Are you tired of the same old Valentine’s Day traditions? How about planning an unforgettable night your significant other will not forget. This year, may we propose spending Valentine’s Day aboard your yacht or booking a yacht charter? Whether you plan a day out of it, a weekend getaway, or sunset dinner, it definitely beats the outdated restaurant reservation.
Yachting Ideas for Valentine’s Day
Valentine’s Day aboard a yacht is a great way to spend quality one-on-one time with your loved one in a private setting and luxurious environment. If you plan to make a day out of it or even a weekend getaway, there are many ideas to create a memorable holiday for that special someone. For the adventure type, plan a day of watersport activities to indulge in. Some ideas include snorkeling, kayaking, and fishing. For a more relaxed vibe, opt-in for a day of cruising while stopping for a picnic on a secluded island. Whatever option you choose, be sure to instruct your significant other to bring a swimsuit and beach-friendly clothing for the day.
Sunset Dinner Options For Valentine’s Day Aboard a Yacht
Surprise your special someone by extending the day out to include a sunset dinner, or just plan for an evening aboard, regardless the thought will surely impress them. Of course, no Valentine’s Day is complete without chocolate and a bottle of wine. Start your excursion or continue the evening with some chocolate-covered strawberries and a bottle of quality wine while enjoying a scenic cruise. For that extra pizazz, sprinkle the yacht with rose petals and create a romantic playlist to listen to while basking in each other’s company. After you catch the sunset, drop anchor and enjoy a dazzling four-course meal.
Whether you hire a chef for the evening, prepare the meal yourself, or opt to book a sunset charter, here is a delightful four-course dinner option for Valentine’s Day. To commence, prepare a balsamic bruschetta that is sure to awaken the palette. Next, a decadent coconut shrimp appetizer, followed by a lemon garlic chicken recipe served with roasted potatoes and carrots. To finish off the perfect Valentine’s Day meal, an elegant vanilla Crème Brule for dessert. For those that want to display their cooking skills, find the full recipes below.
Plan an Unforgettable Valentine’s Day Aboard a Yacht
After dinner, relax under the stars while cuddling up on the flybridge or foredeck. Regardless if you have been together for three months or thirty years, a Valentine’s Day spent aboard will surely be a lasting memory to cherish.
Don’t have a yacht of your own? View charter options below.
1/3 cup all-purpose flour or whole wheat flour (spoon & leveled)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs, beaten
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut
1 pound raw large shrimp, peeled and deveined with tails attached
vegetable oil or coconut oil*
1. Start with three medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
3. Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches – do not crowd them in the pan; about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown.
4. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce or an orange chili sauce (which is 1 part Thai sweet chili sauce to 2 parts orange marmalade).
5. Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
3 tablespoons unsalted butter
1 small shallot, finely chopped
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup half-and-half or whole milk
1/2 cup low-sodium chicken broth
Juice of 1 medium lemon (about 3 tablespoons)
2 tablespoons chopped fresh parsley leaves
1 small lemon, thinly sliced
1. Thoroughly dry the chicken with paper towels. Generously season all over with salt and pepper.
2. Heat the oil in a 10-inch or larger skillet over medium-high until shimmering. Working in batches if needed, add the chicken and sear until deeply browned on the bottom, 6 to 7 minutes. Flip with tongs and sear the other side until browned, 6 to 7 minutes. Transfer the chicken to a plate; set aside.
3. Reduce the heat to medium and add butter. When melted, add the shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until just starting to soften, about 1 minute. Add the flour, stir to evenly coat the shallots and garlic, and cook for 1 minute more.
4. Stir in the half-and-half or milk and broth until no lumps from the flour remain, making sure to scrape up any browned bits from the bottom of the pan. Bring to a boil. Reduce the heat to a simmer. Return the chicken to the pan and simmer until the sauce is thickened enough that it coats the back of a spoon and the chicken is cooked through 3 to 4 minutes. Stir the lemon juice into the sauce. Garnish with the parsley and lemon slices and serve immediately.
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
⅛ teaspoon salt
5 egg yolks
½ cup sugar, more for topping
1. Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean, and salt and cook over low heat just until hot. Let sit for a few minutes, and then discard vanilla bean. (If using vanilla extract, add it now.)
2. In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour the sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill the dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
3. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from the heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.