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For those of us who aint going out to dinner on Feb 14 ...
Rosemary Rack of Lamb
Frenched lamb chops are readily available. Or ask your butcher to French them, that is, to cut away the meat at the ends of the bones to expose them.
Makes 4 servings
Ingredients:
• 1/2 cup fresh bread crumbs (125 mL)
• 2 Tbsp chopped fresh rosemary (25 mL)
• 2 Tbsp grated Parmesan cheese (25 mL)
• 2 clove garlic, minced
1/4 tsp each salt and pepper (1 mL)
• 2 Tbsp Dijon mustard (25 mL)
• 2 racks of lamb (8 bones, 2 each), 2 lb (1 kg), frenched
• 2 Tbsp extra-virgin olive oil (25 mL)
Method:
* 1. In small bowl, combine bread crumbs, rosemary, Parmesan cheese, garlic, salt and pepper. Spread mustard evenly over meaty part of lamb; coat with bread crumb mixture.
* 2. In skillet, heat oil over medium-high heat; brown lamb, in 2 batches, until golden, about 2 minutes. Transfer, fat side up, to foil-lined baking sheet.
* 3. Roast lamb in 425°F (220°C) oven until meat thermometer registers 145°F (63°C) for medium-rare, 15 to 20 minutes.
* 4. Transfer to cutting board and tent with foil; let stand for 5 minutes before carving between bones.
Fool for Love
Makes two servings
Ingredients:
• 1/4 cup individually quick frozen (IQF) or fresh raspberries (50 mL)
• 1 tsp icing sugar (5 mL)
• 1 oz white chocolate, chopped (30g)
• 1 Tbsp sour cream (15 mL)
• 1 Tbsp granulated sugar (15 mL)
• Dash vanilla
• 1/2 cup whipping cream (125 mL)
Method:
* 1. Reserve 2 or 3 berries on paper towel– lined plate for garnish. Press remaining raspberries through fine sieve set over bowl; discard seeds. Stir in icing sugar.
* Set aside.
* 2. In bowl over saucepan of hot (not boiling) water, melt white chocolate; let cool slightly. In separate bowl, whisk together sour cream, granulated sugar and vanilla; whisk into chocolate.
* 3. In separate bowl, whip cream; fold one-quarter into chocolate mixture. Fold in remaining cream. Add raspberry sauce; swirl just until streaky. Spoon into serving dish. Cover and refrigerate for 2 hours. Garnish with reserved raspberries.
Chocolate Fondue for Two
Makes two servings
Ingredients:
* 1 cup bite-size peeled pineapple chunks (250 mL)
* 1 navel orange, peeled and cut into segments
* 2 kiwifruit, peeled and sliced
* 1 Red Delicious apple, cored and sliced
* 6 cookies (optional)
Method:
* 1. Chocolate Fondue: In saucepan, heat cream until boiling. Pour over bittersweet and milk chocolates in fondue pot; whisk until melted. Whisk in amaretto. Keep warm.
* 2. Meanwhile, arrange pineapple, orange, kiwifruit, apple, and cookies (if using) on platter.
* 3. Garnish with gooseberries (if using). Serve with fondue.
Rosemary Rack of Lamb
Frenched lamb chops are readily available. Or ask your butcher to French them, that is, to cut away the meat at the ends of the bones to expose them.
Makes 4 servings
Ingredients:
• 1/2 cup fresh bread crumbs (125 mL)
• 2 Tbsp chopped fresh rosemary (25 mL)
• 2 Tbsp grated Parmesan cheese (25 mL)
• 2 clove garlic, minced
1/4 tsp each salt and pepper (1 mL)
• 2 Tbsp Dijon mustard (25 mL)
• 2 racks of lamb (8 bones, 2 each), 2 lb (1 kg), frenched
• 2 Tbsp extra-virgin olive oil (25 mL)
Method:
* 1. In small bowl, combine bread crumbs, rosemary, Parmesan cheese, garlic, salt and pepper. Spread mustard evenly over meaty part of lamb; coat with bread crumb mixture.
* 2. In skillet, heat oil over medium-high heat; brown lamb, in 2 batches, until golden, about 2 minutes. Transfer, fat side up, to foil-lined baking sheet.
* 3. Roast lamb in 425°F (220°C) oven until meat thermometer registers 145°F (63°C) for medium-rare, 15 to 20 minutes.
* 4. Transfer to cutting board and tent with foil; let stand for 5 minutes before carving between bones.
Fool for Love
Makes two servings
Ingredients:
• 1/4 cup individually quick frozen (IQF) or fresh raspberries (50 mL)
• 1 tsp icing sugar (5 mL)
• 1 oz white chocolate, chopped (30g)
• 1 Tbsp sour cream (15 mL)
• 1 Tbsp granulated sugar (15 mL)
• Dash vanilla
• 1/2 cup whipping cream (125 mL)
Method:
* 1. Reserve 2 or 3 berries on paper towel– lined plate for garnish. Press remaining raspberries through fine sieve set over bowl; discard seeds. Stir in icing sugar.
* Set aside.
* 2. In bowl over saucepan of hot (not boiling) water, melt white chocolate; let cool slightly. In separate bowl, whisk together sour cream, granulated sugar and vanilla; whisk into chocolate.
* 3. In separate bowl, whip cream; fold one-quarter into chocolate mixture. Fold in remaining cream. Add raspberry sauce; swirl just until streaky. Spoon into serving dish. Cover and refrigerate for 2 hours. Garnish with reserved raspberries.
Chocolate Fondue for Two
Makes two servings
Ingredients:
* 1 cup bite-size peeled pineapple chunks (250 mL)
* 1 navel orange, peeled and cut into segments
* 2 kiwifruit, peeled and sliced
* 1 Red Delicious apple, cored and sliced
* 6 cookies (optional)
Method:
* 1. Chocolate Fondue: In saucepan, heat cream until boiling. Pour over bittersweet and milk chocolates in fondue pot; whisk until melted. Whisk in amaretto. Keep warm.
* 2. Meanwhile, arrange pineapple, orange, kiwifruit, apple, and cookies (if using) on platter.
* 3. Garnish with gooseberries (if using). Serve with fondue.
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