It’s always a good time for a little romance and some treats! Here are some excellent examples!
Baked Crab Cakes with Meyer Lemon Aioli
Crab cakes like these can make a delicious appetizer, snack, or even an entree!
Makes 4 generous crab cakes
- ½ lb. of cooked jumbo lump crab
- ¼ cup each, or even less ( you be the judge) of finely chopped celery, red onion, red pepper
- 2 tablespoons fresh chopped parsley
- 1 tablespoon of fresh chopped basil
- ¼ teaspoon of Dijon mustard
- ¼ cup of panko breadcrumbs
- zest of a ½ lemon
- 3 tablespoons of real mayo for the filling, plus extra for aioli
- Old Bay seasoning to taste, or creole if you want it spicier
FOR THE AIOLI
- 1 cup of good quality mayo
- Meyer lemon juice or regular lemon juice, fresh. Mix well till you get a nice consistency, add some salt and pepper.
- Preheat oven to 500 degrees
- Spray a small baking sheet or pie tin with olive oil spray, no parchment or foil.
- Take a mixing bowl then add the mayo, zest, and old bay, mix well.
- Fold in the celery, red pepper, red onion, parsley and basil, and panko.
- Gently fold in the lump crab meat and combine everything. At this point you can taste for seasoning as you like it, adding salt and pepper to taste or more spice.
- Place the bowl into the freezer for 10 minutes or fridge for 20 minutes, no longer! This allows the panko to set up and hold everything together.
- Take a ring mold, the one I used was around 3″ and fill it almost to the top, packing it down as you fill it.
- Gently push it out onto your greased baking sheet.
- Place them into the hot 500-degree oven for 8 minutes and do not touch or flip them over.
- Take them out after 8 minutes and let them sit on the baking sheet for a minute before removing.
- Swipe your platter or serving dish with some of the aiolis then carefully take a fish spatula and lift the crab cake gently off the pan and actually flip it over with your hand so the deeper golden side that was on the bottom is now facing up.
- Garnish with more aioli, some parsley, and a sprinkle of Old Bay seasoning.
Chocolate covered strawberries
This is a classic romantic recipe! It’s a sweet and sexy treat that screams romance! While chocolate-covered strawberries are typically enjoyed during the Valentine’s Day holiday, they are such an amazing classic that they can be made as a romantic treat anytime!
- 12 strawberries, washed and dried
- 3/4 cup semi-sweet chocolate chips, melted
- 3/4 cup white chocolate chips, melted
- food coloring (optional)
- assorted sprinkles (optional)
- Line a baking sheet with parchment paper.
- Dip half the strawberries into melted chocolate and place on parchment paper.
- Dip the remaining strawberries into melted white chocolate. Note: if you want to make the chocolate pink for Valentine’s Day, add a drop of pink or red food coloring to the white chocolate first.
- Drizzle the remaining chocolate on top and sprinkle with assorted sprinkles (optional).
- Place the baking sheet in the refrigerator and chill for 30 minutes.
Love Potion Vodka Cocktail
This recipe may not suit all palates but, it is certainly deliciously romantic.
- 1/3 cup vodka
- 1/4 cup peach schnapps or peach liqueur
- 1 cup ruby red grapefruit juice (or any red juice with cherry or raspberry in it)
- Rim glasses in a bit of corn syrup and sugar if desired. Set aside.
- Add ice to the cocktail shaker, then add all ingredients. Cover the shaker and shake a few times until cold. Pour into prepared glasses.
- Garnish with a toothpick with maraschino cherries and strawberries if preferred.