Seduction Meals is about food + romance and the premise that everyone should learn to master one dish that is their signature dish—a Seduction Meal, to enchant and captivate that special someone in your life...
How dirty do you like it? For starters... this is a filthy martini. The tart, sensual overtones of olives is calmed by the delicate herbal tones of the Lillet. A match made in heaven. Go ahead, try one.... you know you want it.
INTENSE OLIVE MARTINI
2 oz Belvedere Intense
1/4 oz Lilet Blanc Vermouth
A dash grapefruit bitters
3 large green olives
3 Teaspoons Olive Brine
Place martini glasses in freezer to get them nice and cold. You can also fill the glass with ice and cold water and wait for a few minutes until the glass gets cold.
Fill a cocktail shaker with ice. Muddle olives with the olive brine. Add to cocktail shaker with rest of ingredients and shake. Note: The more olive juice the dirtier the martini.
Strain into a chilled martini glass and garnish with green olives.
Love is in the air with a seductive Thanksgiving holiday meal - perfect for a romantic meal for two. We start with a Tangerine Gimlet and Sausage & Asagio Stuffed Mushrooms with Balsamic Glaze that will set the stage for your special meal. Next we have another alternate Thanksgiving main dish. Instead of a whole roast turkey our menu consists of Bacon Wrapped Roast Pork Loin Stuffed with Dried Fruit with a Red Wine, Dijon Cream Sauce; Sweet Potato Cauliflower Gratin with Crispy Sage Leaves, ending with a light creamy pumpkin dessert bar. Happy Thanksgiving mi amore!
In the Fall you can hand pick apples off a tree (a sweet way to spend your afternoon together); or you can purchase them in your local grocery store. There are so many varieties to choose from - some tart, some sweet, some are better for baking, others are more exotic and harder to find. In my neck of the woods we have local grown varieties like MacIntosh, Honeycrisps, Golden Delicious and Red Delicious, and of course the wonderful taste of apple cider. Now is the time to indulge in this delicious fruit. Here are a few recipe suggestions for your romantic Thanksgiving meal for two.
So you are spending Valentine's Day at home with your loved one. Here is an alternate Thanksgiving menu that is perfect for your holiday Seduction Meal.
Our menu includes Grilled Oysters, a succulent Magret Duck Breast with Foie Gras and Balsamic Cherries, String Beans with Roasted Garlic, Lemon and Slivered Almonds, and Pumpkin Dessert Bars. You can start your meal by pairing the Oysters with a bottle of champagne and serve a light red Burgundy, Pinot Noir or Beaujolais with the Duck dish.
This Duck Breast recipe is out of this world delicious! I found it online at the GourmetFoodStore.com. We are going to use Magret duck breast. Magret ducks are prepared for foie gras so you get a larger, leaner meat than regular duck. Given the time of year, I could not find fresh cherries, which I am sure would have been the best option. I used dried cherries and used a little less balsamic vinegar as dried cherries are sometimes sweetened. The Foie Gras was a luxurious addition to the duck and the cherries beautifully complemented both. This recipe is a keeper!
Celebrating a Thanksgiving dinner for two? Why bother with a whole turkey and eating turkey leftovers for weeks, when you can roast a turkey breast and have ample left overs to still enjoy post-Thanksgiving sandwiches.
The first menu we have put together for our Romantic Meals on Thanksgiving series is for a traditional menu featuring roast turkey breast, cranberry sauce, wild rice, roasted butternut squash and seductive mini caramel dipped apples. Luscious cocktails, food, music, and romance for the holiday - what could be better?
I tried a roast turkey breast recipe I found online at Cookstr by Molly Stevens and really loved it. The key is to baste the turkey breast overnight in an a savory Herb Paste. I would suggest doubling the recipe for the paste so you can generously smear it under the skin and over the entire bird. The next step to ensure a succulent, juicy bird is to sear the herbed turkey breast and then slow roast it at 300 degrees.
Thanksgiving is a time for celebrating your good fortune and health with family, friends and loved ones. But what if you just met the girl or guy of your dreams and want to spend this holiday together? Imagine the two of you celebrating on your own terms .. no traffic, no airports, no family drama - just a joyous occasion for two people in love.
With that said, you might want to consider Thanksgiving at your place with menu options more suitable for a dinner for two. Why bother with a whole turkey when you can roast a smaller turkey breast? Or what if you move away from the tradition of Turkey all together? Say a Roasted Pork Loin, or a succulent Duck dish?
We have put together an array of main courses to consider along with a few side dish suggestions.In the next few posts we will share our favorite recipes for two including:
Slow Roasted Herbed Turkey Breast
Roast Pork Loin Stuffed with Brandy Kissed Dried Fruit
Duck Breast with Foie Gras and Balsamic Cherries
Grilled String Beans with Garlic, Lemon and Toasted Almonds
The beauty of Fall is all around us. First bright yellows and orange colors followed by bursts of bold red trees and leaves everywhere. Summer clothes packed away - winter sweaters the new norm. Our home is filled with the delicious aromas of seductive hot toddies, pumpkin dishes, heartier meals and of course, homemade apple pie. I can't imagine not experiencing all four season each year - especially the beautiful colors of Fall.
Here are a few images that we've collected on our Pinterest Board along with a wonderful Fall Recipe by Donna Hay - Roasted Cauliflower and Sage Risotto.
Place the cauliflower, oil, salt and pepper on a baking tray and toss to coat. Roast for 15 minutes, add the almonds and half the sage and roast for a further 5-8 minutes or until golden and crisp. Set aside and keep warm.
Place the stock in a saucepan over medium heat and bring to a simmer.
Melt the butter in a large saucepan over medium heat. Add the onion and cook for 5 minutes or until soft.
Chop the remaining sage and add to the pan with the rice and sherry. Cook, stirring, for 1-2 minutes or until the sherry is absorbed.
Gradually add the stock, 1 cup at a time, stirring continuously for 25-30 minutes or until the stock is absorbed and rice is al dente.
Stir through parmesan, salt and pepper and spoon into serving bowls.
Top with Taleggio and the cauliflower mixture to serve.
Falling in Love with Fall
We love the branches used in the Mini Candy Apples below: