Once you’ve secured your date for formal, you only have a few chances to show ‘em what you’re made of before that slow jam comes on. Throwing some dough down for a dinner out is definitely a tried and true way to set the mood, but the biggest power move by far is to get domestic and cook your date a meal to remember.
A homemade meal shows how much you care, allows you the privacy and comfort of eating at your place (bow chicka bow wow…) and seriously impresses that special someone. We’ve prepared a menu that you don’t have to be an Iron Chef to cook, but is just as impressive as any 3 course meal you would get at a restaurant.
Fig, Goat Cheese and Arugula Salad:
Prep Time: 3 minutes
Cook Time: none
Total Time: 3 minutes
Servings: 2
Ingredients:
5 dried figs
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon olive oil
salt and pepper to taste
3 cups arugula
4 tablespoon goat cheese
Directions:
1. Slice the figs into thin strips.
![Formal](https://spoonuniversity.com/wp-content/uploads/sites/73/2015/04/DSC0415.jpg)
Photo by Jenny Georgieva
2. In a bowl, whisk together the vinegar, honey and olive oil until combined. Add salt and pepper to taste. Tip: taste the vinaigrette with an arugula leaf to know what it will taste like on the salad.
![Formal](https://spoonuniversity.com/wp-content/uploads/sites/73/2015/04/DSC0425.jpg)
Photo by Jenny Georgieva
3. Add the arugula and toss to combine.
![Formal](https://spoonuniversity.com/wp-content/uploads/sites/73/2015/04/DSC0426.jpg)
Photo by Jenny Georgieva
4. Sprinkle the cheese and figs on top.
![Formal](https://spoonuniversity.com/wp-content/uploads/sites/73/2015/04/DSC0498.jpg)
Photo by Jenny Georgieva
Oven Baked Lemon Caper Salmon:
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2
Ingredients:
2 salmon fillets
2 tablespoon olive oil
Salt and pepper
1 lemon
1 tablespoon capers
1 garlic clove, minced
2 tablespoon butter
Directions:
1. Preheat the oven to 450°F.
![Formal](https://spoonuniversity.com/wp-content/uploads/sites/73/2015/04/DSC0445.jpg)
Photo by Jenny Georgieva
2. Drizzle olive oil on both sides of the fillets and season with salt and pepper. Place on a baking sheet.
3. Cut the lemon in half. Slice one of the halves into thin slices and place over the fillets.
![Formal](https://spoonuniversity.com/wp-content/uploads/sites/73/2015/04/DSC0450.jpg)
Photo by Jenny Georgieva
4. Bake the salmon for 12-15 minutes, until juices are white.
![Formal](https://spoonuniversity.com/wp-content/uploads/sites/73/2015/04/DSC0472-copy.jpg)
Photo by Jenny Georgieva
5. Melt the butter in a saucepan on medium heat and add the capers, garlic, zest of the other lemon and lemon juice. Cook until butter begins to brown.
![Formal](https://spoonuniversity.com/wp-content/uploads/sites/73/2015/04/DSC0488.jpg)
Photo by Jenny Georgieva
6. Serve the salmon with your favorite starch and the butter drizzled over the top.
![Formal](https://spoonuniversity.com/wp-content/uploads/sites/73/2015/04/DSC0493.jpg)
Photo by Jenny Georgieva
Profiteroles:
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Ingredients:
1 cup milk
1 stick butter (¼ lb)
1 cup all-purpose flower
4 eggs
12-oz. semisweet chocolate chips
Favorite ice cream (coffee for me)
Piping bag or sealable plastic bag
Directions:
1. Preheat the oven to 425°F.
![Formal](https://spoonuniversity.com/wp-content/uploads/sites/73/2015/04/DSC0362.jpg)
Photo by Jenny Georgieva
2. In a saucepan, heat the milk and butter on medium heat until the butter is melted.
3. Add the flour and stir for two minutes with a wooden spoon. The mixture will become a doughy paste that sticks to the bottom of the pan.
![Formal](https://spoonuniversity.com/wp-content/uploads/sites/73/2015/04/DSC0366.jpg)
Photo by Jenny Georgieva
4. Place the dough in another bowl and add the eggs one at a time. Stir quickly to avoid cooking the egg and make sure that the previous egg is completely incorporated before adding the next. The dough will be sticky and shiny.
![Formal](https://spoonuniversity.com/wp-content/uploads/sites/73/2015/04/DSC0376.jpg)
Photo by Jenny Georgieva
5. Place the mixture into a piping bag (or in a resealable bag with the tip cut off) and pipe small mounds onto a lined baking sheet. Press down the points with your finger.
![Formal](https://spoonuniversity.com/wp-content/uploads/sites/73/2015/04/DSC0393.jpg)
Photo by Jenny Georgieva
6. Bake for 20 minutes. Turn the oven off and let them sit another 10 minutes in the oven.
![Formal](https://spoonuniversity.com/wp-content/uploads/sites/73/2015/04/DSC0398.jpg)
Photo by Jenny Georgieva
7. With a knife, cut a small hole in the side of each of the profiteroles to let the steam escape. Let cool.
![Formal](https://spoonuniversity.com/wp-content/uploads/sites/73/2015/04/DSC04541.jpg)
Photo by Jenny Georgieva
8. Melt the chocolate in a heatproof bowl in the microwave. Heat in 30 second intervals, stirring in between each one until it is just melted. Do not overheat or it will seize up.
![Formal](https://spoonuniversity.com/wp-content/uploads/sites/73/2015/04/DSC0462.jpg)
Photo by Jenny Georgieva
9. Dip the tops of the profiteroles in the chocolate and serve with a scoop of ice cream.
![Formal](https://spoonuniversity.com/wp-content/uploads/sites/73/2015/04/DSC0481.jpg)
Photo by Jenny Georgieva
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