Month: January 2015

Oh, Sooooo Hot!

This is the kind of dish that will make you lick the sauce from your lover’s lips, hips, do a back flip, and skip.  It’s that damn good! 

01-30-2015 Oh Sooo Hot Honey Wings

I discovered this hot honey wing recipe from a post to my Facebook  page from the National Honey Board. With a few modifications, it is all the rage at Café L’Amour!  I made it for a lunch date the other day, and let me just say, we unexpectedly celebrated Superbowl Sunday early (Go, Seahawks!!!).   With me as the quarterback, chicken wings in hand, the opposing defensive line tackled me before I could make the pass.  This is a good thing in the game of cooking with love.  I came out of the “nooner” a champion!  Go ahead and get you some pre-game action.

Sensuously yours,

Honey L’Amour



Honey is everything in the world of aphrodisiacal foods, combined with fiery hot sauce, sweet molasses, and the flavorful Creole spices that make up this recipe, I guarantee you’ll have a love feast.  Serves 4


2 pounds chicken wings, separate drummette from wing (discard …) 1 teaspoon salt
2 cups buttermilk 1 teaspoon red pepper ♥♥
2 cups flour 1 teaspoon black pepper ♥♥
  1 teaspoon chili powder ♥♥
  1 teaspoon garlic powder
  1 teaspoon onion powder
  Alternately, use Tony Chachere’s Original Creole Seasoning


½ cup honey ♥♥
1 tablespoon molasses
4 tablespoons cayenne pepper sauce ♥♥ (Frank’s Red Hot)
2 tablespoons unsalted butter

 ♥ = love stimulant

♥♥ = sexual desire stimulant


Oh, So Hot Honey Wings stimulate both love and sexual desire.  Burn a pink and red candle while making this sexy dish and visualize your wish for sweet love and a burning desire that’s hot like fire.


  • In a cast-iron skillet, pre-heat canola oil to 160 degrees
  • Marinate separated chicken wings in the buttermilk for at least 30 minutes
  • Remove chicken wings from buttermilk and lay flat in a shallow glass dish and season both side of the chicken with the spices (spices should be combined)
  • Place the flour in a separate bowl and dredge each piece of chicken before dropping in the heated oil
  • Cover the skillet and let cook for approximately 6 to 10 minutes before turning wings over to cook on the other side (the internal temperature of the wings should reach about 160 degrees)
  • Drain chicken on a cooling rack over a cookie sheet


Pre-heat sauce pan, add butter, molasses, honey and hot sauce, combine until well mixed; dip each chicken wing in sauce and return to the cooling rack; let set for a few minutes before plating.

Serve on a heart platter and eat with your fingers

Warming up with Jack Frost

01-07-2015 Warming up with Jack Frost - Potato Leek SoupJack Frost WindsAs I opened my eyes and returned to consciousness, I had a strong urge to be the first person outside in my neighborhood.  I longed to have the morning to myself, to enjoy the unadulterated break of day.  The air, fresh, crisp, the snow untainted.  The flakes gently kissed my face good morning.  “Honey, how will you spend this first “real” Nor’easter snow day of the winter solstice?” whispered the wind.  I, like the northern hemisphere of the earth have gone dark for the season, shut down to rejuvenate.  This is the time to quietly re-create. I 01-27-2015 Warming up with Jack Frost - Front Dooram one with nature, the freeze has come to chill me out.  I answered, “The lifeless winter months are colder than a witch’s teet, but I plan to weather this storm in peace.”  I fancied Jack Frost as my winter lover as the wind breezily responded with a howl against my skin.  I went back in to make potato leek soup to warm up with my new found friend.

Sensuously yours,

Honey L’Amour


 The All Knowing Potato Leek Soup

The “eyes”, as the roots are called on potatoes symbolize intuition and awareness.  With their natural ability to hold heat, get cozy with this winter soup and rejuvenate your being.  Serves 8


  • 4 slices bacon, chopped
  • 1 tablespoon unsalted butter
  • 4 leeks (white part), chopped
  • 3 celery stalks, diced
  • 4 Yukon Gold potatoes, chopped
  • 1 garlic clove, minced
  • 8 cups chicken stalk
  • 1 tablespoon dried thyme
  • 1 bay leaf
  • 3 teaspoons salt
  • 3 teaspoons pepper
  • 1 cup heavy cream


  • Brown the bacon in the bottom of a large stock pot
  • Remove the bacon, drain the fat, reserve one tablespoon bacon in the pot, and reserve cooked bacon on the side
  • Add the butter, leeks, celery and garlic until just ‘welted’
  • Add potatoes, chicken stock, thyme, bay leaf, salt and pepper
  • Boil on high heat until potatoes are tender
  • Turn off heat, allow stock to cool a bit
  • Put the stalk in a blender and puree, return to pot
  • Over low heat, add the cream

Serve in soup bowls topped with reserved bacon bits and fried shallots, mmmmmmmm

Whipping up Bliss – Amorous Cooking Workshop

01-24-2015 Cooking with Love and Chocolate - Honey L'Amour TablescapeBrrrrrrrr, it was nippy in Brooklyn this past weekend.  The crisp air and howling winds whispered freezing threats, warning us all to stay in.  But that didn’t stop me and my HangWiz friends from participating in my first amorous cooking experience, “Cooking with Love & Chocolate at Café L’Amour”.  I woke up early to prepare for the workshop.  I had to finish typing up the handouts with the recipes and other fascinating stories about the aphrodisiacal power of chocolate.  Then of course everything had to be “mise en place”.  It was my vision that everything would flow like a Food Network cooking show.  All of the ingredients for the Nipples of Venus bonbons were measured out on a display table with the proper cooking tools.  On a separate table, I prepared a Valentine’s Day tablescape of pink and red to demonstrate that cooking with love is more than just cooking.  Engaging all of the senses equally is the sensuous activity of this craft.  The mood fit the learning occasion as I lit candles from the doorway to the kitchen and played Andre 3000’s “The Love Below” in the background to emphasize that every day truly is the 14th (of February), which is designated as “lover’s day”.  To warm up my guests as they arrived, I offered them a hot cacao martini served up with whipped cream and one of my charming butter Kinky Kookies.  A class I’ll offer at a later date.  The presentation answered the why and how chocolate is an aphrodisiac, which led into the rich history of where the Nipples of Venus bonbons originated.  We melted chocolate over simmer water, tempered it until it was perfect for coating our bonbons, played with food coloring to change white chocolate pink and red.  We even thought to write sweet nothings for our Valentines to accompany our handmade goodie bags.  My guests and I genuinely enjoyed an atmosphere filled with the magic of romance and learned much about the joy of cooking with love.  I hope that you will join me in a future session on a mission to nurture lovers in intimate relationships, from the stomach to the heart.

Sensuously yours,

Honey L’Amour

01-24-2015 Cooking with Love and Chocolate - Nipples of Venus - White01-24-2015 Cooking with Love and Chocolate - Honey Kookies Nipps