Strawberries and Valentine's Day were meant for each other
Strawberries and Valentine's Day were meant for each other.
These sweet heart-shaped berries, whether garnishing a glass of bubbly, dipped in chocolate or topping creme brulee, can help set a romantic mood.
Considered an exceptional aphrodisiac in some parts of France, strawberries were served to newlyweds in a soup of thinned sour cream, borage (a plant with a cucumbery taste) and powdered sugar, according to the California Strawberry Commission. According to one legend, if you break a rare double strawberry in half and share it with someone of the opposite sex, you will fall in love with each other.
So while strawberries can get your heart racing, they also can do good things for your heart and body. Packed with vitamin C, potassium, folate and antioxidants, this treat is heart-healthy with potential memory-enhancing and cancer-preventing perks.
Dipity do: There are many great local chocolatiers that dip strawberries (Long Grove Confectionery, Graham's in Geneva and Morkes in Palatine are a few that come quickly to mind), but if you want to put your whole heart into a Valentine's Day treat, try making them at home.
Here's a recipe from those California Strawberry folks: Line a large baking sheet with wax paper. Rinse two pint baskets of strawberries under water and pat dry with paper towel. In three small, microwave-safe bowls, melt 1/2 cup each of semisweet, milk and white chocolate chips. Microwave, one bowl at a time, at 50 percent (medium) power, allowing 11/2 to 2 minutes each. Stir until smooth. If not completely melted, microwave a few seconds longer.
Holding each strawberry by its stem end, dip into chocolate to cover about three-fourths of the berry; dip into finely chopped toasted almonds or pistachios, if desired, and lay on baking sheet. Repeat with remaining strawberries, chocolate and nuts. Refrigerate until chocolate is set.
Seeing red: Jewel-Osco has joined forces with the American Heart Association this month to support the association's "Go Red for Women" campaign, an effort to raise awareness and funds to support the fight against heart disease.
Next time you're at Jewel, pick up a limited-edition "Go Red" reusable bag; a portion of the proceeds from the sale of the bags will be donated to the "Go Red" campaign.
Pack that bag full of red foods, such as strawberries, cranberries, tomatoes and peppers, which are full of phytochemicals that fight heart disease, the No. 1 killer of women.
Explore the world of chocolate: Taste single origin chocolates from the world's top five chocolate-producing countries during a decadent seminar at 6:30 p.m. Thursday, Feb. 12, at Topa Tavern and Grill, 944 Elk Grove Town Center, Elk Grove Village.
The $20 ticket also includes a selection of matching beverages. Make a reservation at (847) 640-0440 or toparestaurant.com.
Explore the world of wine: Sample more than 55 wines from around the world and a selection of imported beers at the Daily Herald's aptly named Wines of the World event from 6:30 to 11 p.m. Friday, Feb. 13, at Meridian Banquet Center, 1701 Algonquin Road, Rolling Meadows. Of course, there will be food to nosh on, including hot appetizers, cheeses, pasta salads and stations where chefs will carve beef and turkey to taste.
Tickets cost $25 per person; grab a date and you each pay just $20. Get tickets at thefoodwineexpo.com or at the door.
Brew school: What defines a "winter brew" and how do you choose one? Those questions will be answered by Warrenville-based Two Brothers Brewing Company at 5:30 p.m. Tuesday, Feb. 17, at Brasserie Jo, 59 W. Hubbard St., Chicago.
The one-hour class will include the opportunity to try five to six beers and passed hors d'oeuvres. Participants are invited to stay after class and chat with Two Brothers folks and Brasserie Jo's beverage director, Erin Phillips, in the bar.
The class costs $1 - no kidding - so call now to attend. (312) 595-0800.
- Deborah Pankey
• Contact Food Editor Deborah Pankey at (847) 427-4524 or food@dailyherald.com.