Tips on how to Prepare a Romantic Dinner Menu
by Robert Jackson
If you are looking for a romantic dinner menu, and the perfect recipes for a lingering dinner for two, then look no further! This menu will have your head spinning and your heart racing!
Best of all, extravagant dinner recipes do not necessarily involve hours of hard work in the kitchen - this menu is easy. Much of the preparation can be done well in advance leaving you free to enjoy the moment.
Click on the links below for individual recipes, and then follow the simple notes and tips which will guide you through the whole process from start to finish.
Romantic Dinner Menu
Oysters Rockefeller
Chateaubriand with Portobello Mushrooms and Madeira Wine Jus
Steamed Asparagus with Hollandaise Sauce
Twice Baked Potatoes with Leeks and Parmesan
Chocolate and Cointreau Mousse
Now just go to each recipe and print them off........then come back here for the timetable and crib notes below.
But don't forget that when you are trying to impress a loved one, presentation is everything! Set the table with the finest tableware you possess; dress the table with candles and fresh flowers, turn the lights down to create mood......and don't forget the music......subtle, smooth and soothing.
Two Days Ahead
* Buy all of the food and wines (other than the fresh oysters which are best bought on the day that you intend to eat them).
* Wrap the chateaubriand in cling wrap and twist the ends. Then roll it to even up the shape and put it in the refrigerator.
* Buy him or her that all important, special gift! However small and inexpensive doesn't matter - just buy something thoughtful, and give it with your heart!
One Day Ahead
* Following the recipe, bake the potatoes, scoop out and refill as directed. Once they are cool, cling wrap them and refrigerate.
* Prepare the chocolate mousse and pour into ramekins. Cling wrap tightly and refrigerate.
* Prepare the breadcrumb topping for the oysters.
Morning & Afternoon Preparations
* Prepare and trim the asparagus ready for cooking.
* Wash and slice the leeks.
* Grate the parmesan for the potatoes, cover and refrigerate.
* Softly whip the cream for the dessert, cover and refrigerate. Prepare the chocolate shavings and refrigerate.
* Open the oyster shells and drain the contents into a bowl, cover and refrigerate. Discard the top shells, wash and scrub the bottom shells and leave to dry.
That Evening....
For precise timings and detail, refer to each recipe individually. The following list will guide you through the order of the final preparations:
1. Prepare the hollandaise sauce and keep warm in a thermos flask (alternatively, prepare it at the last minute, cover and stand somewhere warm, but not hot).
2. Prepare the oysters ready for broiling (grilling).
3. Uncover the filled jacket potatoes, top off as directed in the recipe and bake in a hot oven.
4. Sear the chateaubriand and transfer to the oven for roasting.
5. Once the beef is cooked, remove from the oven and keep warm. Prepare the portobellow mushrooms and Madeira jus and keep warm.
6. Steam the asparagus. Once cooked, drain and keep warm.
7. Remove the potatoes from the oven.
8. Finally, broil (grill) the oysters, and serve the first course. The rest of the dinner can follow.....at your own pace!
TIP
Try to organize the timing so that the potatoes and beef come out of the oven at about the same time. That way, you can turn the oven down to it's lowest setting and then keep the food warm inside it. But try not to keep the beef waiting too long before you eat it or else it will not be at it's best and most succulent.
Enjoy!
About the Author
Robert Jackson has worked all of his life in the hospitality business. Now at http://www.gourmet-food-revolution.com, he shares his views, ideas, tips and guidance on entertaining at home.......with style, and ease!