February 8, 2013
A little thought,
A little imagination,
And a lot of love
We all know that roses and chocolates have always symbolized romance. While traditional favorites are great for Thanksgiving and Christmas, Valentine’s Day is the prefect time for a little non-traditional imagination.
Here are a few ways to re-invent the art of Romance:
Flowers:
All women love flowers, from one single perfect stem to a dozen. And yes men like them too, although they won’t admit it. Instead of a dozen long stem roses, why not try smaller bunches of spring flowers. (Think wedding bouquet, but smaller and all the same flower).
Tulips, gerberas, lilies, hyacinths and even roses make great bouquets.
These can be placed around the house, sent to the office or hand delivered.
A great way to start the day is to place a single flower on the car seat of the person you love. This is sure to give them a warm fuzzy feeling all day. Place the flower the night before. In most places it’s still cool enough for the flower to last until morning. Adding a small note will make it that much more special.
Join us as we celebrate our new partnership with kathy ireland DESIGNS by Organic Bouquet
Food: Make it fun, give it a twist.
The most importance thing to remember is Don’t pressure yourself! Kathy and I always say, “ You don’t have to do it all and it doesn’t have to be prefect.”
If you have children, I know you’re thinking “romantic dinner at home, yeah right!”
Start by planning ahead. Feed the children a little earlier and get them settled for the evening. Call ahead to your favorite restaurant and order your favorites to go, then create a romantic setting at home. Whether it’s a beautifully set table or a picnic on the living room floor, remember some small details can enhance the mood. Music and candlelight are a must. I like Sinatra, Barry White, Tony Bennett, and Diana Krall to name a few. Again, the smaller bunches of flowers work best here, because they add color without competing in size. You can even sprinkle some rose petals around, not only are they pretty, they’re also edible. Checkout Ten Rules of Edible Flowers
If you decide you want to cook something special, remember it doesn’t have to be complicated to be impressive.
As with this menu.
Strawberry Spinach Salad - strawberries have always been the fruit of love; drizzle with a little champagne vinaigrette and olive oil, you’re set
Lasagna Roll-Ups – a twist on an old favorite; looks impressive without the fuss
Pears avec Chocolait -It’s easier than it sounds, and the great thing is you can use different flavored chocolate.
Now, if you want to splurge a little on your romantic dinner and make it really special, try a little thing I like to call Cater Waiter.
Again, your favorite restaurant, your favorite food, but this time you hire your favorite server. Talk about romance! Your own private waiter seeing to your every need. All you do is choose the menu and the server will take care of the rest. From pick up to clean up. At your home, the office or anywhere your imagination leads you, you get to sit back and enjoy what’s sure to be a very romantic and pampering evening.
Now that I’ve set the mood, the rest is up to you!
Pears avec Chocolait
¾ cup sugar
4 cups water
Juice of 1 large orange
2 cinnamon sticks
4 cloves
2 tbsp. bandy
2 firm Anjou or Comice pears, stems left intact
4oz. unsweetened chocolate, broken into small piece.
2oz. semi-sweet chocolate, broken into small pieces
or
1 (12oz.) bag semi-sweet chocolate chips
½ cup (1 stick) unsalted butter
Fresh mint sprigs, for garnish
In a large saucepan over medium heat, combine the sugar and water and cook, stirring for, about 3 minutes, until the sugar has dissolved. Stir in the orange juice, cinnamon, cloves and brandy, simmer, covered, for 10 to 15 minutes.
Peel the pears and trim the bottoms so that they stand upright. Place the pears in the syrup and poach until tender, 30 to 40 minutes, depending on the ripeness of the pears (test with a toothpick). Allow the pears to cool in the syrup, then chill thoroughly, preferably overnight.
Place both chocolates in the top of a double boiler set over simmering water. Add the butter and stir until melted and smooth. Remove from the heat.
Remove the pears from the syrup and gently pat dry. Dip the pears into the melted chocolate and coat evenly, using a spoon if necessary. Lift the pears to drain off the excess chocolate. Arrange on a serving dish and garnish with mint. (The pears will keep in the refrigerator for up to 36 hours. Allow to come to room temperature before serving).
Serves 2