As served at the San Francisco Palace
Quarter 1(one) pound strawberries and gently toss with 1/4 cup Cointreau and 2 tablespoons sugar, then marinate
(or the word used when fruits are soaked is: macerate) strawberries and cointreau mix at room temperature for 20 minutes, stirring while strawberry mixture is marinating*.
Whip 1/2 cup chilled heavy cream with 1 tablespoon sugar until it holds stiff peaks.
Serve berries with their juices and whipped cream.
The Strawberries Romanoff look pretty served in glass goblets.
*Note: Marinating the strawberry and cointreau mixture should only be done in a glass, ceramic, or stainless steel bowl or container, never aluminum, because most marinades contain acid ingredients.
Source: Gourmet Magazine....March 2002
Submitted By: Christopher C. Rea
Date: Feb 28, 2002