A Perfect Valentine’s Day Dinner

February 14, 2009 Updated: February 17, 2009

Treat someone you love to an elegant Valentine’s Day dinner. Start with a sumptuous appetizer of Alouette Cheese and Apple Galette made with spreadable cheese, pecans and apples.

For your entrée make a classic favorite of Beef Teriyaki served on a bed of rice.

To complete your meal, make Sweetheart Brownies with chocolate sauce and than relax at the end of the meal with a cup of Cafe Especiale.

Appetizer

1 pkg. (6.5 oz.)  Alouette Creamy Onion & Shallot Spreadable Cheese
1 refrigerated piecrust, softened
2 medium tart apples, Granny Smith
1/3 cup chopped pecans
¼ cup brown sugar
4 tablespoons butter, divided

Directions

Pre-heat oven to 400º F.

Place piecrust on a parchment lined cookie sheet.

Spread Alouette Cheese in center of piecrust to within 2 inches of edge.

Peel, core and thinly slice apples and arrange in a spiral pattern on top of the cheese.

Combine pecans and brown sugar in a small bowl and sprinkle on top of apples.

Top with 3 tablespoons of the butter cut into small pieces.  

Fold up the 2-inch edge of piecrust over the apples easing in the extra dough. Melt remaining 1 tablespoon of butter; brush on folded edge of pie crust.

Bake for 15 minutes at 400º F. Reduce oven temperature to 350º F and bake for an additional 25-30 minutes until crust is golden and apples are tender.

Remove from oven and let cool for 10 minutes. Slice into wedges and serve warm or at room temperature.

Beef Teriyaki Stir-Fry

(By Jennifer Wickes)

Thinly sliced beef with fresh ginger and honey makes a delicious main course.

Ingredients:

1/3 cup water
1/3 cup soy sauce
1/4 cup honey 4 garlic cloves, minced
1 Tbsp minced fresh gingerroot
1 pound beef tenderloin, cut into thin strips
2 teaspoons oil
2 cups broccoli florets
1 medium onion, chopped
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1 cup sliced fresh mushrooms
1 teaspoon cornstarch
Hot cooked brown rice, optional

Directions:

In a bowl, mix the first five ingredients. Pour 1/2 cup into a resealable plastic bag; add beef. Seal bag; turn to coat. Refrigerate for 1 hour. Refrigerate remaining marinade.

Drain and discard marinade from beef.

In a large nonstick skillet or wok, stir-fry beef in batches in oil for 2-3 minutes or until no longer pink. Remove and keep warm. Add broccoli, onion and peppers to the pan; stir-fry for 4 minutes.

Add mushrooms; stir-fry for 1-2 minutes or until vegetables are tender.

Return beef to the pan.

Combine cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened.

Serve over rice if desired.

Yield: 3 servings.