Food and the whole cooking/baking process is so fascinating to me. Which, I guess, is a good thing considering I make a living in food.
Even though I know a lot about food, there is so much more I continue to learn. Every chance I get, I am reading cookbooks, blogs and cooking websites. When I meet others that are also passionate about food, I try to soak up as much as I can and learn from them. I love that every day in my work, I get challenged to try new things and push myself more.
One thing that I find so interesting is where recipes come from. How they are passed down from generation to generation. The recipes that define cultures and are the inspiration for fresh ideas.
Today’s recipe, Berries Romanoff, is the July recipe for the Lick the Bowl Good Baking Group. When I first heard of Berries Romanoff (or Strawberry Romanoff) several years ago I was curious as to where this dessert originated.
Just like many recipes, there are various stories as to where this light and simple dessert got its start.
Some sources state that it was developed in the 1800’s by chef Marie Antoine Careme who worked for the for the Russian ruler Nicholas I, a member of the Romanoff family. Many then believe that Hershel Geguzin, a.k.a Michael Romanoff, the owner of the popular 1950’s Beverly Hills restaurant, Romanoff’s, brought this dessert to the United States. While others credit Escoffier for creating this strawberries and crème concoction (click on links for sources).
But whatever the original source maybe, the general base of the recipe has remained the same over the years. Strawberries, topped with a sweetened cream sauce, flavored with orange liquor. The version I am sharing today is my lightened up version, inspired by the version found in Lick the Bowl Good: Classic Home-Style Desserts with a Twist.
I loved how this recipe turned out! While Romanoff traditionally uses just strawberries, I love how this version utilizes a variety of fresh summer berries. The cream sauce is light, yet addicting. This dessert is insanely easy, yet is elegant at the same time. It is the perfect way to end a summer dinner party (as everything can be made in advance); or simply enjoyed alone while reading a book on the patio!
Skinny Berries Romanoff
Prep Time: 10 minutes Serves: 6
5-6 cups assorted mixed berries (strawberries, blueberries, raspberries, blackberries)
1 cup plain nonfat Greek yogurt
¼ cup pure maple syrup
1 tablespoon brandy or bourbon*
Wash and gently pat dry the berries. Hull and slice strawberries. In a large bowl, toss together sliced strawberries with remaining fruit. Set aside.
In a small bowl, mix together yogurt, maple syrup and brandy. Stir until well combined.
Divide prepared fruit evenly into six small serving bowls. Top berries with cream sauce and serve immediately.
Note: Berries and cream sauce can be made 1-2 days in advance and stored separately in the refrigerator.
*Note: Pure vanilla extract, orange juice or orange liqueur can be substituted for the brandy.
In case you were wondering here are the recipes that the Lick the Bowl Good Baking Group has made so far (click on the link to find the recipe, recipe review and completed recipe photos):
Check out the calendar of recipes we will be baking from Lick the Bowl Good: Classic Home-Style Desserts with a Twist here.
Here is my official review of the cookbook and recipe for Oreo Cheesecake Cupcakes: Oreo Cheesecake Cupcakes and Lick the Bowl Good: Classic Home-Style Desserts with a Twist Cookbook Review
Learn more about the cookbook author and fellow blogger, Monica, by reading this interview: “Bites with Bloggers” – Lick the Bowl Good
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