What is Your Passion Potential?…by Christabelle
A recent survey conducted by Agavero tequila found 40 percent of Americans rated their level of passion with their partner PG-13 or less. Sad, yes, but there is hope. If you’re looking for more “From Here to Eternity” and less “High School Musical,” seize this Valentine’s Day, and elevate your relationship’s passion quotient, courtesy of aphrodisiac-infused Agavero tequila.
You don’t have to go out and spend a lot of money on gifts and dinner out on the town to impress your date. All you need is Agavero and an apron. Agavero is the 100 percent blue agave tequila hand-blended with Damiana — the legendary flower known for centuries as a potent aphrodisiac. Using Agavero as an ingredient in a romantic stay-at-home meal not only generates flavor bursts in food but can spark chemistry and passion throughout the evening.
Cooking together is a very sensuous experience, and cooking with aphrodisiacs can bring your evening to a whole new level,” said Diane Brown, Agavero spokesperson and author of The Seduction Cookbook. “A smooth and flavorful tequila like Agavero not only generates a flavor burst in food but can spark chemistry and passion throughout the meal.” Brown recommends starting the evening off with a tantalizing Agavero-infused meal, then light the candles and cue the Barry White. Finish the meal fireside with a delicious Agavero cocktail. Agavero is best enjoyed neat, sipped slowly to enjoy the smooth flavor, as well as in tempting drink recipes, such as the Lover’s Margarita or Passion Potion. These and other cocktail recipes are available on Agavero.com.
Create a passionate-infused Valentine’s Day at home with this fabulous “get-you-in-the-mood” tequila – available at GrandWineCellar.com, $34.99.
Turn on the yum with these sexy recipes for Valentine’s Day:
Agavero Tequila Shrimp Ceviche with Blood Oranges, Jalapenos and Endive
1/2 cup freshly-squeezed lime juice (approximately 3 limes)
1 pound peeled and deveined small shrimp (about 41- to 50-count to a pound)
2 blood oranges, peel, pith and membranes removed, cut into 1-inch pieces, juices retained
1 English cucumber, seeded and diced
1 medium tomato, cut into ¼ -inch dice
½ jalapeno, ribs and seeds removed, minced
½ medium-sized red onion, chopped into ¼-inch dice
¼ cup Agavero tequila
1 to 2 tablespoons vinegar-based, Mexican bottled hot sauce (such as Cholula, Tamazula, Valentina or Bufalo)
2 tablespoons extra-virgin olive oil
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
Several lime slices, for garnish
1 head Belgium endive, leaves pulled from core
In a glass or ceramic bowl, mix shrimp with lime juice, cover and refrigerate for about 1 hour, stirring occasionally.
Add oranges and juice, cucumber, tomato, jalapeno, and onion to shrimp bowl. Mix gently with Agavero tequila, hot sauce, olive oil, cilantro and salt, and taste, adjusting seasoning if necessary. Cover and refrigerate up to a three hours, or serve immediately.
Spoon the ceviche into martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime.
Serve atop endive leaves.
3 eggs, divided
½ cup sugar
8 ounces mascarpone cheese, softened
1 teaspoon ground cinnamon
4 shots espresso
½ cup plus two tablespoons Agavero
4 ounces El Rey Bucare Chocolate
2 tablespoons cocoa nibs
In a mixing bowl with a handheld or stationary mixer, beat egg yolks and sugar until eggs lighten in color, about 3 minutes. Add mascarpone, cinnamon and 2 tablespoons Agavero to egg mixture, blending until smooth, about 3 minutes. In a second mixing bowl, beat egg whites with a pinch of salt until soft peaks form. Fold egg white mixture into egg yolk mixture.
In a small bowl, mix espresso and remaining Agavero. Dip ladyfingers into the espresso mixture until lightly moistened. Line the bottom of 6 margarita glasses with two ladyfingers each. Spread a layer of mascarpone mixture over the ladyfingers, and then shave a thin sprinkling of chocolate over the cheese, using a microplane. Repeat with another layer of two ladyfingers dipped in espresso mixture, a layer of mascarpone and a layer of chocolate shavings.
Cover and refrigerate for 1-3 hours. Garnish with a ½ teaspoon of cocoa nibs on each tiramisu glass. Serve chilled. Makes 6 servings