Ignite the Flames of Passion with an Aphrodisiac Valentine’s Day Dinner
Valentine’s Day dinner is the perfect occasion to celebrate love, passion, and desire. What better way to set the mood than by preparing tantalizing and aphrodisiac-infused food? Aphrodisiacs have long been associated with enhancing desire and increasing libido.
In this post, we will explore some delectable dishes that will create a memorable Valentine’s Day experience. First things first, set the mood. It’s important to create an ambiance that exudes romance. Dim the lights, light the candles, and decorate the table. Creating a sensual atmosphere will heighten the overall experience.
Start your Valentine’s Day dinner with an appetizer that awakens the taste buds and stimulates the senses. Stuffed Figs are a great choice, as they are high in amino acids, which boost stamina and libido.
Stuffed Figs
8 oz. goat cheese
12 fresh figs, halved
24 thin slices prosciutto, cut into ½-inch strips
Extra-virgin olive oil, as needed
2 tsp. Fresh rosemary, chopped
Zest of 1 orange
Kosher Salt to taste
Black pepper, to taste
Mike’s Hot Honey
Heat the oven to 375. Line a pan with parchment paper.
Place a ½ teaspoon of goat cheese onto each fig.
Wrap each fig half with a slice of prosciutto and drizzle with olive oil.
Sprinkle with the orange zest, rosemary, salt, and pepper.
Cook for 15 minutes. Remove, and drizzle with honey.
Moving on to a seductive main course. For many years, people have believed that scallops provide a sexual hormone level boost in both men and women. The reputation for this came from Greece, where legend has it that Aphrodite, goddess of love, was carried to Earth on a scallop shell. Serve alongside Roasted Asparagus.
Seared Scallops
12 large sea scallops
3 tbsp butter, divided
2 tbsp extra virgin olive oil
1 cup dry white wine
1/4 cup heavy cream
Pinch of saffron
Parsley to garnish
Dry the scallops with a paper towel and lightly season with salt. Heat two tablespoons of butter and olive oil in a large skillet over medium-high heat. Place the scallops in the pan and sear. Cook for about 3 minutes, until the bottom is browned, and then turn over and sear on the opposite side. Remove the scallops to a plate and tent with foil to keep warm.
Add the wine to the skillet and deglaze. Turn the heat to medium-low and reduce the wine by half. Stir in the heavy cream and the remaining tablespoon of butter. Add the saffron threads and stir well to combine. Return the scallops to the pan and turn to coat. Serve immediately, topped with fresh parsley.
No Valentine’s Day dinner is complete without a decadent dessert to indulge in. Chocolate, the ultimate symbol of love and desire, is a must-have. Rich in antioxidants, chocolate can stimulate the release of endorphins, creating a feeling of pleasure and happiness. Chocolate Pot de Crème is an irresistible treat.
Chocolate Pot de Crème
1 cup heavy cream
1 cup whole milk
5 large egg yolks
6 oz semisweet chocolate; chopped
½ teaspoon espresso powder
¼ teaspoon Kosher salt
Whipped cream
Add the heavy cream and milk to a saucepan over medium heat. Whisk occasionally until it just starts to simmer with bubbles along the edges, then remove from the heat.
Whisk the egg yolks in a medium bowl. While continuously whisking, very slowly pour half of the hot cream mixture into the bowl. Don’t pour too fast or the eggs will curdle. Return the tempered egg mixture to the saucepan and stir together over medium-low heat for 1 to 2 minutes, or until the custard is slightly thickened. Turn off the heat.
Add the chopped chocolate, espresso powder (if using), and salt to the custard. Let the chocolate melt for a minute, then whisk until it’s completely smooth.
Strain the mixture through a fine mesh strainer into a separate bowl (or measuring bowl with a pour spout) to remove any clumps and bubbles. Pour the custard into six 4-ounce ramekins and refrigerate until chilled, about 2 hours.
When ready to serve at the end of your Valentine’s Day dinner, let the pots de crème stand at room temperature for 15 minutes, to soften slightly. Garnish with whipped cream and chocolate shavings.
