Here's a couple good breakfast in bed recipes:
Warm juicy drippy sticky - Ineffably decadent. Use only with experienced lovers.
Yield 2 servings
1/4 cup honey
2 tbsp finely chopped pecans
Grill the figs over a low heat until heated through, turning occasionally. Warm the honey. Place the figs on individual serving plates, drizzle with enough honey to lightly coat figs, and top with pecans.
French toast baked in honey-pecan sauce
Puffed clouds of exctacy.
This recipe offer the most ultimate experience in french toast. For delectable results, stray not for the recipe, preparing it the day ahead with thick slices of a baguette. The eggs and cream and sweeteners saturate the bread overnight, then puff up to a golden, sticky ecstasy in the morning's hot oven.
Yeild 2 - 3 servings
4 eggs, beaten
3/4 cup half-and-half
1/2 tbsp brown sugar
1 tsp vanilla extract
4 thick slices French bread
1/4 cup butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup maple syrup
1/4 cup chopped pecans
Combine the eggs, half-and-half, brown sugar, and vanilla extract ina small bowl. Pour half the mixture into a baking dish. Place the bread in the pan and top with the other half of egg mixture. Refrigerate, covered, overnight. Melt the butter in 9x13" baking dish and stir in the brown sugar, honey, maple syrup and pecans. Add the soaked bread slices. Bake at 350 degrees for 30 to 35 minute until puffed and brown. Serve immediately.
For that extra something on your toast, make a batch of honey butter. Just combine 1 stick butter, 2/3 cup honey, and 1/3 cup light brown sugar with an electric mixer or food processor. Store in a crock and chill until firm.
Chocolate-stuffed cresent rolls
Yeild 4 rolls
2 oz bittersweet chocolate
1 4-count pkg crescent rolls
1 egg yoke
1 tbsp mils
2 tbsp sugar
Cut the chocolate into 4 pieces about 3" long. Unfold the crescent roll dough. Place 1 piece of chocolate at the wide end of each piece of dough and roll up. Place on a lightly greased baking sheet. Mix the egg yoke, milk and sugar in a small bowl. Brush on the rolls, then bake according to package directions. Cool for 15 minutes before eating.
Before consuming these with gustatory passion, take a moment to contemplate the glistening, firm spears as they rest briefly in their temporary home, waiting to release their life-giving sustenance.
Yield 2 servings
3 eggs, beaten
2 tbsp chopped basil leaves
1 clove garlic, finely chopped
2 tbsp grated Parmesan cheese (+ extra for garnish)
salt and pepper to taste
1/4 lb thin asparagus
2 tbsp olive oil
basil leaves for garnish
Combine the eggs, basil, garlic, and Parmesan in a bowl. Season with salt and pepper. Let stand for 30 min.
Trim the asparagus. Steam in a steamer basket or small amount of boiling water until tender, but still bright green. Drain, then season with a few drops of olive oil. Keep warm.
Heat the remaining olive oil in a large skillet over medium high heat. Pour a ladleful of egg mixture into the pan. Swirl it around the pan. Lower heat to medium. When the frittata turns opaque, flip it over and cook the other size until lightly browned. Repeat wth the other frittata. Divide the asparagus into 2 bunches. Roll each bunch in a frittata. Garnish with basil and grated cheese.
Rosemary cheese grits casserole
Yield 2-3 servings
3 tbsp olive oil
2 cups tomator puree
1 cup dieced fresh tomatoes
4 cloves garlic, chopped
1 cup instant grits
2 tbsps heavy cream
2 tsp water
1/4 cup cornmeal
peanut oil for frying
8 oz fontinal or mozzarella, shredded
2 tbsp chopped fresh rosemary
Prepare the grist according to package directions. Combine 1 of the eggs and the cream in a bowl. Mix well. Quickly add some grits to the egg mixture, beating well with a wire whisk to incorporate. Stir mixture back into the remaining grits and whisk together well. Pour into a small greased casserole dish, then refrigerate until firm. Turn out ont a cutting surface, and cut into managable rectangles. Beat the remaining egg with the 2 tsp of water. Dip each wedge in the egg mixture, then dip in the meal. Saute until golden brown in peanut oil in a skillet; drain and keep warm.
Combine the olive oil, tomato puree, tomatoes, and garlic in a bowl. Layer the grits cakes, tomatoe mixture, fontina, and rosemary half at a time in a greased square baking dish. Top with Parmesan cheese. Bake for 30 to 40 min.
Yield 4 servings
6 grapefuits, peeled and sectioned
7 oranges, peeled and sectioned
1 pint raspberries
1 1/2 cups orange juice
8 gelatin leaves, soaked in cold water for 1 1/2 hours
1 1/2 cups champagne
1/2 cup sugar
1/8 cup Grand Marnier
In a terrine, layer the grapefruit, orange and raspberries, repeating until you reach the top. In a small saucepan, warm the orange juice. Add the gelatin leaves and cook until completely melted. Stir in the champagne, sugar and Grand Marnier. Pour the orange juice mixture over the terrine, then refrigerate for 4 hours before serving.
Chocolate hazelnut truffles
4 oz bittersweet chocolate
3 1/2 ounces almond past
1 tbsp strong hot coffee
1 tbsp hazelnut liqure
2 tbsp cocoa powder
Chop the chocolate in a food processor until finely ground. Add the almond paste and process until smooth. With the motor running, add the coffee and liquer. Process until the mixture froms a soft ball. Roll mixture into 3/4" balls. Sprinkle with cocoa powers. Place the balls in small paper cups. Chill
Recipes from Intercourses - an aphrodisiac cookbook
by Martha Hopkins & Randall Lockridge
I'll be happy to share any other recipes from the book, but I highly recommend you pick up your own copy... if nothing else, for the pictures!
It's a great coffee table cookbook.
The book is also fun because it has passages like this:
"Before chopping the tomatoes, take time to appreciate the feeling of their round shapes and smooth skins. Close your eyes and pass them between yourself and your partner, slowly carefully. Let your imagination go...."
Though I'm embarassed to admit, I haven't tried any of these recipes, so I can't personally vouch for any of them.
Not that I don't serve breakfast in bed... I make it a point to treat my fiance a few times a year. Though since we have a small house and the bedroom is right by the kitchen it's really hard to suprise him and half the time I end up waking him up just by pulling out the pots and pans!