When we think of traditional Valentine’s Day foods (or just for romance any day of the year), most of us think of…chocolate! Don’t get me wrong I am a total fan of all things cocoa, but I think we can be a bit more interesting! Here are some recipes from my just released “Sweet And Savory Cookbook” (Huqua Press) to share with your true love, friends or with family for Valentines Day. All recipes serve from 4-6 people.
It is the sweetness of a lover’s kiss that we all long for, but it is the savory times that allow us to grow closer and deepen our relationship. This perfect blend for a relationship is also the ideal combination for a beautiful sweet and savory Valentine’s romantic dinner. After all do we really want to go out to an over crowded, over priced trendy restaurant or would we rather have an intimate supper at home?
What better way to spend an evening with that special someone than to savor course after course of yummy sensuous food? These recipes are seeped with everyday natural aphrodisiac foods that ignite Cupids bow and allow you to have a cozy romantic delicious evening at home. I invite you to be creative in the kitchen, light some candles and a fire, bring all of the love in your heart and have a perfectly Sweet and Savory Valentine’s supper and a true celebration of Saint Valentine!
Carrot Orange Ginger Soup
1 tablespoon olive oil
2 medium red onions, sliced
4 inches fresh ginger
6 cups vegetable stock
2 cups orange juice
Zest of one orange
2 pounds carrots cut into 2-inch pieces
Pinch of kosher salt
½ teaspoon white pepper
Heat the olive oil in a large stockpot over low heat and sauté onions until they are translucent. Roughly chop the peeled ginger and add to the onions and sauté together for about three minutes. Increase heat and add the stock and carrots. Simmer over medium heat until the carrots are tender. Add the orange juice and zest and cook for five minutes. Season with salt and pepper. Puree carefully and serve. Serves four to six.
Curried Lobster And Mango Salad
2 mangos, cubed
3 tablespoons fresh limejuice
1-inch ginger, minced
2 teaspoons curry powder
3 tablespoons chopped fresh chives
2 tablespoons shallots, minced
1 red bell pepper, thinly sliced
3 celery stalks, chopped
2 mangos, cubed
½ cup fresh cilantro leaves
2 pounds cooked lobster tail meat, chopped
Place mangos, limejuice, ginger and curry powder in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper.
Roast Chicken with Pear
1 roasting chicken
1 very ripe pear
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 cloves garlic
Melted butter for basting
Peel the onions and slice them in thin circles. Separate them slightly and line them in a roasting pan. Rinse the chicken with cold water and pat dry, removing all the neck and liver. Sprinkle the skin with salt and pepper. Place the whole pear, the garlic, rosemary and thyme into the cavity of the chicken. Place the chicken on top of the onions and baste with the melted butter.
Green Tea and Chocolate Truffles
2/3 cup heavy cream
2 tablespoons unsalted butter, cut into 4 pieces and softened
2 teaspoons loose green tea leaves
8 ounces semi-sweet chocolate chips
1 cup cocoa powder
In a medium saucepan bring cream and butter to a boil and stir in tea leaves. Remove from heat and let steep 5 minutes. Meanwhile, finely grind chocolate in a food processor and transfer to a bowl.
Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding tealeaves, then whisk until smooth. Chill mixture covered, until firm, overnight. Drop mixture by rounded teaspoons onto prepared baking sheet. Refrigerate until firm, about three hours.
Place cocoa powder in a bowl. Roll truffles in mixture. Cover with plastic; chill until ready to serve. Makes two dozen.
Roast at 425 for 1 hour and 15 minutes.
Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website at backtothekitchen.net. Her Sweet and Savory Cookbook is available through AMAZON