| Romantic Recipes
Chocolate Covered Strawberries with Champange
Tomales Bay Oysters on the Half-Shell Mignone Sauce
Roasted Game Hen with Citrus-Clove Glaze
Covered Strawberries with Champagne
your favorite Champagne and chill.
strawberries that have their stems intact. Wash, dry and refrigerate the strawberries.
(Cold strawberries will cause the chocolate to harden and there will be less
Buy a jar of Nutella, European chocolate hazelnut spread Place 1 cup of
Nutella in a double boiler or fondue pot. Add 1 to 2 Tablespoons of heavy
cream. Heat over low heat! Add more heavy cream as needed until the consistency
of heavy cream. Serve your Valentine.
( You can use other
Chocolate if you want
Bay Oysters on the Half-Shell Mignone Sauce
12 ea. fresh oysters
(we used local Tomales Bay)
1 shallot, minced
2 Tbs. virgin olive
1/2 Tbs. sherry
fresh ground pepper
olive oil, vinegar, and season with pepper. Set aside.
Place a kitchen
towel over your hand, place an oyster on top of the towel, tightly gripping
the oyster in the palm of your hand. USING AN OYSTER KNIFE ONLY, wedge the
tip of the blade into the narrow point at the end of the oyster, working
the blade back and forth. Gradually you will feel the muscle release. Run
the the blade along the length of the oyster and pry it open. Loosen the
meat from the muscle so you can "slide" it out of its shell. Repeat with
all 12 oysters. Discard the top shell. Place a bed of rock salt on your serving
plate. Place 6 oysters in a circle pattern. Drizzle the mignonette sauce over
top of the oysters using a spoon.
Game Hen with Citrus-Clove Glaze
and baked sweet potatoes are tasty
1 lemon, very
1. 1 1/2- to 1
3/4-pound Cornish game hen, halved, backbone
1/3 cup all-fruit
2 tablespoons fresh
1 1/2 tablespoons
1/2 teaspoon grated
1/4 teaspoon ground
Preheat oven to
450°F. Arrange lemon slices on baking sheet in two 3 x 5-inch rectangles.
Season Cornish game hen halves generously with salt and pepper. Place game
hen halves, skin side up atop rectangles of lemon slices. Roast game hen halves
orange marmalade, fresh lemon juice, bourbon, grated lemon peel and ground
cloves in heavy small saucepan. Simmer marmalade mixture over medium heat
until thickened to consistency of glaze, about 4 minutes. Season marmalade
glaze to taste with salt and pepper. Brush game hen halves with marmalade
glaze. Continue to roast hen halves until juices run clear when thighs are
pierced and hen halves are deep brown, brushing 2 more times with marmalade
glaze, about 10 minutes longer. Serve immediately.
Serves 2, can be
In French, brulot
means "burnt brandy."
1/4 cup Cognac
2 teaspoons sugar
2 whole cloves
1-1/2 inch stick
1 tablespoon each,
lemon and orange zest
1-1/2 cups hot
In a small
saucepan, combine Cognac, sugar, cloves, cinnamon stick, and zest. Cook
over medium heat, stirring constantly, until sugar is dissolved. Using a
long fireplace match, carefully ignite brandy. When flame subsides, add coffee
and stir. Pour into cups and serve.
Makes 2 servings.