Ingredients
8 oz milk or semisweet chocolate
2 tbsp margerine
4 navel oranges or
24 whole unhulled strawberryies
1 or
36 maraschino cherrys w/stems
1 or
36 brazil nuts
Directions
Remove peel from oranges and section, but do not remove membrane.
Place chocolate and margerine in a double boiler or saucepan over
simmering water, stir until chocolate is melted and smooth. Do not
let any water get into the chocolate. Make sure ALL fruit is
completely dry before immersing in the chocolate. Place each orange
section on the tines of a fork and dip into the chocolate, coating
completely. Place on lightly greased cookie sheet and chill until
firm. Serve at once. If desired, repeat as above with other fruits.
Chocolate covered nuts will keep for a long time, but fruits should
be eaten as soon as possible.
Servings: 24 servings
Chocolate Covered Fruits Or Nuts Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fruit; Nut
The History of Recipes
Written cooking instructions as an idea can be found back into history, in truth as far as the ancient Egyptians, and possibly even further. Interesting though that is, sadly, these ancient cookbooks were just very simple pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history is a series of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. As we move into The time of the roman empire around 25BC a man called Apicius compiled a few scripts which described recipes prepared by wealthy roman citizens. In his scrolls, he describes how the meals were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient cooks made use of many spices, including a few that are still present in modern kitchens like bay, mint and asafoetida. Moving our culinary historical trip onwards, there are two interesting cookery books which date from the 1300s : a book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the spicy food that is served today, but instead descriptions of the types of meals on the menues of the rich people of that period. In the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. These new foods and tastes prompted an eruption in manuscripts on cookery, some of which are kept safe in academic collections. Over the next few hundred years, the wealthy families of Wesstern Europe tried to lay on the most exotic banquets, and because of this cooks and their collection of recipes could command a high salary. However, it wasn`t until the 19th century that cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and recording recipes that were common in the better off homes of the day. When we get to the 1900s, recipe publications are increasing in popularity mostly due to higher levels of literacy, more spare time and a general increase in wealth. The arrival of TV brought us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chocolate Covered Fruits Or Nuts recipe.
