Ah, the romantic Valentine’s dinner. It’s the gold-standard date.
High pressure. High stakes. And often high-priced steaks. It comes with reservations to secure, outfits to plan, expectations to meet — and a ticking clock that insists romance be perfectly executed between appetizers and dessert.
But is that the only way for a Valentine’s date to go? Does it have to be all or nothing?
What if you could dial down the intensity without losing the romance — trading the stopwatch for something softer, cozier and far more forgiving, with a side of comfortable cuddles on the couch?
Brunch gives you the luxurious, special vibes and turns down the volume.
But this isn’t a ritzy hotel brunch. Instead, go for a delicious, sofa-friendly charcuterie board for two — with plenty of room for sweets, savories and an optional mimosa.
Start with a hearty quiche that can be made ahead and served by the slice on a cutting board — rich with meaty chunks of sausage and flavorful strips of roasted red pepper. Lean into the sweet side with a few pastries. A bakery stop works just fine for Danish or doughnuts, but this is also a place where homemade is an easy ask. Scones come together quickly, and fresh fruit like raspberries delivers a bright, flavorful punch with very little effort.
The board fills up fast from there: more berries, a few sliced cheeses or meats, maybe a simple bread. Think mini bagels or croissants — or a baguette cut into rounds and toasted until golden brown.
And nothing is better on scones or toast than a bright, creamy compound butter. Blend strawberry jam with rich butter, then marble in whipped cream cheese for a simple spread that makes bread feel like dessert.
All of this can be prepped or purchased ahead of time, which means Valentine’s Day starts with little more than warming and arranging your brunch platter. Pour some juice, coffee or prosecco. Grab a copy of the Saturday paper and your favorite fluffy blanket. Then meet your partner on the couch for the best reservation of the day.
Italian sausage and roasted red pepper quiche with fresh mozzarella
Ingredients
1 refrigerated pie crust
½ pound sweet Italian sausage, casings removed
Roasted red peppers, sliced (homemade or jarred)
4 ounces fresh mozzarella pearls
4 large eggs
1 cup heavy cream
½ cup milk
½ cup cottage cheese or ricotta
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried basil
½ teaspoon crushed red pepper
Instructions
Heat the oven to 350 degrees.
Fit the pie crust into a 9-inch pie plate and blind bake according to package directions. Set aside.
While the crust bakes, brown the sausage in a skillet, breaking it into small crumbles as it cooks. Cook until fully browned, then drain any excess fat.
Spread the sausage evenly in the bottom of the blind-baked crust. Scatter the sliced roasted red peppers over the sausage, then top with the mozzarella pearls.
In a bowl, whisk together the eggs, cream, milk, cottage cheese or ricotta, salt, black pepper, basil and crushed red pepper until smooth. Pour the custard evenly over the sausage, peppers and cheese.
Bake until the center is just set and no longer liquid, about 30 minutes. The quiche should still have a slight wobble in the middle. Let rest briefly before slicing.
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Raspberry scones (muffin-top style)
Ingredients
2 cups all-purpose flour
⅔ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup cold butter, cut into small cubes
½ cup plain yogurt
1 large egg
½ teaspoon almond extract
1 tablespoon lemon zest
1½ cups fresh raspberries
Coarse granulated sugar, for sprinkling
Instructions
Heat the oven to 375 degrees. Line a baking sheet with parchment.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
In a separate bowl, whisk together the yogurt, egg, almond extract and lemon zest. Add the wet ingredients to the dry ingredients and stir gently just until combined. The dough should be thick and soft, closer to a muffin batter than a traditional scone dough. Fold in the raspberries carefully.
Using a large spoon or scoop, mound the dough onto the prepared baking sheet, spacing the portions a few inches apart. Sprinkle the tops generously with coarse sugar. (Don’t have coarse? Just granulated white sugar works, too.)
Bake until lightly golden and a toothpick inserted into the center comes out clean, about 18 to 22 minutes. Let cool slightly before serving.
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Strawberry cream cheese compound butter
Ingredients
8 ounces unsalted butter, softened (one stick)
4 ounces strawberry jam
4 ounces whipped cream cheese
Instructions
In a bowl, beat the softened butter with the strawberry jam until evenly blended.
Add the whipped cream cheese and fold it in gently, stopping before it is fully incorporated so pockets of cream cheese remain marbled through the butter.
Spoon into a small bowl or ramekin. Refrigerate until needed, letting it soften slightly before serving.
This is less a recipe than a suggestion. Start with one stick of butter. Use some jam. Fold in some cream cheese. If the balance shifts a little, nothing breaks — and that flexibility is the point.