Valentine's Day Recipes

Happy Valentine's Day! I am back finally with new updates for 2009. Yes, it's been a long time. Our camera died and we finally got a new one (Cannon Powershot A1000IS), which I am trying to learn how to use. Hopefully I will be able to keep up and start posting new & exciting recipes. For valentine's this year, we decided to stay in and I made a homecooked meal.

Against my better judgement, I used a steak marinade from Allrecipes.com. I am usually underwhelmed by some of the recipes on there-even the ones with good ratings. It was called the Best Steak Marinade in Existence. Hmmm...it was okay. Maybe it needed to marinate for the full day instead of just a few hours.

The sweet potato casserole, a request from my husband was delicious! I usually don't go by a recipe, but this time I followed one from the food network and then threw in some canned pineapple like usual and topped it with roasted marshmallows! Yum!

For the Appetizer, I decided to go with one that I made in the past. It was very good! The pears complemented the prosciutto in a good way, along with the cream sauce.
Roasted Prosciutto-Wrapped Pear With Blue Cheese Cream

from The Washington Post

The pear wedges may be wrapped up to 2 hours before serving.

6 very thin slices prosciutto, trimmed of excess fat (used one 3 oz package)

1/2 medium Bartlett or Anjou pear, cored and cut into 6 wedges (used 2 Anjou pears)

3 ounces blue cheese, crumbled (about 1/2 cup)

2 tablespoons light cream (used heavy whipping cream)

1/2 teaspoon finely chopped thyme (used dried)

Freshly ground black pepper

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.

Lay the prosciutto slices side by side on a work surface. Place a pear wedge near the end of each one and roll up. Transfer the wrapped pear wedges to the baking sheet and roast about 6 minutes, until the prosciutto is lightly browned and the pear has softened.

Meanwhile, combine the blue cheese, cream and thyme in a small saucepan over medium heat. Cook about 3 minutes, stirring constantly, until the cheese melts. Season with pepper to taste. Arrange the roasted wrapped pears on a plate around a small bowl containing the blue cheese cream. Serve immediately.

Best Steak Marinade in Existence

from Allrecipes.com

1/3 cup soy sauce

1/2 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tablespoons garlic powder

3 tablespoons dried basil

1 1/2 tablespoons dried parsley flakes

1 teaspoon ground white pepper

1/4 teaspoon hot pepper sauce (optional)

1 teaspoon dried minced garlic (optional)

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Sweet Potato Casserole
from Food Network Kitchens

2 1/2 pounds sweet potatoes (about 3 large), scrubbed (I used 4 potatoes)
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper (I omitted)
1/4 cup coarsely chopped pecans (I topped with marshmallows)

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.

Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.

Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.

Oktoberfest

It's October and that means it's time for our annual Oktoberfest party to celebrate my husband's birthday. The party is heavy on German beer and meats. I also tried out some new ones this year and was happy they were good. The menu consisted of: Spinach & Cheese Puff Pastry Pockets, Buffalo Chicken Dip (aka Crack Dip), Hot Pretzels and Warm Mustard Cheese Dip, Grilled Brats and Sauerkraut, Potato Salad, Shrimp Salad (for the vegetarians), Macaroni & Cheese (for the kids), Birthday Cake, and Cookies. Unfortunately I didn't get shots of all of the food. But here are some pictures & recipes.
Cheese and Spinach Puff Pastry Pockets
12 frozen puff pastry shells, unthawed
1 cup heavy cream
1/4 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/4 cups grated Fontina cheese
1/4 cup freshly grated Parmesan
3 to 5 green onions, finely chopped

Preheat the oven to 400 degrees F.

Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.

Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.

Brats & SauerkrautPacker Brats
4 pounds bratwurst
12 (12-ounce) cans light beer
1 onion, sliced
2 tablespoons chopped garlic
8 round hard rolls or 16 bratwurst or hoagie buns, split
Butter Kraut, recipe follows
Ketchup, for serving
Brown mustard, for serving
Chopped onion, for serving Pierce the brat casing multiple times with a fork prior to boiling.

In a large pasta pot, add beer. Add onion and garlic. Bring to a boil. Add brats. Allow beer to come back to a boil, reduce heat and simmer 20 minutes.

Meanwhile, preheat an outdoor grill to medium heat.

Remove brats from beer, pat dry and grill, turning frequently, until brats are browned all over, about 8 to 10 minutes.

To serve brats "Classic Style", serve 2 brats each on round, hard rolls with Buttered Kraut and brown mustard.

To serve brats "Stadium Style", serve 1 brat on a brat or hoagie pun with ketchup, mustard, onion and Buttered Kraut.

Buttered Kraut
1 (16-ounce) package sauerkraut, drained
1/2 (12-ounce) bottle beer
8 tablespoons (1 stick) butter

Place sauerkraut in a medium saucepan over medium-high heat (this can also be done in a saucepan on the grill while grilling the brats). Add beer and cook until liquid is almost completely reduced. Add butter, cook, stirring frequently, until butter is melted and absorbs into the kraut, about 5 to 10 minutes.

Potato Salad & Shrimp Salad Platter Creamy Potato Salad
recipe from Katie of Good Things Catered
3 lb. red potatoes, unpeeled
1/3 cup plain yogurt
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbs. Dijon mustard
3 Tbs. fresh lemon juice
8 green onions, white and light green portions, thinly sliced
2 celery stalks, finely chopped
3 Tbs. chopped fresh flat-leaf parsley, plus parsley sprigs for garnish
3 Tbs. chopped fresh mint, plus mint sprigs for garnish
3 Tbs. chopped fresh basil, plus basil sprigs for garnish
Salt and freshly ground pepper, to taste

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes. Drain and let cool completely in the refrigerator for at least 1 hour.

Cut the potatoes into 3/4-inch dice. In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, and the chopped parsley, mint and basil. Add the potatoes. Season with salt and pepper and toss gently to mix. To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs. Serves 6.

Shrimp Salad

1 lb small Shrimp, cooked, shelled, deveined

2 Tbsp minced Shallots or Yellow Onion

1/2 cup finely diced Celery

1/2 cup Mayonnaise

2 Tbsp Sour Cream

2 Tbsp Lemon juice

1 Tbsp Dijon Mustard

1/8 tsp freshly ground Black Pepper

Old Bay, to taste

Place the shrimp, celery, cucumber, dill and shallots in a large mixing bowl. Whisk together the rest of the ingredients except the salt, and pour the dressing over the shrimp. Toss well. Taste the salad and add salt, if needed. Toss well again. If the salad seems dry, add an extra tablespoon or 2 of sour cream. Cover the bowl and chill it for several hours. Mound the salad on crisp lettuce leaves or spoon it into hollowed-out tomatoes. Makes 4 to 6 servings.

Buffalo Chicken Dip - aka Crack Dip
1 (8 ounce) package cream cheese
1/2 cup blue cheese salad dressing
1/2 cup Cayenne Pepper Sauce or Buffalo Wing Sauce
1/4 cup crumbled blue cheese
2 cups shredded cooked chicken
1/2 cup diced celery

Heat oven to 350°F. Place cream cheese into 9-inch pie plate. Microwave 1 minute to soften.
Whisk in salad dressing, Cayenne Pepper Sauce/Buffalo Wing Sauce, and cheese until smooth.
Stir in chicken and celery.

Bake 20 minutes or until mixture is heated through. If desired, garnish with celery leaves.


Cheese & Mustard Dipping Sauce for the Hot Pretzels
1/4 cup dark beer, such as stout or porter
1/4 cup Dijon mustard 2 tablespoons unsalted butter
1/8 teaspoons cayenne pepper
3 1/2 ounce Cheddar cheese, grated (1 1/2 cups)

Combine the beer, mustard, butter, and cayenne in a small saucepan over medium heat. Gradually whisk in the cheese. Continue cooking until smooth and all the cheese is melted -- about 5 minutes. Serve warm.