Valentine`s Day Dinner

13 February, 2013 — Leave a comment


Whether you are a generally romantic person or not Valentine`s Day is the perfect occasion to show your loved one a little extra attention. If you have children it can be difficult to find time for two, so either opt for a babysitter and go to a restaurant or put the children to bed a little earlier than normal and serve a Valentines Dinner fashionably late.

If your husband is the romantic kind he will notice all small details like that you`ve decorated the table with the finest silverware, cloth napkins, best china, crystals and so on. But let`s not kid ourselves, most men don`t notice this stuff.
If you yourself appreciate a nicely decorated table then do it anyways because it will set you in a good mood, but don`t turn sour if he doesn`t compliment you on it. Thankfully he`s more into you than your best china.

You`d want to be well prepared for the evening especially when serving a late meal. Letting your man wait at the table while you`re sweating over pots and pans in the Kitchen is not sexy.
So do what you can ahead of time. Cooling the wine, preparing appetizers, making dessert, making sauce, cutting vegetables (place in Tupperware boxes with cold water covering the vegetables – place cold) can be done the day before or earlier.

Caviar and oysters are surely aphrodisiacs, but not a fancy for everyone.
Here is my suggestion for a romantic meal and I hope you enjoy it.
Happy Valentine`s Day!

Wine: Col del Sol Prosecco di Valdobbiadene DOCG (or any other Valdobbiadene DOCG prosecco or Champagne)

Food: Dried figs in bacon wrap (a classical winner – cook in preheated oven 200 ° C till crisp on outside.)

Wine: Sauvignon Blanc from Sancerre or Pouilly Fume (Asparagus is generally difficult to pair with wine but these are fine choices. A Pinot Gris / Pinot Grigio would also work well)

Food: Asparagus Mimosa (10 min preparation time if you boil the eggs and make the dressing earlier during the day)

Wine: Chardonnay

Food: Chicken Breasts in Champagne, served with rice.

Wine: Ruby Port

Food: Chocolate Fondue


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