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"A VERY SPECIAL MEAL!"

On Valentine's Day my wife and I celebrate our union with our dear friends, Gary & Cheryl, who were our hosts and witnesses in the Virgin Islands when we were joined on the beach in holy matrimony! Our Valentines 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 & Cheryl.
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CARIBBEAN LOBSTER TAILS EXQUISITA
"This is a very close rendition of our very first Valentines Day Entree"

6 live lobster tails
1/2 cup melted butter
juice of 2 limes
3 cloves garlic, minced
1 tsp. salt
1 tsp. freshly ground black pepper
lime wedges, and fresh cilantro for garnish

Sauce:
1/2 cup butter
1 sm. green pepper, seeded and finely chopped.
1 sm. white onion, finely chopped
2 sprigs fresh parsley, finely chopped
2 sprigs fresh cilantro, finely chopped
3 TBL all-purpose flour
1/2 cup tomato sauce
1 12-ounce can evaporated milk
1 TBL Worcestershire sauce
1 TBL Dijon mustard
1 TBL hot red pepper sauce, (optional)
1 tsp. kosher sea salt, #RSS090
1 tsp. 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. *I would suggest our 18 qt "Excellence" Stockpot w/ Lid #694228. 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, quickly. Slice lobster in half lengthwise with a large sharp knife or cleaver. *The Furi Pro East/West Knife #FUR119 is the perfect tool for this task! 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 saute 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. *I would suggest the Nantucket Collection Fish Plate #S49 for individual or the Oval lobster Platter #S44 for this presentation. Reheat the creamy mustard sauce and spoon over the lobster. Garnish with lime wedges and chopped coriander. *Serve lobster with Lobster Crackers with Scrapper "Westmark" #062085.

Serves: 6
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CHERYL'S CRANBERRY CABERNET BEETS W/ CREME FRAICHE
Our very good friend Cheryl, which 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 Saugignon
1/2 cup whole-berry cranberry sauce, canned
1 TBL soy sauce
2 TBL maple syrup
1/2 tsp caraway seeds
cracked black pepper to taste
6 oz. Creme Fraiche
1/2 cup walnuts, coarsly chopped and toasted
*2 T. fresh dill weed, chopped
*Fresh dill and other herbs stay fresh 5x longer with our Herb Keeper #HK-10

Preheat oven to 350 degrees. Grease heavy gauge large Roasting Pan #713550 and place in washed and trimmed beets. Roast for approx. 1hr. 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. *I would recommend the Furi Pro Chef Knife #FUR101 maintained with the Diamond Fingers #120 for this task. Peel beets and slice into julienne or match stick size with use of the Matfer Mandoline #215000. 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.

Serves 6-8
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VICKI'S RASPBERRY LINZOR 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 TBL sweet unsalted butter, at room temperature
1 cup granulated sugar
1 1/2 tsp. grated lemon zest
2 eggs, room temperature
1 1/4 cup unbleached all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 1/4 cup blanched almonds, finely ground
1/2 cup raspberry preserves
2 TBL good quality loganberry liqueur
confectioner's sugar for dusting top with fresh mint leaves
and optional watermelon or Jell-O hearts for garnish.

Preheat oven to 325 degrees. 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 rasp. 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 nonstick Heart Tartlet Molds #332642 or nonstick removable bottom nonstick Tart Mold #332225 and place on serving platter or individual dishes, (crystal is very nice for this presentation). Place convection sugar in small Stainless Steel Strainer #020420 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 #153035 to cut little red hearts to garnish the platter or plate. Or use our Heart Shaped Scoops #121012 and prepare heart shaped watermelon balls.

Serves: 6-8
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LOW FAT / LOW CAL SCONES
The morning of Valentine's Day may warrant breakfast in bed with your someone special. This scone recipe is healthy and tasty and this meal is a good way to start a special day!

1 1/4 cup oatmeal
3/4 cup white flour
3/4 cup whole wheat flour
1/2 cup dried cranberries, (or other dried berries)
1/4 cup walnuts, chopped fine, (or other nuts)
1 lg. egg, beaten
2 TBL canola oil
2 TBL butter, lightly browned in small sauce pan
Dash salt
1/2 cup vanilla yogurt
1/4 cup sugar
1 TBL baking powder

Mix dry ingredients together and add oil, butter and yogurt. Place mixture on Roul'Pat #321023 or cutting board lightly dusted with flour. Roll out to 3/4" think round with Nylon #140010 or other rolling pin. Cut into wedges and place with spatula on baking sheet lined with Exopat #321005 Mat or spray with nonstick spray and lightly flour pan. Bake at 425 degrees for 12 minutes.

Serve with berry preserves, sweet cream butter, fresh fruit and Tropical Mimosa's, (mango or papaya nectar lightly stirred into champagne). *To make a wonderful fruit medley combine fresh berries with papaya and melon hearts using our Heart Shaped Scoops #121012, carefully mix with orange zest and orange liqueur.

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