Romantic Dinner Ideassss?

Question

this weekend is veryy special and i wanted some dinner and dessert ideas .. send me recipesss =] please and thank you <3

Answer 1

Ooh, I was going to say, seafood is always romantic! =] And steak to go along with it...and something yummy for dessert!

Cilantro-Lime Shrimp Kebabs

3 tablespoons canola oil or toasted sesame oil

2 tablespoons chopped fresh cilantro

1 teaspoon freshly grated lime zest

3 tablespoons lime juice

1/2 teaspoon salt

12 raw shrimp (8-12 per pound), peeled and deveined

3 jalapeno peppers, stemmed, seeded and quartered lengthwise

2 plums, pitted and cut into sixths

Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapenos and plums to the remaining marinade; toss to coat.

Preheat grill to medium-high.

Make 4 kebabs, alternating shrimp, jalapenos and plums evenly among the skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes Total. Drizzle with the reserved dressing.

Beef Tenderloin with Chocolate Wine Sauce

1 (2-pound) beef tenderloin roast

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 teaspoons olive oil

1/2 cup chopped shallots

1 small carrot, finely chopped

1 stalk celery, finely chopped (about 1/4 cup)

1 clove garlic, minced (about 1 teaspoon)

2 cups dry red wine

2 cups low-sodium beef broth

2 tablespoons tomato paste

1 bay leaf

1 sprig fresh thyme

1 tablespoon unsweetened natural cocoa powder

1 teaspoon chopped fresh rosemary leaves

Preheat the oven to 425 degrees F.

Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.

Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.

While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.

White Chocolate Mouse in Chocolate Meringue Shells with Raspberry Coulis

5 ounces good quality white chocolate (just slightly less than 1 cup)

1/4 cup (4 tablespoons) unsalted butter

*2 large eggs, separated

2 teaspoons Grand Marnier liqueur

3 tablespoons sugar

2/3 cup cold heavy cream

Raspberry Coulis, recipe below

Chocolate Meringue Shells, recipe below

1 large orange, segmented, garnish

1/2 pint fresh raspberries, garnish

Sprigs fresh mint, garnish

In the top of a double boiler or in a stainless steel bowl placed over a pot of barely simmering water, place the chocolate and cook, stirring occasionally, until the chocolate is melted and smooth. Remove from the heat and whisk in the butter. Add the egg yolks and whisk until smooth. (The high fat content of the mixture may cause it to separate, but continue whisking and it will come back together). Add the Grand Marnier and mix well.

In a separate bowl, beat the egg whites until frothy. Add the sugar and beat until stiff peaks form. Transfer to a large bowl.

In a separate bowl, whip the cream until stiff, and fold into the egg whites. Fold 1/3 of the egg white mixture into the chocolate to lighten, and then fold back into the egg white bowl until blended, being careful not to over mix.

Cover and refrigerate until ready to serve.

To serve, spoon about 3 tablespoons of the raspberry coulis into the center of 4 dessert plates and top with a chocolate meringue shell. Decoratively arrange the orange segments, raspberries and mint around the meringues and fill the meringues with the mousse. Serve immediately.

Raspberry Coulis:

1/4 cup sugar

1/4 water

2 cups fresh raspberries, rinsed and picked over

Combine the sugar and water in a medium heavy pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.

Transfer to a blender or food processor, and puree on high speed. Strain through a fine mesh strainer, pressing down with a rubber spatula to extract as much juice as possible. If too thick, add water a teaspoon at a time to reach the desired consistency.

Cover and refrigerate until ready to use. (The coulis can be refrigerated in an airtight container for up to 3 days.)

Chocolate Meringue Shells:

3 large egg whites

1/4 teaspoon cream of tartar

Pinch salt

3/4 cup sugar

1 teaspoon pure vanilla extract

1/4 cup unsweetened cocoa, sifted

Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper or non-stick mat, such as a silpat.

In a very clean large bowl, using very clean beaters, beat the egg whites, cream of tartar and salt until soft peaks form. Beating, gradually add the sugar and vanilla until stiff peaks form and the mixture becomes glossy. Fold in the cocoa powder and transfer to a pastry bag with a plain tip. Pipe the meringue into large circles onto the prepared baking sheet, making the sides higher than the center to make a bowl-shape for holding the mousse and leaving 1-inch space between each. (Alternatively, drop the meringue with a spoon onto the baking sheet and form large circles, pressing with the back of the spoon to make indentations in the centers.) Bake on the middle rack of the oven for 1 hour. Turn off the heat and leave in the oven until the meringues are dry and the tops have slightly cracked, about 1 hour.

Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Serve at room temperature. (The meringues can be made in advance and kept in an airtight container at room temperature for up to 2 days.)

Answer 2

This was always one of my favorite romantic deserts.  Very delicious.

Chocolate-Orange Cocoa Hearts

Ingredients for 1 recipe Sugar Cookie Dough, at room temperature

3 tablespoons unsweetened cocoa powder

2 ounces bittersweet chocolate, very finely chopped

3 tablespoons orange marmalade

1 egg white, beaten with 1/2 teaspoon water

White sanding sugar, for sprinkling

Equipment: 2-by-2 1/2-inch heart-shaped cookie cutter

Add and sift the cocoa powder with the flour, baking powder and salt. Proceed with sugar cookie dough recipe and chill for 2 hours.

Preheat the oven to 375 degrees F. Stir the chopped chocolate and marmalade together in a small bowl until combined.

Sprinkle a work surface and rolling pin with confectioner&#039;s sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioner&#039;s sugar to the work surface and rolling pin as needed. With a 2-by-2 1/2-inch heart-shaped cookie cutter, cut 48 hearts, re-rolling dough as needed. Place half of the hearts at least 1 inch apart on two parchment-lined baking sheets.

Evenly spread about 1 level teaspoon of the marmalade/chocolate mixture over each heart, leaving a 1/4-inch border around the edges. Brush the outer edge of the hearts lightly with egg-white wash. Place another dough heart over the filling and gently press the edges to seal. Continue with remaining dough cut-outs. Lightly brush the surface of the cookies with egg-white wash and sprinkle generously with sanding sugar. Bake until set, about 12-14 minutes. Let cool on the pan slightly before transferring to a rack to cool completely.

Answer 3

with white cheese sauce ,boiled shrimp ,  and spaghetti, chocolate covered strawberries.some good wine! and lots of rose petals. add candlelight and your ready!