From the Hearth

Foods for Love

The way to a man's heart is through his stomach, the old saying goes. Is that true? Food and sex have been entwined through many cultures, even crossing into the culture on Gor, where the act of offering a larma to a man is said to be a silent plea for sex from the slave girl.

For centuries, certain foods and herbs have been thought to enhance arousal and stimulate the senses. Some of these foods were selected for their stimulating appearance, in the belief that the shape would have an effect on sexual desire. Other aphrodisiacs were stimulants providing a surge of energy that was pleasantly burned off. The naturally occurring substances found in chocolate are thought to stimulate endorphins and mimic the same reaction as a person in love- which may explain why some women have refered to chocolate as being better than sex.

Whether or not these aphrodisiacs work, the careful presentation of a sumptous meal can be a wonderful way to show you care to someone in your life. Every sense can be triggered: from the music softly playing and aromas tantalizing from the kitchen, to the unique textures that might come into play with hand-feeding someone by candlelight.

A list of foods containing purported aphrodisiac qualities is offered at the end of the recipes. To create a romantic dinner, you might consider the following advice in your preparations:

- Make some of the food a few hours or a day in advance, if possible. You don't want to be too tired to enjoy the meal once it's served.

- Be sure the meal is not too heavy; you want the dinner to stimulate him, not put him to sleep.

- Presentation is everything. Seduce not only the taste buds, but the nose, eyes, and ears as well.

You may not need a love potion or powdered rhinoceros horn, but a romantic dinner with a few selected ingredients won't hurt. This menu was selected not only for it's aphrodisiac qualities, but for taste and ability to prepare in advance. As an added bonus, I've added a list of various foods reputed for their aphrodisiac qualities, after the recipes. Salut!

Tomato Salad with Feta and Basil

2 large ripe field tomatoes- thinly sliced
red onion- several thin slices, cut in half to make bite size
feta cheese- crumbled (plain or flavored)
1/2 Tablespoon fresh basil, chopped
kalamata olives- handful
balsamic vinaigrette
salt, pepper to taste.
Optional: capers

1. Arrange tomatoes on each salad plate. Top with onion slices. Drizzle with vinaigrette.

2. Salt, pepper to taste. Sprinkle feta, olives, basil and capers over the top of the salad and serve.

Cornish Hens with White Wine Sauce

A savory dish that is perfect for a special occasion. The simple herbs, lemon, garlic and wine all combine wonderfully. Rosemary and garlic are the aphrodisiac ingredients in this dish. This dish can be complemented nicely with warmed slices of French bread, and perhaps with a crisp white wine such as a Sauvignon Blanc or a Pinot Grigio.

2 1.5 pound Cornish game hens
1 lemon, cut into half
fresh rosemary sprigs
fresh thyme, chopped
3 tablespoons olive oil
12 garlic cloves, peeled
1/3 cup dry white wine
1/3 cup canned low-salt chicken broth

1. Remove neck and giblets from inside hen if needed. Rinse with cold water, pat dry and sprinkle inside and out with salt and pepper.

2. Place lemon wedges, chopped thyme and several rosemary sprigs in each cavity. Brush the hen with oil. Place breast side up in a roasting pan.

3. Roast hens 25 minutes. Reduce oven temperature to 350=B0F. Pour wine, broth and remaining 2 tablespoons oil over hens, and sprinkle garlic into pan. Baste every 15 minutes with pan juice. Continue roasting until juices run clear when thickest part of thigh is pierced, about 35 minutes longer.

4. Move hens to a platter; cover with foil to keep warm. Reduce pan drippings and garlic into a sauce by boiling for 8 minutes, until thickened into a good consistency. Cut hens in half lengthwise and arrange on plate, drizzle sauce over the hen and garnish with rosemary sprig.

Grilled Asparagus

This side dish takes only minutes to prepare, but complements the hens with a light delicate flavor and crisp texture. Asparagus and garlic are the aphrodisiac ingredients. This dish can be prepared while the hens are roasting, and broiled while the sauce is thickening.

1 tablespoon olive oil
1 garlic clove, minced
10 oz. asparagus, trimmed
salt
lemon juice
slivered almonds (optional)

1. Line baking pan with foil. Lay asparagus neatly on the tray, and brush with oil. Sprinkle on salt and minced garlic.

2. Place asparagus in oven at 425 F. (230 C). Cook for 6-7 minutes. Squeeze lemon juice over the asparagus, sprinkle with almonds if desired, and serve.

Wild Rice and Mushrooms

This dish is simple, accompanies the poultry well, and the rice portion can be prepared in advance, leaving only a quick assembly the night you serve it.

3 cups water
1 1/2 cups wild rice
3 1/4 cups chicken stock
3 tablespoons butter
3/4 cup finely chopped onion
1/2 cup finely chopped carrot
2 garlic cloves, minced
2 cups bite sized pieces of shiitake, crimini and porcinni mushrooms
1/4 teaspoon coarsely ground black pepper

Tiramisu served for two

The name translates to "pick me up" which may be referring to the combination of coffee and chocolate, laced throughout the creamy smoothness of this dessert. Rumoured to have been a favorite restorative treat of nineteenth-century Italian courtesans between engagements, this treat is light, rich, and extremely romantic when layered into a brandy snifter or crystal glass.

NOTE: This dessert is best made in advance. Since normally tiramisu is created from raw eggs, safety measures have been incorporated to reduce the risk of salmonella by heating the yolks enough to remove bacteria. This is an important step, and does not alter the taste.

4 eggs, separated
1/4 cup sugar
1 pound mascarpone cheese
1/3 cup expresso or strong coffee
1.5 tablespoons amaretto or brandy
Ladyfingers, 16 to 20
3 tablespoons cocoa powder

1. Brush ladyfingers with expresso or coffee. Do not overbrush- the ladyfingers should be solid enough to hold without dissolving.

2. In a small bowl, beat egg yolks and sugar until thick- about 1 minute. Place in top of double boiler over boiling water. Reduce heat to low and cook 8 minutes, stirring constantly.

3. Remove from heat and fold into a larger bowl. Add mascarpone cheese and amaretto, and mix thoroughly.

4. Whisk the egg whites until they form stiff peaks- to test, you should be able to turn the bowl upside down without the eggs slipping out.

5. Fold into the egg yolk mixture.

6. For romantic occasions, kaylee layers the dessert in brandy snifters or crystal glasses to be shared, but also a glass 8" x 8" dish can be used. Starting with cream mixture, layer alternatively between cream, a dusting of cocoa powder, and ladyfingers... ending with cream mixture.

7. Dust with cocoa powder and possibly some shaved chocolate. Refrigerate overnight.

8. This dessert can be frozen for up to two weeks, although allow ample defrosting time before eating once it's been frozen.

Chocolate Fondue

Molten chocolate, suitable for handfeeding and other creative ways of consumption. Fondue is meant to be made just before serving, so plan on making some coffee and letting your dinner companion relax for a few minutes while you prepare it.

12 oz. semi-sweet chocolate, chopped
8 fl oz / 1 cup double cream
2 tbsp brandy or rum

Dippers:
Fresh strawberries, thickly sliced bananas, pears, apples, orange sections, cherries, one inch sections of pound cake or angel food cake

1. Place the chocolate into a medium saucepan or fondue pot. Add the cream and heat gently, stirring constantly, until the chocolate melts. Stir in the brandy or rum.

2. Make sure the mixture is kept warm to keep it a smoothy, creamy dipping consistency. If a traditional fondue pot is not available, create in a medium saucepan and then transfer to a heatsafe bowl on an electric hot plate.

Commonly found Aphrodisiacs

These are some foods speculated to contain aphrodisiac qualities. No powdered rhinoceros' horn here, nor Spanish Fly, and certainly not a complete listing, whch varies from culture to culture. But these are commonly found delicacies that can be found locally.