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The Ultimate Recipe to Spice Up Your Valentine’s Day

Captain-Ernie-and-Chef-Megan-Schlobohm

British Virgin Islands fanatic, Kenney Chesney, wrote the song Magic, describing our beloved Virgin Islands.

One of my favourite lines is: “This crazy rock has got a lot. Of romance and sex appeal.” Truer words couldn’t have been spoken – the Virgin Islands are full of romancing and dancing; wining and dining.

All throughout the year, we host charter guests honouring a myriad of celebrations, from engagements to weddings, anniversaries to vow renewals, or even just a lifetime of partnership and friendship. But, there’s that one, unique, love-struck holiday that visits us in the middle of February: Valentine’s Day.

Cupid sends his arrows soaring throughout the Virgin Islands on this romantic day and gastronomic celebrations accommodate the heart-throb-inspired courtship.

For a Valentine’s dinner on board our crewed charter yacht Lolalita, we serve a multi-course dinner, ending with an enchanting, passionate dessert, paired with a delectable digestif cocktail.

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Dark Chocolate Habañero Mousse Tart with Salted Caramel

unnamed (Small)

  • 1 package (approximately 36 cookies) Oreos, crushed
  • 1 cup butter, divided
  • 2/3 cup packed brown sugar
  • 1 ¼ cup heavy whipping cream, divided
  • 12 oz. dark chocolate
  • ¼ tsp Habañero Chili Powder
  • Cocoa Powder


  • Preheat oven to 350ºF. In a large mixing bowl, combine crushed Oreos and ½ cup melted butter until smooth; press into a large tart pan, or 6 small tart pans. Bake for 15 minutes. Set aside to cool.
  • In a small pan, melt ½ cup butter and brown sugar together, whisking constantly, about 10 minutes. The sugar should boil and slightly darken in colour. Remove from heat and whisk in ¼ cup heavy cream. Pour half the caramel over the Oreo crust and set aside to cool.
  • In a double boiler, melt together chocolate and 1 cup heavy cream. Add in habanero chili powder and whisk until smooth. Set aside to cool for 15 minutes, then pour into crust. Let cool in refrigerator for at least 3 hours, up to 3 days. To serve, sprinkle plates with cocoa powder; heat saved caramel, adding in a splash of heavy cream to loosen. Cut tart into even pieces and place on plates. Pour caramel overtop and garnish with a red chili pepper.


Cinnamon Ronchata Martini

cinnamon ronchata 2 (Small)

  • ½ cup white sugar
  • 1 tbsp. & ½ tsp Ceylon Cinnamon
  • 2 oz. Vanilla Rum
  • 2 oz. Cinnamon Liqueur
  • 3 oz. Half-and-Half Cream
  • 1 tbsp. Simple Syrup

In a small bowl, mix ½ cup white sugar and 1 tbsp. Ceylon Cinnamon. Pour onto a plate; lightly wet the rim of your martini glass and dip in the cinnamon sugar, spinning until well coated. Fill martini shaker with ½ tsp cinnamon, vanilla rum, cinnamon liqueur, half-and-half, and simple syrup. Fill shaker with ice and shake until cold. Strain and pour into martini glasses, garnish with a dash of cinnamon – enjoy with your loved one!

Megan Schlobohm, Chef - SV Lolalita

Megan Schlobohm, Chef - SV Lolalita

Chef at Lolalita SV
Chef Megan from Atlanta, Georgia of the US decided to join the sailing world very soon after her years in academic education and prior to her admission, developed a fierce passion for cooking. Perfecting her menu on various yachts, most of her phenomenal culinary abilities are self-taught, bringing innovative cuisine to Crewed Yacht Lolalita in the BVI.
Megan Schlobohm, Chef - SV Lolalita
Megan Schlobohm, Chef - SV Lolalita

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