King Cake
Also known as Twelfth Night Cake, the brioche-style King Cake is prepared in New Orleans bakeries for the period between the Twelfth Night (January 6) and Ash Wednesday.
The tradition is thought to have begun with French settlers, continuing a custom dating back to 12th century France, when a similar cake was used to celebrate the coming of the three wise men bearing gifts twelve days after Christmas, calling it the feast of Epiphany, Twelfth Night, or King's Day.
Though the cakes are baked in many shapes now, they were originally round in shape to portray the circular route taken by the Kings to confuse King Herod who was trying to follow the wise men so he could kill the Christ child.
The cakes usually contain a bean, pea, or a figurine symbolizing the baby Jesus. In 1871 the tradition of choosing the queen of the Mardi Gras was determined by who drew the prize in the cake. It is definitely considered good luck to the person who gets the figure, and that person usually holds the next King Cake party.
The Rex Krewe, a Mardi Gras parade organization, chose the festival's symbolic colors, and since 1872 the colors have been used to tint the cake's icing. The colors of the King Cake are purple for justice, green for faith, and gold for power.
Source: http://southernfood.about.com/cs/cajuncuisine/a/kingcake.htm
1/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup plus 1 teaspoon sugar
3 1/2 - 4 1/2 cups flour unsifted
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest, this is lemon rind, grated
1/2 cup warm milk
5 egg yolks
1 stick butter cut into slices and softened, plus 2 tablespoons more softened butter
1 egg slightly beaten with 1 tablespoon milk
1 teaspoon cinnamon
1 1" plastic baby doll
Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it. Allow the yeast and sugar to rest for three minutes then mix thoroughly. Set bowl in a warm place for ten minutes, or until yeast bubbles up and mixture almost doubles in volume. Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl. Stir in lemon zest. Separate center of mixture to form a hole and pour in yeast mixture and milk. Add egg yolks and, using a wooden spoon, slowly combine dry ingredients into the yeast/milk mixture. When mixture is smooth, beat in 8 tablespoons butter (1 tablespoon at a time) and continue to beat 2 minutes, or until dough can be formed into a medium-soft ball.
Place ball of dough on a lightly floured surface and knead like bread. While kneading, sprinkle up to 1 cup more of flour (1 tablespoon at a time) over the dough. When dough is no longer sticky, knead 10 minutes more until shiny and elastic.
Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter. Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a moderately thick kitchen towel and place in a draft-free spot for about 1 1/2 hours, or until the dough doubles in volume. Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.
Remove dough from bowl and place on lightly floured surface. Using your fist, punch dough down forcefully. Sprinkle cinnamon over the top, pat and shake dough into a cylinder. Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet. Pinch the ends together to complete the circle. Cover dough with towel and set it in draft-free spot for 45 minutes, or until the circle of dough doubles in volume. Pre-heat oven to 375 degrees.
Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown. Place cake on wire rack to cool. If desired, you can hide the plastic baby in the cake at this time.
Icing the cake.
3 cups confectioners sugar
1/4 cup lemon juice
3 - 6 tablespoons water
Yellow, Green and Purple colored sprinkled sugar
Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing is too stiff, add more water until spreadable. Spread icing over top of cake. Immediately sprinkle the colored sugars in individual rows consisting of about 2 rows of green, purple and yellow.
Source: http://www.mardigrasday.com/mardigras/kcrecip.php
Shrimp and Andouille Gumbo
½ cup vegetable oil
¾ cup flour
4 tbsp creole seasoning
1 cup onions, diced
½ cup green bell pepper, diced
½ cup celery, diced
1 pound Andouille, cubed
1 cup fresh okra, cut into ½ inch rounds
3 tbsp garlic, chopped
6 cups cold fish stock
3 fresh bay leaves
1 pound of raw shrimp, peeled, deveined and cooked
2 tbsp Worcestershire sauce
Hot Sauce to taste
Kosher Salt to taste, if necessary
2 Tablespoons Italian Parsley, finely Chopped
1/4 Cup Thinly Sliced Green Onions
Mix your onion, celery, and bell pepper together: The Holy Trinity
Heat the oil in a large pot or cast iron dutch oven over medium heat. Whisk in the flour to make a dark red brown colored Roux. The darker the roux, the more authentic the gumbo will taste. Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the Okra, cook for about 2 minutes. Add the cold stock, remaining seasoning, Trinity, and Garlic. Bring to a Boil. Bring this down to a simmer and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve, add the shrimp, Worcestershire, Hot Sauce, Parsley, and 1/2 of the Green Onions. Sprinkle remaining green onions onto gumbo just before serving.
Black Beans and Rice
1 lb dried kidney or pinto beans
½ lb country cured ham, cut in ½ in chunks
1 medium yellow onion, diced
½ cup celery, diced
½ cup bell pepper, diced
salt
black pepper
red pepper
2 cups white rice
Rinse the dried beans, removing any dirt or foreign objects. Soak the pound of beans in a 3 quart pot, covering the beans to a depth equal to at least twice the depth of the beans. Leave overnight. (To quick soak simply rinse, place in pot and cover well with water, bring to a rolling boil for five minutes. Turn off heat, cover the pot, let sit for an hour.)
Strain beans from the water, rinse with cold water and then recover with water at least twice the depth again. Place pot onto the stove and bring to a boil. Add the ham, onion, celery, and bell pepper. Bring heat down to a simmer, cover and let cook for at least two hours.
After about an hour, check on the pot, give it a nice stir, and get started on the rice. For two cups of rice you will need three cups of water. Combine in a two quart sauce pan, bring to a boil and then turn the heat down to low. Your rice is done when all of the water has been absorbed into the rice.
When the beans have finished cooking (you'll see them start to split when they're done) add the salt and peppers to taste. Be careful with the salt because more can always be added later but can never be removed.
Serve the beans over a bed of rice.
Check out this site for interesting information about the history of Mardi Gras: http://www.novareinna.com/festive/mardi.html
Tuesday, February 24, 2009
Thursday, February 19, 2009
GBD Shirts!
http://www.greenbeerday.com/idevaffiliate/idevaffiliate.php?id=70
Check out these cool Green Beer Day shirts! GBD is March 5, 2009 (the day before my birthday)!
Check out these cool Green Beer Day shirts! GBD is March 5, 2009 (the day before my birthday)!
Tuesday, February 17, 2009
Happy Birthday Miami U!
February 17, 2009: Happy Birthday Miami University!
Miami Culinary Traditions:
The following two items are available at Tuffy's Market in Shriver Center and are staples in Miami student life. You can ask any freshman and they will tell you about their late night love of the Toasted Roll and the Cheesy Clinton.
Tuffy's Toasted Roll
http://www.hdg.muohio.edu/shriver/?showme=tuffy.htm
Visitors to the campus quickly become aware that Miami is a University with many traditions. And one of those traditions is known as Tuffy's! Tuffy was the nickname of Myron Timothy Potter, who came to Miami in 1921 as a freshman and never left. Working his way as a soda jerk in a local drug store and as a sandwich peddler on the street, Tuffy also decided to open up his own business. Tuffy's Place opened in 1929 in a ground-floor nook of the nearby three-story Tallawanda Apartments, and Myron Timothy Potter soon became too busy to graduate. Despite the Great Depression and beyond, Tuffy's Place was a popular campus gathering spot where generations of Miami students met for refreshment and socializing. This habit turned into nostalgia as Tuffy's became a mecca for returning alumni until it closed in 1973. The standard fare included the usual Coke, coffee, hamburger and ice cream; but there was a mystique about Tuffy's specialty: Toasted Rolls. Thousands agreed that nobody else knew just how to make rolls so tasty. To old and proven friends, Tuffy might confide that it was a combination of sugared rolls from a secret source, flavored with a special spread and warmed on a unique grill. Yet everyone still suspected he kept some secret in reserve because no home-toasted roll was quite as good, and few restaurants even tried. The Tuffy's tradition is kept alive in Shriver Center's specialty shop of the same name where dozens of Tuffy's Toasted Rolls are still prepared and sold daily. The demand for Toasted Rolls during the annual Alumni Weekend keeps our in-house bakery busy around the clock!
Cheesy Clinton returns to Tuffy's as late-night snack
By Ben Garbarek
http://www.miamistudent.net/media/storage/paper776/news/2006/12/05/Campus/Cheesy.Clinton.Returns.To.Tuffys.As.LateNight.Snack-2521667.shtml?norewrite200612302102&sourcedomain=www.miamistudent.net
The rumors are true: the Cheesy Clinton is back at Tuffy's. After a brief hiatus, the renowned Cheesy Clinton is once again featured on the Tuffy's menu for those looking for a late-night snack. The Cheesy Clinton disappeared after Tuffy's closed as a late-night venue. According to Tina Rotundo, executive manager at Tuffy's and Haines Food Court, the Cheesy Clinton was only offered as a "third shift item" and was a victim of the earlier closing times. For those unfamiliar with this Miami culinary tradition, a Cheesy Clinton consists of a slice of pizza placed in the middle of a grilled cheese sandwich. The Cheesy Clinton was created by a late-night manager at Tuffy's in 2003. According to Ian Ballard and Dush Ratnayake, both student managers at Tuffy's, an extremely intoxicated student, named John Clinton, attempted to order "a slice of sausage pizza and a grilled cheese," however this student was slurring his words so badly that Vicky Curler, the manager that night, heard "a slice of sausage pizza in a grilled cheese." Puzzled by this request, the manager gave the student his order and placed the slice of sausage pizza in between a grilled cheese sandwich. The student enjoyed this new creation so much that he continued to come to Tuffy's and order this unique item. Gradually Clinton and his friends ordered this culinary masterpiece until it was dubbed the "Cheesy Clinton" and became a fixed item on the Tuffy's menu. According to Ballard, the return of the Cheesy Clinton was spurred by comments during the past year of its departure and the number of students purchasing pizza and grilled cheese sandwiches in order to make a Cheesy Clinton on their own. "I completely stopped going to Shriver after they stopped making them," said Pat Deignan, a Miami junior. "But now that it's back, I'll probably go back because it's a good alternative to Bell Tower." Other students shared the same sentiments. "I quit going to Tuffy's to protest their earlier closing times," said Josh Poling, a Miami junior, "but now that the Cheesy Clinton is back, there's a good chance I'll go more." However the Cheesy Clinton isn't the only new item at Tuffy's. New this year at Tuffy's are calzones, new cappuccino flavors and patty melts. The Cheesy Clinton is only served after 10:30 p.m. at Tuffy's and Haines Food Court in the Shriver Center. Tuffy's is now open from 7 a.m. until midnight daily and Haines Food Court is now open until 3 a.m. Wednesday through Sunday. Cheesy Clintons are priced starting at $3.16 for a slice of cheese pizza in a grilled cheese. For those seeking other pizza toppings, a Cheesy Clinton with these extra toppings will be priced at the cost that slice of pizza plus a grilled cheese sandwich.
Celebrating Miami University's Bicentennial
200th Birthday Cake: Red Velvet Cake with White Butter Icing
2 1/2 cups sifted cake flour
1/2 teaspoon salt
2 tablespoons cocoa powder
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
3 cups sifted confectioners sugar
1/3 cup soft shortening
3 tablespoons heavy cream
1 ½ teaspoon vanilla
Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
Source: http://www.joyofbaking.com/RedVelvetCake.html
To prepare the white butter icing simply blend together the confectioners sugar and shortening. Once fully blended, stir in cream and vanilla until smooth.
When cake layers have cooled, place them on a flat surface and using a serrated edge knife, cut the puffed up top off of each layer to flatten the top of the cake. To complete the cake, begin by placing one of the prepared cake layers on a serving platter cut side up. Spread about 1/3 of the icing onto the top of the layer and then top with the second layer of cake, cut side down. Be careful not to press the second layer of cake down, lay it gently onto the layer of icing. Top the cake with more icing, followed by the sides of the cake. Distribute evenly until fully covered. Decorate as you like.
Miami Culinary Traditions:
The following two items are available at Tuffy's Market in Shriver Center and are staples in Miami student life. You can ask any freshman and they will tell you about their late night love of the Toasted Roll and the Cheesy Clinton.
Tuffy's Toasted Roll
http://www.hdg.muohio.edu/shriver/?showme=tuffy.htm
Visitors to the campus quickly become aware that Miami is a University with many traditions. And one of those traditions is known as Tuffy's! Tuffy was the nickname of Myron Timothy Potter, who came to Miami in 1921 as a freshman and never left. Working his way as a soda jerk in a local drug store and as a sandwich peddler on the street, Tuffy also decided to open up his own business. Tuffy's Place opened in 1929 in a ground-floor nook of the nearby three-story Tallawanda Apartments, and Myron Timothy Potter soon became too busy to graduate. Despite the Great Depression and beyond, Tuffy's Place was a popular campus gathering spot where generations of Miami students met for refreshment and socializing. This habit turned into nostalgia as Tuffy's became a mecca for returning alumni until it closed in 1973. The standard fare included the usual Coke, coffee, hamburger and ice cream; but there was a mystique about Tuffy's specialty: Toasted Rolls. Thousands agreed that nobody else knew just how to make rolls so tasty. To old and proven friends, Tuffy might confide that it was a combination of sugared rolls from a secret source, flavored with a special spread and warmed on a unique grill. Yet everyone still suspected he kept some secret in reserve because no home-toasted roll was quite as good, and few restaurants even tried. The Tuffy's tradition is kept alive in Shriver Center's specialty shop of the same name where dozens of Tuffy's Toasted Rolls are still prepared and sold daily. The demand for Toasted Rolls during the annual Alumni Weekend keeps our in-house bakery busy around the clock!
Cheesy Clinton returns to Tuffy's as late-night snack
By Ben Garbarek
http://www.miamistudent.net/media/storage/paper776/news/2006/12/05/Campus/Cheesy.Clinton.Returns.To.Tuffys.As.LateNight.Snack-2521667.shtml?norewrite200612302102&sourcedomain=www.miamistudent.net
The rumors are true: the Cheesy Clinton is back at Tuffy's. After a brief hiatus, the renowned Cheesy Clinton is once again featured on the Tuffy's menu for those looking for a late-night snack. The Cheesy Clinton disappeared after Tuffy's closed as a late-night venue. According to Tina Rotundo, executive manager at Tuffy's and Haines Food Court, the Cheesy Clinton was only offered as a "third shift item" and was a victim of the earlier closing times. For those unfamiliar with this Miami culinary tradition, a Cheesy Clinton consists of a slice of pizza placed in the middle of a grilled cheese sandwich. The Cheesy Clinton was created by a late-night manager at Tuffy's in 2003. According to Ian Ballard and Dush Ratnayake, both student managers at Tuffy's, an extremely intoxicated student, named John Clinton, attempted to order "a slice of sausage pizza and a grilled cheese," however this student was slurring his words so badly that Vicky Curler, the manager that night, heard "a slice of sausage pizza in a grilled cheese." Puzzled by this request, the manager gave the student his order and placed the slice of sausage pizza in between a grilled cheese sandwich. The student enjoyed this new creation so much that he continued to come to Tuffy's and order this unique item. Gradually Clinton and his friends ordered this culinary masterpiece until it was dubbed the "Cheesy Clinton" and became a fixed item on the Tuffy's menu. According to Ballard, the return of the Cheesy Clinton was spurred by comments during the past year of its departure and the number of students purchasing pizza and grilled cheese sandwiches in order to make a Cheesy Clinton on their own. "I completely stopped going to Shriver after they stopped making them," said Pat Deignan, a Miami junior. "But now that it's back, I'll probably go back because it's a good alternative to Bell Tower." Other students shared the same sentiments. "I quit going to Tuffy's to protest their earlier closing times," said Josh Poling, a Miami junior, "but now that the Cheesy Clinton is back, there's a good chance I'll go more." However the Cheesy Clinton isn't the only new item at Tuffy's. New this year at Tuffy's are calzones, new cappuccino flavors and patty melts. The Cheesy Clinton is only served after 10:30 p.m. at Tuffy's and Haines Food Court in the Shriver Center. Tuffy's is now open from 7 a.m. until midnight daily and Haines Food Court is now open until 3 a.m. Wednesday through Sunday. Cheesy Clintons are priced starting at $3.16 for a slice of cheese pizza in a grilled cheese. For those seeking other pizza toppings, a Cheesy Clinton with these extra toppings will be priced at the cost that slice of pizza plus a grilled cheese sandwich.
Celebrating Miami University's Bicentennial
200th Birthday Cake: Red Velvet Cake with White Butter Icing
2 1/2 cups sifted cake flour
1/2 teaspoon salt
2 tablespoons cocoa powder
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
3 cups sifted confectioners sugar
1/3 cup soft shortening
3 tablespoons heavy cream
1 ½ teaspoon vanilla
Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
Source: http://www.joyofbaking.com/RedVelvetCake.html
To prepare the white butter icing simply blend together the confectioners sugar and shortening. Once fully blended, stir in cream and vanilla until smooth.
When cake layers have cooled, place them on a flat surface and using a serrated edge knife, cut the puffed up top off of each layer to flatten the top of the cake. To complete the cake, begin by placing one of the prepared cake layers on a serving platter cut side up. Spread about 1/3 of the icing onto the top of the layer and then top with the second layer of cake, cut side down. Be careful not to press the second layer of cake down, lay it gently onto the layer of icing. Top the cake with more icing, followed by the sides of the cake. Distribute evenly until fully covered. Decorate as you like.
Tuesday, February 10, 2009
Table for Two: Valentine's Day
The story of St Valentine:
Every February, across the country, candy, flowers, and gifts are exchanged between loved ones, all in the name of St. Valentine. But who is this mysterious saint and why do we celebrate this holiday? The history of Valentine's Day — and its patron saint — is shrouded in mystery. But we do know that February has long been a month of romance. St. Valentine's Day, as we know it today, contains vestiges of both Christian and ancient Roman tradition. So, who was Saint Valentine and how did he become associated with this ancient rite? Today, the Catholic Church recognizes at least three different saints named Valentine or Valentinus, all of whom were martyred.
One legend contends that Valentine was a priest who served during the third century in Rome. When Emperor Claudius II decided that single men made better soldiers than those with wives and families, he outlawed marriage for young men — his crop of potential soldiers. Valentine, realizing the injustice of the decree, defied Claudius and continued to perform marriages for young lovers in secret. When Valentine's actions were discovered, Claudius ordered that he be put to death.
Other stories suggest that Valentine may have been killed for attempting to help Christians escape harsh Roman prisons where they were often beaten and tortured.
According to one legend, Valentine actually sent the first 'valentine' greeting himself. While in prison, it is believed that Valentine fell in love with a young girl — who may have been his jailor's daughter — who visited him during his confinement. Before his death, it is alleged that he wrote her a letter, which he signed 'From your Valentine,' an expression that is still in use today. Although the truth behind the Valentine legends is murky, the stories certainly emphasize his appeal as a sympathetic, heroic, and, most importantly, romantic figure. It's no surprise that by the Middle Ages, Valentine was one of the most popular saints in England and France.
While some believe that Valentine's Day is celebrated in the middle of February to commemorate the anniversary of Valentine's death or burial — which probably occurred around 270 A.D — others claim that the Christian church may have decided to celebrate Valentine's feast day in the middle of February in an effort to 'christianize' celebrations of the pagan Lupercalia festival. In ancient Rome, February was the official beginning of spring and was considered a time for purification. Houses were ritually cleansed by sweeping them out and then sprinkling salt and a type of wheat called spelt throughout their interiors. Lupercalia, which began at the ides of February, February 15, was a fertility festival dedicated to Faunus, the Roman god of agriculture, as well as to the Roman founders Romulus and Remus.
To begin the festival, members of the Luperci, an order of Roman priests, would gather at the sacred cave where the infants Romulus and Remus, the founders of Rome, were believed to have been cared for by a she-wolf or lupa. The priests would then sacrifice a goat, for fertility, and a dog, for purification.
The boys then sliced the goat's hide into strips, dipped them in the sacrificial blood and took to the streets, gently slapping both women and fields of crops with the goathide strips. Far from being fearful, Roman women welcomed being touched with the hides because it was believed the strips would make them more fertile in the coming year. Later in the day, according to legend, all the young women in the city would place their names in a big urn. The city's bachelors would then each choose a name out of the urn and become paired for the year with his chosen woman. These matches often ended in marriage. Pope Gelasius declared February 14 St. Valentine's Day around 498 A.D. The Roman 'lottery' system for romantic pairing was deemed un-Christian and outlawed. Later, during the Middle Ages, it was commonly believed in France and England that February 14 was the beginning of birds' mating season, which added to the idea that the middle of February — Valentine's Day — should be a day for romance. The oldest known valentine still in existence today was a poem written by Charles, Duke of Orleans to his wife while he was imprisoned in the Tower of London following his capture at the Battle of Agincourt. The greeting, which was written in 1415, is part of the manuscript collection of the British Library in London, England. Several years later, it is believed that King Henry V hired a writer named John Lydgate to compose a valentine note to Catherine of Valois.
In Great Britain, Valentine's Day began to be popularly celebrated around the seventeenth century. By the middle of the eighteenth century, it was common for friends and lovers in all social classes to exchange small tokens of affection or handwritten notes. By the end of the century, printed cards began to replace written letters due to improvements in printing technology. Ready-made cards were an easy way for people to express their emotions in a time when direct expression of one's feelings was discouraged. Cheaper postage rates also contributed to an increase in the popularity of sending Valentine's Day greetings. Americans probably began exchanging hand-made valentines in the early 1700s. In the 1840s, Esther A. Howland began to sell the first mass-produced valentines in America.
According to the Greeting Card Association, an estimated one billion valentine cards are sent each year, making Valentine's Day the second largest card-sending holiday of the year. (An estimated 2.6 billion cards are sent for Christmas.)
Approximately 85 percent of all valentines are purchased by women. In addition to the United States, Valentine's Day is celebrated in Canada, Mexico, the United Kingdom, France, and Australia.
Valentine greetings were popular as far back as the Middle Ages (written Valentine's didn't begin to appear until after 1400), and the oldest known Valentine card is on display at the British Museum. The first commercial Valentine's Day greeting cards produced in the U.S. were created in the 1840s by Esther A. Howland. Howland, known as the Mother of the Valentine, made elaborate creations with real lace, ribbons and colorful pictures known as "scrap".
Source: http://www.history.com/content/valentine/history-of-valentine-s-day
Roasted Pancetta Wrapped Oysters
with balsamic vinegar sauce
1 dozen Oysters -very fresh and from a reliable fishmonger
12 slices, Pancetta-very thinly sliced about 1/8th pound
1 cups Balsamic vinegar
1 each Cinnamon sticks
4 each Juniper berries
1 each Bay leaves
8 each Whole peppercorns
1 stick-very cold unsalted butter, cut into 8 pieces
Carefully open the oysters, reserving the liquor. Wrap each oyster with pancetta and place in a cleaned oyster shell.
Place reserved oyster liquor, vinegar, cinnamon, juniper, bay leaves, peppercorns in a saucepan and simmer 15 minutes or until the vinegar has reduced by two thirds.
Using a whisk, add the butter one piece at a time and whisk until all the butter is incorporated before adding more butter. If the sauce seems about to boil remove it from the heat-if the sauce boils it will break.
Keep adding butter one piece at a time until the sauce is thick and tasty- you may not need one or two pieces.
Roast the oysters for 6-10 minutes in a preheated 450F oven-until the pancetta is almost crispy.
Remove the oysters from the oven, allow to cool for 2 minutes, arrange on a serving platter and drizzle the balsamic vinegar sauce over the oysters.
Joe Simone
Executive Chef
of Tosca Restaurant,
Hingham, Massachusetts
Source: http://starchefs.com/features/aphrodisiacs/volume_02/html/recipe_01.shtml
Scallops Caprese
This dish was inspired by Insalata Caprese, the famous Italian salad "in the style of Capri" made of tomatoes, basil and fresh cheese. Scallops are seared and placed atop slices of ripe tomato, with fresh pesto drizzled over the top.
1 cup fresh basil leaves
1/4 cup pine nuts
2 cloves minced garlic
3/4 cup extra virgin olive oil
1/4 cup finely grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper
6 large scallops
2 tablespoons olive oil
2 tablespoons non-pareil capers
1 large heirloom tomato, cut into 6 slices
2 tablespoons shaved Parmigiano-Reggiano cheese
Begin by making the pesto:
Place the basil, pine nuts and garlic into a blender or food processor; pulse slowly until a rough paste is formed. Add the olive oil in a steady drizzle, keeping the blender on low. Add the cheese. Pulse until blended. Season with salt and pepper.
To prepare the scallops:
Pour the oil into the bottom of a cast-iron skillet, tipping the pan to evenly coat the bottom. Place the skillet over high heat. When the skillet is hot, sear the scallops for 1-2 minutes on each side, until a golden crust is formed. Remove from heat. While the skillet is still hot, add the capers and fry quickly, about 2 minutes, until hot and crisp. Remove from heat.
To plate:
Divide the tomato slices between two serving plates, laying three slices on each plate in a single row. Drizzle 2 tablespoons of pesto over the tomatoes. Place one scallop on top of each tomato slice; drizzle with more pesto. Garnish with capers and shaved Parmigiano-Reggiano. Serve immediately.
Source: http://www.sexandthekitchen.com/love_notes/vday.htm
Chocolate Covered Strawberries
16 ounces milk chocolate chips
2 tablespoons shortening
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 pound fresh strawberries with leaves
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Stir in cinnamon.
Insert toothpick or skewer into the top of the strawberries, puncturing it through the center of its stem. Dip the strawberry half way into the melted chocolate and then place onto a wax paper lined baking sheet.
Place full sheet of dipped strawberries into the refrigerator for about one hour or until chocolate hardens.
Some Interesting History about Aphrodisiacs
Aphrodisiacs were first sought out as a remedy for various sexual anxieties including fears of inadequate performance as well as a need to increase fertility. Procreation was an important moral and religious issue and aphrodisiacs were sought to insure both male and female potency.
Why Certain Foods?
In ancient times a distinction was made between a substance that increased fertility versus one that simply increased sex drive. One of the key issues in early times was nutrition. Food was not so readily available as it is today. Undernourishment creates a loss of libido as well as reduces fertility rates. Substances that "by nature" represent "seed or semen" such as bulbs, eggs, snails" were considered inherently to have sexual powers. Other types of foods were considered stimulating by their "physical resemblance to genitalia" It's important to realize these food substances were identified (documented) by the likes of Pliny and Dioscordes (ancient Greeks) first century AD and later by Paul of Aegina from the seventh century. Later more credence was given to foods that "satisfied dietary gratification". Other foods deemed to have these aphrodisiac qualities were derived from mythology. Aphrodite, the love goddess was said to consider "sparrows" sacred because of their "amorous nature" and for that reason were included in various aphrodisiac brews. There was not always agreement upon what foods were actually aphrodisiacs or "anaphrodisiacs" (decrease potency). But the ancient list included Anise, basil, carrot, salvia, gladiolus root, orchid bulbs, pistachio nuts, rocket (arugula), sage, sea fennel, turnips, skink flesh (a type of lizard) and river snails.The ancients suggested you steer clear of dill, lentil, lettuce, watercress, rue, and water lily.
Food List
Aniseed - A very popular aphrodisiac with many culinary uses. It has been used as an aphrodisiac since the Greeks and the Romans, who believed aniseed had special powers. Sucking on the seeds is said to increases your desire.
Asparagus - Given it's phallic shape, asparagus is frequently enjoyed as an aphrodisiac food. Feed your lover boiled or steamed spears for a sensuous experience. The Vegetarian Society suggests "eating asparagus for three days for the most powerful affect".
Almond - A symbol of fertility throughout the ages. The aroma is thought to induce passion in a female. Try serving Marzipan (almond paste) in the shapes of fruits for a special after-dinner treat.
Arugula - Arugula or "rocket" seed has been documented as an aphrodisiac since the first century A.D. This ingredient was added to grated orchid bulbs and parsnips and also combined with pine nuts and pistachios. Arugula greens are frequently used in salads and pasta.Asafetida - Any Indian dried, powedere herb used as a sexual stimulant in Ayurvedic medicine. The herb has a very strong, garlicy flavor.
Avocado - The Aztecs called the avocado tree "Ahuacuatl which translated means "testicle tree". The ancients thought the fruit hanging in pairs on the tree resembled the male's testicles. This is a delicious fruit with a sensuous texture. Serve in slices with a small amount of Balsamic vinegar and freshly ground pepper.
Bananas - The banana flower has a marvelous phallic shape and is partially responsible for popularity of the banana as an aphrodisiac food. An Islamic myth tells the tale that after Adam and Eve succumbed to the "Apple" they started covering their "nudity" with banana leaves rather than fig. From a more practical standpoint bananas are rich in potassium and B vitamins, necessities for sex hormone production.
Basil (sweet basil) - Is said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well being for body and mind.Broccoli Rabe (And Other Mustard Greens) - The ground seeds of various plants in the brassica family were believed to increase virility. In the case of broccoli rabe its more likely a myth created to get people to eat this bitter vegetable.
Chocolate - The Aztecs referred to chocolate "nourishment of the Gods". Chocolate contains chemicals thought to effect neurotransmitters in the brain and a related substance to caffeine called theobromine. Chocolate contains more antioxidant (cancer preventing enzymes) than does red wine. The secret for passion is to combine the two. Try a glass of Cabernet with a bit of dark chocolate for a sensuous treat or let us temp you with our recipe for Chocolate Espresso Pots de creme.
Carrots - Another good reason to eat carrots--believed to be a stimulant to the male. The phallus shaped carrot has been associated with stimulation since ancient times and was used by early Middle Eastern royalty to aid seduction. High vitamins and beta-carotene. Perhaps a justification for a piece of carrot cake?
Coffee - Caffeine is a well-know stimulant but remember, too much and it becomes a depressant. Serve small amounts of rich dark coffee in special little demitasse cups. Coffee stimulates both the body and the mind so partake of a little in preparation for an "all-nighter". Coriander
(Cilantro seed) - The book of The Arabian nights tells a tale of a merchant who had been childless for 40 years and but was cured by a concoction that included coriander. That book is over 1000 years old so the history of coriander as an aphrodisiac dates back far into history.
Cilantro was also know to be used as an "appetite" stimulant.Fennel - In the 1930's fennel was found to be a source of natural plant estrogens. Use of fennel as an aphrodisiac dates back to the Egyptian times where it was used as "libido enhancement".Figs - An open fig is thought to emulate the female sex organs and traditionally thought of as sexual stimulant. A man breaking open a fig and eating it in front of his lover is a powerful erotic act. Serve fresh Black Mission figs in a cool bowl of water as it is done in Italy and be sure to eat with your fingers!
Garlic - The 'heat' in garlic is said to stir sexual desires. Make sure you and your partner share it together. Garlic has been used for centuries to cure everything from the common cold to heart ailments. This is a good time for moderation. Enjoy a pasta with a lightly garlicky sauce and it and lead up to something spicy in the bedroom later.
Ginger - Ginger root raw, cooked or crystallized is a stimulant to the circulatory system. Perhaps a stir-fry with freshly grated ginger can stir something spicy up in the bedroom later.
Honey - Many medicines in Egyptian times were based on honey including cures for sterility and impotence. Medieval seducers plied their partners with Mead, a fermented drink made from honey. Lovers on their "Honeymoon" drank mead and it was thought to s "sweeten" the marriage.
Liquorice (licorice) - The Chinese have used licorice for medicinal purposes since ancient times. The essence of the Glycyrrhiza glabra (licorice) plan, glycrrhizin, is 50 time sweeter than sugar. Chewing on bits of licorice root is said to enhance love and lust. It is particularly stimulating to woman.
Mustard - Believed to stimulate the sexual glands and increase desire. Prepare a tenderloin roast (filet mignon) for two with a mustard and peppercorn sauce.
Nutmeg - Nutmeg was highly prized by Chinese women as an aphrodisiac. In quantity nutmeg can produce a hallucinogenic effect. A light sprinkling of the spice in a warm pumpkin soup can help spice up your evening.
Oysters - Oysters were documented as a aphrodisiac food by the Romans in the second century A.D as mentioned in a satire by Juvenal. He described the wanton ways of women after ingesting wine and eating "giant oysters". An additional hypotheses is that the oyster resembles the "female" genitals. In reality oysters are a very nutritious and high in protein.
Pine Nuts - Zinc is a key mineral necessary to maintain male potency and pine nuts are rich in zinc. Pine nuts have been used to stimulate the libido as far back as Medieval times. Serve pine nut cookies with a dark espresso for a stimulating dessert.
Pineapple - Rich in vitamin C and and is used in the homeopathic treatment for impotence. Add a spear to a sweet Rum drink for a tasty prelude to an evening of passion.
Raspberries and Strawberries - Perfect foods for hand feeding your lover. "Both invite love and are described in erotic literature as fruit nipples" Both are high in vitamin C and make a sweet light dessert.
Truffles - The Greeks and the Romans considered the rare Truffle to be an aphrodisiac. The musky scent is said to stimulate and sensitize the skin to touch.
Vanilla - The scent and flavor of vanilla is believed to increase lust. According to the Australian Orchid Society, "Old Totonac lore has it that Xanat, the young daughter of the Mexican fertility goddess, loved a Totonac youth. Unable to marry him due to her divine nature, she transformed herself into a plant that would provide pleasure and happiness." Fill tall Champagne glasses to the rim and add a vanilla bean for a heady, bubbly treat.
Wine - A glass or two of wine can greatly enhance a romantic interlude. Wine relaxes and helps to stimulate our senses. Drinking wine can be an erotic experience. Let your eyes feast on the color of the liquid. Caress the glass, savor the taste on your lips. Do remember that excessive alcohol will make you too drowsy for the after-dinner romance. A moderate amount of wine has been said to "arouse" but much more than that amount with have the reverse affect.
Source: Cambridge World History of Food
Every February, across the country, candy, flowers, and gifts are exchanged between loved ones, all in the name of St. Valentine. But who is this mysterious saint and why do we celebrate this holiday? The history of Valentine's Day — and its patron saint — is shrouded in mystery. But we do know that February has long been a month of romance. St. Valentine's Day, as we know it today, contains vestiges of both Christian and ancient Roman tradition. So, who was Saint Valentine and how did he become associated with this ancient rite? Today, the Catholic Church recognizes at least three different saints named Valentine or Valentinus, all of whom were martyred.
One legend contends that Valentine was a priest who served during the third century in Rome. When Emperor Claudius II decided that single men made better soldiers than those with wives and families, he outlawed marriage for young men — his crop of potential soldiers. Valentine, realizing the injustice of the decree, defied Claudius and continued to perform marriages for young lovers in secret. When Valentine's actions were discovered, Claudius ordered that he be put to death.
Other stories suggest that Valentine may have been killed for attempting to help Christians escape harsh Roman prisons where they were often beaten and tortured.
According to one legend, Valentine actually sent the first 'valentine' greeting himself. While in prison, it is believed that Valentine fell in love with a young girl — who may have been his jailor's daughter — who visited him during his confinement. Before his death, it is alleged that he wrote her a letter, which he signed 'From your Valentine,' an expression that is still in use today. Although the truth behind the Valentine legends is murky, the stories certainly emphasize his appeal as a sympathetic, heroic, and, most importantly, romantic figure. It's no surprise that by the Middle Ages, Valentine was one of the most popular saints in England and France.
While some believe that Valentine's Day is celebrated in the middle of February to commemorate the anniversary of Valentine's death or burial — which probably occurred around 270 A.D — others claim that the Christian church may have decided to celebrate Valentine's feast day in the middle of February in an effort to 'christianize' celebrations of the pagan Lupercalia festival. In ancient Rome, February was the official beginning of spring and was considered a time for purification. Houses were ritually cleansed by sweeping them out and then sprinkling salt and a type of wheat called spelt throughout their interiors. Lupercalia, which began at the ides of February, February 15, was a fertility festival dedicated to Faunus, the Roman god of agriculture, as well as to the Roman founders Romulus and Remus.
To begin the festival, members of the Luperci, an order of Roman priests, would gather at the sacred cave where the infants Romulus and Remus, the founders of Rome, were believed to have been cared for by a she-wolf or lupa. The priests would then sacrifice a goat, for fertility, and a dog, for purification.
The boys then sliced the goat's hide into strips, dipped them in the sacrificial blood and took to the streets, gently slapping both women and fields of crops with the goathide strips. Far from being fearful, Roman women welcomed being touched with the hides because it was believed the strips would make them more fertile in the coming year. Later in the day, according to legend, all the young women in the city would place their names in a big urn. The city's bachelors would then each choose a name out of the urn and become paired for the year with his chosen woman. These matches often ended in marriage. Pope Gelasius declared February 14 St. Valentine's Day around 498 A.D. The Roman 'lottery' system for romantic pairing was deemed un-Christian and outlawed. Later, during the Middle Ages, it was commonly believed in France and England that February 14 was the beginning of birds' mating season, which added to the idea that the middle of February — Valentine's Day — should be a day for romance. The oldest known valentine still in existence today was a poem written by Charles, Duke of Orleans to his wife while he was imprisoned in the Tower of London following his capture at the Battle of Agincourt. The greeting, which was written in 1415, is part of the manuscript collection of the British Library in London, England. Several years later, it is believed that King Henry V hired a writer named John Lydgate to compose a valentine note to Catherine of Valois.
In Great Britain, Valentine's Day began to be popularly celebrated around the seventeenth century. By the middle of the eighteenth century, it was common for friends and lovers in all social classes to exchange small tokens of affection or handwritten notes. By the end of the century, printed cards began to replace written letters due to improvements in printing technology. Ready-made cards were an easy way for people to express their emotions in a time when direct expression of one's feelings was discouraged. Cheaper postage rates also contributed to an increase in the popularity of sending Valentine's Day greetings. Americans probably began exchanging hand-made valentines in the early 1700s. In the 1840s, Esther A. Howland began to sell the first mass-produced valentines in America.
According to the Greeting Card Association, an estimated one billion valentine cards are sent each year, making Valentine's Day the second largest card-sending holiday of the year. (An estimated 2.6 billion cards are sent for Christmas.)
Approximately 85 percent of all valentines are purchased by women. In addition to the United States, Valentine's Day is celebrated in Canada, Mexico, the United Kingdom, France, and Australia.
Valentine greetings were popular as far back as the Middle Ages (written Valentine's didn't begin to appear until after 1400), and the oldest known Valentine card is on display at the British Museum. The first commercial Valentine's Day greeting cards produced in the U.S. were created in the 1840s by Esther A. Howland. Howland, known as the Mother of the Valentine, made elaborate creations with real lace, ribbons and colorful pictures known as "scrap".
Source: http://www.history.com/content/valentine/history-of-valentine-s-day
Roasted Pancetta Wrapped Oysters
with balsamic vinegar sauce
1 dozen Oysters -very fresh and from a reliable fishmonger
12 slices, Pancetta-very thinly sliced about 1/8th pound
1 cups Balsamic vinegar
1 each Cinnamon sticks
4 each Juniper berries
1 each Bay leaves
8 each Whole peppercorns
1 stick-very cold unsalted butter, cut into 8 pieces
Carefully open the oysters, reserving the liquor. Wrap each oyster with pancetta and place in a cleaned oyster shell.
Place reserved oyster liquor, vinegar, cinnamon, juniper, bay leaves, peppercorns in a saucepan and simmer 15 minutes or until the vinegar has reduced by two thirds.
Using a whisk, add the butter one piece at a time and whisk until all the butter is incorporated before adding more butter. If the sauce seems about to boil remove it from the heat-if the sauce boils it will break.
Keep adding butter one piece at a time until the sauce is thick and tasty- you may not need one or two pieces.
Roast the oysters for 6-10 minutes in a preheated 450F oven-until the pancetta is almost crispy.
Remove the oysters from the oven, allow to cool for 2 minutes, arrange on a serving platter and drizzle the balsamic vinegar sauce over the oysters.
Joe Simone
Executive Chef
of Tosca Restaurant,
Hingham, Massachusetts
Source: http://starchefs.com/features/aphrodisiacs/volume_02/html/recipe_01.shtml
Scallops Caprese
This dish was inspired by Insalata Caprese, the famous Italian salad "in the style of Capri" made of tomatoes, basil and fresh cheese. Scallops are seared and placed atop slices of ripe tomato, with fresh pesto drizzled over the top.
1 cup fresh basil leaves
1/4 cup pine nuts
2 cloves minced garlic
3/4 cup extra virgin olive oil
1/4 cup finely grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper
6 large scallops
2 tablespoons olive oil
2 tablespoons non-pareil capers
1 large heirloom tomato, cut into 6 slices
2 tablespoons shaved Parmigiano-Reggiano cheese
Begin by making the pesto:
Place the basil, pine nuts and garlic into a blender or food processor; pulse slowly until a rough paste is formed. Add the olive oil in a steady drizzle, keeping the blender on low. Add the cheese. Pulse until blended. Season with salt and pepper.
To prepare the scallops:
Pour the oil into the bottom of a cast-iron skillet, tipping the pan to evenly coat the bottom. Place the skillet over high heat. When the skillet is hot, sear the scallops for 1-2 minutes on each side, until a golden crust is formed. Remove from heat. While the skillet is still hot, add the capers and fry quickly, about 2 minutes, until hot and crisp. Remove from heat.
To plate:
Divide the tomato slices between two serving plates, laying three slices on each plate in a single row. Drizzle 2 tablespoons of pesto over the tomatoes. Place one scallop on top of each tomato slice; drizzle with more pesto. Garnish with capers and shaved Parmigiano-Reggiano. Serve immediately.
Source: http://www.sexandthekitchen.com/love_notes/vday.htm
Chocolate Covered Strawberries
16 ounces milk chocolate chips
2 tablespoons shortening
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 pound fresh strawberries with leaves
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Stir in cinnamon.
Insert toothpick or skewer into the top of the strawberries, puncturing it through the center of its stem. Dip the strawberry half way into the melted chocolate and then place onto a wax paper lined baking sheet.
Place full sheet of dipped strawberries into the refrigerator for about one hour or until chocolate hardens.
Some Interesting History about Aphrodisiacs
Aphrodisiacs were first sought out as a remedy for various sexual anxieties including fears of inadequate performance as well as a need to increase fertility. Procreation was an important moral and religious issue and aphrodisiacs were sought to insure both male and female potency.
Why Certain Foods?
In ancient times a distinction was made between a substance that increased fertility versus one that simply increased sex drive. One of the key issues in early times was nutrition. Food was not so readily available as it is today. Undernourishment creates a loss of libido as well as reduces fertility rates. Substances that "by nature" represent "seed or semen" such as bulbs, eggs, snails" were considered inherently to have sexual powers. Other types of foods were considered stimulating by their "physical resemblance to genitalia" It's important to realize these food substances were identified (documented) by the likes of Pliny and Dioscordes (ancient Greeks) first century AD and later by Paul of Aegina from the seventh century. Later more credence was given to foods that "satisfied dietary gratification". Other foods deemed to have these aphrodisiac qualities were derived from mythology. Aphrodite, the love goddess was said to consider "sparrows" sacred because of their "amorous nature" and for that reason were included in various aphrodisiac brews. There was not always agreement upon what foods were actually aphrodisiacs or "anaphrodisiacs" (decrease potency). But the ancient list included Anise, basil, carrot, salvia, gladiolus root, orchid bulbs, pistachio nuts, rocket (arugula), sage, sea fennel, turnips, skink flesh (a type of lizard) and river snails.The ancients suggested you steer clear of dill, lentil, lettuce, watercress, rue, and water lily.
Food List
Aniseed - A very popular aphrodisiac with many culinary uses. It has been used as an aphrodisiac since the Greeks and the Romans, who believed aniseed had special powers. Sucking on the seeds is said to increases your desire.
Asparagus - Given it's phallic shape, asparagus is frequently enjoyed as an aphrodisiac food. Feed your lover boiled or steamed spears for a sensuous experience. The Vegetarian Society suggests "eating asparagus for three days for the most powerful affect".
Almond - A symbol of fertility throughout the ages. The aroma is thought to induce passion in a female. Try serving Marzipan (almond paste) in the shapes of fruits for a special after-dinner treat.
Arugula - Arugula or "rocket" seed has been documented as an aphrodisiac since the first century A.D. This ingredient was added to grated orchid bulbs and parsnips and also combined with pine nuts and pistachios. Arugula greens are frequently used in salads and pasta.Asafetida - Any Indian dried, powedere herb used as a sexual stimulant in Ayurvedic medicine. The herb has a very strong, garlicy flavor.
Avocado - The Aztecs called the avocado tree "Ahuacuatl which translated means "testicle tree". The ancients thought the fruit hanging in pairs on the tree resembled the male's testicles. This is a delicious fruit with a sensuous texture. Serve in slices with a small amount of Balsamic vinegar and freshly ground pepper.
Bananas - The banana flower has a marvelous phallic shape and is partially responsible for popularity of the banana as an aphrodisiac food. An Islamic myth tells the tale that after Adam and Eve succumbed to the "Apple" they started covering their "nudity" with banana leaves rather than fig. From a more practical standpoint bananas are rich in potassium and B vitamins, necessities for sex hormone production.
Basil (sweet basil) - Is said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well being for body and mind.Broccoli Rabe (And Other Mustard Greens) - The ground seeds of various plants in the brassica family were believed to increase virility. In the case of broccoli rabe its more likely a myth created to get people to eat this bitter vegetable.
Chocolate - The Aztecs referred to chocolate "nourishment of the Gods". Chocolate contains chemicals thought to effect neurotransmitters in the brain and a related substance to caffeine called theobromine. Chocolate contains more antioxidant (cancer preventing enzymes) than does red wine. The secret for passion is to combine the two. Try a glass of Cabernet with a bit of dark chocolate for a sensuous treat or let us temp you with our recipe for Chocolate Espresso Pots de creme.
Carrots - Another good reason to eat carrots--believed to be a stimulant to the male. The phallus shaped carrot has been associated with stimulation since ancient times and was used by early Middle Eastern royalty to aid seduction. High vitamins and beta-carotene. Perhaps a justification for a piece of carrot cake?
Coffee - Caffeine is a well-know stimulant but remember, too much and it becomes a depressant. Serve small amounts of rich dark coffee in special little demitasse cups. Coffee stimulates both the body and the mind so partake of a little in preparation for an "all-nighter". Coriander
(Cilantro seed) - The book of The Arabian nights tells a tale of a merchant who had been childless for 40 years and but was cured by a concoction that included coriander. That book is over 1000 years old so the history of coriander as an aphrodisiac dates back far into history.
Cilantro was also know to be used as an "appetite" stimulant.Fennel - In the 1930's fennel was found to be a source of natural plant estrogens. Use of fennel as an aphrodisiac dates back to the Egyptian times where it was used as "libido enhancement".Figs - An open fig is thought to emulate the female sex organs and traditionally thought of as sexual stimulant. A man breaking open a fig and eating it in front of his lover is a powerful erotic act. Serve fresh Black Mission figs in a cool bowl of water as it is done in Italy and be sure to eat with your fingers!
Garlic - The 'heat' in garlic is said to stir sexual desires. Make sure you and your partner share it together. Garlic has been used for centuries to cure everything from the common cold to heart ailments. This is a good time for moderation. Enjoy a pasta with a lightly garlicky sauce and it and lead up to something spicy in the bedroom later.
Ginger - Ginger root raw, cooked or crystallized is a stimulant to the circulatory system. Perhaps a stir-fry with freshly grated ginger can stir something spicy up in the bedroom later.
Honey - Many medicines in Egyptian times were based on honey including cures for sterility and impotence. Medieval seducers plied their partners with Mead, a fermented drink made from honey. Lovers on their "Honeymoon" drank mead and it was thought to s "sweeten" the marriage.
Liquorice (licorice) - The Chinese have used licorice for medicinal purposes since ancient times. The essence of the Glycyrrhiza glabra (licorice) plan, glycrrhizin, is 50 time sweeter than sugar. Chewing on bits of licorice root is said to enhance love and lust. It is particularly stimulating to woman.
Mustard - Believed to stimulate the sexual glands and increase desire. Prepare a tenderloin roast (filet mignon) for two with a mustard and peppercorn sauce.
Nutmeg - Nutmeg was highly prized by Chinese women as an aphrodisiac. In quantity nutmeg can produce a hallucinogenic effect. A light sprinkling of the spice in a warm pumpkin soup can help spice up your evening.
Oysters - Oysters were documented as a aphrodisiac food by the Romans in the second century A.D as mentioned in a satire by Juvenal. He described the wanton ways of women after ingesting wine and eating "giant oysters". An additional hypotheses is that the oyster resembles the "female" genitals. In reality oysters are a very nutritious and high in protein.
Pine Nuts - Zinc is a key mineral necessary to maintain male potency and pine nuts are rich in zinc. Pine nuts have been used to stimulate the libido as far back as Medieval times. Serve pine nut cookies with a dark espresso for a stimulating dessert.
Pineapple - Rich in vitamin C and and is used in the homeopathic treatment for impotence. Add a spear to a sweet Rum drink for a tasty prelude to an evening of passion.
Raspberries and Strawberries - Perfect foods for hand feeding your lover. "Both invite love and are described in erotic literature as fruit nipples" Both are high in vitamin C and make a sweet light dessert.
Truffles - The Greeks and the Romans considered the rare Truffle to be an aphrodisiac. The musky scent is said to stimulate and sensitize the skin to touch.
Vanilla - The scent and flavor of vanilla is believed to increase lust. According to the Australian Orchid Society, "Old Totonac lore has it that Xanat, the young daughter of the Mexican fertility goddess, loved a Totonac youth. Unable to marry him due to her divine nature, she transformed herself into a plant that would provide pleasure and happiness." Fill tall Champagne glasses to the rim and add a vanilla bean for a heady, bubbly treat.
Wine - A glass or two of wine can greatly enhance a romantic interlude. Wine relaxes and helps to stimulate our senses. Drinking wine can be an erotic experience. Let your eyes feast on the color of the liquid. Caress the glass, savor the taste on your lips. Do remember that excessive alcohol will make you too drowsy for the after-dinner romance. A moderate amount of wine has been said to "arouse" but much more than that amount with have the reverse affect.
Source: Cambridge World History of Food
Tuesday, February 3, 2009
Opposites Attract
February 3, 2009: Opposites Attract
Jalapeño Apricot Brie
6 jalapeño slices, finely chopped
¼ c. apricot preserves
½ c. walnuts, coarsely chopped
1 wheel of brie
1 loaf ¼ in. sliced rye squares
1 tbs olive oil
Preheat oven to 425 F.
Cut brie wheel in half horizontally. Combine jalapeños and apricot preserves in a small bowl. Place on half of the Brie, cut side up on center of cooking stone. Spread half the apricot mixture evenly over bottom half of the Brie. Top with half of the pecans and remaining half of brie, cut side up. Spread remaining apricot mixtute over brie and sprinkle with remaining pecans.
Arrange the rye slices around the outside of the brie on the cooking stone. Sprinkle with olive oil and place into preheated oven for 8-10 minutes or until brie begins to melt and rye starts to toast. Remove from oven and let stand for 5 minutes before serving.
Sweet and Sour Chicken
16 oz bottle barbecue sauce
¼ c. grape jelly
1/8 c. crushed pineapple
1 lb boneless skinless chicken breast, thawed and cubed
2 tbs. vegetable oil
½ c. carrots, sliced
½ c. pineapple, cubed
½ c. green pepper, sliced
½ c. white onion, sliced
½ c. water chestnuts, drained
In medium sized bowl combine barbecue sauce, grape jelly and crushed pineapple.
In large stir fry pan toss boneless chicken cubes in vegetable oil until fully cooked over medium high heat. Combine remaining ingredients with chicken in pan and steam on medium heat, covered, for 15 minutes. When vegetables are fully cooked, add sweet and sour sauce and leave over medium heat until sauce is heated.
Serve over white or brown rice.
Chocolate Crusted Key Lime Pie
4 egg yolks
¾ c. lime juice
2 14 oz cans sweetened condensed milk
1 ½ c. vanilla wafer crumbs
¼ c. cocoa powder
1/3 c. powdered sugar
6 tbs melted butter
Preheat oven to 375 degrees F.
Combine wafer crumbs, cocoa powder, powdered sugar and butter together. Mix well and press into the bottom of a 9 in pie pan. Place in oven for 5 minutes, remove and let cool.
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake 15 minutes in preheated oven. Remove and let cool, top with whipped topping and chocolate shavings or mini chocolate chips and a slice of lime.
Jalapeño Apricot Brie
6 jalapeño slices, finely chopped
¼ c. apricot preserves
½ c. walnuts, coarsely chopped
1 wheel of brie
1 loaf ¼ in. sliced rye squares
1 tbs olive oil
Preheat oven to 425 F.
Cut brie wheel in half horizontally. Combine jalapeños and apricot preserves in a small bowl. Place on half of the Brie, cut side up on center of cooking stone. Spread half the apricot mixture evenly over bottom half of the Brie. Top with half of the pecans and remaining half of brie, cut side up. Spread remaining apricot mixtute over brie and sprinkle with remaining pecans.
Arrange the rye slices around the outside of the brie on the cooking stone. Sprinkle with olive oil and place into preheated oven for 8-10 minutes or until brie begins to melt and rye starts to toast. Remove from oven and let stand for 5 minutes before serving.
Sweet and Sour Chicken
16 oz bottle barbecue sauce
¼ c. grape jelly
1/8 c. crushed pineapple
1 lb boneless skinless chicken breast, thawed and cubed
2 tbs. vegetable oil
½ c. carrots, sliced
½ c. pineapple, cubed
½ c. green pepper, sliced
½ c. white onion, sliced
½ c. water chestnuts, drained
In medium sized bowl combine barbecue sauce, grape jelly and crushed pineapple.
In large stir fry pan toss boneless chicken cubes in vegetable oil until fully cooked over medium high heat. Combine remaining ingredients with chicken in pan and steam on medium heat, covered, for 15 minutes. When vegetables are fully cooked, add sweet and sour sauce and leave over medium heat until sauce is heated.
Serve over white or brown rice.
Chocolate Crusted Key Lime Pie
4 egg yolks
¾ c. lime juice
2 14 oz cans sweetened condensed milk
1 ½ c. vanilla wafer crumbs
¼ c. cocoa powder
1/3 c. powdered sugar
6 tbs melted butter
Preheat oven to 375 degrees F.
Combine wafer crumbs, cocoa powder, powdered sugar and butter together. Mix well and press into the bottom of a 9 in pie pan. Place in oven for 5 minutes, remove and let cool.
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake 15 minutes in preheated oven. Remove and let cool, top with whipped topping and chocolate shavings or mini chocolate chips and a slice of lime.
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