Make a special Sunday dinner at home this Valentine’s Day with our plan for turning up the heat at home. Our Party For Two Party Bluprint has all you need to set the mood and serve the food that will place you at the table not in the kitchen.
TABLE: We purchased this bright & sexy blue table at a discount store for just $99 and made it the center of attention. Then we dressed it with a black table runner (it’s a pashmina), and shimmery silver cloth napkins and set it on a white fur area rug to incorporate layers of fabric in the space. We nestled the nearby couch into our Table for Two and used coordinating pillows to create a cozy spot for relaxing after dinner. Bonus: the dining stools become footstools when you lounge post-dinner! This intimate setting works great for small or larger spaces.
FLOWERS: We selected roses and tulips in two different shades of purple from our local flower shop (you can shop your supermarket floral department too) to add a special touch and pop of color to the table. We loved pairing the passion-filled rose and the fun flirty tulip to symbolize two different sides of every romance.
LIGHTING: We incorporated candlelight by constructing our own candlesticks using mirrored candlesticks as the base and topping with opalescent globe votives. Nothing sets a mood like candlelight, so dim or turn off the lights and ignite those flames. Be sure to use non-scented candles on your table as scented candles can overpower the senses and affect the dining experience.
MUSIC: Music is essential to the mood of any party – especially a party for two. Create a musical love letter to your mate to enhance your special evening. Compile a music mix of your loved ones’ favorite songs – make sure to include some songs containing your love letter “messaging” in the lyrics. Present the love letter CD as a gift and enjoy listening to it all night long. Later, upload it to your tech and relive the romance every time you listen to it.
SUNSET POMOSA COCKTAIL: The Blood Orange in this cocktail awakens your senses and sets the tone for the evening ahead. A signature cocktail is the perfect way to make your night a special one. Start your evening with a toast to each other and then put your lips together and start sipping…
- 2 oz. Blood Orange Juice
- 1 doz. pomegranate seeds
- 10 oz. chilled champagne (you can substitute Prosecco)
- Place 6 pomegranate seeds in the bottom of each flute.
- Add 1 oz. Blood Orange juice to each.
- Top with champagne.
CANDIED BACON atop HONEY DRIZZLED CHEESE: Whet your appetite and consider this your “Conversation Course” – taste, explore and engage. (Serves 2)
- 6 slices uncooked bacon
- ½ cup brown sugar
- 1 tbsp. chili powder
- ½ lb. wedge Manchego cheese
- 2 tbsp. honey
- Plain crackers (optional)
- Preheat oven to 400 degrees.
- Mix brown sugar and chili powder together in shallow rimmed dish.
- Dip each bacon strip in brown sugar mixture fully coating both sides. Lay in disposable aluminum pan. Bake at 400 degrees for 15-18 minutes or until crispy (keep careful watch to ensure they don’t burn).
- Allow to cool slightly. Remove from pan and place on paper towel-lined plate to absorb excess oil. Allow to completely cool and cut into bite-size pieces.
- Cut wedge of cheese into bite-size pieces and arrange on serving dish. Drizzle lightly with honey in zigzag pattern. Top with piece of candied bacon. Cheese should be room temperature and not cold when served.
(Note: wrap and refrigerate any leftover Candied Bacon – it’s great for late-night snacking!)
GEMELLI ARRABBIATA with RICOTTA: Plate the pasta with a portion that will satisfy you and your mate, but not leave you too full. There’s more to come and a night ahead! (Serves 2)
- 1 lb. Gemelli pasta
- 3 tbsp. olive oil
- 3 large cloves garlic, peeled and finely minced
- 2-3 tsp. crushed red pepper flakes (3 tsp. is pretty spicy)
- 1 can plum tomatoes
- 1 cup ricotta cheese
- 6 basil leaves
- Add olive oil to large non-stick pan and heat over low-medium heat, add garlic and crushed red pepper flakes and sauté until garlic is soft and fragrant, but not brown.
- Remove from heat and add plum tomatoes and 1 tsp. salt. Using immersion blender, puree tomatoes. Cook on low-medium heat for 20-30 minutes.
- Bring large pot of salted water to a boil and prepare pasta according to directions on the package. Drain pasta well and mix into sauce.
- Spoon a serving onto each plate, top with scoop of ricotta cheese and garnish with basil.
CHOCOLATE MOLTEN LAVA CAKES: The perfect indulgence and sweet ending to a delicious meal. (Serves 2)
- 1/4 cup unsalted butter
- 2 oz. baking chocolate unsweetened squares
- 1 large egg
- 1 large egg yolk
- 2 tbsp. granulated sugar
- 1 tsp. all-purpose flour
- 1 tsp. shortening
- 1 tsp. cocoa powder
- 1 tsp. confectioners’ sugar
- 2 fresh raspberries, washed and dried
- 2 fresh mint leaves
- ¼ cup semi-sweet chocolate chips
- Grease ramekins generously with shortening and dust with cocoa powder, gently empty out any excess cocoa. Place ramekins on rimmed baking sheet and set aside.
- Preheat oven to 450 degrees.
- Place chocolate squares and butter in glass bowl/glass measuring cup. Microwave on low for 90 seconds and stir for one minute. If mixture is not completely smooth, microwave an additional 15-30 seconds and stir chocolate and butter until they are completely melted – fully incorporated and smooth. Allow to cool slightly.
- In mixer, add egg, egg yolk and sugar. Beat until mixture is pale yellow and light and fluffy. Turn mixer down to medium-low speed and pour in chocolate mixture, followed by flour. Mix just until combined, do not over mix.
- Divide batter equally into 2 ramekins. Bake for 8 – 10 minutes. The outside of the cake should be cooked through with a molten lava center inside the cake.
- Microwave chocolate chips on low in glass measuring cup/bowl for 30 seconds, stir until smooth. Spoon into sealable plastic bag. Snip off just very bottom of corner and pipe chocolate onto serving dishes in zigzag pattern. Refrigerate for 10 minutes.
- Loosen edges around cake carefully with butter knife. Place serving dish upside down on top of cake and gently flip. Place dish on counter and gently rock ramekin until cake is freed from container. Dust top of each with confectioners’ sugar and garnish with a raspberry and mint.