“The Art of Seduction” menu

You know how it’s done, dust off your sexiest outfit and do your thing! You are half way there with this meal, as we know, food is the greatest seducer of them all!

“The Art of Seduction” main course demo

‘One take’ Cooking Videos so forgive any faux pas & yes I know that I talk too much at times!
PS: If you’re enjoying the ‘Menu Mood Music’, please remember to pause or mute it before watching this Main Course Demo—unless you’re really into multi-tasking!

“The Art of Seduction” recipes

Here’s a simple, yet decadent appetizer for the two of you to whet your appetite for the main course!Kitchen Confidence Rating Scale: Budget Rating Scale: Serves 2, of course!1 package (8...
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Cheese fondue is only as good as the cheese you put in it—so always choose the best…nothing but ‘the’ best for this evening of course! Whisper sweet nothings in his or her ear as you...
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Let Me Hear Your Body Talk!Kitchen Confidence Rating Scale: Budget Rating Scale: Serves 2, of course!--Salad 1 (14 ounce) tin of hearts of palm, rinsed and chilled 1 (14 ounce) tin of...
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This cake is sheer decadence, it is probably one of ‘the’ most impressive chocolate cakes that I have ever bitten into!Kitchen Confidence Rating Scale: Budget Rating Scale: Makes 1...
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“The Art of Seduction” playlist

Gourmet Safari music icon_50px

Some music to get you in the mood!
(Click printer icon to print this shopping list)

“The Art of Seduction” menu shopping list

BEGIN: “Loosen up” Phyllo Crab Cups

  • 8 ounces cream cheese
  • 3 tablespoons horseradish (or less if it’s ‘hot’)
  • 1-cup crab meat (tinned works fine as well)
  • 1 onion, finely diced
  • 2 packages miniature phyllo tart shells
  • ½ teaspoon paprika

 

FOLLOW: “Talk Dirty to Me” Cheese Fondue a la Diable – Nectar of the Gods

  • 1 clove garlic
  • 2 cups (500 mL) dry white wine (dry wine is key in this recipe)
  • 4 cups (1 pound) Emmental cheese, shredded (Aged Cheddar, Gouda, Gruyère, Swiss or Emmentaler can be substituted)
  • 2 tablespoons cornstarch
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon freshly grated nutmeg
  • 2 tablespoons kirsch* (or substitute with fruit brandy ie apple brandy)

Traditional ‘Dippers’:

  • 2 baguettes, cut in 1-inch (.5 cm) cubes (other alternatives are sourdough or ciabatta)
  • 1 apple, cored and cubed
  • 1 pear, cored and cubed

Other ‘Dipper’ Alternatives:

  • Cubed ham
  • Blanched or raw broccoli, carrots, cauliflower
  • Blanched asparagus, green beans or fingerling potatoes (cubed)
  • Cherry tomatoes
  • Cubed bell peppers, your favourites!
  • Button mushrooms
  • Pearl onions or green onions

FOLLOW: “Let Me Hear Your Body Talk” Two Hearts Salad with a Hand-made Dressing

  • 1 (14 ounce) tin of hearts of palm, rinsed and chilled
  • 1 (14 ounce) tin of artichoke hearts, rinsed and chilled
  • 6-8 inner leaves of Romaine lettuce
  • 1 tomato, sliced into wedges
  • 3-4 strips roasted red pepper
  • ½ cup strawberries, sliced on their sides (they look like hearts)
  • 2 ounces Gorgonzola cheese, crumbled
  • ¼ teaspoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 1 teaspoon finely chopped fresh tarragon or parsley
  • ¾ cup extra virgin olive oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

FINISH: “Voulez-vous Coucher Avec Moi?” Chocolate-Amaretto Heart Cake

  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups (packed) golden brown sugar
  • 2 large eggs
  • 6 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 1/2 cups sifted cake flour
  • 2/3 cup sour cream
  • 3/4 cup hot coffee
  • 2 tablespoons butter
  • 1 cup sifted powdered sugar
  • 3 tablespoons Amaretto Liqueur
  • 2 (4-ounce) semisweet chocolate bars, chopped
  • 1/4 cup whipping cream
  • 2 tablespoons butter, softened