Cook To Bang – Recipes To Get You Laid

Brie-lieve in yourself, and your date will believe any BS you tell them.

Your idea of fine wine and cheese may be a box of Franzia and cheese whiz on a Ritz. But that road will lead you down a date with your own reflection, or possibly your mom’s bridge club treasurer.  You would be much better served taking a few minutes to razzle dazzle your sexy someone with some tricks of the oven.  Serving Brie cheese screams out, “I am indeed sophisticated and quite possibly speak French…when I’m not freelancing as an art appraiser for the Royal Family that is.”  I concocted this delight after seeing something similar dish at a dinner party. The chef responsible was forced to endure pointed questions about how and what from the cutest girl at the table.  Naturally, I took note of both the chef in question’s game and his rock star recipe.  Some tweaks were in order to turn it into kryptonite for the most frigid of lust interests.  Walnuts make everything better, particularly when brown sugar caramelizes them into a dish heretofore unstoppable.  If baked Brie served with bread and a bottle of cabernet won’t get the job done, I suggest a trip to the vet to get neutered.

Ingredients:
1. 1/8 stick of butter
2. 1 handful of crushed walnuts
3. 2 tablespoons of brown sugar
4. 5 thin slices of a pear
5. 1 pie piece of Brie cheese

Step 1
Preheat the oven to 300 degrees.  Grease a baking pan with a little butter.  Use the pear slices as a bed for the brie to sit on top of.  Use the rest of the butter and spread over the brie.  Spread the brown sugar evenly over the brie/butter.  Finally crown it all with the walnuts like the royalty that it is.

Step 2
Throw your culinary creation into the oven and bake for 30 minutes.  The brown sugar will be caramelized and the cheese supple as a Vestal Virgin.  Serve on plate with slices of French bread or crackers and let the wanton lust take control of the mighty impressed object of your affection.

This entry was posted on Monday, August 3rd, 2015 at 10:10 am and is filed under FINGER FOOD FOREPLAY, RECIPES. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.