A 4 Course Valentines Day Dinner Menu

A 4 Course Valentines Day Dinner Menu

Our 4 course Valentines Dinner is complete! We have beautiful bruschetta, succulent shrimp, stuffed chicken and pretty swan profiteroles for dessert. Find Links to all the delicious recipes that are sure to please your sweetheart below.

Strawberry Balsamic Chutney and Goat Cheese Bruschetta

Almond Crusted Shrimp with Roasted Red Pepper Sauce

Prosciutto Wrapped Roasted Red Pepper and Mozzarella Stuffed Chicken Breasts

Raspberry and Chantilly Cream Profiterole Swans

A 4 Course Valentines Day Dinner Menu

Our 4 course Valentines Dinner is complete! We have beautiful bruschetta, succulent shrimp, stuffed chicken and pretty swan profiteroles for dessert. Find Links to all the delicious recipes that are sure to please your sweetheart below.

Strawberry Balsamic Chutney and Goat Cheese Bruschetta

Almond Crusted Shrimp with Roasted Red Pepper Sauce

Prosciutto Wrapped Roasted Red Pepper and Mozzarella Stuffed Chicken Breasts

Raspberry and Chantilly Cream Profiterole Swans

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Raspberry and Chantilly Cream Profiterole Swans

Raspberry and Chantilly Cream Profiterole Swans

Now wouldn't these make a pretty end to your Valentines Day dinner? I saw this idea several years ago in an old British cookbook that had suggestions for an afternoon wedding tea. I remember them being arranged on a large silver tray with a couple of dozen 'swans' facing each other so that their arching necks visually formed a dozen or so hearts. Perhaps a little frivolous but charming none-the-less...and what better occasion for a little frivolity than Valentines Day.

To make the swans I used a large star piping tip to form large teardrop shapes of choux pastry batter onto a parchment lined baking sheet. If you don't have a piping bag, then a large Ziploc bag with the corner snipped off will do. For the heads and necks, trace out large number 2's in pairs on parchment paper, one as it is normally written and one it's reflection. Flip the parchment paper over on the baking pan and use your tracings as a guide to pipe a 4 to 5 centimeter line of choux pastry batter over the outlines. Squeeze a little more onto the tops of the outlines to form the heads, pulling the piping bag away to form a point that represents the beaks. The necks and beaks should be baked separately from the bodies because they will bake more quickly. Bake the bases first and then when the color of the heads is approximately the same as the bodies they are done; usually about 10 minutes or a little longer.

Choux Pastry

Makes about 14 - 18 Swans

For the cream puff pastry combine add to a saucepan

1 cup water
½ cup butter

And bring to a boil. Reduce to medium flame and add, all at once

1 cup all purpose flour
¼ tsp salt

Cook this mixture stirring constantly for an additional 3 minutes. Allow this mixture to cool slightly for about 10 minutes before adding, one at a time

4 large or extra large eggs

Beat well after adding each egg until batter is smooth
Cover and chill thoroughly in the refrigerator.

Preheat oven to 400 degrees F.
Pipe teardrop shapes about 1 1/2 inches long onto a parchment paper lined baking sheet.

Bake at 400 degrees F for 15 minutes, then reduce the heat to 375 degrees and bake for an additional 10 - 15 minutes until the puffs are golden brown and do not collapse when removed from the oven. These should be uniformly golden all over with no pale sides and sound hollow when tapped. Cool completely on a wire rack.

Chantilly Cream Filling

Beat to firm peaks:

2 cups whipping cream
4 rounded tbsp icing sugar (powdered sugar)
2 tsp vanilla extract.

Place the chantilly cream in a piping bag with a star tip or large round tip or in a ziploc bag with the corner snipped off.

Using a sharp serrated knife, cut the tops off of the swan bodies and then cut the tops in half again lengthways to form the 'wings'. Drop a few fresh raspberries into the base and fill with the chantilly cream. Push the bottom swan necks into the cream and place the two halves of the top in place to form the wings. Dust with powdered sugar before serving if desired.

Raspberry and Chantilly Cream Profiterole Swans

Now wouldn't these make a pretty end to your Valentines Day dinner? I saw this idea several years ago in an old British cookbook that had suggestions for an afternoon wedding tea. I remember them being arranged on a large silver tray with a couple of dozen 'swans' facing each other so that their arching necks visually formed a dozen or so hearts. Perhaps a little frivolous but charming none-the-less...and what better occasion for a little frivolity than Valentines Day.

To make the swans I used a large star piping tip to form large teardrop shapes of choux pastry batter onto a parchment lined baking sheet. If you don't have a piping bag, then a large Ziploc bag with the corner snipped off will do. For the heads and necks, trace out large number 2's in pairs on parchment paper, one as it is normally written and one it's reflection. Flip the parchment paper over on the baking pan and use your tracings as a guide to pipe a 4 to 5 centimeter line of choux pastry batter over the outlines. Squeeze a little more onto the tops of the outlines to form the heads, pulling the piping bag away to form a point that represents the beaks. The necks and beaks should be baked separately from the bodies because they will bake more quickly. Bake the bases first and then when the color of the heads is approximately the same as the bodies they are done; usually about 10 minutes or a little longer.

Choux Pastry

Makes about 14 - 18 Swans

For the cream puff pastry combine add to a saucepan

1 cup water
½ cup butter

And bring to a boil. Reduce to medium flame and add, all at once

1 cup all purpose flour
¼ tsp salt

Cook this mixture stirring constantly for an additional 3 minutes. Allow this mixture to cool slightly for about 10 minutes before adding, one at a time

4 large or extra large eggs

Beat well after adding each egg until batter is smooth
Cover and chill thoroughly in the refrigerator.

Preheat oven to 400 degrees F.
Pipe teardrop shapes about 1 1/2 inches long onto a parchment paper lined baking sheet.

Bake at 400 degrees F for 15 minutes, then reduce the heat to 375 degrees and bake for an additional 10 - 15 minutes until the puffs are golden brown and do not collapse when removed from the oven. These should be uniformly golden all over with no pale sides and sound hollow when tapped. Cool completely on a wire rack.

Chantilly Cream Filling

Beat to firm peaks:

2 cups whipping cream
4 rounded tbsp icing sugar (powdered sugar)
2 tsp vanilla extract.

Place the chantilly cream in a piping bag with a star tip or large round tip or in a ziploc bag with the corner snipped off.

Using a sharp serrated knife, cut the tops off of the swan bodies and then cut the tops in half again lengthways to form the 'wings'. Drop a few fresh raspberries into the base and fill with the chantilly cream. Push the bottom swan necks into the cream and place the two halves of the top in place to form the wings. Dust with powdered sugar before serving if desired.

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Prosciutto Wrapped Roasted Red Pepper and Mozzarella Stuffed Chicken Breasts

Prosciutto Wrapped Roasted Red Pepper and Mozzarella Stuffed Chicken Breasts

This year's main course for our Valentine's Day Dinner is this succulent stuffed chicken breast. It is quite simple to put together and goes deliciously well with the easy to prepare olive tapenade. If olives are not your thing you could very easily serve it with some of our Spicy Tomato Compote and pasta.

This recipe is also perfect for a prepare ahead of time main course to pop into the oven when your guests arrive for a dinner party.

Prosciutto Wrapped Roasted Red Pepper and Mozzarella Stuffed Chicken Breasts

Recipe by Barry C. Parsons

Prosciutto Wrapped Roasted Red Pepper and Mozzarella Stuffed Chicken Breasts - a delicious choice for a romantic dinner for two or perfect for a prepare ahead of time main course to pop into the oven when your guests arrive for a dinner party.

Prep time: Aproximately 20 minutes
Cook time: 50-60 minutes
Total time: 1 hour 20 minutes
Yield: 4 servings
Ingredients

• 4 extra large boneless skinless chicken breasts, (butterfly cut or pounded to 1/4 inch thickness)
• 2 small roasted red peppers
• 4 ounces mozzarella cheese, cut in 4 sticks
• 6- 8 ounces thinly sliced prosciutto
• FOR THE TAPENADE
• 1 cup kalamata olives, pitted
• 6 tbsp olive oil
• 4 tbsp Parmesan cheese
• 1 tbsp capers
• pinch black pepper
• pinch brown sugar
• 2 tbsp lemon juice

Cooking Directions

1. Place chicken pieces on a cutting board and pound to 1/4 inch thickness.
2. Wrap each stick of mozzarella with half a roasted red pepper and place in the center of each chicken breast.
3. Roll the chicken breast around the red pepper.
4. Wrap the chicken breast entirely in thin slices of prosciutto.
5. Place the prepared breasts, fold side down, on a parchment lined baking sheet and bake in a 350 degree oven for about an hour or until the internal temperature of the breasts reaches 175-185 degrees F on a meat thermometer.
6. Let the meat rest for 5 to 10 minutes before serving. Serve with olive tapenade (or Spicy Tomato Compote)
7. For the tapenade, simply pulse together all the ingredients in a food processor until well blended but not completely smooth.

Prosciutto Wrapped Roasted Red Pepper and Mozzarella Stuffed Chicken Breasts

This year's main course for our Valentine's Day Dinner is this succulent stuffed chicken breast. It is quite simple to put together and goes deliciously well with the easy to prepare olive tapenade. If olives are not your thing you could very easily serve it with some of our Spicy Tomato Compote and pasta.

This recipe is also perfect for a prepare ahead of time main course to pop into the oven when your guests arrive for a dinner party.

Prosciutto Wrapped Roasted Red Pepper and Mozzarella Stuffed Chicken Breasts

Recipe by Barry C. Parsons

Prosciutto Wrapped Roasted Red Pepper and Mozzarella Stuffed Chicken Breasts - a delicious choice for a romantic dinner for two or perfect for a prepare ahead of time main course to pop into the oven when your guests arrive for a dinner party.

Prep time: Aproximately 20 minutes
Cook time: 50-60 minutes
Total time: 1 hour 20 minutes
Yield: 4 servings
Ingredients

• 4 extra large boneless skinless chicken breasts, (butterfly cut or pounded to 1/4 inch thickness)
• 2 small roasted red peppers
• 4 ounces mozzarella cheese, cut in 4 sticks
• 6- 8 ounces thinly sliced prosciutto
• FOR THE TAPENADE
• 1 cup kalamata olives, pitted
• 6 tbsp olive oil
• 4 tbsp Parmesan cheese
• 1 tbsp capers
• pinch black pepper
• pinch brown sugar
• 2 tbsp lemon juice

Cooking Directions

1. Place chicken pieces on a cutting board and pound to 1/4 inch thickness.
2. Wrap each stick of mozzarella with half a roasted red pepper and place in the center of each chicken breast.
3. Roll the chicken breast around the red pepper.
4. Wrap the chicken breast entirely in thin slices of prosciutto.
5. Place the prepared breasts, fold side down, on a parchment lined baking sheet and bake in a 350 degree oven for about an hour or until the internal temperature of the breasts reaches 175-185 degrees F on a meat thermometer.
6. Let the meat rest for 5 to 10 minutes before serving. Serve with olive tapenade (or Spicy Tomato Compote)
7. For the tapenade, simply pulse together all the ingredients in a food processor until well blended but not completely smooth.

reade more... Résuméabuiyad

Strawberry Balsamic Chutney and Goat Cheese Bruschetta

Strawberry Balsamic Chutney and Goat Cheese Bruschetta

With Valentines Day just around the corner, we have once again decided to feature four new recipes this week for a romantic dinner with your sweetheart. Our first recipe embraces bright red Valentine color in these very tasty nibbles that you can serve before the main meal with either a chilled glass of white wine or a mellow red, like a Merlot. This recipe takes Strawberries to the savory side while retaining a little some of their natural sweetness to balance the robust flavors in the rest of the chutney and goat cheese. This chutney is an easy quick-cooked version, meant to be served warm with the goat cheese. My daughter and I shared this plate and agreed that the combination is scrumptious.

Makes about one dozen bruschetta.

In a non-stick saute pan add:

• 1 tbsp olive oil
• 1 chopped shallot
• 1/2 clove minced garlic

Saute just until the shallot is softened but not browned. Add:

• 1/2 pound ripe strawberries, cut in quarters
• 1 to 2 tsp honey
• pinch salt
• 1/4 tsp ground thyme
• 1/2 tsp ground cinnamon
• 1/2 tsp freshly ground black pepper

Saute together over medium high until the mixture reaches a thick jammy consistency. In the last couple of minutes of cooking time stir in:

• 1 1/2 tbsp balsamic vinegar

Taste the chutney in the last minute of cooking. If it is too sweet you can add a little more balsamic vinegar; if too sour, add a little more honey to taste.

Serve on toasted baguette pieces that have been brushed with garlic oil or garlic butter along with:

• 3-4 ounces goat cheese (aprox.)

Strawberry Balsamic Chutney and Goat Cheese Bruschetta

With Valentines Day just around the corner, we have once again decided to feature four new recipes this week for a romantic dinner with your sweetheart. Our first recipe embraces bright red Valentine color in these very tasty nibbles that you can serve before the main meal with either a chilled glass of white wine or a mellow red, like a Merlot. This recipe takes Strawberries to the savory side while retaining a little some of their natural sweetness to balance the robust flavors in the rest of the chutney and goat cheese. This chutney is an easy quick-cooked version, meant to be served warm with the goat cheese. My daughter and I shared this plate and agreed that the combination is scrumptious.

Makes about one dozen bruschetta.

In a non-stick saute pan add:

• 1 tbsp olive oil
• 1 chopped shallot
• 1/2 clove minced garlic

Saute just until the shallot is softened but not browned. Add:

• 1/2 pound ripe strawberries, cut in quarters
• 1 to 2 tsp honey
• pinch salt
• 1/4 tsp ground thyme
• 1/2 tsp ground cinnamon
• 1/2 tsp freshly ground black pepper

Saute together over medium high until the mixture reaches a thick jammy consistency. In the last couple of minutes of cooking time stir in:

• 1 1/2 tbsp balsamic vinegar

Taste the chutney in the last minute of cooking. If it is too sweet you can add a little more balsamic vinegar; if too sour, add a little more honey to taste.

Serve on toasted baguette pieces that have been brushed with garlic oil or garlic butter along with:

• 3-4 ounces goat cheese (aprox.)

reade more... Résuméabuiyad

Chocolate Bumbleberry Crepes - Our 850th Recipe!!

Chocolate Bumbleberry Crepes

Don't be scared of crepes. They are really simple to make and their intimidation factor is ill deserved. I think their fussy reputation may have originated before the Teflon revolution when they may have been more difficult to prepare. Today, with any good non-stick pan in hand they really are a breeze. The batter is very simple and the only difference in the batter for me is the omission of the small amount of sugar when using them in savoury rather than sweet applications. They are still a little labour intensive because they have to be prepared one at a time but when you present your friends and family with this beautiful dessert, the time spent making them will seem well worth it.

Crepes

Sift together and set aside:

1 1/2 cups all-purpose flour

1 tablespoon white sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

Whisk together:

2 cups milk

2 tablespoons butter, melted

1/2 teaspoon vanilla extract

2 eggs

Whisk the dry ingredients into the milk and egg mixture until smooth.

Heat an 8 inch non-stick pan over medium heat and lightly oil the pan. I just use some paper towel dipped in vegetable oil to wipe the pan between crepes.

When the pan is heated ladle in 1/4 cup of batter for each crepe. Swirl the pan around to cover the bottom of the pan with a thin layer of the batter. Cook for only a minute or two per side until golden. Separate the crepes with parchment or waxed paper as you continue to fry the rest of the batch.

Fill the crepes with whipped ganache filling, roll and serve with bumbleberry compote over the top. Strawberry, raspberry or cherry compote all work well too if you prefer. Makes about one dozen crepes.

Whipped Ganache

To prepare the filling, melt together in a double boiler

3 cups dark chocolate chips

1/2 cup whipping cream

Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch.

Transfer to a large mixing bowl.

In a separate bowl, whip to firm peaks:

2 cups whipping cream.

Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition until the whipped cream is completely incorporated into the chocolate. 

At this point you will probably have to chill this frosting for a half hour or more in the fridge if it is too soft to work with. Just give it a quick fold with a rubber spatula every 10 minutes so that it cools evenly in the fridge.

Bumbleberry Compote

Bring to a gentle boil for 10 minutes:

4 cups fresh or frozen mixed berries, ( I used blueberries, raspberries, strawberries and cherries)

3/4 cup sugar

1/3 cup water

Thicken the compote with a slurry made my mixing together:

1 1/2 tbsp corn starch

1/4 cup water

Add the slurry, stirring constantly and cook for only an additional minute before removing from the heat and allowing to cool completely.

Chocolate Bumbleberry Crepes

Don't be scared of crepes. They are really simple to make and their intimidation factor is ill deserved. I think their fussy reputation may have originated before the Teflon revolution when they may have been more difficult to prepare. Today, with any good non-stick pan in hand they really are a breeze. The batter is very simple and the only difference in the batter for me is the omission of the small amount of sugar when using them in savoury rather than sweet applications. They are still a little labour intensive because they have to be prepared one at a time but when you present your friends and family with this beautiful dessert, the time spent making them will seem well worth it.

Crepes

Sift together and set aside:

1 1/2 cups all-purpose flour

1 tablespoon white sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

Whisk together:

2 cups milk

2 tablespoons butter, melted

1/2 teaspoon vanilla extract

2 eggs

Whisk the dry ingredients into the milk and egg mixture until smooth.

Heat an 8 inch non-stick pan over medium heat and lightly oil the pan. I just use some paper towel dipped in vegetable oil to wipe the pan between crepes.

When the pan is heated ladle in 1/4 cup of batter for each crepe. Swirl the pan around to cover the bottom of the pan with a thin layer of the batter. Cook for only a minute or two per side until golden. Separate the crepes with parchment or waxed paper as you continue to fry the rest of the batch.

Fill the crepes with whipped ganache filling, roll and serve with bumbleberry compote over the top. Strawberry, raspberry or cherry compote all work well too if you prefer. Makes about one dozen crepes.

Whipped Ganache

To prepare the filling, melt together in a double boiler

3 cups dark chocolate chips

1/2 cup whipping cream

Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch.

Transfer to a large mixing bowl.

In a separate bowl, whip to firm peaks:

2 cups whipping cream.

Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition until the whipped cream is completely incorporated into the chocolate. 

At this point you will probably have to chill this frosting for a half hour or more in the fridge if it is too soft to work with. Just give it a quick fold with a rubber spatula every 10 minutes so that it cools evenly in the fridge.

Bumbleberry Compote

Bring to a gentle boil for 10 minutes:

4 cups fresh or frozen mixed berries, ( I used blueberries, raspberries, strawberries and cherries)

3/4 cup sugar

1/3 cup water

Thicken the compote with a slurry made my mixing together:

1 1/2 tbsp corn starch

1/4 cup water

Add the slurry, stirring constantly and cook for only an additional minute before removing from the heat and allowing to cool completely.

reade more... Résuméabuiyad