Edit ModuleShow Tags

Strawberries Chaucer

Chef Robert Bruce serves up strawberries in season.

Chef Robert Bruce

Photographed by Cheryl Gerber

Strawberries Chaucer

2 pints Louisiana strawberries –
   washed, hulled and cut in half
2 tablespoons unsalted butter
1 1/4 cup light brown sugar
1/8 teaspoon ground cinnamon
3 ounces vodka
1/2 teaspoon Tabasco®
2 tablespoons fresh basil, chopped
1 scoop per serving vanilla ice cream

In a medium sauté pan over medium heat, add the butter and melt. Then add sugar and dissolve. Add strawberries and cook for 1 minute. Flame with vodka, add the cinnamon and cook for 1 minute. Remove the strawberries from the sauce and let the sauce reduce to a syrup. Add the basil, Tabasco® and strawberries to the syrup. Place 1/4 of the strawberries into each of four bowls and top with a scoop of ice cream. Serves 4

Royal Palm Restaurant
1901 Manhattan Blvd., Harvey

You Might Also Like

Grill Talk

Quick and easy for hot days

Tales and the Mule

The cocktail world’s beating heart

Throw Me A Cabbage

Irish traditions; international recipes

In the Mix

Our guide to great rum drinks

For The Grill

4 light and easy recipes

Add your comment:
Edit ModuleShow Tags

Latest Posts

Puttin’ on the Glitz

Showcasing sparkle, crepe and separates from Bridal Fashion Week to WWLTV

Beer, Bratwurst and Veterans

Local Voodoo and Phantogram

See the locals at Voodoo Fest and catch Phantogram batting cleanup.

Making Spirits Bright

Wediquette Wednesday: How do I say no to being my coworker’s bridesmaid?

Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags