Erotic Recipes

These aphrodisiac dishes are nutritious, low-fat and easy to prepare.

Oyster Stew

* 1 pint shucked oysters
* 1 cup finely chopped onion or sliced leek
* 2 tsp butter
* 1/2 tsp salt
* 2 cup skim milk
* 1 cup half and half
* 1 T fresh parsley
* 1/4 tsp white pepper

In a large saucepan, cook onion or leek in butter until tender. Stir in oysters and salt. Cook over medium heat for 5 minutes, until oysters curl around the edges. Stir in milk, cream, parsley and pepper. Heat through. Serves 4 to 6.

Acorn Squash with Apricot Glaze

* 2 medium acorn squash
* 1 medium apple, sliced
* 2 medium apricots, sliced. Or, 1 peach, peeled and sliced
* 1/4 cup apricot nectar
* 2 T honey
* 1/4 tsp ground nutmeg
* 1 T butter

Halve squash and discard seeds. Place squash in a baking dish with about one-quarter inch of water. Bake at 350 degrees until tender (usually 30 to 45 minutes). Or, microwave for 12 minutes until tender. In a small bowl, combine apple, apricots, nectar, honey and nutmeg. Turn squash over and spoon mixture into the cavities. Cook until hot. Garnish with nutmeg. Serves 4.

Asparagus Bouquet

* 1 to 1 and 1/2 lbs fresh asparagus
* 2 tsp olive oil or butter
* 2 T snipped fresh chervil or 2 tsp tarragon
* A dash of course salt

Preheat oven to 475 degrees. Cut woody bases from asparagus. Combine oil and 1 T chervil or 1 tsp tarragon. Drizzle over asparagus. Toss to coat. Roast 4 to 6 minutes in greased baking pan until tender. To serve, place upright in a jar. Sprinkle with remaining chervil. Makes 6 servings.