Making a special dinner for your Valentine using whole foods and organic products is not difficult. Stay away from anything genetically modified such as corn, soy products, canola, Hawaiian papaya, and yellow summer squash from the United States. Also steer clear of pre-packaged foods.
Your Valentine’s Day menu for two:
Minestra del Paradiso
Maple Glazed Hen with Baked Potatoes
Green salad of your choice
Chocolate-Dipped Strawberries
Minestra del Paradiso
2 eggs, separated Pinch nutmeg
4 tsp. fine, dry breadcrumbs 3 cups beef broth
2 tsp. grated Parmesan cheese
Beat the egg whites until stiff but not dry, then beat the yolks lightly and fold into the whites. Add the breadcrumbs, cheese, and nutmeg. Heat the broth until it boils, then drop the batter into the broth by teaspoonfuls to make little puffs. Remove from heat and cover pan. Let stand for seven minutes.
Maple Glazed Hen
1 Cornish hen Salt and pepper
1 tsp. grated fresh ginger 2 tbsp maple syrup
Heat oven to 350F. Sprinkle the hen with salt and pepper and place in a greased roasting pan. Roast for 20 minutes. Mix the ginger and maple syrup and brush some over the hen. Continue roasting until done, about 25 minutes more, basting a few times with the maple mixture and pan juices. Serve with baked potatoes and a side salad.
Chocolate-Dipped Strawberries
Take 8 to 10 washed organic strawberries, stems on, and dip them in a coating made as follows:
Dissolve a third of a cup of organic sugar in 5 tbsp boiling water. Break 4 oz. of semi-sweet chocolate and stir in, using a wooden spoon. Boil for a minute, stir well, and cool slightly. The chocolate mixture is now ready for dipping.
Susan Hallett is an award-winning writer and editor who has written for The Beaver, The Globe & Mail, Wine Tidings, and Doctor’s Review, among others. She is currently the European editor of Taste & Travel International. Email: [email protected]
Friends Read Free