Wednesday, February 11, 2009

Wednesday Fun #70 - Special Menu

In case the giant Hallmark ads haven't hit you over the head yet, Saturday is Valentine's Day. Now, like me, you might be planning a nice evening at home that night - maybe it's too hard/expensive to get a sitter, you don't like how crowded restaurants are that night, you're going to be spending it with your own special self, you're on a strict budget, you've got a BRAND new little baby (Hey, I'm writing this on Tues eve & last I heard AKJ is still waiting!), or whatever.

So my question for you this week - what sort of menu are you planning on or would you recommend for Valentine's Day or any special night? Generalities are fine, or feel free to mention/link to any specific recipes.

I think we're having some steak I pulled out of the freezer along with homemade bread, classic baked potatoes and whatever veg (maybe asparagus with balsamic browned butter sauce!) I pick up at the store this week. But if we wouldn't have just HAD the veggie tempura, I think I'd've gone with an "I can do Chinese at home!" theme with Crisp-Fried Vegetables and Sichuan-Style Stir-Fried Chicken with Peanuts. Maybe pick up some sorbet for dessert - maybe mango and/or raspberry...


Allknowingjen said...

I made Chocolate Lava cakes last year -sooo yummy!

Molten Lava Cakes- Recipe courtesy Paula Deen/Food Network

6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur (I left this out, didn't have any, they were still good!)

Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

DiploWhat said...

I am hoping for a recipe I don't have to cook. That dinner will be prepared for me - either by the Wog or a resturaunt.