Sunday, July 31, 2011

Eve's Aphrodisiac

I must be radiating "fuck me" pheromones - been asked out by two random dudes on my past two hikes.  One guy actually took off his camping pack in order to chase me down the mountain so he can give me his name and re-invite me to join him and his buddy camping at Colchuck Lake.  As tempted as I was, reason and my mother's voice in my head got the better of me.  Okay, so it wasn't either of those - I blame AT&T service lacking data cellular network, preventing me from notifying my in-case-of-emergency contact that I wouldn't be back in town that night because I was going to camp with two possible axe murderers I just met.  Darn technology.

La Figa Project by Tiberio Simone
I wonder if pheromones are stronger when women are of peak child bearing age. Well age aside, I do have this urge to procreate; maybe I'm just mistaking it for being horny!  My so called lover, a.k.a. Catcher Block*, likes that he is excited just being around me.  My love potion number 9 is working after all. ;-)

Aphrodisiac is named after Aphrodite, the Greek goddess of sexuality and love. Throughout history, many foods, drinks, and objects have the reputation of making sex more attainable and/or desirable.   For example, there is some evidence that a chemical in chocolate called phenylethylamine (PEA) released in the brain may be involved in sexual attraction and arousal.  In Ancient Egypt, lettuce was eaten by the sexually potent God of Chaos as an aphrodisiac.  (Is that why we women eat so much chocolate and salad?) 

In keeping with the old adage that the way to a man's heart is through his stomach, I have created my version of passion potion.  This is modified from Epicurious' Isabella's Aphrodisiac.  From the land of milk and honey comes Eve's Aphrodisiac.  Now keep in mind I'm an artist, and I'm sensitive about my shit.;-)



Eve's Aphrodisiac

Makes about 2 pints of glorious frozen passion potion.

1 tablespoon unsalted butter
1/2 cup sliced almonds

1 1/2 cups goat milk
1/4-1/2 cup honey
4 egg yolks

1/8 teaspoon salt

2 cups heavy cream, chilled

1 cup dried figs
3 tablespoons of sugar
1/2-2/3 cup good sherry such as Pedro Ximénez
1 teaspoon vanilla


     Soak figs in sherry and 1 tablespoon of sugar overnight. Drain and coarsely chop in food processor. Add a little of honey to desired sweetness. 
     In a small skillet over medium heat, melt the butter. Add the almonds and sauté until just golden. Remove the almonds and dry on paper towel. Put aside for later.
     In a medium saucepan, over medium heat, bring the milk to a simmer and add honey to dissolve. Remove the pan from the heat and set aside.
     In a stainless steel bowl, or double boiler, whisk the yolks with 2 tablespoons of sugar and salt for 3 minutes, or until pale yellow. Add hot milk slowly while whisking. Place the stainless steel bowl over a pan of simmer water and cook whisking constantly, for 8 to 10 minutes, or until the custard is thick enough to coat the back of a spoon. Remove the custard from the water and stir in the chilled cream.
     Chill the mixture for at least 30 minute to overnight. 
     Pour into an ice cream maker and freeze according to the manufacturer's directions.  Add chopped figs after 10-15 minutes into the process and add almonds the last 5 minutes.  Divide into two pint containers and freeze at least 3 hours and up to 2 days. 
     Scoop generously into a large bowl, top with some toffee crumble, indulge with a few sips of sherry and lots of love. 

As Tiberio of the La Figa Project recommends: Eat well and make love.  

*Catcher Block is a sly journalist playboy (Ewan McGregor) in the flick Down with Love.  Counterpart Barbara Novak (Renee Zellweger) a feminist book author who instructs women to have sex detached from love like men do.  ;-) Super fun watch.

No comments:

Post a Comment