Date Night Menu Done Right
Aug 06, 2014 in cooking for couples, menus, epicurious. Read the original on: Food Fanatic
I think that everyone likes to have someone cook for them every once in a while. If that someone happens to be the someone you happen to be dating (or would like to be dating)? Even better!
Date night meals don’t have to be difficult or expensive, though. Try out this menu next time you have the chance to woo your sweetheart and you’ll surely sweep her (or him) off of her (or his) feet.
Start the meal off with a cocktail – it’ll help ease your nerves! An Aperol Spritz is a refreshing cocktail perfect for the end of summer, and the fact that it uses Prosecco (don’t worry, you don’t have to splurge on the fancy Champagne) makes it perfect for a date night drink.
Cocktail:Â
Aperol Spritz Recipe
Ingredients
- 2 ounces aperol
- 4 ounces prosecco
- 2-4 ounces san pellegrino aranciata rosso soda, to fill glass
Directions
- Fill a Collins glass, rocks glass, or sturdy wine glass with ice.Â
- Pour the Aperol over the ice, then gently pour the Prosecco down the side of the glass, taking care not to let it fizz up too much.Â
- Fill with soda to taste.
Notes
You may use club soda or seltzer in place of San Pellegrino if you like.
Since it is date night, do the fancy thing and start the meal with a salad course. Spinach Stone Fruit Salad is a perfect choice: sweet cherries, peaches, and nectarines pair with creamy avocado, crunchy walnuts and a sweet white wine vinaigrette for a salad that is both good for you and dynamic in flavor.
Salad:
Strawberry Spinach Salad Recipe
Ingredients
For the Dressing:- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon water
- 2 tablespoons strawberry preserves, or jam
- 6 ounces baby spinach
- 2 cups strawberries, sliced
- 1/4 cup almonds, sliced and toasted
- 2 ounces feta cheese, crumbled
- salt and pepper
Directions
- In a small bowl, whisk together the oil, vinegar, water and preserves. Set aside.
- Put the spinach in a big bowl. Top with the strawberries.
- Drizzle the salad dressing over the salad. Use as much or as little as you would like.
- Top with feta cheese and toasted almonds.
- Season with salt and pepper to taste.
Since we put on our fancy pants with our fresh and fruity salad, let’s keep the fancy going with our main course: Endive and Ham Bake. Your beau will be impressed to see you channeling your inner Frenchman with this combination of bitter endive, salty ham, and creamy cheese. Served alongside Cauliflower Mashed Potatoes, this is a meal that you and your sweetheart will want to make for each other again and again.
Main Course:
Endive & Ham Bake Recipe
Ingredients
- 6 endives, a mix of yellow and purple tipped, washed and dried
- 6 slices deli sliced ham, preferrably black forest
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk, warmed in the microwave
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg, freshly grated
- 1/4 teaspoon black pepper, freshly ground
- 1 cup gruyere cheese, shredded (or swiss)
Directions
- Preheat the oven to 350°F.
- Wrap each endive in a piece of ham, and place them in an 8†square baking dish. It’s over if they touch in the dish, but don’t stack them.
- Next, in a small sauce pan, melt the butter over medium heat. When it starts to bubble, whisk in the flour. Cook for 1 minute while whisking. Next, whisk in the milk slowly. Cook over medium heat, stirring frequently, until the mixture thickens and coats the back of a spoon. It will have the consistency of gravy.Â
- Pour the white sauce over the endive, sprinkle the cheese on top, and bake for 30 minutes, or until the top is golden brown. Serve immediately.
Cauliflower Mashed Potatoes Recipe
Ingredients
- 1 head cauliflower, 3 pounds
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- salt and pepper, to taste
Directions
- Begin by prepping the cauliflower: peel off the outside leaves, then cut out the core carefully. Slice the whole head in half, then chop each half into 6 pieces. Place all pieces of cauliflower in a large glass bowl. Add the heavy cream, then cover the bowl with plastic wrap.
- Microwave for 5 minutes. Carefully, remove from the microwave and peel back the plastic wrap (be careful! The steam is very hot). Stir the cauliflower, then add the salt and pepper. Cover again and microwave another 5 minutes.
- When ready to serve, mash the cauliflower with a potato masher and the butter. For a very creamy puree, I use an immersion stick blender. A food processor is a great substitute, too.
Of course, we can’t forget about dessert! What would date night be without some chocolate? Marble Bark with Pistachios and Fleur de Sel will look like it took you hours to make, but only requires a cool 20 minutes to reach chocolatey, salty bliss. Enjoy this chocolate bark at the end of the meal with a glass of wine and bask in each other’s company – it is date night, after all!
Dessert:
Marble Bark with Pistachios Recipe
Ingredients
- 8 ounces semisweet chocolate, chopped
- 8 ounces white chocolate, chopped
- 1 cup pistachios, roughly chopped
- 1/4-1/2 teaspoon fleur de sel
Directions
- Line a large cookie sheet with parchment paper. Set aside.
- Get two double boilers ready by adding water to the bottom part of the pot. Place over medium heat and allow them to bubble up. Turn down to a medium low heat and place the top pot, or heat proof bowls over top.
- Add white chocolate to one pot.
- Add semi-sweet chocolate to the other pot.
- Melt each until smooth.
- While you're waiting for the chocolate to melt, toss a good handful of the pistachios right on the parchment.
- Once the chocolate is melted completely you can turn the burners off. The warm water will still keep the chocolate melty enough to work with.
- Now alternate dropping spoonfuls of the melted white chocolate and semi-sweet chocolate over the pan so they are close to each other but not on top of one another. Use about half the chocolate for the first layer.
- Toss another handful of pistachios over top, spreading them evenly about.
- Now finish dropping and drizzling the rest of the white chocolate and semi-sweet chocolate around on the cookie sheet.
- Take a butter knife and start swirling it around to create the marble effect. You just drag it at an angle and it works beautifully. You can do it as plainly or artfully as your little heart desires.
- Toss the rest of the pistachios over top.
- Now carefully sprinkle the fleur de sel evenly over top.
- Pop your cookie sheet in the fridge to allow the chocolate bark to set up and harden. I'd allow it to set up for about an hour.
- If you want to speed up the process you can pop it in the freezer for about 15 minutes.
- Remove and snap into pieces. You want them jagged and fun shapes. I'm not a big fan of cutting bark. I like the rustic look of snapping it so it appears more random.
- Bark can be stored for about a week in the fridge, or about 3 months in the freezer.
- Serve with a big old salty chocolate smile!
Read the original on: Food Fanatic
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