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Oysters
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The
oyster lies encased inside a rippled hard shell, a slight
oval with delicate, fluted edges. Ranging in flavor from
dusky and briny to creamy and smoky, the tender flesh and
subtle flavorings of the oyster makes it the most
tantalizing of shellfish. The Romans claimed that oysters
had aphrodisiac qualities, and though we can’t be sure, we
do know that eating them at home makes it much easier to
tell whether their mythic powers are real...
Buy a
dozen or two from your local fish market and arrange them on
a cold platter of ice with wedges of lemon. They’re
wonderful with a simple
mignonette sauce.
For a glamorous touch, top the oysters with a dab of crème
fraiche and a dollop of caviar. Serve with flutes of chilled
champagne.
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Fresh Herbs
There is
nothing so simple and effective as using fresh herbs to liven up
your cooking. From lavender to basil to rosemary, fresh herbs have
long been known for their ability to arouse and electrify the
senses.
Toss chopped
herbs into a green salad. Sprinkle lavender salt over your grilled
meats. Heap sprigs of dark green rosemary on your platters.
Wherever you incorporate fresh herbs, you’re sure to increase the
“wow” factor.
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Pomegranates
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These
voluptuous red globes have long been a symbol of
fertility; filled with tart-sweet jewel-like seeds, they
are at once simple and exquisite. It has been suggested
that perhaps the pomegranate was the apple that Eve ate,
and we understand the temptation. During these holiday
months, we like to scatter them on a table for décor or
pile them into a bowl on a side table. But the best part
is breaking them open and extracting the seeds, which
inevitably leads to sticky red fingers….
Sprinkle the seeds over a salad; decorate a dessert plate
with them; or simply eat them plain.
The juice of pomegranates makes a tangy, ruby-purple sauce
when slowly reduced… try drizzling it over vanilla ice
cream for an amazing treat.
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