This is a very special entry for me! I was called upon by the fabulous Mary Bigham of WC Dish to create a menu for Valentine's Day. This menu will be featured in Wednesday's edition of Chester County Cuisine and Nightlife. Thanks for another great opportunity, Mary!
Valentine's Day. Even if it is a Hallmark holiday, it looks like it's here to stay - and with it comes expectations...am I right?
I wanted this menu to appeal to those who wanted restaurant quality food, without the hassle of reservations, babysitters, parking, crowds, prix fixe menus, not to mention the $$$$. It also works well because the courses are rich in taste, but light enough to avoid any after-dinner food comas!
I suggest cooking the meal together, after all, this is Valentine's Day. But if one person insists on taking over, let the other person be the taste-tester, bartender, and do easy jobs like slicing bread, assembling apps, etc.
On with the food!
Sparkling Pomegranate Fizz
- 1 Bottle Prosecco
- 1 Pomegranate
- 2 oz of POM Pomegranate Juice (or you can choose to juice the pomegranate seeds)
- 2 champagne flutes
- cocktail rimming sugar, or 2 crushed red lollipops
If using cocktail rimming sugar, dampen the rims of each flute, then dip into the tin and rotate. Add 1 oz of POM to each glass, then fill with Prosecco. Garnish with a few pomegranate seeds.
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Love Tap App: Fig, Chevre and Honey Creme
on Crunchy Baguette
While you two lovebirds are working closely in the kitchen, make this appetizer to munch. Figs and honey are known aphrodisiacs, so watch out for those love taps!
- 1 baguette (Toast the slices, or serve fresh!)
- 1 package of a local artisan goat cheese (Carlino's has a great selection.)
- 1 jar of honey cream
- 2-3 figs cut into wedges (or 1 small jar fig preserves)
Slice the baguette on an angle, into 1/2 inch slices. Spread goat cheese, then honey cream. Top with figs.
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"Oh Baby, You're So Fresh!" Salad
Baby Spinach, fresh (enough for 2)
3/4 cup of POM pomegranate juice
1/4 olive oil
1/4 orange juice
3 TB of a good quality red wine vinegar
1 tsp orange zest
1/4 cup crumbled gorgonzola cheese (Support local!)
1/4 cup of pine nuts, toasted
1/4 cup pomegranate seeds
kosher salt, pepper (to taste)
Toasting the pine nuts: In a dry skillet over medium low, add the pine nuts. Shake frequently to ensure even browning. Remove, set aside to cool.
The dressing: Place the POM in a saucepan over medium high heat, and reduce until it measures about 1/4 cup. Remove from heat, and whisk in the olive oil, OJ, vinegar, orange zest, salt & pepper. Continue whisking until blended into an emulsion. (You'll probably have extra to save for later.)
Mix it up: In a mixing bowl, add the greens, and drizzle dressing just to coat. Toss.
Plate it: Plate the greens, and top with the gorgonzola, pine nuts, and pom seeds.
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"Love Me Tender" Pork Loin
Ingredients (4 servings): 2-3 lb center cut pork loin
1 small yellow onion (peeled and slice in half)
1 fennel bulb (coarsely chopped) - Save stalks.
4 carrots (peeled, cut into large chunks)
5 red potatoes (cut into large chunks)
1 small sweet potato (peeled, cut into large chunks)
1 bottle of white wine (Choose one you'd drink!)
2 tsp Herbes de Provence
Kosher salt and cracked pepper to taste
Olive Oil
1 TB cornstarch
Preheat oven at 350°F.
Get a skillet hot over medium-high. Rub the pork with olive oil, salt, pepper. Add about 1 TB of olive oil to the skillet and add the pork to sear until browned on both sides.
Grease the bottom of a roasting pan. Place the fennel stalks in the center of the pan (your pork will rest on this). Place the seared pork on top of the stalks, and arrange the onion halves on either side. Add 1 cup of the wine to the pan. Cover with foil, and bake in oven for 45-mins to 1 hour, depending on the size of your roast.
Meanwhile: Toss remaining vegetables with olive oil, salt, pepper, and Herbes de Provence.
Remove the pan from the oven, and check your wine level. If it seems dry, add more. Add the vegetables to your pan and return to the oven for approx 45 mins, covered. Remove the roast from the pan, wrap in foil, let rest. If there are a lot of pan juices, remove them and set aside.
Raise the oven temp to 400° Leave the vegetables uncovered in the pan, and return to the oven for browning. Bake for another 20-30 minutes, tossing occasionally.
While the veggies are roasting, heat the pan juices in a saucepan over medium-high. Mix the cornstarch with 1 TB of COLD water in a glass, and add to saucepan. Heat to boiling, then reduce heat, stirring until thickened.
Slice the pork, and serve with the gravy and the vegetables. Use the rest of the wine to drink with the meal. Leftover pork is great for sandwiches for the week!
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My Love is Hot Like Lava Cakes
Ingredients (4 servings):
6 oz. semi-sweet chocolate chips (or use a 70% dark chocolate bar)
1 1/2 sticks salted butter (diced, room temperature)
3 eggs
1/2 cup sugar
1/3 cup flour
Butter for ramekins
Powdered sugar for heart design (optional)
Preheat oven to 350°F
1. Melt chocolate on low flame in double boiler. Remove from heat. (If you don't have a double boiler, improvise by placing a glass bowl over a small amount of boiling water in a pot.)
2. Stir in diced butter, until melted and creamy.
3. In a mixing bowl, beat eggs and sugar until blended.
4. Stir in melted chocolate. Gradually add the flour, stirring well.
5. Butter 4 individual ramekins (Tip: Use the butter wrappers!) 6. Pour the chocolate mixture into the ramekins, leaving a little room at the top.
6. Cook for about 10 minutes.
7. Tip ramekins upside down onto dessert plates and serve, or serve straight from the ramekins.
Optional design: Cut out a heart stencil from any kind of paper or doily, and place atop the dessert. Add powdered sugar into a sifter and sprinkle over the stencil.
Serve warm with vanilla ice cream or whipped cream.
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Shopping List
Prosecco
White Wine
Pomegranate
POM Juice
Baguette
Goat Cheese
Gorgonzola Cheese
Honey Cream
Figs
Pine Nuts
Pork Loin
Baby Spinach
OJ
Fennel
Sweet Potato
Herbes de Provence (spice aisle)
Pantry List:
Olive Oil
Salt/Pepper
Rimming Sugar (optional) or 2 lollipops
Red Wine Vinegar
Onions
Carrots
Potatoes
Cornstarch
Baking chocolate
Butter
Eggs
Sugar
Flour
Powdered Sugar (optional)
Ice Cream (optional)
