Not sure what to get him or her for Valentine’s Day? These valentine dinner recipes are perfect for celebrating in style.
Set the stage by . . .
* lighting candles
* chilling your favorite sparkling wine
* preparing a special meal for two
Set the mood for romance with these “Must Try” Valentine Dinner recipes: Oysters for Two, Strawberries Dipped in Chocolate, Filet Mignon for Two, and Decadent Creme Brulee.
Valentine Dinner Recipes for Two
Oysters for Two
Oysters have long been considered an aphrodisiac. It’s believed they are rich in amino acids that result in an increase in the levels of sex hormones.
24 unopened fresh oysters
1/2 cup dry white wine
1 clove garlic, minced
seasoned salt to taste
1/4 cup butter
1 small onion, chopped
1 clove garlic, crushed
1/2 of a (10 ounce) package frozen chopped spinach, thawed and drained
3 slices cooked bacon, crumbled
4 ounces Monterey Jack cheese, shredded
4 ounces fontina cheese, shredded
1/4 cup milk
freshly ground black pepper, to taste
2 tablespoons fine bread crumbs
To Drizzle Over the Top: 4 Tablespoons melted butter 4 Tablespoons fresh lemon juice
Instructions for this Valentine Dinners Recipe:
1. Clean oysters and place in a large pot. Add wine, clove of garlic, seasoned salt and peppercorns. Pour in enough water to cover the oysters. Bring to a boil. Remove from heat, drain, and cool.
2. Meanwhile, melt butter in a pan. Simmer onion and garlic in the butter until they are soft and translucent. Stir in spinach, bacon, and the cheeses. Stir frequently until cheese melts. Add milk. Season with freshly ground pepper to taste.
3 Preheat oven to 425 degrees.
4. Remove the top shell from each oyster. Place oysters on a baking sheet.
5. Spoon mixture over each oyster, just filling the shell. Sprinkle with bread crumbs.
Bake until golden and bubbly, approximately 8 to 10 minutes.
6. While baking, melt 4 Tablespoons butter. Add 4 Tablespoons lemon juice. When oysters are done baking drizzle with this butter sauce and serve.
Filet Mignon for Two
This delicious sauce is sure to please.
1/3 cup half-and-half
2 6-8 oz. filet mignon
salt and freshly ground pepper to taste
2 tablespoons butter
1 cup mushrooms, sliced
1 tablespoon shallots, minced
1/3 cup beef broth
1 tablespoon brandy
1/2 teaspoon Worcestershire sauce
1 lemon, cut into wedges
Italian parsley, chopped
1. Whisk half-and-half and cornstarch in a small bowl. Set aside.
2. Season filets with salt and pepper. Add a tablespoon of the butter to a skillet. Cook filets for approximately 5 minutes on each side. Set aside.
3. Add another tablespoon of butter to the skillet, mushrooms, and shallots. Simmer until softened. Add beef broth, brandy, and the half-and-half and cornstarch mixture. Simmer until thickened. Remove from heat and add mustard and Worcestershire sauce.
4. Top filets with sauce. Garnish with lemon wedges and parsley. Serve with a favorite vegetable.
Strawberries Dipped in Chocolate
Chocolate is often associated with love; making it a necessity for Valentine’s Day. Since chocolate contains serotonin, it creates a a sense of well-being; putting people into a “good” mood.
1 pound strawberries
6 ounces semisweet chocolate
1. Strawberries need to be at room temperature. Wash and dry strawberries. It is important that strawberries are totally dry.
2. Line a cookie sheet with waxed paper.
3. Melt chocolate in the top of a double boiler or in the microwave.
4. Hold onto stem of a strawberry. Dip strawberry into the melted chocolate. Swirl to coat all sides of the strawberry. Hold strawberry above melted chocolate. Swirl and shake to remove excess chocolate.
5. Lay strawberry on the waxed paper. Repeat with all of the strawberries. Keep at room temperature and serve within 8 hours.
Decadent Creme Brulee
1 pint heavy cream
4 egg yolks
1/4 cup granulated sugar
1 vanilla bean, split lengthwise and scraped
1/8 teaspoon salt
4 cups water, approximately
4-8 teaspoons superfine sugar
1. Lightly simmer heavy cream in a saucepan for approximate 10 minutes. Stir often and do not let it boil.
2. In a large bowl mix egg yolks and granulated sugar, and whisk vigorously for 3 to 4 minutes until the mixture is fluffy.
3. Gradually pour a little of the cream into the eggs and whisk. Continue adding cream a little at a time until it’s all been combined.
4. Add vanilla bean and salt. Whisk again.
5. Spray four ramekins with cooking oil. Divide the mixture into the ramekins. Place ramekins inside a 9×13 pan.
6. Carefully pour hot water into the pan until it is 3/4 of an inch or so from the top of the ramekins. Be careful that water does not flow into the ramekins.
7. Bake at 300 degrees for 40 to 45 minutes until the the mixture is set. Remove from pan and cool.
8. Cover and chill in the refrigerator.
9. When ready to serve, pour 1 to 2 teaspoons of sugar on the top of each ramekin. Use a torch to caramelize the sugar. This will take 2 to 3 minutes for the sugar to turn brown.
Tip for these Valentine Dinner Recipes: Do Steps 1-8 a day or two in advance so you don’t have lots of last minute preparation. Torch prior to serving for an elegant and decadent dessert. Top with berries if desired.