“Its invigorating scent, sharp flavor and medicinal qualities have made ginger a bona fide aphrodisiac for a millennia….Eaten straight, it tastes zippy and hot on the tongue. Cooked, it transforms into a more subtle, spicy-sweet flavor…Beyond the senses, ginger helps with a myriad of medical issues, calming motion sickness, alleviating migraines and thinning the blood. The last of these issues plays the stronger role in ginger’s aphrodisiac qualities by allowing blood to flow easily to all parts of our system, engorging the body’s most sensitive areas with oxygen-rich blood. And we all know what that means”—from the ginger entry in THE NEW INTERCOURSES: an aphrodisiac cookbook by Martha Hopkins and Randall Lockridge (Terrace Publishing). www.intercourses.com
The Man and I cooked together Saturday night in my kitchen!, taking recipes from the new edition of the gorgeous The New Intercourses cookbook. (Cooking with a man—something I haven’t done since I lived with my darling Jack D., he of the Perfect Penis, whose baked brie with toasted almonds, apple slices and French bread was our favorite meal.) The Man made capellini with rosemary—while I prepared the ginger-spiced pecans to go over honey ice cream.
The book is divided into sections based on an aphrodisiac food, such as chocolate, oysters, chiles, ginger, basil, figs and more. Each section begins with a seductive entry describing the food and the recipes are introduced by interesting little vignettes.
As we were savoring the delicious pasta, I read aloud the story of its contributor, a man named Dan “who has been seducing women with poetry, snug couches and food” for several years.
“These tactics work because he’s so loveable, so charming and ultimately unavailable.”
The Man protested: “I don’t own a snug couch and I prefer philosophy to poetry.”
Here’s the ginger-spiced pecan recipe:
1 large egg white
2 tablespoons honey
½ teaspoon finely grated fresh ginger
¼ teaspoon Kosher salt
6 oouces (about a cup and a half) pecan halves
Preheat the oven to 300.
Line a rimmed baking sheet with parchment paper.
Whisk the egg white til foamy.
Add honey, whisk to blend.
Add ginger and salt and combine well.
Add pecans, stir to coat, and spread in single layer on baking sheet.
Bake for 30 to 35 minutes, stirring even 10 minutes, until the nuts turn a rich caramel color.
Theoretically you can store leftover nuts but we ate them. Yummy. Sexy.
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