What do asparagus, chocolate, pine nuts and oysters all have in common? It certainly is not a list of ingredients for a trendy recipe; nor is this a list of Northeast Ohio winter seasonal foods. However, they may be a few ingredients to consider when cooking up a recipe for a revved-up love life.

   Aphrodisiac food has been a part of human history for thousands of years. From the ancient Aztecs and the grand Roman Empire to our current technologically advanced culture, people have long regarded specific foods as libido enhancers. From Cupid's arrow to Spanish fly, world cultures are infused with the lore – and the lure – of ways to stimulate, increase and prolong sexual ardor.

   Despite long-standing literary and popular interest in aphrodisiacs, almost no scientific studies have been conducted on them. Most writings on the subject are little more than unscientific compilations of traditional or folkloric material. Foods are revered as an aphrodisiac for different reasons. Asparagus is considered an aphrodisiac simply for its phallic shape. Pine nuts have been used to stimulate the libido as far back as medieval times. They are rich in zinc, a key mineral for maintaining male potency. While these foods do not contain any chemical agents that affect a direct physiological reaction, one cannot deny the effects of a meal prepared with love. Chocolate and oysters, however, are a whole other story!

   There are more musings about the aphrodisiac qualities of chocolate than any other aphrodisiac ingredient. The ancient Aztecs referred to chocolate as the “nourishment of the Gods.” Legend tells that their emperor Montezuma drank 50 golden goblets of chocolate every day to enhance his sexual prowess. When the Spanish Conquistadors raided the Aztecs, they discovered this tempting treat. Cortez, the Spanish leader, introduced it to Europe where it gained its continued association to love. Scientists today are only beginning to unlock the secrets of this very complex food source. Thus far, they have discovered that its sinful reputation is due to the chemicals phenyl ethylamine and serotonin, which simulate the feeling of sexual arousal.

   Oysters, particularly raw ones, are also a well-known, potent aphrodisiac. Their status as a sexual stimulant originated when Aphrodite, the Greek goddess of love for whom aphrodisiacs are named, gave birth to Eros on an oyster shell. The oyster's reputation for enhancing sexual prowess continued during the reign of the Roman Empire through 17th-century Netherlands where they were regarded as the epitome of an aphrodisiac, and are still believed to be a sexual aide today. The illustrious lover, Casanova, is said to have eaten 50 raw oysters in the bath every morning with his current lover to jumpstart his day. So, do oysters actually live up to their reputation? Some evidence indicates they may actually work. They contain zinc and high levels of protein, both of which increase male fertility.
   With a little thoughtfulness and care, anyone can create an atmosphere for love. Something as simple as feeding grapes to your lover – or as extravagant as a four-course meal by candlelight – will support your finding passion through food. A few recipes to fuel your desires are included here.

Asparagus Frittata

10-12 asparagus spears cut into 1-inch pieces (snap off tough bottom ends first)
4 eggs, beaten
4-5 basil leaves cut into ribbons
1 clove minced garlic
3 tablespoons grated Parmesan cheese
2 tablespoons extra virgin olive oil

Pre-heat oven to 400 degrees. Blanch the asparagus by dropping into boiling salted water for 3 minutes then transfer to an ice bath to stop the cooking. Asparagus should be tender but still crisp. Combine drained asparagus, eggs, basil, garlic and Parmesan. Heat olive oil in a large ovenproof skillet over medium-high heat. Pour a ladle of the egg mixture into pan and swirl for a minute to coat. Place the pan into oven for 5-8 minutes or until the eggs are firm. Salt and pepper to taste. Repeat with remaining egg mixture. (Lovers' note: while frittatas are delicious for any meal, serve them to your lover during a romantic breakfast in bed.)

Pine Nut Encrusted Rack of Lamb

2 racks of lamb (14 oz each)
salt (preferable sea salt or kosher salt)
freshly ground black pepper
½ cup pine nuts
2 tablespoons butter at room temperature
2 tablespoons Dijon mustard
2 tablespoons chopped rosemary
1 tablespoon minced garlic

Season the lamb meat with salt and pepper. Heat a large ovenproof skillet on high and sear meat for about 4 minutes. Remove lamb from skillet and allow to cool completely. Save the pan, do not wash it. Pre-heat oven to 400 degrees. Combine butter, mustard, rosemary, garlic and a dash of salt and pepper. Slather the butter mixture onto the lamb. Gently press the pine nuts onto the lamb to cover the mixture. Place lamb in same pan you seared it in and put it into the 400-degree oven for 15 minutes for medium-rare. Let lamb rest on cutting board for 5 minutes then cut the chops between each bone. Arrange on a plate and pour the juices from the pan onto the lamb. (Lovers' note: feed them to each other and let your partner lick your fingers clean.)

Mexican Hot Chocolate

3 cups milk
4 oz Mexican chocolate,* chopped
½ teaspoon ground cinnamon
1/8 teaspoon vanilla
2 cinnamon sticks
whipped cream

Gently heat the milk in a medium saucepan. Do not allow to boil. Add the chocolate and ground cinnamon to the milk. Blend vigorously with a whisk until the chocolate is dissolved and the mixture becomes frothy. Pour into mugs and garnish with cinnamon sticks and whipped cream. (Lovers' note: dip the cinnamon sticks into the whipped cream and use it like body paint.)

*Available at Latin markets or your favorite gourmet store. If unavailable, use semi-sweet baking chocolate.

   For additional information on the science and history behind chocolate's aphrodisiac qualities, refer to the article “Golden Goblets of Chocolate” in our January-February 2004 issue.

Brian Doyle is the owner of World's Fare Culinary, a personal chef and catering company. He also offers cooking classes and demos, as well as restaurant consultation. Visit http://worldsfareculinary.com or call (440) 622-5071 for more information.