It's #SexyWineSaturday...what's in your glass?
I got a craving for Chianti so I'm taking my palate on a journey to Italy. I was talking to someone this week who said Chianti is so "old school". I prefer to think of Chianti as the "original gangsta". Comes in on the palate smooth, confident, and sexy.💃Bring it baby! 🔥
The wine of the evening is Frescobaldi Nipozzano Rufina
Riserva 2015. The red has aromas of spice, berry, and violets. I was going to pair it with pasta, but have decided to go with Peruvian style chicken. BOOM!
May the miam be with you. Cin cin!
I was recently at a wine brunch where a guy asked me what my favorite spirit is. As usual I replied, “Cognac”. He seemed a bit shocked as he started to tell me that all of his banking colleagues selected Scotch over Cognac and nobody is drinking Cognac. He picked the wrong person to say that to, because I know different. Cognac is actually going through a bit of a renaissance. I immediately school him on some very specific Cognac information.
Cognac is known as the “king of brandy’. It’s had the reputation of being a spirit for older men or rappers. All that made it sound old fashioned or scared some people away. With the help of bartenders putting more Cognac in cocktails and the history of the spirit being a larger part of the conversation, people have started to catch on that Cognac is spirit that they shouldn’t ignore.
Since the booze market has changed, Cognac houses are responding to a new generation of drinkers. While you have probably heard of Hennessy and Remy Martin which are two of the larger Cognac brands, there are other brands that you should try such as CAMUS Cognac.
Maybe you are asking yourself, why you haven’t heard of CAMUS (pronounced Ka-Moo) ? That being said, they are the 5th best selling Cognac, which isn’t to shabby. They are also still 100% family owned making them the top independent Cognac. The company still thinks of themselves as the new kid on the block since the other top Cognac brands have been around 100-150 years longer than them. One could call those years a big advantage. CAMUS didn’t enter the US market until 2010. They have a little catching up to do. However, they seem to be gaining on the bigger brands and making some waves.
As a way to show off their fierce spirit, CAMUS recently revamped their packaging to appeal to new Cognac drinkers. The design has the house’s emblem, the clover leaf, engraved on the bottle with the signature of Cyril Camus, the current CAMUS President. I hope I get to talk Cognac with him one day. I love that he is leading the way in captivating more drinkers to this elegant and versatile spirit.What I know for sure is that once people try CAMUS, they tend to fall in love with it. Be prepared to have it as a staple in your home bar. To get you going with CAMUS cocktails below is a recipe for spin on the margarita.
2 oz. CAMUS VSOP Cognac
1 oz. lime juice
1 oz. orange juice
1 oz. Cointreau
Shake all ingredients with ice and strain into a glass. Garnish with a slice of lime.
Happy #FoodHistoryFriday! Let’s get down and dirty with a muffin. There was two types of muffins the English and American style. Today’s focus is the American version.
The term “muffin” is derived from the old French word, moufflet which means applies to bread and means soft. American muffins are in the quick bread family and weren’t developed until the 18th century, it’s also when the first muffin recipe made its way to print.
When muffins were first baked in the US, they had fewer ingredients than they do today. It was around the 1950’s that companies introduced muffin mixes. By the 1960’s everybody and their mama wanted a muffin, it was the trend that was in. Around the 1970’s is when muffins entered into the breakfast scene. More women entered the workplace so there wasn’t time for full on breakfast at home. Enter in Sara Lee who offered frozen muffins that could quickly be heated up on the oven. As in “honey take this muffin and get yourself to work…” Along the way muffins took a turn and became larger and sweeter. Some called it an identity crisis…basically a healthy little baked gem became a mini cake at breakfast time. The good news is that there are healthier options in the muffin game ( clearly that’s not the way I went. :P). It’s also great to bake your own at home so that you know exactly what ingredients to into them.
Cheers to the muffin!
Food gives energy which is pure magick so whenever you hit the kitchen there should be love and intent put into the food.
This easy and sexy recipe is perfect to add to a burger or anything that you want to spread it on. Truffles are one very fun aphrodisiac, there are so many sensual and sexy things that you can do with this ingredient.
There is something rather seductive about a deviled egg. Maybe the term “devil” just makes them a little naughty. I have a deviled egg recipe for you that is different and not the traditional way to make deviled eggs. One thing is for certain, they turn out delish! There are a few aphrodisiacs in the recipe including eggs, salmon, and tomatoes.
Eggs are a sign of fertility and new life. Tomatoes are known as the “love apple” red, juicy and scandalous. As for salmon, it is a great source of protein, making it great for your stamina. It also has omega 3′s, proven to elevate serotonin levels in the brain which enhances your sex mood.
A yummy recipe with great natural aphrodisiacs is a winning combination.
Smoked Salmon Deviled Eggs
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Place the tomatoes, cut sides down, onto a paper towel to drain.
Mash the cream cheese with a spoon in a bowl until smooth and workable; stir in the egg yolks, salmon, mayonnaise, brown mustard, sour cream, lemon juice, lemon peel, and 1 teaspoon of smoked paprika until well combined. Season with sea salt and pepper.
Spoon the salmon mixture into the egg halves and cherry tomato halves. Sprinkle with additional smoked paprika for garnish and arrange on a platter. Chill at least 1 hour before serving.
Figs are a fabulous fruit aphrodisiac with a voluptuous shape, a sweet dark flesh with a honey scent, and a unique texture to the tongue. There is a legend has that eating a fresh fig while naked in front of a woman is at the top of the list for performing an erotic act.
The ancient Greeks thought figs were sacred and associated them with love and fertility. Sexy seductress, Cleopatra loved figs. Another fun fact about figs is that is it is believed that an open fig emulates the female sex organs. Next time you see a fig take a look to see if you agree.
This fig recipe also includes the aphrodisiacs honey and pecans, which makes it a triple sexy threat. Make these to serve your boo in bed.
Succulent Stuffed Figs
19 (fresh ripe) small figs
1/4 cup(s) honey
1/2 cup(s) (part-skim) ricotta cheese
1/4 cup(s) natural pecans, toasted and chopped
*Mash the ripest figs on a plate with the honey, using a fork; set aside.
* Trim stems from remaining figs with a sharp knife, then cut a deep “X” in the top of each, making sure not to cut all the way through to the bottom.
*Gently spread each fig apart with your fingertips to make “petals.”
*Combine ricotta cheese and pecans in a small bowl.
* To serve, spoon ricotta mixture into figs. Arrange on a platter and drizzle with the fig and honey mixture.
* Serve the succulent figs to someone sexy ( that just may be yourself).
This cookie recipe has gotten me marriage proposals! Don’t say I didn’t warn you. You can’t go wrong with this cookie which is why it is a courtesan cooks must make and bake!
As I have told you, chocolate is an aphrodisiac. The Aztecs believed that all chocolate is an aphrodisiac (high five). There are elements in chocolate that stimulate to make you feel good and that alleviate pain. It’s also been said that Madame du Barry, one of my favorite courtesans, always served her lovers a cup of chocolate before they were let in to her bedroom. It’s a thought, just saying...
As for the sensual ingredient, vanilla, the scent and flavor is believed to arouse sexual desires, coming from its black beans. The Aztecs use to mix vanilla and chocolate to make one nice aphrodisiac pairing. Oh, the Aztecs were on to something fierce.
This is one sexy cookie. Bake some up and put in something sexy to serve in or make for gift when your partner as been nice or naughty. It will win someone’s heart and stomach.
Courtesan Chocolate Chip Cookies
Preheat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with sugar, brown sugar, eggs, and vanilla. Gradually blend dry mixture into creamed mixture. Stir in the dark chocolate chips with alot of love. Drop a tablespoon of dough per cookie onto ungreased cookie sheets. Bake at 375 F for about 9 minutes or until golden brown.
Get your milk or champagne ready and it’s so on!
I love dessert, especially chocolate dessert. There is something about it that always hits the spot. Also a yummy dessert is a wonderful treat to make for someone just because. They always say that the way to a person's heart is through their stomach.
Well, these dark chocolate brownies are the business. Nothing but chocolate and love. As you may know, chocolate has been an aphrodisiac since the time of Mayans and Aztecs. Besides the taste, the smell of the chocolate and vanilla in the brownies will stimulate the senses to give you a frisky feeling. Bake on you cooking courtesan, unleash your magick in the kitchen.
Deep & Dark Chocolate Brownies
Preheat oven to 350 degrees.
In a medium saucepan, melt the butter with the unsweetened chocolate over low heat, whisk occasionally until smooth and melted. Pour in cocoa powder and whisk to combine. Remove the saucepan from heat and allow to cool for about about 5 minutes. Stir in sugar and vanilla. Next stir in the eggs, one at a time. Now stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined. Pour batter into a greased 8 x 8 or 9 x 13 baking pan. Spread to even out the top and place in the oven. Bake for 40 minutes, then check the brownies with a toothpick. Return to the oven fora few more minutes if the center is gooey. Allow to cool completely, then cut into small squares.
Nigella Lawson is the ultimate culinary courtesan. Her food is what I like say is serious “kitchen magick”, perfect for turning on the palate.
Lawson has a killer dessert with the aphrodisiacs, pear and chocolate, that are made into a decadent pudding. It is a delightful dessert to make for brunch or when you want to impress your guests. A dessert this delish is modern courtesan approved for all your food porn needs.
Pears have long been considered aphrodisiac; ever notice how it has the sensuous shape of a female? The shape, texture and the flesh make it an erotic fruit. As for our good friend, chocolate, it releases the same hormone as sex. Score!
Chocolate Pear Pudding
2 x 415g cans pear halves in juice
125g plain flour
25g cocoa powder
125g superfine sugar
150g soft butter, plus extra for greasing
1 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons vanilla extract
*Preheat the oven to 200°C/gas mark 6 and grease a 22cm square ovenproof dish with butter.
*Drain the pears and arrange them on the base of the dish.
* Put all the remaining ingredients in a food processor and blend until you have a batter with a soft dropping consistency.
*Spread the brown batter over the pears, and bake in the oven for 30 minutes.
*Let stand out of the oven for 5 or 10 minutes and then cut into slabs - and serve with chocolate sauce.
July officially kicks off BBQ season. Are you ready? That means gatherings with your favorite people as you sip wine and eat your favorite foods from the grill.When you get your squad together for good times and good food, don’t forget to find your summer hit. Thanks to McCormick I will be putting together a few playlists for ambience.
McCormick has been a part of my cooking tradition for as long as I can remember. It all started with my mom who is a fabulous cook. In her kitchen cabinet were some of the well known McCormick spices and seasoning such as: Lawry’s Seasoned Salt, Black Pepper, Allspice and Garlic Salt. Then there’s the Yellow Mustard which I know I put on a fair share of burgers when I was growing up. My main go to now is the Old Bay Season. I guess you could say that it’s 50 Shades of McCormick, they always have something for everyone depending on what’s cooking.
I had the pleasure of going to their event in New York City where they had a music and food experience. DJ Jazzy Jeff and Pitmaster Myron Mixon were in the house to give a demo on a had a big BBQ pit build that plays music whenever something is set on the grill. As Jazzy said, “sometimes people forget how important the music is at a BBQ”. Isn’t it the truth?!
As you get your grill on this summer, don’t forget to season your meats and veggies properly. McCormick has a great variety of seasonings to choose from depending on if you are going with meat, chicken, or veggie options. The right spice could be a game changer when it comes to your dish so don’t be shy when seasoning, get it in there.
Last but not least, don’t forget your playlist. I just created a Pompette Playlist for when you want to drink pink. Afterall, rosé is great for a barbecue that goes for still or sparkling. The recommended wines are either Piper-Heidsieck Sauvage Rosé or Chandon Rosé Brut. It all depends on if you are feeling fancy for Champagne or bougie for California Brut. Cheers!