The Courtesan Cooks

I don't remember when I joined the Nestle Toll House fan page on Facebook, but ever since my timeline has been more delicious. Dessert float by giving me serious foodgasms!

I grew up with the tasty treats of Toll House, they never disappoint!

I had this aphrodisiac of a little treat last night at a soiree on the Lower East Side. When it touched my tongue it was love at first orgasm. I would not believe it only consisted of three ingredients.

As you know chocolate is a major aphrodisiac and dare I say so is the oreo cookie, so when you put them both together, it is pure bliss!

Whip these up and feed these to your lover in bed, it is sure to get a delicious reaction. If you are single make these for the one you have you eye on, consider them a part of your seduction trap.

Simply sexy and delicious! Got this recipe on Kraft Food, who knew that Kraft could be so scandalously delish!?

Instructions:

Reserve 1/4 cup cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended. Shape into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved cookie crumbs. Refrigerate 1 hour or until firm.

for more festive fun in the bedroom, make sure you read Modern Courtesan Magazine! 

Got this great yummy quick recipe today that has aphrodisiac written all over it. Simply: Fill an ice tray with melted chocolate, put berries in & freeze them. 

Feed your lover or feed yourself. Boom!

Fall is my favorite time of year it’s flirty, fun, and a great time for change. What is even better is that it’s time for pumpkin. I do a around of applause whenever we enter into the pumpkin season. Pumpkins stir up emotions of security and comfort, which is always nice especially during the holiday season. Plus, pumpkin is downright delicious in bread, muffins, pasta, coffee, and so much more.

There are a few yummy aphrodisiacs in this pumpkin muffin recipe such as vanilla and cinnamon (did you know those are two top smells that turn on men).

Whip up these muffins on a sensual Saturday or a sexy Sunday as a treat to you and your boo or for your fabulous self. They pair wonderfully with a cup of hazelnut coffee or French vanilla coffee and your morning paper or for brunch.

Purrfect Pumpkin Muffins

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 can (15 to 16 ounces) pumpkin puree

1/3 cup melted butter

1/2 cup half-and-half

1/2 cup brown sugar, packed

1/4 cup granulated sugar

2 large eggs, beaten

1 teaspoon vanilla

1/2 to 3/4 cup chopped pecans

Preparation:

In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended. Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not overmix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter and bake at 375° for about 20 minutes.
Serve warm.

Makes 12 to 16 pumpkin muffins depending on how you size them.

Still trying to come up with the purrfect Independence Day cocktail?

Try either one of these  sexy All- American Cocktails, The Curly and Turk from The Tippler in NYC or the Patriotic Punch from XIV Sessions in LA. Two aphrodisiacs that will get your 4th poppin'! These cocktails are also great for the rest of the summer. L'chaim!

The Curly and the Turk 
1.5 G'vine Gin
.75 blue curacao
.75 chili hibiscus syrup*
1 lemon
2 dashes Moroccan bitters

To make cocktail: pour chile-hibiscus syrup into the bottom of a tall glass, then fill 2/3 full with crushed ice. Fill a cocktail shaker with ice, add gin, curacao, bitters, and lemon juice. Shake.

Slowly strain gin and curacao mixture over the ice, so that it floats over syrup. Top with additional crushed ice and insert two tall straws directly in the middle of the glass to replicate popsicle sticks.

Patriotic Punch
2 oz grey goose cherry noir
1.5 oz watermelon purée
Shaken vigorously until frothy
Pour over ice, fill with soda
Garnish with watermelon chunk and sprig of fresh mint

I am a huge Francophile, so I love things that have a French flair. I was in food heaven when I was invited to a Cheeses of France pop up store in New York City by Aliah PR. Delicious cheeses and wines were served for foodies to enjoy cheese in different varieties. My favorite nosh that was served up was the macaroni and cheese made with a slew of different cheeses.

Cheese is known for being a luxury and delicacy in Europe making it an aphrodisiac. The French know how to make a delicious and sexy cheese so next time you are looking for a good cheese, go French.

While it would be great to fly off to France, you are able to experience your love of French cheese in the states. The pop up store takes place a few times a year around the county as well as other tasting events throughout the year. If you check out the Cheeses of France website, you can find out about events and where to buy your favorite French cheese.

One of my favorite cheeses at the event was Camembert.  A cheese so creamy and delicious, it is known for being a famous soft French cheese. I scored this Grilled Camembert Sandwich recipe from the Cheeses of France website. Everyone loves a grilled cheese, but imagine a camembert grilled cheese with an aphrodisiac tomato soup. How oh la la, a foodgasm in the making.

Whip this up for your special someone, even if that person is you. Joie de vivre!

Grilled Camembert Sandwiches w/ Tomato Soup

Ingredients:

10 ¼" slices bread 
1/4 cup olive oil 
2 tsp freshly cracked black pepper 
16 ¼" slices Camembert
1/2 cup extra virgin olive oil,
1 sliced onion
2 crushed cloves garlic 
2 1/2 pounds cored and chopped tomatoes
12 fresh basil leaves
salt and cayenne pepper 

Directions: 

Sandwiches: Heat olive oil and cracked pepper over low heat. Turn off and let infuse for 10 minutes. Place sliced cheese on half of the bread slices (making sure the cheese comes to the edge of the crust). Place top slice on each sandwich and put them together so they are crust to crust. Cover all the sandwiches with a layer of plastic wrap and place a medium cutting board on top of sandwiches to gently weigh them down for 15 minutes. Using a pastry brush, thoroughly brush surface of both faces of the sandwich with the pepper oil. Preheat a Panini griddle on low or a medium sauté pan over low heat. Wipe surface with a little oil. Place sandwiches in griddle or pan and cook until slightly browned, 2 - 3 minutes per side until cheese is melted. Keep heat low so bread doesn't burn.

Tomato soup: Combine olive oil, onion and garlic in medium saucepan and sweat together for about 20 minutes, or until the onions are soft and translucent. Add tomatoes and cook another 15 minutes. Add stock and basil leaves and bring to a simmer. Cook gently for 20 minutes.

Place soup into a large bowl through a fine strainer or food mill, to remove seeds, skins and basil. Salt and pepper (cayenne) to taste. Serve tomato soup hot with warm sandwiches. Drizzle extra virgin oil over the soup along with a couple small basil tops.

Serves 5

Courtesan Connoisseur: Cameron Hughes

I had the delicious opportunity of tasting wines from Cameron Hughes Lot Series at the Food Fete in New York City. I give this lifestyle brand of wines a modern courtesan thumbs up for not only taste, but for also having a staff of people who want to you to experience wine in a way that brings your taste buds pleasure.

For ten years Cameron Hughes Wines has been bringing exceptional wine at real world prices to people who love a good glass of wine. Raise your hands if that is you!  There are five lines to choose from The Lot Series, The Flying Winemaker, Hughes Wellman, Frunza, and Zin Your Face.

Next time you see a Cameron Hughes wine, give it a try. You will love the quality of wine that they make at such a delightful price. Have fun and try more than one. Cheers!