This recipe is private

Januz Noka's Strawberry Romanoff at Oyster Frenzy

Diego Isio


Top area chefs will showcase their culinary wizardry in four demonstrations with public tastings. Here's the expected line-up: a duo making “return engagements” by popular demand – the Oyster Bar's very own pastry chef Januz Noka, and executive chef ?Aaron Bashy from Maloney & Porcelli in New York City. Renowned food journalist, television host and cookbook author, David Rosengarten, publisher of the Rosengarten Report and food blogger for Huffington Post and, will add to the culinary wizardry with his version of the classic Oysters Bienville.

Featured Pinch Tips Video

☆☆☆☆☆ 0 votes
2 Hr



1 pt
slightly melted vanilla ice cream
1 pt
sour cream
1 c
powdered sugar
1 Tbsp
pure vanilla extract
2 Tbsp
freshly squeezed lemon juice
2 c
heavy cream
1/4 c
grand marnier


4 pt
washed and thinly sliced fresh strawberries
1/4 c
grand marnier
oranges, zested and juiced
1/4 c
1 Tbsp
freshly squeezed lemon juice


1Preparation Part 1:

2Place slightly melted ice cream in a medium size stainless steel bowl.

3Mix sour cream, ½ cup powdered sugar and lemon juice together in another bowl.

4In another bowl, add heavy cream, vanilla, ½ cup powdered sugar and Grand Marnier, whip until thick, but not too stiff.

5Fold all together into the ice cream, slowly, until all incorporated.

6Preparation Part 2:

7Place sliced Strawberries in a small bowl, add Grand Marnier, orange zest and juice, sugar and lemon juice.

8Marinate in refrigerator for 2 hours.

9Final Preparation:

10Place ¼ cup of cream in bottom of chilled glass, then top with ¼ cup of strawberries.

11Finish with sprig of fresh mint.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American