FOOD FOR THOUGHT--AND LUST

Here are a few different foods that are not only good for you—they are thought to increase the libido. And they are readily available in most grocery stores and supermarkets. I’ve included a recipe featuring each!

• Almonds are a traditional symbol of fertility with a slightly sharp and intoxicating aroma. Full of fiber, vitamin E, and magnesium, they supposedly arouse passion in women — or at least that's what's said to have worked for Samson when he courted Delilah.

ALMOND ROCA

INGREDIENTS

• 1 pound unsalted butter, cut into chunks, plus more for the pan
• 3 cups granulated sugar
• ¼ cup plus 2 tablespoons water
• ½ teaspoon freshly squeezed lemon juice
• 2 tablespoons light corn syrup
• 3½ cups coarsely chopped toasted slivered almonds
• 9 ounces 41% milk chocolate, melted

Directions

Lightly butter a 17 by 12 by 1-inch baking sheet (half sheet pan), and line with parchment paper to cover the bottom and all sides. (The butter will anchor the parchment to the pan.)

Melt the butter in a large pot over medium-high heat. Add the sugar, water, lemon juice, and corn syrup and and bring the mixture to a gentle boil, stirring to dissolve the sugar. Once the mixture boils, stop stirring. Brush down any sugar crystals clinging to the sides of the pot with a pastry brush dipped in water.

Clip a candy thermometer to the side of the pot and cook for 15 minutes, or until the mixture reaches 300°F. If the mixture threatens to boil over, lower the heat as necessary. (If the liquid is too shallow to measure the temperature, tilt the pot to get an accurate reading.) Resist the temptation to stir; if the caramel is not coloring evenly, swirl the pan from time to time.

Remove the pot from the heat and stir in 2 cups of the almonds. Quickly spread the caramel in an even layer on the prepared baking sheet. Let cool completely.

Spread the chocolate over the top of the caramel, then sprinkle with the remaining 1½ cups almonds. Let the chocolate harden at room temperature or in the refrigerator.

Break the roca into irregular pieces. Store in an airtight container at room temperature or freeze for longer storage.

 

• Asparagus may not be in season in all parts of the world; however, it may be worth a splurge for slender stalks believed to "stir up lust in man and woman," according to 17^th century herbalist Nicholas. Asparagus is filled with potassium and folate, which are both believed to contribute to heart health.

ASPARAGUS WITH WILD MUSHROOMS

INGREDIENTS

• 4 ounces fresh shiitake or oyster mushrooms (see Notes)
• 1 pound asparagus
• 2 teaspoons cornstarch
• 1 tablespoon vegetable oil
• 2 teaspoons minced garlic
• ½ teaspoon salt
• 1 tablespoon oyster sauce
• ½ cup chicken broth

Directions

Rinse the mushrooms in cold water; drain. Remove and discard the stems. Cut the caps into 1-inch strips. Wash the asparagus thoroughly. Break off the tough ends of the asparagus as far down as the stalk snaps easily. In a small bowl, mix together the cornstarch and 2 teaspoons cold water.

Heat a wok over high heat. Add the vegetable oil and rotate the wok to coat the sides. Add the garlic, asparagus, and salt and stir-fry for 1 minute. Add the mushrooms and continue to stir-fry until mixed. Stir in the oyster sauce. Stir in the chicken broth and heat to boiling. Stir in the cornstarch mixture; cook and stir until thickened, about 30 seconds. Turn off the heat and remove the asparagus with tongs. Arrange the asparagus across a platter and top with the mushrooms.

 

• Lush voluptuous avocados are associated with both the female shape and male sexuality. The Atzecs called the avocado tree ahuacatl, which actually translates to "testicle tree." The avocado's nutritional benefits are numerous, including vitamins and minerals believed to increase libido in both men and women. And they are a good source of monounsaturated fat, which studies show may help in the prevention of heart disease.

 

GUACAMOLE

INGREDIENTS

• ½ small onion, very finely chopped
• Fresh hot green chiles to taste (roughly 2 chiles serranos or 1 chile jalapeno), stemmed, seeded and very finely chopped
• 1 ripe, medium-large tomato, cored and very finely chopped (optional)
• 1 clove garlic, peeled and very finely chopped (optional)
• 10 sprigs fresh coriander (cilantro), chopped (optional)
• 3 ripe, medium avocados
• Salt, about ½ teaspoon
• ½ lime, juiced (optional)
• Additional chopped onion and fresh coriander, radish slices or roses, and/or a little crumbled Mexican queso fresco or other fresh cheese like feta or farmer’s cheese, for garnish

Directions

1. The preliminaries: In a medium-size bowl, mix the finely chopped onion and chiles with the optional tomato, garlic and coriander.

2. The avocado: Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from the pits, then scoop out the pits and reserve. Scrape the avocado pulp from the skins and add it to the bowl.

3. Finishing the guacamole: Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a coarse, thick mass. Flavor with salt, then enough lime juice to add a little zing, if you wish. Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture. Set aside for a few minutes to let the flavors blend.

4. Garnish and presentation: The guacamole is very attractive in a pottery bowl or Mexican mortar, sprinkled with chopped onion, coriander, radish slices and crumbled fresh cheese; radish roses really dress it up.