Whether you are in a fresh new romance or have been married for years, everyone can use some ideas for creating a romantic evening. And no reservations required! A romantic dinner is always a perfect way to create some romance. Setting the mood is equally important as the meal, so yes, have candlelight, fresh flowers and a lovely bottle or two of wine. Music is a must, play it low maybe some of your favorite "lights out jazz". I know that is what my hubby Jerry and I always love. Get that fireplace going, even if you have to turn on the air conditioner because nothing says romance than a nice cuddle on a plush blanket by the fire. Dim the lights and have some candles burning. Remember to set the table with tablecloth, cloth napkins, beautiful dinnerware, crystal, and flowers. If you don't have lovely dinnerware or crystal and don't care to spend a lot of money, check out consignment or thrift stores they are filled with wonderful finds. Another lovely idea is to sprinkle the table with rose petals or other beautiful flower petals.
During the spring and summer nights it's always enjoyable to dine al fresco under the stars, near the garden or poolside. Of course candle light is always the lighting of choice when dining outdoors. Dinner dates are a big part of romance and love.
"Cooking is like love: It should be entered into with abandon or not at all."
- Harriet van Horne
- Harriet van Horne
I hope you enjoy the recipes listed below, I am giving you a couple starters, entrees, sides and desserts. Amour et baisers!
Perfect Liver Pate - one of my very favorites - the director (Fred Durinski) of the culinary school where I taught gave me this recipe and I love it.
2 lbs. chicken livers (*see note)
3 eggs
1 tsp rendered chicken fat
1/3 cup cognac
1 1/2 cups whipping cream
2/3 cup fresh chicken unrendered fat (also called schmaltz, but you can also use butter)
1 onion, chopped
1/2 cup all purpose flour
salt and freshly ground black pepper
1 tsp. ground ginger
1 tsp. allspice
Preheat oven to 325 degrees. First off; important step before proceeding. Clean the chicken livers by rinsing in cold water and then let soak in cold water for a short time, Remove and discard any connective veins on the livers. Pat dry and continue with recipe. Lightly grease a 3 quart mold with rendered fat. In to a food processor add the livers, eggs, cognac and cream creating a fine puree. From time to time add a little dice fat (or butter) onion and flour. Add all the seasonings and mix well. Pour into mold and cover top with double thickness of foil. Place into a pan of water and bake about 2 to 2 1/2 hours. Cool the pate and store in refrigerator. Serve with baguette slices.
Cream Cheese Stuffed Tomatoes - Perfect Little Bites
2 pints cherry tomatoes
3 (3 oz.) packages of cream cheese, room temperature
2 oz. Danish blue cheese, room temperature
1 Tbl. fresh lemon juice
Tabasco, to taste
Fresh parsley, garnish
Cut a thin slice from the stem end of the tomatoes. Scoop out the seeds and pulp. Combine the remaining ingredients into a bowl and beat until well blended. Spoon or pipe mixture into tomatoes and top with a sprig of parsley.
One cannot think well, love well, sleep well, if one has not dined well." - Virginia Woolf
Asian Shrimp Appetizer
24 large shrimp, cleaned and deveined
1/4 cup soy sauce (I like low sodium)
1/4 cup sherry (something good you would drink)
1/4 cup vegetable oil
1 Tbl. fresh ginger, peeled and finely minced
1 garlic clove, finely minced
Into a large bowl add soy, sherry, oil, ginger and garlic whisking to combine. Add cleaned shrimp tossing to combine. Cover, refrigerate and marinate about 1 hour. Into a saute pan, add the shrimp and a touch of the marinade cooking about 3 minutes per side until shrimp are done.
Chilled Curried Avocado Soup
2 large avocados, peeled, pitted and halved, plus thin slices for garnish
2 1/4 cups chicken stock (rich quality)
1 tsp. curry powder
salt and freshly ground black pepper
1/2 cup heavy whipping cream
2 Tbl. fresh lemon juice
Place the 1 avocado into a food processor with 1 cup of stock, add curry, salt and pepper pureeing until smooth. Pour mixture into a saucepan and add remaining stock bring to a boil while stirring. Cool and stir in cream to chill, covered in refrigerator. Serve with garnish of avocado that you have spritzed with the fresh lemon juice.
Asparagus, Orange and Prosciutto Salad
4 blood oranges (love the color and taste of these, so pretty)
1 tsp. blood orange zest
1/4 cup blood orange juice
2 Tbl. white wine vinegar
1/4 cup extra virgin olive oil
salt and freshly ground black pepper
2 lbs. fresh asparagus, ends snapped (don't get the really skinny ones)
12 thin slices prosciutto, each cut into 2 pieces the long way
With a sharp paring knife cut the tops and bottoms off the oranges to reveal the flesh. Cut off all the peel so that no white pith remains. Cut the oranges into sections between the membranes and discard any seeds. Into a bowl with orange zest, whisk the orange juice, vinegar and olive oil, season with salt and pepper. Bring a large shallow pan of boiling salted water to a boil. Add asparagus and cook to just tender, about 2 minutes. Remove from water with tongs and place immediately into an ice bath for a couple of minutes to stop cooking. Pat dry and place asparagus in a single layer onto a pretty serving platter and cool in refrigerator. When ready to serve scatter the oranges over the asparagus and drizzle with vinaigrette. Place the prosciutto strips on top slightly curled and serve.
Raspberry and Spinach Salad
1 lb. baby spinach
1/2 pint fresh raspberries
3 kiwis, peeled and sliced
1 small red onion, thinly julienned
1 large avocado, peeled, seeded and thinly sliced
2 hard boiled eggs, peeled and thinly sliced
Croutons, homemade are best (garnish)
Vinaigrette
1/2 cup fresh raspberries
1/4 red wine vinegar
2 Tbl. honey
salt and freshly ground black pepper
1 tsp Dijon
1/4 cup fresh basil leaves
1/2 cup canola oil
Vinaigrette; into a blender add all ingredients except oil to puree, while blender is running drizzle in oil slowly to combine, taste and adjust flavorings. Salad; onto a serving platter, arrange ingredients and drizzle over dressing. Top with croutons.
Asparagus, Orange and Prosciutto Salad
4 blood oranges (love the color and taste of these, so pretty)
1 tsp. blood orange zest
1/4 cup blood orange juice
2 Tbl. white wine vinegar
1/4 cup extra virgin olive oil
salt and freshly ground black pepper
2 lbs. fresh asparagus, ends snapped (don't get the really skinny ones)
12 thin slices prosciutto, each cut into 2 pieces the long way
With a sharp paring knife cut the tops and bottoms off the oranges to reveal the flesh. Cut off all the peel so that no white pith remains. Cut the oranges into sections between the membranes and discard any seeds. Into a bowl with orange zest, whisk the orange juice, vinegar and olive oil, season with salt and pepper. Bring a large shallow pan of boiling salted water to a boil. Add asparagus and cook to just tender, about 2 minutes. Remove from water with tongs and place immediately into an ice bath for a couple of minutes to stop cooking. Pat dry and place asparagus in a single layer onto a pretty serving platter and cool in refrigerator. When ready to serve scatter the oranges over the asparagus and drizzle with vinaigrette. Place the prosciutto strips on top slightly curled and serve.
Raspberry and Spinach Salad
1 lb. baby spinach
1/2 pint fresh raspberries
3 kiwis, peeled and sliced
1 small red onion, thinly julienned
1 large avocado, peeled, seeded and thinly sliced
2 hard boiled eggs, peeled and thinly sliced
Croutons, homemade are best (garnish)
Vinaigrette
1/2 cup fresh raspberries
1/4 red wine vinegar
2 Tbl. honey
salt and freshly ground black pepper
1 tsp Dijon
1/4 cup fresh basil leaves
1/2 cup canola oil
Vinaigrette; into a blender add all ingredients except oil to puree, while blender is running drizzle in oil slowly to combine, taste and adjust flavorings. Salad; onto a serving platter, arrange ingredients and drizzle over dressing. Top with croutons.
Cream of Pea Curried Soup
1 cup fresh shelled peas or frozen peas
1 medium onion, sliced
1 small carrot, sliced
1 stalks celery with leaves, sliced
1 medium potato, sliced
1 garlic clove
salt and freshly ground black pepper
1 tsp. curry powder
2 cups chicken stock
1 cup whipping cream
Fresh chives, snipped (garnish)
Into a large saucepan add vegetables, seasonings and 1 cup of stock, bring to a boil. Cover and reduce to simmer about 15 to 20 minutes. Carefully transfer to a food processor and puree. With motor running add remaining stock and cream. Chill covered. To serve; ladle into bowls and garnish with fresh snipped chives.
Classic Crab Louis - so delicious - Did you know? The recipe dates back to the early 1900s and originates on the West coast of the United States. Although the exact origins of the dish are uncertain, it’s known that Crab Louie was being served in San Francisco, at Solari's, as early as 1914. A recipe for Crab Louie exists from this date in a publication entitled Bohemian San Francisco by Clarence E. Edwords, and for a similar "Crab meat a la Louise" salad in the 1910 edition of a cookbook by Victor Hirtzler, head chef of the city's St. Francis Hotel. Another early recipe is found in The Neighborhood Cook Book, compiled by the Portland Council of Jewish Women in 1912. San Francisco's Bergez-Frank's Old Poodle Dog restaurant menu included "Crab Leg à la Louis (special)" in 1908, named for the chef Louis Coutard who died in May 1908. However, by some accounts it was created by entrepreneur Louis Davenport, founder of the Davenport Hotel in Spokane, WA. Davenport spent his early years in San Francisco before moving to Spokane Falls. He would use crab imported from Seattle to be offered in his hotel. His recipe pre-dates 1914 and can be found in hotel historical menus.
1 cup mayonnaise
1/3 cup vinaigrette (see recipe below)
1/4 cup chili sauce
2 Tbl. fresh chives, minced
2 Tbl. green olives, minced
1 tsp. prepared horseradish
1 tsp. Worcestershire sauce
salt and freshly ground black pepper
Chilled lettuce, torn into pieces
3 cups cooked crab meat (I like King crab or Dungeness), large pieces
4 hard boiled eggs, quartered
2 ruby red tomatoes, quartered
capers, drained
Vinaigrette; 2 Tbl. balsamic vinegar, 2 tsp. Dijon, 6 Tbl. olive oil, salt and freshly ground black pepper, 1 small garlic clove finely minced. Place vinegar and mustard into a bowl and whisk to combine, gradually whisk in oil stirring rapidly. Stir in salt, pepper and garlic. Dressing; combine the mayonnaise, vinaigrette, chili sauce, chives, olives and seasonings, cover and chill. Salad; onto a serving platter arrange lettuce, mound on crab and spoon dressing on top, garnishing with eggs, tomatoes and capers.
Gazpacho with Seafood - I adore this, gazpacho is one of my all time favorite soups and it's even better with some seafood thrown in
6 cups fish stock or you can use clam stock
1 cup dry white wine
1 onion, chopped
1 lb. raw shrimp, shelled and deveined
1 lb. sea scallops, halved
1 lb. cooked crab meat (I like Dungeness) and you want it chunky
salt and freshly ground black pepper
2 Tbl. fresh lemon juice
3 Tbl. olive oil
1 English cucumber, peeled, seeded and finely diced
1 large red onion, finely diced
2 scallions, thinly sliced on diagonal including green part
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
6 large ruby red tomatoes, peeled and seeded
2 Tbl. olive oil
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
Into a large saucepan add fish stock, wine and onion to a boil. Lower heat and simmer 15 minutes. Add shrimp and scallops simmer 2 minutes, until scallops are opaque. Remove shrimp and scallops with slotted spoon, leaving onions in pan. Strain stock. Measure out 2 cups and boil to reduce by half. Chill in refrigerator. Into a bowl mix salt, pepper and lemon juice, whisking in 3 Tbl. olive oil. Toss mixture with shrimp and scallops to coat. Refrigerate and chill. Puree the tomatoes in blender. Into a large glass bowl mix the puree with chilled fish stock, salt, pepper and 2 Tbl. olive oil. Fold in crab meat and vegetables. Ladle into soup bowls.
Chicken Veronique - love this dish
3 whole chicken breasts, skinned and halved
all purpose flour for dredging
salt and freshly ground black pepper
1/4 tsp. dried tarragon
4 Tbl. butter
2 Tbl. vegetable oil
1/4 cup shallot, finely finely chopped
1/2 cup chicken stock (good quality)
1/2 cup dry white wine
1/2 lb. button mushrooms, sliced
2 cups seedless green grapes
Preheat oven to 375 degrees. Into a ziplock style bad add some flour, salt, pepper and tarragon, shaking to combine. Dredge the chicken pieces in the flour shaking off excess. Into a large saute pan, vegetable oil and 2 Tbl. of the butter. Brown the chicken on both sides and place the browned pieces in a single layer into a shallow baking pan. Add the shallots to the butter in pan and cook stirring to tender. Pour in the stock and wine, bring to a boil. Pour around the chicken and bake uncovered for 30 minutes. Saute the mushrooms in the remaining 2 Tbl. of butter. Add cooked mushrooms and the grapes to the chicken and continue baking about 10 more minutes.
Linguine with Goat Cheese - so yummy
16 oz. linguine
1 1/4 cups Parmesan cheese, grated
4 cups baby arugula, stems removed and rough chopped
salt and freshly ground black pepper
5 oz. pancetta, diced
1 large garlic clove, minced
1/4 cup olive oil
1/2 cup heavy whipping cream
8 oz. goat cheese
1/4 cup fresh chives, snipped
good pinch of red pepper flakes
Into a large saute pan add the olive oil along with the pancetta and cook about 15 minutes. Remove and place into a bowl to cool. Into the bowl with pancetta add the garlic, heavy cream, goat cheese, chives and red pepper flakes, mashing together season with salt and pepper. Into a large pot of boiling salted water add the pasta and cook to al dente, drain and reserve 2 Tbl. pasta water. Toss the hot pasta, pasta water and half of the Parmesan cheese with the goat cheese mixture. Add the arugula and toss together. Place onto platter and garnish with remaining Parmesan.
Mussels with Citrus Sauce - love this dish
2 dozen mussels, beards removed, steamed open and remove from shells, chilled
2 egg yolks
2 Tbl. fresh lemon juice
2 Tbl. orange juice
salt and freshly ground black pepper
Tabasco
1 1/2 cups olive oil
1/2 cup fresh cilantro, chopped
Into a blender add the yolks, juices, salt, pepper and Tabasco. With machine running add the oil in a thin steady stream. Stir in cilantro. Pour into a bowl and chill covered. Take the chilled mussels and place into a serving bowl mixing with the chilled sauce. Serve with toasted baguette slices. Note; this can be used as an appetizer too.
"If you really want to make a friend, go to someones house and eat with him...the people who give you their food give you their heart." - Cesar Chavez
Linguine with Goat Cheese - so yummy
16 oz. linguine
1 1/4 cups Parmesan cheese, grated
4 cups baby arugula, stems removed and rough chopped
salt and freshly ground black pepper
5 oz. pancetta, diced
1 large garlic clove, minced
1/4 cup olive oil
1/2 cup heavy whipping cream
8 oz. goat cheese
1/4 cup fresh chives, snipped
good pinch of red pepper flakes
Into a large saute pan add the olive oil along with the pancetta and cook about 15 minutes. Remove and place into a bowl to cool. Into the bowl with pancetta add the garlic, heavy cream, goat cheese, chives and red pepper flakes, mashing together season with salt and pepper. Into a large pot of boiling salted water add the pasta and cook to al dente, drain and reserve 2 Tbl. pasta water. Toss the hot pasta, pasta water and half of the Parmesan cheese with the goat cheese mixture. Add the arugula and toss together. Place onto platter and garnish with remaining Parmesan.
Mussels with Citrus Sauce - love this dish
2 dozen mussels, beards removed, steamed open and remove from shells, chilled
2 egg yolks
2 Tbl. fresh lemon juice
2 Tbl. orange juice
salt and freshly ground black pepper
Tabasco
1 1/2 cups olive oil
1/2 cup fresh cilantro, chopped
Into a blender add the yolks, juices, salt, pepper and Tabasco. With machine running add the oil in a thin steady stream. Stir in cilantro. Pour into a bowl and chill covered. Take the chilled mussels and place into a serving bowl mixing with the chilled sauce. Serve with toasted baguette slices. Note; this can be used as an appetizer too.
Chicken in Parmesan Cream
1 (3 lb.) frying chicken, cut into pieces, rinsed in cold water and patted dry with paper towels
salt and freshly ground black pepper
2 Tbl. vegetable oil
2 Tbl. butter
2 Tbl. all purpose flour
3/4 cup half and half
1/2 cup Parmesan cheese, grated
3 egg yolks, beaten
1/2 cup fresh bread crumbs
1/4 cup fresh parsley, chopped (garnish)
Season the chicken with salt and pepper. Into a large saute pan, add the oil and add chicken pieces skin side down cooking to brown. Turn pieces and partially cover the pan cooking chicken about 30 minutes. Preheat oven to 350 degrees. Into a saucepan melt the butter and whisk in the flour cooking for about 1 minute. Bring the half and half to a boil and whisk into the butter/flour mixture whisking until sauce is thickened and smooth. Stir in 1 Tbl. of Parmesan cheese. When it's melted stir in egg yolks, tempering with some of the hot liquid before adding all the eggs to pan. Sprinkle the bottom of a baking dish with 1/4 cup of Parmesan cheese, arrange chicken on top and spoon over sauce. Place in oven and bake about 10 minutes. Combine remaining cheese with crumbs and sprinkle over chicken placing under broiler to brown. Remove from oven and sprinkle on parsley.
Pork Tenderloin with Marmalade - I was going through some of my mom's handwritten recipes and came across this one. Now, what is interesting is I wouldn't think my mom Dorothy would have liked this recipe, but there it was with a couple of stars after it, which means she did. So I tried and and wow, it's a winner. I don't recall her ever making this for us when we were growing up, so it must have come along much later. Most likely she was in the doctors office or somewhere, reading and came upon it. Who knows, except I (we) love it!
2 large pork tenderloins
3 Tbl. olive oil
1/4 tsp. paprika
1/4 tsp. ground cumin
1/4 tsp. ground cloves
good pinch of cayenne
salt and freshly ground black pepper
1 tsp. orange zest
1 navel orange, juiced
1/3 cup golden raisins
1/4 cup sherry vinegar
2 medium onions, thinly sliced
2 tsp. sugar
1/2 cup dry white wine (something you would drink)
2 cup rich chicken stock (my mom would have made her own)
2 bay leaves
3 sprigs fresh parsley
8 whole cloves
Butterfly the pork by slitting lengthwise just far enough to open and make flat, like an open book. Flatten slightly. Into a bowl combine 1 Tbl. olive oil, paprika, cumin, cloves, cayenne and pepper, Rub it over the pork and place into a baking dish, cover and refrigerate overnight. Into a saucepan, add the orange zest, juice, raisins and sherry vinegar. Simmer uncovered for about 10 minutes. Heat the remaining 2 Tbl. olive oil in to a large saute pan over medium and add onions cooking and stirring to soften. Add the raisin mixture, sprinkle with sugar, cover and continue to cook about 30 more minutes. Add 1/4 cup water and cook uncovered to almost dry about 20 minutes. Season with salt and pepper . Place the pork on a work surface, but side up and season with salt. Spread the onion marmalade mixture evenly over pork. Close up the pork and tie at 1-inch intervals with kitchen twine. Into a large saute pan, bring the wine, stock, parsley, bay leaf and cloves to a boil. Add the pork, reduce heat to low and simmer about 30 minutes. Remove the pork and keep warm. Reduce the stock by half and strain. Taste and season with salt and pepper. Remove twine from pork and slice meat into slices. Place onto a platter and drizzle sauce on top.
Pork Tenderloin with Marmalade - I was going through some of my mom's handwritten recipes and came across this one. Now, what is interesting is I wouldn't think my mom Dorothy would have liked this recipe, but there it was with a couple of stars after it, which means she did. So I tried and and wow, it's a winner. I don't recall her ever making this for us when we were growing up, so it must have come along much later. Most likely she was in the doctors office or somewhere, reading and came upon it. Who knows, except I (we) love it!
2 large pork tenderloins
3 Tbl. olive oil
1/4 tsp. paprika
1/4 tsp. ground cumin
1/4 tsp. ground cloves
good pinch of cayenne
salt and freshly ground black pepper
1 tsp. orange zest
1 navel orange, juiced
1/3 cup golden raisins
1/4 cup sherry vinegar
2 medium onions, thinly sliced
2 tsp. sugar
1/2 cup dry white wine (something you would drink)
2 cup rich chicken stock (my mom would have made her own)
2 bay leaves
3 sprigs fresh parsley
8 whole cloves
Butterfly the pork by slitting lengthwise just far enough to open and make flat, like an open book. Flatten slightly. Into a bowl combine 1 Tbl. olive oil, paprika, cumin, cloves, cayenne and pepper, Rub it over the pork and place into a baking dish, cover and refrigerate overnight. Into a saucepan, add the orange zest, juice, raisins and sherry vinegar. Simmer uncovered for about 10 minutes. Heat the remaining 2 Tbl. olive oil in to a large saute pan over medium and add onions cooking and stirring to soften. Add the raisin mixture, sprinkle with sugar, cover and continue to cook about 30 more minutes. Add 1/4 cup water and cook uncovered to almost dry about 20 minutes. Season with salt and pepper . Place the pork on a work surface, but side up and season with salt. Spread the onion marmalade mixture evenly over pork. Close up the pork and tie at 1-inch intervals with kitchen twine. Into a large saute pan, bring the wine, stock, parsley, bay leaf and cloves to a boil. Add the pork, reduce heat to low and simmer about 30 minutes. Remove the pork and keep warm. Reduce the stock by half and strain. Taste and season with salt and pepper. Remove twine from pork and slice meat into slices. Place onto a platter and drizzle sauce on top.
Cod Provencal
1 onion, thinly sliced
1/4 cup olive oil
2 garlic cloves, minced
1 green bell pepper, cleaned and shredded
1 (2 oz.) can anchovies packed in oil, chopped
1/2 cup black olives, pitted (such a Kalamata)
1/4 tsp. fennel seed
8 thin cod steaks
1 large ruby red tomato, sliced
salt and freshly ground black pepper
1/2 cup tomato puree
1 cup dry red wine, something you would drink
Fresh parsley, chopped (garnish)
Preheat oven to 400 degrees. Into a large saute pan, add half of the oil. Add to pan onions, green pepper and garlic cooking and stirring until onions are soft. Add anchovies, olives and fennel seed. Place 4 of the cod steaks into a greased baking dish and spread with the anchovy mixture and top each with the remaining cod and a slice of tomato. Brush with remaining oil and season with salt and pepper. Into a bowl mix the tomato puree with wine and pour over fish. Bake about 20 minutes basting occasionally. Remove and sprinkle with parsley.
My Favorite Crab Dish
3 Tbl. butter
4 large button mushrooms, sliced
2 tsp. shallots, finely minced
2 Tbl. tomato paste
1 1/4 heavy whipping cream
1 1/2 lbs. lump crab meat, picked over
salt and freshly ground black pepper
2 egg yolks
1 tsp. fresh parsley, chopped
1 tsp. fresh chives, chopped
1 tsp. fresh tarragon, chopped
Cognac
Into a large saute pan add butter to melt. Add mushrooms and cook stirring about 5 minutes. Add shallots, stirring and cooking to reduce liquid. Add tomato paste and cook stirring about 5 minutes. Pour in 1 cup of cream stirring. Gently add the crab meat and season with salt and pepper, gently heating, do not break up crab meat. Mix egg yolks with 1/4 cup of remaining cream and slowly add this mixture to the crab meat along with herbs. Heat to thicken, but do not boil. Add a generous splash of Cognac. Pour into a chafing dish to keep warmed and serve.
Fruited Rice
2 cups long grain rice
1 cup while rice, rinsed and drained
1 cup dried black currants
1 cup dried apricots
1 medium onion, finely chopped
1 large crisp apple, peeled, cored and finely chopped
1 large pear, peeled, cored and finely chopped
1 cup butter
1 Tbl. curry powder
1 cup slivered almonds (lightly toasted)
salt and freshly ground black pepper
1/4 cup fresh cilantro, chopped
Preheat oven to 375 degrees. Place the apricots and currents in a bowl full of warm water soaking for 30 minutes, drain and chop finely. Cook white rice according to package instructions using chicken stock instead of water. Cook wild rice according to package instructions. When cooked, combine rices. Into a large saute pan, add butter and saute onion, apple and pear for about 6 minutes. Stir in curry powder, dried fruits and almonds. Toss rices with fruit mixture and cilantro. Taste and season with salt and pepper. Place mixture into a lightly buttered (I know, more butter you say) baking dish, cover with foil and bake for about 30 minutes.
Curried Potatoes
6 large Yukon Gold potatoes, peeled and cut into cubes
1/2 tsp. fenugreek seeds
2 Tbl. canola oil
1 large onion, chopped
3 Tbl. fresh ginger, peeled and minced
4 garlic cloves, minced
1 tsp. coriander
1 1/2 tsp. cumin
1 tsp. turmeric
2 tsp. curry powder
2 ruby red tomatoes, chopped
2 dried hot peppers, left whole
Fresh cilantro, chopped (garnish)
Into a pot of boiling salted water add potatoes and cook to just almost done, not quite. Drain well and pat dry with paper towels. Into a large saute pan add oil along with fenugreek seed cooking and stirring to light brown, do not burn or you will have to start over. Add the onion and cook stirring to soften, add ginger and garlic and cook a few more minutes. Add the spices and saute stirring for a few minutes until fragrant. Add the tomato and whole peppers along with about 1/4 cup of water. Simmer about 30 minutes. Add the cooked potatoes, stirring and reduce heat to simmer. Cook potatoes until tender adding a small amount of water if sauce gets to dry. You don't want the sauce runny. When potatoes are tender, remove pepper and discard. Pour potatoes onto serving platter and garnish with fresh cilantro.
Brandied Pork Chops - have made this for caterings many times
6 center cut pork chops about 1 1/2 inches thick
1 Tbl. fresh thyme, chopped
olive oil and butter
2 crisp/sweet apples, cored, peeled and sliced
1 onion, sliced
1 Tbl. all purpose flour
1/2 cup apple juice
1/2 cup heavy whipping cream
3 Tbl. brandy
salt and freshly ground black pepper
Into a large saute pan add a good drizzle of oil with a pat of butter. Add onions and apples sauteing to soften. Remove from pan and keep warm. Add more oil/butter if needed. Season chops with salt, pepper and fresh thyme. Add chops to hot pan and cook about 8 minutes per side to brown. Remove from pan and keep warmed. Add flour to pan juices and whisk over medium heat, slowly whisk in apple juice stirring constantly. Add cream and whisk, pull pan off heat and slowly pour in brandy, return to heat and whisk. Place chops back into pan along with onions and apples. Heat through. Remove to a serving platter and pour over sauce.
Fruited Rice
2 cups long grain rice
1 cup while rice, rinsed and drained
1 cup dried black currants
1 cup dried apricots
1 medium onion, finely chopped
1 large crisp apple, peeled, cored and finely chopped
1 large pear, peeled, cored and finely chopped
1 cup butter
1 Tbl. curry powder
1 cup slivered almonds (lightly toasted)
salt and freshly ground black pepper
1/4 cup fresh cilantro, chopped
Preheat oven to 375 degrees. Place the apricots and currents in a bowl full of warm water soaking for 30 minutes, drain and chop finely. Cook white rice according to package instructions using chicken stock instead of water. Cook wild rice according to package instructions. When cooked, combine rices. Into a large saute pan, add butter and saute onion, apple and pear for about 6 minutes. Stir in curry powder, dried fruits and almonds. Toss rices with fruit mixture and cilantro. Taste and season with salt and pepper. Place mixture into a lightly buttered (I know, more butter you say) baking dish, cover with foil and bake for about 30 minutes.
Curried Potatoes
6 large Yukon Gold potatoes, peeled and cut into cubes
1/2 tsp. fenugreek seeds
2 Tbl. canola oil
1 large onion, chopped
3 Tbl. fresh ginger, peeled and minced
4 garlic cloves, minced
1 tsp. coriander
1 1/2 tsp. cumin
1 tsp. turmeric
2 tsp. curry powder
2 ruby red tomatoes, chopped
2 dried hot peppers, left whole
Fresh cilantro, chopped (garnish)
Into a pot of boiling salted water add potatoes and cook to just almost done, not quite. Drain well and pat dry with paper towels. Into a large saute pan add oil along with fenugreek seed cooking and stirring to light brown, do not burn or you will have to start over. Add the onion and cook stirring to soften, add ginger and garlic and cook a few more minutes. Add the spices and saute stirring for a few minutes until fragrant. Add the tomato and whole peppers along with about 1/4 cup of water. Simmer about 30 minutes. Add the cooked potatoes, stirring and reduce heat to simmer. Cook potatoes until tender adding a small amount of water if sauce gets to dry. You don't want the sauce runny. When potatoes are tender, remove pepper and discard. Pour potatoes onto serving platter and garnish with fresh cilantro.
Brandied Pork Chops - have made this for caterings many times
6 center cut pork chops about 1 1/2 inches thick
1 Tbl. fresh thyme, chopped
olive oil and butter
2 crisp/sweet apples, cored, peeled and sliced
1 onion, sliced
1 Tbl. all purpose flour
1/2 cup apple juice
1/2 cup heavy whipping cream
3 Tbl. brandy
salt and freshly ground black pepper
Into a large saute pan add a good drizzle of oil with a pat of butter. Add onions and apples sauteing to soften. Remove from pan and keep warm. Add more oil/butter if needed. Season chops with salt, pepper and fresh thyme. Add chops to hot pan and cook about 8 minutes per side to brown. Remove from pan and keep warmed. Add flour to pan juices and whisk over medium heat, slowly whisk in apple juice stirring constantly. Add cream and whisk, pull pan off heat and slowly pour in brandy, return to heat and whisk. Place chops back into pan along with onions and apples. Heat through. Remove to a serving platter and pour over sauce.
Lamb Curry - this is a great dish to make especially if you are having a few guests over for dinner
1/4 cup vegetable oil
4 onions, chopped
2 large garlic cloves, minced
2 lbs. boneless lamb shoulder, cut into 2-inch cubes
1/2 cup dry white wine
1 cup plain Greek yogurt
2 tsp. ground coriander
1 1/2 tsp. curry powder
1 1/2 tsp. curry powder
1 tsp. ground ginger
1/2 tsp. ground cardamon
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 cup golden raisins
1/2 cup frozen peas
1/3 cup fresh cilantro, rough chop
Mango chutney (I love adding as a side on my curry, but you don't have to)
1/4 cup golden raisins
1/2 cup frozen peas
1/3 cup fresh cilantro, rough chop
Mango chutney (I love adding as a side on my curry, but you don't have to)
Into a large Dutch oven add oil and add onions and garlic sauteing to tender. Remove from pan. Add meat and brown on all sides, doing this in batches and don't overcrowd. Add spices to pan and stir for a few minutes, until fragrant. Add wine and deglaze by scraping up the brown bits on bottom of pan. When all meat in browned, add back to pan. Return onions and garlic to pot and add the yogurt and raisins, stirring to combine. Simmer about 1 hour until tender. Add peas to heat through. Pour onto serving platter and garnish with cilantro, serve chutney on side. Serve with cooked white rice and hot grilled Naan bread.
Nicoise Green Beans
2 shallots, julienned
1 cup Italian tomatoes (canned, I like Cento brand)
1/2 green pepper, seeded and chopped
salt and freshly ground black pepper
1/4 cup water
1 bay leaf
2 cloves
6 parsley sprigs
1 lb. Haricots verts
1/2 cup olive oil
1/2 cup celery, sliced
Into a saucepan of boiling water add beans and cook about 3 minutes, to crisp/tender, drain well and refresh in an ice bath. Into a large saute pan add the oil, onions and cook to lightly golden brown. Add the tomatoes, green pepper, celery, water, salt and pepper. Into a piece of cheesecloth, add the cloves, bay leaf, parsley sprigs and chervil, closing, tie with a piece of kitchen string. Add the bouquet garni to the vegetables and simmer uncovered about 25 minutes. Add the cooked/cooled green beans and simmer until beans are warmed again. Remove bouquet garni, discard. Pour beans into a pretty serving bowl.
Broccoli Mold
1 large bunch of fresh broccoli
1 shallot, finely minced
2 Tbl. butter
2 Tbl. all purpose flour
1 cup heavy whipping cream
4 eggs, separated (yolks lightly beaten)
pinch of freshly grated nutmeg
1/3 cup Parmesan cheese, grated
salt and freshly ground black pepper
Boiling water
Preheat oven to 350 degrees. Rinse the broccoli in cold water and trim, cut into small pieces. Place the broccoli in a steamer and cook until tender. Remove broccoli, chop into fine pieces. Into a saute pan add the butter, cook shallots to tender and whisk in the four cooking for about 1 minute. Whisk in the cream to thicken and it's smooth. Combine with the broccoli. Remove from heat and stir in the beaten egg yolks, cheese, nutmeg, salt and pepper. Generously butter a 1-qt. ring mold and lightly dust with flour. Pour the mixture into mold and set mold in a large pan, such as a baking pan. Pour about 1-inch of boiling water around bottom of mold, but don't get any into the mold. Bake for about 30 minutes until puffed and set. Remove and let rest for about 5 minutes, run a thin bladed knife around edges and turn out onto a serving large serving plate or platter.
Orange Glazed Carrots
4 cups sliced carrots
6 cloves
3 Tbl. orange juice
1 1/2 Tbl. sugar
4 Tbl. butter
salt and freshly ground black pepper (or you can use white pepper)
Fresh parsley, chopped (garnish)
Into a pot of boiling salted water add sliced carrots and cook about 7 minutes to just tender. Drain well. Into a saucepan, add the orange juice, sugar, butter, cloves, salt and pepper. Cook to melt butter whisking. Remove and discard the cloves. Pour the mixture over cooked carrots, tossing to combine, pour onto serving platter and garnish with parsley.
Sherried Mushrooms
12 large mushroom (wiped off)
fresh lemon juice
4 Tbl. butter
1 garlic clove, minced
2 Tbl. Gruyere, grated
6 Tbl. fresh soft breadcrumbs
1/4 tsp. freshly grated nutmeg
2 Tbl. fresh parsley, chopped
1 Tbl. fresh chives, minced
salt and freshly ground black pepper
1/4 cup dry sherry (something you would drink)
Preheat oven to 350 degrees. Remove the stems from mushrooms and chop the stems and sprinkle the caps with fresh lemon juice. Into a saute pan, melt 2 Tbl. butter and cook the chopped stems for a few minutes, add garlic and cook a few minutes. Stir in the cheese, crumbs, nutmeg, parsley, chives, salt and pepper. Stuff the caps with the mixture and arrange into a buttered baking dish. Sprinkle lightly with sherry and dot with remaining butter. Bake for about 15 minute.
Brandied Sweet Potatoes Casserole - love these
4 large sweet potatoes
2/3 cup brown sugar, packed
1/4 cup water
2 Tbl. butter
1/4 cup golden raisins
1/4 cup brandy
Rinse the sweet potatoes, do not peel. Into a large pot of boiling salted water cook whole potatoes about 20 minutes. Drain, cool and peel. Slice the potatoes and place into a greased baking dish. Preheat oven to 350 degrees. Into a saucepan add the water, brown sugar, butter and raisins, bringing to a boil. Remove pan from heat, add the cognac, place back on heat for a minute and pour the mixture over the potatoes. Bake uncovered about 40 minutes, basting several times with the syrup.
Little Chocolate Love Cakes- yes, I do love these
Custard Sauce
1 1/2 cups whole milk
3 Tbl. sugar
1/2 vanilla bean, split and scraped
3 egg yolks
Cakes
9 oz. bittersweet chocolate, finely chopped
6 Tbl butter
2 Tbl. brandy
1/3 cup sugar
4 eggs separated
3 Tbl. cake flour
Powdered sugar
Fresh raspberries, garnish
Custard; into a saucepan over medium warm the milk, sugar and vanilla bean, stirring constantly to dissolve sugar. Into a small bow whisk the egg yolks, but don't make them foam. Whisk in a little of the hot milk mixture (tempering) into the yolks. Return the eggs to the pan and cook the custard stirring constantly until it coats the back of a spoon. If your finger leaves a trail on the back of a spoon the custard has cooked correctly. Strain into a bowl and chill. Cakes; preheat oven to 400 degrees. Butter and flour 6 (6 oz.) ramekins. Into the top of a double boiler over medium melt the chocolate, butter and brandy stirring to smooth. Into a bowl beat the sugar and egg yolks until lightly colored. Into another bowl of an electric mixer beat the egg whites to stiff. Gently fold the egg whites into the egg yolk mixture. Sift the flour over the top and fold the flour and chocolate into the egg mixture. Spoon the mixture evenly into prepared ramekins. Place ramekins onto a baking sheet and bake about 10 to 12 minutes. Immediately remove from oven and run a sharp bladed paring knife around edges of ramekins. Gently invert the ramekins onto 6 pretty dessert plates and spoon sauce around edges, dusting lightly with powdered sugar. Garnish with a few raspberries and serve. Did I mention I love these, oh my they are delicious!!
Raspberry Trifle - have always enjoyed a good trifle
Custard
3 Tbl. sugar
1 1/2 Tbl. cornstarch
3 egg yolks
2 1/2 cups whole milk
1 tsp. pure vanilla extract
Cake
1 pound cake, cut into 1/2-inch slices (make your own or buy a store bought quality one)
Sherry (something you would drink, a sweet sherry)
2 cups fresh raspberries
Raspberry jam (good quality) I like Saint Dalfour
Whipped Cream
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. raspberry extract
Flaked almonds (lightly toasted) garnish
Custard; into a large saucepan whisk the sugar, cornstarch and yolks. Whisk in the milk in a thin steady stream. Cook over medium stirring constantly until thickened. Cool completely. Line a glass bowl with the pound cake slices. Sprinkle (do not soak) the cake with sherry. Spread a thin layer of jam on the cake slices, top with raspberries. Pour cooled custard over berries and top with whipped cream. Whipped cream; into a bowl of electric mixer add cream and whip to almost stiff peaks, add powdered sugar and extract whip to combine. Cover with plastic wrap and chill several hours When ready to serve sprinkle on some of the almonds.
Do You Love a Perfect Fruit Dessert? Fresh, delicious and easy, well here it is. I used this one many times for catering and everyone loved it.
5 lbs. assorted melons; such as cantaloupe, honeydew, Persian
4-inch slices of fresh ginger, peeled
1/2 vanilla bean, split and scraped
1 Tbl. honey (a good quality)
1 1/2 cups Gewurztraminer wine
1 large juicy orange
Fresh mint leaves (garnish)
With a vegetable peeler, peel the orange. Slice the orange in half and juice. Into a saucepan add the orange juice, peel from the orange, wine, honey, vanilla bean and ginger to a boil over high, reduce to simmer for about 5 minutes. Remove from heat and remove peel, vanilla bean and ginger discarding. Cool mixture about 30 minutes. With a melon baller, form balls of melon and place into a pretty large glass bowl. Pour the cooled orange mixture over the melon and place in refrigerator for at least 1 hour to chill. Garnish with mint leaves.
Mixed Berry Compote - served with freshly whipped cream (simple and delicious)
5 cups blackberries, blueberries and raspberries
6 Tbl. butter, soft
1/2 cup kirsch
1/2 cup sugar
Whipped Cream
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 Tbl. kirsch
Into a large saute pan add the sugar and kirsch and simmer gently over medium to form a light syrup. Add the berries and cook shaking pan about 3 minutes coating berries with syrup. Add butter and cook shaking pan to melt butter. Stir gently and don't break up the berries. Whipped cream; into a bowl of electric mixer beat whipping cream to almost stiff, add powdered sugar and kirsch beating for a minute. To serve; add berries and sauce to pretty serving glasses or dessert bowls and top with whipped cream. mmmmm
Bon Appetit
2 shallots, julienned
1 cup Italian tomatoes (canned, I like Cento brand)
1/2 green pepper, seeded and chopped
salt and freshly ground black pepper
1/4 cup water
1 bay leaf
2 cloves
6 parsley sprigs
1 lb. Haricots verts
1/2 cup olive oil
1/2 cup celery, sliced
Into a saucepan of boiling water add beans and cook about 3 minutes, to crisp/tender, drain well and refresh in an ice bath. Into a large saute pan add the oil, onions and cook to lightly golden brown. Add the tomatoes, green pepper, celery, water, salt and pepper. Into a piece of cheesecloth, add the cloves, bay leaf, parsley sprigs and chervil, closing, tie with a piece of kitchen string. Add the bouquet garni to the vegetables and simmer uncovered about 25 minutes. Add the cooked/cooled green beans and simmer until beans are warmed again. Remove bouquet garni, discard. Pour beans into a pretty serving bowl.
Broccoli Mold
1 large bunch of fresh broccoli
1 shallot, finely minced
2 Tbl. butter
2 Tbl. all purpose flour
1 cup heavy whipping cream
4 eggs, separated (yolks lightly beaten)
pinch of freshly grated nutmeg
1/3 cup Parmesan cheese, grated
salt and freshly ground black pepper
Boiling water
Preheat oven to 350 degrees. Rinse the broccoli in cold water and trim, cut into small pieces. Place the broccoli in a steamer and cook until tender. Remove broccoli, chop into fine pieces. Into a saute pan add the butter, cook shallots to tender and whisk in the four cooking for about 1 minute. Whisk in the cream to thicken and it's smooth. Combine with the broccoli. Remove from heat and stir in the beaten egg yolks, cheese, nutmeg, salt and pepper. Generously butter a 1-qt. ring mold and lightly dust with flour. Pour the mixture into mold and set mold in a large pan, such as a baking pan. Pour about 1-inch of boiling water around bottom of mold, but don't get any into the mold. Bake for about 30 minutes until puffed and set. Remove and let rest for about 5 minutes, run a thin bladed knife around edges and turn out onto a serving large serving plate or platter.
Orange Glazed Carrots
4 cups sliced carrots
6 cloves
3 Tbl. orange juice
1 1/2 Tbl. sugar
4 Tbl. butter
salt and freshly ground black pepper (or you can use white pepper)
Fresh parsley, chopped (garnish)
Into a pot of boiling salted water add sliced carrots and cook about 7 minutes to just tender. Drain well. Into a saucepan, add the orange juice, sugar, butter, cloves, salt and pepper. Cook to melt butter whisking. Remove and discard the cloves. Pour the mixture over cooked carrots, tossing to combine, pour onto serving platter and garnish with parsley.
Sherried Mushrooms
12 large mushroom (wiped off)
fresh lemon juice
4 Tbl. butter
1 garlic clove, minced
2 Tbl. Gruyere, grated
6 Tbl. fresh soft breadcrumbs
1/4 tsp. freshly grated nutmeg
2 Tbl. fresh parsley, chopped
1 Tbl. fresh chives, minced
salt and freshly ground black pepper
1/4 cup dry sherry (something you would drink)
Preheat oven to 350 degrees. Remove the stems from mushrooms and chop the stems and sprinkle the caps with fresh lemon juice. Into a saute pan, melt 2 Tbl. butter and cook the chopped stems for a few minutes, add garlic and cook a few minutes. Stir in the cheese, crumbs, nutmeg, parsley, chives, salt and pepper. Stuff the caps with the mixture and arrange into a buttered baking dish. Sprinkle lightly with sherry and dot with remaining butter. Bake for about 15 minute.
Brandied Sweet Potatoes Casserole - love these
4 large sweet potatoes
2/3 cup brown sugar, packed
1/4 cup water
2 Tbl. butter
1/4 cup golden raisins
1/4 cup brandy
Rinse the sweet potatoes, do not peel. Into a large pot of boiling salted water cook whole potatoes about 20 minutes. Drain, cool and peel. Slice the potatoes and place into a greased baking dish. Preheat oven to 350 degrees. Into a saucepan add the water, brown sugar, butter and raisins, bringing to a boil. Remove pan from heat, add the cognac, place back on heat for a minute and pour the mixture over the potatoes. Bake uncovered about 40 minutes, basting several times with the syrup.
Little Chocolate Love Cakes- yes, I do love these
Custard Sauce
1 1/2 cups whole milk
3 Tbl. sugar
1/2 vanilla bean, split and scraped
3 egg yolks
Cakes
9 oz. bittersweet chocolate, finely chopped
6 Tbl butter
2 Tbl. brandy
1/3 cup sugar
4 eggs separated
3 Tbl. cake flour
Powdered sugar
Fresh raspberries, garnish
Custard; into a saucepan over medium warm the milk, sugar and vanilla bean, stirring constantly to dissolve sugar. Into a small bow whisk the egg yolks, but don't make them foam. Whisk in a little of the hot milk mixture (tempering) into the yolks. Return the eggs to the pan and cook the custard stirring constantly until it coats the back of a spoon. If your finger leaves a trail on the back of a spoon the custard has cooked correctly. Strain into a bowl and chill. Cakes; preheat oven to 400 degrees. Butter and flour 6 (6 oz.) ramekins. Into the top of a double boiler over medium melt the chocolate, butter and brandy stirring to smooth. Into a bowl beat the sugar and egg yolks until lightly colored. Into another bowl of an electric mixer beat the egg whites to stiff. Gently fold the egg whites into the egg yolk mixture. Sift the flour over the top and fold the flour and chocolate into the egg mixture. Spoon the mixture evenly into prepared ramekins. Place ramekins onto a baking sheet and bake about 10 to 12 minutes. Immediately remove from oven and run a sharp bladed paring knife around edges of ramekins. Gently invert the ramekins onto 6 pretty dessert plates and spoon sauce around edges, dusting lightly with powdered sugar. Garnish with a few raspberries and serve. Did I mention I love these, oh my they are delicious!!
Raspberry Trifle - have always enjoyed a good trifle
Custard
3 Tbl. sugar
1 1/2 Tbl. cornstarch
3 egg yolks
2 1/2 cups whole milk
1 tsp. pure vanilla extract
Cake
1 pound cake, cut into 1/2-inch slices (make your own or buy a store bought quality one)
Sherry (something you would drink, a sweet sherry)
2 cups fresh raspberries
Raspberry jam (good quality) I like Saint Dalfour
Whipped Cream
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. raspberry extract
Flaked almonds (lightly toasted) garnish
Custard; into a large saucepan whisk the sugar, cornstarch and yolks. Whisk in the milk in a thin steady stream. Cook over medium stirring constantly until thickened. Cool completely. Line a glass bowl with the pound cake slices. Sprinkle (do not soak) the cake with sherry. Spread a thin layer of jam on the cake slices, top with raspberries. Pour cooled custard over berries and top with whipped cream. Whipped cream; into a bowl of electric mixer add cream and whip to almost stiff peaks, add powdered sugar and extract whip to combine. Cover with plastic wrap and chill several hours When ready to serve sprinkle on some of the almonds.
Do You Love a Perfect Fruit Dessert? Fresh, delicious and easy, well here it is. I used this one many times for catering and everyone loved it.
5 lbs. assorted melons; such as cantaloupe, honeydew, Persian
4-inch slices of fresh ginger, peeled
1/2 vanilla bean, split and scraped
1 Tbl. honey (a good quality)
1 1/2 cups Gewurztraminer wine
1 large juicy orange
Fresh mint leaves (garnish)
With a vegetable peeler, peel the orange. Slice the orange in half and juice. Into a saucepan add the orange juice, peel from the orange, wine, honey, vanilla bean and ginger to a boil over high, reduce to simmer for about 5 minutes. Remove from heat and remove peel, vanilla bean and ginger discarding. Cool mixture about 30 minutes. With a melon baller, form balls of melon and place into a pretty large glass bowl. Pour the cooled orange mixture over the melon and place in refrigerator for at least 1 hour to chill. Garnish with mint leaves.
Mixed Berry Compote - served with freshly whipped cream (simple and delicious)
5 cups blackberries, blueberries and raspberries
6 Tbl. butter, soft
1/2 cup kirsch
1/2 cup sugar
Whipped Cream
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 Tbl. kirsch
Into a large saute pan add the sugar and kirsch and simmer gently over medium to form a light syrup. Add the berries and cook shaking pan about 3 minutes coating berries with syrup. Add butter and cook shaking pan to melt butter. Stir gently and don't break up the berries. Whipped cream; into a bowl of electric mixer beat whipping cream to almost stiff, add powdered sugar and kirsch beating for a minute. To serve; add berries and sauce to pretty serving glasses or dessert bowls and top with whipped cream. mmmmm
Bon Appetit
"Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It is not rude, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres. Love never fails....." - 1 Corinthians 12:4-8
"Scarcely had I passed them when I found the one my heart loves. I held him and would not let go till I had brought him to my mother's house, to the room of the one who conceived me." - Song of Solomon 3:4
"My lover is mine, and I am his." - Song of Solomon 2:16
"You have captured my heart, my treasure, my bride. You hold it hostage with one glance of your eyes, with a single jewel of your necklace." - Song of Solomon 4:9
"Your love delights me, my treasure, my bride. Your love is better than wine, your perfume more fragrant than spices." - Song of Solomon 4:10
"You are so handsome, my love, pleasing beyond words!" - Song of Solomon 1:16
"Kiss me and kiss me again, for your love is sweeter than wine." - Song of Solomon 1:2
"Husbands, love your wives, just as Christ loved the church and gave himself up for her." - Ephesians 5:25
