Valentine’s Day Recipes: Romantic V-Day Dinner Options

Love is in the air. With Valentine’s Day around the corner, there’s no better way to say “I Love You” than through food. Food Network “Chopped” champion, multi-award winning chef, restaurateur and author Chef Eric LeVine has shared some recipes with us.

Chef Eric LeVine

For those who want to stay at home, Chef has detailed how to make Raviolis with a Champagne Sauce that is easy to make (regardless of your kitchen skills) and pairs well with your favorite ravioli (lobster, butternut squash, cheese). For dessert – a decadent Raspberry Mousse that’s tasty on its own or pairs well with fruit or angle cake (recipes below).

For those who want to go out, both of Chef’s restaurants (Morris Tap & Grill, Randolph NJ, and Paragon Tap & Table, Clark, NJ) are offering (menus avail.):

· Valentine’s Day brunch (Feb. 12) from 11:30 a.m. – 3p.m and features a breakfast/lunch bar, carving station, dessert table. $34 adults, $15 children.

· Special a la carte menu Feb. 9-14 with tasty items like a Foie Gras Wonton and Pork Belly.

Recipes
Champagne sauce
· Ingredients
o ½ cup heavy cream
o ½ cup. champagne
o 1 tsp. chopped garlic
o 1 tsp. chopped shallot
o 1 tsp. fresh chopped tarragon
o Pinch salt & black pepper
· Method
o Bring champagne to a boil till it reduces to 2 tablespoons
o Add cream and bring to boil
o Reduce by 1/2 (cream will thicken)
o Remove from heat, add tarragon and season to taste

Use sauce with your favorite ravioli.

Raspberry Mousse

Raspberry Mousse
· Ingredients
o 1 envelope unflavored gelatin
o 3 Tbsp. cold water
o 2 cups fresh or frozen raspberries
o ½ cup sugar
o 1½ cups heavy cream
o 1 tsp vanilla
o 6 Tbsp. semi-sweet chocolate chips
o ½ Tbsp. shortening (to thin the chocolate)
Method
o In a small bowl, mix gelatin with 3 Tbsp. cold water. Let stand to dissolve & solidify.
o Combine raspberries and sugar in a medium saucepan; cook over medium-low heat, stirring, until sugar dissolves and mixture is warm, about 5 minutes.
o Stir in gelatin until it melts/dissolves. Pour mixture into a bowl to cool and set aside.
o Combine heavy cream and vanilla in the bowl of a stand mixer. Using the whisk attachment, whip cream until soft peaks form. Gently fold in raspberry mixture.
o Spoon mousse into 6 dessert goblets. Lightly cover with plastic wrap; refrigerate until set, at least 2 hours or up to 2 days in advance.
o Before serving, melt chocolate with the shortening in a small bowl using short bursts in the microwave. Pour melted chocolate into a zip-top bag and cut off the corner. Drizzle the chocolate over the top of the set mousse.
o Garnish with a couple of fresh or frozen raspberries.

We hope you enjoy Chef LeVine’s recipes, or better yet, visit one of his restaurants: Morris Tap & Grill, Randolph NJ, and Paragon Tap & Table, Clark, NJ. I’d love to hear about your experience.

Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.