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.

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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

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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!

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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.  

Some of my favorite lobster recipes you can find on Seduction Meals: Lobster in Chardonnay Sauce, Butter Poached Maine Lobster with Vanilla Crepes, Lobster and Corn Chowder, Crab Ravioli in Saffron Sauce topped with Lobster, and Corn and Chipotle Pancakes with Grilled Lobster.

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.

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