valentines day recipes

This dish gained a bad reputation during the Seventies and Eighties because it was often cooked so badly – drowned in an overpowering sea of rich, cheesy sauce. If it’s made with a just a little sauce that’s been carefully flavoured with small amounts of mustard, tarragon and Gruyère, it’s still one of the best hot lobster dishes there is. See our grilled lobster thermidor for a lighter version of this classic dish.

Lobster Thermidor

milk

bay leaves

onion,

black peppercorns

lobster (about 750 grams)

butter

plain flour

shallots, finely chopped

dry white wine

tsp English mustard

tarragon

chives

tbsp double cream (optional)

cayenne pepper

Gruyère, finely grated

Put the milk, bay leaves, onion and peppercorns in a small pan. Bring to the boil, then set aside for 10 minutes for the flavours to infuse.

Meanwhile, remove the meat from the cooked lobster and cut it into small, chunky pieces. Keep the tomalley (the grey-green liver) and any roe separate. Put the cleaned out half-shells in a small baking tray. Preheat the grill to high.

For the sauce, reheat the milk gently. Melt 20g of the butter in another small pan, stir in the flour and cook for a few seconds. Strain in a little of the hot milk and whisk until smooth. Gradually whisk in the rest of the milk, bring to the boil, then lower the heat and simmer for 5 minutes, stirring now and then. You should be left with 200ml sauce with the consistency of thick cream.

While the sauce is simmering, melt the remaining butter in another small pan, add the shallots and cook gently until soft but not browned. Add the wine, turn up the heat and simmer rapidly until the liquid has almost disappeared. Stir in the white sauce, together with the mustard, tarragon, chives, cream (if using), cayenne pepper and 25g of the grated cheese. Season to taste with salt and black pepper.

Stir the lobster meat into the sauce, with the tomalley and any roe if you wish, then divide the mixture equally between the cleaned half-shells. Sprinkle with the remaining cheese, slide under the grill, then cook for 3-4 minutes until golden and bubbling. Serve with new potatoes and a light, green salad.

Just three ingredients to make these sweet treats! You can use store bought or homemade sugar cookies. Mix up the colors of the candy coating and sprinkles to make these for any holiday.

Sugar Cookie Balls

sugar cookies

cream cheese (room temperature)

red candy melts

sprinkles (for decorating)

Add the sugar cookies to a food processor. Pulse until the cookies are ground into small crumbs.

Add the cream cheese and pulse until combined.

Line a cookie sheet with a piece of parchment paper.

Using a 1” cookie scoop, scoop and roll 18 truffles.

Place the cookie sheet into the freezer for 15 minutes.

Melt the red candy melts over a pot of boiling water.

Remove the truffles from the freezer and dip them into the melted candy. Dip one at a time and place them on a parchment lined baking sheet.

Add the sprinkles right after dipping.

Continue dipping and adding sprinkles until you’ve finished all of the truffles.

Add the cookie sheet back into the refrigerator for about 15 minutes.

Store the truffles in an airtight container in the refrigerator until you are ready to serve.

When you’re ready to serve the truffles, remove them from the refrigerator and allow them to sit for a few minutes to soften before serving.

Broiled Lobster Tails are a delicious seafood meal for date nights at home, special occasion meals, Valentine&#x27;s Day or just when you want lobster.

Broiled Lobster Tail Recipe

Lobster Tails

Old Bay Seasoning

Turn on your stove broiler to heat the...

Turn on your stove broiler to heat the oven while you prep.

Butterfly the lobster tails and rest the meat...

Butterfly the lobster tails and rest the meat on top of the shell.

Brush the lobster meat with clarified butter then...

Brush the lobster meat with clarified butter then season with Old Bay seasoning. Place the tails on a lined sheet pan and place into the oven.

Broil the lobster tails 8 to 10 minutes...

Broil the lobster tails 8 to 10 minutes until done. Extra large lobster tails may take a few minutes more. The meat should be pinkish white but firm and the shells bright red when done.

Serve with clarified butter.

https://mediavine-res.cloudinary.com/video/upload/nrx1oxnvbdau4cyqydwu.mp4

Broiled Lobster Tail Recipe Video. Lobster tails are and easy way to enjoy a delicious seafood dinner. Lobster tails are perfect for date nights at home and Valentine's Day too. Enjoy lobster tails with a baked potato and vegetable alongside some clarified butter.

Broiled Lobster Tails

Ricardo's recipe : Caramelized Pear and Chocolate Tart

Caramelized Pear and Chocolate Tart

pie crust, 10-inch (25 cm)

(60 ml) water

(125 ml) sugar

unsalted butter

Bartlett pears, peeled,

oz (115 g) semisweet chocolate, chopped

(125 ml) 35% cream

With the rack in the middle position, preheat the oven to 180 °C (375 °F).

Line a 23-cm (9-inch) round and 2.5-cm (1-inch) high pie plate with the pie crust. Prick the dough with a fork. Bake for 20 to 25 minutes or until the crust is golden brown. Let cool completely.

In a large skillet, bring the water and sugar to a boil. Cook until the syrup takes a golden colour. Stir in the butter. Add the pears and bring to a boil. Sauté until the pears are translucent and the liquid is very syrupy. Spoon into the crust and let cool completely.

Caramelized Pears

Place the chocolate in a bowl. Set aside.

In a small saucepan or in the microwave oven, bring the cream to a boil. Pour over the chocolate. Let melt for 1 minute without stirring.

With a whisk, stir until completely melted. Immediately pour over the filling to cover the pears. Refrigerate for about 2 hours. Serve slightly tempered.

Ganache

An easy after school snack or quick dessert idea, just in time for Valentine’s Day.

Peanut Butter & Cookie Dough Valentine's Bites

Peanut Butter

oz cream cheese, softened

tbsp butter ((at room temperature))

sugar

chocolate chips (melted

white chocolate chips (melted)

To make dough, mix together peanut butter, cream cheese and butter.

Once well blended, stir in the powdered sugar one cup at a time. It should form a soft dough.

Wrap dough in plastic wrap and set in refrigerator to cool. As it cools the dough will become more firm.

After dough has chilled for an hour, use a rolling pin to roll dough out 1/4 inch thick.

Use a cookie cutter to cut out shapes, dip the bottom of the shapes into melted chocolate and place on foil or nonstick mat to cool.

Take the rest of the chocolate and drizzle it on top of the bites, for a color contrast you can use white chocolate as well.

Allow to cool, peel off the foil and store in a covered container in the refrigerator.

Show your MEGA love with these MEGA cookies!

Mega M&amp;M Valentine's Cookies

butter,

white sugar

brown sugar

vanilla

eggs

all-purpose flour

tsp baking soda

salt

mini chocolate chips

red, pink, white M&Ms

mega M&Ms

Preheat oven to 350 F.

In a stand mixer, cream the butter and sugar. Mix in the vanilla and eggs. Add the flour, baking soda and salt and mix until dough forms. (Ideally, you'll refrigerate the dough for at least 2 hours!)

Mix in the mini chocolate chips and regular M&amp;Ms. Drop by Tbsp onto baking sheets.

Bake for 10-11 minutes, or until golden around the edge and soft in the middle. Remove from oven and nestle 1 or 2mega M&amp;Ms into each cookie, before they cool down.

Let cook for 5-10 minutes before serving.

Serve Mega M&amp;M Valentine's Cookies.

Looking for a Valentine's Day dessert recipe? Make these sweet crêpes filled with Nutella, hazelnuts, and raspberries.

Sweet Vegan Crêpe

flour

tsp baking powder

apple cider vinegar

/ 250 ml unsweetened plant milk

/ 400-450 ml sparkling water

Salt

Nutella

1.5 tsp chopped caramelized hazelnuts

raspberries strawberries

For the crêpe

In a bowl whisk together flour, baking powder, and salt. Add oil, vinegar, and milk, and whisk together. Start to add sparkling water, whisking constantly, until you get a smooth, pancake-batter-like consistency. Heat up a crepe pan over medium heat. Once hot, add a ladleful of the batter, then rotate the pan to spread the batter thinly across the whole pan. Cook for 1-2 minutes on each side. Repeat with the remaining batter. Keep crêpes covered with a towel until ready to serve.

For the filling

Spread crêpe with vegan nutella. Sprinkle with hazelnuts and top with raspberries or strawberries.
Fold crêpe in half, and drizzle with maple syrup or sprinkle with sugar.

Fish Quenelles with Lobster Sauce   

(350

(180 ml) 35% cream

nutmeg

chervil,

shallot, chopped

(250 ml) crushed lobster carcass

olive oil

(30 ml) white wine

(30 ml) butter

(30 ml) flour

(310 ml) milk

Salt and white pepper

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

In a food processor, process the fish into a very smooth purée. Add the cream, egg, and nutmeg and process until smooth, scraping the bowl a couple of times. Season with salt and pepper. With two tablespoons, shape the fish dumplings with about 45 ml (3 tablespoons) of the mixture for each and drop them in a pan of salted simmering water. Cook, six at a time, for 3 to 4 minutes. Drain and keep warm on a plate.  

Dumplings (Quenelles) 

In a saucepan, brown the shallot with the lobster carcass in the oil. Deglaze with the wine. Add the butter and sprinkle with the flour. Cook for 1 minute, stirring constantly. Add the milk and bring to a boil, stirring constantly. Simmer gently for about 3 minutes. Strain. Season with salt and pepper. 

Divide the sauce among four shallow plates and top with the dumplings. Garnish with chervil. 

For a traditional presentation, pour the sauce over the dumplings in a serving dish and brown in the oven under the broiler.   

Lobster Sauce 

Cette recette est excellente.
La texture onctueuse est surprenante et agréable.
Je l'ai préparé avec de la morue et pris soin de bien mélanger le tout.
C'est un grand succès... tous ont adoré.
J'en ai même fait un repas principal.
Pour faire une variété, j'ai ajouté un assaisonnement de 6 poivres... avec un bon Chardonnay... hmmmm... un régal!

Merci pour cette autre très bonne recette qui fait de moi un chef à chaque occasion où je cuisine du Ricardo le chef!

Peut-on congeler la sauce au homard ?
merci

Vraiment pas présentable dans mon cas, les quenelles  ont fait des flocons. Le goût n'était pas non plus très intéressant.

J'ai fait cette recette très facilement.  J'ai même changé le poisson pour des crevettes crues. Un vrai succès

Je viens de livre votre commentaire Kimberly Ann Milton McSween. Vous avez le droit à votre opinion mais faudrait peut être expliquer pourquoi vous considérez que cette recette ne fonctionne pas du tout ? Franchement jusqu'à présent j'ai toujours été très satisfaite des recettes de Ricardo et sans autres détails de votre part, je considère que c'est une mauvaise critique gratuite ! Voilà mon commentaire... Je vais l'essayer et je vous reviendrai avec mes commentaires.

Cette recette ne fonctionne pas du tout. A trop vouloir simplifier, vous l'avez scrappé.

C'est pas beau le gaspillage.

Fresh linguine coated in garlic and herb butter and topped with crunchy roasted hazelnuts makes an impressive vegetarian pasta dish for two. Serve it to your loved one on Valentine&#8217;s Day. For an even simpler dish, try our lemon and parsley linguine which takes just 20 minutes to make!

Linguine with saffron, roasted garlic, herb butter and hazelnuts

garlic

olive oil,

hazelnuts

saffron

½-1 lemon

fresh linguine (or whichever fresh long pasta you can buy)

fresh basil, leaves

fresh dill, leaves

bunch fresh chives, snipped

Pecorino cheese (or vegetarian alternative)

Heat the oven to 200°C/180°C fan/gas 6. Rub the garlic bulb with oil and wrap in foil, then roast for 40 minutes or until completely soft. Scatter the hazelnuts over a baking tray and toast in the oven for the last 6-8 minutes of the garlic cooking time. Remove both and set aside to cool. When the garlic is cool enough to handle, squeeze out the soft flesh from each clove into a small bowl. It looks like a lot of garlic for two people, but it’s a mellow flavour. Roughly chop the hazelnuts.

Bring a large pan of salted water to the boil. Meanwhile, melt the butter in a frying pan with a glug of oil then, once melted, add the garlic and the saffron in its soaking water. Stir, then cook over a very low heat to allow the flavours to infuse. Turn the heat up to brown the butter ever so slightly, then remove from the heat and squeeze in the juice of half the lemon.

Cook the pasta in the boiling water for 2-3 minutes until al dente (with bite), then use tongs to transfer it to the butter pan – you want to bring a little of the cooking water with the pasta, so don’t drain in a colander. Put the frying pan back over a gentle heat and stir to coat the pasta in the butter. Add the herbs and season generously with salt and pepper, then taste and add the rest of the lemon juice if you want to. Divide between 2 bowls, scatter with the hazelnuts and serve sprinkled with grated pecorino.

Here's how to make chocolate covered strawberries: an easy dessert that's impressive every time! This recipe makes perfectly dipped berries.

25 Valentine's Day Dinner Ideas: Chocolate Covered Strawberries &amp; More!

strawberries

chocolate

pistachios

Wash and dry the strawberries

Wash the strawberries and gently pat them as dry as possible.

Line a baking sheet and prep toppings

Line a baking sheet with parchment or wax paper. Prepare all your toppings in advance and place them in bowls next to the baking sheet.

Melt the chocolate

Place the chocolate chips into a dry glass measuring cup or small glass cup or bowl: the smaller the better. (Make sure it&#8217;s completely dry or the chocolate will seize.) Microwave on High power for 30 seconds, then stir. Microwave another 30 seconds, stir, and 30 seconds more and stir. At this point it should be mostly melted with a few chunks: keep stirring until all the chocolate chunks disappear and the chocolate is perfectly smooth. (Keep stirring if it doesn&#8217;t fully melt. You can try another 10 second burst and stir again, but you&#8217;ll want to avoid getting the chocolate too hot. Read more at How to Microwave Chocolate.)

Dip the strawberries and add toppings

Hold the green portion of a strawberry. Dip the strawberry into the chocolate and then pull it out, twisting it to let the excess drip off. Place the strawberry onto the baking sheet. Immediately sprinkle it with toppings, since the chocolate dries quickly.

Refrigerate

Refrigerate the tray of strawberries for 30 minutes. Serve immediately or refrigerate until serving. They&#8217;re best the day of making, but they can store for up to 1 day uncovered (don&#8217;t place them in a sealed container or they become soggy). 

Mocha Chocolate Lava Cake

cocoa powder,

oat flour

baking powder

chocolate chips

fat-free milk, kept hot

applesauce

Splenda® Magic Baker™ Brown Sweetener

espresso powder

sugar-free whipped topping

mint springs,

Preheat oven to 350°F and grease 8 (4-ounce) ramekins with nonstick cooking spray.

Dust each ramekin with cocoa powder. In a medium bowl, whisk flour, cocoa powder and baking powder together until combined.

In a large microwave-safe bowl, melt chocolate chips in 30 second increments, stirring between, until melted. Stir in hot milk, apple sauce, Splenda Magic Baker Brown Sweetener and espresso powder until combined. Fold in flour mixture until smooth.

Divide batter evenly between ramekins. Press 1 chocolate square into the center of each ramekin.

Transfer ramekins to a rimmed baking sheet. Bake until top is set, but cake still jiggles, about 15-17 minutes.

Run knife around edge of cakes and invert onto serving plates. Top with whipped topping and mint springs. Serve warm and enjoy.

Maraschino cherry cake made from scratch with frosting on Valentine's Day

Top 23 valentines day recipes recipes from across the web

The most viewed valentines day recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lobster Thermidor

Sugar Cookie Balls

Broiled Lobster Tail Recipe

Caramelized Pear and Chocolate Tart

Peanut Butter & Cookie Dough Valent...

Mega M&M Valentine's Cookies

Sweet Vegan Crêpe

Fish Quenelles with Lobster Sauce  ...

Linguine with saffron, roasted garl...

25 Valentine's Day Dinner Ideas: Ch...

Mocha Chocolate Lava Cake

Maraschino Cherry Cake

Dark Chocolate Brownie Bites

NESTLÉ® TOLL HOUSE® Famous Fudge

Choco Fondue

Valentine’s Day Chocolate Sandwich ...

Chocolate Pots de Crème

Blood Orange Chocolate Chip Heart-S...

Heart-Shaped Chocolate & Straw...

Chocolate Pancakes

Chocolate Covered Strawberries

Red Wine Braised Short Ribs

Duck ragù with pasta

Top 23 valentines day recipes recipes from across the web

The most viewed valentines day recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lobster Thermidor

Sugar Cookie Balls

Broiled Lobster Tail Recipe

Caramelized Pear and Chocolate Tart

Peanut Butter & Cookie Dough Valent...

Mega M&amp;M Valentine's Cookies

Sweet Vegan Crêpe

Fish Quenelles with Lobster Sauce ...

Linguine with saffron, roasted garl...

25 Valentine's Day Dinner Ideas: Ch...

Mocha Chocolate Lava Cake

Maraschino Cherry Cake

Dark Chocolate Brownie Bites

NESTLÉ® TOLL HOUSE® Famous Fudge

Choco Fondue

Valentine’s Day Chocolate Sandwich ...

Chocolate Pots de Crème

Blood Orange Chocolate Chip Heart-S...

Heart-Shaped Chocolate &#038; Straw...

Chocolate Pancakes

Chocolate Covered Strawberries

Red Wine Braised Short Ribs

Duck ragù with pasta

The most viewed valentines day recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Mega M&M Valentine's Cookies

Fish Quenelles with Lobster Sauce  ...

Heart-Shaped Chocolate & Straw...