Valentines Day is one of the biggest holidays for the restaurant industry and having a specialized menu will give your guests an experience they won’t soon forget. Memories are what makes for loyal customers, looking to come back year after year to relive a beautiful moment from the past. Valentines Day has the potential to help your bottom line not only during the holiday, but for years to come. Here we’ve compiled a few recipes to inspire your Valentines Day menu.
Drinks
INGREDIENTS
5 strawberries
1/2 c. crushed Nilla wafers
1/4 c. strawberry ice cream
4 oz. Vanilla Vodka
1 c. Prosecco
whipped cream
DIRECTIONS
Run a sliced strawberry around the rim of 4 champagne flutes. Dip each rim in Nilla crumbs.
Into each glass, drop 1 tablespoon strawberry ice cream, then add 1 ounce vodka and 1/4 cup Prosecco.
Top with whipped cream, a sprinkle of Nilla crumbs, and a strawberry for garnish. Serve.
Entrees
INGREDIENTS
2 tablespoons sherry wine
1/2 cup heavy whipping cream
2 large egg yolks
1 pinch freshly grated nutmeg
1 pinch cayenne pepper, or to taste
1 tablespoon chopped fresh flat-leaf parsley, or to taste
DIRECTIONS
Season lobster tails with salt.
Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter and sauté until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
Whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.
Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.
Dessert
Fudgy Cherry and Port Brownies
INGREDIENTS
2 tablespoons port or water
2 tablespoons water
½ cup dried cherries
5 tablespoons unsalted butter, cut into pieces
6 ounces semisweet chocolate, coarsely chopped
¾ cup sugar
2 large eggs, cold
¼ teaspoon salt
1/3 cup all-purpose flour
4 ½ ounces chopped semisweet chocolate or 3/4 cup semisweet chocolate pieces
Fresh raspberries (optional)
DIRECTIONS
Position oven rack in the center of the oven; preheat to 325 degrees F. Line an 8x8x2-inch pan with foil. Butter foil; set aside.
In a small saucepan, bring the port and water to a boil. Add dried cherries; cook and stir over low heat until the fruit is soft and plump and liquid evaporates. Using a spatula, scrape the cherries into a bowl; set aside to cool.
Set a heatproof bowl over a saucepan of barely simmering water (be sure that the water doesn't touch the bottom of the bowl). Place butter in the bowl; scatter the 6 oz. chocolate over butter. Heat until the chocolate is almost melted (you do not want to heat the mixture so much that the butter and chocolate separate). Remove bowl from the heat. Stir until butter and chocolate are smooth.
Whisk in the sugar until fully incorporated. Add eggs one at a time, stirring until batter is smooth and glossy. Whisk in salt. Gently whisk in the flour, stirring only until it disappears into the batter. Using a spatula, stir in the port-soaked cherries (and any liquid that accumulated) and the remaining 4 1/2 oz. chopped chocolate. Scrape batter into prepared pan and smooth the top as much as possible.
Bake 35 minutes. Transfer pan to a wire rack; cool to room temperature. Invert brownies onto a cutting board; gently peel away the foil. Turn brownies over. Cut into 36 squares. Serve with fresh raspberries, if desired.
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