An Evening Menu That is Sure to Entice

The following menu has been a favorite one to serve on this day of romance for centuries. Although considered special, it is rather simple and honestly does not take long to prepare. However, the resulting praises and kisses may just last all night long. ENJOY!

Baked Brie with French Bread and Apple Slices
Mixed Greens with Parmesan
Filet with Crab legs, Bearnaise and Aspargus
Chocolate Covered Strawberries and Cream

Serves 2

Appetizer, Salad and Dessert can be prepared earlier in the day. Make sure to cover the cheese after cutting if not serving immediately and refrigerate)

The Appetizer:
1, 6-8 ounce of triple crème Brie Cheese ( double crème will work also)
Favorite crackers and 1 red apple cut into 1/4-1/3 inch slices

Freeze the brie for 2-3 hours. Remove from the freezer and immediately gently cut off the outer lining. Allow to sit until room temperature, or place into a ceramic pan and heat till slightly soft ( just a couple minutes) in a toaster oven or oven set at about 300° F. ( you do not want it to begin to melt) Serve on a plate or in ceramic pan with crackers and apple slices.

Main Course:
Salad of choice, preferably mixed lettuce greens, mixed with dressing of choice and topped with just a pinch of fresh grated Parmesan Cheese.

1 loaf of French bread, warmed by wrapping in tin foil and placed into the oven to bake at 350° F for about 10 minutes. (Check for warmth before removing from heat, by unwrapping some tin foil and simply feeling the crust of bread. IF hot, it is ready to be served)

2, 6-9 ounce filet mignons w/ Béarnaise sauce

2 crab legs, thawed, meat removed and washed thoroughly ( 1 large leg will work fine)

6 stalks of asparagus, steamed or cooked until tender, not mushy

1. Mix salad and put aside until serving
2. Sprinkle Filets with salt, pepper, a couple drops of Worcestershire sauce (optional) and just a tiny bit of minced garlic. Grill, fry or broil until the center is pink but not raw. If you like your meat well done, cook longer, just make sure that both sides are cooked for same period of time.

Béarnaise Sauce:
2 Choices:
1. Get a packet of Knorr Béarnaise and cook the following accordingly.
2. Béarnaise Sauce from scratch

1/4 cup white wine
1 tablespoon tarragon
1-2 teaspoons fresh lemon juice
1/2 cup butter
3 egg yolks
little more tarragon or parsley for topping ( optional)

Combine the wine, tarragon and juice into a small saucepan. Cook over medium high heat and reduce the mixture to 2 tablespoons, then strain it into a small bowl using a small sieve.
In a another small saucepan, melt the butter to very hot but not boiling.
Beat the egg yolks in a blender or food processor and then slowly drizzle in the butter, mix and slowly add and blend the wine mixture.
Pour over filets layered with crab meat and asparagus

Dessert:
Plain and simple, but oh how decadent this can be.

Chocolate Covered Strawberries and Crème:

1 cup semi sweet chocolate chips
2 tablespoons butter
1 tablespoon sugar (optional)
1 jigger (shot) Grand Marnier (optional)
1 package of fresh strawberries or fruit of choice, washed with stems removed
1 1/2 cups of whipped heavy crème

In a small saucepan, melt chips with 2 tablespoons butter ( no substitutes).
While chocolate mixture is hot, dip the fruit into the chocolate and allow cooling on a piece of waxed paper until the chocolate has hardened. You can also place the chocolate covered fruits in the refrigerator until the coating has hardened.
Whip the heavy crème with sugar and/or liquor until stiff peaks form. ** best to begin to whip the crème, allow it to thicken some before adding sugar and liquor.

***Hint: Whip the heavy crème earlier in the day and refrigerate, then take a minute before serving to bring back the fluff by rewhipping gently or until peaks form and serve.

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