I made these recipes for our friends, when we were all together celebrating Valentine’s day! Or course, you don’t have to make this for a specific celebration, but you could make it for a special dinner party with friends or family.
The main course was a Turkey Risotto with Chard and Roasted Onions, that recipe will be posted shortly, for dessert I made a dark chocolate mousse, and we served a variety of cheeses, apples in calvados and plenty of wine.
Smoked Salmon Mousse Cornets – 12 appetizers
1 tablespoon freshly squeezed lemon juice
3/4 cup mascarpone cheese
3/8 cup sour cream
1 tablespoon minced red onion
1/2 tablespoon drained horseradish
1/2 pound sliced smoked salmon
1/8 cup minced chives
Mince salmon finely, and fold in mascarpone mixture along with chives. Cover and refrigerate for 3 hours minimum. Meanwhile make cornets.
Cornets – The best recipe for cornets that I have found is in Thomas Keller’s French Laundry cookbook, and I have no doubt that if you google…French Laundry Cornets, you will find hundreds of blogs, with the recipe provided. Also, I prefer to drizzle poppy seeds instead of sesame.
Salad of String Beans, Tomatoes and Prosciutto – serves 6
4 ounce red onion, minced
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 small clove garlic, smashed to paste
1 tablespoon anchovy paste
1/3 cup olive oil
2 tablespoons minced parsley
2 pounds haricots vert
2 small roma tomatoes, peeled, diced
1 large yellow tomato, peeled, diced
3 tablespoons chopped Italian parsley
4 ounces thinly sliced prosciutto
Prepare an ice bath and blanch the haricots vert in salted boiling water, about 2 minutes. Quickly place the haricots vert in an ice bath. Drain, and place in a large bowl. Top with the tomatoes, parsley and vinaigrette. Mix well and set aside for an hour.
In a saute pan over medium heat, cook prosciutto for 30 or so seconds. Remove from pan and fold in a floral shape, let cool. On a large platter, arrange the beans and tomatoes mix, spread about evenly, then decorate with floral prosciutto and serve.