St Val’s menu part deux

Lets carry on with part two of our St. Valentines day extravaganza. So far we have our aperitif, a lovely amaretto and rum cocktail meant to get those taste buds flowing, followed by our soup, a delectable carrot and ginger concoction topped with whipped cream that infers the naughtiness about to go on later in the evening and as a palate cleanser before our main dish we have a spinach pomegranate salad with feta, walnuts and apples in a honey balsamic vinaigrette. So far so good eh gang?

Seal of approval. GET IT?

We’re not done yet though so lets carry on with our plato fuerte, the main dish
Entrée- Brie stuffed chicken breast in apple cider sauce
2 tablespoons olive oil
1 medium onion — chopped
1 Granny Smith apple, cored, coarsely chop
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup apple cider
4 ounces Brie cheese, rind removed, cut into chunks
4 medium chicken breast halves, on the bone, with skin (2 lbs)
Heat oil in medium size nonstick skillet over medium heat. Add onion; cook until very tender, until its about as tender as your mothers love or about 8 minutes whichever comes first. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender like a stroll through a leaf strewn park in the fall with your beloved or about 5 minutes, whichever comes first. Remove from heat. Let cool slightly; Stir in Brie. Divide stuffing into 4 equal portions.
Heat oven to 400°.


Run fingers under breast skin to separate from flesh.Then, stop fondling your partner and do the same to the chicken. Put one-fourth of the stuffing under the skin of each breast; press gently to distribute filling evenly. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish.

Bake in 400 degree oven until no longer pink near bone, 35 minutes. (180 degrees on instant-read meat thermometer). Remove chicken to platter; keep warm.

Prepare sauce: Skim fat from baking dish. Scrape drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; cook to reduce by half.A little culinary know how for those not in the know, reduction means to simmer until the volume of the liquid is reduced and thickened. Also, big difference between simmering and boiling, keep your heat under control, leave the big flames to the pros. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken.Serves 4 but unless you’re planning a menage a quatre you can save what you’re not going to serve immediately in the freezer. Or fuck it, both of ya’ll just go to town on four chicken breasts.

Not what ours will look like since we didn't bread it but a close approximation. Check out that creamy goodness in the center. Yup, thats going to be in your mouth

Hang tight with me, we’re on the downward slope. The finish line is ahead, soon we’ll be on our digestif and then its off to the love shack with the both of ya’s. Valentines is not Valentines without strawberry’s covered in chocolate that you can playfully feed into your valentine’s mouth. Basically oral play in preparation of oral play.

Desert- chocolate covered strawberry
6 ounces semisweet chocolate , chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well
Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat.You’ve just created a double boiler. Not only does it sound badass like the title of a John Woo film but its useful when you want to cook or melt something and not burn it. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)((Not as cool as using a double boiler))

so simple, yet so effective

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
Set the strawberries aside until the chocolate sets, about 30 minutes.

Fancy, eh eh?

Now for your after dinner drink i suggest Port wine. Its sweet and it goes down easy. If you’re in the north nestle up in front of a fire (the controlled fireplace variety, not the involuntary kind, if thats the case GET OUT) pop open the port and let the wine and your partner warm you up. If you’re on an island like me with accesibility to the beach, take off your shoes, grab the bottle and your mate and take a walk, be romantic, show her how much you really care.

Well, that about sums it up, feel free to use all, part or none of my menu in preparation for your Valentine’s plans. Its a holiday thats always busy for restaurants so Ill be working my little butt off but thats its only importance to me because yours truly is Valentine-less this year.

a picture i just took of me

But don’t let that get you down. Be merry and show your girl/man you love her damn it


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