1 basket fresh strawberries with stem, s
2 oz grand marnier
2 squares white or bittersweet chocol, ate
Directions
Serves: 6
Inject strawberries with Grand Marnier, using flavorizer.
Inject gently until each berry will hold no more liquid. Melt
chocolate in top of a double boiler. Holding the injected berries by
their stems, dip them one at a time into the chocolate. Turn them
stem side down onto a piece of wax paper that covers a plate. When
finished dipping berries, place plate in refrigerator and chill one
hour before serving.
Servings: 6 servings
La Culinaire Recipe brought to you by Recipe Ideas
Categories: Cookie; Fruit
The History of Recipes
It is possible to trace the history of written recipes way back into distant history, in fact as far back as the Egyptians, and potentially, even further back. In practice though, these, old cook books were just primitive hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are some tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by the Romans. In his publication, he tells us how the roman meals were separated into appetizers, main meal and desserts, a very modern way of dining. He also recounts how the cooks of Roman times used a good variety of aromatic flavours, including many that are still in use today such as basil, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including spices like basil and coriander. The introduction of these new culinary ideas led to an explosion in books on cookery, most of which are now in academic collections. By the time we get to the 1900s, cookery publications were greatly in demand due to higher levels of literacy, people having increased spare time and a general increase in wealth. The arrival of television brings us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this La Culinaire recipe.
