Roses are red, violets are blue, how about dinner for just you two?
Let’s be honest, roses for Valentine’s Day are nothing new. If anything, it’s somewhat overdone. That is, if you’re just grabbing a dozen stems from the supermarket and calling it a day. But if you’re making a meal of it, well, that’s a whole other story. And, inspired by my recent collaboration with Ode a la Rosé, that’s just what I did. This rosy dinner for two is perfect for a Valentine’s date night in, and while it may look or sound complicated, making this rose-infused meal is as easy as picking out a bouquet of flowers. Read on for all the rosy deets.
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Simple, classic, chic, vintage, glam- a few of my favorite adjectives when it comes to putting together an outfit for Valentine’s date night-in (or really any date night that calls for a bit of dressing up). I kept a simple color palette (black, cream, dark navy, a red lip) with a classic look (black skirt and top) that I accessorized with bits of chic, vintage and glam. You can see my full Valentine’s Day outfit details here.
No matter how many or how few people will be dining, and whether there’s a special occasion or none at all, I like to have three things when creating a menu: a beginning, a middle and an end. Plus, something delicious to wash it all down! For this meal, you’ll start with a rose-hibiscus goat cheese (recipe exclusively available to newsletter subscribers…if you aren’t already signed up, do it before Valentine’s Day to ensure you get the recipe sent to you), move to a rose-infused risotto, rosé scallops and heart shaped beets, and finish with a rose-raspberry sauce topped panna cotta (you can get the recipe & watch how to make it here). Drinks are bubbly and pink and infused with, what else, but a touch of rose flavor!
You know how I roll, simple is the way to go. In the case of this dinner, I have kept the details and decor to a minimum, instead letting the focus be on the conversations and food. I created the menus using this easy marbling technique, used gold silverware, linen napkins (similar to these) and vintage glasses (these are a similar option currently available and on sale), and my all time favorite, mercury glass containers with tea lights. The showstopper of the table top is one of my rose bouquets placed in yet another mercury glass container (grab your own mercury glass vase here). It adds just the right amount of pink to the table without making it look to cheesy or girly. Plus, it doubles as a Valentine’s Day gift, making it a win-win! (PSA- get 10% off with code AlyssaxOALR!)
*Make panna cotta and sauce; set aside to chill until dessert.
*Mix up goat cheese and refrigerate until appetizer time.
*Either during or after you appetizers, prepare the beets. While those roast, make the risotto.
*Cover the risotto to keep it warm while you make the scallops.
*While the scallops are cooking, cut the heart shapes out of the beet slice.
*Assemble your plates and serve.
4 tablespoons butter
1 ½ cups Arborio or Jasmine rice
1 cup rosé wine
4 cups chicken or vegetable broth
¼ cup rose water
Salt, to taste
In a large pot set over medium heat, melt 3 tablespoons of butter. Once melted, add in the rice and stir for about a minute, or until the rice is coated.
Next, mix in the wine, and cook, stirring continuously, until the liquid is absorbed, which should take about 2 minutes.
Once the wine is absorbed, begin adding the broth, 1 cup at a time, allowing each cup to absorb (it should take 5-7 minutes) into the rice before adding the next one. Make sure to keep stirring the entire time.
Lastly, after all the broth is incorporated, add in the rose water, and continue simmering and stirring until it too is absorbed.
Remove the pan from the heat. Mix in the remaining tablespoon of butter until it has melted and season with salt. Serve immediately. Store leftovers in an airtight container in the refrigerator.
Heart Shaped Beets
3-4 large beets
Slice the beets into about 1/8” slices. Place in a single layer on an unlined baking sheet. Drizzle generously with olive oil and sprinkle with salt. Roast at 350 degrees for 17-20 minutes, or until tender. Remove from the oven and allow to cool slightly. Then, use a small heart shaped cookie cutter to gently cut hearts out of each beet slice. You can serve the hearts as is, or place them back on the tray and warm them up again right before serving.
2 tablespoons unsalted butter
¼ cup rosé wine
½ pound fresh scallops
In a large skillet, melt the butter over medium heat.
Remove the tails from the scallops then place in the pan to begin searing.
Add in the wine. Continue searing the scallops, about 2-3 minutes, then flip over and cook for another 2-3 minutes. The scallops should look opaque all the way through and have a nice golden brown crust on the outside.
Plate the scallops along with the risotto and beets. If desired, sprinkle with crushed dried rose petals and chopped pistachios.
3 ounces rosé bubbly, chilled
1 ounce St. Germain
A splash of rose water
Shake together and serve immediately.
*A note about rosewater- you’ll want to use a food grade rosewater, one that consists of only water and rose petals. This can usually be found at a health food store, or in the organic or middle eastern food sections of your grocery store.You can also order it here.
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