We know what you’re thinking. You’re thinking,
”
Valentine’s Day was last month, so why should I worry about
aphrodisiac foods this month?
”
We know what you’re thinking. You’re thinking, “Valentine’s Day was last month, so why should I worry about aphrodisiac foods this month?”
The answer is simple: because Valentine’s Day shouldn’t be the only time you put some effort into romance. Aphrodisiac foods are a perfect way to help keep the other 364 days of the year full of spice and amour.
OK, so the U.S. Food and Drug Administration claims there’s no such thing as a food or drink that can arouse or increase sexual desire. And though the organization says there’s no scientific proof that aphrodisiacs exist, it acknowledges that 5,000 years of cultural traditions say otherwise.
“There’s no doubt about it – our berry martini dessert is an aphrodisiac,” said Mike Howard, owner of the Inn at Tres Pinos restaurant. “We’ve got an assortment of berries marinated in Grand Marnier in a martini glass and finished off with a cherry brandy. It’s got the berries, it’s got the alcohol – it’s got all the ingredients for love.”
The restaurant’s heart-shaped vol-au-vent, a puff pastry, layered with Grand Marnier-marinated berries and chocolate mousse is another couples’ favorite, Howard said, because it’s a romantic dish.
The romance factor is something the FDA doesn’t deny. According to one of their reports, the power of suggestion – or, the romance aspect – is the only credence they will give to aphrodisiacs.
“I think the concept behind aphrodisiacs is partly the food, but a lot is how it’s served and the atmosphere you’re in,” said Wilson Miller, executive chef at West Side Grill in Gilroy. “I think finger foods are pretty romantic, and you can always feed each other. I also think if the food looks good and has a lot of nice color, it adds to the romance. And I think romantic foods are generally really light. Heavy dishes tend to make people feel full and sleepy.”
Miller said West Side Grill’s ahi tuna appetizer – a finger food dish – is a romantic menu item, as well as the seared scallops and rack of lamb.
Rosy Bergin, an owner of Rosy’s at the Beach in Morgan Hill, agreed that appetizers, finger foods and dishes that are big enough to share can all work romantic wonders. She recommends sharing a bottle of wine at dinner and trying the restaurant’s bread pudding dessert with whiskey sauce, which is big enough for two. Finish it off with a glass of port or espresso, and the mood is set.
If all else fails, of course, there’s the age-old favorite: oysters.
“We’ve got oysters on the half shell, which are always considered an aphrodisiac. We also have oyster shooters, but those aren’t romantic,” Bergin said, laughing. “That just goes to show that it’s not always about the food, it’s about how it’s served, too. An oyster shooter is not going to set the mood.”
Here are some aphrodisiac recipes to get you started.
Braised Black Figs with Arugula and Aged Parmesan
From www.sexandthekitchen.com
1 pint basket whole black figs, sliced in half lengthwise
1 bunch baby arugula, washed and stemmed
4 oz. aged Parmesan, roughly shaved
3 tablespoons aged balsamic vinegar
1 teaspoon sugar
1 tablespoon butter
Extra virgin olive oil
1/2 lemon
Fresh cracked black pepper
Salt
Step 1: In a seasoned cast iron skillet, melt the butter with the sugar. Braise the figs, face down in the pan, for 2-3 minutes. The face of the fig will become sticky and slightly golden around the edges. Remove from heat. Turn face side up to cool. In a skillet, heat up the balsamic vinegar until bubbly, then reduce heat and simmer for 4-5 minutes until the vinegar is reduced by half. Remove from heat.
Step 2: In a bowl, toss the arugula with 1 tablespoon olive oil to coat; squeeze the lemon over the top; toss again. Sprinkle with salt and pepper to taste. Heap the arugula on a plate and arrange the figs over the top. Sprinkle with the rough shavings of Parmesan.
Fresh Asparagus and Curry Dip
From www.foodnetwork.com
1 cup mayonnaise
1 teaspoon curry powder
1/2 tablespoon fresh lemon juice
1 tablespoon grated onion
1 red bell pepper
Steamed asparagus spears, for dipping
Step 1: Combine the mayonnaise, curry powder, lemon juice, and onion in a small bowl. Cover with plastic wrap and chill. Cut the bell pepper in half lengthwise, remove the core and seeds and serve the curry dip in pepper “bowls.” Serve with asparagus.
Creole Oyster Stew
From www.foodnetwork.com
6 ounces chopped bacon
1 stick unsalted butter
1 cup chopped yellow onions
1/2 cup finely chopped celery
1/2 cup chopped green onions
1 1/2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon ground white pepper
Pinch cayenne
1/2 teaspoon chopped fresh thyme leaves
1/2 cup all-purpose flour
1/4 cup dry white wine
1 quart oysters, picked over for shells, liquid drained and reserved
3 cups milk
1/2 cup chopped parsley leaves
1/2 cup heavy cream
Hot sliced French bread, accompaniment
Step 1: In a large pot, cook the bacon until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels and set aside. Discard all but 1 tablespoon of fat from the pan. Add the butter and melt over medium heat to the fat remaining in the pan. Add the onions and celery and cook gently, stirring, until soft, about 5 minutes. Add the green onions, garlic, salt, white pepper, cayenne, and thyme and cook, stirring, for 1 minute. Add the flour and cook, stirring, to make a light roux, about 3 minutes.
Step 2: Add the wine and cook for 1 minute. Add the reserved oyster liquor and milk and bring to a boil. Reduce the heat and simmer until the liquid thickens, about 4 minutes. Add the oysters and parsley and simmer until the oysters start to curl, about 3 minutes.
Step 3: Stir in the cream and reserved bacon and cook for 1 minute. Remove from the heat and adjust the seasoning, to taste. Serve hot with French bread.
Chocolate truffles and raspberries
From www.planetout.com
1 2/3 cups heavy whipping cream
7 tablespoon unsalted butter
1 lb good quality semisweet chocolate (like Valhrona or Callebaut), broken into 1-oz pieces
Unsweetened cocoa powder
Half a box of good raspberries
Step 1: In advance, melt butter and cream in a saucepan over medium heat, stirring continuously. When melted, raise heat until the cream comes to a boil. Remove from heat immediately and stir in the chocolate until completely melted. Continue stirring until the mixture thickens and begins to cool. Cover and place in the refrigerator for three hours, stirring a few times as it hardens.
Step 2: Also in advance, coat hands and a flat (preferably marble) surface with cocoa. With your hands, form chocolate into one-inch balls and roll in cocoa until they’re coated completely. Refrigerate 2-4 hours, until firm. Just before serving, wash raspberries and place on platter with truffles.
