February Blog
This Valentine’s you’ve decided to give in to the power of aphrodisiac food. Here are some tips for planning the perfect Valentine’s dinner.
Keep the food light or serve small portions - you don’t want to feel too full or lethargic later in the evening.
Make the meal appeal to all the senses – serve food with an exciting combination of colors, aromas and textures.
Select a sweet, light dessert - so you can feel indulged without being too uncomfortable for romance.
Feed one another – get started on the intimacy during the meal.
Drink just enough wine or champagne to lower your inhibitions - but not so much as to put you to sleep !
More tips:
Keep the lighting subdued - everyone looks better by the warm glow of candlelight
Use soft, textured table linens in muted colors – it will give you a romantic, pampered feeling.
Select soft, sexy music – it will make your meal time relaxed and sensual.
Play Eat My Trivia – intellectual stimulation over a delicious glass of wine always arouses the senses !
What better way to enjoy Valentine’s than with a delicious dinner of champagne, oysters, delicious steak and chocolate !
Try these Valentine’s Cocktails and Menu ideas:
VALENTINE’S DEATH BY CHOCOLATE
Chocolate lovers rejoice ! This cocktail is appropriately named Death by Chocolate because it is heavy on the chocolate and is sure to get you in the mood !
Ingredients:
2 scoops chocolate ice cream
1 oz chocolate syrup
1 oz coffee liqueur
1 oz dark crème de cacao
1 oz vodka
whipped cream for topping
maraschino cherry for garnish
1 cup crushed ice
Preparation:
1. Pour all the ingredients into a blender.
2. Blend until smooth.
3. Pour into a stemmed glass.
4. Top with whipped cream.
5. Garnish with the maraschino cherry.
VALENTINE’S WINTER KISS COCKTAIL
This sensual, dopamine-inducing champagne cocktail balances the bitterness of the creme de cassis with the smooth richness of the almond amaretto.
Ingredients:
dash of amaretto almond liqueur
dash of creme de cassis
chilled Champagne
Preparation:
1. Pour the amaretto and creme de cassis into a champagne flute.
2. Gently top with Champagne.
VALENTINE’S OYSTER SHOOTERS
Loaded with protein and zinc, oysters have long been reputed to increase one’s energy and libido.
Ingredients:
1 (10 ounce) container raw oysters
9 fluid ounces tomato juice
1 teaspoon prepared horseradish
2 teaspoons pepper
12 (1.5 fluid ounce) jiggers vodka
1 lemon - cut into wedges, for garnish
Preparation:
1. In a mixing bowl, combine tomato juice, horseradish and pepper. Mix thoroughly. Cut the lemon into 6 wedges.
2. Pour 1/2 shot of tomato juice mixture into a small glass. Add a shot of vodka. Put 1 raw oyster in the glass and garnish with lemon wedge.
VALENTINE’S ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR
This phallic-shaped green vegetable is high in vitamin E, which is considered a sex hormone stimulant.
Ingredients:
1/3 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1 teaspoon minced garlic
2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
1 small red bell pepper, diced
1/3 cup chopped pecans, toasted
Preparation:
Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.
VALENTINE’S STEAK AU POIVRE
Red meat is rich in iron and zinc. Iron is essential for the transportation of oxygen to the brain, which is really an easy giveaway as to its importance. Zinc reinforces sexual arousal and response.
Makes two 6 to 7 ounce steaks
Ingredients:
1 thick-cut well-marbled strip steak, about 1 lb total weight and 1 ½ inches thick
2 tbsp mixed whole allspice
Salt
1 tsp vegetable oil
1 tbsp butter
watercress and parsley for garnish
Pan Sauce
2 tbsp minced shallots
2 tbsp cognac (or bourbon / red wine)
½ cup flavourful dark stock
1 tbsp of unsalted, room-temperature butter
Preparation:
1. Trim the steak of all the surrounding fat and cartilage. Cut the meat into 2 pieces and crush the peppercorns using the bottom of a heavy skillet.
2. Sprinkle salt to taste on the top and bottom of the steaks; then press each side into the cracked peppercorns, encrusting the steaks lightly or heavily, as you prefer.
3. Heat the oil and the butter in a heavy sauté or frying pan over high heat. When the pan is quite hot, lay the peppered steaks in. Fry for about 1 1/2 to 2 minutes, until the undersides are well seared. Turn the meat and cook the second side for about a minute. Press with a finger to test for the slight springiness that indicates rare. Cook to desired doneness and remove to a warm platter.
Making the pan sauce
1. Add the shallots to the pan and sauté briefly, stirring with a spoon to scrape up the drippings. Lean away from the stove (averting your face) and pour the cognac into the pan; tilt the edge of the pan slightly, over the burner flame, to ignite the alcohol. The cognac will flame for a few seconds as the alcohol burns off; cook for a few moments more and then add the stock. Bring the liquid back to the boil, and cook about 1 minute to thicken the sauce, stirring occasionally. Taste and adjust seasoning. Finally, add the soft butter, swirling the pan until it melts and incorporates with the juices.
2. When blended, pour the sauce over the steaks. Sprinkle liberally with chopped parsley and garnish each plate with sprigs of parsley or watercress.
VALENTINE’S ROASTED SWEET POTATO PUREE WITH LIME
Sweet potato has an invigorating effect on lovers. These potatoes, coupled with the potent vitamin C of the lime, make the perfect side for your Valentine’s dinner.
Ingredients:
four 5-ounce sweet potatoes
2 tablespoons fresh lime juice
Preparation:
Preheat oven to 400°F.
Prick sweet potatoes and roast on a foil-lined baking sheet in middle of oven for 1 hour, or until very soft. Cool potatoes just until they can be handled and scoop flesh into a food processor.Purée potatoes until smooth. Add lime juice and salt to taste and purée mixture until combined well. Sweet potato purée may be made 2 days ahead and chilled, its surface covered with plastic wrap.
VALENTINE’S ROMANTIC CHOCOLATE FONDUE FOR TWO
Chocolate stimulates the same reaction in the body as falling in love from a natural substance in it called phenylethylamine. Dipping vitamin c-rich fruit in velvety chocolate can only add more fire to the senses.
Enhance the romantic atmosphere by serving this chocolate fondue in a small ceramic pot that uses a candle as the heat source.
Ingredients:
Pineapple, kiwi, strawberry pieces for dipping
6 ounces semisweet chocolate
1/2 cup whipping cream
2 teaspoons Kirsch brandy, Grand Marnier or rum
Preparation:
If you have a double boiler, melt the whipping cream and chocolate in the top half of the boiler. If not, half-fill a heavy saucepan with water and heat until barely simmering.
Place the chocolate and whipping cream in a metal bowl over the saucepan, making sure the bottom of the bowl doesn’t touch the simmering water. Turn the heat down to low and melt the chocolate with the whipping cream, stirring constantly and making sure the chocolate doesn’t burn.
Pour the mixture into a ceramic pot made for dessert fondues and stir in the brandy or rum. Keep warm on low heat.
Use a dipping fork to draw the pineapple and kiwi fruit slices into the warm chocolate.
Valentine’s is a great time to show your appreciation for those you love !
Show the ‘love of your life’, family, friends, co-workers, employees, boss, neighbour, teacher, babysitter, dog-walker (or anyone else on your ‘well-liked’ list) that you appreciate them … and have us send them the most unique gift …
Eat My Trivia … the world’s first international trivia board game about food and drink !
“Eat My Trivia is fun and stimulating to play and is the perfect social lubricant for parties… our staff had a blast with it!” - Marc Thuet, renown chef/owner of Bite Me Restaurant and Thuet Cuisine
We’ll specially-wrap the game and ship it directly to your ‘special someone’. Or, order a copy of the game for yourself – and be the smartest and most seductive gamestronomist this Valentine’s !
