Heating Things Up - in the Kitchen - aphrodisiacs - Brief Article

Better Nutrition, Feb, 2001 by Patti Woods-Lavoie

Seduce your sweetie with these legendary aphrodisiacs

From as far back as ancient times, certain foods have been thought to have libido-enhancing effects. The list of ingredients that reputedly arouse or increase the sexual appetite run the gamut from oysters and scallops to Spanish fly and ginseng. While there is a definite lack of scientific evidence behind many claims, there is still something to be said about the combination of candlelight, fine wine and good food. After all, what other activity is as sensual as preparing and enjoying a good meal? Cooking involves almost all of the senses: sight (the rainbow of colors in a plate of vegetables or the golden hue of a fresh-baked pie); touch (the feel of butter and flour in your hands being transformed into a soft, pliable pastry dough); smell (the scent of garlic sizzling in a pan or the bouquet of a rich, red wine); and, the most obvious, taste.

THE SCENT-SUAL APPROACH

While there may not be evidence to support the arousing effects of food, there may be something to the idea of scents as aphrodisiacs. Dr. Alan Hirsch, director of Chicago's Smell & Taste Treatment and Research Foundation, conducted a study in 1998 to see if and what scents would cause sexual stimulation. In the initial double-blind study, baked cinnamon buns had the greatest effect on men. In the second study, floral scents, perfumes and food scents were tested on men between the ages of 18 and 64. The no. 1 odor that enhanced penile blood flow (by 40 percent!) was, believe it or not, a combination of lavender and pumpkin pie. The no. 2 odor was a combination of doughnuts and black licorice, and the third was a combination of pumpkin pie and doughnuts. In a similar study conducted with women, the no. 1 scent was a combination of Good & Plenty candy and cucumbers. Go figure.

So just what is it that causes some foods to be labeled as aphrodisiacs? Some foods, such as peaches, asparagus and oysters get their reputation from their close resemblance to certain body parts. Other foods might actually have some science behind them. Chocolate, for example, contains phenylethylamine, a chemical that produces the same feelings that we experience when we are in love. By the same token, spicy foods such as hot chili peppers and curry powders raise the heart rate and induce sweating -- responses similar to the ones the body has during sexual activity.

So why not try it tonight? Don an apron, put on some music and light the candles. Add to the mix an attractive sous chef, and you've got yourself a recipe for success!

Asparagus with roasted garlic and pine nut "butter"

Yield: 2 servings

Asparagus is best eaten with the fingers, as proper etiquette dictates. This recipe also utilizes garlic and pine nuts, which are both aphrodisiacs in their own rights.

1 pound asparagus,
  trimmed and cleaned
1 head garlic
3 Tbsp. finely chopped pine nuts
2 Tbsp. olive oil, divided
  salt and pepper to taste

First, roast the garlic: Preheat the oven to 350 degrees. Remove any excess layers of the papery skin around the head of garlic and cut just enough of the top off to expose the cloves. Place the head on a square of aluminum foil and season with salt and pepper. Drizzle 1 Tbsp. of oil over the top and wrap the head entirely in the foil. Bake for 40 minutes or until the garlic is golden and soft.

Meanwhile, steam the asparagus until it is tender but not soggy, about 1 to 2 minutes. Arrange asparagus on a plate.

To prepare the garlic and pine nut "butter," squeeze roasted garlic cloves into a bowl. (They are also easily removed with a knife.) Using a fork, mash the garlic together with the pine nuts and remaining olive oil.

To serve, spread mixture on individual asparagus stalks.

Spice-up-your-life truffles

Yield: About 24 truffles

Is there a sexier food than chocolate? These melt-in-your-mouth goodies have an unexpected surprise -- an exotic hint of cinnamon or the spiciness of chili powder.

1/4 cup heavy cream
8 oz. dark chocolate,
  chopped into small bits
2 Tbsp. butter
1 tsp. cinnamon or chili powder
For decoration: use unsweetened cocoa
powder or sprinkles

Over a low flame, heat the cream and butter. (Do not boil.) When butter is melted, add chocolate and stir constantly until the chocolate is smooth and melted, being careful not to boil or burn the mixture. Stir in the cinnamon or chili powder. Pour mixture into an 8 x 8-inch pan and cool in refrigerator until mixture hardens. Using a melon baller, scoop mixture into balls and roll in cocoa powder or sprinkles. Alternately, pour mixture into foil candy cups and cool in refrigerator.

Honey pine nut tarts

Yield: About 24 mini tarts

These sticky-sweet treats are sure to melt anyone's heart.

Dough:
2 cups flour
1 tsp. sugar
1/2 tsp. salt
1 stick cold, unsalted butter
1 egg
1/4 cup cold water
Filling:
3/4 cup pine nuts
1/4 cup brown sugar
1/4 cup honey
3 Tbsp. good quality rum

First, toast the pine nuts. Preheat oven to 350 degrees and arrange in a single layer on a cookie sheet. Bake for 5 to 10 minutes, stirring once, until nuts are slightly golden.