Home Salads Recipes

Looking to have an intimate culinary encounter? Choose one (or more) of these classically romantic recipes, which have given lovers pleasure time and again…

Mahogany Glazed Cornish Hens
(Serves 2, Prep time: 50 min)

What could be more romantic than these succulent birds that come in pairs? They are a traditional choice for lovebirds.

Ingredients:

1  (1 1/2-pound) Cornish hen, fresh or frozen (thawed)
2 tablespoon apricot preserves or seedless raspberry jam
1 tablespoon balsamic vinegar
1 tablespoon lower-sodium soy sauce
2 teaspoons Dijon mustard
Salt and pepper
1/2 cup lower-sodium chicken broth
1/2 cup water
1 package (8.8-ounce microwavable pouch) whole-grain brown rice
1 tablespoon margarine or butter
2 bunches watercress, tough stem ends trimmed
1/2 teaspoon peeled and grated fresh ginger
1  navel orange, peel and white pith removed, flesh coarsely chopped

Directions:
1. Preheat oven to 450F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan.
2. With poultry shears or chef's knife, cut Cornish hen in half through breastbone and back. Place hen halves, bone sides down, in prepared pan.

3. In small bowl, stir preserves, vinegar, soy sauce, and Dijon until blended. Brush one-third of glaze over hen halves. Sprinkle with 1/8 teaspoon each salt and freshly ground black pepper.
4. Pour chicken broth and 1/4 cup water into jelly-roll pan.

5. Roast hen halves 10 minutes. Brush with half of remaining glaze. Add remaining 1/4 cup water to pan. Roast 10 minutes. Brush with remaining glaze, adding more water (about 2 tablespoons) if pan is getting too brown. Roast 10 minutes longer or until thermometer inserted into thigh (without touching bone) reaches 180F. Let stand 5 minutes.
6. While hen halves stand, heat rice as label directs; leave in pouch.
7. Cook watercress: In 12-inch skillet, heat margarine on medium high until melted. Add watercress and cook, covered, until watercress begins to wilt (about 1 minute), stirring once or twice. Add ginger and cook 30 seconds, stirring.

8. In bowl, mix warm rice and orange pieces. Place hen halves on 2 dinner plates. Stir pan drippings to scrape up brown bits. Pour drippings over hen halves; serve with orange rice and wilted watercress.
Recipe: Good Housekeeping

Chateaubriand For Two

Because Chateaubriand is traditionally made from a center cut of beef tenderloin intended to serve two, and is associated with luxury and elegant dining, it has long been the choice of discerning lovers seeking an intimate dining experience.

Ingredients:

1 1/4 lb beef tenderloin; trimmed
2 tbsp Creole spice
4 large Russet potatoes
2 carrots, cut into 2-inch
2 large turnips, halved
1 cup beef stock
Oil

Directions:
1. Preheat oven to 400F degrees. Season meat with Creole spice. Heat a large saute pan over high heat and sear meat well on all sides.

Transfer meat to a roasting rack set in a roasting pan and roast 15 minutes for medium-rare. Meanwhile "turn" vegetables, cutting them into even-sized pieces shaped like footballs.
2. Cook vegetables separately in small pots of salted water just until tender, drain and cool.

3. Transfer meat to a carving board, tent with foil to keep warm and let rest at least 10 minutes.

4. Remove rack from roasting pan, place pan over medium high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings to taste. Add vegetables to stock to reheat.

5. Slice meat in thin slices, and present in 'shingles', surrounded with vegetables. Ladle sauce over the top, and serve.

Angel Hair Pasta with Lemon and Pine Nuts
(Serves 2, Prep time: 45 min)

This is a fabulous romantic recipe if your sweetie is a vegetarian. The pine nuts are considered to be an aphrodisiac!

Ingredients:

1/4 pound angel's hair pasta or capellini
3/4 teaspoon minced garlic
2 tablespoons olive oil
2 tablespoons pine nuts, toasted golden
2 tablespoons fresh lemon juice
1 1/2 teaspoons freshly grated lemon zest
1/4 cup minced flat-leafed parsley leaves

Directions:

1. Bring a large saucepan of salted water to a boil for pasta.

2. In a small saucepan cook garlic in oil over moderately low heat, stirring, until softened and transfer mixture to a large bowl. Add pine nuts, crushing them lightly with the back of a fork, lemon juice, zest, parsley, and salt and pepper to taste.

3. Cook pasta in boiling water until al dente and, reserving 2 tablespoons of the cooking water, drain well. Add pasta with the reserved cooking water to bowl and toss with lemon mixture until it is absorbed.
4. Serve pasta warm or at room temperature.

Chocolate Dipped Strawberries

Picture feeding your lover strawberries dipped in sensuous chocolate by hand. This is a classic romantic recipe designed for intimate sharing.

Ingredients:

1/2 cup unsweetened cocoa powder
1/4 cup sugar
2 tablespoons Splenda Granular
1/2 cup skim evaporated milk
1 1/2 teaspoons vanilla extract

fresh strawberries for dipping

Directions:
1. Thoroughly wash and dry strawberries, and arrange in a dish.

2. To make chocolate sauce, whisk together cocoa, sugar, and Splenda in a medium-sized bowl.
3. Slowly pour in milk to make a paste. Mix together to remove lumps.
4. Transfer to a medium-sized saucepan and bring to a low boil over low heat, stirring constantly. Remove from heat and stir in vanilla. 5. Transfer chocolate sauce to fondue pot. Place pot over candle or canned heat burner.

Baked Oysters
(Serves 2, Prep time: 30 min)

Oysters are an aphrodisiac enjoyed by famous lovers such as Casanova! Known by reputation to fire up passion, oysters often chosen to ignite romance.

Ingredients:

18 shell oysters
1 tablspoons minced onion
1/4 tsp salt
1/8 tsp pepper
1/8 tsp marjorma
1/4 cup butter

Directions:

1. Shuck and drain oysters.
2. Place on deep half of shells. Sprinkle with onion, slat, pepper and marjoram. Dot with butter.
3. Place oysters in a baking pan.
4. Bake at 400F for 10 minutes.
5. Serve as an appetizer or on a bed of rice as a main dish. 

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