Valentines Day Dinner Menu

By Melissa Wynn

Dinner Salad









Pear, Walnut and Blue Cheese Salad

1 Tablespoon lemon juice

1 Teaspoon Dijon mustard

1/2 Small shallot minced

1/2 Teaspoon chopped fresh thyme

1/2 Teaspoon honey

3 Tablespoons extra virgin olive oil

2 Cups fresh mixed baby greens

1 Small Pear cored, halved and sliced

1/3 Cup Gorgonzola or your favorite Cheese Crumbles

1/3 Cup toasted, broken walnut halves

Whisk top five ingredients together in a small mixing bowl. Slowly whisk in the oil. Salt and pepper to taste. Immediately toss with the greens. Divide on two plates, top with sliced pears and sprinkle with cheese and nuts. Makes 2 generous servings.

Shrimp in chili sauce









Sweet and Spicy Prawns

2 Tablespoons brown sugar

1 1/2 Tablespoons fresh lemon juice

1 Tablespoon extra virgin olive oil

1 Teaspoon grated lemon peel

1 Teaspoon cayenne pepper

1/4 Teaspoon salt

1 pound raw jumbo prawns, peeled and deveined

2 Servings cooked rice

Mix brown sugar, lemon juice, olive oil, lemon peel, cayenne pepper, and salt in medium bowl, add shrimp and stir to coat. Marinate in the refrigerator at least 1 hour. Cook in the broiler (4 to 5 inches below the heat source) or on the grill for 2 to 3 minutes, turn, baste with remaining marinade and cook another 2 minutes or until prawns are cooked through. Serve hot on a bed of rice. Makes 2 generous servings.

Raspberry Lava Cake

















Chocolate Molten Lava Cakes

Unsweetened baking cocoa

6 oz Semisweet baking chocolate, chopped or semisweet chips

1/2 Cup plus 2 tablespoons butter or margarine

3 Whole eggs

3 Egg yolks

1 1/2 Cups powdered sugar

1/2 Cup all-purpose flour

Additional powdered sugar for dusting. Fresh raspberries and mint leaves for garnish.

Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In medium saucepan, melt chocolate and butter together over low heat, stirring regularly. Cool slightly. In large bowl, whisk whole eggs and egg yolks until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on a cookie sheet with raised sides. Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffy and cracked). Let stand 3 minutes. Run small knife or metal spatula around sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle tops with additional powdered sugar. Serve warm. Makes 6 gooey cakes.