“Dining in the Dark” to Ignite All Your Senses

The holidays are about relationships…relationships with your family, friends, community, and the whole world. 

Does it feel like you have forgotten someone?  What are you doing this holiday to celebrate your relationship with YOURSELF?

If your goal is to make the season celebration perfect for everyone you care about and you feel frenzied or detached, here is a tip that is guaranteed to bring you “back to your senses” this holiday season.

Kick-off renewing your love affair with life all over again this holiday by celebrating your “senses!”

“Close your eyes and open your mouth…”

Remember how daring it feels to hear these words? 

Isolate your sense of taste by eating a meal with your eyes blindfolded. Open up to favors, textures and temperatures that you are unable to judge with your vision before it enters your mouth!

Tasting is the most complex sensation. Notice the influence of smell, texture, and temperature on your sensation of taste. Every bite is a sensual delight!

Christopher Greenwald, Amorosa Bella’s premier “Sensual Chef!” http://baylaurelculinary.com/about-us/ is delighted to share two of his favorite sensory recipes for your “Dining in the Dark” adventures:

Petite Oysters on the half shell with Pomegranate and Meyer Lemon Mignonette

What is sexier than raw oysters on the half shell? Try eating them blindfolded.

Bath them in a mignonette made of pomegranate and first of the season Meyer lemon for an extra kick of euphoria.

Pomegranate has been rumored to increase fertility for centuries.

¼ cup red wine vinegar

¼ cup Meyer lemon juice

1 shallot (minced)

½ T. pomegranate molasses

Tiny pinch cayenne pepper

Tiny pinch freshly ground black pepper

2 dozen small oysters (such as Hog Island Super Sweets or Kumamoto, etc.)

Mix all ingredients except oysters together and let sit at room temperature for ½ hour.

Wash and shuck oysters and display in shell on a bed of shaved ice or rock salt (so that they stand up without falling over). Place a tiny amount of mignonette on each oyster and consume as quickly as possible. 

Fill your glass with festive Amorosa Bella Sparkling Brut and feel the “bubbles” perk up all your senses!

Olives and Almonds Marinated With Toasted Cumin, Harrisa and Lemon

This is a perfect bite of goodness to feed yourself or someone you love while blindfolded.

Green olives are fresh, fleshy and rich in flavor and olives have been considered an aphrodisiac for eons.

The heat of the harrisa, a North African condiment common in Morocco, is perfect for spicing up the moment. 

½ lb. green olives (drained of brine)

½ lb. blanched almonds

1/2 Lemon (washed and roughly chopped)

1 Tbls. harrisa paste

2 Tbls. olive oil

1 t. toasted cumin

Mix lemon, harrisa, olive oil and cumin together, then mix with olives and place back in tubs. Let marinate at least over night.

Pair with Amorosa Bella Chardonnay for the right balance and zest!