Saturday, February 20, 2010
Pomegranate Ginger Mojito
pomegranate: culinary symbol of Aphrodite
ginger: increased circulation & sensitivity to erogenous zones
mint: calm mind and body: fresh breath inspires kissing
rum: spicy pungent scent and alcohol increases desire
Make ginger mint simple syrup:
In a saucepan over medium heat, dissolve 1 cup water, 1/3 cup brown sugar and 2/3 cup white sugar. When sugar is dissolved, remove from heat and add a 1-inch piece of fresh peeled ginger and 1 cup fresh mint. Let steep for at least 30 min. Strain syrup and store in refrigerator.
To make an individual drink:
In a highball glass, pour:
2 oz gold rum
2 oz simple syrup
2 oz pomegranate juice
squeeze of lime
stir well and add crushed ice. top with ginger ale
Both of Sara’s dishes were decadent and a little naughty health wise. And both can be fed to other people, which is part of the sensual decadence!
Peach & Brie Bruschetta
Extra Virgin Olive Oil
⅓ c balsamic vinegar
⅓ c white wine
¼ c red onion, fine dice
2 bags frozen organic peaches, rough chopped
a hunk of triple cream brie
Slice the baguette into thin rounds. Brush with olive oil. Place on a cookie sheet and broil until toasted. Remove from heat and set aside. Heat the balsamic vinegar to a low simmer and reduce to a syrup consistency. Add the peach and red onion toss slightly.
To assemble the bruschetta: Smear about a tablespoon of brie cheese on a piece of toast. Broil to melt slightly. Top with a small scoop of peaches.
The bacon wrapped chestnuts are a taste explosion, and mingled with the huckleberries you get an appetizer that tantalizes multiple senses.
¾ c ketchup
2 T brown sugar
1 T Worcestershire sauce
4 T huckleberries, frozen or fresh (in season)
16 ounces sliced bacon
2 (8 ounce) cans water chestnuts, drained
Preheat oven to 375 degrees F (175 degrees C).
In a bowl, combine ketchup, brown sugar, Worcestershire sauce and huckleberries; combine with stick blender.
Cut bacon slices into half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.
Bake in preheated oven until bacon is completely cooked, about 40 minutes.
Serve with side of sauce for dipping.
Salad: Erin (absent)
Soup: Tiffany (sub for Colleen and our returning Dining Diva who is now a professional chef!!!)
Pine Nut Soup with Rouille
Pine nuts stimulate the libido and are rich in zinc, which is key for male potency
5 c pine nuts
5 c vegetable stock
3 ½ c half and half
5 cloves garlic, fine dice
4 pinches of cayenne
Pinch of saffron
Sea salt to taste
Crusty French bread sticks, cut 1” thick
2 red peppers, roasted and peeled
3 garlic cloves
1 tsp cayenne
4 saffron, bloomed in stock
½ c breadcrumbs, fresh
¼ c vegetable stock
½ c extra virgin olive oil
salt to taste
Puree red pepper, garlic and cayenne. In separate bowl, bloom saffron in stock. Add breadcrumbs; mix to a panad. Add to red pepper puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper.
At service: Add a tablespoon of rouille to the bottom of the bowl. Ladle warm soup. Top with toasted bread sticks garnished with rouille.
Side Dish: Tamara
Asparagus in Lemon Butter Sauce
Asparagus, nature’s viagara, is not only phallic in shape, but also contains folic acid, a necessary chemical for producing histamines, which enhance orgasms.
2 lb. asparagus
4 T butter
4 cloves garlic
juice and zest of 1 lemon
1-2 T honey
4 T sesame seeds, lightly toasted
Combine lemon juice, zest, garlic and salt. Let sit to infuse flavors. Steam asparagus till crisp tender. Melt butter and add to lemon juice mixture. Add honey to taste and whisk well. Pour sauce over steamed asparagus and sprinkle with toasted sesame seeds.
Beef Tenderloin with Mashed Potatoes and Buerre Blanc
An indulgent and sensual treat.
1 T minced shallots
2 T white wine vinegar
1 ½ T dry vermouth
1 ½ T fresh lemon juice
½ c heavy cream
1 c unsalted butter (can reduce to ½ c)
salt and pepper to taste
Combine the shallots, vinegar, vermouth, and lemon juice in a saucepan. Cook rapidly over high heat until the liquid has almost all evaporated 1-2 minutes. Add the cream and cook over medium heat until the mixture has reduced and thickened slightly, 1-2 minutes. Remove the pan from the heat and set it aside until you are ready to serve the sauce. Just before serving, place the sauce in the top of a double boiler over hot, not boiling water. Add the butter and salt and white pepper, whisk just until the butter has melted. Serve immediately.
(From The New Basics Cookbook by Julee Rosso and Sheila Lukins)
Cook tenderloin in olive oil and butter in cast iron skillets with herbs de Provence and kosher salt.
Serve tenderloin with mashed potatoes and beurre blanc sauce.
No-Bake Strawberry Pie with Chocolate Chunks
Chocolate stimulates the neurotransmitters that make you feel sensual and go perfectly with strawberries, or "fruit nipples".
1 No-Bake Pecan Crust
1 c ripe strawberries, whole
5 pitted dates, soaked 10 minutes in warm water and drained
2 tsp fresh lemon juice
nondairy dark chocolate chunks, preferably from a good, organic, fair-trade bar
Arrange the sliced strawberries on top of the prepared crust and set aside. In a food processor or blender, combine the whole strawberries with the 5 soaked dates and lemon juice. Puree until smooth. pour this mixture over the sliced strawberries. Arrange the chocolate chunks, on top of the sauce and refrigerate for 1 hour before serving. (This helps the pie set and make it perfect for slicing.
No-Bake Pecan Crust
2 c raw pecans or almonds
¾ to 1 c pitted dates, preferably Medjool
¼ tsp salt
Canola oil for greasing pan
Place the nuts in a food processor, and grind them until they are a coarse meal. Add the dates and salt and process until thoroughly combined. Press the mixture into a nonstick or very lightly oiled 8- or 9-ince tart pan or spring form pan.
(from The Joy of Vegan Baking by Colleen Patrick-Goudreau)
Wild Card: Aven
Sensual Oil Blends and Culinary Tattoos
Sweet: ginger, geranium, bergamot, lavender, ylang ylang, lemon
Spicy: ginger, eranium, bergamot, clove, chamomile, lime