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Romanticism, glamor… These are the necessary ingredients for a Valentine’s Day menu. Finally… These are not the only ingredients necessary for a successful Valentine’s Day menu, you can imagine! Here are ideas for a Valentine’s Day menu to put stars in your soul mate’s eyes …
APPETIZER: SALMON BLINIS & CREAM CHEESE
Blinis are perfect for appetizers or brunch. Blinis are thick, chewy patties of Russian origin that are traditionally larger than those we are used to seeing in commerce. We like them small and served as an aperitif, don’t we? Decorated with smoked salmon, cream cheese, or tapenade, they can eat them endlessly!
BLINISCourse: Food tips, Talk About Food, Tradition/Events, aperoCuisine: FrenchDifficulty: Easy
Blinis are perfect for appetizers or brunch, made with salmon and cream cheese.
Three egg yolks
1 Egg white
Three egg whites
1 1/5 cups flour
1/2 cup rye flour
1 cup of milk
2 tbsp melted butter
2 teaspoons fresh baker’s yeast
Salt or fine salt
4 slices smoked salmon
1 Lemon juice
- In a bowl, mix the baker’s yeast with a tablespoon of lukewarm milk.
- In a bowl, mix the classic flour and the rye flour.
- Make a well in the center of the flour and pour in the salt, the diluted baker’s yeast, and the egg yolks.
Add the milk little by a little while stirring so as not to form lumps.
When the preparation is smooth, add the melted butter.
You get a slightly thick pancake batter
- Film the bowl and let the dough rest for about 1 hour in a warm place so that the dough doubles in volume.
- Once the dough has doubled in size, whip the egg whites until stiff.
Then, fold them very delicately into the dough so as not to break them.
Once your dough is smooth, you can cook the blinis.
- Cooking Bilinis
- In a hot, lightly oiled pan, place a nice spoonful of blini batter and cook for 3 to 4 minutes for each blini. Repeat the operation until no more dough
- The Garnish
- In a salad bowl, mix the fresh cream cheese, with 1 tbsp of lemon and mix to obtain a smooth cream. Then place in the fridge for about 30 minutes.
- On each warm blinis, place a nice spoonful of fresh lemon cheese and add a piece of smoked salmon.
- Finish by placing a sprig of chives on each toast.
- To have uniform blinis, you can use cookie cutters that you have in your pan and in which you pour the blini dough. You will then get regular blinis. However, be careful not to burn yourself with the cookie cutters, which will get hot quickly.
ENTREE: STEAK TARTARE
Unmissable French Brasseries dish, steak tartare, takes its name from a nomadic people of the Middle Ages from Central Asia: the Tatars (also called Tartars).
This raw meat recipe has its origin in these steppe tribes’ practice, who used to travel on horseback. To feed themselves during their travels, the Tartars cut a piece of meat, salt and then place it under their saddle to soften it and evacuate the excess blood. Then, at mealtime, they would collect the piece, remove the salt, chop it, and eat it without cooking it.
The recipe had since evolved, when it was introduced in Western Europe, with the addition of egg yolk, capers, onions … and the respect of radically different standards of freshness.
8.80 ounces fresh beef (head)
2 egg yolk
One teaspoon of Dijon mustard
Four tablespoon chopped onion
Two tablespoon chopped capers
One teaspoon of Worcestershire sauce
Two tablespoons of olive oil
Salt & Pepper
One teaspoon chopped flat-leaf parsley
- Cut the meat with a knife (brunoise).
- In a bowl, combine the egg yolk, Dijon mustard, onion, capers, Worcestershire sauce, tabasco, salt, and pepper. Add the olive oil, stirring with the whisk.
- Add the meat to the sauce. Add the parsley. Adjust seasoning.
Refrigerate or serve immediately.
This dish must be very spicy, so its condiments are quite spicy. The tabasco gives a spicy touch.
This dish cannot be prepared for more than 2 hours in advance and should always be kept cold.
It is served with fries as a main course or as an appetizer on canapes.
You can use striploin or flank steak; however, the cut of meat chosen must be lean.
DESSERT: CHOCOLATE MOUSSE
100 g of chocolate (dark or milk)
1 vanilla sugar packet
- Separate the whites from the yolks.
- Soften the chocolate in a saucepan in a double boiler.
- Off the heat, add the yolks and sugar.
- Beat the egg whites until stiff.
Gently add the whites to the mixture using a spatula.
- Pour into a terrine or verrines.
- Refrigerate for at least 2 hours.
You can use any chocolate; the darker it is, the more consistent the mousse will be.
Chocolate Mousse Origin (Mousse au chocolat)
Chocolate mousse is a dessert of French origin, which may vary but comprise at least chocolate and egg white. Simple to make and can be declined in all ways.
The chocolate mousse was first described in 1755 by Menon (a French culinary author who lived in the 17th century) as “Mousse de Chocolat,” a term that also applied to the foam on chocolate drink. In 1820, the cook Viard gave a recipe for it in his book Le Cuisinier royal. Finally, some attribute its creation to the painter Toulouse-Lautrec. He would have had the brilliant idea of adding cocoa to a mousse, thus giving birth to this aerial textured dessert. He would have named it “chocolate mayonnaise” for our greatest pleasure !!
How to make a table decoration for Valentine’s Day?
Before choosing your Valentine’s Day menu, you can create a haunting atmosphere that will set the tone for the evening: red roses in a vase, a few photos of the two of you hanging in a garland on the wall, sequins scattered on the table, and above all, small candles scattered around the room for dim light.
And you what’s your favorite dessert for valentine’s Day?
Find some Gift Ideas for your love
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