Who doesn't love creme brulee? Serve up this delicious creamy custard nestled under a brittle sheet of caramelized sugar, and you are sure to experience adoration from those around you.


Creme Brulee (serves 4)
1 cup heavy cream
2 tablespoons sugar
2 extra large or jumbo egg yolks
medium orange or large lemon, grated zest only
1/2 teaspoon vanilla extract, or 1 vanilla bean
1 Tbsp of sugar, or brown sugar per serving

Preheat oven to 300 degrees F. Prepare some boiling water.

In a saucepan over medium heat, combine cream and the orange or lemon zest (you choose the flavoring you prefer); cook, stirring occasionally until small bubbles appear around edges of pan, 5 - 6 minutes. Set aside.

In a bowl, beat egg yolks and the 2 tbsp of sugar; until smooth and light. Slowly pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sive into a bowl to remove the zest and vanilla bean. Divide mixture among four 4 oz. ramekins.

Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water halfway up side the of ramekins. Cover pan loosely with aluminum foil and bake until custard is just set, about 25 minutes. The custard will be soft when you take them out of the oven. Be sure to give them plenty of time to chill and set before glazing. Chill 2 - 3 hours.
 
Fire it up!
Now the fun part! Add 1 tablespoon evenly over the top of each ramekin. With the creme brulee torch, move the flame continuously over the surface of the custard in a circular motion until the sugar melts and becomes golden brown and bubbly. It might be a good idea to practice on the first two, so the last two are perfect for your Seduction Meal. Serve immediately.

Note: I tried this recipe using a small propane torch. As you can see it wasn't strong enough to fully melt the sugar. If you experience this, try using your broiler. Some recipes call for brown sugar, others use white sugar--I think white sugar or raw sugar creates more of a "sheet" of caramelized sugar than the brown sugar I used. I have some testing to do. 

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The culinary and mythological virtues of pomegranates have been extolled in art and literature since the time of the Ancient Greeks. Clearly, this exotic fruit has withstood the test of time for a reason. Famed for its lively color and refreshing juice, pomegranates add beauty and flavor to appetizers, entrees, desserts and beverages.There are many wonderful recipes using pomegranates that are worthy of a Seduction Meal. Try a few before deciding upon your favorite as there is surely one that will add sparkle and a boost of love to your romantic soiree.

Pomegranate Cocktails



Featured are three cocktails using  PAMA liquor: The Blushing Lady, Pama Passion, and Champagne Dreams.

The Blushing Lady

1 oz. PAMA Pomegranate Liqueur
2 oz. Vodka
1 oz. Pink Grapefruit Juice
Lemon Wedge
Course sugar, for garnish

Rub a wedge of lemon around the rim of a martini glass and dip the glass into a plate of coarse sugar. Set it aside. Pour the remaining ingredients into a cocktail shaker with ice. Shake and strain into the garnished martini glass.

Go to the bottom of this post for the other two recipes. 

Halibut Rolled with Pomegranate Stuffing
recipe from the Pomegranate Council -- serves 4


1 large or 2 pounds firm-fleshed, 1/2 inch thick halibut
1 teaspoon salt
1/3 cup olive oil or butter
1 onion, peeled and thinly sliced
3 garlic cloves, peeled and crushed
1/4 teaspoon freshly ground black pepper
1/4 cup chopped walnuts
1 cup pomegranate juice or 3 tablespoons pomegranate paste
1 tablespoon slivered candied orange peel
2 tablespoon fresh lime juice
1/4 teaspoon ground saffron, dissolved in 2 tablespoons of hot water
2 tablespoons chopped walnuts
2 tablespoons pomegranate seeds

Rinse fish in cold water. Pat dry with paper towel and rub both sides with 1 teaspoon salt. Heat 1/4 cup oil in a large frying pan and brown onion and garlic. Add all ingredients except the saffron water and lime juice and cook for 3 minutes. Mix well and remove stuffing from heat.

Preheat oven to 400 degrees. Lay fish out on the baking dish. Place a layer of stuffing on one end of the fish about 1 inch long and gently roll from the stuffing end and pin closed if necessary. Pour the saffron water, the rest of the oil, and the lime juice over the fish. Place in the oven and bake 10-15 minutes (until the fish flakes easily with a fork), basting from time to time.

Arrange the fish on a serving platter. Pour the sauce from the baking dish over the fish and garnish with walnuts and pomegranate seeds.

Pomegranate and Papaya Salad with Ginger Dressing
recipe from the Pomegranate Council -- serves 6



Pomegranate seeds add lively color, flavor and crunch to this ginger-spiked salad.

1 medium pomegranate
2 tablespoons lemon juice
1/2 tablespoon white wine vinegar
1 clove garlic, chopped finely
1 teaspoon freshly grated ginger or a generous 1/4 teaspoon
powdered
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup olive oil
2 heads endive, separated into leaves
3 quarts baby lettuce or other torn lettuce leaves
1 medium papaya, peeled, seeded and cut into 1/2-inch cubes
2 tablespoons thinly sliced green part of green onion

Separate seeds from skin and pulp of pomegranate (you should have about 3/4 cup seeds); reserve. To make dressing, mix lemon juice and next 6 ingredients; whisk in oil. Reserve. On a large serving platter, arrange endive leaves like spokes with tips pointing out. Toss papaya with 1 tablespoon dressing; reserve. Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya; sprinkle with pomegranate seeds, then with green onion.

For a main dish--try adding a mound of crab or lobster salad in the center.

PAMA Cocktails

CHAMPAGNE DREAMS
1 ounce Pama
1 ounce Cointreau
1 ounce Fresh orange juice
3 ounces Champagne or sparkling wine

Assemble the first three ingredients in a cocktail glass with ice. Slowly pour in the Champagne while stirring very gently to retain the bubbles and chill the mixture. Strain into a Champagne flute and garnish with an orange zest.

PAMA PASSION
1 1/2 oz. PAMA Pomegranate Liqueur
¾ oz. Peach Schnapps
Orange Juice and Lemon Lime Soda
Splash Grenadine
Garnish with a lime

Jenn, from Leftover Queen has a delicious recipe for Pistachio Pomegranate Chicken. Visit her blog to review this recipe (and great photo), and much more--there are some really tasty romantic meals on her blog!

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This recipe has been submitted by Stefan of New York. A true labor of love! Do not let the size of the recipe below intimidate you. Each step is really easy and goes by pretty quickly (about 1 hour and 20 minutes in all),  but most important-- it is well worth the effort.

"This dish is best prepared earlier before your date arrives", writes Stefan. "So you can concentrate on entertaining that special someone. When your appetites begin to growl, all you you have to do is assemble each dish. One great thing is you can customize each plate (some people may not like mussels or tofu; ask).  The main point....Give it to him or her like they want it!"

Red Curry Seafood Soup

4 Quarts of Water
3 Tbsp of fish powder (suggest Maesri brand), or 2 cans of fish stock
1 lb calamari - buy fresh (or frozen), whole squid cleaned, cut into circles and tentacles
1/2 lb Price Edward Island mussels
1 lb shrimp, with shells intact
1/2 lemon
3 thick slices of ginger - about 1" in length
1 tsp each of salt and pepper
1 8-oz can Red Curry Paste
1 can Coconut Milk
1 large clove of garlic, finely chopped
2 stalks of lemon grass, thinly sliced
4 shallots finely chopped
1 lb of baby bok choy, clean, leave whole
8 large Chinese mushrooms, sliced
3/4 lbs snow peas
1/8 cup chopped cilantro
1/2 cup yellow chives, thinly sliced lengthwise, cut in half
1 lb mackeral, filet and skin removed (Omega 3 baby!)
1 tsp ginger, minced
1 cup of bean sprouts
17.6 oz bag of Japanese Vermicelli Noodles (made from potatoes)
2 squares of fresh firm tofu

garnish
1/8 cup chopped cilantro
fresh squeezed lemon juice


Step 1: Fish broth: In a large pot add 4 quarts of water, fish powder (or fish stock) and bring to boil. Reduce heat to low and cover.

Step 2: The Seafood: Next we will parboil the seafood. This is done individually as each requires different cooking time. Fill a large skillet with 2 -3 cups of the fish broth--enough to cover the seafood. Squeeze the juice of 1/2 lemon into the skillet through a strainer to catch the pits. Add ginger--bring to a boil, reduce heat.

Starting with the shrimp, add shrimp with shells, to the skillet. Parboil over medium-high heat until shrimp are pink on both sides; about 3 minutes. Remove and set aside. Next add the calamari and cook until tender - about 8 minutes. Keep adding more fish broth as the liquid dissipates. When done, remove calamari and set aside. Next add mussels, cook until all mussels open about 5 minutes. Remove and set aside. Be sure to discard any mussels that did not open.  Reserve liquid from the skillet. Remove chunks of ginger, discard. When shrimp cool,  peel.

Step 3: Curry. Add curry paste and coconut milk to the skillet, stirring into the liquid. Bring to boil over medium high heat, stirring constantly. Pour curry sauce into the large pot of fish broth, mix well and bring to a boil over medium high heat. When boils, reduce heat to low.

Step 4: Mushroom / Shallot Mixture: Heat grapeseed oil over medium heat. When hot, add shallots and mushrooms cooking until golden brown about 15 minutes.. Add 1/2 cup of fish broth to keep moist and cook another 5 minutes. Next add lemon grass and garlic, cook for about 5 minutes. Add 1/2 cup of broth if needed. Cook for 5 minutes. Scrape pan sides and bottom, mixing all ingredients together.

Step 5: Vegetables and Fish Broth: Pour mushroom/shallot mixture into the large pot of fish broth turn up to medium high heat--the aroma will be magic! Add snow peas and bok choy; bring to a boil. Add 1/8 cup of cilantro and 1/2 cup yellow chives, gently stirring; remove pot from heat immediately, uncover, and set aside.

Step 6: Fish. Add 2 cups of fish broth to the skillet with a good pinch of yellow chives and minced ginger; bring to a boil; reduce heat to medium, add fish, cook about 6 minutes. Add more fish broth if needed, keep bottom coated so fish does not stick to skillet. When cooked, remove and set aside.

Step 7: Final steps! Add bean sprouts to the curry fish broth and recover. In a separate pot, boil water for the Japanese Vermicelli Noodles (you can use rice or bean vermicelli if you prefer).  Add noodles, cook as per instructions on bag. Drain into colander and set aside.  Cut tofu into 1" cubes, set aside.

Assembling the Plate
Just heat the broth to high (it's been marinating awhile; the better still); assemble each plate with the ingredients;  noodles first, then seafood, then vegetables; pour over the broth, sprinkle the chopped fresh herbs over the top.  Squirt a little lemon on it at the table and voila! 

Spoon some of the broth into each others mouths and your lips will surely catch on fire!
  

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Valentine's Day is a celebration of love and romance. Whether you are dating, involved in a relationship, engaged, or married, on February 14th, couples across the country step away from their daily routines to embrace an evening of enchantment with their loved ones.  Flowers, chocolates, special gifts, dining in, or eating out...reservations, trips abroad, a long weekend get-away--what did you do in the name of love? We'd love to hear your stories. Here are a few:


virginia + tom, committed relationship

My Valentines Day was fabulous! Last night at 7:00 the only people left in the office were the three happily married young people - me and two guys....the singletons were long gone!!! When I got home two things were off.....the lights were mostly turned off and  tom was vacuuming??

I went in; turned the lites on--nothing interesting in sight, so I went about preparing his favorite seduction meal, rib eye steak marinated in red wine, onion powder, thyme, salt 'n pepper, served with new potatoes with sour cream and chives, and a green salad - he gets this every year!

I don't expect anything form him as he is very cynical about the whole from this pressure-filled hallmark holiday-thing, but he kept urging me to go into the bedroom. The lights were off and when I turned them on there were a dozen beautiful long stemmed red roses and a  gift bag. In it was a teddy bear holding a heart shaped box and in the box was a pair of diamond earrings...

ellen + jeff, married

I had THE most romantic Valentines Day ever--although I have a lot of close seconds. My husband is A+ in the romance category. When Jeff came home from work, he told me to go into the bedroom and wait until he knocked on the door. He came to the bedroom, took my hand an walked me into the living room. There were candles lit everywhere---the room was aglow!  Standing in the corner playing the violin was a student from Juliard playing Tchaikovsky. She serenaded the two of us with seven more exceptional musical pieces; giving us a little history about each song-- it was so beautiful!  And the timing was perfect--when she was done, as she left--the doorman buzzed to let us know the delivery man from Patsy's Pizzeria was downstairs. Life couldn't be any better!  

randee + kevin, married

Valentines day was really nice!
Kevin brought me coffee in bed where we exchanged cards.

I came downstairs to find long stem roses in a vase.
We went to Bravo Bravo in Mystic for dinner.

I had a bellini martini (peach schnapps, champagne, raspberry and an orange twist) and Kevin had a dirty martini.
We split a warm goat cheese salad.
Their bread is awesome (served with red pepper hummus, olives and olive oil).

I had Salmon with blood orange salsa over jasmine dirty rice.
Kevin had pork chops with mashed potatoes.

I had Chardonnay, he had Russian River Pinot Noir.
They had wine glasses on every table with valentine's hearts.. I picked ALL MINE!

We came home, looked at the moon and acknowledged our blessings.
Then Kevin made a fire in the fireplace and we watched "Becoming Jane" with Anne Hathaway about Jane Austen.

chris + peggy, married


Chris and Peggy drank:

Blood Orange + Lime + Vodka cocktails
Manzanilla Sherry
Veuve Cliquot

Those are roasted pine nuts in the middle, too.


My Valentine - I surprised my husband with a romantic dinner. Menu: Strawberry, goat cheese salad. Filet of beef au poivre (barefoot contessa) with roasted potatoes. Chocolate covered strawberries for dessert. Complete with candles and flowers. I found everything on foodnetwork.com. I don't normally cook, so my husband was really surprised.

alison + irene, "in escrow"

My girlfriend picked a restaurant several weeks ago and made us a reservation; I read the menu and its EXACTLY the same as other nights, but the prix fixe was twice as much just cause its Valentine's Day. So we decided to stay in and go out another night. Seemed like a better idea since sometimes I work late and its hard to make dinner plans in advance. So now, Irene (who loves to have an excuse to cook something new) is making us what she calls a "rock & roll clambake" comprised of clams, mussels, shrimp, scallops and lobster.  We sometimes go to BLT Fish Shack (www.bltfish.com/shack/)  on Monday nights for the "rock & roll clambake."  Irene wants to try and recreate it at home. Dessert is a surprise.


As it turns out, the menu was changed from the "rock & roll clambake" to the "Rustic Seafood Stew", but it was equally delicious.



Christy + Steve, engaged
 
We went to this little place in our neighborhood called Elote. It's Mexican. Steve loves Mexican food, and I've sort of been obsessed with Mexican food and culture since we got engaged in Tulum (in the Yucatan) in December.

The restaurant is usually a casual kind of place, but the staff dressed up for the occasion, and they were playing romantic music in the background - lots of love songs.



The oyster stew was yummy, and I loved the scallop appetizer. And the margaritas there, are kick ass. Overall, it was delicious (and a bargain to boot).

stacey, single



I went to a friends house where 5 of us watched Lost. I brought a 7 layer dip, and my pal Cher made a slow cooking roast.




Jeff + Katie, married, 1 child

Pre-Valentine's day dinner included Saturday night dining at Peter Luger's with another couple. Two orders of steak-for-two, medium-well for the girls and medium-rare for the guys. Side orders included tomato and onions, cream of spinach and fries. Desert was a key lime and chocolate cake slice with schlag, which is an incredible German whipped cream. Amazing. It was planned for two weeks, hence the amazing dining time we got for 4:45 :-)

For Valentine's evening I made a salad which consisted of fresh spinach with crushed walnuts, chopped shallots, fresh breadcrumbs drizzled with a light olive oil and vinegar dressing as the foundation. On top I prepared thin breaded chicken strips topped off by toasted breaded disks of goat cheese and garnered with apple slices. It was really good!

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When I want to make Crepes Suzette I turn to master chef Jacques Pepin. A real show-stopper, this delicious orange flavored sweet doused in Grand Marnier and Brandy makes a dramatic presentation when fired up. The crepes are ultra thin and cooked with orange butter--both so easy to make.


My favorite story behind the origin of crepes suzette is this version (from Wikipedia).

The dish was created out of a mistake made by a fourteen year-old assistant waiter Henri Charpentier in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII of England, and his companion whose first name was Suzette.

This is told by Henri Charpentier himself in Life a la Henri, his autobiography.

 "It was quite by accident as I worked in front of a chafing dish that the cordials caught fire. I thought I was ruined. The Prince and his friends were waiting. How could I begin all over? I tasted it. It was, I thought, the most delicious melody of sweet flavors I had ever tasted. I still think so. That accident of the flame was precisely what was needed to bring all those various instruments into one harmony of taste . . . He ate the pancakes with a fork; but he used a spoon to capture the remaining syrup. He asked me the name of that which he had eaten with so much relish. I told him it was to be called Crepes Princesse. He recognized that the pancake controlled the gender and that this was a compliment designed for him; but he protested with mock ferocity that there was a lady present. She was alert and rose to her feet and holding her little shirt wide with her hands she made him a curtsey. 'Will you,' said His Majesty, 'change Crepes Princesse to Crepes Suzette?' Thus was born and baptized this confection, one taste of which, I really believe, would reform a cannibal into a civilized gentleman. The next day I received a present from the Prince, a jeweled ring, a panama hat and a cane."

CREPES SUZETTE
Orange Butter
The orange butter is excellent by itself spread on cake layers as an orange butter cream.

Suzette Butter
3/4 stick butter
1/4 cup sugar
Peel of 1 orange removed with a vegetable peeler
Juice of 1 orange (1/3 to 1/2 cup)
2 tablespoons sugar

Place the butter, sugar, and orange peel in the bowl of a food processor and process until the orange peels are no longer visible and the whole mixture is a uniform orange color. Add the juice slowly with the machine on so that the butter absorbs it. Set aside.

Crepes
1 1/2 cups all-purpose flour
3 eggs
1 cup milk
1/3 stick butter, melted
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup cold water
1 tablespoon oil

In a bowl combine the flour, eggs, 1/2 cup milk, melted butter, salt, and sugar. Mix well with a whisk. The batter should be very thick; it is easier to get rid of lumps in a thick batter than in a thin one. Work it until it is smooth, then add the other 1/2 cup of milk, the cold water, and the oil. Stir well.

Heat the skillet and butter it lightly for the first crepe (I melted some butter in a bowl and used a brush to lightly butter the skillet before cooking each crepe. Be sure to remove any bits with first to ensure a smooth crepe). Pour about 2-4 tablespoonfuls of batter on one side of the skillet. The amount will vary depending upon the size of your skillet. Immediately tip the skillet, shaking it at the same time to make the batter run all over the bottom. The speed at which the batter is spread determines the thickness of the crepe. If you do not move the skillet fast enough, the batter sets before it has a chance to spread and the crepe will be thick. Practice with the first two crepes you make.

Cook it on medium to high heat for about 30 seconds. (After the first few seconds when the batter settles, I start to shake the pan from time to time so the pancake does not stick to the skillet). To flip, bang the skillet on a pot holder on the corner of the stove to get the crepe loose, and flip it over. I found this is easiest to do if you tilt the skillet away from you, slide the pancake to the very end of the skillet and then flick the pan towards you. This too will take practice but you'll get the hang of it after your first or second crepe.

Preparing the Crepes Suzette
Spread approximately 1 tablespoon of the orange butter on each crepe, and fold the crepes in fourths. Butter generously a large oven proof platter and sprinkle it with sugar. Arrange one dozen stuffed crepes on it, overlapping slightly, but leave a space at the end of the platter where the sauce can accumulate. Sprinkle the crepes with 2 tablespoons of sugar and place them under the broiler, approximately in the middle of the oven if your broiler is in the same unit, for about 2 to 3 minutes. The surface of the crepes will caramelize and the sauce will slightly bubble.

Fire it Up!
1/2 cup Cognac or brandy
1/4 cup Grand Marnier or homemade orange liqueur


 
Pour 1/2 Cup of Cognac or brandy and 1/4 cup Grand Marnier on the very hot crepes and ignite.  Bring the platter to the table and incline it slightly so that the flaming juices gather in the space you left. Spoon up the liquid and pour it back, still flaming, onto the crepes. When the flame subsides, serve two crepes per person with some of the sauce.

Garnish with blood orange slices and if you like sprinkle confectioner's sugar across top. 

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Happy Valentines Day!

This dish is a beautiful way to deliver an edible rose of love. The black cod is pan seared, served over a bed of garlic infused tomatoes, kalamata olives, sauteed leeks, garnished with a roasted artichoke heart and topped with toasted pine nuts. Just divine!

Black Cod

• 2 - 4 cod fillets, you can use black cod (preferred) any type of cod or fresh mild white fish, at least 1" thick
• 3 tbsp grapeseed oil
• 1/4 cup of flour, with a dash of salt and pepper

Sauteed Vegetables

• 1 cup of leeks, sliced in circular 1/4" rings, thoroughly washed and drained
• 1/2 cup of cherry tomatoes, cut in half
• 1/4 cup of pitted Kalamata olives sliced in half lengthwise
• 3 cloves of garlic, thinly sliced
• 1 tbsp olive oil
• garnish - 1 artichoke heart per dish (can be bought from specialty food stores)
• Toasted pine nuts

*I don't use salt or pepper for this dish as the olives are a bit salty

Prepare the Vegetables
Starting with the vegetables, add 1 tbsp of olive oil to a skillet and heat over high heat, when the oil is hot, turn to medium high and add the leeks; saute for about 5 minutes. Next add the olives and tomatoes. Saute over low heat for 4-5 minutes. Make a space in the center of the skillet and add garlic slices. After a few minutes, mix together with all vegetables, and add artichoke hearts in the center to warm. Keep skillet warm over super low heat while preparing the rest of the meal.

Prepare the Cilantro Sauce

• 1 cup of chopped fresh cilantro, about 1 full bunch, rinsed
• 1/4 cup of grapeseed oil or virgin olive oil, more as needed
• 1/4 tsp lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 clove of garlic
• salt to taste

Blanch the cilantro for 10 seconds in boiling water, drain. Place all ingredients in a blender. Puree until smooth. Set Aside.

Cooking the fish.
Add a dash of salt and pepper to flour and mix together. Dust the fish with flour and coat all sides, top and bottom. Add grapeseed oil to a separate cast iron skillet using high heat to get the pan nice and hot. Place the fish in the center of the skillet, skin side down if there is skin on the fish. Lower the heat to medium and pan saute the fish slightly pressing the fish down into the pan. Shake the fish while cooking so it does not stick to the pan. Add 1 tablespoon of the Cilantro Sauce on top of the fish and turn over to cook. Cook for about 3 minutes per side, until the fish opaque and flaky. Remove the fish and cover to keep warm.
.
Toasted Pine Nuts
Just before serving, in a hot frying pan, dry and clean (no oil or butter) quickly toast pine nuts (just to warm and soften). This will bring out the flavor. Be sure to do this quickly as they tend to brown/blacken pretty fast

Plating the dish
Place a mound of the sauteed tomatoes, olives and leeks in a dish, top with a piece of fish. Drizzle some of the cilantro puree on top of the cod. Place a roasted artichoke in the center of the fish and fan out to make the artichoke look like a rose. Garnish with toasted pine nuts. Pure magic! 

Suggested Side Dish: Serve roasted potatoes in a separate dish.  

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Spice up your Valetine's Day with provocative, sensual games for a little extra fun...


Truth, Dare, or Chocolate Gotta Have It!
From the makers of the wildly popular Strip Chocolate, comes a new and revealingly delicious adult dessert game Truth, Dare or Chocolate. Chocoholics has given the age-old game of Spin the Bottle a new chocolate twist. If you are hungry for dessert and some very seductive action, turn the lights on low, spread out a comforter by a cozy fire and get ready for some embarrassing, but titillating fun. You will earn points for telling Truths, taking Dares and tattooing your partner with delicious Chocoholics Body Frosting.

An Enchanting Evening Game-- A game of Laughter and Romance  Gotta Have It!
Use the playful spirit of a great game to bring more passion to your partnership. Designed to help you grow closer together, this game is full of unique suggestions and delightful ideas. Roll the dice and travel around the game board drawing cards that correspond to the space you land on. The cards may ask you to express a thought (What is it about your partners body that you find alluring?) or perform an activity. To win the game, you'll make an exact roll to land on the finish space. But of course, there are no losers in this game! For 2 players

Sex Smarts Gotta Have It!
Fun, frisky facts that will make you laugh, and learn. Play SexSmarts and open new worlds about the culture, practice and history of sex. 100 titillating, brightly illustrated question and answer cards ask: Which sexual positions are the most popular? Where are the body's hidden erotic spots? You'll find pleasure in every card. Play SexSmarts with your friends, a partner, or at a party and enjoy how your conversations develop. If you want to show off how sex smart you are, play competitively with the score sheet enclosed in the game.

Strip Chocolate Gotta Have it!
Tempting more than your taste buds, Strip Chocolate can be exciting in every sense of the word. You will laugh, you will strip, and you will eat delicious chocolate in new and different ways! Only one thing is certain in a game of Strip Chocolate, everybody wins. Just play by the rules and anything can (and usually does) happen. Complete with Chocolate Body Frosting, dice, and 'Dare' cards, this gift will provide hours of fun. Perfect for a honeymoon or other romantic occasion.

Chocolate Body Talk Tatoo Set Gotta Have It!
Chocoholics Body Talk Chocolate Tattoo Set! Adorn your body with a tantalizing chocolate tattoo. Comes with a jar of delicious Chocoholics Body Frosting, paint brush, and stencils to help you craft a provocative design. Say it with chocolate! Then eat your words!

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I've always thought this was the perfect meal for two. It's fun, intimate, could be sexy, and anything fueled by fire is mesmerizing. When I read Melissa Clark's article in the New York Times, A Little Nostalgia and a Lot of Cheese, I was convinced it was time to start experimenting with fondues--the recipes and stories will follow.

In the meantime, I highly suggest Fondue as a perfect romantic meal for two. And Melissa's recipes are captivating: Sweet Gorgonzola Fondue, Queso Fundido, Red Wine Garlic Fondue, and Dark Beer and Caramelized Onion Fondue--yummy! I have shared three recipes below.

Grab your Seduction Meal partner and a good bottle of wine or beer, play some fiery hot tunes, and Fire it Up!


Melissa Clark's Recipe: Sweet Gorgonzola Fondue Adapted from Artisanal

Time: 15 minutes

1 garlic clove, halved

1 cup sweet wine, such as Passito di Pantelleria or Sauternes

3/4 pound Gorgonzola dolce or other blue cheese, such as Stilton, crumbled

2 tablespoons plus 2 teaspoons cornstarch

1 tablespoon cream cheese

Kosher salt, to taste

Freshly ground black pepper, to taste

Crusty bread, apple cubes or grapes, for serving.

1. Rub cut side of garlic on inside of a large Dutch oven or a heavy-bottomed saucepan, rubbing the bottom and half way up the sides. Add wine and bring to a simmer over medium-high heat.

2. Meanwhile, in a large bowl, toss Gorgonzola with cornstarch. Add a quarter of the cheese into simmering wine; reduce heat to medium, and whisk constantly until cheese is completely melted. Repeat until all cheese has been added. Whisk in cream cheese. Season with salt and pepper. Serve with crusty bread, apple cubes and grapes.

Yield: 6 main course servings or 10 appetizer servings.

Melissa Clark Recipe: Queso Fundido

Time: 15 minutes

3 ounces chorizo, sliced 1/4 inch thick

1 teaspoon olive oil

1/2 to 1 jalapeño pepper, seeded, if desired, and finely chopped

1/2 pound Oaxacan cheese, mozzarella or Monterey Jack cheese, diced small

1 tablespoon chopped fresh cilantro

Corn or flour tortillas, for serving.

1. In a medium skillet or a flame-proof gratin dish over moderate-high heat, cook chorizo until golden, about 5 minutes. Remove with a slotted spoon, leaving any rendered fat in pan.

2. Stir in olive oil and jalapeño. Cook for 1 minute. Add cheese, and reduce heat to medium-low. Cook, stirring constantly, until cheese is fully melted, about 3 minutes. Garnish with cilantro and chorizo and serve hot from pan with tortillas for scooping up mixture.

Yield: 4 servings.

Melissa Clark Recipe for Classic Fondue

Time: 15 minutes

1 small garlic clove, halved

1 cup dry white wine

3/4 pound Gruyère cheese, grated

3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated

1 1/2 tablespoons cornstarch

1 to 2 tablespoons kirsch (optional)

Kosher salt, to taste

Freshly ground black pepper, to taste

Freshly grated nutmeg, to taste (optional)

Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots, for serving.

1. Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.

2. Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments.

Yield: 6 main course servings or 10 appetizer servings.

Go to The New York Times to read Melissa's full article and review the other fondue recipes--trust me there are many amazing variations--you'll want to try them all!

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This Valentine's day enchant your lover with exotic gifts of chocolate. A luscious gift and alluring aphrodisiac, you can send a box of chocolates with a romantic invitation for a fiery HOT Seduction Meal at your place, or if you prefer, you can save this gift to share for your seduction dessert. Just be sure to order in time for delivery on the Valentine's Day.



Oliver Kita's line of artisan fine chocolates are sure to please leaving the recipient of this gift begging for more. For the love of your life, Oliver has created a spectacular Valentine's gift with this 4 Tiered box filled with exotic chocolates such as Fig and Pistachio, Tibetan Tiger Heart, Loveletter Hearts, Vermillion Fruit Heart, and Japanese Berry Truffle. Gotta Have It! $110

Romanicos truly understands the art of presentation with beautifully handcrafted exotic chocolate and stunning designs. I have included a few of the many wonderful boxed chocolates from this master artisan such as the Aphrodite Collection: The goddess of love, Aphrodite, now comes in the shape of luscious, sensual chocolates. This collection has been designed to inspire passion, spark desire, and provoke an ecstasy of pleasure in those who taste it. There are delicious truffles collections inside beautifully packaged presentations, and the unique 1-lb. Art Bar, with chocolate at the bottom and white chocolate on the top; decorated with dried cranberries, pistachios, sesame seeds and dark chocolate is like none other. Each bar is a unique work of art, made one by one. A perfect gift on any occasion.  Gotta Have It!

Jaques Torres: Why not surprise your lover with champagne and chocolate - together in one sweet little package, or grab your Valentine and pucker up but not before handing him/her Jacques's custom-designed heart-shaped box filled with 35 of his favorite assorted bon-bons. And we love the "kisses" chocolates. Gotta Have It!

Vosges Haute Chocolat  is a treasure chest of pure pleasure. Check out their web site for all your options. There are luxurious collections of chocolate packaged in a purple gift box filled with dark, milk and white chocolate truffles infused with exotic and traditional spices, herbs and flowers from around the world. You can select chocolate gifts paired with a bottle of Krug Champagne Brut Grand Cuvee or Joseph Perrier Brut Rose. Try Vosges' exotic truffle collection. And to spice things up--the Aztec Collection comes with a bottle of Clos de Los Siete, Argentina, 2005 a flashy, violet red wine that pairs well with this South American inspired Aztec Collection of chocolates. And I have to mention their Groove Collection: Chocolate paired with the perfect CD. 
Gotta Have it! $91 - $325

Chocolate Modern will unlock the Mysteries of Love and other enticements for Valentine's Day. "Mysteries of Love" are passionately painted hearts filled with their darkest ganache and most luscious caramels: The Lover (passion fruit caramel), Madame 'X'tasy (salted Illy espresso caramel),  and Caramel Caresse (pear caramel) Amarena Mon Amor are discrete object of desire: Chocolate covered cherries 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!   Gotta Have It! $32 - $60

Martine's Chocolates has created a beautiful heart made of Marzipan roses--a unique gift indeed. Martine's chocolates are upscale confections handmade fresh daily, right in front of customers, by Martine's own chefs chocolatiers, at Martine's Chocolates shops in Manhattan. This gift must be ordered 3 weeks in advance so do it right away! Gotta Have It!

Knipschildt Chocolates. What do your presents say about you? Especially when you send the most expensive chocolate in the world - a $250 truffle. Each hand-crafted Knipschildt chocolate is an artistic handmade jewel; and to prove the point, there is Knipschildt's La Madeline au Truffle which was recognized by Forbes Magazine as the most expensive chocolate in the world.  La Madeline au Truffle starts with a decadent 70% Valrhona dark chocolate, heavy cream, sugar, truffle oil and vanilla as the base for the rich decadent ganache. A rare French Perigord truffle (a rare mushroom) is then surrounded by this rich decadent ganache; it is enrobed in Valrhona dark chocolate and then rolled in fine cocoa powder. The result is pure extravagance! Lying on a bed of sugar pearls in a silver box tied with a ribbon.This product is made to order and ships within 14 days of order date.
Gotta Have it! $250

NEWTREE Belgian chocolate is about having FUN and eating it too. With playful names and a medley of flavors to tempt any mood, this gift is sure to put a smile on your lover's face. Be sure to try SEXY: SEXY is chocolate in stilettos. Spice up your day with dark chocolate, warmed by the taste of ginger. Naturally stimulating guarana extract adds an extra perk for a seductive treat, or BLUSH: Dark chocolate kissed by sumptuous cherries, a taste so sinful it will make you BLUSH. I wish they bundled their bars for the ultimate lover's package made up of Vigor, Sexy, Blush, Renew, Forgiveness, and Crave. Gotta Have It! Just under $5 a bar, mix and match your prefect blend. 

Red Envelope, one of my favorite online places for gifts has a few special treats:

Romantic fortune cookies: Confucius meets Cupid. These crispy fortune cookies are cloaked in luscious chocolate, but the real treat awaits inside. You get 1 dozen cookies, each scripted for romance: "You are difficult for others to resist," "Naughtiness is a virtue" and "Distance and time may test your heart, but true love will always find you." Gotta Have It! $30

Theo aphrodisiac chocolates:  Arouse the senses. This limited edition Aphrodisiac Collection features chocolates combined with herbs and spices known for their aphrodisiac qualities. These small masterpieces will give way to the heat of your mouth and linger on your tongue. From sensual rose and aromatic lavender to spicy jalapeño and Ceylon cinnamon, these unique flavor combinations are designed to warm every heart.
Gotta Have It! $42

Bloomsberry Chocolate Bars: Deliciously saucy, these sweet sets give chocolate lovers some spicy food for thought with clever messages for both the single set (pick up bar, oral pleasures, eat me, and instant gratification) and those who have engaged in matrimony( "things are more exciting in the dark," "marital bliss," "lusty" and "dark secrets"  Gotta Have It! $25

Heart Shaped Fondue Set from Amazon.com: An extra sweet way to enjoy Valentine's Day, anniversaries, birthdays and more! This adorable fondue set is the perfect way to create a romantic yet delicious after-dinner treat. This set includes: Red Heart-Shaped Pot Black metal Stand Tea Candle Holder 2 Dipping Forks with heart-shaped handles.  Gotta Have It! $22

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A fiery sweet Seduction Meal that is sure to fan the flames of desire in you both. A delicious New Orleans standard --Bananas Foster. The dish was created by Paul Blangé at Brennan's Restaurant; it was named for Richard Foster, a friend of Owen Brennan's and New Orleans Crime Commission chairman. This dish is a true show stopper and fun to make together--you'll definitely impress when flaming up the skillet!


Bananas Foster
1/4 cup butter
1 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup banana liqueur
4 firm bananas, cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream

Makes 4 servings.

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan.

Light it up!
When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. If you have an electric stove, add a match to the skillet, however, you might want to remove the skillet first, to an open area so the flames do not shoot up and hit something. (Keep a large metal lid on hand to cover the dish in case your flambe gets out of hand). When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately; the warm sauce will quickly melt the ice cream. I had a hard time photographing this because the ice-cream melted so quickly.

On a last note:, when dealing with fire, I highly suggest practicing before serving to master the art of working with fire.

Bananas Flambe
Another easy dessert that you can Fire Up for your Sweet Seduction

1 large firm banana
5 tspn honey
5 tspn of chopped walnuts and pecans
4 tspn brandy

Cut banana in half, place in a small flameproof dish. Drizzle cut surface of each half with 2 teaspoons of honey and sprinkle with chopped nuts. Broil the bananas about 4-5 minutes until heated--do not burn. Remove from broiler and carefully pour brandy over bananas and Fire it Up! Serve Immediately

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Chris Stack of Buenes Aires submitted this recipe to Seduction Meals just in time to make the Valentine's Day list and we are grateful! With a sassy peppery cream sauce and a good tease of brandy flavor we think Steak au Poivre is a perfect choice for your Valentine's romantic meal for two.

Chris served his meal with fresh spinach sauted in minced garlic and olive oil. This can also be served with homemade french fries or potatoes au gratin and sauteed mushrooms if you like. You can start your evening with our favorite Crab Cakes with Spicy Remoulade and then move on to the Steak and your favorite red wine. A great ending would be a glass of vintage port and  truffles from Romanicos.

 

steak au poivre

2 strip steaks, 1 inch thick, trimmed of exterior gristle

salt. to taste

1 - 2 tablespoons whole black peppercorns, crushed (you can use mixed peppercorns too)
 

the sauce

4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces

1 medium shallot, minced

1 cup of low-sodium beef broth

3/4 cup low-sodium chicken broth

1/4 cup of heavy cream

1/4 cup plus 1 tbsp brandy

1 teaspoon juice of lemon or champagne vinegar

salt to taste

mise en place

To save time, crush the peppercorns and trim the steaks while the broth mixture simmers. Place the peppercorns between two sheets of wax paper and crush the whole peppercorns with a saute pan or the back side of a wide carving knife. Mince shallots, measure out the beef and chicken broth, same for the heavy cream, brandy and the lemon juice or vinegar.

Take the steaks out 1 hour before serving the meal - steaks are best when cooked at room temperature. Sprinkle both sides of steak with salt. With the flat side of a carving knife, pound 1 tablespoon of crushed peppercorns into 1 side of each steak. Set aside.

the sauce - part 1

Heat 1 tbsp of the butter in a heavy bottom skillet over medium heat. When the foaming subsides, add the shallot and cook, stirring occassionally, until softened, about 2 minutes. Add the beef and chicken broths, increase heat to high, and boil until reduced to about 1/2 cup--about 8 minutes. Set the reduced broth mixture aside in a bowl.

the steaks

In the same skillet, heat up the skillet over medium heat until hot. Lay the steaks unpeppered-side down in the hot skillet, increase the heat to medium-high, firmly pressing down on the steaks with a firm spatula, until well browned on this side (about 6 minutes). Using tongs, flip the steak, again firmly pressing down to brown this side - 3 minutes for rare, 4 for medium rare, and 5 for medium. Transfer the steaks to a large plate and cover with aluminum foil.

the sauce - part 2

Pour the reduced broth, cream, and 1/4 cup of brandy into the now empty skillet. Increase the heat to high and bring to a boil, scraping the pan bottom with a wooden spoon to loosen the brown bits. Simmer until a golden brown and thick enought to heavily coat the back of a metal tablespoon--about 5 minutes. Off the heat, whisk in the remaining 3 tbsp of butter, one piece at a time, the remaining 1 tbsp of brandy, the lemon juice, and any accumulated meat juices. Salt to taste.

plating the dish

Set the steaks on individual plates, spoon an equal portion of the sauce over each steak. Serve remaining sauce in a sauce boat. Serve with your favorite side dish and a special bottle of red wine.

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Roses. A box of chocolates. Love letters. Champagne. How do you let your lover know how you feel? Why not kindle the flames of love by creating the perfect blend of desire and satisfaction with an intimate, fiery hot dinner date at your place, making Valentine's Day (or night) a Seduction Meal to remember.

For the next 3 weeks Seduction Meals will feature Fiery Hot recipes for Valentines Day--all of which include cooking with FIRE and/or Hot Spices such as Steak Au Poivre, Sweet Gorgonzola Fondue, Char Grilled Oysters, Chicken Normandy, Creme Brulee, Black Cod ala Mediterranean, Crepe Suzette, and more.

There'll be Valentien's Day articles with links to the BEST Chocolate to send to your sweet heart as well as a story on Provocative Games for Two. Be sure to  tune in all month --we promise to make your recipe for a steamy hot date a night to remember.

Stay tuned! If you would like to receive an email for each post just add your information to the Seduction Meals Email  Box on the left column of the home page.

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