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| A Romantic Supper for Two |
Close your eyes, take a deep breath and
envision what you would think the most
romantic evening at home would be like. A
simple but elegant candlelit dinner and a
romantic fondue for two can create an
ambience that will set the mood for
love!The Menu: Much of this meal can be prepared in advance, so you can focus on your evening together instead of spending hours in the kitchen. Shopping for and preparing the meal together is ideal way to start! To Start:
The Entrée:
Dessert:
Grilled French Bread with Herbal Butter (below) 12 to 16-inch loaf French bread 1/4 cup olive oil Cut bread diagonally into 1/4-inch-thick slices and brush both sides of each slice with oil. Preheat oven to 350*F Toast on a baking sheet in oven until crisp (10 to 12 minutes.) Grilled bread may be made at least 1 week ahead and kept in an airtight container at room temperature. Herbal Butter 1 stick unsalted butter, softened 3 tbls. chopped Basil, Thyme, and Parsley, or 2 tsp. dried. Juice and grated zest of 1/2 lemon Salt and pepper to taste Cream the butter until light and fluffy. Chop the herbs and blend into the butter. Spoon on to a sheet of wax paper and roll so the stick of butter is about 1/2 inch thick. Refrigerate until ready to use. Click here for more Herb Butters ideas. Chicken and Herbs (crockpot) Ingredients: 2 bone-in chicken breasts 1/8 cup oil 1/8 cup red wine vinegar 1/2 tsp. sugar 1/2 tsp. dried crushed oregano, or 1 tsp. fresh 1/2 crushed garlic clove 1-tsp. fresh thyme, or 1/2 tsp. dried, crushed Salt and Pepper to taste Combine ingredients and pour on top of chicken breasts, which have been placed in crockpot. Cook on low for 4-5 hours. Serves 2. Recipe from Brenda Hyde of OldFashionedLiving.com Sautéed Zucchini Ingredients: 3 small zucchini 1 tbls. olive oil 1/8-tsp. red pepper flakes 1 tbls. lemon juice 1 tbls. Parsley finely chopped Salt and Pepper to taste Trim ends off zucchini and cut them into 1/8" slices. Heat olive oil in skillet over medium-high heat; add zucchini, salt, and pepper. Cook shaking and tossing until it starts to take color. Add pepper flakes and lemon juice and cover skillet. Cook about 2 minutes more. Do not over cook. Garnish with parsley flakes. Roasted Red Potatoes 1 1/4 tablespoons olive oil + 2 3/8 teaspoons olive oil 2 1/4 cup red potatoes (about 2 large or 4 small potatoes) 2 3/8 teaspoons finely chopped fresh mixed herbs (such as thyme, marjoram and sage) 1 3/4 teaspoons minced garlic Salt and Pepper to taste Position racks in bottom third and top third of oven and preheat to 400°F. Brush a heavy large baking sheet with 1-1/4 tablespoons olive oil. Place remaining olive oil in very large bowl. Add all remaining ingredients and toss to coat well. Sprinkle generously with salt and pepper. Roast until potatoes are golden brown and tender, stirring occasionally, for about 1 hour or until tender. Transfer potatoes to bowl and serve. Serves 2 Strawberry Chocolate Fondue Chocolate is notoriously known as the greatest aphrodisiac, and what better way to honor that tradition than to prepare this romantic dessert. 1 cup cocoa powder, sifted 1 1/4 cups water 1 1/2 cups granulated sugar 1/4 cup corn syrup 1/2 cup plus 5 tablespoons heavy cream 5 ounces semi-sweet chocolate, chopped Pound cake, cut into small bite-size pieces Strawberries Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%. Pour the cocoa powder into the solution and blend until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm. |
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Let's Get Cooking!
