Coastal Flavors Menus To Love

Do aphrodisiacs really work? The following Valentine's Day inspired recipes feature those ingredients believed to deliciously heat up desire, but be sure to discover for yourself. To set the tone of the evening with Lowcountry romance, start with oysters wrapped in love-that's southern for bacon!

Follow this with a seductively simple salad and a grilled filet mignon, done to perfection, and drizzled with truffle oil.
Mrs. Wilke's Confederates on Horseback

Recipe from Mrs. Wilkes's  Dining Room on Jones Street in Historic Savannah

Confederates on Horseback is the more poetic name for skewered oysters wrapped in bacon. Partially cooked bacon is the key to keeping your oysters from overcooking. You can bake them, make them under the broiler or on the grill. Traditionally they are served on little toast points, but I like mine on a bed of baby spinach leaves.

1 pint select shucked oysters
12 strips bacon, sliced in half
Ω tsp kosher salt
Sprinkle of freshly ground black pepper
Sprinkle of paprika
2 Tbsp fresh parsley
lemon wedges

Preheat the oven to 450∞. Wash and drain oysters. Sprinkle oysters with salt, pepper, paprika and parsley. Partially cook the bacon, drain on paper towels, then roll the bacon slices around each oyster and fasten with a toothpick. Place in a shallow baking pan on the lower rack and bake for about 10 minutes, or until the bacon is crispy and the edges of the oysters are curled. Remove the toothpicks and serve with lemon wedges. Serves 6 as an appetizer.

Preheat the oven to 450∞. Wash and drain oysters. Sprinkle oysters with salt, pepper, paprika and parsley. Partially cook the bacon, drain on paper towels, then roll the bacon slices around each oyster and fasten with a toothpick. Place in a shallow baking pan on the lower rack and bake for about 10 minutes, or until the bacon is crispy and the edges of the oysters are curled. Remove the toothpicks and serve with lemon wedges. Serves 6 as an appetizer.

White Chocolate Macadamia CrËme BrulÈe
Serves 6
This irresistible chocolate dessert is easy to make, indulgent and says romance in a way only chocolate can. With its delightful white chocolate flavor, crunch and heady scent, it is pure pleasure and, surely, good for the soul. Say "I love you" with elegant decadence.

As fancy as this dessert may sound, it is really one of the most simple things you can make. The crunchy candy top is added just before serving and is easily achieved with either a kitchen torch or a quick run under the broiler.

6 Tbsp macadamia nuts, chopped and toasted
Ω cup sugar?
2 cups whipping cream?
4 oz white chocolate, cut into pieces
4 egg yolks?
1 Tbsp pure vanilla extract?
Ω cup brown sugar, firmly packed?
6 Tbsp superfine (Baker's) sugar

Preheat oven to 300∞. Set 6 (4-ounce) ramekins in a deep baking dish. Put one tablespoon of the chopped and toasted macadamia nuts into each of the ramekins.

In a heavy duty saucepan, pour in the cream and sugar and cook over medium heat. When the mixture comes to a slow simmer, add the white chocolate and remove from heat. Remember that you do not want to boil, just simmer.

Whisk until the chocolate has completely melted. Stir in the egg yolks, one at a time, continuing to whisk until combined. Stir in the vanilla extract. Divide the mixture evenly between the ramekins. Place the ramekins in a pan, then pour water into the pan, allowing it to come up the side of the ramekins. Bake for 30 minutes or until set. Keep a watchful eye on them because you do not want them to brown.

Cool on the counter and then put them in the fridge for a couple hours until they become firm. Finish them off with a sprinkle of superfine sugar (Baker's Sugar) all over the surface. The caramelizing process goes so much smoother with the superfine sugar. Hold the kitchen torch at an angle to the ramekin and slowly move it around as the sugar starts to become a gorgeous brown. You want to brown the sugar quickly, keeping the heavenly custard nice and cold underneath. There should be a thin, crisp surface of burned sugar on the top. If you do not have a small kitchen torch, place the ramekins under the broiler to achieve a nicely browned, crisp topping.

Flourless Chocolate Cake with Ganache
Savor a slice of smooth, seductive, melt-in-your- mouth chocolate decadence
For the Cake:
1 cup water
æ cup sugar
9 Tbsp unsalted butter, diced
18 oz. semisweet
chocolate, chopped
6 large eggs

For the Ganache:
1 cup heavy whipping cream
8 oz. semisweet chocolate, chopped
dollops of lightly sweetened whipped cream

For Cake: Preheat oven to 350∞. Butter a 10-inch diameter springform pan. Line bottom of pan with a parchment round. Butter parchment. Wrap 3 layers of heavy-duty foil under and around outside of pan, bringing foil to top of rim.
Combine 1 cup water and sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Simmer for 5 minutes and remove from heat.

Melt butter in a large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate and cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared springform pan, then place pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan (water bath). 

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath and transfer to a rack. Cool completely in pan.

For GANACHE: Bring whipping cream to a simmer in a small saucepan over medium heat.  Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake the pan to distribute ganache evenly over top of cake.  Refrigerate cake in pan until ganache is set, about 2 hours. To release side, run a thin knife around pan to loosen it. Cut the cake into wedges and serve with whipped cream and sliced strawberries.

Sweetened Whipped Cream:
Ω cup heavy cream           
1 tsp confectioners' sugar
Ω tsp pure vanilla extract

In a large bowl, whip cream until stiff peaks are about to form. Beat in vanilla and sugar until peaks form. Make sure not to over beat because the cream will then become lumpy and butter-like. Cut the cake into wedges and dollop a heaping tablespoon onto each slice and serve with sliced strawberries for a beautiful presentation.

Seductively Simple Salad: Basil, Goat Cheese & Arugula with Fig Vinaigrette
Figs, basil, pine nuts and garlic are all thought to be powerful aphrodisiacs. Figs were used by Adam and Eve in the Garden of Eden and symbolize both sexuality and modesty. Pine nuts are high in energizing zinc, while the aroma of basil and garlic is thought to be intoxicating. Maybe that's why Italians are so romantic!


For the Sweet Fig Vinaigrette:
? cup fig preserves
5 cloves garlic, unpeeled
º cup olive oil
2 Tbsp white balsamic vinegar
2 Tbsp chopped scallions
1 tsp chopped parsley
kosher salt and freshly ground black pepper

For the salad: 
1 bunch fresh Arugula
8 leaves fresh basil
4-6 slices goat cheese
? cup roasted pine nuts

Preheat oven to 350∞. Place garlic cloves on a sheet of foil and drizzle with a little oil. Wrap the garlic in foil and roast for 1 hour until soft. Cool down and squeeze garlic from cloves into a food processor. Add fig preserves, and balsamic vinegar to the garlic and pulse until smooth. Slowly add the olive oil while the processor is running. Turn off.

Add scallions, parsley, salt and pepper and pulse to combine. Chill until ready to use. Makes about æ cup. Serve over a bed of arugula with quartered figs (when they are in season), fresh basil, a sprinkling of roasted pine nuts and goat cheese for a delicious salad. The sweet fig dressing is an excellent taste contrast to the peppery arugula.