Houseboat Magazine

Check out more recipes at Houseboat magazine's Pinterest page (www.pinterest.com/houseboatmag) Valentine's Day Romance WWW.HOUSEBOATMAGAZINE.COM JANUARY | FEBRUARY 2015 47 Appetizer: Valentine Dinner Rolls With Strawberry Garnish Ingredients: 12 Rhodes Dinner Rolls, thawed but still cold Medium to large strawber- ries (with stems attached) Directions: Roll each roll into 4-inch drumstick shape (one end skinny, other fat). Cut slit about 1 1/2 inches into fat end. Set on sprayed baking sheet, pulling cut pieces apart to form top of heart. Gently flatten each roll (original shape will fill out while rising). Cover with sprayed plastic wrap and let rise till doubled. Remove wrap and bake at 350 degrees for 15-20 min. Wash strawberries and slice four sides of each, using care- ful sawing motions. Cut four more slices (centered between previous cuts). Cut middle column of strawberry in half. Gently curl "petals" apart and garnish around plate of rolls. Side Dish: Garlic Asparagus with Lime Ingredients: 1 tsp. butter 1 Tb. olive oil 1 clove garlic, minced 1 medium shallot, minced 1 bunch fresh asparagus spears (trimmed) 1/4 lime, juiced salt and pepper to taste Directions: Melt butter and olive oil in a large skillet over medium heat. Add garlic and shallots and cook for 1-2 min. Mix in asparagus; cook until tender (about 5 min). Squeeze lime over hot asparagus and sprin- kle with salt and pepper. Serve with lime wedge garnishes. Dinner: Filet Mignon with Rich Balsamic Glaze Ingredients: 2 (4 oz.) filet mignon steaks 1/2 tsp. freshly ground black pepper to taste salt to taste 1/4c. balsamic vinegar 1/4c. dry red wine Directions: Sprinkle pepper and then salt on both sides of each steak. Heat a nonstick skil- let over medium-high heat and place steaks in hot pan. Cook for 1 min. per side (or until browned). Turn heat to medium-low and add balsamic vinegar and red wine. Cover and cook for 4 min. per side, basting with sauce as you turn the meat over. Place steaks on two warm plates, spoon one Tb. of glaze onto each, and promptly serve. Dessert: Ghirardelli Ultimate Chocolate Fondue Ingredients: 1 1/4 c. whole milk or heavy cream 1 tsp. pure vanilla extract 2 Tb. unsalted butter 6 oz. Ghirardelli 70 per- cent Cacao Extra Bittersweet Chocolate baking bar, broken into 1-inch pieces 6 oz. Ghirardelli Milk Chocolate baking bar, broken into 1-inch pieces 2 Tb. chocolate liqueur (optional) Any fruit or dipping materi- als you like Directions: Mix milk, vanilla, and but- ter in saucepan over medium heat until liquid just simmers. Remove from heat and add bittersweet and milk chocolate (and chocolate liqueur) until completely melted and smooth. Cut and prepare fruit or other dipping goods (strawberries, cherries, bananas, pineapple, kiwi, marshmallows, pound cake, biscotti, mini cream puffs, etc). Serve fondue over heat source that will keep it warm, but not hot. n

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