Lamb with Fresh Herbs and Corn

For a spectacular yet surprisingly simple main course, this recipe features a classic herb-crusted rack of lamb. The method uses a high-heat roast to create a delicious, savory crust while keeping the inside juicy and tender.

Why would you choose this dish for an Evening Holiday Dinner?

Lamb is widely considered an aphrodisiac, a belief supported by both cultural traditions and research.

Rosemary, thyme, and sage are herbs historically associated with aphrodisiac properties. These herbs have been used for centuries in cooking, incenses, and therapeutic practices, including aromatherapy, to stimulate sexual feeling and enhance romantic experiences.

Parsley has a long history of traditional use as an aphrodisiac, with its reputation stemming from various cultural and herbal practices.

Paprika, cayenne and black pepper are both considered aphrodisiacs.

Extra virgin olive oil has long been considered an aphrodisiac in Mediterranean cultures.

Ingredients:

Lamb rack (8-rib, frenched) 1 (approximately 2 lbs or 1 kg) Kosher salt 2 tsp (divided) Freshly ground black pepper 1¼ tsp (divided); Garlic 3-5 large cloves (minced or crushed); Fresh rosemary 1-2 tbsp (finely chopped); Fresh thyme 1 tbsp (finely chopped); Fresh parsley ¼ cup (finely chopped); Extra virgin olive oil 1½-½ cup (35-120 ml); Dijon mustard: 1½-2 tbsp; 6 pc of whole corn, salted, buttered and grilled.

Instructions:

Preheat the oven to 350°F (175°C) for a lower, slower roast, or 425°F (220°C) to 450°F (230°C) for a quicker, higher-heat method. If using a higher temperature, preheat for at least 10 minutes. Prepare the herb crust. In a food processor, combine the minced garlic, chopped rosemary, thyme, parsley, olive oil, and the remaining salt and pepper. Pulse until a coarse paste forms. For a mustard crust, mix Dijon mustard with the herbs and garlic. Pat the lamb rack dry with paper towels. This step is crucial for the crust to adhere properly. Season the lamb generously on all sides with the remaining salt and pepper. Heat a heavy skillet over high heat until very hot. Add a small amount of vegetable oil. Sear the lamb rack on all sides, including the fat cap, for 2-3 minutes per side until a deep brown crust forms. Remove from the skillet and let it cool slightly. Place the lamb rack on a roasting pan or baking sheet, preferably on a rack to allow air circulation around the meat. Roast in the preheated oven. For a higher temperature (425°F-450°F), roast for 15-20 minutes. For a lower temperature (350°F), roast for 15-25 minutes. Check the internal temperature using a meat thermometer inserted into the thickest part of the meat, avoiding the bone. For medium-rare, aim for 125°F to 130°F (52°C to 54°C). The temperature will rise 5-10°F (3°C to 5°C) during resting. Remove the lamb from the oven and tent loosely with foil. Allow it to rest for 10 minutes. This crucial step allows the juices to redistribute, resulting in a more tender and flavorful cut. Carve the lamb between the bones into individual chops and serve immediately. Add fully cooked corn and serve with fresh herbs. ~ Inspired by Suzy Karadsheh

Stuffed Eggplant with Mushrooms and Herbs

Stuffed eggplant is a versatile and flavorful dish, often featuring roasted or baked eggplant halves filled with a savory mixture of vegetables, cheese, herbs, and sometimes meat or grains, then baked to perfection.

Why would you choose this dish for an Evening Holiday Dinner?

Eggplant has a long-standing reputation as an aphrodisiac.

Portobello mushrooms are a source of protein, and are considered to have grounding and nerve-relaxing properties in Ayurvedic tradition. Chanterelle mushrooms are noted for being high in fiber, and contain compounds linked to heart health.

Parmesan style cheese, like Dubliner, is believed to have aphrodisiac properties. Cheese amino acids are thought to contribute to it’s potential role in enhancing sexual desire.

Red onions are considered an aphrodisiac, believed to stimulate sexual desire and enhance sexual health in both men and women.

Dill has a long history of use as an aphrodisiac, with references dating back to ancient cultures.

Flat-leaf parsley has a long history of traditional use as an aphrodisiac, with its reputation stemming from various cultural and herbal practices.

Paprika, cayenne and black pepper are both considered aphrodisiacs.

Extra virgin olive oil has long been considered an aphrodisiac in Mediterranean cultures.

Ingredients:

2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim, 2 tablespoons olive oil, 2 cloves garlic, crushed, 1 teaspoon dried oregano, freshly ground black pepper , ¼ cup grated Parmesan cheese, ½ cup bread crumbs, 2 scallions, Fresh Dill, Fresh Red Pepper (mid size), Fresh Italian parsley, 1 large tomato, 1 cup shredded Mozzarella cheese, 1 cup shredded Dubliner cheese, 1 large Red onion, 1 cup of finely chopped Portobello or Chanterelle Mushrooms

Instructions:

Preheat the oven to 400°F. Roughly chop the scooped-out eggplant centers. Heat olive oil in a large skillet over medium-high heat. Add the chopped eggplant, together with spices and finely chopped red tomato and fresh red pepper. Sauté the mushrooms with red onion mix separately, until onions are little crispy ready.

Mix two together. Spoon the cooked mixture into the hollowed-out eggplant halves. Sprinkle each stuffed eggplant with 3 Cheese combination, add a little bit of bread crumbs, and fresh herbs. Place the stuffed eggplants in a shallow baking dish.

Bake in the preheated oven until the eggplant is fork-tender and the cheese is bubbly, about 20 minutes.

Lamb Meatballs with Herbs and Greek Yogurt Sauce

Lamb meatballs are a flavorful and versatile dish, often featuring a blend of herbs, spices, and fresh ingredients to highlight the rich taste of ground lamb.

Why would you choose this dish for an Evening Holiday Dinner?

Lamb is widely considered an aphrodisiac, a belief supported by many cultural traditions and research.

Red onions are considered an aphrodisiac, believed to stimulate sexual desire and enhance sexual health in both men and women.

Dill, Fresh Mint Cilantro and its dried seeds, Coriander, Parsley have a long history of use as an aphrodisiac, with references dating back to ancient cultures.

Eggs have a long-standing reputation as a natural aphrodisiac, including the Egyptians and various European traditions.

Cumin, Paprika, cayenne and black pepper are all considered aphrodisiacs.

Olive oil has long been considered an aphrodisiac in Mediterranean cultures.

Feta cheese is considered an aphrodisiac because of its high tyrosine content. Tyrosine helps increase serotonin levels in the brain, which can influence mood and desire.

The avocado has a long-standing reputation as an aphrodisiac, dating back to the ancient Aztecs.

Ingredients:

Ground lamb: 1 to 1.5 pounds (450 to 680 g) Red onion: 1/4 cup (finely chopped) , or 1/2 medium (about 4 oz; 113 g) (grated) Garlic: 1 to 4 cloves (minced or grated) Fresh herbs: 1 1/2 cup loosely packed fresh mint leaves (14 g) , 2 tablespoons fresh dill (chopped) , 1 tablespoon flat-leaf parsley (minced) , 1/2 cup cilantro (chopped) , 1/2 cup fresh parsley (chopped) Breadcrumbs: 2 tablespoons panko breadcrumbs , or 1 loosely packed cup of white bread (crust removed) , or 1 cup seasoned breadcrumbs Dairy: 3/4 cup (210 ml) whole-milk strained (Greek-style) yogurt , or 2 tablespoons Greek yogurt , or 1 cup Greek yogurt for tzatziki Spices: 1 teaspoon ground coriander , 2 1/2 teaspoon ground cumin , 1/2 teaspoon crushed red pepper flakes , 1/2 teaspoon granulated garlic , 1/2 teaspoon black pepper , 1/2 teaspoon onion powder , 1 teaspoon dried oregano , 2 teaspoons paprika , 1/2 teaspoon pumpkin pie spice , 1/4 teaspoon cayenne pepper. Other: 1 tablespoon extra-virgin olive oil , 1/2 teaspoon kosher salt (Diamond Crystal) , or 1 teaspoon kosher salt (Diamond Crystal) , 1/2 teaspoon salt (or to taste) , 1 lemon (juiced and zest) , 2 ounces (57 g) feta cheese in brine (drained and crumbled) , 1 Persian cucumber (small dice) , 1/4 cup white wine vinegar , 1 tablespoon lemon zest, 1 avocado (mashed), 1 large egg

Instructions:

Preheat the oven to 400°F (205°C) for baking or broil for broiling. If using a skillet, heat over medium-high heat until the oil shimmers. In a large bowl, combine the ground lamb with all other ingredients except the oil and optional garnishes. Mix thoroughly using clean hands or a spoon until well combined. Shape the mixture into meatballs using a 1.5-tablespoon scoop or by hand, forming them into golf ball-sized or 2-ounce (60 g) balls. Place the meatballs on a parchment-lined baking sheet, spaced apart. For best results, refrigerate for 30 minutes to firm up before cooking. Place the baking sheet in the preheated oven and bake for 8–10 minutes (at 425°F) or 15–20 minutes (at 400°F), turning once halfway through, until golden brown and cooked through.

Or you can pan fry them. Heat olive oil in a skillet over medium-high heat. Add meatballs in a single layer and cook, turning frequently, until golden brown on all sides (about 5 minutes). Add 1/4 cup water to the skillet, cover, and cook for 2–3 more minutes until fully cooked through. For oven-broiling or baking, if using a skillet, transfer the browned meatballs back to the skillet and bake for 5–7 minutes until an internal temperature of 145°F (63°C) is reached.

While meatballs cook, prepare the sauce (e.g., tzatziki, avocado goddess sauce, or yogurt dip) by combining ingredients in a food processor or bowl. ~ Inspired by Wellness by Kayla

Portobello Mushroom Julienne with Herbs

Portobello mushroom julienne with herbs is a versatile dish featuring thinly sliced portobello mushrooms sautéed with a mixture of fresh herbs and garlic. The recipe can be prepared simply as a side dish or used as a base for more elaborate meals, such as a rich, creamy Russian-style gratin with cheese.

Why would you choose this dish for an Evening Holiday Dinner?

Portobello mushrooms are a source of protein, and are considered to have grounding and nerve-relaxing properties in Ayurvedic tradition.

Chanterelle mushrooms are noted for being high in fiber, and contain compounds linked to heart health.

Red onions are considered an aphrodisiac, believed to stimulate sexual desire and enhance sexual health in both men and women.

Dill has a long history of use as an aphrodisiac, with references dating back to ancient cultures.

Parsley and scallions has a long history of traditional use as an aphrodisiac, with its reputation stemming from various cultural and herbal practices.

Black pepper is considered aphrodisiacs.

Ingredients:

White-mini and Portobello mushrooms 16 oz., plus 1 cup of chopped Chantrelle mushrooms; Onions 1/2 cup (75 grams) chopped; Garlic 2 cloves, minced; Butter 3 tablespoons (42 grams); Dry White Wine 1/4 cup (60 milliliters); Sour cream 1 cup (240 milliliters); Salt and freshly ground pepper; Mozzarella mixed with Manchego Cheese ½ cup each; Fresh herbs: parsley, dill and scallions, copped for garnish.

Instructions:

Preheat the oven to 375°F (190°C). In a large pan or cast iron skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms, onions, and minced garlic. Sauté for 8-10 minutes, or until the mushrooms have released their liquid and the mixture has reduced by about half. Drain the mixture and set it aside. In the same skillet, melt the remaining 1 tablespoon of butter. Add the white wine and simmer for 2 minutes to reduce slightly.

Stir in the sour cream and mix until the sauce is smooth and well-blended. Season the sauce with salt and pepper to taste. Stir in the drained mushroom mixture. Pour the sauce and mushrooms into the prepared baking dish or divide equally among the ramekins.

Sprinkle the shredded cheeses evenly over the top. Bake for 10 minutes, or until the cheese is completely melted and bubbly.

Herbs and Butter Mushroom Steak

Herbs and butter mushroom steak is a rich and savory dish that can be prepared in several ways, from making a creamy pan sauce to topping the steak with a flavorful compound butter.

Why would you choose this dish for an Evening Holiday Dinner?

Shiitake, Enoki, Straw, Cremini, Button or Chanterelle mushrooms are all associated with subtle Aphrodisiac Qualities.

Shallots have a long-standing reputation as an aphrodisiac, a belief dating back to ancient Greece and Rome, where they were considered to have strong aphrodisiac properties.

Thyme is considered an aphrodisiac due to its long history of use in Ancient Greece and Rome, where it was dedicated to the goddess of love, Aphrodite, and used to promote an erotic mood.

Ingredients:

4 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each); 1 tablespoon butter; 1-1/2 cups assorted mushrooms (shiitake, enoki, straw, cremini, button and chanterelle), whole or cut in half if large; 1/4 cup minced shallots; 1-1/2 cups beef broth; 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme; 1 tablespoon cornstarch; 1 tablespoon water

Instructions:

Heat large nonstick skillet over medium heat until hot. Place beef Tenderloin Steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter, season with salt and pepper, as desired. Keep warm. Heat butter in same skillet over medium heat until melted. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth and thyme to skillet, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil. Combine cornstarch and water in small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired. Serve steaks with sauce. ~ Inspired by “Beef. It’s What's For Dinner ®”

Grilled Portabello with Manchego Sheep Cheese and Fresh Tomato

The dish highlights the rich, meaty texture of the mushrooms paired with the nutty flavor of Manchego cheese.

Why would you choose this dish for an Evening Holiday Dinner?

Portobello Mushrooms are all associated with subtle Aphrodisiac Qualities.

Manchego cheese offers several health benefits due to its rich nutritional profile. It is a high-quality source of protein, with approximately 7 grams per ounce (28 grams), which supports muscle growth, repair, and maintenance, and is particularly beneficial for athletes, growing children, and the elderly.

Chives and Basil have a long-standing reputation as an aphrodisiac.

Olive oil has long been considered an aphrodisiac in Mediterranean cultures.

Garlic has a long-standing reputation as an aphrodisiac across various Ancient civilizations for its potential to enhance sexual drive and physical stamina.

Ingredients:

Portobello Mushrooms 12 medium-sized caps; Olive oil 2 tablespoons; Salt and Ground black pepper 1 teaspoon each; Manchego cheese 4 oz., Fresh chives, Scallions and Basil 2 tablespoons, finely chopped, Fresh Garlic minced; Pesto sauce; 1 large tomato.

Instructions:

Heat the grill to high. Lightly brush both sides of the portobello mushroom caps with olive oil, then season them evenly with salt and freshly ground black pepper. Place the mushrooms on the grill, cap side down, and allow them to develop a slight char, approximately 4 to 5 minutes. Flip the mushrooms and continue grilling until they are just cooked through, about 3 to 4 minutes more.

Assemble plates by layering a mushroom cap first, followed by a slice of cheese, fresh minced garlic and place it in the oven for abut 5 minutes until Manchego is fully melted. Add pesto and fresh slice of tomato with herbs, as garnish. ~ Inspired by Food Network Recipe

Cranberry Fresh Herbs Duck

A delicious and festive dish, cranberry and herbs duck combines the rich flavor of duck with a sweet-tart cranberry sauce and aromatic herbs, perfect for holiday meals or special occasions.

Why would you choose this dish for an Evening Holiday Dinner?

The Duck is believed to have aphrodisiac properties.

Five-Spice Powder is an aphrodisiac, a blend of 5 several spices that have historically been associated with aphrodisiac properties: Cinnamon, Cloves, Sichuan peppercorns (or black pepper), Star Anise, and Fennel.

Oranges and their derivatives are associated with aphrodisiac properties.

Rosemary, thyme, and sage are herbs historically associated with aphrodisiac properties.

Sweet Yams have been traditionally considered aphrodisiacs in various cultures. In Indian and African traditional medicine, the yam tuber is used as an aphrodisiac and antidiabetic.

Ground cinnamon and ground nutmeg have long been associated with aphrodisiac properties, a reputation rooted in historical, cultural, and some scientific observations.

Ingredients:

Whole duck: 1 (4 to 6 lb), thawed if frozen Five-spice powder 1 teaspoon (for cavity) Onion 1 medium, chopped (for cavity) Orange 1, cubed (for cavity) Cranberries 1 cup (150g) Orange liqueur 1/4 cup (60ml) Honey: 2 tablespoons (30ml) White sugar 1/4 cup (50g) Soy sauce 1 tablespoon (15ml) Orange zest 1 tablespoon (from 1 orange) Fresh herbs: 1 tablespoon chopped rosemary, thyme, or sage; Sweet Yams 3 big pc; Ground cinnamon and Ground nutmeg, 1/2 tea sp. each.

Instructions:

Preheat the oven to 325°F (165°C). Remove the duck from its packaging and rinse the cavity and outside under cool running water. Pat the duck dry thoroughly with paper towels, especially inside the cavity, as this is crucial for crisp skin. Season the inside of the duck cavity with five-spice powder. Place the chopped onion and cubed orange inside the cavity. If using fresh herbs, add them to the cavity as well. Tie the legs together with kitchen twine to help the duck cook evenly. In a saucepan, combine the cranberries, orange liqueur, honey, white sugar, soy sauce, and orange zest. Cook over medium heat, stirring frequently, until the mixture reaches a jam-like consistency, about 7 to 10 minutes. Remove from heat and let cool slightly for about 3 minutes. Place the duck on a roasting rack inside the roasting pan, breast side up. Baste the duck generously with the cooled cranberry glaze. Roast the duck in the preheated oven. Baste the duck with the glaze every 30 minutes. Continue roasting until the duck is no longer pink at the bone and the juices run clear when pierced with a knife, which should take approximately 2 1/2 hours. Once cooked, remove the duck from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring a moist bird. Make a Candied yams. Preheat over to 350ºF, peel and cut the sweet potatoes into small pieces. Place the sweet potatoes in a large saucepan or pot and cover with water. Bring to a low boil over medium-high heat and simmer just until they can be pierced with a fork and are starting to soften. Transfer the sweet potatoes into baking dish and spread them out evenly. Add ground cinnamon and ground nutmeg over the sweet potatoes, then pour the water-brown sugar mix. Cut the butter into cubes and scatter over the sweet potatoes. Bake until the sweet potatoes are fork-tender, about 10-25 minutes.

Fried Chanterelle Mushrooms And Potatoes

A comforting and flavorful dish combining earthy chanterelle mushrooms with creamy mashed potatoes, perfect for a hearty meal or elegant side.

Why would you choose this dish for an Evening Holiday Dinner?

Chanterelle mushrooms are all associated with subtle Aphrodisiac Qualities.

Shallots have a long-standing reputation as an aphrodisiac, a belief dating back to ancient Greece and Rome, where they were considered to have strong aphrodisiac properties.

Dill, Basil and Parsley are considered an aphrodisiac due to its long history of use in Ancient Cultures.

Tarragon has a long-standing history as an aphrodisiac, with its use documented across various cultures.

Olive oil has long been considered an aphrodisiac in Mediterranean cultures.

Ingredients:

Potatoes 2 pounds (907 grams) russet or Yukon gold potatoes, peeled and quartered; Milk 1 cup (240 ml) milk; Butter 4 tablespoons (57 grams) unsalted butter, softened; Salt 1 teaspoon (5 grams), plus more to taste; Pepper 1/2 teaspoon (2.5 grams), plus more to taste; Chanterelle Mushrooms 1 pound (454 grams) fresh chanterelle mushrooms, cleaned and roughly chopped; Olive Oil 2 tablespoons (30 ml); Shallots 3 shallots; Tarragon 2 teaspoons (10 ml) chopped fresh tarragon; Olive Oil 1 tablespoon (15 ml)

Instructions:

Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 20-30 minutes, or until the potatoes are very tender when pierced with a fork. Drain thoroughly and return to the pot. While the potatoes cook, heat the olive oil in a medium skillet over medium heat.

Add the sliced shallots and cook, stirring occasionally, for 8-10 minutes, or until they are soft and lightly golden brown. Remove from the pan and set aside. In the same skillet, add the cleaned and chopped chanterelle mushrooms. Cook over medium heat for 10-15 minutes, stirring occasionally, until the mushrooms have released their liquid and it has mostly evaporated, and they are tender and slightly browned. Remove from the pan and set aside with the shallots.

Add the softened butter, milk, salt, and pepper to the hot potatoes in the pot. Using a potato masher or ricer, mash the potatoes until smooth and creamy. Stir in the cooked shallots and mushrooms, along with the chopped tarragon. Mix well to combine. Taste and adjust the seasoning with additional salt and pepper as needed. Drizzle with the extra virgin olive oil just before serving.

Italian Panna Cotta with Red Berry Sauce

“Panna Cotta is the kind of dessert that looks complicated, but is actually incredibly easy to make. Unlike its high-maintenance cousin, crème brûlée, this simple, elegant, easy dessert takes less than 30 minutes to assemble and can rest in the fridge for at least a week before un-molding.” ~ by Epicurious

Why would you choose this dish for an Evening Holiday Dinner?

Vanilla is widely regarded as anaphrodisiac, with its reputation stemming from both historical use and modern scientific interest. The scent of vanilla is believed to arouse sexual desire, functioning as an aphrodisiac by evoking feelings of warmth, comfort, and nostalgia, often associated with sweet treats like baking pastries.

Fresh raspberries, blueberries, blackberries, and strawberries are considered aphrodisiac fruits due to their high content of flavonoids, which are linked to a lower risk of erectile dysfunction and may help men maintain erections. These berries are also rich in antioxidants and other nutrients that support overall health and cardiovascular function, which can enhance sexual performance.

Ingredients:

2 ½ tsp. (one 7g packet) unflavored gelatin, 2 cups heavy cream, 1 cup half-and-half, ⅓ cup (67 g) sugar, 1½ tsp. vanilla bean and extract.

For Berry Sauce: Fresh strawberries 1 lb (450 g), hulled and thinly sliced; Fresh raspberries 6 oz (170 g); Fresh blueberries 6 oz (170 g); Fresh blackberries 6 oz (170 g); Fresh lemon juice: 1 tablespoon (15 ml), from 1 lemon; Granulated sugar ¾ cup (150 g)

Instructions:

Sprinkle 2 ½ tsp. (one 7g packet) unflavored gelatin over 2 Tbsp. cold water in a very small saucepan; let stand to soften (about 1 minute). Heat gelatin mixture over low heat until gelatin powder is dissolved; remove pan from heat. Bring 2 cups heavy cream, 1 cup half-and-half, and ⅓ cup (67 g) sugar to a boil in a medium saucepan set over medium-high heat, stirring. Remove pan from heat and stir in gelatin mixture and 1½ tsp. vanilla extract. Divide cream mixture among eight ½-cup ramekins and cool to room temperature. Refrigerate ramekins, covered, at least 4 hours or overnight. Dip ramekins, one at a time, into a bowl of hot water 3 seconds. Run a thin knife or small offset spatula around edge of each ramekin; invert ramekin onto center of a small plate.

Red Berry Sauce: Combine all the berries in a large bowl and stir gently to mix. Spoon about two-thirds of the mixed berries into a medium saucepan; transfer the remaining berries to a small bowl and refrigerate until ready to serve. Add the lemon juice and sugar to the berries in the saucepan. Bring the mixture to a gentle boil over medium heat, stirring frequently. Cook for about 5 minutes, or until the fruit is syrupy and the mixture has thickened slightly. Carefully transfer the hot berry mixture to a blender and purée until smooth. Set a fine-mesh strainer over a clean bowl. Pour the puréed sauce into the strainer and use the back of a soup ladle to force the sauce through, discarding the seeds and skins left in the strainer. Refrigerate the strained sauce until cold, or until ready to serve. Before serving, add the reserved whole berries to the chilled sauce and stir gently to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached.

Panna Cotta can be made 3 days ahead; keep chilled, wrapped well in plastic wrap to prevent puddings from absorbing fridge odors.

Sponge Cake with Baked Milk, Roasted Walnuts and Rum

A classic sponge cake is a light, airy dessert made primarily from eggs, sugar, and flour, known for its delicate texture and versatility as a base for layer cakes or desserts. It relies on beaten eggs to create volume and structure.

Why would you choose this dish for an Evening Holiday Dinner?

Roasted walnuts are considered an aphrodisiac due to their nutritional profile, which supports sexual health. Walnuts are a rich source of zinc, a mineral critical for regulating testosterone levels in men and supporting overall male potency.

Organic Butter provides important fat-soluble vitamins, including A, D, E, and K2, which support bone health, vision, skin, and immunity.

Baked Condensed Milk offers several benefits due to its unique composition and the transformation it undergoes during baking. Nutritionally, it retains valuable nutrients such as calcium, vitamin D, B and B12, which are important for energy metabolism and red blood cell formation.

Vanilla sugar is considered an aphrodisiac due to the scent and flavor of vanilla, which has been historically associated with enhancing sexual desire and creating a sensual atmosphere.

Cognac is often perceived as a relaxing spirit that may help set a romantic mood, which some associate with aphrodisiac effects. Cognac can be more relaxing compared to other liquors like tequila, and when infused or mixed with ingredients known for their aphrodisiac properties - such as chocolate, vanilla, ginger, or honey - it may amplify sensual experiences.

Ingredients:

For the 1st layer: 3 eggs, 6 tbsp sugar, 1 packet vanilla sugar, baking powder 1/4 tsp, 6 tbsp flour. For the 2nd layer: 4 egg whites (fresh, chilled), 1 tbsp sugar, ½ cup roasted walnuts, 2 tbsp flour. For cream: 300 g roasted walnuts, 300 g of heavy cream and 100 g of cream butter, 1 can of baked condensed milk, ½ glass of Cognac or Rum.

Instructions:

Whip the eggs with a mixer until white foam forms. add sugar, beat until smooth. Add flour, add salt and stir. In a buttered pan spread the dough and bake in the oven, preheated to 180 degrees, 20 minutes. Add roasted walnuts to 2nd layer with whipped egg whites.

Mix: condensed milk, cream you made, butter and roasted walnuts, spread this on both cake layers;

Soak both layers in liquor and leave in the cool place overnight. In the morning your cake is ready.

Hot Irish Coffee with Baileys

Irish coffee with Baileys is a rich, creamy, and indulgent cocktail that combines the warmth of hot coffee with the smooth sweetness of Irish cream liqueur. It's a popular choice for cozy evenings, St. Patrick’s Day celebrations, or as a dessert-like drink.

Why would you choose this dish for an Evening Holiday Dinner?

Coffee is considered an aphrodisiac, due to its stimulating effects, though it does not directly enhance sexual desire in the same way as some traditional aphrodisiacs like chocolate or oysters.

Baileys Irish Cream is alsoconsidered an aphrodisiac, due to its stimulating effects.

Ingredients:

Hot freshly brewed coffee 2/3 cup (160 ml); Brown sugar 2 tsp (10 g); Irish Whiskey 1 1/2 oz (45 ml); Baileys Irish Cream 1 oz (30 ml); Heavy Whipping Cream 1/2 oz (15 ml)

Instructions:

Preheat your glass or mug by filling it with hot water, letting it sit for about a minute, then pouring out the water. Add the 2 tsp of brown sugar to the bottom of the pre-warmed glass. Pour the hot coffee into the glass, filling it about three-quarters full. Stir the coffee and sugar together until the sugar is completely dissolved. Add the Whiskey and Baileys Irish Cream to the coffee. Gently stir the mixture to combine. Carefully pour the 1/2 oz of heavy whipping cream over the back of a spoon held just above the surface of the coffee to create a distinct layer on top.

Top the drink with additional whipped cream, either store-bought or homemade, if desired.

Hot Glühwein Red Wine

Glühwein, meaning "glow wine" in German, is a traditional hot spiced wine beverage popular during the winter months, especially at Christmas markets in Germany, Austria, and other parts of Europe. It is typically made by gently heating red wine with a blend of spices, citrus, and sweeteners to create a warm, aromatic drink that provides a comforting "glow" on cold days.

Why would you choose this dish for an Evening Holiday Dinner?

Red Wine is considered an aphrodisiac because moderate consumption can enhance sexual desire and function in both men and women by improving blood flow, boosting testosterone levels, and lowering inhibitions.

Cinnamon is considered an aphrodisiac primarily due to its warming, stimulating properties that may increase blood flow and libido, and its pleasant, sweet aroma that can create a calming and intimate atmosphere.

Oranges can act as a mild aphrodisiac due to their Vitamin C and antioxidants, which improve blood circulation and endothelial function, essential for sexual health and arousal.

Whole Cloves and Star Anise have both been traditionally associated with aphrodisiac properties.

Ingredients:

Red wine: 750 ml (25.4 oz); Orange: 1 medium, zest and juice (1/2 for juice, zest for strips); Cinnamon sticks x 2; Whole cloves x 10 to 20; Star anise x 2; Sugar 1/4 cup or granulated sugar (approximately 50 g); Water: 3/4 cup (177 ml), Liquor or Cognac 1 cup (240 ml) or Rum or Amaretto

Instructions:

Using a vegetable peeler, remove the zest from a medium orange in wide strips, taking care to avoid the bitter white pith; set aside. Juice 1/2 the orange and set the juice aside. Combine 3/4 cup water and 1/4 cup turbinado or granulated sugar in a large, non-reactive saucepan and boil until the sugar has completely dissolved.

Reduce the heat and add 10 to 20 whole cloves, 2 cinnamon sticks, 2 whole star anise, the orange zest, and the orange juice. Simmer until a fragrant syrup forms, about 1 minute. Reduce the heat further and add 1 (750-milliliter) bottle dry red wine. Let it barely simmer for at least 20 minutes but up to a few hours. Keep an eye out so that it doesn't reach a full simmer.

Strain the mixture into heat-proof mugs, discarding the solids. Add a shot of rum or amaretto and garnish with the orange peel and star anise if desired.