My grandmother always advised me, the way to a man’s heart is through his stomach. I was probably a little too young for her to add that getting through to his libido wouldn’t hurt. Over the years, I’ve had fun (and success) preparing romantic meals, so this Valentine’s Day, I decided to revisit a few of my favorite aphrodisiac recipes in hopes of helping you (and me) catch Sir (or Ms.) Valentine’s attention.
I can’t locate my copy, but there is a fabulous book called Intercourses, which aside from having tastefully erotic photos, is full of interesting tidbits about foods classified as aphrodisiacs, and easy to prepare, delicious recipes. The recipes featured here are not in that book, but once you start to learn about the different aphrodisiac foods, you can play around and create your own tantalizing dishes. First, you have to lose the kids (or the roommate). And get to the market.
Note: The weekend during which I intended to prepare and photograph the complete menu shared here, Philadelphia was experiencing a power outage of historic proportions. All photos featured here were borrowed from the “free to share and use” Bing library.
Cocktail Hour… lemon-rosemary martini; figs with gorgonzola and pine nuts, warmed in the oven and drizzled with honey
For the martini:
- 2 oz. Lemon-Rosemary Simple Syrup (make ahead)
- 2 oz. Vodka or Gin
Combine simple syrup and in a shaker with vodka or gin (2 oz. simple syrup to spirits). Shake over ice and strain into a chilled cocktail glasses. Garnish with a sprig of rosemary and a lemon twist. Optional: coat rims with sugar.
For the figs:
- 2 whole, ripe figs, tops cut off to expose flesh & allow for cheese & pine nuts to be stuffed inside
- small wedge of sharp gorgonzola cheese, softened
- 1.5 tbsps. lightly toasted pine nuts
- plain, lavender or orange-scented honey, for drizzling
- Press cheese and pine nuts into the top of each fig. Place in preheated oven (350°) and cook for about 10 minutes. The goal is to soften and warm the fig, and for the gorgonzola to melt inside and over the fig
- Remove from oven and drizzle with honey. Serve immediately on a small plate with a tapas size fork. Or, get a little messy and devour with your hands (finger licking up to you). Continue reading