Date Night Dinner for Two
This collection of two-serving, easy-to-make recipes are perfect for a special night in with that special someone! The full menu includes a cocktail and an appetizer to start the night off, a salad, a main course with exciting side dishes to enjoy them with, and a spectacular dessert for a sweet finish. Enjoy!
Champagne Cosmos
3 ounces vodka (Stoli, Grey Goose and Ketel One)
1 ounce Grand Marnier
1 ounce cranberry juice
1 ounce fresh squeezed lime juice
Dash simple syrup or agave
5 ounces chilled dry champagne or sparkling wine
DIRECTIONS
Combine the vodka, grand marnier, cranberry juice, lime juice, and ice in a cocktail shaker. Shake until very cold. Taste and add more simple syrup or agave if needed. Pour into a chilled martini glass then top with champagne or sparkling wine.
Kvarøy Arctic Salmon Tartar
We love the bright delicious flavor of a spring salmon tartar. You can substitute the lime for lemon, mix and match the herbs to come up with your own combinations.
Makes 1 cup
8 ounces of Kvarøy Arctic salmon fillet, Pin bones and skin removed
1/4 cup Cucumber seed and finely diced
1 tablespoon fresh lime juice
1 1/2 teaspoons fresh chives, minced
1 1/2 teaspoons Italian parsley, minced
1 1/2 teaspoons olive oil
1 1/ teaspoons minced, seeded jalapeño
1 1/2 teaspoons minced shallot
3/4 teaspoon minced peeled fresh ginger
1/4 teaspoon (scant) lime zest
4 slices of brioche or challah, toasted and butter then cut in half
DIRECTIONS
Place salmon on a plate; freeze until well chilled, about 20 minutes. Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 8 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve buttered toast points.
Bibb Lettuce, Chive and Avocado Salad with Creamy Lemon Vinaigrette
Cream is brightened with lemon—fresh juice and zest—and used to coat tender butter lettuce in this simple green salad. The leaves are artfully arranged by size on each plate with the chives and avocado interlaced amongst the leaves.
1/2 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
Kosher salt and freshly ground pepper
3 tablespoons heavy cream
1 small heads Bibb or other butter lettuce, core removed, leaves washed and well dried
1 avocado, pit removed and thinly sliced
6 fresh chives, trimmed and sliced on the bias in 1 inch pieces
DIRECTIONS
Whisk together lemon zest and juice, dijon mustard, 2 teaspoons water, and sugar; season with salt and pepper. Slowly whisk in cream; continue to whisk until mixture has thickened slightly.
Place the leaves in a bowl. Toss with 2 tablespoons of dressing; season with salt and pepper. Arrange two plates, starting with largest leaves and ending with smallest. Tuck in slices of avocado into the stack. Drizzle with dressing and sprinkle with chives.
Kvarøy Arctic Salmon in Parchment with Asparagus and Shallots
Steaming fish in a parchment packet in the oven, cooking en papillote as the French call it, yields deeply flavorful results and is a mess proof way to cook fillets.
2 skinless Kvarøy Salmon fillets (each 5 to 6 ounces and about 1/2 inch thick)
2 ounces shiitake mushrooms, stemmed and thinly sliced (3/4 cup)
6 ounces thin asparagus, trimmed, lower halves peeled
1/2 small shallot, thinly sliced
2 teaspoons lemon juice and lemon juice
1/4 cup dry white wine, such as chardonnay
2 tablespoons unsalted butter, cut into small cubes
Kosher salt and freshly ground pepper
DIRECTIONS
Preheat oven to 450 degrees. Fold two 13-by-19-inch sheets of parchment in half from short ends to create a crease in each; unfold. Place each fillet to one side of a sheet, a butting crease; generously season with salt and pepper. Scatter mushrooms, asparagus, shallots and the lemon evenly around fillets. Drizzle each fillet with 2 tablespoons wine. Scatter butter evenly over fish and vegetables; season with salt and pepper.
Fold each sheet over fish and vegetables. Starting on one side, roll bottom side of parchment up and over top side to seal; continue working around until pouch is sealed in a half-moon shape. Transfer both pouches to a baking sheet.
Roast until parchment puffs and darkens slightly and fish is just cooked through, 10 to12 minutes. Carefully tear open pouches and serve.
Herbed Jasmine Rice
Mix and match the herbs
2 tablespoons unsalted butter
1/4 small onion, diced
1 cup jasmine rice, rinsed and drained
1 garlic clove, minced
1 1/2 cups water
Kosher salt
2 tablespoons mixed herbs, such as parsley, chives and tarragon, chopped
DIRECTIONSIn a medium saucepan, melt the butter. Add the onion, cover and cook over low heat until translucent, 5 minutes. Stir in the rice and garlic. Add the water and 1 teaspoon of salt and bring to a boil over high heat. Cover and cook over moderately low heat for 10 minutes.
Replace the lid on the rice with a clean kitchen towel and remove from the heat. Let the rice stand, covered, for 5 minutes until tender. Using 2 forks, lightly fluff the rice. Gently stir in the herbs, season with salt, cover with the towel and the lid and let stand for up to 30 minutes before serving.
Orange Chocolate Mousse Parfaits
This is a quick and easy make ahead dessert. You can do this at the beginning before you cook anything else together! It only needs to set in the refrigerator for one hour before its ready to serve!
2 large eggs
1/4 cup sugar
3 ounces semisweet chocolate, finely chopped
1 tablespoon Dutch-process cocoa powder
2 teaspoons instant espresso powder
1 teaspoon Cointreau
1/2 teaspoon orange zest plus more for garnishing
1/4 teaspoon kosher salt
1 tablespoon unsalted butter
1/2 cup heavy cream, plus more, lightly whipped, for serving
1/4 cup ground chocolate wafers or shortbread
DIRECTIONSWhisk together eggs and sugar in a heatproof bowl set over (but not in) a pot of simmering water until doubled in volume and a thermometer registers 160 degrees (6 to 8 minutes). Remove from heat. Add chocolate, cocoa, espresso powder, and salt. Stir in butter until melted. Let cool slightly.
Meanwhile, whip cream to stiff peaks. Stir one-third of whipped cream into chocolate mixture until lightened, then fold in remaining whipped cream. Divide half of mousse between two glasses; sprinkle with crushed cookies. Top with remaining mousse and refrigerate until set, at least 1 hour and up to 1 day. To serve, top with lightly whipped cream and more cookie crumbs.