Emerils Strawberries Romanoff With Chocolate Sauce Food

STRAWBERRIES ROMANOFF

Steps:

• Combine sour cream, brown sugar, and brandy in a bowl and mix to combine.
• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.

CLASSIC STRAWBERRIES ROMANOFF

Steps:

• Combine the strawberries with all of the ingredients but the whipped cream. Marinate at room temperature for 1 to 2 hours. Serve in wine glasses topped with whipped cream.

RASPBERRIES ROMANOFF

Steps:

• Marinate berries in 1/3 cup kirsch and chill. Beat cream stiff, gradually adding sugar. Mix lightly with the berries, chill thoroughly and serve in tall thin glasses, with thin unsugared wafers if desired.

STRAWBERRIES ROMANOFF

Steps:

• Slice the strawberries. In a large bowl, toss 3/4 of them with the sugar and orange liqueur. Refrigerate for at least 1 hour to macerate.
• Put the ice cream in the refrigerator to soften.
• Put the cream and half of the macerated strawberries in a cold mixing bowl. With an electric mixer, whip to soft peak, about 2 minutes. Fold in the softened ice cream.
• Distribute the cream among 6 chilled bowls. Mix the plain sliced berries with the remaining macerated berries and place on top of the cream.

EMERIL'S CORN TORTILLAS

Steps:

• In a mixing bowl, combine the flour, salt, and lard. Mix well. Stir in the water. **The dough should be slightly wet. Form the dough into a smooth ball. Divide the dough into 12 pieces. Place a little water on the hands and form the dough into small balls. Place the balls on a piece of parchment paper (12 inches by 8 1/2 inches). Using your hands, flatten the dough and form into a flat circle. Place a piece of plastic wrap over the circle. Using a rolling pin, roll the dough out into a 6 1/2 to 7 inch circle and 1/8 inch thick. In a medium non-stick skillet, over medium heat, brown the tortillas for 1 to 2 minutes on each side. Remove and place between two sheets of parchment paper. Repeat the above process with the remaining dough. Serve warm.

EMERIL'S CHOCOLATE STRAWBERRY CREPES WITH CARAMEL SAUCE

Steps:

• In a medium bowl, macerate strawberries, sugar and Grand Marnier for 30 minutes.
• Lay a crepe flat on a serving plate and lightly spread with 1 tablespoon of Nutella, 1 tablespoon of whipped topping and 1/4 cup sliced strawberries.
• Roll crepe or fold in quarters.
• Drizzle with caramel sauce.
• Serve immediately with a dusting of cocoa powder.

STRAWBERRIES ROMANOFF - EMERIL LAGASSE

Steps:

• In a large bowl, combine the melted ice cream and sour cream. Add the orange liqueur and vanilla. Fold in whipped cream. Mix until well combined. Pour the ice cream mixture over the strawberries. Garnish with chocolate shavings and mint. Serve immediately.

STRAWBERRIES ROMANOFF

Steps:

• Quarter strawberries and gently toss with Cointreau and 2 tablespoons sugar, then macerate at room temperature, stirring twice, 20 minutes.
• Whip heavy cream with 1 tablespoon sugar until it just holds stiff peaks.
• Serve berries with their juices and whipped cream.

STRAWBERRIES ROMANOFF

Steps:

• Mix brown sugar and liqueur until smooth.
• Add sour cream and continue stirring until dissolved.
• Place berries into serving dish or individual serving dishes.
• Top with sauce.

STRAWBERRY POPOVERS WITH ROMANOFF SAUCE

Steps:

• To prepare sauce, mix yogurt, sugars, rum, orange peel, cinnamon, and nutmeg. Refrigerate overnight to blend flavors.
• To prepare popovers, spray 9 compartments of muffin tins (medium sized) with cooking spray.
• In a medium mixing bowl, beat milk, eggs, and melted butter til combined. Add flour and salt. Beat til smooth.
• Fill the cups half full with batter. Bake in a 400° oven for about 35 minutes or til very firm and crusts are glossy and golden brown.
• Immediately after removing popovers from the oven, use the tines of a fork to prick each popover to let the steam escape. Turn oven off. For crisper popovers, put them back into the oven for 5 minutes.
• Remove from cups. Top with strawberries and sauce.

STRAWBERRIES ROMANOFF

Steps:

• 1. Slice the strawberries. In a large bowl, toss three-quarters of them with the sugar and orange liqueur. Refrigerate at least 1 hour to macerate.
• 2. Put the ice cream in the refrigerator to soften.
• 3. Put the cream and half the macerated strawberries in a cold mixing bowl. With an electric mixer, whip to soft peaks, about 12 minutes. Fold in the ice cream.
• 4. Distribute the cream among 6 chilled bowls. Mix the plain sliced berries with the remaining macerated berries and place on top of the cream.

STRAWBERRIES ROMANOFF

Steps:

• Sprinkle strawberries with powdered sugar. Cover and refrigerate 15-20 minutes.
• Just before serving, whip the cream until stiff.
• Gently stir in orange juice.
• Fold in strawberries, or serve individually in small bowls topped with the flavored cream.