These recipes designed for Scorpios can be enjoyed by everyone, especially while the Sun is in this sexy sign. Accompany the meal with a red wine like Merlot ... and serve on an exquisite table with white linen tablecloth, red napkins and candles, Scorpio's color. Add a centerpiece of gardenias – one of Scorpio's flowers – floating in a crystal bowl... and who knows what romantic moments you may induce!

4 ounces bittersweet chocolate, chopped
4 cups heavy cream
6 yolks
3/4 cup sugar
1 teaspoon of vanilla
1 cup heavy cream

Place the chopped chocolate in a bowl. Heat the cream until scalded, and then pour over the chocolate to melt it. Whisk the yolks with 3/4 cup of the sugar. Temper the yolk mixture with the hot chocolate mixture. Then place on the stove over medium heat to thicken slightly, until it coats the back of a wooden spoon. Pour mixture into ramekins and bake in a water bath at 300 degrees for 30 to 45 minutes until mostly set but a little jiggly in the center. Remove from waterbath and let cool for a half hour before putting them in the refrigerator to chill. Refrigerate 4 hours before serving. Place rose petals on top of pot de crème before serving. To serve, whip the cream with 1/4 cup sugar and 1/2 teaspoon of vanilla. Dollop onto the pots de crème.

Candied Rose Petals
Coddle 2 eggs – Place eggs in bowl and pour boiling water over them. Let them sit for a minute and remove from water. Separate the yolks from the whites and discard the yolks. Select 20 red rose petals. Wash them and place them on a cookie sheet covered with parchment paper or wax paper. Dip or brush the petals with the coddled egg whites. Sprinkle sugar over each petal evenly and allow to dry. Allow to set for several hours and then transfer to a box until use.

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20 strawberries, rinsed and placed on a towel to dry
1/2 cup sour cream
1/2 cup heavy whipping cream
1/4 cup brown sugar
1 ounce Grand Marnier Liquor

Place last four ingredients in a bowl. Whisk together and chill for several hours before serving. Place strawberries in a lined basket and serve with crème fraiche.

2 pounds of Roma tomatoes, washed and quartered
1/4 cup of olive oil
Kosher salt
2 tablespoons of butter
6 cloves of garlic, sliced lengthwise
30 leaves of basil, rinse and allow to dry on a towel
1 cup of white wine
pinch of red chile flakes
1/2 pound of penne pasta cooked and drained
1/2 cup of shaved Parmesan cheese

Preheat oven to 400. Toss Roma tomatoes with 1/8 cup of olive oil and Kosher salt. Place on cookie sheet and roast in oven for 30 minutes or until tomatoes start to blacken around the edges. Remove from oven. Place remaining olive oil and butter in a heavy bottomed pot over medium high heat. Add garlic and sauté for two to three minutes until garlic starts to brown. Add the rest of the ingredients and bring to a low boil. Reduce heat and simmer for two hours. Serve over penne pasta with Parmesan cheese.

About the Author
Sabra Ricci is a chef to the celebrities and a world-renowned caterer on the beautiful island of Maui, as well as an accomplished astrologer. She is renowned for her healthy, delectable menus. A graduate of the California Culinary Academy in San Francisco, Sabra worked in Paris for YES Catering Company and as a consultant at Grail Springs Spa in Canada. During the 2003 fashion week in New York City, Sabra was one of four chefs selected to participate in the 'Five Star Feast', a 'Chef to the Celebrities' cooking extravaganza and live demonstration hosted by Joan Lunden.