Strawberries Romanoff

January 26, 2011

Strawberries Romanov, a traditional French dessert, is an excellent way to enjoy fresh summer strawberries. There are just a few, simple ingredients in this sweet dish, but it is certainly a company pleaser. From Chef Jacques of

Serves 6

2 pints strawberries, washed and stemmed
1/4 cup evaporated cane juice or sugar
1/2 cup orange liqueur, such as Grand Marnier or Cointreau
2 cups creme anglaise, vanilla custard sauce

Vanilla Custard Sauce
Creme Anglaise
2 cups milk
1 cup evaporated cane juice, or sugar
1/2 teaspoon grated orange rind
1/2 teaspoon lemon rind
1/2 vanilla bean split, or 1 tablespoon pure vanilla extract
6 large egg yolks
2 cups heavy whipping cream


Custard Sauce:

1.Combine the milk, sugar, orange and lemon rind, and split vanilla bean in a heavy copper or stainless steel saucepan. Scald the milk and remove from flame. Strain the milk to remove the vanilla bean and citrus rinds.

2.Separate the eggs. Reserve the whites for another recipe, (they may be frozen). Place the egg yolks in a bowl and whisk thoroughly. Slowly pour the hot milk into the beaten yolks, whisking constantly.

3.Transfer the mixture back to the saucepan. Cook over very low direct heat or simmering water, stirring constantly with a spoon or spatula until the custard just begins to boil. Remove from heat and immediately pour in the heavy cream. (If you are using vanilla extract, add it at this point.) Cool and refrigerate.

HINT: Our method of making custard sauce differs from others who caution, “do not boil.”


1.Slice the strawberries. In a large bowl, toss them with the sugar and 1/4 cup orange liqueur. Refrigerate at least 1 hour to macerate.

2.Season the chilled vanilla custard sauce with 1/4 cup orange liqueur.

3.Distribute the macerated strawberries among 6 chilled serving bowls. Divide and pour the prepared vanilla custard sauce over the strawberries and serve.

4.Garnish with whipped cream, if desired.

Reprinted with permission from Chef Jacques Haeringer at of Chez Francois in Great Falls, Virginia. Best French restaurant around.

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Citrus Salad with Ginger from Chef Jacques

November 18, 2010

Citrus Salad with Ginger
From Chef Jacques Haeringer
L’Auberge Chez Francois
Serves 2
This salad also makes a great dessert
2 oranges
2 small grapefruit
1 banana
1 teaspoon finely chopped fresh ginger

2 tablespoons evaporated cane juice. – Using a sharp knife, cut away the outer rind and white membrane of both the oranges and grapefruits. Section the citrus by cutting along the longitudinal membranes. Peel and slice banana into 1/4 inch rounds.

Place the prepared fruit in a bowl. Add the ginger and sweetener.

Allow to marinate in the refrigerator for at least 1/2 hour before serving.

Garnish with mint leaves

Variation: Sweeten with honey.

We thank Chef Jacques Haeringer for permission to repost his recipe.

Please also stop by his wonderful restaurant in Great Falls, Virginia. I believe this is the best restaurant in Northern Virginia.

Indian Puri’s

February 18, 2009


(From the Rana’s)

2 Cups Indian Wheat Flour-from Indian store
¾ Cup Water
1 Tablespoon veg. Oil for dough
Oil for deep frying

Mix ingredients and kneed by hand
or in bread machine until dough is
smooth. Add a little water or flour
if necessary to get proper
consistency. Pour oil in wok till half
full. Heat oil till very hot. Break off
small ball from dough roll with
rolling pin into a circle. Fry in oil in
wok. Puri’s will start to rise. Cook
till fluffy and slightly browned.
Drain with paper towels. Makes 8
to 10 Puri’s. Serve with Indian chick
peas (see lentils). Chapatis can be
made with same ingredients, but
they are browned on a gridde
instead of deep fried.