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yazi! a cocktail with some kick

February 17, 2012 By admin

Yazi, our product of the week this week, intrigued us not only for its blend of aphrodisiac flavorings but also for the endless cocktail possibilities this ginger and citrus-infused vodka inspires. So in case you haven’t rushed out and bought your bottle of Yazi yet, here’s a drink that we think should tempt you into submission.

Mischief

2 parts Yazi ginger-flavored vodka
1 part Triple Sec
Splash of lemon juice
dash of simple syrup

Shake with fresh ice and serve up in a martini glass. If you’re really feeling mischievous, garnish with a red cherry (stem attached).

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the easiest champagne cocktail ever

February 10, 2012 By admin

Champagne with a Rosewater Kiss
from Romancing the Stove by Amy Reiley

If you’re still not sure what to serve for Valentine’s Day or, if you just need a quickie cocktail any time of the year, this is hands down the drink we recommend. By adding just a trace of rose water, you’re emphasizing the Champagne’s aphrodisiac attributes while allowing the wine’s natural flavors to still shine.

makes 2 cocktails

2-4 drops rosewater
10 oz Brut-style Champagne or sparkling wine (Cava works exceptionally well)

1. Place 1-2 drops of rose water into each of two Champagne flutes. (Use an eye dropper to ensure the right amount.)

2. Top each with 5 oz of Champagne or sparkling wine.

3. Drink.

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hand rolled dark chocolate truffles

February 3, 2012 By admin

recipe excerpted from
Romancing the Stove:
the unabridged guide to aphrodisiac foods
by Amy Reiley

Amy shared with us this 4-ingredient truffle recipe from her new cookbook, Romancing the Stove. Its perfect for those of you who don’t think buying a box of Frangelico Truffles offers quite a personal enough experience. To present them to someone special, just pick up a beautiful, small gift box and line it with parchment paper. Top the chocolates with another sheet of parchment and tie the package with a bow.

3 oz premium dark chocolate*
1/3 c half and half
2-3 tbsp your favorite dried fruit (I recommend using blueberries and raspberries)
cocoa powder for dusting

1. Grate chocolate or cut it into chip-sized pieces. (You can also use a premium chocolate chip.)
2. Heat half and half over medium high heat to a near boil. (Don’t let it boil.)
3. Remove pan from heat and whisk in the chocolate, stirring until the mixture is completely smooth.
4. Cool in the refrigerator for about 3-4 hours (or overnight), until chocolate mixture has set.
5. Using a teaspoon, scoop cooled chocolate and form a ball, pressing 1 or 2 pieces of fruit into the center. (Don’t waste your time trying to form your truffles into perfect spheres. A slightly uneven surface screams, “I rolled these chocolates with my own bare hands, expressly for your pleasure.”) If the truffles wont hold shape, refrigerate chocolate mixture for another hour.
6. Cool the formed truffles in the refrigerator for about 5 minutes.
7. Roll each truffle in cocoa powder. Truffles will be soft but if they are so soft that the cocoa is absorbed, store in the refrigerator.

Truffles can be stored in a cool, dry place for up to 5 days.

*You can use any dark chocolate bar or bittersweet baking chocolate to make this recipe, but we recommend using a chocolate that has at least 70% cocoa (look for one that tells the percentage on the label).

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chocolate-kissed white bean chili

January 27, 2012 By admin

recipe from Romancing the Stove by Amy Reiley

makes 4-6 servings
There is a long Mexican culinary history of using chocolate in savory dishes. Now, I can’t accurately call my recipe Mexican. But what I can call it is aphrodisiac! By layering a tongue-tingling dose of chile pepper with both antioxidant-rich cocoa and bittersweet chocolate, I’ve given the pot of chili a surprisingly earthy base. To that, I’ve added a touch of acai, the super-fruit of the Amazon, which brings not only its amazing arsenal of nutrients but offers a subtle sweetness to the final flavor. Because a big bowl of chili can be a heavy dish, I’ve omitted meat from the recipe to keep it light. You can use ground meat if you like, but I promise you’ll love the results from this version.

2 tbsp vegetable oil
1 small yellow onion, chopped
2 stalks celery, chopped
1 clove garlic, finely minced
12 oz soy ground meat substitute*
2 tsp-1 tbsp chile powder
1 tsp ground cumin
1/2 tsp powdered cayenne pepper
1 16 oz can diced tomatoes
1 16 oz can white beans
1 c vegetable broth
1/4 tsp dried oregano
1 bay leaf
1/4 c pure acai juice or fruit purée, (optional)**
1 oz bittersweet chocolate, grated (or chocolate chips)
1/4 tsp cinnamon
salt to taste

1. Heat vegetable oil in a large stockpot.
2. Sauté onions and celery until soft, about 3 minutes.
3. Add garlic and sauté for an additional minute.
4. Add ground soy, chile powder, cumin and cayenne and sauté for 1 minute.
5. Stir in tomatoes, white beans vegetable broth, oregano, bay leaf and acai juice or fruit purée. Bring to a boil then simmer, covered, for 2 hours, stirring occasionally. If chili gets too thick, stir in water 1/2 cup at a time until chili reaches desired thickness.
6. Remove bay leaf and stir in chocolate and cinnamon. Turn off heat and season with salt to taste before serving.

*You can use ground beef or turkey if you prefer but you will get the optimal flavor and texture using the meat substitute. It makes superior chili, I swear!
** Acai juice can be found in the refrigerated section of health food grocers, or sold with the frozen foods as a pure fruit puree. If you can’t find the ingredient, you can leave it out, but we think it is the key to this delicious stew.

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spicy hoisin chicken meatballs

January 20, 2012 By admin

by Diane Brown Savahge, author of The Seduction Cookbook and our own Diva Dish

Every week, I get my own little piece of the farm-to-table movement, in the form of a CSA box packed with jewels from farmer Kenny at Tanaka Farms. The romaine coming from the farm has been so seductive; creamy white with light green tips, crisp and succulent. I’ve enjoyed the whole leaves as a crisp counter point to rich and spicy flavors, like these meatballs with an Asian splash. For more fresh and local fare, visit www.familyfarmbox.com.

Serves 4

1 pound lean ground chicken
1 egg
1 cup Japanese Panko breadcrumbs
1/2 cup chopped onion
1/4 teaspoon chili flakes
2 garlic cloves, minced
1/2 cup hoisin sauce
1 teaspoon grated fresh ginger
1 cup grated carrots
8 large romaine leaves, washed a trimmed
2 tablespoons chopped cilantro

1. Heat oven to 400 degrees.
2. Mix together the ground chicken, egg, breadcrumbs, onion, half of the garlic and half of the hoisin sauce in a bowl, season with salt and pepper, and mix to combine.
3. Roll mixture, about 2 tablespoons, into balls, and place on a baking sheet.
4. Bake in oven for about 5 minutes, until meatballs start to become slightly firm.
5. Meanwhile, mix together the remaining hoisen, garlic and ginger in a small bowl.
6. Remove meatballs from the oven, and using a pastry brush, lightly brush the sauce on the partially cooked meatballs.
7. Return to oven and continue to bake for another 5 minutes, or until meatballs are very firm to the touch and cooked through.

To serve: place meatballs on romaine leaves, top with grated carrots and cilantro, and enjoy right away.

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