Love On A Plate

Valentine’s day is one of the busiest times of the year for restaurants. But for those who wish to stay at home, these recipes will help you set the mood for the evening. The rest is up to you.

It has been reported that the former La Caravelle restaurant in Manhattan once served more Kir Royal 38 cocktails on Valentine’s day than during the holidays. It’s an easy, festive drink that you can make at home, where dining together with your lover and eating with your fingers is romantic indeed.

Eric Ripert’s Le Bernardin, also in New York City, is famous for romance, ambiance and great food. Along the lines of the food served by that restaurant, known for terrific seafood, is the Salmon Rillettes, adapted from the one created by the famous part-time East End chef from France. It is not difficult to make and can be done ahead of time.

For the main course, picking up the Seared Baby Lamb Chops with your fingers is a sensual dining experience. Serve crispy french fries and tiny haricot vert with these delectable chops.

End dinner with Chocolate Fondue. It is the perfect opportunity to feed your Valentine, so bring out your old fondue pot if you have one or just pour hot chocolate rapture into a warm bowl and arrange the fruits, cake and marshmallows around it for dessert.

Bon appétit!

Kir Royal 38

Recipe from La Caravelle

(Makes 2 cocktails)

2 teaspoons fine champagne cognac

2 teaspoons Grand Marnier

1/2 slice of orange (with skin on) per glass

1 bottle well chilled La Caravelle Signature Champagne, Champagne Cuvee Nina or your favorite brand

To prepare:

Pour cognac and Grand Marnier into a champagne glass.

Add orange.

Fill the glass with champagne.

Toast at once.

Watch the bubbles rise in the glass while they tickle your throat on the way down.

Salmon Rillettes

Adapted from Eric Ripert of Le Bernardin

(Serves 2)

1 cup white wine

2 teaspoons minced shallots

1/2 pound fresh salmon fillet, cut into 1-inch pieces

2 ounces smoked salmon diced

1 generous tablespoon snipped chives

1/4 cup mayonnaise

Juice of half a lemon, or more to taste

Sea salt and freshly ground white pepper, to taste

To prepare:

Bring the wine and shallots to boil in a shallow pan over moderate high heat.

When the shallots are cooked, add fresh salmon.

Reduce the heat and poach until barely opaque, about 1 to 2 minutes.

Remove the salmon with a slotted spoon and place it on a paper towel.

Set aside.

Strain the wine and discard, reserving the shallots.

Refrigerate salmon and shallots until cool.

Working on a clean chopping board, roughly chop poached salmon and shallots with smoked salmon.

Transfer to a mixing bowl and stir in chives and about 1 tablespoon mayonnaise; add only enough mayonnaise to bind the mixture.

Add a splash of lemon juice.

Continue mixing to break up the pieces of salmon but do not over mix.

Season with salt and pepper, taste and adjust the seasonings.

Transfer to an airtight container and refrigerate until cold.

To serve, toast thin slices of baguette or brioche and arrange around the rillettes.

Seared Baby Lamb Chops

(Serves 2)

8 baby lamb chops, about 1 inch thick, Frenched

Freshly ground black pepper to taste

About 2 large sprigs fresh tarragon, chopped

Coarse sea salt or kosher salt

1 large shallot, minced

About 1/4 teaspoon chopped tarragon

1/3 cup cognac

1/3 cup veal or chicken stock

About 1 tablespoon unsalted butter

To prepare:

Trim excess fat off the chops and score the edges.

Rub with pepper and tarragon and let stand 10 to 15 minutes before cooking.

Sprinkle the bottom of a skillet with salt and cook over high heat.

Using tongs to hold them up, sear the edges of the chops until they are brown.

Sear one side of the chop, followed by the second side, about 2 minutes total, or until done according to personal preference.

Remove the chops to a warm plate.

Add shallot and tarragon and sauté briefly.

Add cognac and ignite.

When the flames subside, add stock and cook until the sauce is reduced.

Swirl in the butter to finish.

To serve, place chops with the bones criss-crossed in the center and spoon sauce over the chops.

Chocolate Fondue

Adapted from Marcel Desaulniers, chef of Trellis Restaurant

(Yields about 1½ cups)

8 ounces semi-sweet or dark chocolate, broken into small pieces

3/4 cup heavy cream

1 tablespoon unsalted butter

Optional ingredients:

1/4 cup dark rum

1 tablespoon pure vanilla extract

To prepare:

Place the chocolate in a stainless-steel mixing bowl.

Combine the cream and butter in a medium-sized heavy saucepan and cook over moderate heat.

Bring to a boil.

Remove from the heat immediately and pour over the chocolate.

Let stand for 5 minutes or more.

Add the vanilla and rum and whisk vigorously until smooth.

Transfer to a pretty glass bowl and serve with abandon.

Arrange stemmed strawberries, angel food or pound cake, fresh pineapple slices, or your favorite fruit.

Dip fruit into the chocolate and feed your lover. Or just use your fingers.