Reiley - Fork Me, Spoon Me: the Sensual Cookbook

chocolate

vanilla

fig

ginger

mango

saffron

almond

chocolate

ginger

fig

Ive noticed that sometimes there is a disparity between the kind of pleasure women and men find in food.

This ones for the ladies.

Both chocolate and cheese, the recipes two main ingredients, contain phenylethylamine, PEA, a chemical believed to aid in stimulating sexual arousalgood for both men and women. But soft, ripe brie emits an aroma that is said to trigger pheromone receptors in women, making this dish ladies choice.

2 cloves garlic, thinly sliced

1 1/2 t butter

1 1/2 c dark chocolate chips

1/2 c heavy cream

6 oz wedge of ripe brie

1 pint strawberries, washed with stems on

1/2 French baguette

preparation

Put garlic on a baking tray and sprinkle chunks of butter on top. Toast under the broiler until just brown. (Adult supervision recommended.) Remove from broiler and toss the hard, golden chips in the melted butter and set aside to rest.

Arrange the brie and strawberries on a serving platter.

In a double boiler or a metal mixing bowl fitted onto a small pot of simmering water, gently melt the chocolate chips with the cream over low heat, stirring steadily with a gentle motion. (Note: You can melt chocolate in the microwave, but it burns very easily. Only try this method if you feel sure of your technique.)

When chocolate reaches a smooth, creamy texture, remove from heat and fold in the hard garlic chips.

Smother the cheese with the hot chocolate and allow the sweet topping to drench a few berries.

Serve immediately with a hunk of French bread.

from the laypersons perspective

My friend Juli declares this dish to be better than sex. For the record, I dont think she would live a life devoid of sex in exchange for melted chocolate and brie, but this dish definitely hits a girl with a wash of happy hormones.

What can I really say about a milkshake? Its creamy, smooth, nutritious, and delicious.

1 c vanilla ice cream or frozen yogurt

1 c milk or, for a thick shake, half-and-half

1 t vanilla extract

4-5 malted milk balls, crushed

preparation

Dip the lip of two glasses in a saucer of milk. Then dip into a dish of crushed milk balls while rolling the lip gently to coat with chocolate dust.

In a blender, combine ice cream, milk and vanilla extract. Blend until smooth. Pour the frothy shakes carefully into the milk ball rimmed glasses and drink immediately.

my milkshakes

Some fans of my milkshake have a serving suggestion for taking the sucking experience to a whole new level. Try alternately sucking the creamy shake through a straw and licking the chocolate from the rim.

I love to play with my food. Sharing the experience and getting my hands involved in the game brings a spark of excitement and creativity. And besides, who doesnt love a roll in the sugar?

6 fresh figs, quartered

1/4 c sour cream

2 T brown sugar

preparation

Serve sour cream and brown sugar in separate bowls. Dip figs in the cream and then roll in the sugar.

by Chef Ivy Haaks, creator of Whole Haute organic delivery in Los Angeles

This candied crust dances in perfect harmony with many sensual fruitslet your imagination run wild. It is superb filled with passion fruit mousse or simply piled with slices of rich ripe mangoes and strawberries. Lemon or lime custard filling makes a perfect combination of hot, sweet and tart.

Give yourself enough time to prepare the pie or tart in advance and be sure to let the filling chill for a couple of hours. Then serve this dessert to someone who deserves your undivided attention and let the evenings adventure unfold.

2 T crystallized ginger, finely chopped

1/4 c confectioners sugar

1 1/2 c all purpose, unbleached white flour

8 T cold butter, cut into small cubes

1 egg yolk

2 T cold water

preparation

Blend the crystallized ginger, sugar and flour in a medium bowl. Add butter. Either using an electric mixer or a pastry cutter, combine the mixture until you have a crumbly texture. Add in the egg yolk and 1 tablespoon of water. Beat it to a sticky dough. If the mixture is too dry, lubricate with the second tablespoon of water and mix again until your dough comes together. Let the dough rest covered in the refrigerator for one hour.

When you remove the dough from the refrigerator, let it stand at room temperature for about 10 minutes. Sprinkle a clean, dry work surface (preferably marble) with flour. Using a rolling pin, flatten the dough into a circle.

Preheat oven to 350 degrees.

Spray a 9-inch pie plate with non-stick cooking spray. Line the pan with the rolled and cut pastry and trim the top edges to meet the rim of the pan. Place the tart shell in the freezer for about 30 minutes. When crust has chilled, place a piece of parchment paper on top of the pastry dough and layer dried beans on top of the crust. (This will weigh down the pastry and prevent the crust from having unwanted bulges that tend to grow as the crust gets hot.)

Bake the pastry at 350 degrees for about 15 minutes until the tart shell begins to brown. Remove the parchment paper with the beans and bake the naked shell for an additional 10 minutes or until the tart is golden. Let the crust cool to room temperature before adding your favorite creamy filling to the tart.