17 Luxurious Anniversary Dinner Recipes to Rekindle the Romance

You’re planning a special anniversary dinner and you want it to be super special.

A great dinner can make your anniversary day even more amazing.

You can make yummy dishes like rack of lamb and tiramisu to make it feel like a restaurant.

These foods are very tasty and can help make your anniversary dinner feel romantic.

You can also add some candles, flowers, and soft music to make it feel even more special.

This will help you have a great time with your loved one.

Decadent Chocolate Lava Cake Recipe

Rich, gooey chocolate cake oozing with warm chocolate sauce.

Ingredients

• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 6 ounces best-quality bittersweet chocolate
• 1/2 cup unsalted butter
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 425°F.
2. Butter six 6-ounce ramekins and dust with sugar.
3. Melt chocolate and butter in a double boiler.
4. Whisk together eggs and flour, then add to chocolate mixture.
5. Pour batter into prepared ramekins and bake for 12-15 minutes.
6. Remove from oven and let cool for 1 minute.
7. Run a knife around edges and invert onto plates.
8. Serve immediately, with ice cream or whipped cream if desired.

Seared Scallops With Truffle Sauce

Seared scallops with truffle sauce is a decadent and flavorful dish perfect for special occasions.

Ingredients

• 12 large scallops
• 2 tablespoons olive oil
• 1 tablespoon truffle oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped

Instructions

1. Rinse the scallops and pat them dry with paper towels.
2. Season the scallops with salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat.
4. Add the scallops and sear for 2-3 minutes on each side.
5. Remove the scallops from the skillet and set them aside.
6. Reduce the heat to medium and add the truffle oil, garlic, and heavy cream to the skillet.
7. Bring the mixture to a simmer and cook for 2-3 minutes or until slightly thickened.
8. Stir in the Dijon mustard and Parmesan cheese.
9. Return the scallops to the skillet and spoon the truffle sauce over them.
10. Garnish with chopped parsley and serve immediately.

Pan-Seared Duck Breast With Cherry Compote

Pan-Seared Duck Breast With Cherry Compote is a sweet and savory dish.

Ingredients

• 4 duck breasts
• 1 cup cherry compote
• 2 tbsp honey
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the duck breasts with salt, pepper, thyme, and garlic powder.
3. Heat the olive oil in a skillet over medium-high heat.
4. Sear the duck breasts for 2-3 minutes on each side.
5. Transfer the skillet to the preheated oven and cook for 10-12 minutes.
6. Remove the duck from the oven and let it rest for 5 minutes.
7. Serve the duck breast with cherry compote spooned over the top.

Homemade Ravioli With Caviar Filling

Homemade ravioli with caviar filling is a luxurious dish perfect for special occasions.

Ingredients

• 2 cups all-purpose flour
• 2 eggs
• 1 teaspoon salt
• 1/2 cup caviar
• 1/4 cup ricotta cheese
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh chives

Instructions

1. Combine flour, eggs, and salt to make the pasta dough.
2. Knead the dough for 10 minutes until it becomes smooth.
3. Divide the dough into 4 equal parts and roll out each part into a thin sheet.
4. Mix caviar, ricotta cheese, lemon juice, and chives in a bowl.
5. Place small spoonfuls of the caviar mixture onto one sheet of pasta dough.
6. Cover with another sheet of pasta dough and press the edges to seal the ravioli.
7. Bring a large pot of salted water to a boil and cook the ravioli for 3-5 minutes.
8. Serve the ravioli with melted butter or cream sauce.

Grilled Filet Mignon With Roasted Garlic Mashed Potatoes

Grilled filet mignon paired with roasted garlic mashed potatoes makes a decadent anniversary dinner.

Ingredients

• 4 filet mignon steaks
• 4 cloves of garlic
• 4 large potatoes
• 1/4 cup butter
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the grill to medium-high heat and season the filet mignon steaks with salt and pepper.
2. Roast the garlic cloves in the oven at 400°F for 20-25 minutes until soft and mashed.
3. Boil the potatoes in a large pot of salted water until tender, then drain and mash with butter and heavy cream.
4. Grill the filet mignon steaks for 5-7 minutes per side, or until cooked to desired doneness.
5. Mix the roasted garlic into the mashed potatoes and season with salt and pepper to taste.
6. Serve the grilled filet mignon with the roasted garlic mashed potatoes and garnish with fresh parsley.

Lobster Thermidor With Butter and Parsley

Lobster Thermidor is a rich and decadent seafood dish.

Ingredients

• 4 lobsters
• 2 tablespoons butter
• 1/4 cup white wine
• 1/4 cup cognac
• 2 cloves garlic
• 1/4 cup grated cheese
• 1/4 cup chopped parsley
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Crack the lobsters and remove the meat from the shells.
3. In a saucepan, melt the butter over medium heat.
4. Add the garlic, white wine, and cognac to the saucepan and simmer for 2 minutes.
5. Stir in the grated cheese until melted and smooth.
6. Add the lobster meat to the saucepan and toss to coat with the cheese sauce.
7. Stuff each lobster shell with the lobster and cheese mixture.
8. Sprinkle the top of each lobster with chopped parsley and season with salt and pepper.
9. Bake the lobsters in the preheated oven for 10-12 minutes or until heated through.
10. Serve the Lobster Thermidor hot, garnished with additional parsley if desired.

Roasted Vegetable Tart With Goat Cheese

Roasted Vegetable Tart With Goat Cheese is a savory and elegant dish perfect for special occasions.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1 large onion, thinly sliced
• 2 large zucchinis, sliced
• 2 large bell peppers, sliced
• 2 cloves of garlic, minced
• 1 cup of goat cheese, crumbled
• 1/4 cup of olive oil
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it on a baking sheet lined with parchment paper.
3. In a large bowl, toss the sliced onion, zucchinis, and bell peppers with olive oil, salt, and pepper.
4. Spread the vegetables over the pastry, leaving a 1-inch border around the edges.
5. Sprinkle the crumbled goat cheese over the vegetables.
6. Fold the edges of the pastry up over the filling, pressing gently to seal.
7. Bake the tart for 40-45 minutes, or until the pastry is golden brown and the vegetables are tender.
8. Remove from the oven and garnish with fresh thyme leaves.
9. Serve warm and enjoy.

Wild Mushroom and Leek Soup With Truffle Oil

Rich and earthy wild mushroom soup infused with truffle oil.

Ingredients

• 2 tablespoons butter
• 1 medium leek, chopped
• 1 cup mixed wild mushrooms
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons truffle oil

Instructions

1. Melt butter in a large pot over medium heat.
2. Add chopped leek and cook until softened, about 5 minutes.
3. Add mixed wild mushrooms and cook until they release their liquid and start to brown.
4. Pour in chicken broth and bring to a boil.
5. Reduce heat and simmer for 15 minutes.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream, dried thyme, salt, and pepper.
8. Taste and adjust seasoning as needed.
9. Drizzle truffle oil over the soup and serve hot.

Rack of Lamb With Rosemary and Garlic Crust

Tender rack of lamb with a flavorful rosemary and garlic crust.

Ingredients

• 1 rack of lamb
• 2 cloves of garlic
• 2 sprigs of rosemary
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a blender or food processor, blend garlic, rosemary, salt, and pepper to form a paste.
3. Rub the paste all over the rack of lamb, making sure to coat it evenly.
4. Drizzle the olive oil over the lamb, then place it in a roasting pan.
5. Roast the lamb in the preheated oven for 20-25 minutes per pound, or until it reaches your desired level of doneness.
6. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing and serving.

Saffron Risotto With Pan-Seared Shrimp

Saffron risotto with pan-seared shrimp is a decadent Italian dish.

Ingredients

• 1 cup Arborio rice
• 4 cups fish stock, warmed
• 2 tablespoons saffron threads
• 2 tablespoons olive oil
• 1 pound large shrimp, peeled and deveined
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped

Instructions

1. Heat the chicken stock in a separate pot and keep warm.
2. Soak the saffron threads in 2 tablespoons of hot water.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the chopped onion and cook until translucent, about 3-4 minutes.
5. Add the garlic and cook for an additional minute.
6. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
7. Add the white wine and cook until the liquid is almost completely absorbed.
8. Add 1/2 cup of warmed stock to the rice and stir until absorbed, repeat this process until all the stock is used.
9. Stir in the soaked saffron and its liquid, and the grated Parmesan cheese.
10. Season the shrimp with salt and pepper, and sear in a hot skillet with a small amount of oil until pink and cooked through.
11. Serve the risotto with the pan-seared shrimp on top and garnish with chopped parsley.

Chocolate Soufflé With Grand Marnier Anglaise

Rich, decadent chocolate soufflé paired with a vibrant Grand Marnier Anglaise.

Ingredients

• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup whole milk
• 1/4 cup heavy cream
• 1/4 cup Grand Marnier
• 2 large egg yolks
• 2 large egg whites
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 375°F and butter six 1-cup ramekins.
2. Dust the ramekins with sugar, then tap out the excess.
3. Melt the chocolate in a double boiler over low heat.
4. Whisk together the flour, cocoa powder, and a pinch of salt.
5. In a separate bowl, whisk together the milk, heavy cream, and Grand Marnier.
6. Temper the egg yolks by slowly pouring the warm milk mixture into the eggs, whisking constantly.
7. Add the flour mixture to the egg yolks and whisk until smooth.
8. Fold the egg whites into the chocolate until no white streaks remain.
9. Pour the batter into the prepared ramekins and smooth the tops.
10. Bake for 12-15 minutes or until puffed and set.
11. While the soufflés are baking, prepare the Grand Marnier Anglaise by whisking together the Grand Marnier, sugar, and egg yolks in a saucepan.
12. Cook the Anglaise over low heat, stirring constantly, until it thickens and coats the back of a spoon.
13. Remove the soufflés from the oven and let them cool in the ramekins for 1 minute.
14. Run a knife around the edges of each soufflé to release it, then invert onto plates.
15. Serve the soufflés immediately, drizzled with the warm Grand Marnier Anglaise.

Grilled Salmon With Lemon Butter and Herbs

Grilled salmon with a zesty lemon butter and herb sauce.

Ingredients

• 4 salmon fillets
• 1/2 cup unsalted butter, softened
• 2 lemons, juiced
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh dill
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. Preheat grill to medium-high heat.
2. In a bowl, mix together butter, lemon juice, parsley, dill, garlic, salt, and pepper.
3. Place salmon fillets on the grill and cook for 4-5 minutes per side.
4. Brush the lemon butter mixture on the salmon during the last minute of cooking.
5. Serve immediately and garnish with additional parsley and lemon wedges, if desired.

Beef Wellington With Mushroom Duxelles

Beef Wellington With Mushroom Duxelles is a show-stopping dish with tender beef and earthy mushrooms.

Ingredients

• 1 (1.5-2 pound) filet of beef
• 1/2 cup mushroom duxelles
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 cup butter, softened
• 1 puff pastry, thawed
• 1 egg, beaten

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the beef filet with salt, pepper, and paprika.
3. Heat the butter in a skillet over medium-high heat and sear the beef filet until browned on all sides.
4. Let the beef cool to room temperature.
5. Spread the mushroom duxelles over the beef filet, leaving a 1-inch border around the edges.
6. On a lightly floured surface, roll out the puff pastry to a large rectangle.
7. Place the beef filet in the center of the pastry rectangle.
8. Brush the edges of the pastry with the beaten egg.
9. Roll the pastry over the beef filet, starting with one long side.
10. Place the Beef Wellington on a baking sheet lined with parchment paper, seam-side down.
11. Brush the top of the pastry with the beaten egg.
12. Bake the Beef Wellington in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to desired doneness.
13. Let the Beef Wellington rest for 10 minutes before slicing and serving.

Pan-Seared Foie Gras With Fig Compote

Pan-Seared Foie Gras With Fig Compote is a luxurious dish with sweet and savory flavors.

Ingredients

• 4 pieces of foie gras
• 1 cup of fig jam
• 1/2 cup of port wine
• 1/4 cup of balsamic vinegar
• 2 tablespoons of honey
• 1 teaspoon of thyme
• Salt and pepper to taste

Instructions

1. Season the foie gras with salt and pepper.
2. Heat a skillet over medium heat and sear the foie gras for 2-3 minutes on each side.
3. Remove the foie gras from the skillet and set aside.
4. In the same skillet, add the port wine, balsamic vinegar, and honey.
5. Bring the mixture to a boil and then reduce the heat to low.
6. Add the fig jam and thyme to the skillet and stir to combine.
7. Simmer the compote for 5-7 minutes or until it has thickened slightly.
8. Serve the foie gras with the fig compote spooned over the top.

Chicken Cordon Bleu With Prosciutto and Swiss Cheese

Tender chicken filled with prosciutto and Swiss cheese.

Ingredients

• 4 boneless, skinless chicken breasts
• 4 slices of prosciutto
• 4 slices of Swiss cheese
• 1 cup of all-purpose flour
• 1/2 teaspoon of paprika
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 2 eggs
• 1 cup of breadcrumbs
• 2 tablespoons of butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. Lay the chicken breasts flat and make a horizontal incision in each to create a pocket.
3. Stuff each chicken breast with a slice of prosciutto and a slice of Swiss cheese.
4. In a shallow dish, mix together the flour, paprika, garlic powder, salt, and pepper.
5. Dip each stuffed chicken breast in the flour mixture, coating lightly.
6. Dip the floured chicken breast in the beaten eggs, making sure to coat completely.
7. Roll the egg-coated chicken breast in the breadcrumbs to coat.
8. Heat the butter in a large skillet over medium-high heat and cook the chicken breasts until browned on both sides.
9. Transfer the chicken breasts to a baking dish and bake for 25-30 minutes, or until cooked through.
10. Serve hot and enjoy.

Roasted Asparagus With Parmesan Cheese and Balsamic Glaze

Delicate asparagus roasted to perfection with parmesan cheese and balsamic glaze.

Ingredients

• 1 pound fresh asparagus
• 2 tablespoons olive oil
• 1/2 cup parmesan cheese
• 1/4 cup balsamic glaze
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Arrange asparagus in a single layer on the baking sheet.
4. Drizzle olive oil over the asparagus and season with salt and pepper.
5. Roast in the preheated oven for 12-15 minutes or until tender.
6. Remove from oven and sprinkle parmesan cheese over the asparagus.
7. Drizzle balsamic glaze over the parmesan cheese.
8. Serve hot and enjoy.

Tiramisu With Espresso and Ladyfingers

Tiramisu is a classic Italian dessert with ladyfingers and espresso.

Ingredients

• 12-16 ladyfingers
• 1 cup of strong brewed espresso
• 8 ounces mascarpone cheese
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup heavy cream
• Cocoa powder for dusting

Instructions

1. In a large bowl, combine the espresso and sugar, stirring until the sugar is dissolved.
2. Dip each ladyfinger into the espresso mixture for about 3-5 seconds on each side.
3. In a separate bowl, whisk together the mascarpone cheese, egg yolks, and vanilla extract.
4. To assemble the tiramisu, start with a layer of ladyfingers in the bottom of a serving dish.
5. Spread half of the mascarpone mixture over the ladyfingers.
6. Repeat the layers, starting with the ladyfingers, then the mascarpone mixture, and finally another layer of ladyfingers.
7. Dust the top of the tiramisu with cocoa powder.
8. Cover and refrigerate for at least 3 hours or overnight.
9. Slice and serve.

Conclusion

You’ll rekindle romance with decadent dishes, savoring asparagus and foie gras, indulging in chocolate lava cake and tiramisu, and delighting in beef Wellington and seared scallops, creating unforgettable moments, making memories, and igniting passion, all while enjoying exquisite flavors, elegant presentation, and exceptional cuisine.