Sexy and Romantic Recipes

Strawberry Brioche French Toast. Photo courtesy of

Romantic Main Dishes

1. Lobster Crème Brulée
2. Filet Mignon with Mushroom-Wine Sauce of Love
3. Chicken in Rose Petal Sauce
4. Oysters with Frozen Champagne Mignonette

- Sexy Breakfast Recipes

5. Baked French Toast
6. Scrambled Eggs with White Truffles

- Sexy Desserts

7. Strawberry Brioche
8. Chocolate Flan
9. White Chocolate Raspberry Cheesecake

1. Lobster Crème Brulée

Chef Cathal Armstrong of Restaurant Eve – Alexandria, VA
Adapted by StarChefs

Yield: 6 Servings


* 3 (2-pound) lobsters
* 3 egg yolks
* ½ quart of cream
* 1 fennel bulb
* 1 cup Champagne
* ¼ cup chicken stock
* 1 sprig tarragon
* ½ vanilla bean
* 1 piece star anise
* 1 cup lemon juice
* 1 cup canola oil
* Salt and pepper
* 2 teaspoons sugar


Preheat oven to 300°F. Cut the lobster tails in half and scrape the meat out. Puree the meat in a food processor with 2 of the egg yolks, and gradually add the cream. Strain the mixture through a fine mesh sieve. Season with salt. Spoon the mixture into 2 ramekins and bake in a water bath for approximately 25 minutes, or until the custard has set. Set in refrigerator to chill.

Cook the remaining lobster claws in boiling water for 8 minutes. Remove the cooked meat from the shells and set aside to cool.

Cut the fennel into 6 pieces and braise in Champagne, chicken stock, tarragon, vanilla, star anise and salt and pepper until tender. Drain any liquid that is left, and set aside to cool.

Reduce the lemon juice over a medium heat to about 2 ounces. Place in a blender with remaining egg yolk and gradually add canola oil.

Sprinkle the top of each custard with sugar and using a propane torch, caramelize the sugar. Place one claw and one piece of fennel on a plate beside the ramekin. Drizzle claw and fennel with the lemon emulsion.

Wine pairing:

A big California Chardonnay such as the Ferrari –Corano Carneros Reserve Chardonnay 2001

2. Filet Mignon with Mushroom-Wine Sauce of Love

Courtesy of

This steak is a great romantic meal idea, because while it’s tender and super flavorful, it’s also relatively light. Served with roasted asparagus (recipe below) and mashed or baked potato, this is the perfect recipe for a romantic dinner for two. Without all the fat of lots of butter or cream, it leaves room (and energy) for “dessert.”

Yield: 2 Servings


* 2 tbsp. butter, divided
* 3 tbsp. shallots, minced
* 1/4 C. fresh shiitake mushrooms, cleaned and stems removed
* 3/4 C. dry red wine, divided (cabernet is nice)
* 5 fl. oz. beef consommé
* fresh ground black pepper, to taste
* 2 (4 ounce) filet mignon steaks
* 1/2 tbsp. soy sauce
* 1 tsp. cornstarch
* 1 tsp. dried thyme
* fresh thyme (garnish)


In a nonstick frying pan, sauté shallots and mushrooms in 1 tbsp butter for about 4 mins, till tender. Add 1/2 cup of red wine and 3 fl. oz consommé. Simmer for about 5 minutes, stirring frequently. Remove the mushrooms from sauce, set aside.

Boil wine mixture over high heat until reduced to 1/4 cup.

Combine sauce with mushrooms in bowl. Set aside. In another bowl, combine combine soy sauce with cornstarch. Set aside.

Sprinkle filets with pepper to taste. Sauté steaks in remaining 1 tbsp butter over medium heat, about 3 minutes per side for a 1-inch thick steak.

Reduce fire to medium-low heat; cook steaks until desired level of doneness. Remove from pan, keep warm. Add the rest of the red wine and beef consommé to the skillet, scraping to deglaze pan and incorporate tasty steak bits into the sauce. Bring to a boil. Boil for one minute. Add mushroom/sauce mixture, cornstarch/soy sauce mixture, and the thyme. Boil one minute, stirring constantly, until thickened.

Place steaks on plate and pour sauce over. Garnish with fresh thyme.

3. Chicken in Rose Petal Sauce

Courtesy of


* Chicken, cut into small pieces
* Rose petals
* Some sugar (to taste)
* Some ground cinnamon (to taste)
* A cup of dry white wine
* Oil
* Salt


Fry the chicken in a bit of the oil until it is golden, adding the rose petals, cinnamon, sugar, white wine and the salt. Turn down the flame and let it cook about half an hour, turning the pieces every ten minutes or so. Serve it with its accompanying strained sauce from the pan. Keep a few rose petals to enhance the appearance of the recipe. It is quite sexy, yet an amazingly easy recipe to make.

4. Oysters with Frozen Champagne Mignonette

Courtesy of


* 24 fresh, raw oysters
* 1/4 C. shallots
* 3/4 C. high-quality pickled ginger
* 1/2 C. dry champagne
* 1/2 C. sugar
* 2 tbsp. fresh ground black pepper
* 3/4 C rice wine vinegar
* 1 tbsp. chopped chives


In a food processor, combine shallots, ginger, champagne, sugar, pepper, and vinegar. Puree on med-high speed one minute.

Pour mixture into a pie plate and freeze several hours.

Clean and shuck oysters. Place them on a serving platter. Remove champagne mignonette from freezer, and scrape one teaspoon of mignonette onto each oyster.

Sprinkle each oyster with chopped chives. Serve immediately.

5. Baked French Toast


* 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
* 8 eggs
* 2 cups milk
* 1 1/2 cups half-and-half cream
* 2 teaspoons vanilla extract
* 1/4 teaspoon ground cinnamon
* 3/4 cup butter
* 1 1/3 cups brown sugar
* 3 tablespoons light corn syrup


Butter a 9×13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.

The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.

Bake in preheated oven, uncovered, for 40 minutes.

6. Scrambled Eggs with White Truffles

Courtesy of


* 1 tbs. of unsalted margarine or butter
* 4 fresh eggs
* 2 big tbs. of grated Gruyère cheese
* A small white truffle (about ½ ounce)
* Salt and pepper to taste


In a heavy pan, heat up the butter; add the eggs and scramble, adding the salt and pepper. Once finished, add the cheese. Take it off the heat and add the cut-up truffle in small pieces and serve immediately.

7. Strawberry Brioche

Chef Frederic Delaire of Tamara Restaurant at The National Hotel – Miami, FL
Adapted by StarChefs

Yield: 2 Servings


* 1 brioche
* 8 ounces sugar
* 8 ounces butter
* 1 pint fresh strawberries cut in half
* ½ cup pastry cream
* ½ cup whipped cream
* Strawberry coulis, for garnish


Slice brioche into 4 (1-inch thick) pieces.

In a cooking pan melt butter with sugar and cook it until turns into a caramel-like sauce.

Take the pan off of the stove and dip the 4 slices of brioche inside the sauce. The butter will penetrate the brioche and the caramel will stick to the outside of the brioche.

Place the 4 slices on a non-stick surface and let cool for 15 minutes – brioche will become crispy.

Place it in the center of a plate and add a little bit of pastry cream on top. Spoon whipped cream over the pastry cream.

Place strawberries on top of the whipped cream. Drizzle strawberry coulis on top of the brioche and around the plate for decoration and additional flavor.

Wine pairing:

A light-bodied, elegant Champagne such as the Duval-Leroy Blanc de Chardonnay 1996

8. Chocolate Flan

Courtesy of

* 4 oz. of bitter chocolate
* 2 ½ oz. milk (whole is better)
* 8 oz. of cream
* 1/3 cup of sugar
* 1 tbs. of espresso
* 1 tbs. of vanilla sugar
* 1 egg, room temperature, beaten

Preheat the oven to 325 degrees. Grease the molds with butter (make the molds sexy – that’ll jazz it up some, too!) Heat up the water for the Bain Marie (look it up if you’re not sure how to do that). In a casserole, put the chocolate and the milk at a very low flame and stirring it from time to time. Take it off the fire and let it cool for about five minutes. Add the rest of the ingredients with a hand mixer. Put the total mixture in the molds, add the hot water to a deep oven dish, and put the mixture only half-way in the molds. Put it in the oven and cook until the center is not yet done. Take out of the oven and let them cool, serving them in the molds.

9. White Chocolate Raspberry Cheesecake

(5 stars by over 1,000 readers on


* 1 cup chocolate cookie crumbs
* 3 tablespoons white sugar
* 1/4 cup butter, melted
* 1 (10 ounce) package frozen raspberries
* 2 tablespoons white sugar
* 2 teaspoons cornstarch
* 1/2 cup water
* 2 cups white chocolate chips
* 1/2 cup half-and-half cream
* 3 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 3 eggs
* 1 teaspoon vanilla extract


In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch spring form pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.