Fork Me, Spoon Me by Reiley, Amy -- Read -- Imperial Library of Trantor

Index

fork me, spoon me

introduction

the moods of food what’s in a name kiss

ingredients

almond chile chocolate fig ginger honey mango mint peach rosemary saffron vanilla

starters

hot honey nuts figs in a blanket first time fluffernutters rosemary biscotti bites shrimp-stuffed spring rolls honey-almond home cured snapper zucchini stuffed with warm lobster peach lover’s summer gazpacho honey carrot soup

main courses

love linguine with almond pesto saffron-basil matzo ball soup rosemary potato salad with fat sausages soft-poached egg on a saffron dressed salad green tea-poached salmon with sensual salsa vanilla-scented sea bass with a red hot rub lamb burgers with my sweet peach chutney moist mango meatloaf rosemary skewered chicken on a bed of roasted roots hard tacos with hot guacamole fire grilled chops with horseradish-mint sauce

sauces & libations

dipping green goddess chile rub mint butter sweet and hot apricot sauce not wholly mole hard sauce a word on wine a paragraph on port more potent elixirs

absinthe vermouth layered experience

magic mint syrup magic mint julep magic mint lemonade white peach Bellini saffron fleurtation a very sexy cocktail honey drop bloody Maria ginger mojito

dessert

chocolate smothered brie creamy vanilla shakes with malted milk ball rims fresh figs rolled in brown sugar ready for anything ginger piecrust easy mango tart tatin Persian love cake with candied rose petals cranberry almond tart make whoopee pie breakfast in bed triple gingerbread morning after fig scones with fresh cream

venues

kitchen: the new bedroom dining room roaring fire bath tub backyard into the woods rocking the boat bed

glossary about the author

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