Classical Romantic Menu
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Classical Menu
  Copa De Camarones
  Filet Mignon
  Portabellos Provencal
  Chocolate Mousse

Festive Menu
  Plantains with Gucamole
  Roasted Red Snapper
  Roasted Vegetables

First Course:

Beverage: Glass of dry Champagne



1 lb. baby or popcorn shrimp, cooked and peeled
1 Granny Smith Apple; peeled and diced
3 tbs. Mayonaise
1 tbs. Tomato Sauce
1 tsp. Worcestershire Sauce
3 drops of Tabasco
Salt & Pepper; to taste


Mix together all ingredients except apples and shrimp. When a smooth consistency is formed add apples and shrimp. Set to chill for at least an hour. Serve in glass cups for each person.

Main Course:

Beverage: Glass of Merlot ( Or wine of choice)

Main Dish: Filet Mignon


2 tablespoons butter
2 8-ounce tenderloin steaks
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 cup brandy
1/2 cup whipping cream


Melt butter in heavy large skillet over medium-high heat. Add steaks and cook to desired degree of doneness, about four minutes per side for rare. Add mustard and Worcestershire to skillet. Season with pepper. Remove pan from heat. Add brandy and ignite. When flames subside, return skillet to heat. Transfer steaks to plates. Add cream to skillet and boil until reduced to sauce consistency. Pour over steaks and serve.

Side Dish: Portabello Mushrooms Provencal


4 Large Portabello Mushrooms
1 tbs. Italian leaf parsley
1 clove garlic; finely minced
1 1/2 tbs. butter
Juice of a lemon wedge
Salt & Pepper to taste


Wash mushrooms well to remove any dirt and pat dry. Slice mushrooms into 1/2 inch strips. In a frying pan, melt 1 tbs. butter over a medium medium flame. Add mushrooms and spread them evenly around the pan. Leave mushrooms as is for 3 minutes. Gently with a spoon or spatula, turn or toss mushrooms around in order to brown the other sides. Cook for another 3 minutes. Add garlic, lemon juice, and remaing butter. Continue to cook for about a minute or so to reduce the strong flavor of the garlic. Just before removing from pan, add parsley and toss with mushrooms briefly. Serve immediately.

Last Course:

Beverage: Glass of Port

Dessert: Chocolate Mousse


4 squares (1 ounce each) semisweet chocolate, cut into pieces
3 eggs, separated
1 tsp. vanilla
3/4 tsp cream of tartar
1/3 to 1/2 cup sugar
1 cup chilled whipping cream


Heat chocolate in heavy 2-quart saucepan over low heat, stirring occasionally, until melted; remove from heat. Beat egg yolks slightly; stir yolks and vanilla into chocolate. Beat egg whites and cream of tartar in 2 1/2 quart bowl until foamy. Beat in sugar, 1 tbsp at a time; continue beating until stiff and glossy. Stir about 1/4 of the meringue into chocolate mixture. Fold into remaining meringue.

Beat whipping cream in chilled 1 1/2-quart bowl until stiff. Fold into chocolate meringue. Spoon into dessert dishes. Refrigerate at least 2 hrs. but no longer than 48 hours.

Top each serving with Sweetened Whipped Cream and grated chocolate if desired. Refrigerate any remaining desserts immediately.


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