Romantic Dinner for... 11?

I know we did the most obvious thing to make our February dinner based around Valentine's Day... but Amy and I couldn't resist the chance to serve chocolate, roses, hearts... and a whole lotta love!

Appetizer: Artichoke & Parmesan Crostini

courtesy of Everyday Food

Ingredients

8 slices (1/4 inch thick) baguette

2 tablespoons olive oil

Coarse salt and ground pepper

1 jar (6 1/2 ounces) marinated artichoke hearts, drained, rinsed, and patted dry

1/4 cup shredded Parmesan cheese, plus more for garnish (optional)

1 tablespoon chopped fresh parsley

Directions

Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.

Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.

Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.

 Appetizer: Strawberry Balsamic Crostini

courtesy of umzzyseasyeats.com

1 Loaf French Bread ( you’ll only need about 12 slices from this loaf)

5 Large Strawberries

1.5 Cups Mesclun

12 Tbsp Goat Cheese

1/2 Tsp Balsamic Vinegar (we used Tahitian Vanilla Balsamic)

Step 1: Prepare all the ingredients.

a. Cut the strawberries into 1/2” pieces.

b. Roughly chop the mesclun leaves.

c. Slice the bread on an angle, cutting slices about 1/2” thick.

Step 2: Brush the slices of bread with olive oil and place on a heated pan. Toast each side until golden brown. Allow the bread to cool.

Step 3: Toss the strawberries in a bowl with the balsamic vinegar and mix until the berries are evenly coated. (We used a squirt bottle to drizzle the strawberries after they were on the crostinis)

Step 4: Spread about 1 Tbsp of the goat cheese over the bread.

Step 5: Top with a spoonful of lettuce and another spoonful of strawberries.

Step 6: Enjoy!

Soup: Tomato Basil with a touch of Creme Fraiche

Main course: Brown Sugar & Balsamic Slow Cooked Pork

courtesy of bakedbree.com

Ingredients

1 (2-pound) boneless pork loin

1 teaspoon ground dried sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove crushed garlic

1/2 cup water

1/2 cup brown sugar

1 Tablespoon cornstarch

1/4 cup balsamic vinegar (we used chocolate balsamic)

1/2 cup water

2 Tablespoons soy sauce

Instructions

Mix together sage, salt, pepper, and garlic.

Rub the mixture over the pork. Add it to the slow cooker and pour 1/2 cup water in the bottom of the slow cooker. Cook on low for 6 to 8 hours.

One hour before the pork is cooked, put the brown sugar, cornstarch, balsamic, water, and soy sauce in a sauce pan. Bring the mixture to a bubble over medium heat. It will get thick.

Pour half of the glaze over the pork. Reserve the rest to serve alongside.

Cook the pork for another hour.

Shred the pork with a fork. It will fall apart, it is so tender.

Serve with the remaining glaze.

Side dish: Three Cheese Polenta

Side dish: Marinated Grilled Asparagus

Dessert: Pots de Creme

courtesy of bakedbree.com

1 cup heavy whipping cream

1 cup whole milk

1/4 cup sugar

1 teaspoon sea salt

5 LAND O LAKES® All-Natural Brown Egg yolks

10 ounces milk chocolate, chopped finely

3 ounces bittersweet chocolate, chopped finely

1 teaspoon vanilla extract

whipped cream (optional)

chocolate shavings (optional)

In a medium saucepan, bring the cream, milk, sugar, and salt to a boil over medium heat.  In another heatproof bowl, whisk the egg yolks.  Very slowly, whisk the half of cream and milk mixture into the egg yolks.  Pour the egg and cream mixture back into the saucepan and put it back on the stove.  Cook over medium heat, and stir constantly with a wooden spoon until the custard coats the back of the spoon, about 4 minutes.  Add the chopped chocolate to a large heatproof bowl.  Pour the custard over the chocolate and let it stand for 2 minutes to melt the chocolate.  Add the vanilla.  Put the mixture into a blender and blend for 1 minute until it is completely smooth.  Pour the mixture into 4 (1-cup) bowls.  Chill for 2 hours before serving.  Garnish with freshly whipped cream and chocolate shavings (Amy used her favorite real chocolate sprinkles).  

Dessert: Raspberry Rosewater Cupcakes

courtesy of krissy-creations.com

Ingredients

Rosewater Cupcakes

6 ounces Egg Whites

3/4 cup Milk

2 cups Cake Flour

1 3/4 cups Sugar

1 1/2 tablespoon Baking Powder

3/4 teaspoon Salt

13 tablespoon Unsalted Butter, at Room Temperature

3 1/2 teaspoons Rosewater

Raspberry Buttercream

1 1/2 cups (3 sticks) Unsalted Butter, at Room Temperature

3 cups Confectioners Sugar

Pinch Salt

1 1/2 teaspoon Pure Vanilla Extract

1/4 cup Fresh Raspberries

24 Raspberries, to top the cupcakes

Directions

To make the rosewater cupcakes, preheat the oven to 350 degrees F. Line 2 cupcake pans with baking liners, set aside until needed.

In a small bowl, whisk together the egg whites and 1/4 cup of milk. Set aside.

In the bowl of a stand mixer, stir together the cake flour, sugar, baking powder, and salt. Add the butter and the remaining 1/2 cup of milk and beat until fully incorporated. With the mixer running on low, slowly add the egg white mixture in three additions. Mix until the batter is smooth. Stir in the rosewater.

Using an ice cream scoop, divide the batter among the prepared cupcake liners, filling the liners half way.

Bake the cupcakes until a toothpick inserted into a few of the cupcakes comes out clean, about 20-25 minutes. Allow the cupcakes to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the raspberry buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. Add the confectioners sugar and salt and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times. 

Add the vanilla and fresh raspberries and whisk until the buttercream is light and fluffy, about 3 minutes.

To frost the cupcakes, place the buttercream in a piping bag fitted with a large closed star tip.  Hold the piping bag directly on top of one cupcake and pipe in a small back-and-forth motion to create a ruffle design. Repeat with the remaining cupcakes. Place on raspberry on top of each cupcake.

Serve and enjoy!

Tip: These cupcakes last about 5 days in a sealed container.

Makes 24 Cupcakes

Dessert: Chocolate Meringue
Dessert: Classic Frosted Sugar Cookie