Rene Verdon

While much of America is surely wiping off some melted cheese from their shirts after yesterday's Super Bowl parties (I had actually intended to post some of my favorite Super Bowl recipes myself), it seems somewhat wrong to post an obituary for classic French chef Rene Verdon, while the smell of hot sauce still lingers in the air.

Verdon was the White House chef during the Kennedy years, before leaving quite publicly after a rift with the Johnson family. Evidently Lyndon and Lady Bird's tastes were, um, a little more, um, let's say basic, from Jackie Kennedy. Read the obituary linked above (from the Washington Post) and you will see what I mean.

Many say that Verdon inspired many Americans to try French cuisine in their homes. My mother was one of those people so inspired. Here is a Verdon recipe used for a luncheon at the White House to honor Princess Grace in May 1961 (taken from here).

Strawberries Romanoff

• 1 cup vanilla ice cream
• 4 cups halved small strawberries
• 2 tbsp each curacao and Grand Marnier or other orange-flavored liqueur
• 1/2 cup whipping cream
• 1 tbsp confectioner’s sugar
• 1/2 tsp pure vanilla extract
• Candied violets or mint leaves
  

Place ice cream in refrigerator for 30 minutes or until soft enough to smooth easily with the back of a spoon.

Meanwhile, place the strawberries in large bowl. Pour curacao and Grand Marnier over berries; stir gently to combine. Let stand for 30 minutes.

In large chilled bowl and using electric mixer, beat whipping cream at low speed for 45 seconds or until slightly thickened. Add sugar and vanilla; increase speed to medium-high and beat for 3 minutes, or until thick.

In large bowl, stir softened ice cream with wooden spoon until soft. Using rubber spatula, fold dollop of whipped cream into ice cream. Add remaining whipped cream and fold gently until well combined.

Into each of chilled glass dessert bowls, spoon enough strawberries to just cover bottom; top with large dollop of cream mixture, then divide remaining berries, and any juices, among bowls. Distribute remaining cream equally. Garnish each dish with candied violets or mint leaves. Serve immediately. Makes 6 servings.

Tips: If strawberries are large, cut into quarters. Candied violets can be purchases at most upscale grocers or cake decorating shops.