Cook up romance with ‘InterCourses’
What it is: Most folks have heard of the amour-inducing properties of such foods as oysters, champagne and chocolates.
While there’s no clinical proof that consuming these gourmet goodies can significantly boost your libido, there’s plenty of anecdotal evidence that a sexy frame of mind can help get you in the mood for love – and what could be sexier than sharing a flute of champagne and a plate of chocolate-covered strawberries with the object of your affection? Rather than relying on the none-too-subtle charms of the latest Cialis commercial, we prefer to try our luck with the nonprescription lures offered in “InterCourses: An Aphrodisiac Cookbook” and the new Aphrodisiac of the Month Club ( www.aphrodisiacofthemonth.com).
What it’s all about: Despite its rather salacious title, “InterCourses” is a tasteful celebration of sensual foods, packed with nearly 100 easy-to-follow recipes and stunning photography that blends the tactile appeal of the edible with the erotic allure of the human form. Authors Martha Hopkins and Randall Lockridge devote a chapter to each of 17 sybaritic ingredients, from asparagus and artichokes to figs and edible flowers. There are also instructions for creating your own (nonedible) massage oils and lotions, as well as suggestions for planning complete menus based on the stage of your relationship (“from the awkward blind date to the comfort and familiarity of a 50-year marriage”).
The Aphrodisiac of the Month Club was created by master of gastronomy and self-professed aphrodisiac advocate Amy Reiley. For $35.95 per month, subscribers will receive regular deliveries of culinary aphrodisiacs from skilled producers around the world, accompanied by specially created recipes and an “Eros Note” explaining the history and alleged romance-inducing properties of the month’s featured food. Shipments range from a collection of boutique honeys from Napa Valley – packaged in a beaded, velvet lingerie bag, no less – to a selection of spicy offerings from New Mexico’s Los Chileros, including dried chiles de arbol, pueblo chicken rub and whole chipotle peppers.
Why we like it: I’ve been a big fan of “An Aphrodisiac Cookbook” since it was published in 1997. I received a copy of it during the first year of my courtship with my now-husband and, while I can’t claim our ongoing happiness is a result of the evenings we spent sharing a plate of strawberry-glazed Cornish game hens or wine-soaked cherries and pears over pound cake, it couldn’t have hurt. Though we’ve long since grown into our “old married couple” roles, I still find myself regularly returning to the book’s pages to whet our appetites – if not for each other, then for the pasta with grapes recipe that is now one of my summer supper standards.
As for the Aphrodisiac of the Month Club, what passionate food lover wouldn’t get aroused at the idea of opening the mailbox every month to discover a basket full of premium dark-roasted coffee beans or an array of tongue-tingling ginger products?
Even if it doesn’t jump-start your love life, you’re at least assured of a tasteful stimulation of your senses – which is more than we can say for those Cialis ads.