I am having a "Pure Romance" party, what's some good food to serve?!
I am having a "Pure Romance" party, what's some good food to serve?
Anything "romance" related will work too hehe
Additional Details1 month ago
For those who don't know its an "adult toy" party
Answers:
1 month ago
For those who don't know its an "adult toy" party
Romaine lettuce salad
Strawberries surrounding one of those chocolate (fondue kit) drizzle fountains.
Wine
fresh fruit (mango,papaya,mandarin oranges,kiwi, etc.)
a double layer angel food cake with buttercreme frosting..top with whip cream and grated choc. pieces (from a candy bar) and a strawberry glaze.
Mint anything (fresh breath)
Hope your party is a good one!
i don't know if it's romantic, but onions will usually make you horny, if that's what you're going for.
try Onions.
you can serve me I'll bring the mayo. LOL
Chocolates. Fondue. Chocolate fondue. Lots of wine.
Weenies and mini tacos
chocolate dipped strawberries, smoked oysters, mints
Strawberries and cream or brown sugar
Champagne
Heart shaped cookies
Passion fruit, figs, dates
Oysters
Have fun!
POACHED PEACHES IN CHAMPAGNE
2 large ripe peaches, preferably white
2 cups dry champagne
1/2 cup maple syrup
1/2 small vanilla bean
3 large strawberries
2 tablespoons powdered sugar
1/4 medium lemon, squeezed for juice
1 cup Romance Whipped Cream, see recipe
2 large mint leaves for garnish
Make a very light incision all around peach skins. Plunge the peaches briefly into boiling water, then into cold water, and peel. Place in a shallow pan and douse with champagne. Add the syrup and vanilla bean. Bring to a slow boil over low heat, and poach peaches at about 185°F, but do not allow to boil. If peaches are very ripe, they will be poached after 5 minutes.
Place peaches and syrup in a cool place, but do not refrigerate. Drain peaches, reserving the poaching liquid. Wash strawberries, remove any leaves, and purée in a blender or food processor. Place in a bowl and stir sugar into the purée. Stir romance whipped cream into the strawberry purée and add lemon juice.
Serve on round plates, or in glass dishes or small bowls. Line the bottom of the dishes with strawberry cream and arrange the cooled, but not chilled, peaches on top. Garnish each peach with a mint sprig. Serve the chilled poaching liquid separately in a sauce boat.
EDIT: (forgot to add this)
ROMANCE WHIPPED CREAM
1/2 cup heavy whipping cream
3 tablespoons powdered sugar
2 teaspoons vanilla extract
Using a wire whisk or electric mixer, beat heavy cream over ice cubes in a chilled mixing bowl, just until cream thickens. When peaks start to form, add sugar and vanilla. Then whip to the desired consistency.
Yield: 1 1/4+ cups
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PASSIONATE CRAB SPREAD
8 ounces fresh crabmeat, drained and flaked
2 tablespoons sliced green onions
1 (2-ounce) package cream cheese, softened
1-1/2 tablespoons mayonnaise or salad dressing
1/2 tablespoons lemon juice
1/4 teaspoon hot sauce
1/4 teaspoon Worcestershire sauce
1 pinch salt and white pepper to taste
1 green leaf lettuce for garnish
1 small bunch parsley for garnish
1 lime sliced for garnish
1 maraschino cherry for garnish
Press crabmeat between paper towels to absorb excess moisture. Combine crabmeat and green onions in a large bowl; set aside. Combine cream cheese and next 6 ingredients; add to crabmeat mixture, tossing to coat. Cover crabmeat mixture and chill 8 hours. To serve, mount crabmeat mixture on a small tray. Add green leaf, lime slice and cherry. Serve with assorted crackers.
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BREAST OF CHICKEN FLAMBé WITH BRANDIED CHERRY SAUCE
2 8-ounce chicken breasts with bone and skin
1 ounce melted butter
1 teaspoon paprika
1 ounce brandy
1 pinch salt and white pepper to taste
Bing Cherry sauce
1 8 ounce can black bing cherries
2 tablespoons Burgundy wine
2 tablespoon sugar
1/2 teaspoon cornstarch
1 pinch salt
Preparing Bing Cherry Sauce: Drain juice from cherries. Combine juice with wine, sugar, cornstarch, and salt; mix thoroughly. Bring mixture to a boil until sauce thickens. Add the drained cherries.
Season chicken breast with salt, white pepper, paprika, and brush with butter. Bake for 30 minutes at 325°F or until cooked and tender. Place chicken in a medium size ovenproof serving dish and cover with sauce. Have table set, candles lit, all accompaniments on table, and turn off lights when ready to flambé.
How to flambé: Pour 1/4 ounce of brandy over dish and place in middle of table. Using long wooden matches, ignite chicken breast. When flame goes out and liquor has burned off, you are ready to serve.
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Sexual Harassment Cocktail
1/2 oz Crown Royal Canadian whisky
1/2 oz amaretto almond liqueur
1/2 oz sloe gin
3/4 oz orange juice
3/4 oz pineapple juice
Pour all ingredients in a mixing tin with ice. Shake and strain. Serve in highball glass
OYSTERS ON THE HALF SHELL OF COURSE THATS A SILLY QUESTION
oliver radshish pickle murhroom