I love Cointreau's new campaign "Be Cointreauversial" starring Dita Von Teese. Everything about her is cointreauversial: her personality, her provocative grace, her style--a controlled combination of elegance and daring sensuality. Take note and step into the New Year with dazzling festive drinks that will set the stage for your intimate party for two. Be creative, sexy, seductive, and by all means, be like Dita!





Dazzle and delight your lover with the Cointreau's elegant B52, or try the funky Cotton Candy Vida. If you prefer the more traditional holiday libation, you will both find yourself licking your lips, or each others, when imbibing on the wonderful World Bar Egg Nog.

If hot is more your style, the Inverno is a contemporary adaptation of the traditional Quentao, a Brazilian variation of the hot toddy that is served when the winter months begin in June. This drink is perfect for cuddling by the fireside with someone special and dreaming of warmer days, or better yet...igniting hot flames of passion together.

Or, you can stay simple yet sparkling with PAMA and champagne, or the Cointrea Rose, a refreshing sparkler created by master mixologist Dale DeGroff. This was the official drink poured at this year's Chefs & Champagne party celebrating the 20th Anniversary of the James Beard Foundation so you know it will meet your high standards of culinary excellence.

The drinks above are Cotton Candy Vida, a Magarita, and Cointreau's stylish B52. There are a few more listed below. Cheers to you and yours and have a seductively HOT holiday. Happy New Year!

Caress

2 1/2 oz of Cointreau
2 1/2 oz of Irish cream liqueur

Pour the ingredients into a tumbler glass.
Top with grated dark chocolate sprinkled over the top.

Cotton Candy VIDA  

1 oz Blanco VIDA
1 tablespoon Cotton Candy Floss Sugar Mix

Mix Vida and cotton Candy Sugar Mix. Pour in a martini glass. Fill the rest of the glass with Sprite or Fresca

Inverno

1 1/2 oz Sagatiba Pura
1 oz blackberry
1 1/2 oz apple juice
a finger of fresh ginger
1 tablespoon of honey
2 cloves
dash of ground cinnamon

Simmer all ingredients in a saucepan on a low heat, stirring occasionally. Strain into an Irish coffee glass. Garnish with a cinnamon stick

PAMAtini

Just when you think you've tried every martini there is, comes the very delicious PAMA Martini. Serve this with your favorite appetizers before indulging in your main course Seduction Meal.

1 1/2 oz. PAMA Pomegranate Liqueur
1 1/2 oz. Premium Vodka
1/4 oz. Orange Flavored Liqueur

Combine all ingredients into a mixing glass. Add ice and shake vigorously.
Strain into a martini glass.

Margarita

1 oz Cointreau
2 oz tequila
.5 oz lime juice

Shake and strain into a salt rimmed margarita glass and garnish with a slice of lime.

Cointreau Rose

Cocktail created by Dale DeGroff. Yield: 2 servings

2 ounces Cointreau
50 mls freshly squeezed blood orange juice
Piper Heidsieck Brut Rosé Sauvage Champagne
Orange peel

Combine Cointreau and blood orange juice in a bar glass with ice and stir to chill. Strain into a chilled flute and fill with Champagne. Garnish with spiral of orange peel.

Cointreaupolitan

2 1/2 oz of Cointreau
1 1/2 oz of cranberry juice
1 oz of lemon juice

Shake and strain with ice into a chilled martini glass.

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For many gourmands foie gras is an exotic delicacy and special treat. The last decade has seen a gain in US popularity of serving foie gras seared hot with a sweet and tangy garnish. I found this recipe on Cointreau's web site and thought it was a good one to share for a potential New Years Eve starter served with the perfectly paired champagne drink, the Champs-Elysées.The dish should be prepared the day before as the recipe calls for the marmalade to marinate over night and the Cointreau cured foie gras to marinate for 12 hours.



Seared Cointreau Cured Hudson Valley Foie Gras
For 8 Appetizer Servings
Served with Pickled Onions and Fennel Tempura

Marmalade:
Combine 2 cups (450g) fresh kumquats, seeded and thinly sliced with 1 cup (230g) granulated sugar--marinate overnight
1 cup (25cl) plus 2 Tbsps Cointreau
2 Tbsps rice wine vinegar
2 Tsps fresh ginger, peeled and minced
1 Tbsp. fennel seeds, toasted in dry skillet

Preparation:
1 - Place kumquats, sugar, rice wine vinegar and ginger in saucepan over medium heat; bring to boil; reduce heat; simmer about 1 hour; cool.
2 - Stir in Cointreau and seeds; reserve in refrigerator.

Cointreau cured foie gras:
1 (1 1/2 lb.) (700g) grade A foie gras, separated into lobes
coarse salt
3 cups (75cl) Cointreau

Preparation:
Place foie gras in non-reactive bowl; season; cover with Cointreau; marinate 12 hours

Cointreau glaze:
1 Tbsp. (30g) unsalted butter
1/2 cup (115g) white onion, peeled and minced
1/2 cup (12cl) Cointreau
1 cup (25cl) veal or duck demi glace reduced over heat to 1/4 cup (60g)
salt
black pepper, freshly ground

Preparation
1 - Heat butter in skillet over medium heat; add onion; cook until lightly browned; deglaze with Cointreau; burn off alcohol.
2 - Add stock; lower heat; simmer 5 minutes; strain; season; reserve, keeping hot.

Bringing it all together:
Heat skillet over medium heat; slice foie gras into 3/4" (2cm)medallions; criss-cross with knife; sear on all sides until golden;drain; drizzle with glaze; serve with marmalade and a glass of Champs-Elysees.

Champs-Elysées

1 oz Cointreau
1 oz strawberry liqueur
Piper Heisieck champagne

Pour Cointreau and strawberry liqueur into the glass. Fill up with champagne.

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Holiday Gift Idea: Do you know someone with a sweet tooth? This season why not do a double-good deed. Shower your sweetheart with a special delivered beautifully packaged cake. And as if that is not enough, you will feel extra special knowing that Bake Me A Wish!™ will donate 5% of each sale to the Make-A-Wish Foundation® of America to help grant the wishes of seriously ill children.

Bake Me A Wish! gourmet cakes are made with the finest, freshest ingredients by an award-winning family run New York bakery. Each cake is adorned with a decorative chocolate plaque imported from Belgium and is packaged in a decorative gift box. You can personalize your gift with one of several stylish gift cards. Price:
$19.99 to $39.99, plus postage and handling.

"The support of Bake Me A Wish! is a wonderful gift for the Make-A-Wish Foundation," said David Williams, president and chief executive officer of the Make-A-Wish Foundation of America. "Project Wish Cake's financial support will help us grant more magical wishes this year, and the cakes will help us make those wish experiences a little bit sweeter."

The Make-A-Wish Foundation grants the wishes of children with life-threatening medical conditions to enrich the human experience with hope,strength and joy. Born in 1980 when a group of caring individuals helped a young boy fulfill his dream of becoming a police officer, the Foundation is now the largest wish-granting charity in the world, with 71 chapters in the U.S. and its territories. With the help of generous donors and nearly 25,000 volunteers, the Make-A-Wish Foundation grants more than 12,500 wishes a year and has granted more than 135,000 wishes in the U.S. since inception.

For more information about the Make-A-Wish Foundation, visit www.wish.org and discover how you can share the power of a wish.

On a last note, here is the perfect example of a company giving back to the community. Bake Me A Wish! officially launched Operation Birthday Cake which was recently featured on CNN's Anderson Cooper 360. They now send birthday cakes to U.S. soldiers overseas.

U.S. soldiers serving overseas don't have the luxury of celebrating their birthday for a variety of reasons. There isn't time, it's not a priority, and they are focused on taking care of others instead of themselves. Josh Kaye, president of Bakemeawish.com, began sending birthday cakes to the troops overseas because he wanted them to still have that experience, to still feel remembered and special, despite their difficult circumstances.

"The response of heartfelt gratitude from the families who have received cakes has been overwhelming, and it just felt right to keep going in this direction," observed Kaye. "What began as helping one soldier's wife has now transformed into a formal program that is helping more and more soldiers each day. People can now purchase birthday cakes for soldiers, suggest a soldier with an impending birthday, or donate to the program. My goal is for as many U.S. soldiers as possible to receive cakes on their birthdays, regardless of where they are serving." Donations help support the Operation Birthday Cake campaign. A gourmet birthday cake costs approximately $75.00 to send to a soldier serving overseas. Currently, Bakemeawish.com is seeking to recruit program sponsors to help defray some of the costs. Please visit Bakemeawish.com to learn more about how to support Operation Birthday Cake.

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A must have for your aphrodisiac arsenal and your Holiday bar--a magical love potion with a titillating taste that is sure to enchant and seduce. PAMA Pomegranate Liqueur. A delicious, tasty liqueur made with all natural pomegranate juice, premium vodka, and a touch of tequila, PAMA captures the sweet and tart taste, and seductive color of the wonderfully exotic aphrodisiac...the pomegranate.



Yuzu Panna Cotta:

¾ cups yuzu juice

4 cups of heavy cream

½ cup sugar

1 lime zested

1 lemon zested

4 gelatin leaves, or one 1/4 packet of gelatin

5 vanilla beans

Combine yuzu, cream and sugar. Heat until simmering. Add lime and lemon zest and split & scraped vanilla bean. Cover and allow to infuse for one hour. Strain. Heat up enough to melt bloomed gelatin leaves or gelatin packet. If using the gelatin packet add 2 tablespoons of water to a bowl and sprinkle gelatin over this. Let stand to gel for a few minutes--place gelatin into the heated cream mixture and mix well. Strain cream mixture through chinoise and cool.

You can find YUZU juice at gourmet shops or online at GourmetSleuth.com


Pomegranate Gelee:

2 ½ cup pomegranate juice

½ cup PAMA Pomegranate Liqueur

¾ cup simple syrup (2/4 cups of sugar, 1/4 cup of hot water, mix well)

6 gelatin leaves


Warm together juice, PAMA Pomegranate Liqueur and simple syrup until warm enough to melt bloomed gelatin leaves Strain through chinoise. Note: Simple syrup is a water/sugar mix typically 2 parts sugar / 1 part water.
 
5-Spice Caramel Sauce:

2 ¾ cups of sugar

5 oz corn syrup

1 vanilla bean

4 cups heavy cream

1 tsp 5-spice

Combine sugar, corn syrup and cook over medium-high heat until caramelized. Add split & scraped vanilla bean and 5-spice powder to heavy cream. Bring to a simmer. Deglaze caramel with cream. Strain through chinoise. Cool.

Citrus Tuile:

1 ½ cup sugar

5 oz a/p flour

6 oz orange juice

1 lemon juiced

Zest of 1 lemon

Zest of 1 orange

1 cup butter, melted and cool

 Mix together sugar, zests and flour. Slowly add juice and combine - no lumps! Add butter slowly. Let rest in fridge for at least 2 hours.  Smooth a thin amount on a silpat with an off set spatula. Bake at 325 degrees F for 10 minutes. Once cool, break into shards. Note: The Silpat is a liner made of silicone and fiberglass which replaces the need for parchment paper.You can use either.
 
Assembly / Plating the dish:

Add a small amount of 5 spice caramel in bottom of your glass. Followed by yuzu panna cotta, almost to the top (leaving enough room for gelée). Top with pomegranate gelée. Garnish with citrus tuile.

PAMA and Champagne

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Holiday Gift Ideas: Get playful with the wine and food lover in your life. Set up a candle lit table with your favorite wine glasses, serve up an assortment of tasty tapas, break out that special bottle of wine (or two),  and play your favorite sultry, cool tunes to set the mood. And  just in case you'll be traveling to meet your date with a few bottles of vintage wine, there is the stylish CaddyO wine carrier. Tis the season for fun, love and laughter.





Foodie Fight Gotta Have It!
Calling all food lovers! This addictive trivia game allows players to strut their culinary stuff and prove who is the smartest foodie of them all. With over 1,000 questions on topics ranging from culinary science and celebrity chefs to food history and exotic cuisine, each player is bound to get a full serving of food knowledge. But think fast, because the first player or team to fill in their game board wins!

CaddyO wine Chiller and Carrier Gotta Have It! $40
A stylish gift the CaddyO is both a carrier and cooler. Place the sleeve in your freezer and 1/2 hour before you start your travels, place your chilled wine in the sleeve, the sleeve in the carrier. Better yet, if your wine isn't yet chilled, it can chill a bottle of wine in 30 minutes and keeps it cool for hours and the sleeve can be placed on the table or picnic blanket to hold the wine. There is a also a dual tote carrier that allows you to carry up to four bottles of wine.

Karafe Wine Tasting Game Gotta Have It! $40
You'll love this exciting new game about wine. It combines some of the features of Monopoly, Trivial Pursuit and Life all in one. You become a winemaker - raise capital, buy your vineyard, harvest your grapes, bottle your wine and sell it. Navigate the gameboard successfully by answering questions about wine or correctly identifying wine taste tests. Questions are divided into two categories - Sippers and Connoisseurs - so you can handicap the players..

Oenophilia Bouquet: The Wine Game Gotta Have It! $40
Have fun with friends while increasing your knowledge of wine, Beautiful board is decorated with wine labels, Makes a great gift for wine buffs. Oenophilia is a world of fun as well A world of fun as well as a source of information and inspiration. A game on the world of wines and spirits for novices and experts alike... Bouquet® is a unique fun parlor game with questions on wines and spirits.

Winerd Gotta Have It!
Looking to entertain some friends and learn about different types of wine in a fun way at the same time? Then you're going to love Winerd! Whether you are hosting a wine tasting party or just a friendly get together with a few close friends, this Winerd Wine Tasting Party Game is to be a hit with your party guests. This is perfect gift for the novice or wine connoisseur alike. Winerd includes over 300 question and answer cards, 12 bonus/challenge cards, four game pieces and a Blind Taste Test Notepad that guides you through all the steps of wine evaluation. Now that you've got the perfect game, just add wine and friends and you're set for a fun filled evening! winerdgame.com

Food Lover's Trivia Game Gotta Have It! $35
 Are you a food lover who likes trivia games or a trivia game lover who likes food? Whichever you are you'll love The Original Food Lover's Trivia game! This is the first game of its kind dedicated solely to food trivia. The game features 1,800 questions in the categories of Beverages, Geography and Culture, Ingredients, Recipes, Food People and Food Arts & Science. Get ready, Get set, Get comfortable! Game play is not confined to a game board, players gather their game pieces and get comfortable wherever they want to play! Teams of chefs are challenged by opposing teams of guests with trivia questions all about food. Players start with full plates and the winners are the first ones to Clean Your Plate The Original Food Lover's Trivia can be played in a variety of ways from the basic game Dinnertime to the added challenges offered in Care For Seconds? game play. Got Food? Get Game! Over 40 recipes and party ideas are included so that the game can be played with edible game pieces in the game options; Play With Your Food, Potlucky, The Diet Plate Special and The Blue Plate Special.

Eat It! Gotta Have It! $30
Eat It is the snacks and sweets trivia game. This exciting board game is all about the fun foods that everyone loves to eat. Players test their knowledge by answering fun and clever trivia questions across five tasty categories: Chocolate, Candy, Cookies, Snack Attack, and Ice Cream and Desserts. The types of Eat It trivia questions range from nostalgia and general knowledge to marketing, jingles, product description, and tidbits. Eat It is a fun game to play with friends and family. The questions are diverse, encompassing today's treats as well as the ones that you grew up with. On your way to becoming the Eat It, you will relive childhood memories and even munch on a few of your favorite snacks.

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Holiday Gift Idea: Some gifts are meant to be remembered. With names like Madame "X"tasy, Karma Sutra, Hazelnut Hysterie,  Sesame Samba, The Player, and Havana Heat--you know you are in for something extraordinary. For the discerning gourmand I share with you the exotic elixirs of Chocolat Moderne. Below are a few examples of truly seductive Holiday gifts with a choice of aromas spanning the Mediterranean and Orient. You and your loved one will be whisked away in bold, daring directions of delight.

Amarena Mon Amour (Gotta Have It!)
Discrete object of desire, Chocolate covered cherries are taken to new heights. Big, tart, juicy Italian Amarena cherries finished with a sophisticated vodka-infused syrup. Irresistible... addictive... a far cry from merely cordial! A sexy red crocodile box opens to reveal 27 bonbons presented as ruby and gold hand-painted dark chocolate gemstones tucked into cascading gold tiers ($64.00). Also available in a four tier box - with 36 bonbons. ($84.00)


The Kimono Collection (Gotta Have It!)
An elegant theme inspired by Japan, THE KIMONO COLLECTION chocolates are beautifully designed. Cherry blossoms grace vintage kimono patterns and are echoed in the form of chocolate shapes. Rounding out the artistry of this sophisticated collection is the 19th century woodblock print (ukiyo-e) of two ladies in kimono by the Master Eishi Hosoda ("Chobunsai"). The six flavors in the collection include three made with traditional Japanese ingredients: Shiso (Japanese mint), tamari soy and sesame, and three of our own favorites: strawberry, apricot and pecan which believe it or not are really popular in Japan as well!


Ganaches:    
Shiso Soft: dark ganache with Japanese mint and lime
Strawberry Float: white ganache with strawberry

Caramels:    
Soy Salt: caramel salted with tamari soy sauce
Apricote Bask: caramel with apricots and armagnac

Pralines:   
Sesame Samba: crunchy sesame praline
Pampered Pecan: maple pecan praline

And my all time favorites...the "Bistro Bar" (Gotta Have It!)
The bars are covered in fine dark chocolate and filled with truffle, caramel and praliné flavors from artisanal chocolate assortments. The square shape is unusually elegant. Deep sections provide ample repositories for our luscious fillings and are easy to separate for relishing one by one. Go for the "Bistro Bar Bundle"--stacked together and tied with a bow, five bistro bars make an excellent gift.

The Bistro Bar is available in the following flavors at $7.00 each:

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Holiday Gift Idea: What better way to jump start the Holidays than to send a beautiful wreath with an seductive message attached inviting the girl/guy of your dreams to an enchanting holiday Seduction Meal. Include your menu in your message and the words of your choice to set the tone of the magical evening to come. Lobster Thermador, Caviar and Champagne, or perhaps Steak Au Poivre followed by or a molten chocolate cake or fruit fondue. Whatever you choose, make it special and don't forget to hang the mistletoe under the bedroom doorway.

Here a few unique wreaths that are made with aromatic herbs and fruits such as the splendid Lavender Wreath from Jackson and Perkins. Red Envelope has three wonderful designs including the contemporary Bay and Olive Square Wreath, the eye-catching Eucalyptus and Canella Berry Wreath and the aromatic Fresh Rosemary Wreath. And Sur La Table presents the Natural Multi-Herb Wreath made of fresh bay, sage, purple oregano, Santa Cruz oregano, lavender and chile de arbol that are 100% suitable for cooking.

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Overlooking the United Nations and its beautiful gardens, and nestled at the base of glitzy Trump World Towers is the unique and elegant oasis -- The World Bar. Noted for one of the world's most expensive cocktails aptly named "World Cocktail" you get a sense of the luxurious extravagance you might experience. At $50 a glass The World Cocktail is a combination of Remy XO, Pineau des Charentes, Veuve Clicquot, and a secret blend of other ingredients mixed at your table and crowned with 23-karat liquid gold.

If you live in NYC treat your date in style at this lavish lounge to explore a few house cocktails, a bit of coquetry and, I am sure, some titillating conversation. NightLife Ratings quotes "..This bar creates a scintillating ambiance for that special someone that you want to impress".

To start the evening off right, invite your date to your place for a few small bites and the quintessential Holiday Cocktail-- "The World Bar Egg Nog" made with Mount Gay Rum. A perfectly prepared libation that will have you both licking your lips to savor each and every drop.





The World Bar Egg Nog
Single Serving
 
1 large grade AA egg, separated
2 tsp. superfine sugar
1 oz. heavy cream
1/2 tsp. pure almond extract
1/2 tsp. pure vanilla extract
1 1/2 oz. Mount Gay Eclipse Rum
 
Directions:  Separate the egg into two bowls.  Beat the yolk until stiff. Beat the egg whites with 1 tsp. sugar until peaks form.  Slowly fold the white and yolk mixtures together and set aside. Separately, beat the cream with the almond, vanilla, and 1 tsp. sugar in a bowl until stiff.  SLOWLY fold in the cream with the egg mixture.  Add Mount Gay Eclipse and stir gently. Refrigerate overnight, or serve immediately over ice in a martini glass. Garnish with grated nutmeg and cinnamon.
 
The World Bar Egg Nog (serves 18-20)
 
10 large, grade AA eggs, separated
1 cup superfine sugar
3 cups heavy cream
2 cups Mount Gay Eclipse Rum
6 tsp. pure almond extract
6 tsp. pure vanilla extract
1 tsp. Freshly grated nutmeg
1 tsp. ground cinnamon
 
Directions: Separate the eggs into two bowls. Beat the yolks until stiff. Beat the egg whites with half the sugar until peaks form.  Slowly fold the whites and yolks together. Set Aside. Separately, beat the cream with the almond, vanilla, and remaining sugar in a bowl until stiff.  SLOWLY fold in the cream with the egg mixture.  Add Mount Gay Eclipse and stir gently. Refrigerate overnight, or serve immediately over ice in a punch glass or martini glass. Garnish with grated nutmeg and cinnamon.

Select one or two of these appetizers to serve with your Holiday Egg Nog and play some sultry tunes to start the evening off right.

• Bacon Wrapped Dates filled with blanched Almonds
• Grilled Asparagus wrapped in Proscuitto
• Sweet and Spicy Pecans
• Asian Beef Skewers (See Allrecipes.com)
  
• Spicy Garlic Shrimp with Crusty French Bread
• Mushroom and Leek Begger's Purse

The World Bar
845 United Nations Plaza
New York, NY 10017-3540
Phone: (212) 935-9361

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Holiday Gift Idea: A good marriage of wine and cheese brings out the best in each partner.

Red Envelope has assembled a selection of artisanal cheese that pairs perfectly with either red or white wines and Neiman Marcus has put together a collection for a "monthly celebration of cheese" selected by Artisanal's renowned Chef Terrance Brennan. For a memorable gift to win over the gourmand in your life, pair this gift with a bottle or two of a truly exceptional wine and you will bring out the best in YOUR partner.

While shopping online is helpful for those with super busy schedules, you can easily assemble this gift yourself by shopping locally for the cheese, wine and freshly baked bread.

Artisanal Cheese for White Wines  ($65 Gotta Have It!)
The bright flavors of white wine are best offset with either slightly tangy or "buttery' cheeses. This trio of exquisite artisanal cheeses was specifically selected to be paired with white wines. Net weight 1.5lbs

Bonne Bouche goat's milk cheese is made in Vermont and has a bright and lemony flavor with a runny texture

Comte St. Antoine is made in France of raw cow's milk and is aged more than 15 months for a rich buttery flavor

Fontina Val D'aosta is made in Italy and has an earthy, woody flavor that brings out the best in floral whites.

Artisanal Cheese for Red Wines  ($65 Gotta Have It!)
This exquisite trio was selected to accompany red wine pairings. Net weight 1.5lbs.

The Camembert hails from a US-based maker of fine French cheeses and has a mild, well-balanced flavor with a creamy texture.

Abbaye de Belloc, a sheep's milk cheese made in France, has a fine, dense texture with a distinctly Basque character.
 
Valdeon goat's and cow's milk blue cheese was named best blue cheese in Spain's 2003 national competition.

Neiman Marcus Cheese of the Month ($240 - $800 Gotta Have It!)
Neiman Marcus has assembled an international collection of cheese from Artisanal's renowned Chef Terrance Brennan. Selections for 2008 arrive at peak ripeness. You can choose a three, six, or twelve month plan. Six-month plan, delivered January to June. Three-month plan, January to March.  Weights, approximately 7 1/2 to 8 ounces unless otherwise noted. Handcrafted maple serving board with the first delivery. Orders must be placed by January 1, 2008.

• January: Bonne Bouche (5 ounces)/Manchego/Fontina Val D'Aosta/Maple Wood Serving Board.
• February: Pont l'Eveque/Fromage de Meaux/Valdeón.
• March: Chabichou du Poitou (6 ounces)/Double Gloucester/Morbier.
• April: Pavé d'Auge/Constant Bliss (6 ounces)/ Fourme d'Ambert.
• May: Selles sur Cher (5 ounces)/Wensleydale/Mahon.
• June: Fog Light/Zamorano/Laguiole.
• July: Hudson Valley Camembert (4 ounces)/Fiscalini Cheddar/Great Hill Blue.
• August: Cave-Aged Crottin (4 ounces)/Bra Tenero/ Ossau Iraty Piment d'Espelette.
• September: Hoja Santa (5 ounces)/Pecorino Toscano/ Le Moulis.
• October: Langres/U.S. Camembert/Colston Bassett Stilton
• November: Robiola Bosina (8.5 ounces)/Comté St. Antoine/ Bayley Hazen Blue.
• December: Chaource/Tome Fermiere d'Alsace/ Quicke's Cheddar.

cave aged artisanal cheese ($68 Gotta Have It!)
A wine connoisseur knows that the best accompaniment is an exquisitely crafted cheese. This trio of artisanal cheeses offers subtle and complex flavors with goat's milk, cheddar, and sheep's milk selections that complement both reds and whites. Exclusively from RedEnvelope.

Hoja Santa is a soft, young goat's milk cheese that arrives wrapped in a heart-shaped leaf from a local Texas plant

Quicke's Cheddar is crafted in England in the traditional style of English farmhouse cheddars

Bleu des Basques is a French sheep's milk cheese with subtle and complex flavors

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Holiday Gift Idea: I love hand-written letters, love notes left on my pillow, lipstick messages on the mirror, and opening a hand-written envelope from a lover or a friend. For some, the hand written love letter is a thing of the past; how sad. Why not treat yourself to a great holiday gift this season with custom designed personalized note cards. 

I spoke to Debra Riggs, owner or Park City Paper and Press to hear her thoughts and share a few samples to inspire your custom designed cards.

How do I love thee? Let me count the ways.
I love thee to the depth and breadth
And height my soul can reach....Elizabeth Barrett Browning

There is nothing better than the written word for pouring out your heart to a loved one, leaving a sweet message in reference to an evening's passion or memories of a special time together. In our age of emails and instant messages, we sometimes forget the relevance of a personal touch. Can you imagine Ms. Browning closing her missives with a smiley face emoticon?  Never! And neither will you should you wish to delight, enchant and captivate that someone special.

For those who wish to make an endearing impression (and you know that you do!), there is no better gift than your own hand-written words. And you can raise that impact tremendously by your choice of stationery.  Fine papers provide a canvas for your message and together, the whole is greater than the sum of parts. Now, I'm not talking about etiquette here though, certainly, there are reasons and experts for that. This is about self expression. Be it serious for business, whimsical for friends, or saucy for lovers.

Having a little coterie of personalized notes hints at your style. Mistakenly, some consider fine stationery to be relegated to nice holiday cards, wedding invitations, and baby announcements.  So wrong!  There are designs and price points to meet any taste and budget. Take a look at this wonderful display to inspire your shopping experience.



Treat yourself this Holiday and bring back the seductive art of hand writing letters of love. Shower your loved one with billets doux to express your passion and unique style. Make this your canvas--a real representation of you, even before you say one word or blow a kiss!

Call Park City Paper & Press or visit their site
www.paperandpress.com  
(888) 579-8635
Mention Seduction Meals and receive a 15% discount.

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Holiday Gift Idea: This holiday season why not satisfy your chocolate loving amour with homemade chocolate dipped fruits such as strawberries, apples, figs, raspberries or pears. It is easy to prepare and a delicious gourmet treat that is sensual to eat and easy to gift wrap. Feeding someone a chocolate dipped strawberry is a great way to end your Seduction Meal before moving on the the real main course.

If you are pressed for time I have included links to wonderfully prepared and packaged gifts that can be served up for your next romantic rendezvous; or you can impress your loved one with a special delivery in time for the holidays.


Home Made Chocolate Dipped Strawberries
12 extra-large perfectly ripened strawberries, green caps attached, preferably with 1 inch stem
1 tablespoon of shortening
2 cups of dark or milk chocolate bars, coarsely chopped
(option) 1/8 cup of finely chopped hazelnuts (you can use peanuts, pecans or walnuts)

Line a cooking sheet with wax paper and set aside

Melting the Chocolate
In the top of a double boiler over simmering water, melt the chocolate stirring until the chocolate smoothens out. Be sure the chocolate stays hot otherwise it may clump when you are dipping the fruit.

Dipping the Fruit
Holding the top of the strawberry, slowly dip 2/3's of the way into the melted chocolate. Quickly remove the fruit with a clockwise swirling motion to spin the dripping chocolate off, resulting in a smooth, even coating.  Invert your hand to point the strawberry towards the ceiling--this will allow the chocolate to settle and briefly air dry. (Option) Dip the tip of the strawberry in to the ground hazelnuts, gently rolling in a circular motion to cover the tip all around.

Place the strawberry, gently resting on one side to cool down/dry. Hand feed each other one strawberry at a time. If you are sending this as a gift, you can store strawberries in the refrigerator in an airtight container between layers of waxed paper. Try to find a box that has sections to place a strawberry in chamber.

Don't have time for home-made gifts, here are a few delicious gifts to satisfy any gourmet sweet tooth.

John and Kiras Chocolate Covered Figs ($47Gotta Have It!)
We love this combination! Noted for their extremely thin skins and sweet, almost candy-like taste, these Spanish figs are filled by hand with a silky dark 64% Valrhona ganache and enrobed in a thin layer of dark 54% chocolate. The Calabacita variety of fig is grown by a family owned company in "Los Llanillos" in the village of Almoharin located in the Extremadura region of Spain. The delights are paired with a 15-pc Every Flavor box of our Signature chocolates. To ensure freshness, please enjoy our chocolate figs within two weeks

Red Envelope: Chocolate Covered Strawberries ($55-$110 Gotta Have It!)
A dozen luscious berries are dipped in chocolate and delivered overnight to ensure freshness. Six white and six dark chocolate strawberries are drizzled with premium dark chocolate.

Red Envelope: Chocolate Covered Raspberries  ($25 Gotta Have It!)
An extra decadent take on the venerable traditions of chocolate fondue and chocolate-dipped strawberries--these raspberry truffles each contain a whole hand-picked, farm-fresh raspberry at their centers. Rich dark chocolate is poured around them and they are finished with a raspberry swirl on top. Twelve truffles arrive nestled into individual fluted paper cups and tucked into a box.

Red Envelope: Chocolate Covered Pear ($22: Gotta Have It!)
A more perfect pair of juicy fruit and rich confectionary would be difficult to find. This fresh bosc pear gets the full sweet-and-crunchy treatment--it's enrobed in caramel, coated with walnuts and drizzled in gourmet chocolate. Pure Seduction!

Red Envelope: Chocolate Caramel Apples ($25 Gotta Have It!)
These caramel apples are innovative and decadent versions of the traditional harvest favorite. You can choose between an apple that is drenched in caramel and gourmet chocolates then rolled in walnuts and dried cranberries; or try the giant Fuji apple is dipped in chocolate and then coated with crushed butter finger candy. Each apple arrives wrapped in cellophane and tied up with a big, red grosgrain bow.

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For the rest of December Seduction Meals will feature holiday gift ideas for your lover and the foodies in your life. We hope you enjoy the collection of gifts we've put together. We set up quick links to make your shopping fast and easy. Tis the Season...may it sparkle with love.

Holiday Gift Ideas:  This holiday season push those boring romance novels and sports books off your bookshelf and step in the real world of romance by starting a collection of books that will truly deliver the goods: cooking to hook up. A few of my favorites include: Intercourses: An Aphrodisiac Cookbook, Booty Food, and you have to love the directness of the titles such as Cooking to Hook Up and Will Cook for Sex.







The New Intercourses: An Aphrodisiac Cookbook (gotta have it!)
Forget Spanish fly or powdered rhino horn; if you want to get your lover in the mood, look no farther than your local supermarket. Strawberries, chocolate, caviar and asparagus have long been considered stimulants for the romantic appetite. For centuries, folk wisdom held that foods either rare or resembling a sexual organ had tremendous power over the libido. Modern science has since debunked that theory, but there's no denying that a meal lovingly prepared and properly presented with just the right ambience can precipitate the most passionate encounters. In Intercourses: An Aphrodisiac Cookbook, Martha Hopkins and Randall Lockridge appeal to all the senses as they offer up 85 heart-melting, temperature-raising dishes, along with an array of sensuous photographs that will make you look at food in a whole new light.

Cooking to Hook Up (gotta have it!)
Cooking to Hook Up: The Bachelor's Date-Night Cookbook is really two books--a relationship guide and a cookbook--presented together in a hysterically funny, yet sophisticated voice. The authors carefully instruct their male readers to determine the type of girl his date is. They offer ten distinct types and clear profiles of each type. The book offers five complete menus per girl, as well as numerous other tips on how to get the girl. This is real information and these are real recipes.

Win her With Dinner (gotta have it!)
"Talk about being upfront on the hardcover. "This book's premise is based upon the simple truth that women like to see a guy put forth a little effort." Hallelujah. And hello to the intriguing blurbs on the acknowledgements page by Ben Affleck and Matt Damon. Ladies, if all this doesn't get your attention, the back of the book will: "Any schmo can take a woman to a swanky restaurant and slap down his credit card. Cooking for a woman, however, shows her you've put a dash of initiative, a smidgen of energy, and a pinch of thought into the date." Kitchen novices are walked through an entire meal and evening, including recommendations for wine and music, tips on etiquette and how to create a comfy setting. -- USA Today"

Booty Food (gotta have it!)
A date by date, nibble by nibble, course by course guide to cultivating love and passion through food. If Sex and the City's Carrie Bradshaw cooked, and wrote a cookbook, this might be it. It's a sassy collection of recipes and menus for the occasions and stages of relationships (from flings to marriage), with dating advice, sex sidebars and a dash of etiquette-a primer on "caviar for newbies"; a key to the pronunciation of wines and international foods; suggestions for successful key exchange0thrown in for good measure. Jacqui Malouf, co-host of Hot off the Grill with Bobby Flay and host of the WE network's Full Frontal Fashion, offers stories from her own dating life along with simple-chic recipes such as Funky Mimosas for the morning-after breakfast; Pan-Roasted Chicken with Rosemary-Lemon Butter, Blue Cheese Arugula Salad with Honeyed Walnuts, and Grilled Asparagus with Balsamic Vinaigrette for the first home-cooked meal; and Chicken Ramani, Cucumber Raita, and Minty Cuban Mojitos for keeping things "hot."

Seduction and Spice (gotta have it!)
130 recipes for romance. "In Seduction and Spice, Rudi Sodamin will intoxicate you with delectable aphrodisiacs that will have you scurrying from the kitchen to the bedroom...do, rejoice and indulge in the world of Aphrodite and gastronomy."--Jacques Pépin, chef, book author, and host of Jacques Pépin's Kitchen: Encore with Claudine on PBS. Need I say more?

The Seduction Cookbook (gotta have it!)
"The Seduction Cookbook" is probably one of the most exciting cookbooks you will ever buy. Not only does it contain many secrets of seduction, the recipes are exotic and divinely delicious. Your lover will think you are a cooking god or goddess who has arrived to give them a tantalizing gourmet feast. They will worship you later in appreciation. "Cooking and seduction are delicious arts that involve head, hand and heart. Great lovers are inspired by passion, as are great chefs." ~Diane Brown

Great Food Great Sex (gotta have it!)
If you are concerned about eating well and enjoying great sex, this book is for you. Written by two health psychologists with both clinical and academic experience in nutrition and sexual function, and backed by the latest nutritional and medical research, Great Food, Great Sex is the first food book designed to fire up sexual vitality in both men and women. The simple-to-implement program-including recipes from the National Heart, Lung, and Blood Institute of the National Institutes of Health-serves up a dazzling array of sumptuous foods packed with the key nutrients that provide an ample supply of nitric oxide, the proven "miracle molecule" for optimal sexual function.

Will Cook for Sex (gotta have it!)
Women were once taught that the way to a man's heart was through his stomach. In reality, fewer women cook, or really want to. Making reservations or ordering in has become one of the multiminded abilities of today's more progressive woman. Therein is the problem. Men must learn to navigate their way around the kitchens, galleys and cucinas of the world. In fact, to every man's advantage, the women can be very generous to men who know a spoon from a spatula. All men need is some beautiful inspiration and a few words of simple instruction from Rocky Fino. Step-by-step pictorials include menus and recipes for important occasions like The Date, The Stacked Deck, The Closer, the Morning After and The Weekend Pass.

Will Mix for Sex (gotta have it!)
As if cooking for sex was not enough!...Ready to Mix it Up? Just in time for the holidays, Rocky Fino presents Will Mix for Sex: Twenty-One Classic Cocktails to Set the Mood - the perfect compliment to Rocky's first book, Will Cook for Sex. Whether you are a woman looking to give a few hints to the man in your life or a man hoping to impress that special someone this is the book for you. Following the format of Will Cook for Sex, author Rocky Fino details all the needed elements to make any man a master mixologist.

Find the perfect match for your date with chapters such as Sweet Girls, Tart Girls, Classy Girls, Sunny Girls or Guy's Girl.

Dishing with Style (gotta have it!)
Trovato worked in just about every part of the cooking world before she became a food stylist, and her experiences all taught her one important lesson: "flavor and balance are the most important aspects of a dish; but without beautiful presentation, they're essentially lost." It's surprising then, she says, that cookbooks rarely give any advice about plating a dish. In her guide, she teaches readers to "style outside the box," encouraging them to serve hot chocolate in fancy brandy snifters and goat cheese hors d'oeuvres on curly lettuce leaves. Each of her delicious recipes is followed by two style ideas (one formal, one casual) to help readers understand how the same dish can be served in multiple ways.  .

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The Hindu festival of Diwali is a four-day celebration throughout India with feasting and the lighting of small oil lamps in honor of the goddess of good fortune. People from all age groups participate--lighting earthen 'diyas' (lamps), decorating the houses, setting off firecrackers, and inviting friends and family to their homes to share a sumptuous feast. The Festival of Lights is celebrated around the world in many different cultures where the lights or lamps signify victory of good over the evil within every human being.

Those fortunate enough to celebrate the holiday at the James Beard House enjoyed an illuminating meal prepared by the talented chefs behind Dévi: Suvir Saran, Hemant Mathur and pastry chef Surbhi Sahni.

All New Yorkers in the know, welcome the recent news of the reopening of restaurant Devi, the place to go for authentic home cooking with authentic flavors, aromatics, condiments and inspirations from homes of the diverse regions of India. Check out  the rave review by Gael Green of New York Magazine.

For our special evening the menu included one hit after the other:

Hors d'Oeuvre

Potato and Pea Samosas with Tamarind-Date Chutney

Masala Chicken Wings

Shammi Kebabs > Lamb and Chickpea Lentil Cakes with Mint-Yogurt Chutney

Crab, Shrimp, and Salmon Cakes with Pickled Green Chile Mayonnaise

Raats Family Wines Original Chenin Blanc 2006
Mulderbosch Cabernet Sauvignon Rosé 2006

Dinner

Spinach Chaat with Crispy Spinach Leaves, Black Chickpeas, Chickpea Noodles, and Spiced Yogurt Sauce
Buitenverwachting Riesling 2006

Shrimp, Calamari, and Sweet Pepper Fritto Misto with Curry Leaf-Scented Tomato Sauce
The Foundry Viognier 2006

Bombay-Style Koliwada Halibut with Lettuce, Radishes, Tomatoes, Scallions, and Naan Croutons
Tokara Chardonnay 2005

Goat Cheese and Garam Masala Pesto-Stuffed Chicken with Saffron, Currant, and Spice-Scented Rice Pilaf
De Toren Z 2004

Emperor's Morsel Shahi Tukra > Indian Bread Pudding with Cardamom Cream and Candied Almonds
Klein Constantia Vin de Constance 2001

Dining with the Devi team was an experience in itself. It was the first time I saw people sharing food in the kitchen at  the James Beard House family style. The chefs truly embraced this communal experience, offering up plates to everyone as they entered; as I am sure they would do in their homes. Suri was the perfect host, stopping by everyone's table to chat and talk about each dish;  he even asked me if I had tried the food while I was in the kitchen shooting--all ready to plate a special dish for me. The food was delicious and Devi's desserts are incredible! Next time you are in NY, treat yourself to a truly wonderful experience.

Devi
8 East 18th Street
between Broadway & 5th Avenue
212-691-1300

http://www.devinyc.com

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This recipe was sent to Seduction Meals by Christine from Little Falls, NJ. This simple yet savory dish is made with pure love and affection to address the dietary needs of her amore. This goes to show that you can select flavorful, healthy meals for your specific needs without having to give up your favorite comfort food.

"This is my fiance Duane's very favorite dish that I make for him. A couple years ago his triglyceride levels were high and the doctor suggested he go on medication. Instead of doing that he decided he'd rather try this by diet first. So to help him I came up with this dish using rice pasta-- I'm sure it will taste just as good using regular pasta as well."



1 lb hot Italian sausage, crumbled, casings removed
1/2 onion chopped
1 clove garlic, crushed
1/2 cup white wine
1/2 teaspoon crushed red pepper flakes
1cup fresh flat leaf Italian parsley, chopped
1 lb Ziti or Rigatoni
1/4 cup first pressed Olive Oil
Grated Parmesan Cheese

1. Put water on to boil for pasta. Follow pasta directions.

2. Saute sausage until brown, remove from pan and set aside. You can
drain the meat out on power towels if you like.

3. Add onion to the same pan, keeping a bit of the oil from the sausage. Cook until translucent. Then add garlic and red pepper flakes. Cook for a few  minutes until fragrant.

4. Add white wine. Let it reduce by half.

5. Add the sausage back in the pan and the parsley, mixed well.

6. Toss sausage mixture with pasta, olive oil, salt and pepper to taste, and Parmesan cheese. 

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