5 Romantic Recipes

  • Downhome Magazine
  • Posted: Feb 17, 2009 4:43 PM
February is a month for love, and for doing all the "little things" that show your sweetheart how much he or she means to you. One of those "little things" that will go a long way is serving a special treat you've prepared yourself. Here are five romantic recipes that are sure to please the special person in your life.

Cognac Truffles
1/4 cup Cognac
1/2 cup heavy cream
11 squares (1 oz each) semisweet chocolate, chopped
3 squares (1 oz each) white baking chocolate, chopped
1 square (1 oz) unsweetened chocolate, chopped
3/4 cup confectioners' sugar

Coating ingredients:
2 tbsp unsweetened cocoa powder
2 tbsp confectioners' sugar

Line two baking sheets with waxed paper. Heat Cognac in a small saucepan just to simmering. Remove from heat. Add cream. Bring to simmering. Place all the chocolate and 3/4 cup confectioners' sugar in a food processor and whirl 1 to 2 minutes or until finely chopped. With machine running, add cream mixture in a steady stream. Process until smooth. Scrape into a medium-size bowl. Refrigerate just until thick enough to hold shape (about 1 hour). Drop rounded teaspoonfuls onto prepared baking sheets. With your hands, quickly shape into balls. (Refrigerate to firm while working if necessary.) Place in freezer for 30 minutes. Prepare coating: Sift cocoa powder and confectioners' sugar into a small bowl. Add truffles, 3 at a time; toss to coat. Refrigerate in airtight containers up to 1 month. Serve at room temperature. (Submitted by Anne Brown, Coley's Point, NL)

Tomato Cups Provencale
4-5 med. tomatoes
1 cup toasted croutons
2 tbsp Parmesan cheese
1 clove garlic, minced
1 tsp parsley, chopped
2 tbsp butter, melted
Salt and pepper, to taste

Cut tops off tomatoes. Scoop pulp out of centre and chop. Combine this with croutons (toasted bread cut into small squares), cheese, garlic, parsley, salt and pepper. Lightly salt inside of tomatoes. Fill each tomato. Sprinkle with melted butter. Place in baking dish and bake at 350 degrees F for 20 minutes. (Submitted by Marjorie Baetzel, nee Noseworthy, St. John's, NL)

Chocolate-Peanut Butter Kisses
1 cup smooth peanut butter
1/4 cup cocoa powder
1 tsp vanilla extract
1 cup granulated sugar
2 eggs
36 Hershey Kisses

Place all ingredients, except Kisses, in a medium bowl. Blend well with a spatula or wooden spoon. With hands, roll mixture into 1-inch balls and place on ungreased cookie sheet 2 inches apart. Gently press an unwrapped Hershey Kiss into centre of ball. Bake in a 350 degree F oven and let cool on sheet for 2 minutes before removing to racks. (Submitted by Chelsea Hibbs, Springdale, NL)

Chicken Amaretto
4 whole chicken breasts, skinned, boned and halved
3 tbsp flour
1 tsp salt
1 tsp ground pepper
2 tsp paprika
1 1/2 tsp garlic salt
1 tbsp oil
3 tbsp butter
1 1/2 tbsp Dijon mustard
1 - 6 oz can frozen orange juice (thawed)
1 cup Amaretto

Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and sauté chicken until brown. Remove to casserole. In same skillet, add mustard, orange juice, 1/2 can of water and Amaretto. Bring to a boil and cook, stirring until thickened. Pour over chicken and bake, covered at 350 degrees F for 45 minutes. Makes 6-8 servings.

Passion Punch
1-2 bottles Ginger Ale
1-2 bottles Hawaiian Punch
1 pkg frozen strawberries or raspberries
1 sherbet (any flavour)
Vodka or rum

Mix all ingredients together and serve. (Submitted by Jenny and Josie, Richmond Hill, ON - nee Clarke, Port Rexton, NL)