Recipes for Love

Continued from our Retreat & Renew Daily Tip.

Secret love potions may be hiding in your kitchen

At one point or another, we’ve all secretly wished that we could reach into a cabinet and pull out a love potion, a seductive brew guaranteed to spark the flames of passion. Happily, we don’t have to search any further than the kitchen for a variety of foods long believed to be aphrodisiacs. Although scientists may scoff, who can deny that the sensuous textures, pleasing scents, and decadent flavors of certain foods can heighten one’s senses? “I like to think of aphrodisiacs as culinary vitamins”, says aphrodisiac advocate Amy Reiley, Master of Gastronomy from Le Cordon Bleu and the creator of Life of Reiley (Life of Reiley.com), a website dedicated to sensual foods and wines. “Although no food can replace the little blue pill, there are many foods denoted as aphrodisiacs whose nutritional properties help boost sexual drive and sexual energy.” Here are a handful of ingredients and great recipes to ignite your fire.

Ginseng

Specific plants have often been labeled as aphrodisiacs because of their physical resemblance to human genitalia. Ginseng, which literally translates to ‘man root’, is one popular example. Throughout Asia, ginseng has long been touted as a powerful aphrodisiac; perhaps because of ginseng’s mild, caffeine-like effect.

Pomegranates

Throughout history, the pomegranate has been a symbol of fertility and the focus of legends of love. It’s specifically mentioned in the Kama Sutra as a valuable aid in lovemaking. “The pomegranate is one of the sexiest foods on earth”, Reiley confirms. “Its crimson shade is the color of desire. They’re messy and sticky, and because there’s no other way to eat a pomegranate than with your fingers, the act of consuming the juicy little seeds becomes a sensuous act of play. In ancient Greece, the pomegranate was the symbol of Dionysian rites. Today, the fruit is touted for its high vitamin C content.”

Ginger

Ginger has warming, stimulating properties, whether used as an ingredient in teas, foods, soaps, or lotions. These stimulating powers may have contributed to the spice’s historic popularity as an aphrodisiac in both Asia and India. While scientific data has not confirmed the claims made in defense of ginger’s powers as a sexual stimulant, ginger consumption has been linked to such physiological effects as an elevated heart rate and increased perspiration.

Vanilla

The erotic scent of vanilla has a relaxing effect on the central nervous system, contributing to its reputation as a mood enhancer. Part of its reputation may historically have been due, at least in part, to its relative scarcity, making it a precious commodity. The vanilla plant is native to Central America, where it is believed to be pollinated exclusively by Melipone bees and hummingbirds.

Oysters

“In most cultures”, Reiley explains, “oysters are considered a super food. In addition to their high protein and low fat content, oysters are also loaded with zinc, a key mineral for increasing blood flow; a very necessary part of sexual arousal. Because of their suggestive shape and sensuously creamy texture when eaten, oysters have become one of the most popular aphrodisiac foods in the world.” In addition, oysters contain nutrients essential to boosting a sluggish thyroid, which can also positively effect one’s libido.

Chocolate

Finally, there’s a legitimate reason to indulge in those chocolate cravings. Reputed to be the aphrodisiac of choice for Aztec ruler Montezuma, who was said to drink up to 50 cups of cocoa before traipsing off to his harem, studies today have shown that consuming chocolate boosts levels of serotonin and endorphins, chemicals released by the brain that create a sense of well-being.

Cocoanuts

Cheryl Wakerhauser, Pix Patisserie

Ingredients

3 cups raw mixed nuts (cashews, pecans, hazelnuts, marcona almonds)

1/4 cup corn syrup

1 1/2 cups sugar

12 oz. dark chocolate

2 cups cocoa powder

Preparation

Toast nuts in a 325°F oven until fragrant and light brown. (Remove skins after toasting if nuts are not blanched.) Melt corn syrup over medium heat in medium-sized saucepan. Add sugar and cook over medium-high heat until amber in color. Stir frequently and break up any lumps with spoon. Add mixed nuts and stir to coat. (This works best if nuts are still warm.) Pour onto a Silpat or parchment paper covered in cooking spray. Space out as much as possible to avoid large chunks. When cool break or chop into clusters of 1 or 2 nuts.

Melt chocolate over low heat in small saucepan. Remove from heat. Toss the caramelized nuts with just enough chocolate to coat. Place chocolate nut clusters in bowl with cocoa powder and gently push the nuts around to coat. Gently lift out of cocoa and set on cookie sheet to cool. When completely cool, shake in a mesh strainer to remove extra cocoa. Store at room temperature or freeze in an airtight container.

Ginger Ice Cream

Serves 8

Chef and Owner Nora Pouillon, Restaurant Nora

Ingredients

1/2 cup sugar

1/2 cup water

3inch piece of ginger

3 egg yolks

3 cups heavy cream

mint or lemon balm, for garnish

Preparation

Pour the sugar into a small saucepan, add the water, and stir to dissolve. Boil the sugar and water for about 10 minutes or until it registers 220°F on a candy thermometer. Set aside. Do not touch or stir the sugar while it is boiling or sugar crystals may form and crystallize the syrup.

Grate or shred the ginger by hand or in a mini chopper. Put it in a double layer of cheesecloth and squeeze the ginger to make 1 tablespoon or more of juice.

Whip the egg yolks in an electric mixer or by hand with a balloon whip until lemon yellow and fluffy, about 5 minutes. While the mixer is running, carefully pour the hot sugar syrup along the side of the bowl, avoiding the beaters, which will splatter the syrup. Whip for about 1 minute. Reduce the mixer speed to slow and add the cream and the ginger juice and beat until combined. Refrigerate the ice cream base until cool.

Pour this ginger custard into an ice cream machine and follow manufacturers’ directions for freezing.

Oysters on the half shell with cucumber-radish relish

Chef Stu Stein, Peerless Restaurant

When serving oysters on the half shell as a first course, allow 6 to 12 oysters per person.

Ingredients

1 medium cucumber, peeled, seeded, and finely chopped

4 small radishes, finely chopped

1 small red onion, finely chopped

1 tbs. cilantro, finely chopped

2 tbs. fresh squeezed lime juice

2 tbs. sherry vinegar

Kosher salt, to taste

cayenne pepper, to taste

2 dozen Pacific oysters, in their shell

rock salt, for serving

cilantro sprigs for garnish

Preparation

In a medium bowl, combine cucumbers, radishes, onion, cilantro, lime juice, sherry vinegar, salt, and cayenne pepper. Chill until ready to serve.

Remove oysters from shell. Discard flat top shells and wash the deep bottom shells and reserve.

To serve: Place an oyster in each of the reserved shells. Set the shells on a bed of rock salt on a serving platter or tray. Top the oysters with some of the relish, garnish with cilantro sprigs, and serve immediately.

By Debra Bokur