Weekend SexScape:

Guide to your very own sensual journey

This is a guide for the curiously adventurous reader, filled with drink and food recipes and how-to fantasies from the pages of 50 Nights in Gray, Breakfast Comforts, Waffles, and Two in the Kitchen.

www.weldonowen.com

SIDECAR
Throw a Prohibition party and serve this cocktail, one of the most popular of that era. Add more orange liqueur to sweeten, or more add lemon juice for a brighter, more acidic finish. INGREDIENTS
Ice cubes 3 cup (5 fl oz/160 ml) brandy
2

MEYER LEMON DROP

This chic cocktail is elevated by using vodka flavored with Meyer lemon extract. If you cannot find it, you can use either plain vodka or any citrus-infused vodka. INGREDIENTS
Superfine sugar 1 lemon wedge Ice cubes 2 cup (4 fl oz/125 ml) Meyer lemon vodka
1

69

DRINKS AND NIBBLES

2 Tbsp (1 fl oz/30 ml) fresh lemon juice 2 lemon zest strips

2 Tbsp (1 fl oz/30 ml) orange liqueur such as Cointreau or triple sec 2 lemon twists (see Classic Martini, opposite) or lemon zest strips

2 Tbsp (1 fl oz/30 ml) orange liqueur such as Cointreau, triple sec, or Grand Marnier

TOOL S TOOL S
chefs knife, citrus reamer or press, citrus zester or channel knife, 2 martini glasses, cocktail shaker chefs knife, citrus zester or channel knife, 2 martini glasses, cocktail shaker

Put 2 martini glasses in the freezer to chill for at least 15 minutes. Fill a cocktail shaker half full with ice. Add the brandy, orange liqueur, and lemon juice. Cover, shake vigorously for 20 seconds, and strain into the prepared glasses, dividing the mixture evenly. Tie each lemon zest strip into a knot, drop each knotted strip into a glass, and serve.
SERVES 2

Pour a thin layer of sugar onto a small plate. Moisten the rim of a martini glass with the lemon wedge and then dip the rim in the sugar to coat it evenly. Repeat with a second glass. Put the glasses in the freezer to chill for at least 15 minutes. Fill a cocktail shaker half full with ice. Add the vodka and orange liqueur. Cover, shake vigorously for 20 seconds, and strain into the prepared glasses, dividing the mixture evenly. Garnish each drink with a lemon twist (tied into a knot, if desired) and serve.
SERVES 2

76

DARK AND STORMY

This cocktail, the national drink of sunny Bermuda, is traditionally made with Goslings dark rum and Barritts ginger beer, but other brands are fine. Be sure to use ginger beer, not ginger ale; the former has a much zestier flavor.

MARINATED OLIVES
Dont stick slavishly to the olive varieties listed here. At the market, choose a mix of shapes and colors that look enticing. Do choose the ones with pits, however, as they have the best flavor. INGREDIENTS

DRINKS AND NIBBLES

INGREDIENTS
Crushed ice or ice cubes 2 cup (4 fl oz/125 ml) dark rum
1

112 cups (12 fl oz/375 ml) ginger beer 2 lime wedges

1 2 cup (2 1 2 oz/75 g) Picholine olives

1 lemon Leaves from 2 sprigs fresh thyme 1 clove garlic, minced 11 2 Tbsp extra-virgin olive oil

2 cup (2 1 2 oz/75 g) Moroccan olives

1

TOOL S
chefs knife, 2 highball glasses, bar spoon (optional)

2 cup (2 1 2 oz/75 g) Nioise olives

1

1 orange

TOOL S
chefs knife, citrus zester, mixing bowl, saut pan

Fill 2 highball glasses with ice. Add half of the rum and half of the ginger beer to each glass and stir gently. Garnish with the lime wedges and serve.
SERVES 2

DRINK NOTE
Olives are a masterful match with one of our favorite wines, the oft-overlooked sherry. Try a well-chilled Manzanilla or fino sherry, or, for a richer style, pour a crisp, dry amontillado.

Rinse the olives under cold running water and pat dry with paper towels. Put them in a bowl. Using a citrus zester, remove half of the zest from the orange in long strips and add to the bowl. Repeat with the lemon. Add the thyme, garlic, and olive oil to the bowl and toss well. Just before serving, heat the olives in a saut pan over low heat just long enough to bring out their flavors and warm them gently. Serve in an earthenware crock or dish with a small ramekin for discarded pits.
SERVES 68

82

ANTIPASTO PL AT TER
We put out an antipasto spread for almost every dinner party we throw because its easy: we just set out prosciutto or other cured meats, cheese, olives, sometimes nuts or figs, and breadsticks, and let guests nibble as they like. The breadsticks can be baked a day ahead and stored in an airtight container at room temperature until serving. INGREDIENTS
FOR THE BREADSTICKS

DRINKS AND NIBBLES

To make the breadsticks, preheat the oven to 400F (200C). Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough into a 12-by-8 inch (30-by-20 cm) rectangle about 1 2 inch (12 mm) thick. Using a pizza wheel or sharp knife, cut the rectangle lengthwise into strips about 34 inch (2 cm) wide. Working with 1 strip at a time and using your palms, roll the strip back and forth on the work surface until it is thin and rod shaped. Pick up the ends of the strip with your hands and twist several times. Place on the prepared baking sheet, pressing the ends lightly onto the parchment so the breadstick will hold its length. Repeat with the remaining dough strips. You should have about 10 breadsticks. Drizzle the strips with olive oil and sprinkle generously with salt. Bake until light golden brown, 1015 minutes. Transfer to a wire rack and let cool completely. Arrange the olives, prosciutto, cheese, figs, and breadsticks on 1 or 2 platters or a large board and serve.
SERVES 46

All-purpose flour for dusting 2 lb (250 g) purchased or homemade pizza dough

1

1 cup (5 oz/155 g) assorted marinated olives 612 oz (185375 g) thinly sliced prosciutto, preferably prosciutto di Parma 612 oz (185375 g) each pecorino romano or Parmigiano-Reggiano cheese and a soft cheese, such as Taleggio 68 fresh figs, torn or cut in half

Extra-virgin olive oil for drizzling Sea salt

TOOL S
chefs knife, baking sheet, pizza wheel

98

TUNA TARTARE WITH SESAME

Dont shy away from preparing raw fish. Go to a fish market that carries sushi-grade tuna and work quickly when you are cutting the fish and this dish will be a success. The Asian flavors of ginger, soy, chile, and lime juice highlight the clean, silky taste of the tuna, and a scattering of sesame seeds delivers a nice crunch. INGREDIENTS
2 tsp sesame seeds 1 lb (500 g) sushi-grade tuna fillet 4 tsp peeled and minced fresh ginger
3

DRINKS AND NIBBLES

In a small, dry frying pan over medium heat, toast the sesame seeds, stirring often, until fragrant and beginning to brown, 25 minutes. Pour onto a small plate to cool. Using a very sharp knife, trim away any sinew or skin from the tuna fillet. Cut the tuna into 1 4 -inch (6-mm) cubes and place in a bowl. Add the ginger, soy sauce, lime juice, jalapeo, and sesame oil and stir gently to combine. To serve, divide the tuna among individual bowls or plates and sprinkle the sesame seeds on top, dividing them evenly. Top with the chives and serve.
SERVES 4

2 14 tsp fresh lime juice 1 jalapeo chile, finely minced 112 Tbsp Asian sesame oil 8 pieces fresh chives, about 112 inches (4 cm) long

112 Tbsp soy sauce, preferably reduced sodium

TOOL S
chefs knife, citrus reamer or press, small frying pan, mixing bowl

THE SEXY SECRET 1. Ask your partner which outfit you should wear for his pleasure. Pin up your hair so you can later shake it down as you strip. Be sure to avoid anything too complicated. 2. Caress your body with your hands so he can imagine whats under those clothes. Tell him he cant touch you until you say so. 3. If youre stripping out of a skirt, dont shatter the fantasy by tripping over it. Pin it down with one foot while freeing the other, then kick it away. 4. Turn, pose, cock a hip, and toss your hair in loose, sexy tendrils as you remove each piece of clothing. 5. Those sexy shoes come off last if at all. Theres nothing like a pair of pumps on a beautiful, naked woman. Stockings too? Your call. Experiment to see what works.

Night FOur

The Slow Strip

Youre learning, he said to me, turning the pages of my journal. But youre still only a student. Ive been seducing you, but now its time for you to seduce me. How can I do that? Hed always been the one to say what he wanted, always the one to taunt and tease never the other way around. Stand up, he commanded. I did, nervously smoothing the simple blouse and skirt Id worn to work that day. Good, he said. Run your hands over your body. Youre going to strip for me. He touched a button, and sensual music filled the room. I blushed, but slid my hands down my sides, unbuttoned my blouse, and let it drape off my shoulders. Very good, he said. I let the blouse fall, growing more confident, reaching for the waist of my skirt. He stopped me with a look. Slowly. I nudged the blouse away with a heel and raised the skirt to flash my garters. He hissed out a breath, and I turned, teasing him with a rear view. Now, he said. I slid slowly out of the skirt. I stood before him in the heels and lingerie hed bought for me, and felt suddenly powerful. I began to ease my panties over my hips as he reached for me . . .

Night twelve

Eat Me Up

At the bookstore, he perused a thick biography while I drifted toward the cooking section. A Thousand Dessert Dreams, one title read. Tempting photos of mousses, fondants, cakes, and bonbons flashed by as I flipped through its pages, an idea growing in my mind. And what are you reading? he breathed into my ear. No one was around; he ran a finger along the hem of my skirt, teasing my thigh. I pushed back against him. Thinking about your dessert, I said, shifting my hips until I could feel his growing erection. Well start in the kitchen. Nothing on me but an apron. Well need, uh I paused as his hand slipped between my legs ,a saucepan of warm melted chocolate. And a big spoon. What then, my darling? You lean me over the counter, I said, and his fingers entered me sharply. You use the spoon to drizzle the chocolate down my back. Its hot, and I gasp. I rub the chocolate all over your creamy ass, he said. I heard his zipper, and he leaned me forward, entering me in one motion. I lick it off, rub my fingers in it, and give you a taste. Oh, he was delicious. And when youre all clean, I start again. Caramel, this time.

THE SEXY SECRET: 1. Some foodsoysters, asparagusenjoy a rep as aphrodisiacs, but anything edible can spice up sex. Food provokes many senses (taste, smell, touch), so it naturally enhances your experience. Play in the kitchen or lay down a tablecloth for easy clean-up. but sample other foods too. Pass a slice of ripe mango from mouth to mouth. Lick soft cheese or pudding off each others fingers. Sip liqueur from her navel. But dont take yourselves too seriously. This is playtime.

2. Classics such as whipped cream and chocolate turn breasts and penises into tasty lick-it-up treats,

3. Keep foods out of the vagina and anusthey can cause irritation or infectionor put a lubed condom over vegetables and fruits that youll insert.

Night FOrty-twO

Traffic Stop

Studying his journal as he sat by my feet that night, I found that hed clipped several photographs of arrest scenes. In each, a woman was bent over a cars hood or pressed against a wall as an impassive cop snapped cuffs on her wrists. Each womans arms were pulled backward, her breasts raised. Quite a portfolio, I murmured. Indeed, he replied. I wish youd do something awful so I could watch you get arrested. I teased him with my toes. Id only do something awful if you were the responding officer. First Id pull you out of your car, he replied. Id search you thoroughly. Id resist, I answered. You havent even read me my rights yet. Then Id force you onto the hood, he murmured. If you struggled, Id grip your legs between mine. Then Id pull your arms back, hard, so I could stroke your breasts. Id cross your wrists, snap on the cuffs, and ratchet them tightly so they bit into your skin. Then Bad, bad cop, I interrupted, drawing him up for a kiss. No doughnut for you.

THE SEXY SECRET: 1. Handcuffs are a bondage staple, but research before you buy. Police-issue metal cuffs are sharp and can hurt (which some might like). Theyre double-lockingyou lock them on, tighten them, and lock them again to keep them in place. You can also seek out hinged professional cuffs. Both styles allow little arm movement. Theyre best for experienced cuffers and bottoms who enjoy challenging sensations. 2. Play cuffs from sex shops are padded, easy to unlock, and comfortable for lengthy restraint. Theyre made of leather, rubber, or vinyl, often in vivid colors. 3. Buy cuffs that come with two keys, and keep them nearby as you play.

1 46

CHOCOL ATE POTS DE CRME

These delectable, silky smooth chocolate custards bake quickly and evenly in small ceramic ramekins. The individual portions are just right for serving two, whether it is a special occasion or youre both just craving chocolate. INGREDIENTS
4 cup (2 fl oz/ 60 ml) whole milk
1

Preheat the oven to 300F (150C). In a saucepan over medium heat, combine the milk and cream and heat until small bubbles appear along the sides of the pan. Add the chocolate and stir with a silicone spatula just until the chocolate is melted. Set the mixture aside to cool slightly. In a bowl, gently stir together the egg yolks and sugar with a wooden spoon until the sugar is dissolved. Slowly pour the warm (not hot) chocolate mixture into the egg yolk mixture while stirring constantly. Pour through a fine-mesh sieve into a measuring pitcher. Spoon off any foam from the surface. Arrange two 1 2 -cup (4fl oz/125-ml) ramekins, custard cups, or other ovenproof dishes in a deep baking dish. Divide the chocolate mixture evenly between the ramekins. Pour hot water into the dish to reach about halfway up the sides of the ramekins. Cover the baking dish loosely with foil to prevent a skin from forming on the custards. Bake until the custards are just firm at the edges but still tremble in the center when the ramekins are shaken gently, about 30 minutes. Remove the baking dish from the oven and carefully remove the ramekins from the water. Allow to cool completely before covering and refrigerating for at least 2 hours or up to overnight to set. Serve the custards chilled. If desired, spoon a dollop of whipped cream on each custard and grate a dusting of chocolate over the top.
SERVES 2

SUPPER FOR T WO

2 large egg yolks 2 12 Tbsp (112 oz/45 g) sugar Whipped cream for serving (optional)

6 Tbsp (3 fl oz/90 ml) heavy cream 112 oz (45 g) best-quality bittersweet chocolate, finely chopped, plus more for optional garnish

TOOL S
serrated knife, mixing bowl and whisk or electric mixer (optional), saucepan, silicone spatula, wooden spoon, fine-mesh sieve, measuring pitcher, two 1 2 -cup (4fl oz/125-ml) ramekins or custard cups, deep baking dish, rasp grater (optional)

syrup deliver the flavors of autumn. freshly grated nutmeg imparts the best flavor, but you can substitute ground, using half the amount.

warm pumpkin waffles with pillows of spiced cream and drizzles of maple

Pumpkin Waffles with cinnamon-Nutmeg cream

For the Cinnamon-Nutmeg Cream 1 cup (8 fl oz/250 ml) heavy cream 3 tablespoons granulated sugar 1 1/2 teaspoons ground cinnamon
3/4

teaspoon freshly grated nutmeg

1/ 2

To make the cinnamon-nutmeg cream, in the bowl of a stand mixer using the whisk attachment, whip the cream on mediumhigh speed until soft peaks form, about 3 minutes. Add the sugar, cinnamon, nutmeg, and vanilla, and whisk until just set, 12 minutes. (The cream can be made 3 hours ahead; cover and refrigerate.) Preheat a waffle maker (see page 11). In a medium bowl, whisk together the eggs, milk, pumpkin, butter, and vanilla. In a large bowl, mix together the flour, brown sugar, baking powder, ginger, cinnamon, salt, and nutmeg. Make a well in the center of the dry ingredients, then pour in the egg mixture. Whisk until mostly smooth, with just a few lumps. Ladle the batter into the waffle maker, using 1/2 3/4 cup (46 fl oz/ 125180 ml) batter per batch. Spread the batter so that it almost reaches the edges of the waffle maker. Cook until the waffles are crisp and browned, 34 minutes. Using a spatula, remove the waffles from the waffle maker and serve right away, or place on a baking sheet in a single layer in a 200F (95C) oven for up to 20 minutes before serving. Top with the cinnamon-nutmeg cream and drizzle with maple syrup.

teaspoon pure vanilla extract 2 large eggs

1 cup (8 fl oz/250 ml) whole milk 1 cup (8 oz/250 g) canned pumpkin pure
1/ 2 cup (4 oz/125 g) unsalted butter, melted, or 1/2 cup (4 fl oz/125 ml) canola oil

1 teaspoon pure vanilla extract 1 1/2 cups (7 1/2 oz/235 g) all-purpose flour 3 tablespoons firmly packed golden brown sugar 1 tablespoon baking powder 1 teaspoon each ground ginger and ground cinnamon
1/ 2 1/4

teaspoon salt

teaspoon freshly grated nutmeg Warm maple syrup for serving

Makes 4 8 waffles

40

breakfast & bru nch