Food of Love! - Page 2

Isa, The Body Shop has such a perfume, an eau de toilette . They call it "Golden Vanilla"

Super!

:)

Thank you Athenaeus I will go smell it just to see. Sadly I am allergic to parfume it is why I was thinking of wearing the extract as a parfume....

Hmmmm
Have you tried to put a drop or two of perfume to a tea spoon of olive oil and use it?

;)

Isa,
you could also put sa blend of esential oils into olive oil or sweet almond oil and use that. There are also an increasing number of companies using natural products to make perfume that don't give me an allergy - and believe me, I AM the Allergy Queen - the crown belongs to me!!. the one I use is Occitan from France, but there must be others

I don't know about it being an aphrodisiac, but what about cheesecake?

Creamy, New York style. Ohhhh, it gets me excited thinking about it!!:lips:

Another great book

Intercourses : An Aphrodisiac Cookbook

I have made a salmon recipe from it several times, and it's spicy and fiery and sweet, all at the same time. (And it's easy, giving you more time for... other things...)

Here is the recipe:

Honey-Peppered Salmon
1/4 cup olive oil
1 tbsp honey
2 tbsp Dijon mustard
3 cloves garlic, peeled and minced
2 tsp cayenne
1/2 tsp ground coriander
2 tbsp lemon juice
salt to taste
2 (6-oz) salmon steaks or fillets

Combine the olive oil, honey, mustard, garlic, cayenne, coriander, lemon juice, and salt in a shallow dish. Mix well. Add salmon steaks and let marinate for 30 minutes at room temperature. Place the salmon in a greased baking dish. Bake at 350 degrees for 6-7 minutes per side.

It's excellent, basically a marinade.

This book is divided into chapters by aphrodisiac- there are recipes for chocolate, asparagus, chiles, coffee, basil, grapes, strawberries, honey, artichokes, black beans, oysters, rosemary, pine nuts, avocados, and figs. There are also recipes for massage oils!!

I think the chocolate truffles I've made before, rolled in cinnamon and chili powder are also a powerful aphrodisiac. It's the combo of chocolate and chili.....

~~Shimmer~~

An alternative suggestion

Nancy, this is my suggestion for Valentine’s Day.

This is what I have made for this occasion some years ago.

However, to me, the recipe brought the "catastrophe".

The person I was having for dinner, took it very very wrong. He thought that I was mocking at him and he left after tossing over the table and breaking everything was on it...

I wonder if it is such a crime if someone is not the heart shaped chocolate cake person…decorated with beating red heart shaped flashes and kisses and pink butterflies and cutie tinie winnie@#$%^&&*.
At least I am not tht type and It was late to become one when I was 24.

I spent 3 hours in the kitchen to put together the recipe of this ice-cream and since I was working 12-14 hours a day that period, I thought that it would be appreciated…

I mean everyone in London would have heart shaped deserts that day, only HE would have something different.

Anyway at least I found out early that we were broadcasting in different frequencies…

Since then, I make this ice cream or at least I used to make it ,in order to check someone’s humour :)

It’s very tasteful BTW
I suggest you to try it once.

GARLIC ICE CREAM



Use more or less garlic, according to your tolerance.
If you like soft flavor, serve the ice cream soon after it has been
made.

Ingredients ( 8 oz cups)

1 1/2 - cups heavy cream
1/2 - milk -
1/3 - cup sugar -
1 clove (or more) - garlic, crushed - 1 clove (or more)
pinch - salt - pinch
2 - egg yolks -

1 tbl - honey -
1 tsp - lemon juice


In a heavy-bottomed saucepan, heat cream, milk, sugar, garlic and salt;
stirring occasionally, until sugar is melted and mixture is hot but not
boiling.

Whisk egg yolks together in a bowl.
Keep whisking and very slowly pour in 1 cup of cream mixture.
When smooth, pour into pan of hot liquid.
Cook, whisking constantly, until mixture thickens slightly and coats the
back of a spoon (about 5 minutes).
Be careful not to let mixture boil, or it will curdle.
Strain into a clean bowl.
Add honey and lemon juice, mixing well.
Cool thoroughly.

Transfer to an ice cream machine and freeze according to manufacturer's
instructions.

Enjoy

Love, Athenaeus :)

Athenaeus, Can you use a sugar substitue in this recipe?
Or would it go to solution?
cc

Well I guess yes because Mavrodafni itself is very sweet
But I showed this recipe to my diabetic friend and she told me that is diabetic friendly :)

Mavrodafni! The word instantly transported me to Delphi, 1980. Thanks for the memory!

Vivian, may I suggest somethig for your recipe?
Marshala wine can substitute Mavrodafni wine. But marinate first pomegranate seeds for a while with 2tbsp of fructose or another sugar subtitute and some drops of cherru liquer to stregthen the aromatic character of pomegranate.
Very nice recipe. Good work.

Re: Mmmmm

He did?????

Traitor!!!!!(:p )

BTW where is this recipe.

Nancy, I know that nothing can substitute a good chocolate desert :)

Italian contributes for a Sweet Valentine...

...BTW, Athenaeus, your garlic Icecream sounds wonderful, but honestly I don't know if I would be so brave to serve my partner (or a potential one) with it during a Valentine Dinner!:)
Maybe a TRUFFLE ICECREAM would be as much stimulating and less fierce...but, unfortunately, I couldn't find the recipe and the restaurant where I had it (the so-called "Truffle Mecca") keeps watchfully hidden the recipe.:(

So...my Valentine suggestion is an ordinary one, but, as we Italians say, the MOST EFFECTIVE!

Do you want to revitalize your love affair?

Do you want to instil a new energy in your partner?

Try the Famous Italian

TWELWE EGGS ZABAIONE:bounce:

Ingredients:
-12 egg yolks
-12 tbsp sugar
-12 egg half shells of Marsala wine

Hope you don't feel insulted if I also report the recipe (I'm sure you already know it very well!):

1)Heat the water into a double saucepan (bain-marie)

2)Beat the egg yolks and sugar until soft (I usually do this step directly in the double saucepan as the marsala blends better with the custard if it's partially cooked)

3)Gradually add the marsala, one half shell at a time. Don't add the next until the last is completely blended.

4)Whisk the zabaione until it "writes" on its surface (don't know if you use this term...but no doubt you've understood what I mean). It will take about 30 mins. Be patient!

5)Serve it warm or cold. If you've been married for 20 years and there is nothing to revitalize
:( , invite other 2 couples of friends and spare it with them!

Pongi

Hmm...maybe I had to say "half egg shells"! BTW, this may seem a vague definition, but it's the best since you're supposed to use just the shells of the eggs you've used for the custard (so, the amount of marsala will be proportioned to the size of the eggs).

Well...I can see you turning up your noses and saying "BANAL! FANCILESS!" So...here are some

VARIATIONS ON A ZABAIONE THEME

1)Traditional recipe: ZABAIONE WITH PEARS

Ingredients:
-6 small pears (a type suitable for cooking. We use the so-called "Pere Martine", don't know about you!)
-8 oz red wine
-8 oz water
-6 tbsp sugar
-lemon and orange peel, cut in pieces
-3-4 cloves (NOT garlic cloves!;) )
-1 cinnamon piece
-2 cardamome seeds (optional. This is not typically Italian, but I LOVE cardamome!)

Make a syrup with all the ingredients. Put it in a pan with the whole pears and cook covered on a low heat until the pears are soft (It will take about 30 mins). If the syrup is still watery, remove the pears and cook it more, then filter it. Cool down the syrup and the pears. Cut the pears in a fan shape. Make a layer of warm zabaione in individual dishes, arrange the pears decoratively and pour on some syrup.


2)Nouvelle Cuisine recipe: ZABAIONE BISCUIT WITH MARRONS GLACES CREAM
(recipe by the famous Italian cook Gianfranco Vissani)

1)Make a Zabaione with 3 egg yolks, 4 tbsp sugar, 4 oz Rum. Cool it down. Add 14 oz whipped sugared cream and mix well. Fill with this custard 6 small conical molds and freeze them for 4 hours or more to get a "Biscuit Glacè"

2)Make a Crème Anglaise with 3 egg yolks, 3 tbsp sugar, 8 oz wholemilk (beat the yolks with sugar, then add the milk and cook it without boiling, or it will curdle), then add 4 oz Marrons Glaces, pushed through a sieve (I use Chestnut Jam as I make it at home:cool: ). Cool it down.

3)Layer the Marrons Crème in individual dishes, then put out of shape the Biscuits heating the molds in hot water for few seconds. Put a biscuit in each dish and serve.


3)Pongi recipe: ZABAIONE MOUSSE WITH PANDORO HEARTS

1)Make a Zabaione with 4 egg yolks, 5 tbsp sugar, 4 Marsala half shells. Cool it down. Add 10 oz sugared whipped cream. Refrigerate for 2 hours.

2)Cut the Pandoro di Verona(Hope you know this typical Italian Christmas cake) in slices, about 1/2 inch thick. Cut out of them 6 small hearts;) each serving. Bake them at 350° for 5 mins or until golden and slightly crunchy. (Don't add any fat as Pandoro is FULL of butter!)

3)Arrange in individual dishes the Pandoro hearts, still hot, in a flower shape. Put a couple of tbsp of cold Zabaione mousse in the middle of the flower. Sprinkle with powdered bitter chocolate and serve.

All these recipes serve 6.

Happy Valentine Day!

Pongi

Listen to the doctor!!!!!

Pongi

Needless to say maybe that I looooove zabaione.
But the most encouranging part is to hear a doctor proposing you a desert with 12 eggs :) :bounce:

Oh forget about the garlic ice-cream
I don't know if I would prepare it again... ;)