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
We are able to follow the history of written recipes back into the distant past, at least as far as the ancient Egyptians, and possibly even further than that. In practice though, sadly, these ancient records were just very simple hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts is a series of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Continuing our culinary historical journey, we have a couple of interesting recipe books which were published in the 1300s - a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian food that we all know today, but instead accounts of the types of meals on the menus of the upper classes of those days. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from the holy lands, including spices such as coriander, parsley, and basil. These new foods and spices was responsible for an outbreak in recipe manuscripts, most of which are now in private cookery archives. Over the succeeding few hundred years, the rich families of the West competed with each other to lay on the most extravagent meals, and consequentially chefs and their recipes became highly prized. Nevertheless, it was during the 1800s that fine cookery and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. The TV revolution brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this La Culinaire recipe.
