An aphrodisiac is an agent which is used to increase sexual desireThe name comes from the Greek goddess of Sensuality Aphrodite. Throughout history, many foods, drinks, and behaviors have had a reputation for making sex more attainable and/or pleasurable.

Here are some recipes from various sources with aphrodisiac ingredients for a sensual Valentine’s day meal.

APPETIZER

Roasted Fresh Figs with Gorgonzola 

Emeril Lagasse

12 ripe figs
1 1/2 tablespoons extra-virgin olive oil
1/2 cup Gorgonzola
1/3 cup good-quality honey
4 pinches finely chopped fresh rosemary leaves Preheat the oven to 400 degrees F. Using a paring knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with extra-virgin olive oil, then slice down through the stem about 3/4-inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the top of each fig. Gently pry the edges apart and stuff each fig with about 1 teaspoon of the Gorgonzola. Place the figs upright on a baking sheet and bake until the figs are plump and shiny but have not burst, about 10 minutes.

Drizzle equal amounts of the honey on each of 4 serving plates and place the figs on top of the honey. Sprinkle each plate with a pinch of the chopped rosemary and some of the remaining Gorgonzola. Serve immediately.

MAIN COURSE

Filet Mignon with Artichoke and Black Truffle Crumbs, Truffle Jus
Chef Jean-Georges Vongerichten of Jean Georges – New York, NY Adapted by StarChefs

2 Servings

Ingredients: Artichokes:

• 2 large artichokes
• 2 cups water
• 1/2 lemon
• 1/8 cup olive oil
• 1/2  medium onion, sliced
• 3/4 cups dry white wine
  
  Artichoke and truffle crumbs:
• 1 1/2 artichokes, cooked
• 1/2 Tablespoon black truffle, brunoise
• 1 Tablespoons bread crumbs
• Salt and pepperArtichoke vinaigrette:
• 1/2 artichoke, cooked
• 1 Tablespoons olive oil
• 1/2 Tablespoon lemon juice
• Salt and pepper
• Artichoke cooking liquidFilet mignon:
• 2 prime filet mignons
• Salt and pepper
• 1/4 cup jus roti, heated
• 1/2Tablespoon truffle juice
• 1/2Tablespoon chopped truffles

Method:
For artichokes:
Trim artichokes down to the hearts with stems and cut into sixths. Reserve artichokes in a bowl of lemon water to prevent discoloration. Heat a sauté pan over medium heat and add olive oil. Cook onion until translucent. Lay the artichokes on top of the onions and then pour in the wine. Bring to a boil, turn the heat to low, and cover. Cook for 30 to 45 minutes. Remove artichokes from cooking liquid and set aside. Reserve cooking liquid for vinaigrette.For artichoke and truffle crumbs:
Remove and cut stems from 1 of the 2 cooked artichokes into brunoise. Mix chopped stems with truffles, bread crumbs, salt and pepper.For artichoke vinaigrette:
Blend 1 cooked artichoke with olive oil and lemon juice in blender or food processor. Add cooking liquid as necessary to desired consistency. Season with salt and pepper.For filet mignon:
Heat a large, oven-proof sauté pan over medium-high heat with 1 Tablespoons olive oil. Generously season filets with salt and pepper. Sear filets until brown, about 4 to 5 minutes on each side for medium rare (the internal temperature should be 120 to 130°F.) Top filets with breading and brown under salamander or broiler on high. Place filet mignons on plates. Add truffle juice and chopped truffles to jus roti and spoon on plate. Drizzle plates with artichoke vinaigrette. <p>

Asparagus with Lemon Butter Sauce

Paula Deans home cooking

24 thin asparagus spears
1 lemon
2 tablespoons butter
Olive oil
Kosher salt Wash asparagus and line them up on a cutting board with the tops even. Cut off tough bottom ends. Bring a skillet or oval casserole filled half full with salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus until crisp-tender, about 1 to 3 minutes, depending on size. Drain. Return asparagus to hot pan, squeeze lemon juice over top. Add butter and a drizzle of olive oil, tossing to coat. Add kosher salt, to taste. Serve immediately.

Wine pairing:
A full-bodied Barbera or Barbera-Nebbiolo blend such as the Rocche dei Manzoni “Bricco Manzoni” 1997 

DESSERT

Chocolate Passion Fruit Fondue
Pastry Chef Michael Laiskonis of Le Bernardin –

New York, NY Adapted by StarChefs 2 Servings

Ingredients: For fondue:

• ½ cup heavy cream
• ¼ cup passion fruit juice, strained (about 4 passion fruits)
• 3 ounces high-quality milk chocolate, chopped
• 1 ounce high-quality dark chocolate, chopped
• 2 Tablespoons apricot brandy

For dipping:

• Fresh strawberries or sliced bananas
• Brioche or challah, cubed and toasted

Method:
In a small saucepan, combine cream and passion fruit juice. Bring mixture to a boil. Remove from heat and whisk in chopped chocolates and liqueur. To serve at a later time, transfer the fondue to a covered container and chill.When ready to serve, gently warm the fondue in the microwave or over a double boiler. Transfer to a fondue pot, assembled and operated according to the manufacturer’s instructions. Take care not to scorch the fondue; if it thickens, it may be thinned with a little milk or cream.Use long skewers or fondue forks to dip fruit and toasted brioche or challah.Wine pairing:
A rich, fortified dessert wine made from white wine such as the Mas Amiel Muscat de Rivesaltes 2001

Chile Chocolate Brownies

McCormick

Makes 16 servings. 1 package chocolate brownie mix (family-size) 1 1/2 tsp. ancho chile pepper 1/2 tsp. chipotle chile pepper 1/2 tsp. cinnamon 1 tsp. pure vanilla extract 1 C. ,chocolate chips or chunks Preheat oven to 350 degrees. Prepare brownie mix as directed on package, stirring in ancho and chipotle chile peppers, cinnamon and vanilla with dry mix. Gently stir chocolate chips into batter. Spread in greased 9-inch square baking pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan. Cut into 16 squares. Serve with caramel sauce and/or whipped cream, if desired.