Get out that pink tablecloth, with the ecru lace overlay. I told you it would pay for itself! :o)
Flute burgundy napkins and tie with pink ribbon, and place to the left of the plate. I've chosen 12" burgundy tapers, which I will use to flank either side of a vase filled with pink roses and baby's breath. Pink carnations will work just as well, if roses are not accessible. Victorian Valentine decorations are in abundance, and can be placed throughout the home....even in the bathroom! Let's take a look at our menu, shall we?

MENU
Clam Soup
Shrimp Involtini
Asparagus Sauté
Red Pepper Rice
Ann’s Chocolate Raspberry Truffles
Strawberries
Champagne

Clam Soup

1 doz. Little Neck Clams (out of the shell and in their juice)

2 T. olive oil

2 shallot cloves (dice)

1 garlic clove (diced)

1/2 C. dry white wine

1 bottle clam juice

1 can chicken broth

In a heated saucepan, add olive oil, and when sufficiently heated add shallots and garlic, and sauté until wilted. Add wine, then clams, and sauté for about a minute . Add remaining ingredients and bring to a boil. Serve immediately in soup cups, if available.

Shrimp Involtini

1 lb. Jumbo Shrimp (8 to the pound), shelled, deveined and butterflied

2 eggs beaten (or egg substitute equivalent)

1 C. all purpose flour

1 ½ C. peanut or canola oil

1/2 basket of mushrooms (sliced)

1/2 red onion (diced)

1 regular size can chicken broth

1/2 C. white wine

4 slices of thinly sliced prosciutto, halved.

2 slices of muenster cheese cut into eighths (mozzarella may be substituted)

In ½ cup of the heated oil sauté the mushrooms and onions until brown. Remove from pan and set aside. Hear the remaining oil in the pan. Dredge each shrimp through the flour and dip in the beaten egg. Sauté coated shrimp in the oil until golden brown. Remove from pan and set aside in a baking dish. After all shrimp have been sautéed, add wine and chicken broth to hot pan and de-glaze. Add mushrooms and onion and bring to a boil for 15 minutes. Top each shrimp with a piece of prosciutto and then a piece of the cheese. This meal may be prepared in advance up to this point and refrigerated, keeping the sauce in a separate container. When ready, to serve, pour sauce over shrimp and heat in a pre-heated oven at 450 for about 15 minutes or until cheese starts to bubble. A truly delicious dish!

Asparagus Sauté

1 lb. of pencil asparagus

1/2 c. olive oil

1 clove garlic (diced)

Heat oil in sauce pan. Add garlic and wilt. Add asparagus and sauté until tender.

Red Pepper Rice

This dish will add the need color to your meal

1 red bell pepper diced

1/2 red onion diced

1 clove garlic diced

1/2 C. olive oil

Uncle Ben’s converted rice

chicken broth

Prepare rice according to directions, for the number of servings you want, using chicken broth in place of water.

In a frying pan, sauté the pepper, onion and garlic until slightly browned. When rice is cooked, stir in the pepper mixture and serve.

I start to cook my rice 20 minutes before I’m ready to serve my main course. This way, the rice goes right from the stove to the table. If allowed to sit, it may become sticky…and we want fluffy! :o)

Ann’s Chocolate Raspberry Truffles

These tasty, addictive treats, can be made weeks in advance and kept frozen in a zip-lock bag. Use as needed. I’m going to disclose the full recipe here, but it can easily be cut in half.

12 oz. of semi-sweet chocolate

6 T. corn syrup

1/2 c. superfine sugar

1/2 c. Raspberry Liquor*

18 Peak Freans,(or any shortbread cookie) crushed

1 c. chopped walnuts

2 T. cocoa

Melt the first 4 ingredients in a double boiler. Cool slightly and mix in Peak Freans and nuts. Chill in the fridge so the mixture becomes pliable. Roll into balls and roll in cocoa. You may place the truffles on a cookie sheet and put in the freezer for about 30 minutes. Then, take the truffles and place them in a zip-lock bag and use as needed. This should yield about 40. Other serving suggestions, you can roll them in powdered sugar, coconut or chopped nuts.

Ann purchases white boxes to put the truffles in and places a decorative ribbon on the box, and voila…a lovely gift for your hostess!

* You can use the liquor of your choice. Amaretto gives a nice flavor. I have experimented with this recipe and I also make Hazelnut Truffles, using milk chocolate, hazelnut liquor and rolling in finely chopped hazelnuts. The same may be done with walnuts

Serve truffles with strawberries and champagne, dim lights and romantic music.

Go to the party