For one person:

1/2 liter of dry white wine
1 glass of cognac
30gr of cinnamon (in sticks)
1 sprig of vanilla
30gr of grated ginger
5gr of ambergris tincture
50gr of sugar syrup
2 quails eggs
a pinch of grated nutmeg

Prepare a concoction soaking the cinnamon, vanilla and, ginger in white wine for 48 hours. Filter the mixture and add the ambergris, and the sugar sirup to which you will have first added the quails eggs, cognac and, the nutmeg. Energetically beat all the ingredients, let the mixture rest and drink your potion one hour before your "rendez-vous"

From: Le Guide des Connaisseurs

Ingredients:

3 - 750 ml bottles of Wine
Juice of 1 Orange
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/2 tsp Powdered Clove
2 tsp Whole Cloves
Honey or Brown sugar

In a large saucepan over very low heat, combine all ingredients and heat until sufficiently warm being careful not to overheat. Sweeten with honey or brown sugar to taste.

From: Submitted by New Jersey

For Each Serving:
1 to 1-1/4 ounces rum
Boiling water

Instructions
Prepare the batter: In a large bowl, cream the butter with the brown sugar, nutmeg, cinnamon, cloves and honey. Continue to beat until the mixture is completely blended and somewhat fluffy. (The batter will keep several days if refrigerated, but allow it to return to room temperature before using.)

For each serving: Pour the rum into an 8-ounce porcelain coffee mug and fill the mug with boiling water to within an inch of the rim. Top with a large spoonful of the "batter" and serve. If you wish, stir the drink before serving; or leave this to the drinker.

From: Food & Wine Holiday Collection (American Express Publishing)

Ingredients:

24-48 Snails
2 Medium-sized tomatoes
1 Green bell pepper
25-50 grams Celery
50 grams Butter
2 garlic Cloves
0.2 grams Saffron
Thyme and sage
Salt

Remove the skin and seeds from the tomatoes. Remove the seeds from one green bell pepper. Chop the tomatoes and the bell pepper, together with a piece of celery, coarsely, using a food processor for 5 seconds. Melt the butter, add two pressed garlic cloves, saffron and generous pinches of thyme, sage and salt to the melted butter. Let stand for a few minutes, then add the chopped vegetables. Place 24-48 snails (depending on size) in special snail porcelain ramekins with handles or simply in two individual gratin dishes and cover with the butter-vegetable mixture. Cook in the preheated oven (500 F, 260 C) for 10 minutes or until the vegetables begin to turn slightly brownish.

Serve together with a baguette type bread and a glass of Chablis.

From: Anne's and Johan's Website

Ingredients (Makes 8 servings):

1 pound butter
1 rib celery -- finely chopped
2 bunches scallions -- finely chopped
1 bunch parsley -- fine chopped
3 tablespoons Worcestershire sauce
1 teaspoon Tabasco
1/2 to 3/4 cup Herbsaint or Pernod
1 1/4 cups seasoned bread crumbs
48 Oysters in their shells
Rock salt

Melt the butter in a large skillet and add the celery, scallions and parsley. Saute for 5 minutes, then add the Worcestershire and Tabasco. Reduce heat to medium and cook for 10 minutes. Add the Herbsaint or Pernod and bread crumbs; cook for 5 minutes more. Remove the pan from the heat and transfer the mixture to a bowl.

Chill in the refrigerator for 1 hour, until cold but not firmly set. Using an oyster knife, pry open the oyster shells then remove the oysters. Discard the top shells; scrub and dry the bottom shells. Drain the oysters. Arrange 6 oyster shells on an ovenproof pan or tray lined with a layer of rock salt about an inch deep. Make 8 trays in all. Place 1 oyster in each shell. Heat oven to 375 degrees F. Remove the chilled Rockefeller topping from the refrigerator and beat it with an electric mixer to evenly distribute the butter and infuse air into the mixture; transfer the mixture to a pastry bag fitted with a large plain tip. Pipe a tablespoon of the mixture onto each oyster, then bake in a 375 degree oven for 5 to 8 minutes. Serve each person a tray of piping hot oysters.

From: Submitted

Selection of your favorite fruits
½ of a lime
Fruit sugar
Yogurt
Thick, clear honey
Pine nuts

Cut a selection if freshly washed fruit into chunks or slices. Add the juice of ½ of a lime and mix in bowl. Sprinkle lightly with fruit sugar and refrigerate for at least 1 hour, preferable 2. The fruit sugar will draw some of the juice out of the fruit. Stir in as much yogurt as you wish, dribble on some thick clear honey and top with a handful or pine nuts.


From the book Love Potions and Charms by Francis Melville, to purchase this book, please Click Here

Thia classic dessert fondue, is the only one worth eating! Strawberries are the fruit most commonly used as a dipper, although almost any fruit such as apple slices, banana, chunks of fresh pineapple, and melon balls can also be used.

Ingredients:

6 ounces unsweetened chocolate - cut into pieces
1 1/2 cups sugar
1 cup cream
1/2 cup butter (Do not use margarine)

Melt the chocolate in a saucepan on the stove over a low heat. Add the sugar, cream, and the butter. Cook, stirring constantly, until thickened - about 5 minutes. Pour the chocolate into a ceramic or enamel fondue pot and place it over a low heat

Food as Foreplay:
Recipes for Romance, Love and Lust