Strawberries Romanoff

This is an updated version of the old presentation that is served with vanilla ice cream and liquer-infused whipped cream. Here the berries are macerated in Cointreau and sugar.

Ingredients: Serves 4

1 quart strawberries, rinsed and hulled (leave 4 berry stems intact)
1/4 cup Cointreau or other orange liqueur or orange juice
2 tablespoons granulated sugar
1 cup heavy cream
1 tablespoon confectioners' sugar
4 tablespoons sour cream

Directions:

1. In a large bowl place the strawberries (save the 4 berries with stems). Sprinkle with Cointreau or orange liqueur or juice and granulated sugar. Stir gently. Let the berries sit for 30 minutes, turning occasionally.

2. In an electric mixer with a chilled bowl, beat the cream and confectioners' sugar until the mixture forms stiff peaks.

3. In another bowl, whisk the sour cream to lighten it. Using a large rubber spatula, fold the sour cream into the whipped cream a spoonful at a time.

4. With a slotted spoon, divide the berries among 4 glass dishes or large stemware. Add some of the berry liquid to each dish.

5. Top with several dollops of the whipped cream mixture. Garnish each dish with a whole strawberry.

Mary Lindeblad's Dutch Babies

Somewhere between a popover and a muffin, these puffs rise like magic in the oven. The airy texture and sweet taste make them a perfect breakfast treat.

Ingredients:

4 teaspoons butter
4 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
non-stick oil spray

Directions:

1. Set oven to 475 degrees.

2. Put one teaspoon of a butter in 4 separate 1 1/2 X 3 1/2 INCH ramekins or 1 tablespoon of butter in an oven proof 8-INCH skillet into the oven to melt.

3. Place eggs, milk, flour and salt in a blender and blend thoroughly.

4. Carefully remove ramekins or skillet from the oven and spray non-stick oil around the sides.

5. Pour mixture into ramekins or skillet. Bake for 10-12 minutes until nicely puffed and browned.

6. Remove from the oven. The puff will begin to deflate

7. Drizzle a little fresh lemon juice and a dusting of powdered sugar onto each puff. Serve immediately with sliced fresh fruit.