Mixed Berry Romanov Recipes

Steps:

• Whisk together the Greek yogurt, muscovado sugar, espresso and orange zest and juice in a bowl until smooth. Cover and refrigerate for at least 2 hours and up to 24 hours.
• About an hour before serving, combine the raspberries, strawberries, sugar to taste, and chopped mint in a bowl. Layer the berries, granola and yogurt mixture in eight 1-cup Mason jars. Top the jars with some more granola, then cover with lids and refrigerate for at least 1 hour. Garnish with fresh mint sprigs and serve.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
• Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.

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.

Steps:

• Place strawberries and blueberries in a medium bowl. Sprinkle with sugar and toss gently.
• Combine orange juice and orange extract (or liqueur). Spoon over berries and toss again. Let berries sit at room temperature for 1 hour, mixing occasionally.
• Divide berries and juice evenly into four individual serving bowls. Top each serving with 1/4 cup of yogurt.
• Serve right away.

Steps:

• Wash the grapes and while still wet, pull them from the stems and place them in the dish from which they will be served.
• Sprinkle the brown sugar over the grapes, and roll them around in the sugar until they are completely coated.
• Top the grapes with the sour cream and refriger- ate for 4 hours or overnight.
• Just before serving, place the grapes into individual dessert dishes and sprinkle about 1/4 1teaspoon of nutmeg over each serving-- (more or less according to your taste.).