As the colder months approach, people generally race home after work. Happy hours occur once in a blue, meeting up with friends is on a strict “I desperately miss you” basis, and meeting up with family is reserved for holidays. The one person you chose to spend your time with is more than likely your significant other. It’s very easy to get comfortable having your partner around and beginning to slack on taking that extra five minutes to put on lipstick, blush, and your “come get me” heels. Now, I’m not saying that he or she may love you less but the sexual attraction can definitely be reduced. Let’s not reach that point though. Ladies, here are a few fall spice recipes including a tasteful aphrodisiac that’ll bring your lover to their knees.

Tartare of Oysters, Scallops and Salmon with Ginger Dressing

Aphrodisiac: oysters, caviar, champagne (vinegar)

Recipe

12 fresh oysters, cleaned, shells reserved

8 sashimi grade scallops, roe removed

40 grams Sashimi grade Salmon

2 tablespoons ginger, grated

2 tablespoons chives, finely chopped

2 tablespoons champagne vinegar

Juice of ¼ lemon

Salt and pepper to taste

Olive oil

Caviar, for topping

Directions

1. Finely chop the oysters, scallops and salon and set aside in the refrigerator.
2. Mix the ginger, lemon juice, champagne vinegar, chives, and olive oil in a separate bowl. Add salt and pepper to taste.
3. When ready to serve, mix the seafood with the dressing and place on top of the reserved oyster shells.
4. Top with caviar

Recipe from MaisonConstant.com

Baltimore Crab Cakes

Aphrodisiac: crab, celery

Ingredients:

½ cup vegan mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh dill

1 teaspoon minced garlic

3 tablespoons grapeseed or safflower oil, divided, plus more for frying

1 (14-ounce) can hearts of palm, (not packed in sugar) roughly chopped to the consistency of crab meet

¼ cup chopped celery

¼ cup diced red bell pepper

½ cup chopped onion

2 teaspoons minced garlic

2 ½ tablespoons Old Bay Seasoning

1 teaspoon cornstarch

¼ cup vegan mayonnaise

½ cup gluten-free bread crumbs, or more

Lemon wedges, to serve

Directions:

Garlicky Dill Aioli

1. Combine all ingredients in a small bowl. Mix well and add salt and pepper to taste. Set in the fridge to keep coo.

Crab Cakes

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat
2. Add hearts of palm and sauté for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and pepper and mix well.
3. Heat 1 tablespoon of oil in a skillet over medium-heat. Add onions and sauté until translucent, 2 to 3 minutes. Add garlic and sauté for 1 minute.
4. Remove from heat, add to the hearts of palm, and mix well. Add seasoning, cornstarch, add mayo.
5. Transfer mixture to a mixing bowl and mix well. Set aside to cool to room temperature then shape mixture into four round patties.

Breading

1. In a shallow bowl, combine bread crumbs and seasoning, stirring to mix. Coat patties with breadcrumb mixture and refrigerate for 20 minutes.
2. Heat about 3 tablespoons oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place patties in a skillet and cook until golden brown on each side, approximately 2 minutes per side. Watch closely to prevent burning. Transfer cooked patties to a plate lined with paper towels to drain any excess oil. Serve hot, topped with aioli, with lemon wedges on the side.

Recipe from the Lusty Vegan: A Cookbook and Relationship Manifesto for Vegans and Those Who Love Them

Mexican Hot Chocolate-Covered Strawberries

Aphrodisiac: strawberry, chocolate 

Ingredients:

1 3-ounce block semi-sweet dark chocolate, chopped or grated

¼ teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

1/8 teaspoon salt

1 pound strawberries, cleaned

Directions:

1. Line baking sheet with parchment paper and set aside. In a small saucepan, melt chocolate, stirring with fork or whisk so it melts evenly and doesn’t burn. Add cinnamon, cayenne, and salt. When fully melted, remove from heat to prevent burning.
2. Holding strawberries by stem end, dip them in melted chocolate, coating them on each side.
3. Place dipped strawberries on prepared cookie sheet and refrigerate for at least 30 minutes to set chocolate, or until ready to serve.

Recipe from the Lusty Vegan: A Cookbook and Relationship Manifesto for Vegans and Those Who Love Them

Triple Chocolate Brownies with Walnuts and Coconut Caramel

Aphrodisiac: Chocolate, walnuts, honey

Ingredients:

19 ounces coconut milk

7.5 ounces honey

3 pinches salt

1.5 sweet potatoes, rinsed

6 eggs, whisked

4 ounces coconut oil, melted

11.5 ounces high quality, dark chocolate disks

6 tablespoons coconut flour

4 tablespoons unsweetened cocoa powder

10 ounces walnuts, toasted in oven, chopped

½ teaspoon vanilla extract

½ teaspoon 5 spice powder

2 cinnamon stick, grated on rasp

2 pinches cayenne

Olive oil, for coating pan

Directions:

Coconut caramel:

1. Combine coconut milk, honey and salt in a wide and shallow sauce pan.
2. Reduce by two-thirds over medium-high heat until golden, thick and viscous.
3. Transfer to a container and cool.

Brownies:

1. Pierce sweet potato all over with a fork. Bake at 425 degrees for 30-40 minutes until tender and collapsed. Let cool briefly before peeling off the skin and mashing the potato until smooth. Lower oven to 350 degrees. Peel off sweet potato skin and mash until very smooth.
2. Add coconut oil, honey, vanilla and whisk. Add coconut flour, cocoa powder, baking powder, spice, salt and chocolate disks. Mix well.
3. Coat an 8.5×11 pan with olive oil. Fill with batter and bake about 25 to 30 minutes or until set and knife inserted comes out clean.

Chocolate ganache:

1. Put coconut milk in a small sauce pot and bring to a simmer. Place chocolate in a small bowl and start to melt over simmering coconut milk. Stir with a rubber spatula.
2. Once coconut milk has come to a shimmer, add to chocolate. Temper chocolate by adding coconut milk in two batches, mixing well after each one.
3. Pour coconut milk texture over brownies. Drizzle with coconut caramel. Let cool to room temp then cool in fridge overnight.
4. Cut in squares and serve.

Recipe provided by Chef Gregory Gourdet of Departure Restaurant + Lounge