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How to Prepare the Perfect Valentine's Day Dinner
Start by deciding where you will be eating this meal. Measure the table and decide on your tablecloth. When choosing a tablecloth, be sure it does not hang down any more than 6-8" over the table edge. If it is too long you risk catching it when you move or stand up and could end up spilling your meal.
If you decide to have a centerpiece, visit your local florist a few days prior to your chosen night for your meal and look over your options. Keep in mind that you need to keep the height of the centerpiece at a maximum of eight inches so that it does not obstruct your view of each other across the table. Also keep in mind the color scheme of your tablecloth and tapers.
Once you have your table and accessories it is time to decide the menu. Keeping in mind that this is a romantic holiday and you will likely be having some close encounters throughout the evening, be sure to choose a main course that is not sloppy or messy. As much as you may love barbequed ribs, it is really not a meal that is conducive to those that are dressed in special occasion outfits!
If you choose to have appetizers before your meal then also prepare a table in your living room where you will serve them while the meal is finishing. If possible have it reflect similar to your meal table. It is not necessary to go all out and spend a lot on the appetizer presentation.
Some suggestions with Recipe's below:
Cherry Bomb
Bacon and Smoked Oysters or Salmon Pate
Mixed Salad Greens with your choice of dressing
Salmon Steaks with White Wine Sauce or Honey-Almond Green Beans
Sinful Chocolate Cake
Recipes:
Bacon and Smoked Oysters
2 cans Smoked oysters
1/4 cup Light vegetable oil
1/2 lb Bacon strips
40 Round wooden toothpicks
3 tbs Garlic, minced
Cut bacon strips into thirds.
Wrap a slice of bacon around each oyster and place a toothpick through to hold it in place.
In a medium skillet, heat oil, and add garlic. Cook wrapped oysters in oil until bacon is crisp.
Remove from pan and drain on a paper towel to drain.
Salmon Pate
8 oz Cream Cheese
1 tsp Horseradish
1 tbs Lemon Juice
1 cup Cooked Salmon
2 tsp Minced Onion
2 tbs Chopped Fresh Parsley
1/4 tsp Liquid Smoke
omit if smoked salmon is used.
Blend the cream cheese, horseradish, lemon juice, cooked salmon, onion, parsley, and liquid smoke in a mixing bowl. Transfer mixture to a serving bowl; garnish with parsley sprigs.
Serve with crackers.
Makes 2 cups of salmon pate.
Suggested fresh green salad ingredients
Romaine lettuce leaves
Escarole lettuce leaves
Boston lettuce leaves
Coarsely shredded red cabbage
Sweet white or red onion slices
Garnish with cherry tomatoes.
Honey-Almond Green Beans
2 Tablespoons butter, softened
1 Tablespoon honey
2 lbs green beans
2 Tablespoons sliced almonds (optional)
Mix butter with honey and set aside. Heat an inch of water in a 4-quart dutch oven or deep roasting pan. Add green beans and heat to boiling. Reduce heat. Boil uncovered for approximately 5 minutes and cover. Boil an additional 5-10 minutes or until cooked to desired softness. Drain. Toss together the honey and almond mixture with the hot beans. Serve.
Salmon Steaks with White Wine Sauce
8 oz (2) Salmon Steaks
2 tsp Cooking Oil
White Wine Sauce:
1 tbs Butter or Margarine
1 tsp Cornstarch
1 Dash White Pepper
1/2 c Light Cream
1 Large Beaten Egg Yolk
2 tbs Dry White Wine
1 bunch Seedless Green Grapes (Opt.)
Salmon steaks may be either fresh or frozen; thaw, if frozen.
Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Coat the browning dish with cooking oil. Lay the salmon steaks in the dish and microwave, covered, on 100% power for about 30 seconds.
Turn them and microwave, covered, on 50% power about 3 minutes or until the salmon flakes easily when tested with a fork.
Let salmon steaks stand, covered, while preparing the wine sauce.
Wine sauce:
In a 4-cup glass bowl, microwave the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or until melted. Stir in well with a fork, the cornstarch and white pepper. Add the light cream.
Microwave, uncovered, on 100% power for 2 to 3 minutes or until mixture is thickened and bubbly, stirring every minute.
Stir half the hot cream mixture into the beaten egg yolk.
Return all to the glass bowl. Microwave, uncovered, on 50% power for 1 minute, stirring every 15 seconds until mixture is smooth. Stir in dry white wine.
Transfer the salmon steaks to a serving platter and spoon the wine sauce over top. Garnish with seedless green grapes, if desired.
Sinful Chocolate Cake
1 box cake mix - chocolate
Make the cake mix according to directions except use very strong coffee, cooled, in place of the water. Do not over bake as this creates a dry cake! A toothpick poked into the center should come out with a few moist crumbs on it.
Chocolate Chip Frosting:
In a heavy saucepan,
1 cup sugar
1/3 cup milk
2Tblsp butter
Over medium heat bring to a boil, stirring often. Reduce heat and let boil for 3-4 minutes while stirring.
Remove from heat and add 1 - 6 oz bag of Milk Chocolate Chips. Stir until melted and smooth. Pour over cake while still hot and pour-able, spread quickly as it will set up firm.
Cherry Bomb
1 oz Brandy
1/2 oz Triple Sec
1 Egg yolk
1 tsp Grenadine
4 Ice cubes
Combine in shaker and shake well. Strain into glass. Serve in large cup or cups.
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