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The seduction menu
Sex-in-the-bed cocktail
There comes a certain age and stage in life when you'd rather have sex in the bed than sex on the beach, when you'd rather feel 500 thread count sheets than sand between your toes. This sexy cocktail will help reignite your romance and put you both in the mood for later!
½ oz strawberry liqueur
½ oz Cognac
1 oz white wine
4 oz sparkling wine
Pour the strawberry liqueur into a cocktail shaker half-filled with ice. Add the Cognac and white wine. Shake well. Pour into a wine goblet or red wine glass. Top with sparkling wine and garnish with a strawberry cut into the shape of a heart.
Oh, what big mussels you have
This drunken mussels dish is the perfect amorous appetizer. Mussels may be considered the poor cousin of the oyster, as they are cheaper and less celebrated, but they are just as delicious and have the same aphrodisiac effect. As you savor them, remember to tell your guy how much you enjoy his "big mussels." (Serves 2)
2 tablespoons butter
2 shallots, minced
4 cloves garlic, minced
Zest of 1 lemon
2 cups white wine
½ teaspoon salt
Freshly ground black pepper, to taste
2 pounds mussels, cleaned and debearded
1 cup flat-leaf parsley, chopped
2 lemon wedges, for garnish
1 baguette
Melt butter in a large stockpot over medium heat. Add the shallots and garlic and cook until soft. Add lemon zest and stir for about 45 seconds.
Pour wine into the pan and season with black pepper. Bring sauce to a boil. Stir in mussels and cover immediately. Shake pot and let boil for 1 minute.
Stir mussels, replace cover, and let boil for 2 more minutes, until the shells begin to open. Stir in parsley, cover pot and cook until all shells are open, about 1 to 3 more minutes.
Serve with sliced baguette and lemon wedges.
* Make sure you buy live mussels. Their shells should be tightly closed, but some may "gape" open slightly. Try pressing the shell shut. If it stays closed, the mussel is still alive and safe to eat, but if it opens again, throw the mussel away.
Seduction by steak
All red-blooded males love steak. It's encoded in their DNA. There's nothing that gets their juices flowing more than a succulent filet mignon. This classic steak Diane recipe is a romantic dish that has stood the test of time. It's as reliable as the missionary position. It never gets old. Feel free to rename the dish after yourself—Steak Debbie or whatever your moniker is—and let your guy think you've minted this recipe all on your own. It will make him love you all the more. (Serves 2)
½ cup beef broth
4 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
4 (4-ounce) filet medallions
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter
½ cup shallots, finely minced
1 teaspoon garlic, minced
1 cup white button mushrooms, sliced
4 tablespoons Cognac or brandy
1/3 cup heavy cream
2 tablespoons chives, finely chopped
Whisk together the beef broth, Worcestershire, and mustard and set aside.
Sprinkle salt and pepper on both sides of the medallions and set aside, allowing the meat to come to room temperature.
In a medium skillet, melt the butter over medium-high heat. Pat the medallions dry with a paper towel. Turn the heat to high and sear on one side of the meat for 1-4 minutes, depending on the thickness of the meat and how rare you like it cooked. Turn and sear the meat on the other side. When the filets are cooked to your liking, move to a cutting board and tent with aluminum foil, allowing the meat to rest.
In the same pan, sauté the shallots and garlic over medium heat, stirring for about 30 seconds. Add the mushroom and continue stirring for another minute. Add the Cognac to deglaze the pan and cook until the liquid is almost evaporated. Stir in the reserved broth mixture and bring to a boil. Cook until thickened, about 2-3 minutes. Add the cream and cook for another 2 minutes.
Divide the medallions and sauce between 2 large plates and top with chopped chives. Serve with white rice and a green vegetable of your choice.
Whip it good!
There's nothing easier or sexier than finishing off a flirty menu with whipped cream and strawberries. It's the culinary equivalent of putting on your fishnet stockings. You both know what's in store later. You can make the chocolate-dipped strawberries ahead of time and keep them in the fridge. Add the whipped cream just before serving. Keep the can handy just in case you decide you want to wear some later. (Serves 2)
4 ounces semisweet chocolate, coarsely chopped
1 pound strawberries (about 20), washed and patted dry
Whipped cream
Line a baking sheet with wax paper and set aside.
Place the chocolate in a microwave-safe bowl and heat on high for 30 seconds at a time, stirring in between, until melted and smooth.
Holding a strawberry by the stem, dip it in the melted chocolate. Let the excess drip off and then transfer to the prepared baking sheet. As you set the strawberry down, slide it ½ inch to the side to prevent the formation of a chocolate "foot." Repeat with the remaining strawberries.
Transfer the baking sheet to the refrigerator and let cool until the chocolate is firm, at least 30 minutes. Serve with whipped cream and a smile.
Kitchen vixen Babe Scott is on a mission to put the Flirt Back Into Food. Her new book, The Lazy Hostess is on sale now RRP $29.95 from all good bookstores. For more servings of this stovetop siren go to babescott.com
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