I knew that when this brutal winter finally showed signs of waning, I would celebrate with an exciting new strawberry recipe. I resolved not to bury the strawberries in shortbread and whipped cream, coat them in chocolate, puree them into smoothies and daiquiris, or bake them into cakes, muffins, crisps, or pies. I would also resist the urge to bottle spring by making preserves, sauces, or jams, as they had offered me little solace this winter. Instead, I wanted something fresh, cheerful, and fun that would not mask the brilliance of the strawberry.
This fun recipe comes to us courtesy of Louisiana Cookin’ Magazine and first appeared in its June 2011 issue. MAKES 2 LOAVES Courtesy of the late Maw-Maw Margie Liuzza, Independence 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon baking soda 1 1/4 cups vegetable oil 1 1/2 cups sugar 4 eggs, …
The spring obsession with strawberries continues. As the season settles in, I look for other ways to enjoy the little red jewels, as I have almost eaten my fill of them plain from the bowl I keep in the fridge, filled every week at the famers market. And so I turn to baking to find as many ways to enjoy then as possible.
The mere mention of the word “aphrodisiac” conjures-up images of Casanova eating oysters or Aphrodite ascending from the sea aboard a lovely seashell. History is full of stories in which people try odd exotic edibles in hopes of attracting a lover or experiencing sexual euphoria. In fact, the word, aphrodisiac, dates all the way back to the ancient Greeks, and exemplifies a deity that ancient mortals celebrated, Aphrodite, the goddess of erotic love and beauty. The Greeks associated Aphrodite with the techniques, tactics, and skills required to produce sexual desire. Her lore continues to inspire not only myself and this column, but people around the world who associate the sensation of flavor with erotic pleasure.