Table for Two
Take out the nice china, light a candle or two, and make a reservation to reconnect. Coming together for a lovingly prepared meal once a week or once a month is one of the best ways we can think of to remember why you got married in the first place. With all the painstaking preparation that goes into creating a perfect wedding day, it's all too easy to forget the point of it all - the happily ever after. And, of course, that deserves celebrating, too. Anniversaries are great, but they only come once a year. A strong partnership deserves to be acknowledged more often than that, don't you think?
What better way to celebrate your connection and savor one another's company than lingering over a gourmet dinner for two? Think soulful "slow food" and a nicer-than-everyday setting. Get some use out of those wedding gifts - the china, the glasses, the candlesticks - and splurge on flowers, too. Create a soundtrack that stirs up the memories and emotions of your best times together.
For some creative food ideas, we turned to Vermont caterer Dale Loeffler.
She created a savory menu perfectly suited for a fall or winter evening. Offering a medley of lively color and rich, slow-cooked flavor, it's a meal that's also surprisingly easy to prepare. So don't wait for your next anniversary - reserve your table for two now, and make it a tradition.
The Menu
Melon and Prosciutto Skewers
1 cantaloupe or honeydew melon
1/2 pound prosciutto
1 package small wooden skewers
Cut melon in half and remove seeds. Using a melon scoop or small ice
cream scooper, scoop out small balls of melon. Thread the skewers, alternating melon balls with pieces of prosciutto, rolled and then folded, as shown.
Osso Bucco
1 tablespoon olive oil
1 yellow onion, sliced
5 stalks celery, sliced
4 carrots, sliced
3 cups beef stock
3 cups red wine
2 bay leaves
2 lamb or veal shanks
In a heavy skillet, heat oil over medium flame. Add onion, celery, and carrots and saute, stirring occasionally, until golden brown. Transfer sauteed vegetables to a slow cooker. Place the lamb or veal shanks on top of the vegetables. Combine the stock, red wine, and bay leaves in a mixing bowl and pour over the shanks and the vegetable mixture. The liquid should come halfway up the meat. Place the lid on the slow cooker and cook on high for six hours or until meat is tender and comes off the bone easily.
Potato Crisp with Creme Fraiche and Caviar
1 bag thick-cut gourmet potato chips
1 container creme fraiche
1 jar caviar, drained
Place a small amount of the creme fraiche on the top of each potato chip, followed by a dollop of caviar. Prepare right before serving so the potato crisp doesn't get soggy.
