Let's Talk Food: Cook your way to a romantic and fulfilling Valentine's Day

Six days remain until Valentine's Day. Plenty of time to prepare for romance, love and fulfillment of your most erotic dreams.

If you are seeking this fulfillment, might food and wine bring forth that love and romance? Well, don't ask me. I long ago gave up the idea that the way to a man's heart is through his stomach. My exotic love concoctions have caused nothing but heartburn, dyspepsia and irritable bowel syndrome.

I realized that food was not the answer after I undertook the study of aphrodisiacs. Having tried exotic perfumes, low-cut dresses and boots with high heels, I had turned to love potions and dishes guaranteed to excite the most frigid of the male species.

In my research, I found a recommendation that rhinoceros horns were most effective in arousing love and lust. It was no easy task finding a rhinoceros horn, but after contacting several African head hunters, I managed to get one through customs and proceeded to prepare a fragrant broth.

My intended victim did not appreciate my efforts and poured the entire production down the drain. He then proceeded to order a pizza and a couple of beers. Thus ended our romantic interlude.

Not one to surrender easily, I then prepared a potion some six months before Valentine's Day. From no less an authority than the Kama Sutra I followed a sure-fire recipe, which called for a mixture of arrowroot and the oil of mango. After combining these ingredients the mixture must be allowed to ferment for six months in the hollow of a sisu tree. Not having access to a sisu tree, I hollowed out a mango tree in my garden and waited patiently. Since the Kama Sutra does not specify whether the mixture is to be drunk or dunked I proceeded to spread it over my body as well as taking a generous gulp of the potion. I am sad to report that the romantic evening with my gentleman friend ended when he took one look at me and turned on his heels. I have not seen him since.

However, I urge you not to dismiss food and drink as a way to love. Here in Florida, we are lucky to have a plethora of sharks. You have just enough time to catch one. After soaking the fin for three days, boil it five hours, changing the water every 15 minutes. Cook the fin another hour in chicken broth. Offer this soup to the object of your affection and, as the Chinese delicately put it, "await love's call."

Throughout history the most famous courtesans and romantic characters have used food to seduce. Madam Du Barry was not only skilled in the ways of love but also was acclaimed for her ginger omelets, stuffed capon, terrapin soup and crawfish bisque.

And Madame Pompadour's invitations to dine and enjoy the fruits of her labor produced such glorious delicacies as truffles, chocolate bombe and celery soup seasoned with vanilla.

If you are somewhat timid about these exotic preparations, there are familiar foods that work to enliven the libido.

In Elizabethan times, wily widows and other desperate females turned to tomatoes, chocolate and the vanilla pod to entrap innocent males who fell into their culinary traps.

Artichokes are also regarded as having a positive bio-chemical effect, and little wonder. All finger food should be regarded as valuable in the drama of love. Feeding an artichoke leaf to your intended victim with your fingers, running his teeth over each leaf and digging into the fuzzy core while lapping butter off the succulent heart will melt the heart of the most reluctant gentleman.

But enough advice to those tender, helpless little women. Valentine's Day is an opportune time for those of the male gender to conquer the woman of his dreams. I do not suggest preparing love potions, exotic dinners and carefully chilled wine. As a realist I recognize the best way to win fair lady: Go directly to the most expensive and reputable jewelry store. Select a bauble of incomparable design and exorbitant price. Gift wrap self-same bauble in splendid wrappings, attach a glorious rose or orchid. Present it to your sweetie, invite her out for dinner, order a good bottle of wine, preferably Champagne and let nature take its course.

Ask Doris

Q: While traveling in New England we stopped at a little country inn for lunch and had the most delicious Cornish game hens stuffed with rice and served with a blueberry sauce. I have forgotten the name of the inn, but the memory of that dish remains. I hope you can find a recipe to satisfy my taste buds.

— Erica Furman , Bonita Springs

A: Just reading this recipe (from "Noteworthy," a collection of recipes from patrons of Ravina) caused my taste buds to salivate.

Stuffed Cornish Hens With Blueberry Sauce

3 Cornish game hens, 1-1/2 pounds each

1/8 teaspoon seasoned salt

1/8 teaspoon oregano

2 cups cooked converted long grain rice and wild rice (1 cup of each)

2 to 3 tablespoons peanut oil

1/8 teaspoon garlic salt

1/8 teaspoon freshly ground pepper

Juice of 1 orange

Blueberry sauce:

2 cups blueberries, fresh or frozen

1/2 cup sugar

1/4 cup water

1 tablespoon fresh lemon juice

1 tablespoon cornstarch

1/4 cup port wine

1 teaspoon grated lemon rind

Rinse insides of hens with cold water. Pat dry. Mix seasoned salt, garlic powder and oregano. Rub mixture into cavities of hens.

Fill cavities with rice and skewer openings. Brush skins of hen with peanut oil. Sprinkle with garlic salt and pepper.

Place birds in roasting pan and bake uncovered in a preheated 350 degree oven for 1 hour. Baste frequently with orange juice and pan juices. Remove pan from oven.

Spread with blueberry sauce (directions below) over hens. Return pan to oven. Raise temperature to 375 degrees and bake 15 minutes without basting. Remove skewers and serve hens immediately with remaining sauce.

To make the sauce: While hens are baking, combine blueberries, sugar, water and lemon juice in a saucepan. Bring to a boil. Lower heat and simmer 3 to 5 minutes, stirring constantly. Mix cornstarch with port wine. Add to blueberry mixture. Stir in lemon rind. Add more lemon juice if desired. Simmer until mixture thickens.

Serves 3.

Doris Reynolds is the author of "When Peacocks Were Roasted and Mullet Was Fried" and "Let's Talk Food." They are available for sale in the lobby of the Naples Daily News. For comments and information regarding today's column, contact Doris Reynolds at foodlvr25@aol.com.