An Aphrodisiac Appetite
If you’re cooking for your love this Valentine’s Day, consider setting the mood with the food. Once you and your partner have enjoyed the food you might think it’s time for things to get a little steamy between the two of you. If you’re wanting any tips for afterward, you may want to see how other people romanticise while sharing the most intimate of experiences.
One of the most commonly known aphrodisiacs is the oyster. Kick off the evening with a dozen chilled oysters on the half shell!
Cup Champagne Vinegar
2 Tablespoons Finely Chopped Shallots
1 Tablespoon Fresh Ground Black Pepper
Pinch of Salt
In a small mixing bowl, make a simple champagne mignonette by whisking all of the ingredients. Serve the oysters with this classic condiment and suck a few back. To overindulge – if there is such a thing – top with salty, pearl shaped caviar.
Keep the appetizers coming with warm Marcona almonds. Sauté the almonds in olive oil and season them with sea salt. The aroma from almonds supposedly arouses passion in females.
Chile Spiked Candied Bacon
There is little historical evidence supporting bacon as an aphrodisiac. However, with America’s recent amorous affliction with swine it will only be a matter of time. It may seem like a stretch for bacon to be considered sexy, but really, is there anything more seductive then your partner’s lips glistening in pig fat? Maybe there is, but it’s delicious.
1 Cup Brown Sugar
1 Teaspoon Ancho Chile Powder
Mix one cup of brown sugar with one teaspoon ancho chile powder. Press one side of the bacon in the sweet chile mixture. Transfer bacon to a half sheet tray, sugar side up. Bake at 350 degrees for 15-20 minutes. Place bacon on a paper towel. Let cool slightly and serve in a rocks glass.
Now for the sultry three-course meal.
Begin with a salad of prosciutto wrapped figs on a bed of arugula with crumbled goat cheese and honey balsamic vinaigrette. Many cultures associate figs and arugula with fertility. Cheese is said to release the same hormones as chocolate.
2 Tablespoons Balsamic Vinegar
1 Tablespoon Honey
Cup Olive Oil
Combine two tablespoons balsamic vinegar, one tablespoon honey and a fourth cup of olive oil. Add salt and black pepper to desired taste. Whisk vigorously before serving. Honey is packed with nutrients that promote vigor.
For the entrée serve butter bathed lobster tail with steamy asparagus and hollandaise. Lobster is the ultimate luxury food and a good source of protein.
Finally indulge in society’s greatest seductive ingredient: chocolate. Make a chocolate pot de crème and top it with vanilla bean Chantilly.
Chocolate Pot de Crème
1 Cup Milk
1 Cup Heavy Cream
3 Ounces Dark Chocolate
To make the pot de crème, in a small pot bring one and a half cups milk and one and a half cups heavy cream to a boil. Take off heat and add three ounces of dark chocolate. Whisk until chocolate is melted. In a small bowl, mix together three-fourths cup sugar and three eggs. Temper with hot ingredients then add vanilla. Strain and pour into shallow crème brûlée style dishes.
Transfer to baking pan. Make a water bath by pouring water into the pan until dishes are submerged by half. Cover with aluminum foil. Bake at 300 degrees for 20 minutes. Cool and refrigerate until ready to serve.
While cherishing dessert, brew a strong cup of coffee to keep energized. Everyone needs a jolt of caffeine after an indulgent meal. And then see where the night goes from there…