I prefer to eat my ice-cream right out of a pint container that I’ve wrapped in a paper towel. To me, it tastes better this way.
I can’t drink coffee out of a glass mug. It’s just not the same.
The thing is, the way a food arrives to you does affect your overall experience — and your feelings about the item in question.
Slicing strawberries thinly and arranging them in this pretty pattern will no doubt be a different experience than biting into a whole strawberry as you hold the stem. (And don’t get me wrong, the later can be absolutely delicious!)
How do you eat your ice cream? What’s your favorite way to eat strawberries? And what food quirks do you have? I want to know! Please tell me in the comments below.
Minted Strawberry Carpaccio
- 1/4 cup water
- 1 to 2 tablespoons granulated sugar
- About 1/2 cup loosely packed fresh mint leaves
- 1 cup thinly sliced washed and strawberries (about 1/8-inch slices)
- 1 tablespoon crumbled goat cheese
- Add the water, sugar and mint leaves to a small saucepan over high heat. Bring to a boil and then immediately remove from the stove. This will be a minty syrup -- let it cool until it's warm, but not cold.
- Place the sliced strawberries in a small to medium-sized bowl or glass container and pour the syrup over them.
- Let the strawberries marinate at room temperature for 1 hour and up to overnight in the refrigerator.
- Drain the strawberries from the liquid and mint leaves (save the minty syrup), and arrange them in a layered, circular pattern between two small plates.
- Add about half of the goat cheese to each plate, and drizzle with some of the remaining syrup. For a lovely green touch, you can add fresh mint leaves (that have not been in the marinade), to the plates.
Recipe NotesThe amount of sugar you add will depend on the sweetness of your strawberries. Taste them before you begin!
The longer you let the strawberries marinate, the more intense the mint flavor will be.