Can I subsitute cointreau with another bottle or does it have to be Cointreau?!


Question: I want to make a recipe that I have from one of the books that I bought a long time ago. Here is the recipe:

Strawberries Romanoff
Preparation Time: 20 minutes + chilling
Serves: 4 people

Ingredients

750 g (1 ? lb) strawberries, quartered
2 tablespoons Cointreau
? teaspoon finely grated orange rind
1 tablespoon caster sugar
? cup (125 ml/ 4 fl oz) cream
2 tablespoon icing sugar

Instructions

1. Combine the strawberries, liqueur, rind and the caster sugar in a large bowl, cover and refrigerate for 1 hour. Drain the strawberries, reserving any juices. Puree about 1 quarter of the berries with the reserved juices.

2. Divide the remaining berries among four glasses. Beat the cream and icing sugar until soft peaks form, and then fold the berry puree through the whipped cream. Spoon the mixture over the top of the strawberries, then cover and refrigerate until required.


Answers: I want to make a recipe that I have from one of the books that I bought a long time ago. Here is the recipe:

Strawberries Romanoff
Preparation Time: 20 minutes + chilling
Serves: 4 people

Ingredients

750 g (1 ? lb) strawberries, quartered
2 tablespoons Cointreau
? teaspoon finely grated orange rind
1 tablespoon caster sugar
? cup (125 ml/ 4 fl oz) cream
2 tablespoon icing sugar

Instructions

1. Combine the strawberries, liqueur, rind and the caster sugar in a large bowl, cover and refrigerate for 1 hour. Drain the strawberries, reserving any juices. Puree about 1 quarter of the berries with the reserved juices.

2. Divide the remaining berries among four glasses. Beat the cream and icing sugar until soft peaks form, and then fold the berry puree through the whipped cream. Spoon the mixture over the top of the strawberries, then cover and refrigerate until required.

I am a former chef and made Strawberrie Romanoff many times in my 20+ yr career as a chef in Canada and internationally, you can use the Triple Sec as stated, but we only used the orange juice and vodka, the alcohol is not the main player.

Even white rum is fine, do not go out and buy a bottle of triple sec if you do not have to, unless you can find a small individual one like on the airlines, that is all you need anyways, save you money and use what ever you have on hand.

Another bit of zip is if you have a pepper grinder, add a few twists of pepper for a bit of zing, I would use the icing sugar when beating the double cream and one tablespoon is enough.

Use Triple sec. It also is an orange flavored liquor.

Any orange liquor should work, that recipe does sound yummy though!!

triple sec is cheaper by far but it is not as wonderful. It will work though





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