When love is a priority and sex is desired, nothing tips the hat in your favor as a meal designed especially to arouse sexual desire.
The next time you have a meal to make your beloved – try this menu:
Drink: One Slinky Cocktail
Main Course:Seared Scallops with Pesto & Tomatoes
Dessert:Warm Chocolate Cookies topped with Creamy Vanilla Gelato
One Slinky Cocktail
– 4 ounces premium vodka
– Juice of 1 lime
– 2 tablespoons hibiscus syrup (from Wild Hibiscus)
– dash cranberry juice
– dash Cointreau
In a cocktail shaker, combine all ingredients and fill to halfway with ice. Shake vigorously. Strain into two chilled martini glasses. Garnish with a hibiscus flower skewered with an elegant chopstick or other skewer. Enjoy immediately.
Seared Scallops with Pesto & Tomatoes
– 8 ounces burrata cheese – buy from a gourmet cheese counter
– 8 slices good-quality bread
– 4 ounces smoked salmon
– 4 ounces fresh crabmeat
– 4 slices avocado
– 2 tablespoons thinly sliced green onions
– Coarsely ground salt
– Extra virgin olive oil
Brush bread lightly with olive oil and place on a baking sheet. Toast beneath the broiler for 30 seconds -1 minute, or just until golden brown and crisp on top. Remove and cool.
Lay four crostini on a serving platter; atop each, place one piece of smoked salmon, followed by crab. Top with avocado slice; sprinkle with green onions. Place burrata on the serving platter, and drizzle both the crostini and cheese with olive oil; sprinkle with sea salt. Serve with extra crostini.
Warm Chocolate Cookies topped with Creamy Vanilla Gelato
– 2 1/2 cups all purpose flour
– 1/2 cup cocoa powder
– 3/4 cup sugar
– 1 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 3 eggs, beaten lightly
– 2/3 cup raw almond, roughly chopped (if desired)
Preheat oven to 400 F.
Grease and flour a baking sheet. Alternatively, you could line it with parchment paper.
In a bowl, combine the flour, cocoa powder, sugar, baking powder, and salt. Stir. Add the eggs, stirring gently to combine. Fold in almonds.
On a floured work surface, roll out the dough until about 3/4-inch thick. Using a 3-inch round pastry cutter, cut rounds out of the dough to form cookies. Place on the baking sheet and bake for 30 minutes, or until a crust forms on the top, and the cookies are cooked through.
Transfer to a wire rack; cool for about 30 minutes. Place back in the oven to “crisp” for another 5 minutes, if desired.
To serve, place the cookie on a plate and top with your favorite gelato or ice cream; sprinkle with confectioner’s sugar and garnish with a sprig of mint.
Can you say yummy?? I’ve tried all three recipes and they are FABO! Both in taste and sensual turn-on. All 3 yummies are the creation of San Francisco chef Andrea Froncillo.