Back Deck Recipes For A Valentine’s Day Dinner

February 2017 Feature

That special day is coming up quick, and if you're racking your brains trying to think of the perfect candlelit dinner to impress your special someone, these recipes shared at are sure to impress! If you want more options, you can always check out more ideas on our Pinterest page. After all, when it comes to Valentine's Day, you want to go big or don't go home.

Drink: Sicilian Sunset

Recipe by Shay


2 cups ice cubes

*1 cup Prosecco (Italian sparkling wine)

1 cup orange juice

1 cup cranberry juice

2 lemons, zested


Drop the ice in a glass pitcher and add the Prosecco, orange juice, and cranberry juice, stirring everything together. Pour into champagne flutes and top with lemon zest.

*substitute Prosecco with lemon-lime soda for a non-alcoholic version.

Appetizer: Double Tomato Bruschetta

Recipe by Laurie Thompson


6 roma tomatoes (chopped)

1/2 cup sun-dried tomatoes, packed in oil

3 cloves minced garlic

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/4  cup fresh basil (de-stemmed)

1/4  teaspoon salt

1/4  teaspoon ground black pepper

1 French baguette

2 cups shredded mozzarella cheese


Preheat the oven for broiling. Mix the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl and let everything sit for 10 minutes. Cut the baguette into 3/4-inch slices and arrange them in a single layer on a baking sheet. Broil for one to two minutes (until slightly brown). Spoon the tomato mixture over the baguette slices and top with mozzarella cheese. Broil for five more minutes (or until the cheese is melted).

Dinner: Spicy Grilled Shrimp

Recipe by SUBEAST


1 large clove garlic

1 tablespoon coarse salt

1/2 teaspoon cayenne pepper

1 teaspoon paprika

2 tablespoons olive oil

2 teaspoons lemon juice

2 pounds large shrimp, peeled/deveined

8 wedges lemon (for garnish)


Preheat your grill for medium heat and crush the garlic with the salt in a small bowl. Mix in the cayenne pepper and paprika, then add the olive oil and lemon juice, mixing to form a paste. In a large bowl, toss the shrimp with garlic paste to evenly coat. Lightly oil the grill grate and cook the shrimp for 2 to 3 minutes per side (or until opaque). Set on a serving dish and garnish with lemon wedges.

Dessert: Ghirardelli® Dark Chocolate Truffles

Recipe by Ghirardelli®


1/3 cup heavy cream

6 tablespoons unsalted butter (diced)

1 3/4 cups Ghirardelli 60 percent cacao bittersweet chocolate chips

1/3 cup Ghirardelli unsweetened cocoa


Bring the cream to a simmer in a small saucepan and add the butter, stirring until melted. Add the chocolate chips and stir until smooth and completely melted. Remove from heat and pour into a shallow bowl. Cool, cover, and refrigerate for at least 2 hours until firm. Roll the mixture into 1-inch balls with a melon baller or small spoon, and roll each ball in the cocoa or chopped nuts. Can be enjoyed immediately or refrigerated in an airtight container for up to two weeks.

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