Valentine's Day in Canada is an opportunity for people to tell somebody that they love them in a romantic way. It falls on February 14, the name day of two saints, St Valentine of Rome and St Valentine of Terni. In pre-Christian times, the middle of February was a time of pagan fertility festivals in Europe and allegedly the time when birds chose a mate.
What
do people do in Canada
Many people send letters, cards, presents and gifts to the
person with whom they have or want to have a romantic relationship. Valentine's
Day cards are often red or pink and decorated with images of hearts, red roses,
teddy bears, presents or happy couples kissing or embracing. They may be in
brightly colored, perhaps pink or red, envelopes.
Many people give gifts to loved ones on Valentine's Day. Common
gifts are:
§ Flowers,
particularly red roses.
§ Chocolates
and/or candy.
§ Teddy
bears.
§ Toy
hearts.
§ Sparkling
wine.
§ Cosmetics.
§ Clothing,
including lingerie.
§ Jewelry.
Some people celebrate Valentine's Day lavishly. They may treat
their partner to a themed meal in a restaurant or a night in a luxury hotel.
Others may take short breaks or vacations on Valentine’s Day.
Valentine's Day can also be an occasion for a more general
celebration of love and appreciation of people who are personally important to
an individual. School children may help decorate their classrooms with hearts
and spring birds and make cards or presents for their parents. Stores may also
sell Valentine's Day themed cakes, cookies or candy. Teenagers and young adults
may hold Valentine's Day parties or dances on or near February 14.
Here is a
Valentine Meal
Appetizer –Baked Brie with Roasted Garlic
Soup –Clam Chowder
Main Course Herbed Crushed Filet Mignon
With
Sautéed Mushroom and Sweet onions
Twice Baked
Potatoes /sour cream and herbs and chives
Dessert- Marshmallow Cherry Kisses
Recipes for
the above
Baked Brie
with Roasted Garlic (serves 8)
Ingredients
2 whole
garlic cloves
50 ml. Olive
oil
15 ml.
minced fresh rosemary
1 round loaf
of sourdough bread
1 round of
brie cheese 250 gr.
1 loaf of
fresh baguette sliced and toasted
Red and
green grapes
Method
1. Remove papery outer skin from the garlic
(do not peel or separate the cloves) cut the top off the bulbs. Brush with some
oil and sprinkle with rosemary .Wrap in tin foil and bake at 210 C. for about
30 to 35 minutes or until soft.
2.
Meanwhile, cut the top off the loaf of sourdough round bread, carefully hollow
out enough of the bottom of the bread so the round of cheese will fit .Cube
removed bread, set aside. Place cheese in bread cavity.
3. Cool
garlic for 10 – 15 minutes. Reduce heat to 190 C Squeeze softened garlic into a
bowl and mash with a fork, spread over cheese. Replace bread top, brush outside
of bread with remaining oil land wrap with tin foil.
4. Bake for
40 to 45 minutes or until cheese is melted. Serve with toasted banquettes, red
and green grapes and bread cubes
Clam Chowder Soup (serves 8)
Ingredients
3 small cans of minced (approximately
250 gr)
250 ml. minced onions
250 ml. minced celery
500 ml. small diced potatoes
250 ml. fish stock
175 ml. butter
175 ml. A & P flour
1 lt. half and half cream
25 ml wine vinegar
8 ml. salt
Pinch of white pepper
Method
1. Drain juice from clams
into a skillet over the onions, celery, and potatoes .Add fish stock to cover
and cook over medium heat until tender.
2. Meanwhile, in a heavy
saucepan, melt butter over medium heat .Whisk in flour until smooth .Whisk in
the cream and stir constantly until thick and smooth .Stir in vegetables and
clam juice .Heat through but do not boil. Serve with fresh chopped parsley
Herbed –Crusted Filet
Mignon (serves 8)
(This is one of the
dry heat cooking method we did a few issues ago )
8 filet mignon about 5 cm.
50 ml. olive oil
4 cloves of garlic minced
15 ml. dried rosemary
15 ml.dried thyme
15 ml. marjoram
5 ml. salt
19 ml fresh ground pepper
Method
1. Heat oil and garlic in a
pan until soft not brown .Remove and allow to cool add herbs and stir.
2. Place filet mignon into a
shallow glass dish .Pour herb mixture over and turn the steaks to coat.
3. Cover and let marinade
for 2 to 4 hours. In the refrigerator.
4. Pre-heat grill or skillet
on high heat .Remove steaks, remove the excess oil, and season with salt and
pepper.
5. Place on the grill or
skillet and cook for 4 to 5 minutes on each side should be medium pink ins
With
Sautéed Mushroom and Sweet onions for the Filet mignon
Ingredients
4 sweet onion sliced (Spanish)
500 gr. sliced mushroom
100 ml. butter
30 ml. vegetable oil
Few drops Worcestershire sauce
Salt and pepper to taste
Method
1. Melt the butter and oil together in a frying pan and add the onions,
and mushrooms and let them cook slowly over medium heat, until they a getting a
little brown for about 20 minutes or so.
2. While they are still some moisture left add Worcestershire sauce and
season to taste with salt and pepper.
Twice Baked
Potatoes (serve 8)
4 Large
baking Potatoes
250 ml sour
cream
125 ml. milk
125gr.
butter
50 ml.
minced garlic
5 ml. salt
5 ml fresh
ground pepper
500 ml.
grated cheese Parmesan (goat could be used)
4 green
onions to garnish
Paprika to
garnish
Method
1. Baked
potatoes in 190 C. Oven 1 to ½ hr until done
2. When
potatoes are done let them cool done for about 10 to 15 minutes
3. Cut them
in half length wise.
4. using a
spoon carefully scoop out the potato, leaving a little on the skin so they
don’t break. Save the skin.
5. In a bowl
mix all ingredients except ¼ of the cheese, green onions and paprika with a
hand mixer until well blended and creamy. If not add a bit more milk.
6. Taste and
adjust the season if necessary
7. Spoon the
mixture evenly into the potato skins
8. Top with
the remaing cheese, green onions and sprinkle with paprika
9. Return to
oven until hot and melt the cheese 15 to 29 mminutes.
10. You can
make these a day before making you cover them well with saran wrap paper
Marshmallow
Cherry Kisses
Ingredients
16
Large Marshmallows
16
Maraschino cherries with stems, patted and dried
500
gr.of Baker’s Semi-Sweet Chocolate, broken into pieces, and melted
Method
1.
Make indentation in each marshmallow with your finger.
2.
Insert cherry into indentation, leaving top of cherry exposed.
3.
Using fork to support bottom of marshmallow, dip one at a time, in chocolate,
turning to evenly coat marshmallow and cherry.
4.
Gently shake off excess chocolate
. Otto says Smile and be sweet: the best way to win a
friend is to listen and smile it only take a minute
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