Valentine's Recipes

Cheese and Crab Fondue

1 garlic clove, halved
2/3 cup dry white wine
1 tsp. fresh lemon juice
10 oz. Emmentaler cheese, grated
10 oz. Gruyere cheese, grated
1 Tbls. cornstarch
3 Tbls. kirsch
pinch of white pepper
pinch of freshly ground nutmeg
pinch of paprika
meat from 1 small king crab leg
1 French bread, cubed

Rub the inside of a pot with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, whisking until the cheeses are combined 3-4 minutes.

In a small bowl whisk the cornstarch and kirsch until blended. As soon as the cheese begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, and then stir in the crab, pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally. Transfer to fondue pot.

Serves 6.


Baby Greens with Chevre, Toasted Walnuts and Roasted Beet Hearts

1 lb. medium beets, trimmed
6 ounces of a variety of lettuces
3 ounces goat cheese, room temperature
¼ cup toasted walnuts, coarsely chopped
½ cup extra-virgin olive oil
3 Tbls. balsamic vinegar
1 t. dijon
salt and pepper to taste

Preheat oven to 350. Trim beets and wrap in aluminum foil and bake for 1½ hours, or until tender. Remove from oven and slip off skins. Slice beets about ¼ inch thick. Using a 1 inch heart shaped cutter, cut as many hearts as possible from each slice.
(Careful the beets will bleed)

In a small bowl whisk olive oil with vinegar, dijon and season with salt and pepper.

In a large bowl toss greens, goat cheese and walnuts, mix gently with vinaigrette. Reserve about 3-4 Tbls. vinaigrette to drizzle over beet hearts. Place salad on plate and top with beet hearts.
Serves 4.



*To toast walnuts: Lay them out on a lined sheet pan and bake for about 8-10 minutes at 350 degrees.


Horseradish Encrusted Filet

1 (6-8 oz. filet) salt and peppered

Mix in food processor and taste to desired strength
of horseradish or blue cheese, form cylinder with topping and wrap in saran wrap.

3-4 Tbls. horseradish or blue cheese (more to taste)
3 Tbls. butter
4-6 Tbls. panko

Top cooked steak with horseradish mixture, place under broiler
until golden about 2 minutes. Serve.

To Grill: Prepare a medium hot grill, set rack 4-6 inches above coals.
Recommended grilling times for a tenderloin filet:
2 inch thickness:
rare: 6-8 minutes total
medium rare: 8-10 minutes total
medium: 10-12 minutes total

Chocolate Soufflé

Unsalted butter, room temperature, for dish
6 Tbls. sugar, plus more for coating the dish
5 ounces bittersweet chocolate: melted in double boiler
1 cup milk
3 large egg yolks
3 Tbls. all-purpose flour
5 large egg whites
1 pinch of cream of tarter
powdered sugar for dusting (optional)

Heat oven to 400 degrees. Butter a 1 quart soufflé dish, and coat with sugar,
Chill. Place chocolate in a double boiler to melt, stir until smooth; keep warm.
Boil milk in the microwave.

In a large bowl, beat yolks and 4 Tbls. sugar until pale and fluffy, beat in flour until well combined, with mixer running slowly add the milk and then slowly whisk in melted chocolate.

In a large bowl, beat egg whites and cream of tarter until soft peaks form. Gradually add remaining 2 Tbls. sugar. Beat until stiff and glossy.

Spoon a third of the whites into chocolate base. Quickly fold another third and then remaining whites into mixture until combined. Transfer to prepared dish. Bake for 30 minutes at 400 degrees. Dust with powdered sugar. Serve immediately.