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Every mid-February across the country and some other continents, loved ones feel the pressure of exchanging gifts of candy, flowers and more elaborate gifts. And proposals of marriage are common on the day of Valentine.
But why do we honor this day of February 14? The history of Valentine’s and its patron Saint is shrouded in mystery. February has long been a month of romance, the hiccups of Christmas and Hanukah have been dulled and the need for romance is a must.
One legend suggests that Valentine was a priest who served during the third century in Rome, when Emperor Claudius II decided that single men made better soldiers than those with wives and families. The emperor outlawed marriage for young men – his crop for potential soldiers.
Valentine, realizing the injustice, defied Claudius and continued to perform marriages for young lovers in secret. When Valentine’s doings were discovered, Claudius ordered that he be put to death.
There is much speculation about what became of Valentine. While some say he was beheaded, others contend that he became sick in a prison and died. In 1835, the remains – or what is believed to be remains – of St. Valentine were given to an Irish priest named father John Spratt by Pope Gregory XVl, after Spratt impressed the Pope with his passionate preaching during a visit to Rome.
The gift, in a black and gold casket, can still be viewed every Valentine’s day at the Whitefriar Street Church in Dublin, Ireland.
The day of Valentine can be celebrated in many ways. Along with thoughtful gifts, a visit to a favorite restaurant is a common way of honoring the day of LOVE.
Or one can prepare a special meal, and invite his or her Valentine….
Recipes will follow with wishes of igniting a spark of LOVE. A glass of champagne or a favorite cocktail / beverage is always a must in starting a lovely evening. I suggest champagne.
And why not start the evening with:
Redwine poached pears and a slice of Gorgonzola (serves 2)
1 Bosc pears (peeled, cut in 1/2)
2 cups of red wine (don’t be cheap)
2 bay leaves
Pinch of salt
Tsp of sugar
5 peppercorns
Place all ingredients in a small pot, bring to a simmer and poach for approx. 20 minutes until pears are tender. Set aside (this can be done a day ahead, in fact it’s best done a day ahead). Remove pears from liquid, reduce the liquid into a syrup, set aside.
Place 2 slices of Gorgonzola (consult your local market for cheese selection) on 2 plates; arrange pears on top, drizzle with the syrup.
And serve with warm bread and maybe a small tossed salad.
For dinner I suggest:
Oven roasted whole Cornish hen with grapes and pink grapefruit.
2 whole Cornish hens
Splash of olive oil
Salt and pepper
Fresh thyme
Fresh rosemary
Toss the two birds in the olive oil, season with salt and pepper, place fresh herbs on the bottom of a small roasting pan or skillet, place birds on top and roast in the oven for about 45 minutes at 350 degrees or until tender and golden brown.
Place each bird onto a dinner plate, remove herbs from pan, leaving juices behind.
A handful of seedless grapes
1 pink grapefruit, peeled and flesh cut into segments
A splash of red wine
Salt and pepper to taste
A pad of butter
Add the grapefruit segments and grapes to the pan, bring to a boil on top of stove, add red wine and the pad of butter, season with salt and pepper, and serve next to the Cornish hen.
Accompany with starch and veggies of your choice.
For dessert, why not….
Old – Fashioned Strawberry Shortcake. (serves 8, invite friends for dessert or just settle with the fact that there are leftovers)
Biscuits:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 stick butter, chilled
2/3 cup cream
Filling:
1 quart strawberries
1/3 cup sugar
1 1/2 cups whipped cream for topping
Clean and slice the berries; place in a bowl, sprinkle with the sugar, cover and rest at room temperature for about 1 hour.
Preheat the oven to 375 degrees.
In a food processor combine flour, baking powder, salt and sugar and pulse to mix. Cut butter into 8 pieces and add to mixture, pulse until mixture looks like coarse meal.
Transfer mixture to a large bowl and make a well in the center, with a fork stir in the cream, do not over work, rest dough for a minute, place dough on floured surface, knead for about 2 minutes.
Gently pat the dough into a 6 by 12 inch rectangle about 3/4 inch thick and cut into 8 (3 inch) biscuits with a cookie cutter, bake on a buttered baking sheet for about 10 – 15 minutes, until risen and golden brown.
Slice the biscuits horizontally with a serrated knife. Divide berry mixture onto each bottom. Replace the top and serve with whipped cream.
Happy Valentine’s Day from
Jan Jorgensen & Staff
Two Chefs Restaurant, Pinecrest.
For information visit www.twochefsrestaurant.com
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