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Virgin Islands Getaway
by World Wide Recipes
"On Valentine's Day my wife and I
celebrate our union with our dear friends Gary and Cheryl, who were our hosts
and witnesses in the Virgin Islands when we were joined on the beach in holy
matrimony! Our Valentine's meals are always memorable but we will never forget
our first married meal together. The following recipes are in honor of this
special day and our friends Gary and Cheryl."
Caribbean Lobster Tails
Exquisita
Cheryl's Cranberry Cabernet Beets with Creme Fraiche
Vicki's Raspberry Linzer
Torte
serves
6
Caribbean Lobster Tails Exquisita
This is
a very close rendition of our very first Valentine's Day.
6 live
lobsters
1/2 cup melted butter
juice of 2 limes
3 cloves garlic,
minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
lime
wedges, and fresh cilantro for garnish
sauce
1/2 cup butter
1
small green pepper, seeded and finely chopped.
1 small white onion, finely
chopped
2 sprigs fresh parsley, finely chopped
2 sprigs fresh cilantro,
finely chopped
3 tablespoons all-purpose flour
1/2 cup tomato
sauce
12-ounce can evaporated milk
1 tablespoon Worcestershire sauce
1
tablespoon Dijon mustard
1 tablespoon hot red pepper sauce (optional)
1
teaspoon kosher sea salt
1 teaspoon white pepper
4 egg yolks
1/3 cup
chicken stock
Fill a lobster pot or very large stock pot 2/3 full of
water and bring to rolling boil.
Place 2 or 3 lobsters at a time in the pot,
cover quickly boil, holding the lid down for 5 minutes.
Remove lobsters and
cool.
Slice lobster in half lengthwise with a large sharp knife or
cleaver.
Preheat outdoor grill. In a small bowl combine the melted butter,
lime juice, garlic, salt, and pepper. Liberally cover each lobster half and set
aside while you make the sauce.
To prepare sauce melt butter in medium sauce
pan and saut the green pepper, onion, parsley, and coriander until they become
limp.
Slowly stir in the flour and continue to cook for about 5
minutes.
Add the tomato sauce and evaporated milk and mix in.
Cook for a
few minutes, then stir in the Worcestershire sauce, mustard, hot sauce, salt,
pepper and egg yolks.
The sauce will begin to thicken to a heavy cream
consistency. If you prefer a lighter sauce, you may add up to 1/2 cup chicken
stock.
Remove the sauce from the stove, cover and set aside.
Can be
prepared a day in advance. Place the lobster, meat side down on grill or under
broiler and cook for 5 minutes.
Turn onto the shell side and brush the meat
with the butter lime mixture.
Grill until the meat easily pulls out of the
shell.
Remove and place the 2 halves on individual plates or large
tray.
Reheat the creamy mustard sauce and spoon over the lobster.
Garnish
with lime wedges and chopped coriander.
Cheryl's Cranberry Cabernet
Beets with Creme Fraiche
Our very good
friend Cheryl, whom we simply refer to as "Sunshine," prepared this very tasty
beet salad for us and we were impressed with the service simplicity and rich
marriage of wonderful flavors. Creme fraiche is a naturally cultured cream and
not as acidic as sour cream. It can be found in most grocery stores and
specialty foods market.
12 sm.-med.
beets, washed well with leaves trimmed 1" from the root
1 cup good Cabernet
Sauvignon
1/2 cup whole-berry cranberry sauce, canned
1 tablespoon soy
sauce
2 tablespoons maple syrup
1/2 teaspoon caraway seeds
Cracked
black pepper to taste
6 oz. Creme Fraiche
1/2 cup walnuts, coarsely
chopped and toasted
*2 tablespoons fresh dill weed, chopped
Preheat
oven to 350F.
Grease heavy gauge large Roasting Pan and place in washed and
trimmed beets.
Roast for about 1 hour until beats are tender.
Cool beats
to room temperature.
While beets are roasting heat wine in heavy gauge large
sauce pan.
Bring to boil and cook till reduced by 1/2 to equal 1/2
cup.
Add cranberries, soy sauce, maple syrup, caraway seeds and cracked black
pepper to taste.
Bring sauce to simmer stirring occasionally, simmer for 5-7
minutes and keep warm or cool and refrigerate until ready to complete
salad.
Wash beet greens thoroughly and slice into small 1/4" ribbons with a
very sharp knife. Store covered in refrigerator till service. This can be done
up to one day in advance.
Peel beets and slice into julienne or match stick
size.
At service time heat wine sauce till warm, add julienned beets and toss
to glaze in warm sauce.
Mound beet greens on large serving platter and top
with warmed, glazed beets.
Drizzle with creme fraiche, sprinkle with toasted
walnuts and chopped fresh dill weed.
Vicki's Raspberry Linzer
Torte
My lovely wife prepares this
richly delicious dessert with love at many special dinners with friends and
family and it always leaves you feeling satisfied and sexy!
1/2 lb. plus 4 tablespoons sweet unsalted butter,
room temperature
1 cup granulated sugar
1-1/2 teaspoon grated lemon
zest
2 eggs, room temperature
1-1/4 cup unbleached all-purpose
flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4
teaspoon salt
1 1/4 cup blanched almonds, finely ground
1/2 cup raspberry
preserves
2 tablespoons good quality loganberry liqueur
powdered sugar for
dusting top with fresh mint leaves and optional watermelon or Jell-O hearts for
garnish.
Preheat oven to 325F.
Cream butter and sugar together until
light.
Add grated zest and eggs and mix well.
Sift flour, spices and salt
together.
Add flour mixture and almonds to butter mixture and blend
thoroughly.
Pat half of this mixture evenly into the bottom of a 9" removable
bottom tart pan or 3 each 3 1/2" heart tartlet molds.
Add liqueur to the
raspberry preserves and blend well.
Spread preserve mixture to within 1/2" of
the sides.
Transfer remaining dough to a pastry bag and form a ring around
the edge, then squeeze out a lattice crust on top.
Set on middle rack of the
oven and bake for 50 minutes, or until the lattice is evenly browned and
preserves are bubbling. Let cool to room temperature.
Carefully remove cooled
torte from non-stick Heart Tartlet Molds or non-stick removable bottom non-stick
Tart Mold and place on serving platter or individual dishes (crystal is very
nice
for this presentation).
Place powdered sugar in small strainer and
dust top of torte with sugar.
Garnish serving plate or platter with fresh
berries and fresh mint sprigs.
Another fun garnish for this dessert is
make raspberry Jell-O and set in large pan at 1/4" depth. After Jell-O is set
use the Heart Shaped Cutters to cut little red hearts to garnish the platter or
plate. Or use our Heart Shaped Scoops and prepare heart shaped watermelon balls.
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