Sunday, February 13, 2011

****Aphrodísiac Recipes for your Valentines day



"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


10 comments:

  1. Nice recipes, and not so hard to make! Love it. Thanks!

    ReplyDelete
  2. YUM!!!!!!!!!!!!!!!!

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  3. Strawberries with balsamic vinegar's SOOO good!

    ReplyDelete
  4. CREPES DE MORANGO COM PIMENTA

    Ingredientes:
    1 1/2 xícara(s) (chá) de farinha de trigo
    1 colher(es) (café) de sal
    1 colher(es) (sopa) de óleo de soja
    3 unidade(s) de ovo
    2 xícara(s) (chá) de leite


    Recheio
    1 kg de morango picado(s)
    1 xícara(s) (chá) de açúcar
    2 colher(es) (sopa) de suco de limão
    2 colher(es) (chá) de pimenta-do-reino preta
    4 colher(es) (sopa) de gin

    -------------------------------

    Para o Crepe:
    bata todos os ingredientes no liquidificador até obter um mingau ralo. Despeje pequenas porções da massa em uma frigideira antiaderente e deixe dourar dos dois lados. Reserve.

    Para o Recheio:
    em uma tigela, coloque o morango, o açúcar, o suco de limão, o gim e a pimenta-do-reino e misture até obter uma calda. Feito isso, leve ao fogo por aproximadamente 5 minutos.

    Montagem:
    Recheie os crepes, dobre em 4 e sirva logo em seguida.

    ReplyDelete
  5. Try this one, it's delicious:

    HOT STRAWBERRIES AND CREAM:

    1 cup (25 ml) sour cream
    1 Tbs (15 ml) sugar
    The grated zest of 1 lime
    1/2 tsp (2 ml) ground cinnamon
    1 pint (500 ml) fresh halved strawberries
    1/2 cup (125 ml) brown sugar

    Stir together the sour cream, sugar, lime zest, and cinnamon
    in a mixing bowl. Gently fold in the berries and transfer to a
    shallow baking dish or gratin dish. Sprinkle with the brown sugar and place under a preheated broiler. Broil until the brown sugar melts, 2 to 3 minutes. Serves 4 to 6.

    ReplyDelete