I was recently asked to do a Valentine’s Segment for “The Marie Show” on the Hallmark Channel. I had an overload of romantic meal ideas..but I eventually narrowed down a mix of the best, for an amorous  Breakfast in Bed, A Picnic Lunch and a Romantic Dinner. Create a sensual ambiance and an aphrodisiac menu to stimulate all the senses… Remember it’s about the small attention to details that counts. Be cute, Be Fun, Be Creative!

There’s nothing that says “I love you” more than….

Breakfast in Bed

Drink:

Coconut Raspberry Smoothie

For the coconut layer: Blend 1/4 cup unsweetened coconut flakes, 1/4 cup greek yogurt, 6 oconut water cubes. Add to glass and rinse blender. Next, blend 1 cup raspberries, 1 banana and 1/4 cup greek yogurt, a pinch of cinnamon and 2 teaspoons of agave. Blend! Add to glass. Garnish with coconut flakes. If you want to get really fancy, I would make the glass pretty with a dark chocolate rim- Melt down some dark chocolate, press the rim of the glass onto it, let it cool it the fridge! Oh la la!

For a little something stronger to start the day….

Blood Orange Bellini

I love the rich Valentines’ colors of this drinks…and Bubbles for Breakfast in always a treat.

• Champagne flutes
• 1  bottle prosecco
• 1 ½ cups of fresh Blood Orange Juice
• 2 Tablespoons of Grand Marnier
• 1 tablespoon Sugar

Chill bottle of Prosecco. Combine fresh blood orange juice with sugar and Grand Marnier in a large measuring cup and stir to combine. Cover and refrigerate until chilled. To serve, pour into the bottom of Champagne glasses and slowly top-off with ice-cold Prosecco. Add a slice of blood orange on the glass rim for decor.

Cute Yoghurt Parfait

Make the breakfast tray beautiful by creating laters of Greek Yoghurt, Berries and Granola in cute Glass Bell Jars or Wine Glasses. Stick some sprigs of mint and chunks of Dark chocolate for extra pleasure points with the beau.

If you have time, I love this indulgent Breakfast Recipe to warm up to with your lover on a cold Valentine’s morning.

Polenta with Maple Syrup & Mascaropone (serve with strawberries, raspberries and blueberries)

1/2  Cup Polenta

1/2 cup Milk

1-2 Cups of Water

1/2 Cup Mascarpone

1/4 Cup Maple Syrup

Large Pinch of Salt

(Toasted walnuts/pecans, dark choc chips, berries for serving)

1. Bring the water and salt to a boil in a large heavy saucepan.

2. In a small bowl, mix together the polenta and milk.

3. Once the water is boiling, slowly add the polenta/milk mixture to the water.

4. Return the mixture to a boil, stirring frequently for a couple minutes.

5. Reduce heat to low, stirring frequently, for about 25 mins, adding more water if the mixture gets too sticky.

7. Serve the Polenta with warm maple syrup, mascarpone, nuts, berries and other toppings you like.

Heart Shaped Eggs

Buy a cute heart shaped cutter, crack an egg into it in a hot sautee pan. Serve on toast and with asparagus and (bacon!)

A Picnic Lunch

If you live in a warmer climate, head to your nearest park with a beautiful hamper filled with a throw, flowers, a few candles, cute napkins and a polaroid pic of you and your loved one! Stick to finger food, keep it light, fresh and easy enough to feed each other.

Buy some heart shaped plates, and serve up some finger foods on a black slate cheeseboard where you can write little Valentine’s messages with chalk.

If you live somewhere cold you can replicate a picnic in front of the fireplace in your living room. Throw a blanket down, light some candles, and dont forget the Rose Champagne!

A few little other ideas to decorate your picnic:

Carnation Cones- Place a few ice-cream cones in glasses, and pop some pink carnations in there.

Cute plates…

Picnic hamper…

Drink:

Inspired by my favorite latin restaurant in New York, ‘Rayuela’, make this crisp, fresh and adorable “Coming up Roses” Cocktail. (You can buy organic Roses from the Farmers Markets which are edible. Also, if you can’t find Rose syrup use Simple syrup with a few drops of Rose Water.)

Ingredients:

3 limes

5 rose petals

1/2 oz rose syrup

2 oz cava

2 oz Bacardi Razz

Muddle the roses with the limes. Add all other ingredients, shake and serve!

Eat: 

Asparagus Wrapped Smoked Salmon (or Prosciutto)- whatever you prefer! Great finger food to feed to each other.

Ingredients

1 bunch asparagus, ends trimmed (about 20 spears)

2 tablespoons olive oil

1 tablespoon chopped fresh rosemary leaves

Pinch kosher salt

Pinch freshly ground black pepper

4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Directions

Preheat the oven to 400 degrees F.

Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.

Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

1 slice around each asparagus. (or prosciutto)- still want slightly crunch asparagus, but tender, and light golden.

Baked Zucchini Flowers Stuffed with Ricotta

(It’s a little early in the year but if you are lucky your Local Farmer’s market will hopefully carry a few Zucchini Flowers)

Ingredients:

8 Zucchini Flowers

1/4 cup Olive oil

2/3 cups Ricotta

Small bunch of basil, chopped very finely

2 tablespoons of Honey

Few drops of Balsamic Vinegar

Pinch of salt and ground nutmeg

You’ll need a pastry bag with a medium tip, and a baking sheet with parchment paper.

Preheat oven to 350 degrees F.

Mix the ricotta, honey, salt, nutmeg, chopped basil in a bowl. Place in a piping bag, and squeeze into open zucchini flowers. Bake until filling is hot, about 15 mins. Sprinkle with a few drops of good quality balsamic. Et voila!

Lobster and Crab Guacamole with Red Beet Chips

Not only are avocados the ultimate aphrodisiac food, the colorful red beet chips make it very fitting for Valentine’s Day. Plus they are delicious!

For Guacamole:

2 ripe avocados, 1 plum tomato seeded and finely chopped, 1.4 cup red onion finely chopped, 1 serrano pepper seeded and finely chopped, handful of fresh cilantro leaves, 1 line juiced, salt and pepper, (I like to top it with pumpkin seeds and chilli powder too!)

Mash the avocados leaving them a little chunky, and mix in the other ingredients. Top with fresh lobster meat, jumbo crab, pumpkin seeds and a dash of chilli pepper.

Beet Chips

Ingredients:

3-5 medium-large sized beets, washed with stems cut off and  sliced thinly on a mandoline

Canola Oil (enough to fill cast iron skillet to inches deep)

Put the oil in a Pot or pan, (cast iron preferably) and heat to 325-250 degrees. Fry the beet slices in small batches to ensure even cooking. When they are ready they will turn a lighter color, and will begin to brown. Drain on a paper towel. Sprinkle with salt and pepper if desired.

 Strawberry, Goats Cheese, Walnut Salad with Honey Balsamic Dressing

I love this salad, you get all the textures, and the flavors compliment each other perfectly. Serve in a heart shaped red bowl.

Ingredients

6 Cups of Baby Spinach

1 ounce of Goats cheese – crumbled with fingers

4 Large Strawberries- sliced

2 tablespoons of  Walnuts

3 tablespoons Olive Oil

1 tablespoon Balsamin Vinegar

1 teaspoon Dijon mustard

1 teaspoon Honey

Salt/Black Pepper

For the Dressing: Mix last 4 ingredients in a glass jar with lid on. Shake well! Lay Spinach, Goats Cheese and walnuts in a bowl, drizzle dressing over spinach strawberry salad.

Mozarella Tomato Basil Skewers

Quick and easy- great for feeding each other

Stick one marinated mozzarella ball, a small leaf of basil folded in half, and a cherry tomato onto a medium sized skewer. Repeat with remaning mozarella and tomatoes. C’est tout!

Warm Figs with Goats Cheese, Almond and Honey

Almonds induce passion in a woman. Figs are a sexual stimulant. Honey enhances testosterone. Enough said.

Ingredients:

6 Fresh Figs

1 ounce of Goats Cheese

6 Toasted Almonds

1-2 tablespoons Honey

1-2 tablespoons of Balsamic Vinegar

Slice figs to form a slit, insert ½ teaspoon of goat cheese, place one almond on each, broil in oven for 2-3 mins until cheese is soft and almonds are dark brown. Drizzle with honey and balsamic vinegar.

For dessert make some Heart Shaped Brownies and stick these cupid arrows through them! – Get a couple red and white straws, and glue onto them red card which you’ve cut into arrow shapes. (You can find a stencil online) Such a sweet touch.

Ingredients

Throw in some colorful macarons, and chocolate covered strawberries too!

Dinner

Make your dinner table look the most beautiful it’s ever been. They key is Flowers and Candlelight! Red Roses in beautiful glass vases is a must. You can even scatter some red rose petals on the table too. Add candles galore! You can never have too many! Drink Red Wine to relax.

To start:

Fresh Oysters in Passion Fruit Vinaigrette

Rich in zinc, oysters can help boost testosterone levels and libido. Best way to start the night!

1 tbsp julienned red radish
1 tbsp julienned green apple
1 tbsp julienned cilantro

1 tbsp julienned red onions

1 tbsp julienned pickled jalepeños

1 tbsp julienned rocoto pepper

1 tbsp orange juice

1 tbsp lemon juice

1 tbsp passion fruit juice

Mix all ingredients and add a bit of mustard oil and salt & pepper.

If your feeling extra experimental, top them off with a bit of crispy bacon!

Entree:

When I think of Aphrodisiac Food, I think to the old classic Spanish Film “Como Agua Para Chocolate” …So, inspired by the sensual aromas and flavors of that film, I have come up with something pretty special. If it’s too much, leave out the mole rojo for ease.

Rose Petal, Pistachio & Cacao Crusted Lamb Chop served with Mole Rojo and Roasted Spicy Rainbow Carrots topped with Pumpkin seeds and Cranberries.

So, for the Mole Rojo: As it’s so labor intensive and complex to make a Mole Paste, (it contains over 26 aphrodisiac delicious ingredients, including, chilli peppers, tomatillos, tomatoes, garlic, onion, almonds, sesame seeds, raisins, oregano, marjoram, thyme, cinnamon sticks, squash seeds, cloves, cumin, anise, nutmeg, bread, onions, plantains, dark chocolate), the best thing to do is go to your Mexican Speciality store, or nearest Oaxacan Restaurant and buy the Mole Paste already done. (There is no need to be sweating and slaving away in the kitchen!) Guelaguetza in Los Angeles, has the best Mole’s on the planet! If you can’t get to this restaurant, Wholefoods also sells a small selection too.

In Mexico they say, if you make a good Mole, you’ll get a good husband.

Once you have the Mole Paste, its pretty easy from there: (I always like to make a little extra- it’s delicious on top of eggs in the morning!)

Ingredients:

1/2 lb  Mole Paste (Rojo or Negro- I like Rojo for Valentine’s)

1lb Tomatoes cut into fours

1/4 Cup of Water

1 Cup of Chicken Broth

Pinch of Salt

1/2 tablespoon of Oaxacan Chocolate- (or any good quality Dark Chocolate)

Place the tomatoes and water in a pot and bring to a boil for 20 minutes. Pour boiled tomatoes into a blender and blend for 10 seconds.

Strain the tomatoes back into the pit and add the Mole Paste.

Stir until the paste has fully dissolved

Bring the mole to medium heat and add 1 cup of chicken broth. Season with Salt and grated chocolate.

Stir for another 10 mins until the mole comes to a boil.

For the Lamb:

Ingredients:

4 Lamb Chops (just fyi, pork chops also work great for this recipe!)

1 cup shelled pistachios

5 Edible Organic Rose Petals

1/2 Cup of Raw Cacao Nibs (You can use dark chocolate powder and a pinch of cinnamon if you can’t find this)

A handful of fresh mint leaves

1 Egg

1 clove of Garlic

Salt and Pepper

Pre-heat oven to 400 degrees F.

In a food processor, grind Rose Petals, Pistachios, Cacao Nibs, Mint, Garlic, Salt and pepper. (add a little olive oil if you like to help blend)

Dip Lamb Chops in Egg mixture, and coat with nut mixture. Transfer onto a baking sheet.

In a large skillet, heat some olive oil, and add the chops, cook until golden, two minutes on each side. (Becareful when turning that too many nuts don’t fall)

Drizzle with a little olive oil and transfer into oven for about 20 minutes, or until an instant read thermometer reads 140-150 degrees F, for a medium rare.

Serve on a bed of mole and Spiced Roasted Carrots Recipe below.

Spiced Roasted Rainbow Carrots with Toasted Pumpkin Seeds and Cranberries

I love this recipe. It’s simple yet so impressive with an explosion of color on your plate. Serve on a rustic wood platter.

You can buy these gorgeous rainbow carrots from your local farmers market and Wholefoods. I love to get more of the rich dark red ones- especially for Valentine’s Day. If you can find baby ones- even better. The spice will heat things up for the night. Moreover, carrots have been associated with stimulation and pleasure since ancient times and was used by early middle eastern royalty to aid seduction….Put it on the menu!)

Ingredients:

8 Large Carrots or 12-16 Baby Carrots

1 teaspoon paprika

1 teaspoon Cumin

1/2 tsp Salt

1/2 tsp Ground Ginger

1/4 tsp Garlic Powder

1/8 tsp Cayenne Pepper

Few sprigs of fresh rosemary

Tablespoon fresh or dried thyme

2 tablespoons Olive Oil

1/4 Cup Pumpkin Seeds

1/4 Cup Dried Cranberries

Preheat oven to 400°F. Put carrots, paprika, cumin, salt, ginger, cinnamon, garlic powder, cayenne, black pepper, rosemary and thyme and 1 tablespoon of the oil into a large bowl and toss to coat. Transfer carrots to a large rimmed baking sheet and spread out in a single layer. Roast for 30-40 minutes until  just tender. Halfway through toss them and add the pumpkin seeds and cranberries over the carrots.

Yum.

Dessert:

Really easy (takes only 8-10 mins to cook!) and so sexy to eat…Chocolate Molten Lava Cake with a heart of Raspberry

I like to serve mine with a scoop of Hagen Dazs Dulce de Leche ice cream.

Ingredients:

2 oz Dark Chocolate melted (at least 70%)

2 oz Semi Sweet Chocolate melted

2 tablespoons of salted butter softened

2 Eggs

4 fresh raspberries

1 1/2 tablespoons flour

1 1/2 tablespoons dark cocoa power

3 tablespoons granulated sugar

Preheat oven to 400º F. Butter and flour 2 ramekins and set aside

Melt chocolate together. Cream together butter and sugar. Add eggs one at a time, incorporating between additions. Add flour, cocoa powder and mix until just combined. Using a rubber spatula add melted chocolate, using quick, bowl circling strokes.

Fill ramekins halfway with chocolate batter. Make a well in the center and place 2 small raspberries in the center. Fill ramekins to top with batter.

Bake for 8-10 mins until the edges are firm and the center is soft. The entire top should be an even color. Eat hot.

Serve with a small bowl of dulce de leche ice cream.

Have some Baileys with fresh raspberries to finish the night.

Here is a picture of me from our Romantic Set at the Marie Show! Happy Valentine’s Day!