Romantic Dinner

With all of this talk about weddings, showers, celebrations for couples, I thought it would be nice to talk about a Romantic Dinner. How do these couples become couples? Having been married for 15 years, I can assure you the ROMANCE's sizzle has diminished to a tragic drizzle. We all need a boost to rekindle the spark. Some of us are just beginning to embark on the dating scene...regardless of our situation, we all would enjoy a romantic dinner; something special and intimate.

One of the most memorable romantic dinners I had ever offered to my husband was fireside at an intimate table for two. Everything was served on our finest china and crystal stemware. I set the table with an ivory table cloth, white flowers, and soft glowing candles in clear glass votives.

Because the idea behind a romantic dinner is all about perfection, it is a more detailed dinner than that for a larger party.

Appetizer:
Skewers of Melon, Jamón, and Mini Mozzarella
Serves 2

Ingredients:

Dressing:
1/3 C. extra virgin olive oil
1/3 C. fresh basil leaves (packed)
1 shallot, coarsely chopped
1/2 tsp. salt
freshly ground pepper, to taste

Skewers:
1 small honeydew or other melon
6 balls of mini mozzarella (water-packed)
6 slices of Spanish jamón or Italian prosciutto
Wooden skewers

Instructions:
1. To make dressing, combine olive oil, basil leaves, shallot, and salt in a blender or food processor. Pulse in blender until ingredients are finely chopped and combined. Add pepper to taste.

2. Peel and seed melon and cut into several wedges. Cut each small wedge in half to make large chunks.

3. Cut your 6 jamón (or prosciutto) slices in half lengthwise.

4. To assemble skewers, place one piece of melon, followed by one piece of jamón (fold several times into a fanned piece before skewering), one mozzarella ball, another piece of "fanned" jamón, and a last piece of melon. Repeat until you've used up your mozzarella and jamón. Depending on its size, you may not use all of your melon.

5. Place your skewers on a platter and drizzle dressing over. Serve immediately.


Main course:

Nothing says romance better than pasta. Italian scenes are always depicting lovers enjoying each other's company while savoring tomato sauce and noodles.

Tortellini
Ingredients:
Serves 2

1/4 cup olive oil
2 ounces shitake or oyster mushrooms, sliced
1 cup Alfredo Sauce (recipe)
1/2 cup frozen peas
3 ounces prosciutto, thinly sliced and julienned
10 ounces fresh meat tortellini
1/2 cup grated Parmigiano-Reggiano cheese
2 tablespoons finely diced red bell peppers
2 tomato roses, made from fresh tomatoes

Instructions:

In a small saute pan, heat the olive oil over medium high heat and saute the mushrooms until light brown. Set aside.

In a large saute pan heat the Alfredo Sauce over low heat. When hot, add the mushrooms, peas and prosciutto. Keep warm.

In a large pan, bring water to a boil and add the meat tortellini; cook until al dente, strain, add to the sauce and toss well. Divide the tortellini into two serving bowls; sprinkle first with cheese and then with diced red pepper. Garnish with tomato roses and serve.

Note: To make tomatoe roses, use a sharp paring knife to cut off the tomato skin in a long ribbon. Roll up the long piece of tomato skin into the shape of a rose.



Roquefort Pear Salad
Serves 2

Ingredients

1/3 head leaf lettuce, torn into bite-size pieces
1 pears - peeled, cored and chopped
1-1/2 ounces Roquefort cheese, crumbled
1/3 avocado - peeled, pitted, and diced
2 tablespoons and 2 teaspoons thinly sliced green onions
1 tablespoon and 1 teaspoon white sugar
2 tablespoons and 2 teaspoons pecans
1 tablespoon and 2-1/4 teaspoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon white sugar
1/2 teaspoon prepared mustard
1/3 clove garlic, chopped
1/8 teaspoon salt
fresh ground black pepper to taste


1. In a skillet over medium heat, stir 1 tablespoon and 1 teaspoon of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

2. For the dressing, blend oil, vinegar,1/2 teaspoon sugar, mustard, chopped garlic, salt, and pepper.

3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Dessert:

Chocolate Pots de Creme with Candied Rose Petals
Serves 2

Pots de Creme:
2/3 (5 fl oz/160 ml) heavy double cream
2 oz (60 g) bittersweet chocolate, grated
2 teaspoons light brown sugar, packed
pinch of salt
2 egg yolks
1/2 teaspoon vanilla extract (essence)

Candied Rose Petals:
Unsprayed rose petals
1 egg white, lightly beaten
1/2 cup (4 oz/125 g) superfine (caster) sugar

To make the pots de creme, place the cream, chocolate, sugar and salt in the top of a double boiler and cook until scalding hot. Lightly whisk the egg yolks in a small bowl, then whisk in a bit of the hot chocolate cream to warm them. Gradually stir this mixture back into the cream in the double boiler and cook, stirring, over simmering water until thickened, approximately 10 minutes.

Remove from heat, stir in the vanilla and pour into pot de creme cups or small pudding/custard cups. Let cool uncovered, then chill until cold, about 2 hours or overnight. Remove from refrigerator approximately 30 minutes before serving.

Meanwhile, to make the candied rose petals, gently brush each flower petal with lightly beaten egg white, then sprinkle it with sugar. Place the petals on a cake rack and let dry. Once these delicate petals are dry, use as a garnish for the pots de creme.

Voila!...Set the mood with soft music, a crackling fire place if it is in a winter month, fragrant flowers in the room and simple white flowers on the table, candles, no distractions, and a delicious meal.

Have a lovely evening!