n 2. Just before serving, whip the cream, confectioners\u2019 sugar, and vanilla in a chilled medium bowl until stiff. Mash the ice cream in another medium bowl with a rubber spatula. Stir about one-quarter of the whipped cream into the ice cream, then fold in the remainder.<\/p>\n 3. Divide half of the strawberries with their juices among 4 chilled glass serving bowls. Top with half of the whipped cream mixture. Repeat with the remaining ingredients. Garnish with the mint leaves and serve immediately.<\/p>\n Mine (and Jackie Kennedy’s) favorite summer strawberry dessert! A 1960s classic that should never have gone out of style.<\/p>\n","protected":false},"author":1,"featured_media":2673,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,10],"tags":[],"_links":{"self":[{"href":"https:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/posts\/1117"}],"collection":[{"href":"https:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/comments?post=1117"}],"version-history":[{"count":26,"href":"https:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/posts\/1117\/revisions"}],"predecessor-version":[{"id":2980,"href":"https:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/posts\/1117\/revisions\/2980"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/media\/2673"}],"wp:attachment":[{"href":"https:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/media?parent=1117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/categories?post=1117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/tags?post=1117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nMakes 4 servings<\/em><\/p>\n
\n2 tablespoons orange-flavored liqueur, such as Grand Marnier, or orange juice
\n1\/2 cup heavy cream
\n1 tablespoon confectioners\u2019 sugar
\n1\/2 teaspoon vanilla extract
\n1\/2 cup vanilla ice cream, slightly softened
\nFresh mint leaves, for garnish<\/p>\n\n\n
\n <\/td>\n ![\"Mad60s\"](\"http:\/\/heather-maclean.com\/wp-content\/uploads\/2013\/05\/Mad60s.jpg\")
<\/td>\n– From “The Mad, Mad, Mad, Mad Sixties Cookbook<\/a>”
\nby Rick Rodgers & Heather Maclean<\/em><\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"