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|Valentine's Day Recipes|
AVOCADO AND ORANGE SALAD
- 1 small, sweet seedless orange, such as Clementine, peeled and sectioned
- 1/2 medium-firm, ripe avocado, diced
- 1/2 cup diced jicama or turnip
- 1/2 cup loosely packed watercress leaves
- Red-leaf lettuce, torn, as needed
Combine the salad ingredients in a serving bowl and toss with the walnuts.
In a small bowl, stir together the dressing ingredients.
- 2 teaspoons walnut oil or other aromatic nut oil
- 1/2 to 1 tablespoon lemon or lime juice to taste
- 1/2 teaspoon dried mint
- l/2 teaspoon honey
- Freshly ground black pepper to taste
Pour over the salad and toss to coat. Serve at once.
|POACHED PEARS WITH CHOCOLATE DRIZZLE|
Chocolate is most compatible with pears as a winter treat.
Core the pears and cut each into eight sections lengthwise. Combine the wine, juice, vanilla, and spices in a saucepan. Put in the pears and bring to a simmer. Cover and simmer over low heat until the pears are just done—fork-tender but still firm.
- 2 large, firm bosc pears
- 3 tablespoons white wine
- 3 tablespoons apple juice
- l/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon dash each: allspice, nutmeg
- 1 teaspoon cornstarch
- 1/4 cup semisweet chocolate chips
Combine the cornstarch with just enough water to dissolve it. Stir into the liquid in the saucepan and simmer, uncovered, until thickened. Remove from the heat. Let cool until just warm.
Just before serving, combine the chocolate chips and about 1 tablespoon of water in the top of a double boiler or a small, heavy saucepan. Heat until smoothly melted.
Arrange the pear slices in two dessert bowls. Divide the cooking liquid between them. Dip a teaspoon into the melted chocolate and drizzle over the pears in a zigzag pattern, repeating until the chocolate is used up.
Serve at once.
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