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Here is my suggested menu for Valentine’s Day Dinner. Please note some people have alergies, and it is a good idea to check before you prepare.
This is the suggested menu in my article “A Valentine Night To Remember” [I’m sorry I am not allowed to give you a link to this article here, please see resource box]
- Chocolate Dipped Strawberries- great as an aphrodisiac- pre meal snack.
- Any great meal starts with an appetizer.
- An awesome drink to set the mood.
- My special recipe, this salad is very tasty.
- A simple salmon dinner for the main course, not that hard, you can do it guys.
- The most simple cheesecake recipe I could find, outside of boxed ones. Guys, she will appreciate the effort in the homemade one.
- After dinner drinks. I gave you two choices, but I recommend the coffee, you want to stay awake.
* I am sorry, I tried to use anchor links in the list above, so you could go straight to that portion of the menu, but, it got kicked back. You will have to scroll.
Valentine’s Day Chocolate Dipped Strawberries
Ingredients
- 1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate
- 16 large strawberries
- kale- For decoration
Preparation
MICROWAVE chocolate in small microwavable bowl on HIGH 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.
DIP strawberries into chocolate; let excess chocolate drip off. *note if strawberries are cold the chocolate sets quicker.
LET stand at room temperature or refrigerate on wax paper-lined cookie sheet 30 minutes or until chocolate is firm. Drizzle with additional melted chocolate, if desired.
Great Substitute: Substitute 1 pkg. (6 squares) BAKER’S Bittersweet Baking Chocolate or 4 squares BAKER’S Semi-Sweet Baking Chocolate for BAKER’S GERMAN’S Sweet Chocolate.
Valentine Appetizer
Kumamoto Oysters with Pineapple Vinegar
Chef Josh DeChellis of Sumile - New York, NY
Adapted by StarChefs
Yield: 1 servings
Ingredients:
- 1 pineapple peeled and cored
- 2 cups junmai rice vinegar*
- 1 cup champagne vinegar
- 1 teaspoon green yuzu kosho*
- 1/2 teaspoon nori powder*
- 5 Kumamoto oysters
* These items can be found at Asian markets or specialty food stores.
Method:
Grind pineapple through the fine die of a meat grinder into a glass vessel with an attachable lid with vinegars already inside. Close lid and shake like a salad dressing and then let stand for at least one day at room temperature.
Decant 2 tablespoons of vinegar off the top of pineapple cuvee and place into a small mixing bowl. Add yuzu kosho and mix well. Let stand for 5 minutes; strain through a fine mesh sieve. Add in nori powder and mix.
Open oysters with an appropriate oyster knife and place on a bed of shaved ice on a plate for final presentation. Spoon vinegar over the oysters and serve immediately.
Valentine Aphrodite’s Love Potion
Ingredients:
- 4 Ice cubes
- 1 1/2 oz Fine Brandy
- 5 oz Pineapple juice
- 1 Maraschino cherry
- 1 Thin orange slice
Preparation:
Combine the ice cubes, Brandy, and pineapple juice and stir. Garnish with cherry and orange slice
Big Jim’s Valentine Salad of Decadence.
Ingredients:
- 1/2 pound of pealed steamed or boiled shrimp- small to med.
- 1/2 pound of seedless green grapes.
- 1 head of fresh lettuce.
- 1 jar of artichoke hearts.
- 1 shredded carrot.
- 1 Cup of sliced in half cherry tomatoes.
- 1/2 sliced cucumber
Place all ingredients into a large serving bowl, toss, and refrigerate.
Simple Salmon Supper
- 1 medium each: zucchini, yellow squash and red pepper, chopped (about 4 cups total)
- 4 skinless salmon fillets (4 oz. each)
- 1 can (14-1/2 oz.) diced tomatoes, drained
- 1/2 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
- 2 cups MINUTE Brown Rice, uncooked
PREHEAT oven to 375
Tags: chocolate dipped strawberrries, dinner, love potion, menu, Oyster, salad, Salmon, valentine
