Dinner Menus for V-Day...

Friday, February 12, 2010

Dinner Menus for V-Day...

Ahhh TGIF everyone! Today is an exciting day for me, one of my closest friends since I was 15 is having her first baby today. I am so excited for her. Also today is the last day to get in those pictures of your DIY projects that you found on our Blog, by 11:59pm est. Winners will be named first thing tomorrow morning.

Anyway since Tuesday's post had a lot of DIY ideas for V-day, today I will be giving a few meal ideas that you can make for your special someone on Sunday. I have been searching high and low for something really good to make my husband since he is a HUGE foodie. So here is just a few great menus I found.

Cozy
Starter
French Onion and Wild Mushroom Soup
Ingredients
4 tablespoons butter
2 tablespoons extra virgin olive oil
3 large onions, thinly sliced
1 bay leaf
1 1/2 teaspoons ground thyme
Salt and pepper
One container chicken or beef broth (32 ounce or 4 cups)
One package mixed dried wild mushrooms (1 ounce)
1/4-1/3 cup dry sherry (eyeball it)
4 thick slices crusty bread 1 large clove garlic, halved
1 large clove garlic, halved
1/2 pound Gruyère cheese, shredded

Preparation
1. In a heavy soup pot, melt the butter with the Extra Virgin Olive Oil, 2 turns of the pan, over medium-high heat. Stir in the onions, bay leaf and thyme; season with salt and pepper. Cook until the onions are softened and browned, 25 minutes.
2. Meanwhile, in a large saucepan, bring the chicken broth, mushrooms and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, remove the mushrooms and slice.
3. Pre-heat the broiler. Pour the sherry into the onions and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and hot broth.
4. Toast the bread under the broiler, rub with the garlic and top with the cheese. Broil until melted. Ladle the soup into bowls and serve with the toasts.

Main Dish
Well Dressed Individual Beef Wellingtons
Ingredients
1 tablespoon extra virgin olive oil (EVOO), plus extra for drizzling
1 tablespoon butter
1 shallot, chopped
1/2 pound button mushrooms with stems, cleaned and finely chopped in a food processor
Salt and freshly ground pepper
2 tablespoons dry cooking sherry (2 splashes)
4 tornado's of beef fillet Mignon, 1-inch thick
8 ounces mousse pâté, available in specialty cheese and appetizer section at larger grocery stores
1 sheet frozen prepared puff pastry (11 inches x 17 inches), defrosted
1 egg, beaten with a splash of water
1 large head broccoli, trimmed and cut into spears

Preparation
1. Pre-heat oven to 425°F.
2. Heat a small skillet over medium heat. Add EVOO, about one turn around the pan, butter, shallot and chopped mushrooms. Season mushrooms with salt and pepper and sauté for five minutes. Add sherry to the mushrooms and let the liquid evaporate. Remove mushrooms from the heat.
3. In a nonstick skillet over high heat, sear meat two minutes on each side in a drizzle of EVOO. Remove skillet from the heat and season meat with salt and pepper.
4. Cut mousse pâté into four 2-ounce pieces, each sliced in half horizontally.
5. Spread the puff pastry sheet out on a cookie sheet covered with parchment paper. Quarter the dough with a sharp knife. Roll each piece of dough into a 10-inch x 6-inch rectangle. On each rectangle of dough, place a quarter of the cooked mushrooms. Top mushrooms with one 2-ounce slice of pâté and one tornado of beef.
6. Wrap dough up and over the meat. Seal the dough with egg wash and trim excess. Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons.
7. Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush. Affix dough garnishes with egg wash. For a simple decoration, roll dough bits into a long, thin spaghetti-like string and make swirls on each Wellington. Bake beef Wellingtons 10 minutes or until golden. Let stand five minutes, then serve.
Steam broccoli spears in one inch of simmering, salted water, covered, for 8-10 minutes, or until just tender. 8. Transfer spears to a serving plate or individual dinner plates and serve alongside Wellingtons.

Dessert:
Apple of Your eye Cheesecake
Ingredients
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
2 tablespoons finely chopped pecans

Filling
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 eggs
3/4 teaspoon vanilla extract

Topping
2-1/2 cups chopped peeled apples
1 tablespoon lemon juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons caramel ice cream topping, divided
Sweetened whipped cream
2 tablespoons chopped pecans

Preparation
1. Combine the first five ingredients; press onto the bottom of a lightly greased 9-in. springform pan. Bake at 350° for 10 minutes; cool.
2. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
3. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour. Chill overnight. Remove sides of pan. Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator.

Romantic
Starter:
Strawberry Bruschetta
Ingredients
24 slices French baguette
1 tablespoon butter, softened
2 cups chopped fresh strawberries
1/4 cup white sugar, or as needed

Preparation
1.Preheat your oven's broiler. Spread a thin layer of butter on each slice of bread. Arrange bread slices in a single layer on a large baking sheet.
2.Place bread under the broiler for 1 to 2 minutes, just until lightly toasted. Spoon some chopped strawberries onto each piece of toast, then sprinkle sugar over the strawberries.
3.Place under the broiler again until sugar is caramelized, 3 to 5 minutes. Serve immediately.

Main Dish:
Crab and Tomato Napoleon
Ingredients
1/3 cup sour cream
1 tablespoon mayonnaise
1/4 cup fresh lemon juice
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh chives
Dash or two of hot pepper sauce
1 pound crabmeat, lump or jumbo lump backfin blue or Dungeness preferred, picked over for shells and cartilage
4 large ripe beefsteak tomatoes, peeled and each cut into 4 slices
Extra virgin olive oil as needed
Balsamic vinegar as needed

Preparation
1. Blend the sour cream, mayonnaise, lemon juice, cilantro, chives, and hot pepper sauce together in a medium-size mixing bowl. Carefully fold in the crabmeat. Cover with plastic wrap and refrigerate for about 1 hour.
2. When ready to serve, divide the crab into fourths.
3. On each of 4 serving plates, lay down 1 tomato slice and top with some crab mixture. Repeat the layering with the remaining tomato slices and crab, ending with a tomato slice. Drizzle a little oil and vinegar around each napoleon. Serve immediately.

Dessert:
Orange Cheesecake Mouse
Ingredients
1/2 cup orange marmalade
1/4 cup orange juice
1/2 teaspoon cornstarch
1 tablespoon cold water
1/2 teaspoon orange extract
1 carton (8 ounces) frozen whipped topping, thawed
Yellow and red liquid food coloring, optional
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
Chocolate hearts, optional

Preparation
1. In a large saucepan, combine the orange marmalade and juice; cook and stir over medium heat until melted and blended. In a small bowl, combine cornstarch and water until smooth. Gradually stir into marmalade mixture. Bring to a boil; cook and stir for 4 minutes or until thickened. Remove from the heat; stir in extract. Cool completely. Fold in whipped topping. Tint orange with yellow and red coloring if desired.
2. In a large mixing bowl, beat cream cheese until smooth. Add the sour cream; mix well. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir into cream cheese mixture.
3. Cut a large hole in the corner of a pastry or plastic bag; fill half full with cream cheese mixture. Press bag slightly to flatten. Cut a small hole in another bag; insert star tip No. 21.
4. Place filled bag in empty bag; fill empty bag with orange mixture. Pipe in a swirled design in parfait glasses; chill. Garnish with chocolate hearts if desired.


Hot
Starter:
Stuffed Filet Mignon Bites
Ingredients
4 (6 ounce) filet mignon steaks
1 (16 ounce) bottle Italian dressing
1 (8 ounce) package cream cheese
1/4 cup minced jalapeno pepper
20 slices thinly sliced bacon

Directions
1.Slice the steaks into 1/2-inch wide strips. Pound the strips to about half their original thickness. Place the steak in a bowl; pour the Italian dressing over the meat; allow to marinate at least 2 hours.
2.Mix together the cream cheese and jalapeno pepper in a bowl; set aside. Remove the strips from the marinade and lay out on a flat surface. Spread about 1 teaspoon of the cream cheese mixture on each strip.
3.Preheat an outdoor grill for high heat and lightly oil grate.
4.Remove the strips from the marinade and lay on a flat surface. Spread about 1 teaspoon of the cream cheese mixture on each strip. Fold the meat around the cream cheese mixture to form a ball. Wrap each ball with a slice of bacon. Secure bacon with water-soaked toothpicks or metal skewers.
5.Cook on preheated grill until steak is no longer pink, about 4 minutes per side.

Main Dish:
Mango Spiced Chicken
Ingredients
1/4 cup honey
1/4 cup lemon juice
1/2 teaspoon grated lemon peel
1 small mango, peeled and diced
1 tablespoon canola oil
1 small onion, peeled and quartered
1 jalapeño pepper, seeded and halved
1 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon pepper
2 boneless skinless chicken breast halves (6 ounces each)

Preparation
1. In a small bowl, whisk the honey, lemon juice and peel until blended. Set aside 1/4 cup.
2. In a small bowl, gently combine the mango and remaining honey mixture; cover and refrigerate.
3. In a blender or food processor, combine the oil, onion, jalapeño, paprika, garlic salt, cinnamon, allspice, pepper and reserved honey mixture; cover and process until onion and jalapeño are finely chopped.
4. Place the chicken in an 8-in. square baking dish coated with nonstick cooking spray. Spoon half of the spice mixture over each piece turn over and top with remaining mixture.
5. Bake, uncovered, at 375°F for 25-30 minutes or until juices run clear. Serve with mango mixture.
Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Dessert:
Dark Chocolate Souffles with Cardamom Crème Anglaise
Ingredients
5 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1/4 cup plus 3 tablespoons sugar
2 tablespoons all purpose flour
1 teaspoon unsweetened cocoa powder
3/4 cup whole milk
1/4 teaspoon vanilla extract
4 large egg yolks
5 large egg whites
1/4 teaspoon coarse kosher salt

Preparation
1. Place chocolate and butter in medium bowl. Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy. (Soufflé base can be prepared 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring soufflé base to room temperature before continuing.)

2. Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites until frothy. With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form. Fold 1/3 of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide batter among prepared dishes. Place dishes on rimmed baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature.)

3.Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.


Sexy
Starter:
Oyster Puffs
Ingredients
1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1/2 cup fresh,frozen, or canned
oysters, rinsed, squeezed dry, finely chopped
cocktail sauce

Preparation
Heat oven to 400 degrees. Heat water and margarine to rolling boil in saucpan; stir in flour and salt. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, one at a time, continue beating until smooth. Stir in oysters. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed and golden, about 25 minutes. Serve hot as appetizers with cocktail sauce. Makes about 5 dozen.

Main Dish:
Sexy Surf and Turf
Ingrediants
Extra virgin olive oil (EVOO), for drizzling, plus 1 tablespoon
4 tenderloin steaks (1-inch thick)
8 large diver sea scallops, trimmed of the foot
Salt and pepper
1 large shallot, chopped
2 cloves garlic, chopped
1/3 cup sweet vermouth
2 tablespoons butter
1 pound asparagus spears, trimmed
Juice of 1/2 lemon
2 tablespoons chives, 10 blades, chopped or snipped

Preparation
1. Drizzle some EVOO over the steaks to coat lightly. Get a nonstick skillet screaming hot and add the meat. Cook for 3 minutes on each side for medium rare or 4 minutes for medium to medium-well doneness. Remove the meat from pan and pull it off the fire to cool for a minute.
2. Drizzle some EVOO over the scallops and season with salt and pepper. Get a skillet screaming hot and cook the scallops for 2-3 minutes on each side until well caramelized.
3. Bring 2 inches of water to a boil in a medium skillet for the asparagus.
4. Return the meat pan to medium heat and add 1 tablespoon EVOO. Add the shallot and garlic and cook for 2 minutes. Add the sweet vermouth and reduce by half, 30 seconds or so. Add the butter to the pan to finish the sauce.
5. Add the asparagus to the boiling water. Cook for 2 -3 minutes, then remove and dress with lemon juice, a drizzle of EVOO, salt and pepper.
6. Place each tenderloin steak on a plate and drizzle the Manhattan sauce down over top. Serve 2 scallops on top of the steaks and garnish with chives. Serve the asparagus spears alongside.

Dessert:
Peanut Butter Cup Sundea's
Ingrediants
1 cup chunky peanut butter
1 cup hot fudge sauce
2 pints vanilla ice cream
4 wafer cookies or pirouline cookies

Preparation
Place the peanut butter in a small pan and gently melt it over low heat. Remove the lid from the hot fudge sauce and place the jar in microwave to heat through. Scoop the vanilla ice cream into small dessert bowls or glasses and top with even amounts of peanut butter followed by fudge sauce. Garnish the sundaes with the wafer or pirouline cookies.