Special Valentine tete-a-tete…

Whether it’s a special Valentine tete-a-tete…
or some charming last minute goodies…
The Menu Shoppe presents a few more perfect ideas…romancing your menu. 
Did you know that Valentines Day is also National Creme-Filled Chocolates Day?
So appropo for luxe bonbons.

  
Foie Gras with Bing Cherries
Poached Shrimp with Lemon-Horseradish Dipping Sauce
Duck with Cherry Cinnamon Sauce
Valentine chocolates
                        
Very classic…with a tart twist
Foie Gras with Bing Cherries
12 very thin slices rustic country-style bread
2 tablespoons (1/4 stick) butter, melted
1/4 cup plus 1 tablespoon cherry balsamic vinegar or regular balsamic vinegar
4 cups (packed) mâche (about 2 ounces)
12 fresh Bing cherries, pitted, quartered
1 tablespoon minced shallot
1 tablespoon grapeseed oil
1 6.5-ounce package chilled block of foie gras–cut crosswise into 1/4-inch-thick slices
Preheat oven to 375°F. Arrange bread in single layer on rimmed baking sheet; brush lightly with melted butter. Bake until golden brown, about 14 minutes. Boil 1/4 cup vinegar in small saucepan until reduced to 2 tablespoons, about 2 minutes. Toasts and vinegar reduction can be made 6 hours ahead. Let stand at room temperature.  Combine the mâche and the quartered cherries in medium bowl.  Whisk shallot, grapeseed oil, and remaining 1 tablespoon cherry balsamic vinegar in small bowl–add to salad and toss to coat. Season with salt and pepper. Mound salad in center of 6 plates. Arrange foie gras on plates. Drizzle with vinegar reduction. Serve salads with toasts.
Very savvy…with a savory twist
Poached Shrimp with Lemon-Horseradish Dipping Sauce
shrimp
8 uncooked unpeeled large shrimp
1 cup dry white wine
6 whole black peppercorns
1/2 lemon
1  bay leaf
Pinch of coarse kosher salt
dipping sauce
1/4 cup crème fraîche or sour cream
1 tablespoon chopped fresh chives
1 teaspoon prepared white horseradish
1/2 teaspoon finely grated lemon peel
Coarse kosher salt or sea salt
Whole fresh chives–for trim
for the shrimp:
Fill medium bowl with ice water; set aside. Combine 2 cups water, wine, and next 4 ingredients in medium saucepan. Bring to boil. Add shrimp; reduce heat to low, cover, and poach just until shells are pink and shrimp are opaque in center, 3 to 4 minutes. Using slotted spoon, transfer shrimp to bowl with ice water; reserve poaching liquid and lemon half. Drain and peel shrimp, leaving tails intact. Devein shrimp.
for the dipping sauce:
Squeeze juice from reserved lemon half into poaching liquid in pan. Boil liquid until reduced to generous 2 tablespoons, about 20 minutes. Strain–and cool. Mix crème fraîche, chopped chives, horseradish, lemon peel, and 1 tablespoon reduced poaching liquid in small bowl. Season sauce with coarse salt and black pepper. Spoon dipping sauce into short glasses. Arrange shrimp on rims. Trim with whole fresh chives.
Very decadent…sweetly
Duck with Cherry Cinnamon Sauce
2 duck breasts
1/2 cup cherry juice
1/2 tsp cinnamon
1 tsp sugar
1 tbsp butter
Salt and pepper to taste
To prepare the duck, sprinkle the fat side with salt and drape a paper towel over it– in the fridge for 30 minutes. Score the fat and sit the duck (fat side down) in a cold pan over high heat. Cook until browned (approx 5-6 minutes), flip over and cook another 4-5 minutes (for medium-rare). Remove the duck breasts and wait 5-10 minutes before slicing. Pour out half of the rendered juices in the pan–add the cinnamon, sugar, cherry juice, and a dash of salt. Reduce the sauce by half and whisk in the butter. Season with salt and pepper to taste. choosecherries.com/recipes/Duck_with_Cherry_Cinnamon_Sauce_922
Very seductive…best Valentine chocolates
East Coast Best…
From Black Hound NYC:  Classic French style truffles…hand-crafted from the finest bittersweet chocolate, sublimely infused with Grand Marnier, Calvados, Kahlua, Framboise, and Bourbon…kissed with cocoa powder. blackhoundny.com/8OZ-CHOCOLATE-TRUFFLES-HEART-BOX
West Coast Best…
From San Francisco and Recchiuti:  Signature “Burgundy Box” with layers of inspired silky ganache chocolates and delicate pates de fruits. recchiuti.com
Sophisticated Best…
From gilttaste.com and Atelier D’Isabelle:   Classic red satin heart box nestling Belgian dark and white chocolate truffles. gilttaste.com/products/135798668-atelier-d-isabelle-valentine-heart-gift-box
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
This entry was posted in appetizer, charcuterie, entree, game, holiday, seafood and tagged , , , , . Bookmark the permalink.

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