"L'image que tu m'as envoyée a aiguisé mon goût pour...les fraises"
S T R A W B E R R I E S
These fruits, rivaled only by the smooth cherry in innate sensuality, come as the harbinger of Summertime. In the wild the mix of tar and sweet red berries dots the landscape, swirling and twirling in a ticket of glory. In the store, they come packed by the carton, shoppers peering carefully through each clear box in hopes of finding the perfect, the red, the ultimate in strawberries. Not a bad choice for an evening of SEDUCTION, the strawberry has a green button top that fits easily between fingers. And more importantly, a berry that fits even more easily between parted lips. Imagine for just one moment, your partner as a strawberry, lightely dusted with confectioners sugar or slowly dipped in warm, creamy chocolate. Or just enjoy your lover as we most do the strawberry - plain at it's essence, beautifully ripe.
EASY STRAWBERRY EMPANADAS
I N G R E D I E N T S
1/4 cup cream cheese
4 tablespoons light brown sugar, divided
2/3 cup coarsely chopped fresh strawberries
1 (8 count) package refrigerated crescent rolls
2 tablespoons unsalted butter, melted
Preheat the oven to 375 degrees. Blend the cream cheese and 2 tablespoons of the brown sugar in a bowl. Fold in the strawberries.
Unfold the crescent roll dough into 4 rectangles, smoothing the dough together along the diagonal dotted line. Divide the strawberry mixture among the 4 pieces, spooning onto the bottom half of the rectangle. Fold the dough over and crimp the edges with your fingers or the tines of a fork.
bake the rolls for 10 to 12 minutes, or until golden brown. Brush the cooked empanadas with melted butter and dust with the remaining brown sugar before serving.
STRAWBERRIES WITH BALSAMIC VINEGAR
I N G R E D I E N T S
1 pint of strawberries
2 tablespoons of good balsamic vinegar
1 tablespoon of superfine sugar
1 teaspoon of grated orange zest
Wash and hull the berries, quarter them, add the balsamic vinegar,
and marinate for 15 to 20 minutes.
Combine the sugar and the zest and sprinkle over the berries. Mix and serve in pretty goblets
*source: 50 ways to feed your lover by Janeen Sarlin and J Saltiel & The new intercourses by Martha Hopkins and Randal Lockridge