Month: February 2015

Pungent Sexual Wonder

40 Cloves of Garlic Chicken

40 Cloves of Garlic Chicken

I woke up early this morning excited to make one of my favorite recipes, “Chicken with Forty Cloves of Garlic”.  It’s been a few years since I last prepared it.  As I went over the ingredients I started to reminisce on a tryst that explicitly brought garlic to my awareness as an aphrodisiac.    I traveled three hours to rendezvous with a cross-country love interest that happened to be close enough to my home town on business that it was worth the trip.  We met at Aquariva, a waterfront restaurant along the Willamette River in Portland, Oregon.  It is connected to the Avalon Hotel.  My car was parked valet for an overnight stay as we proceeded inside.  As starry eyed lovers do, we made small talk hoping to strike a chord of common interest.  The menu is always a safe bet.  As I removed the outermost layer of skin from the garlic bulbs before blanching them in boiling water to make it easier to peel the forty cloves, I could distinctly hear his whispery sexy voice, ask me, “Do you know that garlic is an aphrodisiac?” I recalled that he contemplated ordering an hors d’oeuvre laden with the pungent herb.  He told me he read about it in an article he found in Men’s Health magazine.  He wanted to know if I liked garlic.  I coyly responded that it would be interesting to find out if it’s true.  I let him know that I packed an apple for my drive down, it was in my bag, and that they are known to be natural breathe fresheners.  We shared the garlic starter and soon thereafter, the apple too.

Garlic is high in allicin, a compound that improves blood circulation throughout the body which yields increased sexual stamina.  It also stimulates the production of nitric oxide, a natural arousal booster that is responsible for the mechanism of an erection.  This heady herb helps men overcome sexual overindulgence and nervous exhaustion.  It should also be noted that the chemical substance that creates garlic’s aroma is also one of the chemicals present in female sexual secretion.

The romance on the river infused my dish with the “je ne sais quoi” ingredient that makes amorous cooking so irresistibly delicious.  Get cooking with the 40-cloves of garlic recipe below to create your own pungent sexual wonder memory.

Sensuously yours,

Honey L’Amour

P.S. To keep things fresh, try my Aphrodite Apple Pie for dessert.


 = love stimulant  ♥♥ = sexual desire stimulant


This recipe is derived from my favorite Food Network cook show hostesses, Ina Garten. It’s her French influenced cuisine and her expression of love for Jeffery (her hubby), that I so adore. “The Barefoot Contessa” is for sure a seductress in the kitchen and from this recipe, it is clear that she must know a thing or forty about cooking with the aphrodisiac, garlic!

3 ½ pounds chicken, cut into eighths (I used thighs, because they are sooo juicy) 4 whole heads garlic, about 40 gloves ♥♥
1 tablespoon unsalted butter 1 tablespoon garlic powder ♥♥
2 tablespoons olive oil 1 tablespoon onion powder
3 tablespoons Cognac, divided 1 tablespoon black pepper ♥♥
1 ½ cups dry white wine ( I used a Sauvignon Blanc) 1 tablespoon salt
2 tablespoons flour 1 tablespoon fresh thyme leaves
2 tablespoons heavy cream


  • Separate the gloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
  • Dry the chicken. Season liberally with spices on both sides.
  • Heat butter and oil in a large pot or dutch oven over medium-high heat.
  • In batches, saute the chicken in the fat, skin side down first, until browned, about 3 to 5 minutes on each side. Turn with tongs
  • When a batch is done, transfer it to a plate and continue to saute all the chicken in batches
  • Remove that last chicken to the plate and add all of the garlic to the pot
  • Lower heat and saute for 5 to 10 minutes until evenly browned
  • Add 2 tablespoons of the Cognac and the wine, return to boil, and scrape the brown bits from the bottom of the pan
  • Return the chicken to the pot with the juices and sprinkle with the thyme leaves
  • Cover and simmer over low heat for about 30 minutes, until all the chicken is done
  • Remove the chicken to a platter and cover with aluminum foil
  • In a small bowl, whisk together ½ cup of the sauce and the flour and then whisk it back into the sauce in the pot
  • Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes.
  • Add salt and pepper to taste
  • Pour the sauce and the garlic over the chicken and serve hot!

Let the Good Times Roll!


02-16-2015 Let the Good Times Roll

“Laissez les bon temps roulez” is going down in NOLA for Fat Tuesday!  The carnival of Mardi Gras is a hedonistic celebration of merrymaking before the start of a 40-day cleansing fast. Pre-Christian, this is the time of year that ushers in a new season, Spring.  This feast marks the last hurrah of Winter and is another opportunity to feed the insatiable libido.  The Cajun and Creole people of New Orleans, Louisiana are revered for throwing the best Mardi Gras party in the United States and are famous for their cuisine.  It is an infusion of French, African, Caribbean, and Spanish influences that make for the tantalizing flavors of this region.  Perfect for a seduction supper.  The key spice that ignites an aphrodisiac fire in this sensational cuisine is cayenne pepper.  It gets the heart pumping, pores sweating and blood flowing towards the genitals.  Sounds like a party to me.  Let the good times roll!

Bonne santé,

Honey L’Amour


 = love stimulant ♥♥ = sexual desire stimulant


People from down south are reputed to be highly sexed and uninhibited in grinding anywhere and anytime. For this reason, it is nick named, “The Dirty”. You can get a little taste of what it must be like in this recipe. Serves 5   


1 pound ground beef 1 teaspoon black pepper ♥♥
1 pound spicy sausage 2 teaspoons salt
½ pound chicken giblets 2 tablespoons Lea & Perrins (worchestershire sauce)
½ cup scallions, diced 2 bay leaves
½ cup onion, diced
1 cup celery, diced
¼ cup parsley, diced
¼ cup pepper, diced
1 stick butter
1 tablespoon garlic, diced
1 can (15 ounce) cream of mushroom soup
Chicken broth
White rice, long grain

*Justin Wilson’s recipe


In a large dutch oven over medium heat, combine the ground beef, sausage, chicken giblets, shallots, onion, celery, bell pepper, parsley, garlic, black pepper, salt, Lea & Perrins, and butter and let it cook for 4 hours, stir periodically. Add the cream of mushroom soup and cooked white rice (use the chicken broth to prepare rice), stir and let it cook for additional 10 minutes to marry all of the flavors. Be sure to take out the bay leaves before adding the soup and rice.  


Mythology has contributed strongly to the marriage of seafood as a love inducing food.  As legend has it, sea creatures are infused with the sexual energy of the goddess of love who was born of the sea, as such the high dopamine count will make you feel sexy.  This sea bass dressed in the Creole spices of lust and passion are sure to awaken hot lovemaking that is long lasting. 

4 Sea Bass fillets ♥♥ 3 tablespoons smoked paprika
2 tablespoons olive oil 1 teaspoon cayenne pepper ♥♥
1 tablespoon butter 1 teaspoon ground black pepper ♥♥
½ lemon, juiced 1 teaspoon salt
1 tablespoon onion powder
½ teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano


  • Combine spices
  • Season each fillet so that both sides are liberally coated
  • Allow fish to sit for 15 minutes at room temperature prior to cooking
  • In a large skillet, over medium-high heat add the olive oil and butter and cook the fillets for 2 to 3 minutes on each side.  Sprinkle with lemon juice and transfer to plates


Mostly a companion at fish fries that aide to the sensual nature sea creatures. These hush puppies are infused with sexuality, shaped to match the storehouse of the male life force.


1 cup corn meal ½ teaspoon cayenne pepper ♥♥
¾ cup flour 1 teaspoon salt
3 tablespoons onion, minced ½ teaspoon sugar
4 green onions, thinly sliced
½ jalapeño, minced ♥♥
1 egg, beaten
1 ½ teaspoon baking powder
1 cup butter milk
Canola oil for deep frying


  • Heat oil to 320 degrees F.
  • Using a tablespoon or melon ball scoop, spoon 1 inch balls of batter in the hot oil
  • Fry for 3 to 4 minutes, flipping so that both sides brown.

Bon Appetite!

Be Mine

02-08-2015 Wrap me in Chocolove Caramels

Dear Valentine:

The lore of February 14th, a day for lovers, includes a tale of a mischievous, youthful deity.  He oversees romance and has the power to invoke a lustful appetite.  This legend is mirrored in both Greek and Indian cultures.  In Greek mythology, the deity is known as Cupid.  The god of desire, affection and physical love.  He’s Aphrodite’s son.  He strikes his suspects with love arrows causing them to become uncontrollably in love.  His story is one of love and souls coming together to create pleasure.  However, Cupid has two kinds of arrows, a gold-tipped one that inflames love and a lead-tipped arrow that fills the target with hatred.  In India,  the deity is named Kama.  Kama’s bow is made out of a sugarcane stalk and is strung by a line of bees.  He has five special flower arrows, that have stimulating, aphrodisiac qualities, like jasmine blossoms for example, that cause his targets to be ‘lovestruck’.  The effects vary depending on where he strikes.  If he aims at your heart, you’ll experience the initial excitement of attraction.  As he  is carried off in a chariot drawn by love birds, it is said that any place Kama strikes, you’ll be slayed with love.

I’m aiming to melt your hearts too.  My “Be Mine” Valentine is a handcrafted valentine heart box filled with Cupid-inspired homemade treats that will awaken sweet lovemaking for all who partake.  I have twelve on my list.  Surrender to the irresistible principle of pleasure and subscribe to ‘’ today.

Delightfully yours,

Honey L’Amour

Valentine Contents:

  • Hey Pumpkin Caramels
  • Pretty Little Sweets
  • Wrap Me in Chocolove Caramels


02-08-2015 Wrap me in Chocolove Caramels


Chocolate is the queen of aphrodisiacs.  The complexity of her compounds are so intricately designed to stimulate euphoric feelings that she melts in your mouth at the temperature of a kiss.  Make out with these chocolate covered caramels lingering in the lovejoy this creamy bonbon gives.  Makes 28 one-inch caramels



¾ cup heavy cream
½ cup milk, plus 2 tablespoons
1 cup sugar
½ cup brown sugar, plus 2 tablespoons
1 teaspoon sea salt
1 tablespoon unsalted butter
1 ½ tablespoon water
¼ cup corn syrup
1 cup 56% dark chocolate, melted ♥♥

Recipe adapted from Lavender Caramels by Em Hassan

  •  Line and butter 6- by 6-inch square baking and set aside.
  •  Clip a candy thermometer to the saucepan. Add cream, milk, brown sugar, salt, butter, syrup, and water and bring to a simmer over medium-low heat.
  • With a wooden spoon, stir clockwise constantly until the caramel reaches 246° F (about 25 minutes).
  • Remove from the heat and pour into lined dish. Tap the pan to help smooth the top, set aside to cool for 15 minutes, and then place in the fridge overnight.
  • Immerse your cutter or knife in boiling water to make cutting easier. Cut the caramels.
  • Place melted chocolate in a glass and drop the caramels in the chocolate to coat. Gently pick up the caramels with a fork, sprinkle with lavender, and place on parchment to cool.
  • Store in an airtight container for up to 10 days

02-08-2015 Hey Pumpkin Caramels


Turning into a pumpkin after midnight is not such a bad thing after all.  Pumpkin has been found to increase penile blood flow by 40%.  This bonbon of seduction lays it on thick, it is made with pumpkin puree, pumpkin spice and pumpkin seeds.  Never doubt your fairy god mother.    

2/3 cup unsalted pumpkin seeds ♥♥
1 ½ cups heavy cream
2/3 cup pumpkin puree ♥♥
1 teaspoon pumpkin spice ♥♥
2 cups white sugar
½ cup corn syrup
1/3 cup maple syrup
¼ cup water
4 tablespoons unsalted butter, diced
1 teaspoon lemon juice
¾ teaspoon fleur de sel

Original recipe at [}


  • Dry toast the pumpkin seeds in a skillet until they start to pop.
  • Line the bottom and the sides of an 8-in square glass pan with parchment. Butter the sides of the parchment paper. Evenly spread out the toasted pumpkin seeds on the bottom of the pan, on top of the parchment.
  • In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture warm, but not boiling. Set aside.
  • In a second pan, with sides at least 4 inches high, combine the sugar, both syrups and water. Stir until the sugars are melted,.
  • carefully add the cream and pumpkin mixture to the sugar mixture, and slowly bring this mixture to 240 degrees as registered on a on a candy thermometer. This  approximately 30 minutes, watch carefully and stir it frequently, once it reaches the 240 degrees F, pull it off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.
  • Pour the mixture into the prepared pan. Let cool 30 minutes and sprinkle the salt over the top.
  • Let the caramels fully set overnight before using a hot knife to cut them into 1-inch squares and wrapping them individually in waxed paper (very important, my candy paper was not waxed, have fun getting the goodies out ;).
Raspberry Cookies

Little Pretty Sweet


I am in love with these sexy cookies, you will be too! 

2 ¾ cup all-purpose flour
2 sticks unsalted butter +2 tablespoons, softened
2/3 cup white sugar
2 egg yolks
¼ teaspoon salt
½ teaspoon vanilla extract ♥♥
½ teaspoon lemon zest
Filling: raspberry jam


  • Cream together the butter and sugar in your mixer. Once you have a smooth mixture, add in the salt and the egg yolks and mix again, until creamy and yellow. Then, add in the flour in three portions, and mix until a soft dough forms. Wrap the dough in plastic wrap and refrigerate overnight.
  •  Once you are ready to use the dough, take it out of the fridge, and let it warm up a little bit until you are able to roll it out. On a floured surface, roll the dough out to about a 1/4 inch thickness, and cut out your heart shapes. (You want to cut out half of the shapes with the small heart hole in the middle, and half of them without it.) Preheat your oven to 350 degrees F and place your hearts on parchment paper lined baking sheets. Bake for about 8 – 10 minutes, or until the cookies are just very lightly golden.
  •  Cool completely. Dust the top cookies with confectioners’ sugar, spread the jam on the bottom cookies, sandwich together. Store the cookies in an air-tight container.