With Valentines day about to arrive, Mele Cotte is hosting a Kitchen of Love blogging event. 

To participate I need to make an appetizer, main dish or side item that includes foods considered to be an aphrodisiac.  The list of aphrodisiac foods is quite long and varied.  After doing some research, following is the list of ingredients I choose to use:

Almonds, truffles, mustard, honey, pepper,  fennel, carrots, basil, figs, anise, brandy and of course wine.

With my selected ingredients I decided to make two different small plates. 

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Nut Balls

Tonight's first plate is a rendition of a favorite recipe for Nut Balls.  What I love about this recipe is it's versatility.  I have adapted it in many different ways and always been pleased with the results.  For the Kitchen of Love theme I used the aphrodisiac ingredients of ground almonds, fennel, carrots, basil and Marsala wine.  The delicious dipping sauce contains the aphrodisiac ingredients honey, mustard and truffle.  The combination was fabulous and provided a very hearty and substantial small plate. 

Aphrodisiac Nut Balls

2 cups ground almonds

¾ cup whole-wheat breadcrumbs

1 cup Parmesan cheese, shredded

¼ cup firm silken tofu, blended

¼ cup Marsala wine, or dry white wine

¾ cup fennel bulb, minced

½ cup carrot, grated

2 T. shallot, minced

¼ cup or more fresh basil, chopped

1 tsp. kosher salt

1 tsp. pepper

In a large bowl, mix the ground almonds with the breadcrumbs, cheese, salt and pepper.

In another bowl, whisk the tofu with the Marsala and stir in the fennel, carrot, shallot and basil.  Add to the nut mixture and combine well.

If the mixture is too dry add a little more Marsala.

Form the mixture into 1-inch balls.

Do not preheat the oven.

Arrange the balls on a well greased baking sheet and bake at 350 for 20 - 25 minutes, or until golden brown.

Notes:

I did find it necessary to add a little more Marsala this time.  The need to add additional wine varies depending on the amount of moisture in the vegetables I am using.

To shape the nut balls, I use a cookie scoop for uniformity.

I can't say for certain why the directions specify not to preheat the oven, I only know I have been doing it this way for many years and it works.

This recipe makes about 40 Nut Balls, which is great if you are having a party but if it's dinner for two I suggest cutting the recipe in half. 

I find that the uncooked Nut Balls do not freeze very well, the texture is off when I bake them frozen.  However, I have never tried to freeze cooked Nut Balls.


Honey, Dijon & Truffle Dip

2 T honey
2 T dijon
1/2 tsp white truffle oil

Simply whisk together and serve room temperature for dipping.  Simple and excellent!

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Brandied Cherries, Pistachio, Cinnamon & Chèvre

My inspiration for this delectable combination of cheese, fruit and nuts was to make something to serve with my all time favorite cracker.  This fabulous cracker comes from Spain and is lightly sugared and flavored with anise - an aphrodisiac.

Anise crackers, chèvre, brandy soaked cherries, pistachios, cinnamon,  what a luscious combination!  Can it possibly get any better?  Yes it can, with the addition of dried figs and clover honey.  So good!  In keeping with our theme, this is also a very tactile plate, you need to use your fingers to eat it and what is more sensual then licking honey off your fingers?

Brandied Cherries, Pistachio, Cinnamon & Chèvre

2 T organic sour cherries, cut in half
2-3 T pistachios, chopped
1/4 cup chèvre
1/2 tsp cinnamon

Cut the cherries in half and soak in brandy for a few hours. Drain very well. Chop the pistachios and separate the larger chunks from the finely chopped pieces. Measure 2 T of the larger chunks and add to the cherries. Compile about 1 T of finely chopped pistachio "dust" and mix in the cinnamon; place on a cutting board or plate.

Use your hands to combine the drained cherries, pistachio chunks and goat cheese. Form into a ball or log and roll in the finely chopped pistachio and cinnamon mixture.

Serve at room temperature with the worlds best cracker, fresh or dried figs and honey.