What would you make for a romantic dinner?

Question

I'm looking for menu ideas, starter, main course and desert...looking for something of quality that is original elegant and delicious...please...no babyback ribs, smothered this or that's baked mac and cheese etc....I mean something really special...

Answer 1

Here is one of my favorite dishes, best served with rice pilaf-it compliments the rich sauce very well!!

CHAMPAGNE CHICKEN BREASTS

4 whole chicken breasts, halved
Salt & freshly ground black pepper
5 tbsp. unsalted butter
1/2 c. cognac
3 tbsp. unbleached all-purpose flour
2 tsp. dried tarragon
3 1/2 c. non vintage champagne
1/2 c. heavy or whipping cream

Sprinkle the chicken breast with salt and pepper. Melt the butter in a medium sized Dutch oven over medium high heat. Brown the chicken breasts, a few at a time, on all sides, about 10 minutes. Remove from pan and set aside.

Pour cognac into the pan, warm it and flame with a match. When the flames subside, stir in the flour and tarragon. Cook 2 minutes, stirring constantly. Gradually whisk in 3 cups of champagne. Return the chicken to the pan. Cover and simmer until the chicken is tender, about 45 minutes. Remove the chicken to a warmed serving platter. Stir in the remaining 1/2 cup of champagne and the cream. Cook the sauce over high heat until reduced and slightly thickened. Pour the sauce over the chicken and serve immediately. Serves 6.

Here is a fantastic side dish-rich and delicious!
Jacket Potatoes
4 medium-sized russet or other baking potatoes, well scrubbed
12 ounces bacon, chopped
8 ounces sliced button mushrooms
1/4 cup brandy
1 tablespoon green peppercorns, drenched in cold water
1 cup cream
Salt and pepper
Butter, for topping

Potato: Preheat the oven to 375 degrees F. Prick potatoes with a fork and bake until soft, about 1 hour.

Sauce: Saute bacon, add button mushrooms and cook until golden brown. Pour brandy first into a measuring cup (for safety) and then into the pan and carefully ignite with a long match. After the alcohol burns off and the flame has died, stir in the peppercorns. Stir in the cream and heat through, without boiling. Salt and pepper, to taste.

Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce.

For dessert: This cake is to die for. A little bit of work, but elegant and delicious!

Flourless Chocolate Cake
1 pound semisweet chocolate, coarsely chopped
1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon
1/4 cup Kahlua
8 large eggs
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
Confectioners' sugar or cocoa powder, for garnish
Fresh raspberries, for garnish

Preheat oven to 325 degrees F.

Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.

Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.

Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.

Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.

Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.

Answer 2

A romantic dinner for a man or a woman? You should specify. For a woman, start out with a creamy or steamy soup, then a colorful salad (of greens, crutons, nuts...lots of nuts!) with ranch dressing, and finish off with chocolate covered strawberries or chocolate ice cream (feed each other). If you are planning a romantic dinner that is going to be followed by some action, I would suggest aphroisiacs such as oysters and clams, food with a hint of garlic, and other finger foods (finger foods get you in the mood). Also, a romantic dinner is anything but romantic without the alcohol. I would make my boyfriend and I pina colada and that puts us in the mood. Have a nice time! Here is my own version of a recipe for pina colada: 8 ice cubes 3 ounzes of pina colada mix three pineapple chunks (from the can) 1 tablespoon of coconut rum or chocolate liquor

Answer 3

A way to a man's heart is through his stomach. Make a hardy meal...no dainty little starters and little cute portions...fill his stomach up! Can't go wrong with steak or chicken on the grill with baked potatos. Chocolate cake and vanilla ice cream would be good for desert! OR strawberries dipped in chocolate.

Answer 4

Ok, start out with crab and cream cheese wontons. Really easy to make and find recipes for. For main course try grilled teriaki chicken cabobs with pineapple, waterchessnut, and red bell pepper strips with wasabi sauce and edimame(soy beans) on the side. Also very easy and tasty. For desert try orange sherbet sprinkled with those crunchy deep fried chinese noodles. Yummy and romantic, good luck!

Answer 5

For romance it is Italian all the way!!
Lasagna, or chicken Alfredo, Pasta con broccoli is good too.
Nice salad
Keep the dessert simple you don't want to be too full for the really dessert. :)
Don't forget the wine candles and music.

Answer 6

salmon is always niice, i would serve it with some wild rice, and maybe u can put together a nice salad
and dont forget the wine.

Answer 7

start it off with a nice garden salad with italian dressing and garlic bread, then lasagna and garlic bread, then for desert cheesecake

Answer 8

sonic slushies and spigetti with meatballs, and a salad, and mashed potatoes, and for desert strawberries and whipping cream

Answer 9

something alfrado

Answer 10

Here is a great romantic dinner with a seafood theme that my mom gave to me:

Start off with Artichoke Crowns Stuffed Saffron-Scented Crab. These make an elegant special-occasion starter. (Make sure you choose large artichokes.)

Servings: 6

46 large artichokes, trimmed*

Topping:

1 cup fresh bread crumbs

3 tablespoons unsalted butter, melted

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

1 1/2 tablespoons all-purpose flour

1/2 cup heavy cream

1/3 cup clam juice

Pinch of saffron

Kosher salt and freshly ground black pepper

1/2 pound fresh lump crabmeat, picked over to remove any cartilage or shell bits

Bring a large pot of salted water to a boil over high heat. Add the artichokes and cook until a thin-bladed knife can be easily inserted into the bottom of the artichoke, 15 to 25 minutes. Drain and place the artichokes upside down on a clean kitchen towel; let cool.

Preheat the broiler. Lightly butter a 9 by 13-inch (3-quart) gratin dish.

To make the topping: In a small bowl, combine the bread crumbs and butter; toss until the bread crumbs have absorbed all of the butter. Season to taste with salt and pepper and set aside.

Carefully remove the remaining leaves from the cooled artichokes. Using a melon baller or small, sharp- edged spoon, scrape away the fuzzy chokes. With a sharp knife, trim the outside of the artichoke crowns to a smooth shape. Transfer the crowns to the prepared gratin dish and set aside.

In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking constantly, for 1 minute. Whisk in the cream, clam juice, and saffron. Whisking constantly, bring to a boil and cook until thickened, about 2 minutes. Season to taste with salt and pepper. Remove from the heat and add the crab; mix gently with a fork so that the crab is coated with sauce but remains in small chunks.

Spoon the crab mixture into the artichoke crowns, dividing it evenly. Sprinkle the topping over the crab. Place the gratin dish on a sturdy baking sheet. Set under the broiler, about 4 inches from the heat source, and broil until deep, golden brown, 2 to 3 minutes. Serve immediately.

* To trim artichokes:

Working with one artichoke at a time, cut off the stalk flush with the base of the artichoke, then remove the outermost leaves to reveal the sides of the pale, cream-colored heart. Cut off the top about an inch above the base. As each artichoke is trimmed, rub the cut surfaces with lemon to prevent discoloring, or drop them into a bowl of cold water with the juice of 1 lemon.


For the main course, Ceasar Salad with Lemongrass-Skewered
Shrimp and Scallops.

Makes: 8 skewers
Serves: 4 as an entree

CAESAR DRESSING:

1 cup mayonnaise

1/4 cup Parmesan cheese, preferably Reggiano

1 tablespoon plus 1 teaspoon fresh lemon juice

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

2 teaspoons minced garlic

2 anchovy fillets, finely chopped (about 1 teaspoon)

1/8 teaspoon ground pepper

About 1/3 cup water for thinning



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16 large shrimp (about 1 pound), peeled and deveined (tails on)

1 tablespoon plus 2 teaspoons olive oil

16 medium sea scallops (about 1 pound), muscles removed

3/4 teaspoon kosher salt

1/4 teaspoon ground pepper

8 stalks lemongrass, cut into 10- to 12-inch skewers, soaked in water for 30 minutes

2 cups croutons

6 cups lightly packed mixed salad greens

6 cups lightly packed chopped hearts of romaine

1 cup grated Parmesan cheese, preferably Reggiano

To make the Caesar Dressing: Combine the mayonnaise, Parmesan, lemon juice, mustard, Worcestershire sauce, garlic, anchovy, and pepper in a small bowl. Whisk until well incorporated. Whisk in the water to desired consistency. Refrigerate until chilled.

Preheat a grill to medium high or the oven to 450 degree F. Toss the shrimp with 2 teaspoons of the olive oil in a small bowl. In a separate bowl, gently toss the scallops with the remaining 2 teaspoons oil. Season the shrimp and scallops, on both sides, with kosher salt and pepper. Thread 4 shrimp onto each of 4 lemongrass skewers, threading them through the head and tail so they will lie flat when cooking. Thread 4 scallops onto each of the remaining 4 lemongrass skewers, so they will also lie flat when cooking. Cover the grill and cook for 8 minutes, rotating the skewers frequently, until the shrimp are pink and the scallops are opaque throughout. Or, place the skewers on a baking sheet lined with aluminum foil and bake for 8 to 10 minutes on the top rack of the oven.

To assemble: Toss the croutons in a bowl with about 1/4-cup of the dressing. Add the greens and lettuce and Parmesan cheese. Add about 1/2-cup dressing. Season with more kosher salt and pepper to taste, if necessary. Divide among 4 serving plates. Criss-cross 2 seafood skewers on top of each salad portion.

Do-ahead tips: The dressing can be made up to 1-week in advance and refrigerated. The seafood can be grilled or baked up to 8 hours in advance and refrigerated. (If precooked, be sure to cook the seafood on the rare side so as not to overcook it when reheated.) Reheat in a preheated 350-degree F oven, covered with aluminum foil, for about 5 minutes.

And finish it all off with a classic, hard to beat, creme brulee:

Vanilla Creme Brulee
Servings: 4 to 6
Time: about 1 hour plus time to chill

2 cups cream

2 vanilla beans, split the long way

5 egg yolks

1/2 cup sugar, plus more for topping

Preheat the oven to 325 degrees F. Combine the cream and vanilla in a saucepan and cook over medium-high heat until a few bubbles rise to the surface. Cool for about 5 minutes.

Meanwhile, beat the egg yolks and sugar together until light yellow. Pour about a quarter of the cream into this mixture, then pour the sugar-egg mixture back into the cream and stir. Pour into four 6-ounce ramekins, or six 4-ounce ramekins, and place the ramekins in a baking dish; fill the dish with water to come halfway up the sides of the dishes and cover with foil.

Bake for 30 to 45 minutes, or until the center is barely set. Cool or chill.

When you're ready to serve, cover the top of each custard with a thin layer of sugar and heat it with the flame of a propane torch, until the sugar bubbles, browns, and begins to burn (or run it under a broiler).