Knockout Night In
“Never go out on your first Valentine’s Day,” Martha once advised SNL Weekend Update’s Seth Meyers. “Make it special at home.” Meyers was skeptical — but if he saw the night we’re envisioning, he’d likely update his own weekend, to say nothing of February 14th. We’ve got all the makings of a knockout night in, from wine and roses to steak and oysters. Your move, Casanova.
Related: Pucker Up with These Delicious Valentine’s Day Cocktails
Rose to the Occasion
A dozen red roses, however well-meant, can feel a bit contrived. This modern take will set the scene for a memorable night. To make, trim a mixed bouquet to staggered heights and arrange in twelve slender vases.
Message in a Bottle
Skip fussy cocktails and open an excellent bottle of wine — but first, present a prop bottle with a handwritten note inside. (Just don’t think this gets you off the hook for a real gift.)
Materials
Scissors
Empty, clear wine bottle with cork
Message in a Bottle template
Parchment paper or other solid lightweight paper
Double-sided tape
Colored pen or marker
Decorative adhesive ribbon
Bath confetti
1. Remove all original labeling from the wine bottle.
2. Print the wine bottle label clip art on parchment paper and cut out the Valentine’s Day wine bottle label.
3. Adhere the label to the bottle using double-sided tape.
4. Write a personal message on another piece of paper, roll paper tightly enough to fit through the mouth of the bottle, and seal with adhesive ribbon.
5. Add bath confetti soap to the bottle and insert rolled note. Cork bottle.
Related: 53 of Our Sweetest Valentine’s Day Dessert Recipes
Heart-Shaped Appetizers
Talk about a cheese plate. If you’re spending the year’s most romantic night in, no minor detail is too much.
For a romantic prelude or finale to the meal, serve dried Calimyrna figs. When cut lengthwise, they look like little hearts. They’re a sweet complement to cheeses, crusty breads, and salads. An added benefit: Figs are packed with nutrients, such as iron and potassium, which helps lower blood pressure.
Oysters with Champagne-Tarragon Mignonette
You knew this was coming. We can vouch for the champagne-soaked presentation — the rest is up to you.
2 tablespoons champagne vinegar
1/2 teaspoon very finely chopped shallot
Pinch of coarse salt
1 1/2 teaspoons chopped fresh tarragon
1 dozen fresh oysters, scrubbed, shucked, and left on the half shell
1. Stir vinegar, shallot, salt, and tarragon in a small bowl. Arrange oysters on a bed of crushed ice. Spoon about 1/2 teaspoon mignonette over each, and serve.
Seared Rib-Eye Steak with Smashed Potatoes
Ah, meat and potatoes — surely the stuff of longevity. This stick-to-your-ribs supper is a hole in one for two.
1 2-pound bone-in rib-eye steak (about 2 inches thick)
Coarse salt and freshly ground pepper
1 pound small potatoes, preferably in a mix of colors
2 tablespoons plus 1 teaspoon extra-virgin olive oil
4 sprigs fresh thyme
1 tablespoon unsalted butter, room temperature
1/2 scallion, thinly sliced (1 tablespoon)
1. Preheat oven to 425 degrees. Let steak stand until room temperature.
2. Bring potatoes to a boil in generously salted water. Cook until fork-tender, about 8 minutes. Drain and let cool slightly. Brush a rimmed baking sheet with 1 tablespoon oil. Lightly crush each potato on sheet with palm to 1/2-inch thickness. Brush with 1 tablespoon oil. Season with salt and pepper, and scatter thyme on top. Roast until golden and crisp, about 25 minutes, rotating sheet once.
3. Meanwhile, combine butter and scallion in a bowl. Season with salt. Heat a large cast-iron or other heavy skillet over medium-high heat, 2 minutes. Pat steak dry and rub with remaining 1 teaspoon oil. Season generously with salt and pepper and place in hot pan. Cook until browned, about 5 minutes a side. Transfer skillet to oven. Roast alongside potatoes until a thermometer inserted in thickest part of steak reads 130 degrees for medium-rare, 10 to 12 minutes. Transfer steak to a platter, top with scallion butter, and let rest 10 minutes before slicing. Serve with potatoes.
Chocolate-Covered Strawberries
Use melted chocolate for a DIY berry buffet. They’ll need 15 minutes to set. We have no idea what you could do while you wait.
8 ounces semisweet chocolate, finely chopped
1 pound large strawberries (about 20), washed and dried well
1/3 cup finely chopped pistachios (optional)
1. Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat.
2. Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper.
3. Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)
Cappuccino Heart Foam
Should you find yourself tasked with a postmeal pick-me-up, now’s the time to wear your heart on your sleeve. For a subtler touch, put a rose on it.
1 cup milk
2 cups strong coffee
1. Heat milk in a small pan over medium heat. Whisk vigorously until foam is stiff. Alternatively, use a milk frother to whisk until stiff. Divide coffee between 2 cups. Using a spoon to hold back foam, pour hot milk into each cup. Using the tip of the spoon, place 8 small dots of milk foam in a heart shape on top of each coffee. Drag a toothpick through foam dots, following the shape of the heart and also creating hearts out of each foam dot. Serve immediately.
More from Martha Stewart:
Quick, One-Pot Meal Ideas To Feed the Whole Family
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
42 Slow-Cooker Recipes Worth the Wait
