VALENTINE'S CHOCOLATE FONDUE
INGREDIENTS
- Semi-Sweet or Dark Chocolate 4cups
- 35% Cream 1cup
- 10% Cream 1cup
- Fresh Mint - optional 1pc
- Orange Zest - optional 1pc
- Brandy - optional 2oz
- Fine Sea Salt pinch
Cherries, Pineapple, Bananas, Raspberries, Strawberries, Blackberries, Oranges, Grapefruit, Melon, Kiwi Marshmallows, Palmiers, Pound Cake, Macaroons, Shortbread, Gingerbread
TECHNIQUE
- Heat cream and milk until simmer, incorporate chocolate in batches folding until melted, reduce heat
- Add orange zest, mint leaves and brandy if desired
FIRE AND ICE OYSTERS
INGREDIENTS
- Fresh Oysters 6pc
- Lime Zest and Juice 1pc
- Fresh Mint - leaves pulled and chiffonade 2pc
- Fresh Ginger - peeled and grated 1tbsp
- Clover Honey 1tsp
TECHNIQUE
- Store oysters on ice in the refrigerator, well-drained
- Shuck just before serving, find the seam where the shell halves come together
- Gently work a knife into the crack, twisting left and right until it comes free, lift to separate
- Free the muscle from the shell using a paring knife, preserve juices in half shell, return to ice
- Combine lime zest and juice, mint, ginger and honey, top oysters before serving
BEEF TENDERLOIN with BLACK CHERRY SAUCE and ROASTED HEIRLOOM BEETS
BEEF TENDERLOIN
INGREDIENTS
- Beef Tenderloin - cleaned and trimmed 2pc
- Fresh Black Cherries - pitted 18pc
- Coarse Sea Salt taste
- Fresh Ground Black Pepper taste
TECHNIQUE
- Portion tenderloin into desired thickness, season with salt and pepper on both sides
- Heat a heavy bottom sauté pan with butter and olive oil over medium-high heat
- Place the beef in the pan without moving for 3 minutes, turn for another 3 minutes
- Finish in a 350°F oven until desired doneness, 130°F for Medium Rare
- Remove beef from pan, deglaze with alcohol, add cherries, cook over low heat until sauce reduced
- Finish cherry sauce with 1tbsp cold butter, serve
ROASTED HEIRLOOM BEETS
INGREDIENTS
- Red, Golden or Chioggia Beets 16pc
- Extra Virgin Olive Oil as needed
- Kosher Himalayan Salt taste
- Fresh Ground Black Pepper taste
TECHNIQUE
- Preheat oven to 350°F
- Place the beets on a roasting pan, drizzle with olive oil, cover with foil,
- Roast for 45-60 minutes or until tender, remove, cool slightly, gently peel while still warm