Prepare A Special Dinner
Valentines Day Plans
Baby Greens with Lime-Cilantro Vinaigrette
1/4 cup lime juice
2 tablespoons white vinegar
1/2 bunch cilantro, chopped
1 tablespoon brown sugar
1 clove garlic, minced
1/4 teaspoon salt
3/4 teaspoon spicy brown mustard or Dijon mustard if preferred
3/4 cup light olive oil
Note: this vinaigrette can be prepared in advance and refrigerated
1 small box of baby green salad mix
Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.
Plate baby greens, top with cherry tomatoes and one tablespoon of vinaigrette.
2 large onions sliced into rings
1 large garlic clove – minced
2 cups chicken broth
2 cups beef broth
1/2 cup unsweetened apple juice
1 teaspoon Worcestershire sauce
1 teaspoon ground thyme
4 slices French bread
2 cloves of garlic, peeled and halved
1/2 cup shredded mozzarella cheese
Fresh parsley for garnish
Combine onions, garlic and 1/4 cup of chicken broth in a large saucepan and cook over medium low heat for about 25 minutes or until onions are tender and golden brown. Add remaining chicken broth, beef broth, apple juice, Worcestershire sauce and thyme. Bring to a boil, reduce heat and simmer for 15 minutes.
Meanwhile, toast bread slices and rub each toasted piece while still hot with 1/2 garlic clove. Turn on oven broiler and bring to temperature.
Ladle soup into 4 oven proof bowls, place a slice of toast on the top of each bowl and sprinkle with 1/4 of the mozzarella cheese. Place the bowls of soup onto a cookie sheet and place under the broiler until the cheese melts and bubbles slightly. Remove, garnish with fresh chopped parsley and serve immediately.
Note: the soup can be prepared the day before and reheated prior to placing in oven proof bowls.
6 chicken breasts
2 tbs. extra virgin olive oil
1 tbs. red wine vinegar
1 tsp. ketchup
1 tsp. Worcestershire sauce
1/8 tsp. dry mustard
1/4 cup butter
1 tsp. flour or non gluten substitute
1 tsp. curry powder
1 tsp. paprika
1/2 cup chicken stock
1/4 cup whipping cream
8 large white mushrooms
1/2 red pepper sliced in 1/8 inch strips
Baste chicken on both sides and bake in 350 degree oven for 30 minutes.
Melt butter on low hear, stir in flour and spices and simmer for 3 minutes. Stir in chicken stock, increase heat and boil for 3 minutes. Reduce heat to low, add cream, stir constantly for 2 mins until heated but do not boil.
Saute mushrooms and red pepper strips until tender, about 5 minutes
Place chicken on warmed plates, spoon sauce over each breast and top with roasted vegetables
Suggest serving with baby red or white potatoes baby or egg noodles, carrots and broccoli
Pumpkin Creme Brulee
This is a great seasonal twist on the restaurant classic. The texture is closer to a pudding than a classic creme Brulee, and of course, the star of the dish is the crisp sugar top. These are great for your busy holiday schedule since you can make them the day before and then finish the sugar torching before you serve or simply just serve the pudding with whipped cream.
3 egg yolks
1/2 cup brown sugar
1 cup heavy cream (whipping cream)
1 cup pumpkin puree
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt
1/2 cup white sugar
Preheat the oven to 325 degrees F (165 degrees C).
Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.
If you do not have a chef’s torch, place the brulees on a cookie sheet and melt the sugar under a very hot broiler setting in your oven, but do not burn topping.
While You Dine A Special Musical Presentation
Enjoy a special presentation created for the QB Seniors’ Centre by Bruce Feltham.
The Youtube video is available for you viewing enjoyment
Join Bruce as he shares memorable love songs from the past and present.
View Bruce's performance here: https://www.youtube.com/watch?v=bD9Z84k2H00
After Dinner Valentine Paint Night Party
Join Jenny Hughes from Oceanside Art Studio on Valentines Day from 6 PM until 8 PM in a Zoom interactive Paint night with a special Valentine theme.
The cost, including supplies is $25 per person or, if you already have the art supplies, the cost is only $10 per person.
Registration closes Thursday, February 11 at 5 PM
This week Jenny is also offering some special prices on do it yourself Valentine art classes.
To register for paint night or to sign up for classes, please go to: www.oceansideartstudio.com