Celebrate the essence of love this Valentine’s Day with recipes that journey from sunrise to sunset.
A Brief History of Valentine’s Day
In ancient Roman times, Emperor Claudius II believed that soldiers should remain bachelors for optimal concentration in battle. Defying this decree, a brave priest named Valentine secretly performed marriage ceremonies. His actions, however, led to his tragic demise on February 14th, now celebrated as Valentine’s Day.
In 1847, Worcester, Massachusetts saw the rise of a handmade Valentine card industry, thanks to Esther Howland. Today, lovers across the globe mark this day by gifting cards, flowers, chocolates, and often, anonymously.
Setting the Mood for the Day
Inviting someone special over? Enhance the romance with chocolates, wine, and seductive foods. Dressing up and setting a beautiful table with a handwritten menu can make your day even more special. Dive into a world of flavors, soft music, and the soft glow of candles.
MENU for Valentine’s Day
Breakfast:
Morning Love: Cream Cheese and Apple French Toast
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 2
Filling:
1 Granny Smith apple
1 tsp. Brown sugar
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 cup cream cheese, softened
4 slices bread, crust removed
Batter:
1 egg, slightly beaten
1/2 Tbsp. Vanilla
1/8 cup milk
1/4 tsp. Cinnamon
Garnish: Mint leaves and maple syrup
Peel, core and dice apple; fry in butter until softened. Add brown sugar, cinnamon, nutmeg, and cream cheese. When heated through spread mixture between two slices of bread. Mix together egg, vanilla, milk and cinnamon in a shallow dish. Heat skillet. Place prepared bread into egg mixture, turn, then pan fry until golden on both sides. Garnish with mint leaves and serve with maple syrup.
Lunch:
Noontime Nourishment: Green Tossed Salad and Croissant Bake
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 2
2 croissants
Dijon mustard, to taste
2 slices smoked turkey or ham
2 slices cheese
2 eggs
1/2 cup milk
Salt and pepper, to taste
Preheat oven 375ºF/190ºC. Halve croissants lengthwise. Smear with mustard then layer with slices of ham and cheese. Put in buttered ramekins – must fig snugly. Whisk eggs and milk together, season with salt and pepper and pour half over croissants. Place top on croissants and pour remaining egg mixture over each croissant. Bake for 10 minutes then reduce heat to 325ºF/160ºC and continue baking until set, about 15 minutes.
Dinner:
Evening Elegance Roasted Red Snapper with Salsa
Preparation time: 30 minutes
Cooking time: 20 minutes
Resting time: 20 minutes
Serves: 2
2 Tbsp olive oil
2 Tbsp lime juice
1 Tbsp chopped cilantro
2 – 8 oz/225 g snapper fillets
Salt and pepper
1/2 bunch arugula
1/2 bunch watercress
Salsa:
1 large tomato
1 Tbsp. scallions, chopped
1 Tbsp. cilantro, chopped
1 clove garlic, chopped
2 tsp. fresh lime juice
Salt and pepper to taste
Preheat oven 400ºF/200ºC. Combine oil, limejuice and cilantro in a small bowl. Place fish (skin side down) on a greased baking sheet. Brush with oil mixture and sprinkle with salt and pepper. Let rest 20 minutes. Then bake for 20 minutes. Meantime, combine salsa ingredients in food processor and pulse lightly. Arrange arugula and watercress on plates, lay snapper over greens and top with salsa.
HERBED ORANGE RICE
Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 2
2 tsp. butter
1/2 white onion, chopped
1/2 cup Basmati rice
3/4 cup chicken broth
1/4 cup orange juice
1 tsp. orange zest
Pinch salt
1 Tbsp. scallions, chopped
1 Tbsp. Italian parsley, chopped
Melt butter and sauté onion over low heat, briefly. Add rice and cook stirring for 3 minutes. Add the broth, orange juice, ginger, zest, and salt; bring to a boil. Cook covered over low heat approximately 20 minutes. Fluff with fork. Stir in scallions and parsley
Dessert Delight: “Knock Your Socks Off” Chocolate Cake
For Valentine’s Day, this is a very moist, delicious cake filled with all kinds of sensual delights.
1 (18.25 oz) package devil’s food cake mix
2 (8 oz) packages cream cheese
1/2 cup white sugar or powdered sugar
1 (21 oz) can cherry pie filling
1/2 pint heavy cream
2 tsp. powdered sugar
1 tsp. vanilla
Prepare chocolate cake according to directions, using a 9×13 inch baking pan. When the cake has finished cooking and cooling, mix cream cheese and sugar together until blended in a medium-size mixing bowl. In a separate bowl beat heavy cream with sugar and vanilla to taste.
Spread the cream cheese mixture over the cake. Next, pour the cherry pie filling over the cream cheese mixture. Cover with whipped cream and serve “to each other”
Note: This cake is a wonderful combination of a black forest cake and cherry cheesecake.
Hint: The cake may be made ahead, topped with the cream cheese mixture and cherry pie filling and then refrigerated. Add whipped cream just before serving.
