Seduction Meals is about food + romance and the premise that everyone should learn to master one dish that is their signature dish—a Seduction Meal, to enchant and captivate that special someone in your life...
Reputed aphrodisiacs, poppies and almonds are believed to increase passion and fertility. Like Vanilla, the aroma of an almond is known arouse women, while the poppy leans more towards masculine stimulation and used for various cures throughout history. Here we have two recipes from my mom; something we grew up with and love to this day--Poppy Seed and Almond Rolls. I wonder if these sweet treats played a role in working her magical charms on my father? Serve these pastries only to the object of your
affections.
As you prepare your romantic meal for two this Valentine's Day--what better way to express your love and desire than with chocolate? A favorite
culinary aphrodisiac of many, chocolate contains phenylethylamine - the
same chemical released in your brain when you fall in love, leading to
an excited feeling of infatuation.
This Valentine's Day
try a romantic cocktail party for two with a tempting invitation to
experience any of the seven luscious chocolate cocktail recipes below. I don't know about you, but I want to try each and every drink; you can almost taste the tantalizing pleasures with names like Raspberry White Chocolate Truffle, Hearts Afire, White Chocolate Martini, Chocolate Covered Cherries, Peanut Butter Cup, Death by Chocolate, Almond Joy Martini. Enjoy the moment as you savor that lovin' feeling shaken and stirred.
Chocolate Covered Cherries & White Chocolate Martini
Peanut Butter Cup & Raspberry White Chocolate Truffle
Raspberry White Chocolate Truffle
1-1/2 oz Van Gogh Raspberry Vodka
1/2 oz White chocolate Godiva
1-1/2 oz White crème de Cocoa
1 oz Raspberry Liqueur
3 Raspberries
Combine liquid ingredients in a shaker and shake over ice. Strain into glass. Garnish with raspberries on a pick.
Hearts Afire
2 oz Van Gogh Dutch Chocolate Vodka
4 oz Hot Chocolate
3 Roasted marshmallows on small skewer
Pour Van Gogh Dutch Chocolate Vodka into a mug and add hot chocolate. Garnish with home-roasted marshmallows on a skewer or whipped cream. (Always use caution when handling hot liquids).
White Chocolate Martini
1 oz Van Gogh Vanilla vodka
2 oz White Chocolate Liquor
1 oz Cream
White chocolate shavings or white cocoa powder
Roll rim of martini glass in white chocolate shavings or white cocoa powder. Add all liquids in a shaker and shake over ice. Strain drink into a martini glass.
Chocolate Covered Cherries
1 oz Van Gogh Dutch Chocolate vodka
1 oz Van Gogh Black Cherry vodka
1 oz Crème de cacao
Cream
3 Maraschino cherries
Chocolate syrup
Swirl chocolate syrup around inside of martini glass and place maraschino cherries in the bottom of the glass. Add liquids into a shaker with ice and shake. Pour into martini glass.
I found this informative piece about how to Grill Oysters on the Marx Foods blog and thought I'd share it. I love the "public service announcement".
Though the old saying goes "Twas a brave man who first et an oyster" I
maintain that the first man (or woman) who grilled an oyster was braver.
"We thought we'd publish this little public service announcement to save
you the unexpected (and potentially painful) excitement of exploding
oysters that some of us (I won't name names) have experienced in the
past"
Remove the tops from the fresh live oysters (here's our oyster shucking guide) and grill them on the half shell in their own juices. They are done when the flesh is firm. Squeeze on a little lemon and serve.
This simple (and safe!) method can be used for grilling Pacific Oysters, Olympia Oysters, Kumamoto Oysters, and Virginica Oysters.
Creme brulee is one of my all time favorite indulgences. Take a
spoonful and close your eyes to concentrate on all its glory; the
seductive qualities of vanilla (an adored aphrodisiac), its soft creamy
texture interrupted by delicate shards of caramelized sugar. As if that
isn't enough to put your senses in a tailspin...try adding a dollop of
homemade strawberry-rhubarb compote and you'll be taken to another
level.
Strawberry Rhubarb Creme Brulee Serves: 6 depending on the size of your ramekins Use six 7-8 oz ramekins
Fruit Compote:
1 1/2 cups chopped Rhubarb rhubarb pieces, about 1/2" long
It's getting to be that time of year again when we start planning for
Valentine's Day. This menu is a culinary affair with aphrodisiacs.
Whether
or not you believe in tempting hearts with the lure of aphrodisiacs,
this menu will put you on the right path to give it a try. By working
with champagne, seafood, and pomegranates--culinary charms of long
standing repute, how could you possibly go wrong? Start with a chilled
Blushing Lady libation. Add to that the
sultry sounds of Bebel Gilberto and you are sure to enjoy an
intoxicating romantic rendezvous.
A Menu of Temptation for Valentine's Day Blushing Lady Cocktail
The bottle is mysterious and provocative--the drink is distinguished
and luminous. Chocolate is a sumptuous aphrodisiac, between the two how
could you go wrong? For a new sensation, end your Seduction Meal on a high note with a burst of electricity that is sure to heat up the night: A glass of Cointreau Noir paired with Chuao's Firecracker Truffles.
Chuao Firecracker!
Arouse your senses with Chuao's
unusual, tantalizing confection. Hand your partner a piece of chocolate
and watch their expression as they experience the unexpected. Exquisite
Venezuelan premium dark chocolate slowly melts on your tongue, as sensual explosions of tiny champagne bubbles snap away in your
mouth, ending in playful popping sensations and a spicy kick!
Cointreau Noir By blending the perfect balance of sweet and bitter orange with Rémy Martin, the world's finest cognac--Cointreau Noir is born. A luminous golden color, Cointreau Noir has beautiful, broad legs that flow gracefully down the inside of a glass, and its taste is as smooth as its pour. Ever so gentle sweet notes (such as vanilla, honey and caramel) linger on the palate just enough to enhance the spirit's romantic nose and flawless finish. Cointreau Noir can be appreciated neat or simply on the rocks - there is nothing to add.
What do you get when you mix together seductively dark chocolate, spicy chili peppers, thyme, golden flax seeds, and crisped rice? An exotic love potion sure to attract... like bees to honey! And the best part, you don't have to whip this up in a cauldron over a hot stove, someone's done all the hard work for you. All you need is someone to tempt.
From Belgium chocolatier, Newlife, comes ALPHA-- a mix of deliciously dark chocolate with golden roasted flax seeds and crisped rice. A tempting crunchy treat, ALPHA gets a healthy boost with Omega 3 from the flax seeds. Comes in in three flavors: Pure, Chili Pepper, and Thyme. You can order Alpha Chocolate online at NewTree.com
If you are looking for a simple way to boost your sex life, try adding basil to your meals. Reputed to stimulate one's sex drive and increase fertility basil has been favored as an aphrodisiac for centuries. And like Cleopatra and Cassanova, masters of seduction, be sure to set the tone of the night by whispering a tale or two of the amorous affects that basil is known to evoke as you pour each other a glass of white wine and enjoy this simply sumptuous meal. For an added kick - start you evening with an avocado, lobster salad and champagne--all believed to be aphrodisiacs.
penne with basil, tomato and ricotta
1 box of your favorite penne pasta 3 tbsp of olive oil 1 tsp oregano
1/8 cup of shredded fresh basil 1/4 cup of freshly grated Parmesan cheese salt and pepper to taste
1/8 cup of olive oil 1 pint of cherry tomatoes left whole 3 cloves of garlic, crushed
ricotta cheese, sliced and crumbled red pepper flakes
1. Cook pasta al dente, according to directions on the package. Drain when done and place in a large bowl. Add 3 tablespoons of olive oil, oregano, Parmesan cheese,and salt and pepper to taste. Be careful not to add too much salt as the cheese can be salty. Tip: Always use fresh parmesan, nothing in a can and not the kind that comes in a pint container grated. You want fresh.
2. Heat olive oil over medium-high heat in a large skillet making sure there is enough to cover the bottom. If your skillet is exceptionally large you may need a little more oil. When hot, add the cherry tomatoes and saute for a minute or two. Add the garlic over the tomatoes and cook for another minute. Carefully stir the tomatoes so garlic is mixed in to the oil. In another minute or two, when the tomato skin start to wrinkle, they are almost done--you want to keep them in long enough so the skin starts to slightly char. If you need to, add a bit more olive oil to the pan (you want about 1/8 cup of garlic infused oil to add to the pasta).
3. Remove the tomatoes from the heat. And pour tomatoes/olive oil over the pasta, gently tossing ingredients together.
4. Place the pasta on two plates. Top with the remaining chopped basil, a dash of red pepper flakes, and some fresh grated parmesan cheese.
5. Bring you plates to a table lit with candles. Pour two glasses of red wine. Toast to each other and enjoy!
Lobster has always been associated as a luxury food and with its charmed recognition as an aphrodisiac, its no wonder this succulent crustacean is a top choice for many a romantic meal for two. Lobster lovin' couples delight in the sensual affair of sharing lobster meat dipped in drawn butter. Eaten with a mini fork or one's fingers the experience can be very sexy.
The science behind this aphrodisiac lies in that fact that it is packed with nutrients such as B-12, sulphur, calcium, iron, and zinc, some of which is believed to enhance ones libido and sexual desire.
Here are a few recipes that were found on the web site of two New England expert chefs who started a company based on their passion of food, New England culture, and all things fresh. Their passion comes across in everything they do. You may know the name Stonewall Kitchens. Better yet, you may have tried their wonderfully cherished products all made to be feasts for the eyes and the palate. Visit their web site for more innovative and delicious recipes.
lobster, avocado and mango salad a salad that's appealing to the eye and sumptuous to taste recipe by Stonewall Kitchen / Serves 4
ingredients: 6 tablespoons Stonewall Kitchen Sun-dried Tomato Mustard (or your favorite mustard) 5 tablespoons mayonnaise 2 tablespoons bottled clam broth 2 tablespoons minced shallots 1 1/2 teaspoons minced tarragon leaves or 1/2 teaspoon dried tarragon 4 to 8 red leaf or bibb lettuce leaves, washed and blotted dry 1 pound lobster meat 1 large ripe avocado, peeled and sliced 1 ripe mango, peeled and sliced Freshly ground black pepper to taste
directions
1. Whisk Sun-dried Tomato Mustard, mayonnaise and clam broth together in a small bowl until smooth. Stir in shallots and tarragon. Cover and refrigerate while preparing salad. 2. Line 4 chilled plates with lettuce leaves. Divide lobster among plates, mounding meat in the center. Add avocado and mango slices in an attractive pattern surrounding the lobster. Grind black pepper over the salads; drizzle with dressing and serve
pan fried Maine lobster cakes with spicy corn relish recipe by Stonewall Kitchen
ingredients: 3 loaves Brioche Bread, remove crust and cut into medium dice 1 lb. red onion, small dice 2 red peppers, small dice 4 ribs celery, small dice 4 oz. butter, melted 2 cups ( +/-) mayonnaise 2 lbs. Maine lobster meat, cooked and roughly chopped Salt and pepper, to taste 2 jars Stonewall Kitchen Spicy Corn Relish
directions 1. Combine all ingredients, except Spicy Corn Relish, in non-reactive bowl until well mixed. 2. Portion into cakes, about 2 1/2 oz each. Heat 2 oz. olive oil in non-stick pan and sauté until golden brown and heated throughout. 3. Use Stonewall Kitchen Spicy Corn Relish for garnish.
recipe tip: This makes quite a few lobster cakes. It can be divided in half or even quartered for smaller amounts.
lobster, scallop and pear chowder recipe by Stonewall Kitchen / Serves 4 For an interesting twist on a New England favorite, we've added Lemon Pear Marmalade to our version of a classic chowder.
ingredients
1/4 pound bacon, cut into 1/4" pieces 1 pound scallops, cleaned and cut into 1/4" pieces, leave whole if bay scallops are used 1/2 pound lobster meat 4 pears, peeled, cored and diced into 1/4" cubes 2 pounds potatoes, peeled and diced into 1/4" cubes 1/2 cup Stonewall Kitchen Lemon Pear Marmalade 1 large onion, diced 1 bay leaf 2 cups half and half or whole milk 3/4 teaspoons black pepper 1 1/2 teaspoons salt 1 tablespoon Stonewall Kitchen Champagne Shallot Mustard
Directions
1. Saute bacon in soup kettle over medium heat until brown and crispy. 2. Drain off all but 1 tablespoon bacon fat. Add onions and cook until onion is translucent. 3. Add potatoes and bay leaf, barely cover with water and simmer for 10 minutes. 4. Add pears and continue to simmer until pears and potatoes are fork tender. 5. Lower heat and add Lemon Pear Marmalade. 6. Stir until melted: Season with salt, pepper and Champagne Shallot Mustard. Add in scallops, lobster and half and half, and simmer briefly until scallops are cooked. 7. Remove bay leaf and serve while warm.
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 withGinger 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!
A favorite of food lovers throughout the world, oysters carry a long standing reputation as the ultimate aphrodisiac-- said to increase one's libido when eaten raw. Many a romantic gourmand has thrived on eating raw oysters and sipping a glass of wine or champagne with lascivious visions of the glory to come. It's no wonder Casanova, one of the World's most notorious lovers, would start each meal with a dozen oysters to set the stage for his evening's conquest. And the mere notion of Aphrodite the Greek Goddess of Love, emerging from the sea on an oyster shell firmly plants the oyster as a bewitching charm to be reckoned with--a true elixir of love.
While the best oysters should be eaten raw, there are wonderful
oyster dishes that provide a completely different taste from raw oysters. I was recently given a great gift--86 New Orleans - a
recipe box filled with 86 recipes from some of the best restaurants in
New Orleans--one of my all time favorite cities. I love the people, the food and the myriad of restaurants in New Orleans. To celebrate this glorious city and one of the
most revered aphrodisiacs--the oyster, I have selected this recipe to
share as a tribute to both.
shucking an oyster
Before shucking, scrub the shell with a stiff brush and rinse under cold water to remove all sand and grit. You
will find a "hinge" at one end of an oyster. Take a good sharp knife,
preferably a sturdy oyster knife, and insert this into the hinge. Apply
pressure to pry the top and bottom shell apart until you hear the hinge pop.Take the knife and slide it pointing upwards being careful not to scrape the roof. Your goal is to cut the muscle that connects the two shells, slicing through this connective
muscle. You can now separate the top and bottom shells.
char-grilled oysters with roquefort cheese and red-wine vinaigrette Chef Scott Snodgrass / One Restaurant & Lounge in New Olreans
1 cup of crumbled Roquefort cheese 1 tablespoon chopped garlic 1 tablespoon of chopped shallots 1 green onion, sliced 1/8 cup of honey 1 cup of red wine vinegar 1/2 cup of pure olive oil (not extra virgin olive oil) Juice of 1 Lemon 1 tablespoon of kosher salt 1/2 tablespoon of ground black pepper 12 - 18 oysters on the half shell
Combine all ingredients, except oysters, in a mixing bowl. Put oysters on the half shell, over a hot charcoal fire. I placed the oysters on a fish/vegetable rack to keep them even on a tray. It is also easy to move them on and off the grill this way. Top each oyster with 2 tablespoons of the vinaigrette and cook until edges of the oysters start to curl, about 2 minutes.
plating the dish
Place a mound of rock salt (about 1 cup) on a salad plate and top with 3 - 6 oysters on the shell per person. Serve with your favorite white wine or a glass of champagne.
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.
Your New Years Eve Seduction Meal will truly sparkle with this grand encore Yuzu Panna Cotta and a sparkling glass of PAMA Champagne.
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, mixing until there are 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
3 oz. PAMA Pomegranate Liqueur 1 oz. Champagne (I prefer Veuve Clicquot) Pour PAMA and Champagne into shaker over ice. Strain into a Champagne flute.
Elixirs of Love--do you have a culinary seduction story to share? Please email it to me or post it in comments below.
Years ago I attended a party in Midtown Manhattan filled with glamorous people, wonderful food and free flowing champagne. The arresting, surreal part of this setting was the 50 foot wall lined with trophy heads of animals from around the world gazing over this NY scene. To top off the night an announcement was made. The host, a worldly hunter, just returned from a highly successful jaunt and invited everyone to join him for a celebratory cocktail mixed with Rhino Tusk. Everyone happily sauntered over to the bar and lustily imbibed. I was one of the few who curiously observed (today I would happily knock one back). But really...could a phallic shaped animal part really enhance your libido and turn you into a rock star lover? Do aphrodisiacs really work? Regardless, I had my eye on the door in case everyone suddenly turned into a "pack of dogs in heat". Luckily this never happened.
Myth of fact? Throughout the centuries aphrodisiacs--and there are many, have been attributed to increased sexual desire, fertility, and the ability to ignite wild lust and passion in us all. Who are we to argue? If you believe, anything is possible. As I've said before, a little culinary alchemy never hurt anyone (except that poor rhino!)
When serving Elixirs of Love to enhance your Seduction Meal--not necessarily rhino tusk but perhaps oysters, avocado, honey or chocolate, be creative with your music selection to get the mood going in the right direction. Have a little fun, maybe mix in a little voodoo magic with your romantic tunes:
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Poppy Seed and Almond Rolls
