Romantic meals for two

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Romantic recipes perfect for a romantic meal for two.

If the path to the heart is truly found via culinary excellence, then a romantic five-course meal might just be the quickest way to bliss! Impress someone you love with one of our two suggestions for five perfect courses - we've even provided potential wine pairings!


Romantic Five Course Dinner ~ Option #1

Roasted Red Pepper Soup with Orange Cream
(Recipe below)
Sauvignon Blanc or Riesling

Tricolor Arugula Salad with Lemon Dressing (http://www.lovingyou.com/content/romance/recipes-content.php?ID=tricolorarugulasalad)
Sauvignon Blanc (can be carried through from soup course)

Smoked Salmon and Avocado
(Recipe below)
Sauvignon Blanc

Filet Mignon with Mustard-Caper Sauce (http://www.goodhousekeeping.com/recipefinder/filet-mignon-mustard-caper-sauce?click=recipe_sr)
Cabernet Sauvignon or Shiraz

Raspberry and White Chocolate Mousse
(http://www.sheknows.com/articles/809114.htm)
Port or Sauternes

Five-Course Dinner ~ Option #2

Trop d'amour! This French-inspired five-course meal will enchant your lover, and features a cheese course, which sets it apart. The French usually follow the dessert course with coffee.

Petit Quiche
(Recipe below)
Chardonnay

Poulet en Sauce à Cidre Dur
(Chicken in Hard Cider Sauce - Recipe below)
Beujolais or Pinot Noir

Bibb lettuce tossed with Walnuts and Herb Vinaigrette (http://www.sheknows.com/recipes/recipe/herb-vinaigrette-1)
Sauvignon Blanc

Cheese Platter
Port or Sauternes

Pots de Crème
(http://www.sheknows.com/articles/4178)
Port (can be carried through from cheese course)

Recipes

Roasted Red Pepper Soup with Orange Cream
(Recipe Serves 4. Prep time: 35 min)

1 tablespoon olive oil
2/3 cup sliced shallots (about 4)
1 15-ounce jar roasted red peppers packed in water
1 teaspoon sugar
2 cups (or more) low-salt chicken broth
1/2 cup orange juice
2 tablespoons whipping cream
3/4 teaspoon grated orange peel
Thinly sliced fresh basil leaves

Heat oil in heavy medium saucepan over medium-high heat. Add shallots and sauté 5 minutes. Add red peppers with their liquid. Stir in sugar; sauté 2 minutes. Add 2 cups broth and simmer 5 minutes. Cool soup slightly. Working in batches, puree soup in blender. Return soup to pan. Bring to simmer; stir in orange juice. Thin soup with additional broth, if desired. Season with salt and pepper.

Whisk whipping cream and orange peel in small bowl until slightly thickened. Season with salt and pepper. Ladle soup into bowls. Drizzle orange cream over. Sprinkle with basil and serve. (Recipe courtesy Bon Appetit)

Smoked Salmon and Avocado Appetizer
(Serves 6)

2 ripe avocados
1 lemon, juice only
250g pack smoked salmon
small handful tarragon, leaves only, chopped
4 tablespoons crème fraîche
1 tablespoon capers, drained
wholemeal or soda bread , to serve

Stone and peel the avocados, cut into chunks and toss in half the lemon juice. Twist and fold the smoked salmon pieces onto serving plates, then scatter with the avocado. Cover and chill for up to 1 hr until ready to serve.
Mix together the tarragon, crème fraîche and remaining lemon juice. Drizzle over the salmon, scatter with the capers and serve immediately with wholemeal or soda bread.

Petit Quiche
(Makes 24)

24 frozen mini tart shells (in foil cups), thawed
4 eggs
1-1/4 cups milk
1 teaspoon Dijon mustard
1/4 teaspoon each salt and pepper

Filling:
8 slices bacon, cooked and crumbled
2 green onions, sliced
1 cup shredded Swiss cheese

Preparation: Place tart shells on rimmed baking sheet; divide bacon, green onions and cheese among shells.

In bowl, whisk together eggs, milk, mustard, salt and pepper; pour into tart shells. Bake in bottom third of 375°F (190°C) oven until pastry is golden and filling is just set, 25 to 30 minutes. Serve warm. (Recipe courtesy Canadian Living)

Poulet en Sauce à Cidre Dur
(Serves 4, Prep time: 35 min)

Hard ciders from France are usually from Normandy and Brittany. If you have the choice, buy a Cidre Doux, or sweet cider.

8 chicken tenderloins
1/2 teaspoon fine sea salt
1/4 teaspoons black pepper
1 tablespoon plus 2 teaspoons butter, divided
½ cup chopped white onions
1 cup hard cider

Preheat the oven to 400°F. Preheat a large skillet to medium-high heat. Season the chicken with the salt and black pepper. Carefully avoiding spatter, melt 1 tablespoon of the butter in the hot skillet, and then brown the seasoned chicken for 3 minutes on each side. Transfer the chicken to a small roasting pan.

Add the remaining butter to the pan, and allow it to melt. Sauté the chopped onions over medium heat for 5 minutes, stirring occasionally, until they become soft and slightly brown around the edges. Add the hard cider to the skillet and bring it to a boil for 4 minutes, making sure to scrape any brown bits from the bottom of the skillet.


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