Mudbug...I don't think he meant "dessert" in the conventional sense...:blush:
Since we seem to be discussing sensual stuff...
Appetizers...definitely...Not "supersized" like a lot of restaurants have.
Maybe a nice oyster dish. (sorry, can't get my tastebuds around raw...I like my food dead) Anyone ever play with an oyster ceviche recipe?
A light crostini to match.
For the main? How about something traditional like Wellington. Nothing is better than a great mignon. (IMHO) :lips: Or maybe a surf and turf. I love well prepared scallops in lieu of Lobster. Lobster is way too filling from a nutritional aspect.
Intimate dinners imply um....well...not the same situation as stuffing your gut at Thanksgiving and parking yourself on the couch watching football for the next 7 hours:crazy: .
I'd say a nice App, then a simple salad with greens and a little garnish 'slaw' of fresh veggies, cukes, zukes, shrooms, sprouts, parsnips (really good and not as strong as carrots), grape tomatos...Maybe a little goat cheese. That kind of thing.
Then a beautiful rare chateaubriand or Wellington. The 'candlelight' thing is it's made for two. Crisp blanched asparagus, well prepared mashed potato. I love the recipe that you mash and season, add a little egg yolk for volume and then pipe it onto a parchment lined sheetpan and bake to slightly golden. Sounds 50's but it's very nice.
OR you could roast tiny new potatoes tossed with olive oil and butter. Maybe a little dill or chives?
Dessert? My specialty...
I'd say Eclairs filled with pastry cream (...and I'm talking BURSTING filled...you can fold the PC into a little whipped cream and make a mock bavarian cream. It will lighten it up a bit) and topped with a thick ganache. Super easy to do, Creamy, gooey...add a few chocolate dipped strawberries for a yummy garnish.
Or a Napoleon using puff pastry and using my friend, pastry cream. Cut into maybe 3x5 rectangles BEFORE you bake them so you don't have to worry about them cracking and crumbling trying to cut them after they're baked. Fill with a layer of fresh fruit (I like raspberries or strawberries), pastry cream, then top with a simple icing and chocolate drizzles. Easier than the Eclairs since you don't have to make the Choux and can buy the puff at the market. (Do NOT use filo dough)
I've got a great recipe for a liquor spiked ice cream, chocolate lined orange that you top with merangue and flambe with rum...want it? (Yeah, it's totally kewl)
Oh, DOGSTICKS...I'm hungry now...