This time of year, I feel like I’m strolling the hallways of a high school. The arrival of the spring sun cultivates coupling. They walk hand-in-hand, high on love (or at the very least, lust) and the thought of another academic year coming to a close. What better time to plan a romantic date, featuring life’s greatest non-sexual pleasure — food!
Maybe you tried the whole candlelight dinner thing on Valentine’s Day, only to encounter technical problems (collapsed chocolate soufflé, anyone?) But warm-weather meals carry less pressure. They’re refreshing, simple and relaxed. And because you can dine outside in the evening’s natural lighting, there’s no need to worry about burning the tablecloth with the flame of a candle.
If you have a patio and summer dining set, take the opportunity to create an impressive table setting. Try vibrantly colored paper plates, place mats, cups and napkins; and a spring-fresh bouquet. No outdoor eating space? Round up some Tupperware, a large quilt, a picnic basket and some paper plates and
silverware for a feast in the park or your own backyard. Find a secluded, shady spot and enjoy the company of the cool breeze and chirping birds.
Now for the food, which you should start preparing at least three hours ahead of time (to allow for chilling/freezing/baking time). A great hot season starter is chilled soup, which is both cooling and comforting. Try a cucumber soup (see sidebar). This soup can be stored in a thermos if you’re on a picnic. For the main course, nothing says beat-the-heat dining like barbecue chicken. If you own a barbecue, the more power to you, but an oven can also do the trick. For baked barbecue chicken, bake chicken pieces, sprinkled with a garlic seasoning, in a shallow pan for one hour at 350 degrees. Then pour bottled barbecue sauce over the meat and bake for another 30 minutes.
Cold salads make great side dishes. For a tasty pasta salad, cook pasta, such as bow tie, macaroni or spiral, then rinse with cold water and toss with an oil and vinegar or Italian dressing. Then slice in black olives, celery and cherry tomatoes and finish with a grating of mozzarella or parmesan cheese. Also, serve a salad that celebrates the colors of the season: a fruity spinach salad. Starting with baby spinach leaves, add chopped apples, mandarin orange slices, dried cranberries and chopped walnuts; top with a raspberry vinaigrette. If you are toting this salad along in Tupperware, bring the dressing separately and add at the last minute so the salad stays fresh and crispy.
For dessert, make a dish that includes rainbow sherbet or berries. For an airy but decadent treat, try a frozen sherbet cake: Slice an angel food cake horizontally into three
layers, spread softened sherbet on top of the first and second layers, ice the whole cake with whipped topping and freeze for one hour. Looking for something on the lighter side? Make a fruit salad of strawberries, raspberries and blueberries and drizzle with 1/4 cup orange juice to sweeten and keep it moist. Or, go the sensual route with chocolate covered strawberries. Simply dip berries in melted, bittersweet chocolate and refrigerate on a wire rack until hardened.
A date that combines delicious food and the outdoors is a great springtime enhancement to a romance. Awaken your senses with the tastes, sights and sounds of an outdoor feast with your honey, and see if it doesn’t lead to more sense-awakening activities indoors.