We all play hot and cold every once in awhile, and while its ramifications on your moral compass are up for debate, I’d say this tactic, when deployed correctly can be extremely effective. Like good makeup sex, the emotional roller coaster of playing hot and cold, elevates our senses and sends the intensity of the apex of our longing of the charts, through the roof and crashing into home-plate.
In food the polarity of these two entities teases the tastebuds and activates a sense that usually goes unnoticed in eating. Hot things should be hot; cold things should be cold, but if these basic criteria are met it’s not really a point of conversation. I’ve never gone out to dinner and heard “oh my gosh this salad is just such an amazing temperature”. People comment on the taste, texture and look of their food but where it lands on the celsius scale is rarely a culinary compliment.
Temperature however is the quite hero of the foodgasm. Hot skillets, piping espresso machines, preheated ovens and cheese caves are just a few of the temperature reliant devices that make our foodgasms possible. Taking temperature out of the prep work and making these players the forefront of your gastronomic experience can be intensely foodrotic. The downside? Mastering these moves can require some serious focus, patience and the occasional toy.
When those hot and cold sensations hit your tongue and get cozy between your cheeks, a magical series of events ensues.Your eyes open wide, your head gently falls back and your mind goes a little bit cloudy. Rich and thick hot fudge coating a cool scoop of perfectly smooth cream. An icy pearl of sorbet falling gently into the warm moist folds of your cake, it’s wrong and right and oh so arousing.
I don’t expect you to take my word for it, in fact, I’d prefer you didn’t. I’d rather you try for yourself and treat yourself to a foodgasm as hot as an eruption from the Serengeti and gushing with the coolness of an Icelandic waterfall.
In the name of all things contrasting I’ve mustered up a hot/cold creation with some sweet/savory juxtaposition to boot.
You’ll effortlessly fall into these pillowy crepes, licking up every last drop of hot thick rosemary infused honey while the icy sorbet stimulates every last tastebud.
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup fresh grapefruit juice
- 2 cups all-purpose flour
- 4 free-range eggs
- 2.5 cups milk
- 1.5 cups buttermilk
- Sea salt (optional)
- Butter or canola oil spray for cooking
- 1 cup runny honey
- 2 sprigs rosemary
- Simmer down- Combine sugar and water to make a simple syrup, cover and let cool
- Stir it up- Pour grapefruit juice into the thick simple syrup, vigorously whisking till combined
- Lay down- Pour into the pan and freeze until hard
- Grind- Break up frozen mixture with a blender or fork and freeze again
- Fill the hole- Sift the plain flour into a large bowl and make a well in the middle, crack eggs into the hole and add the dairy. With a fork, start to combine the flour and liquid center by slowly incorporating. You want the batter to be thin, runny cream.
- Get hot- Warm a skillet over high heat add a small amount of butter. Add 1/2 cup of batter, swirling the pan, so the batter evenly covers. Cook until you see bubbles form then flip over and cook until edges are crispy.
- 2 become 1- Combine honey and rosemary in a saucepan, bring to a simmer and let it infuse on low (so the honey doesn’t boil) for 8 minutes. Remove from heat and store in a mason jar.
- Show off- Place a warm crepe on a plate, drizzle with honey infusion and fold the crepe as desired. Top with a scoop of grapefruit ice cream and drizzle with more honey.