A Romantic Valentine's Dinner for Two

Turn the lights down low, select quiet music to help set the ambience, get out the candles and special tablecloth. Set the table just right or even spread a picnic blanket on the floor, because this is the night when anything is possible and romance is in the air. Valentine's Day dinner for two. There is no such a thing as being "too old" to rekindle old sparks or kindle new ones! And yes, it's possible to do this without breaking the bank. The beverage of choice can be a white or rose wine to complement the game hens and accompaniments. You can always sip a bit of Grand Marnier along with the dessert. Here's to love...


A Romantic Dinner for Two

APPETIZER (optional)
Cheese Puffs - a bit of a spicy to way to introduce a rather sweet meal. Nice mix. Or there is always cheese fondue if you prefer an all-evening event!

INGREDIENTS:

1 (8 ounce) package cream cheese, softened 1 cup shredded Monterey Jack cheese 1 (4 ounce) can diced jalapeno peppers note: You can use Pepper Jack cheese and leave out the jalapeno peppers

2 cloves garlic, pressed 3 green onions, diced 1 (16 ounce) package wonton wrappers 1 quart vegetable oil for frying

DIRECTIONS:

1.	In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.
2.	Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal.
3.	In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.

SALAD
Waldorf Salad


MAIN DISH
Cornish Game Hens for Two

INGREDIENTS:

1 (8 ounce) package dry bread stuffing mix  2 Cornish game hens 3 tablespoons seasoning salt

1 (16 ounce) package frozen green beans 1 tablespoon all-purpose flour 2/3 cup chicken broth

DIRECTIONS:

1.	Prepare dry bread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
2.	Using fingers, separate the skin and meat of the Cornish game hens, and rub 1 tablespoon seasoning salt into the meat of each hen. Rub remaining seasoning salt into the cavities of the hens. Stuff each cavity with about 1 1/2 cups prepared stuffing. Sprinkle hens with lemon juice and approx. 1 tbsp of rosemary, each.
3.	Place hens and green beans in an oven bag. Bake 90 minutes in the preheated oven, or until the meat is no longer pink and the juices run clear.
4.	Drain hen drippings into a medium saucepan. Over medium heat, stir in flour until bubbly. Gradually mix in chicken broth. Stirring occasionally, cook until a thick gravy has formed.

An alternate stuffing would be a mixture of cooked (cooled) long-grained white rice, finely chopped dried apricots, raisins, pecans or almonds and 1/4 c of chicken broth. Best served with either green beans or asparagus. Should be served without gravy.


DESSERT
Strawberries for a light, sweet finish to a perfect meal.
Strawberries Romanoff

INGREDIENTS:

1/2 cup sour cream 1 1/2 cups vanilla ice cream, softened 1 cup sweetened whipped cream 1/4 cup orange flavored liqueur, or to taste 2 c fresh strawberries, hulled 2 springs mint leaves for garnish shaved semisweet chocolate, for garnish

DIRECTIONS:

In a medium bowl, stir together the sour cream, vanilla ice cream, and whipped cream. Gradually stir in the orange liqueur. Divide the berries between two parfait glasses, and spoon the cream mixture over them. Garnish with mint leaves and shaved chocolate.

Note: If you are looking for a more substantial dessert, or one for a picnic atmosphere, why not serve Old- Fashioned Strawberry Shortcake? Just modify to serve on individual biscuits or on little individual flans. You can even briefly flambe using a bit of the Grand Marnier (orange liqueur).

The Classic Cheese Fondue

Here's one that can be used as a main dish or an appetizer. Simple, elegant and classic, it's a real crowd-pleaser when the weather outside is frightful. Once again, use a non-alcoholic variation on the theme if you desire. And once again, it's from a vintage cookbook in my collection, with extra suggested serving ideas.


The Classic Cheese Fondue

From a Vintage Cookbook in my Collection

Ingredients

• 12 oz natural Swiss cheese, shredded
• 4 oz Gruyere cheese, shredded
• 1 1/2 tsp cornstarch
• 1 clove garlic, halved
• 1 c white wine
• 1 tbsp lemon juice
• dippers

Method

1. Combine cheese with cornstarch.
2. Rub inside of heavy saucepan with one halved clove of garlic, then discard garlic
3. Pour in 1 c white wine and 1 tbsp lemon juice. Warm until air bubbles rise and cover surface. Do not cover or allow to boil
4. Stirring vigorously from now on, add cheese one handful at a time until completely blended on MEDIUM HEAT. Do not boil. After cheese is all blended, while stirring, add dash ground nutmeg and a dash of pepper.
5. Quickly transfer to a fondue pot and keep warm with a fondue burner. If the mixture gets too thick, add a bit of warmed white wine to thin. 

Dippers - simply spear on fondue forks, swirl liberally in mixture and enjoy!

• Cubed French bread, Italian bread, bread sticks, rye or pumpernickel bread chunks or English muffins
• Broccoli, celery or green pepper pieces 
• Cherry tomatoes
• Cooked shrimp, chicken or ham
• Cooked or raw mushrooms
• Fried potato nuggets or boiled potatoes

Appetizer Beer & Cheese Fondue

The fondue was once one of the most popular dishes, being relatively simple to prepare yet having a most elegant presentation. There are various types of fondue, as you are probably aware: those appropriate for appetizers, main dishes and desserts. This time we'll deal with the "appetizer" fondue, perfect for an evening with friends or your family. Please remember that all fondues use hot oil and a flame, so be very cautious around your little ones, both pet and child. We used to make these every New Year's eve when my children were young and they loved the tradition. Just use the non-alcoholic versions for children or those with dietary restrictions.


Appetizer Beer & Cheese Fondue 
(Originally found on the Betty Crocker Website)

Ingredients

1 loaf (1 pound) French Bread

1 pkg (16 oz) process cheese spread loaf, cubed (aka Velveeta or alternative)

1 pkg cooked, chopped and drained broccoli

1/4 c regular or non-alcoholic beer 

1 jar (2 oz) diced pimentos, drained

1 tsp ground mustard

Directions

1. Heat oven to 350 degrees. Cut bread into 1-inch cubes. Place bread pieces in an ungreased jelly roll pan or cookie sheet (15 1/2 x 10 1/2 x 1"). Bake approximately 10 minutes, stirring twice until lightly toasted. Transfer to serving bowl or basket.
2. Meanwhile, melt cheese in 2-qt saucepan over medium heat, stirring occasionally. Stir in broccoli, beer, pimentos and mustard. Cook, stirring constantly until hot. Pour into ceramic fondue pot over low heat, or in 1/2 quart slow-cooker at Low heat setting.
3. To serve, skewer toasted bread pieces with fondue forks or wooden skewers and dip into cheese mixture. Cheese mixture will keep in slow cooker on "Low" for about 2 hours.

16 servings (1/2 c bread cubes and 2 tbsp fondue each)

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Chocolate Dipped Strawberries and More

Now it's time to have some fun with simple yet elegant dining ideas. The first thing that comes to mind is chocolate-dipped strawberries, and since the creation of these is part of my job, I know a bit about the process.

When you dip strawberries in chocolate, one of the most important things is the temperature of the chocolate. Another consideration is the quality of the chocolate you use. Chocolate wafers (available at stores such as Michaels and JoAnn's or Wilton) are preferable to the baking chocolate or chocolate chips that you find at grocery stores. Lesser-grade chocolate contains vegetable oil that can cause a waxy film and taste to the finished product. And since these are meant to be "elegant" you want them to look their best. This also means keeping the temperature of the dipping chocolate between 85 and 90 degrees, so it is properly tempered and keeps its glossy finish.

Chocolate Dipped Strawberries

    <photo courtesy of rf123.com>

Ingredients

• Fresh whole ripe, unblemished strawberries (preferably with stem for dipping)
• Chocolate - as fine a grade as you can afford for melting (solid bar chocolate, grated or chocolate wafers are preferable)
• Food gel or paste food coloring (regular food coloring causes chocolate to thin and isn't as effective color-wise)
• Other ideas (as offered below recipe)*

Method

1. Lay a tray or plate covered with waxed paper on your work surface.
2. Melt milk or dark chocolate in a heat-proof bowl in the microwave at 70% power for approximately 1 minute. Stir and continue heating if not smooth and creamy in appearance OR
3. Melt white chocolate at 50% power in a heat-proof bowl in the microwave and check after 30 seconds to ensure it's melting, not scorching. Continue heating until it's smooth and creamy in appearance. It won't take long. White chocolate scorches very easily and this causes it to cake rather than to melt smoothly. 
4. Add food gel or paste, a small dab at a time, to a portion of the white chocolate to get the color you desire 
5. Wash and pat dry the berries, pulling the leaves upward toward the stem gently so they don't get in the chocolate (this creates a "handle" with which to do the dipping)
6. Dip one berry at a time in the bowl of chocolate, gently swirling it to ensure the entire berry is coated. Cover just about to the top, excluding leaves and stem. Hold upright and let the excess chocolate drip from the tip of the berry. Gently bend leaves back down to give a natural appearance.
7. Lay the berry on the waxed paper (or, even better, hold the berry by the "handle" with one hand and gently drizzle chocolate from a small spoon or paper cone to decorate. A quick side to side sweep of a small stream of chocolate looks most effective as a drizzle. If you prefer, you can drizzle a thicker stream of chocolate up and down to give a striped effect
8. If desired, drizzle the berry with a contrasting color and then allow to harden in the fridge for approximately 10-15 minutes (or more)
9. For creative effect, after drizzling with more than one color of chocolate, use a swizzle stick or pick to gently draw the chocolate upward toward the stem, creating a swirl effect. Good for contrast.
10. Have fun experimenting! That's the whole idea behind this activity!

*Other dippers for strawberries:

• Sour cream and brown sugar
• Melted chocolate and crushed nuts
• "half and half" - half the berry in white chocolate and half in dark chocolate (tuxedo effect)
• yogurt and granola with dried berries
• caramel or fudge ice cream topping
• vanilla frosting and toasted coconut

You can also dip maraschino cherries, bananas (whole or cut in half), pineapple spears, regular marshmallows, cut-out Rice Krispie square pieces and pound cake chunks in left-over chocolate to make a beautiful plate. Dipping half of the item and leaving the rest undipped makes a beautiful effect. Place on waxed paper and allow to harden in the fridge with the strawberries before serving on a white or black ceramic plate. 

How's that for simple elegance?