|Diva in need of strawberries|
4 c. halved strawberries
2 tbsp. granulated sugar
3 tbsp. Cointreau plus 3 tbsp. Grand Marnier, divided
1 c. whipping cream, whipped
1 c. vanilla ice cream, softened
Gently toss halved strawberries together with granulated sugar, 1 tbsp. of the Cointreau, and 1 tbsp. of the Grand Marnier. Cover and let rest at room temperature about 20 min., to allow juices to flow. Remove ice cream from freezer, placing in refrigerator 1 hr. before needed. Up to 2 hr. before serving, whip cream until moderately stiff. Add remaining Cointreau and Grand Marnier, continuing to beat. Fold whipped cream mixture into softened ice cream. Decant sauce into pitcher, allowing your guests to serve themselves.
For a fascinating look at the origins of this recipe, as well as a Russian, French, and American version of same, go to: http://members.cox.net/jjschnebel/strawrom.html
Note: The pitchers and the cut-glass dishes below are among my favorite serving items! I found the smaller pitcher in an art shop in Mexico, and the larger one in a Vancouver flea market. Despite the difference in their quality and price, I love and use both equally. I found this lovely cut-glass serving bowl and matching set of eight individual serving dishes at different times in various antique shops in the US and Canada. They’re a common item, and not hard to find. I paid less than $20 for my entire nine-piece collection. The big dish is ideal for serving trifle, mousse, and even vegetables. I like it very much because it occupies so little room on a crowded table. If you like them too, search for them! My best “finds” have come from thrift stores, flea markets, garage sales, and antique stores. Half the fun is in the seeking!
|Gorgeous, fresh, and luscious ... Not me, Dollinks! The strawberries!|
|Use your favorite pitcher for the sauce ...|
|And your favorite serving dishes for the berries!|