You will need:

2 candles placed in the center of your kitchen table
Incense (pref frankincense)
A meal offering or symbolic offering - Olive oil, Salt, bread, wine

Decorate the altar (i.e. The kitchen table) with symbols of Aphrodite: Images of Her, flowers, images of doves, swans, sparrows or their feathers and seashells.

Begin by washing your hands with soap and water or with a salt or sugar scrub.

Light the incense. Asperge the area and yourself. Set the incense back on the altar and let it continue to burn.

Light the first candle:
"Hestia, first and last I honor you."

Light the second candle:
"Aphrodite, I come before you this your holy day in joy and thankfulness."

Recite a prayer to Aphrodite, either free form of the Orphic Hymn to Aphrodite or the Homeric Hymn to Aphrodite.

List the blessings you have received from Artemis in the past year and talk about the challenges in the coming year. Present offerings.

Libations:

"Hestia, in thanks for this hearth at which I may worship all the Gods, I pour out this libation first to you."

"Aphrodite, in thanks for your many gifts, as I have just related, I pour out this libation to you."

Drink the rest saying: "By the will of the Gods, I have this wine/juice that I need not know thirst."

Feast:
Take the bread and dip it in olive oil and sprinkle it with salt. Place a bit in the libation bowl or offering dish and eat the rest.
"By the will of the Gods, I have food to fill my belly that I need not know hunger."

Closing:

"Aphrodite, I thank you for hearing my prayer." Snuff out the second candle.

"Hestia, I honor you first and last." Snuff out the first candle.

Put out the incense and take the water, the libation and the offering outside.

A Feast for Aphrodite

Aphrodite is the Goddess of love, sensuality and all great passions. She is appropriately invited to any feast celebrating these things and food is, of course, an appropriate offering to her.

I like to serve a dinner in Her honor on the evening of the New Moon in Taurus (April/Mayish). Following closely behind, the dancing, drumming and other festivities of Beltane may also be dedicated to Her. As a Kitchen Witch and a gardener, I love to bring Aphrodite's energy into my home through our senses through the fragrance and color of fresh cut flowers (or perfectly intact flowers wafting their fragrance through open windows on a balmy day) and sensual meals.

The garden is a wonderful place to celebrate Aphrodite and what better way to decorate Her outdoor (or indoor) altar than with plants that She holds sacred. Rose and myrtle spring immediately to mind but any plant with a luxurious scent would be a pleasing addition to Aphrodite's garden. The anemone is sacred to her, as it first sprang from the blood of her lover.

Aphrodite reminds us that not only are many foods considered aphrodisiac, but food should be a sensual experience, from the kneading of bread to the juicy pop of a plump summer tomato as your teeth break the skin. Aphrodite says, love what you eat, eat what you love and bring all your senses to the table! She is a very appropriate tutelary Goddess for the sensual Kitchen Witch.

Aphrodite is especially associated with apples due to the story of the golden apple: Eris tossed an apple into the crowd of Goddesses with a note that said "for the fairest". Paris was selected to choose which Goddess got the apple, and he chose Aphrodite (really he was choosing the instrument of his doom… ) and as a reward he won the love of the most beautiful woman in the world, Helen, Queen of Sparta who was already married to a warlord, or rather the brother of a warlord, thus the Trojan war began.
Some modern scholars insist that the golden apple was in fact a quince.

One food to avoid when honoring Aphrodite is pork, as it was a wild boar that killed her beloved Adonis.

Some foods associated with Aphrodite:

(You may also wish to honor Aphrodite with foods associated with Her planet, Venus)

Menu for Aphrodite's Feast

Appetizer
toast points or Crackers with rose hip jelly, brie and strawberries or goose liver pate.

Soup
Creamy Seafood Bisque

Salad
Arugula and Fruit Salad with Almonds

Main course
Grilled Oysters or steamed mussels and grilled tomatoes
over Herb Butter Pasta
Fava beans with thyme
Asparagus bundles

Dessert
Wine-steeped pears garnished with candied violets
served with chai