Valentine at Home: 5 Recipes that Awaken the Senses

Admit it - most of us cringe at the thought of dining out with our loved ones on Valentine’s Day. While we all would love to celebrate love in all its glory, we’re wary about the mush associated with this much-publicized date.

So, to avoid sheepish smiles and snickers from the singletons and long waiting lines at the restaurant (and other private places), why not just whip up your own 5-course menu this weekend? Send the kids to grandma’s, put on a jazzy tune, and enjoy your very own private dinner for two.
 
Prawn Bisque
This creamy and flavorful dish is a fitting starter. With a hint of red wine, it awakens the senses and prepares your palate for more flavor.

Ingredients:
1/4 kilo prawn, shelled and coarsely chopped
200 grams celery, diced
200 grams carrots, diced
100 grams onions
1/2 can tomato paste
2 cups whole milk
1/2 cup red wine
1 cup sour cream
100 grams bacon rendered of its fat
10 grams flat leaf parsley
1/4 cup olive oil

1. Clean prawns and devein.  
2. Keep the prawn shell, and sauté with a little oil.  
3. Once the prawn shell has turned orange, add onions, celery, and carrots.  
4. Bake in the oven in high heat for 10 to 20 minutes.
5. Remove the pan from the oven, and deglaze with red wine.  
6. Add chicken broth and allow to boil.  
7. Remove mixture. Let it pass through the food processor and grind.  
8. Strain through a fine sieve or cheese cloth.
9. Make a roux* with equal portions of butter and all purpose flour to thicken the broth.
10. Add coarsely chopped prawn pieces.  
11. Allow to thicken and simmer.  
12. Remove from heat and add the sour cream.
13. Top with bacon crisps.

*ROUX
1/4 cup butter
1/4 cup all purpose flour
Salt and Pepper

Melt the butter and add flour. Cook flour for about 5 minutes stirring constantly or until the flour is golden brown. Add a pinch of salt and pepper. Use to thicken soups and gravies.

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Hot Shiitake Mushroom, Bacon & Bleu Cheese Salad
Shiitake mushrooms, while widely used in ancient China as healing food, are also considered to increase sexual desire.

Ingredients:
1/4 cup butter
20 grams garlic
100 grams onion
250 grams bacon, diced and rendered of its fat
100 grams, sliced shiitake mushroom
100 grams bleu cheese, crumbled
lettuce mix
olive oil
balsamic vinegar
salt and pepper
sliced mangoes to garnish

1. Cook bacon in a small skillet. Drain and set aside.
2. In a skillet, add butter. Saute onions and garlic, add shiitake mushrooms, and cook till soft
3. Season with salt and pepper and set aside
4. Wash lettuce, tear into serving size. Drizzle with olive oil and balsamic vinegar, salt and pepper to taste. Toss till the dressing is evenly coated.

Assembly:
1. The bottom base is the seasoned lettuce, portion around 100 grams of lettuce
2. Spoon sautéed mushroom mixture
3. Top with bacon
4. Finish with a healthy dose of bleu cheese

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Kiwi Citrus Sorbet
Kiwis belong to the berry family and are highly regarded for their aphrodisiac properties.

Ingredients:
3 pieces kiwi
1 piece orange
1 piece lemon
1 cup sugar
2 cups orange juice
1 pack Knox gelatin

1. Juice lemon and orange.  
2. Purée kiwis and mix with citrus juice.  
3. In a separate sauce pan, dissolve 1 cup sugar in 1 cup orange juice.  
4. Add orange syrup to fruit mixture and blend well.
5. Dissolve Knox gelatin as instructed, substituting 1 cup of orange juice for the water.
6. Freeze. This is best done the day before.
7. Serve in sherry copitas.

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Chicken a l’orange with Basil Mashed Potato & Buttered Asparagus Spears
In the 19th century, 3 courses of asparagus were served to bridegrooms in preparation for the wedding night.

Ingredients:
1/4 cup sugar
2 tablespoons water
2 tablespoons balsamic wine vinegar
1 1/2 cups fresh orange juice
2 tablespoons shallots, minced
1 1/2 cups chicken broth
2 large oranges
2 oversized leg and thigh cuts of chicken
1/4 cup (1/2 stick) unsalted butter
2 tablespoons orange peel, grated

1. Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat.
2. Boil until syrup turns a deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan for about 8 minutes.
3. Remove from heat.
4. Mix in vinegar (mixture will bubble vigorously).
5. Add juice and shallots; boil until reduced to 1/2 cup, stirring occasionally, for 15 minutes.
6. Add broth; boil until reduced to ¾ cup, for 30 minutes. Set aside.
7. Using a small knife, cut off peel and white pith from 4 oranges. Working over bowl, cut between membranes to release segments. (Sauce and oranges can be prepared 6 hours ahead. Cover separately; chill.)
8. Sprinkle chicken with salt and pepper. Heat heavy large skillet over medium-high heat. Place duck breasts skin side down in skillet. Cook until brown and crisp, about 8 minutes. Turn chicken and cook to desired doneness, about 10 minutes longer for medium-rare. Transfer to cutting board. Let stand for 10 minutes.
9. Meanwhile, bring sauce to simmer. Add butter and 1 tablespoon grated orange peel; whisk just until butter melts. Drain orange segments and mix into sauce. Set aside.
10. Plate duck, spooning orange segments with sauce alongside. Sprinkle with remaining peel.

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Black Forest Mousse
Chocolate has long been known to both relax and stimulate, thus increasing the desire for physical intimacy. A perfect ending to your meal – and the beginning of a long night.

Ingredients:
1 package (4-serving size) chocolate instant pudding and pie filling
2 cups cold milk
1 can (21 ounces) cherry filling and topping
2 cups frozen whipped topping, thawed

1. Combine pudding mix and milk in a medium bowl.
2. Beat with an electric mixer on low speed for 1 to 2 minutes, or until well blended.
3. Allow pudding to thicken slightly, then stir in cherry filling. Gently fold in whipped topping.
4. Spoon into parfait glasses or other dessert dishes; let chill until serving time. Makes 8 servings.


Recipes and preparation by Lia Anonas
Photographed by At Maculangan
Styling by Cleone Baradas