The planets are aligning in a strange and awesome way, and preparing for a spectacular love fest this coming February 14.
Why?
For the third time since 1900, both the Chinese New Year — celebrating the Year of the Tiger — and Valentine’s Day fall on the same date. Hold onto your hats as it means celebrations galore in all areas of our lives, be if family, friendship and love.
The great equalizer among both festivities? The colour red.
Red stands for luck, passion, pleasure and flavour. It sets the mood for good things to come, be it in the clothes we wear, the foods we serve. And research shows fruits and vegetables rich in this colour means we're eating to good health.
In celebration of this auspicious occasion, enjoy the following foods that we guarantee will make you blush red with joy!
CHERRY EMBRACE
Set the mood and snuggle up with an after-dessert cherry cognac . Recipe courtesy of Cherry Marketing Institute (CMI),
Cherry Cognac:
1/2 cup (125ml) dried cherries
1 1/2 cups (375ml) cognac
Drink:
1 oz (30 ml) cherry cognac
1/2 oz (15 ml) white crème de cacao
To make cherry cognac, soak dried cherries in cognac for 24 hours; reserve cherries for garnish if desired.
Mix the cherry cognac and crème to cacao.
Chill and serve.
Serves 1.
HEIRLOOM BEET AND APPLE SALAD
The gorgeous hues of the humble beet are celebrated in this elegant, delicious recipe courtesy of Chef Ryan Gustafson of the Fairmont Royal York Hotel. Note, the chef calls on a variety of different coloured beets, which are available in most grocery stores or supermarkets. If you can't source the golden or candy cane-striped beets, use regular red beets.
Lemon-Thyme Vinaigrette
1 Tbsp. (30ml) grainy mustard
Juice of 3 lemons
5 sprigs fresh thyme
1/4 cup (50ml) champagne vinegar
3/4 cup (175ml) grape seed oil
Salt and pepper
Salad
4 red beets
4 gold beets
4 "candy cane" beets
Salt/pepper, to taste
1 Tbsp. (15ml) olive oil
1 tsp. (5ml) EACH dried chives, tarragon, basil
Pinch salt and pepper.
6 heads Lolla Rossa heads of lettuce (a delicate, leafy lettuce with red tops, similar to Boston Bib; core removed, trimmed and cleaned)
4 thin slices speck (a juniper-flavoured ham similar to proscutto; ask for it at deli counter)
1/2 cup(125ml) hazelnuts, toasted
1/2 cup (125ml) diced feta cheese
4 tsp. (20ml) good quality balsamic vinegar (older the better)
Dressing: In blender add mustard, juice of lemons, thyme, and vinegar and blend. With blender running slowly pour grape seed oil emulsifying dressing. Season with salt and pepper to taste.
Salad: Season beets with salt, pepper and olive oil. Wrap in tinfoil according to colour and roast in a 375F (190C) preheated oven until fork tender, around 30 minutes. When beets are cool enough to handle peel skin away and cut in half. Toss beets in extra-virgin olive oil, herbs, salt and pepper. Salt and pepper. Set aside.
Toss salad with lemon-thyme vinaigrette . Cut apple from top to bottom in thin slices.
On four individual salad plates, place one slice of speck. Evenly divide salad and place in centre of each plate. Decorate edges of each plate with cut beets, alternating different colours to make an eye-appealing arrangement.
Evenly sprinkle on all four plates feta cheese and hazelnuts. Drizzle with balsamic. Place apple slices on top of greens in a decorative way and serve.
Serves 4.
KUNG PAO WATERMELON SHRIMP
Sweet, sour and spicy are the traditional flavours of Chinese Kung Pao sauce. This recipe makes use of convenient store-bought sauce but ups the ante with morsels of juicy watermelon, tender shrimp and crunchy peanuts. Cut the watermelon into heart shapes to impress your sweetheart this Valentine's Day. Recipe courtesy Watermelon Board.
2 Tbsp (30 ml) peanut oil
6 garlic cloves, thinly sliced
2 lbs (1 kg) large shrimp, peeled and de-veined
1 cup (250 ml) dry roasted salted peanuts
1 cup (250 ml) prepared Kung Pao sauce
2 cups (500 ml) chopped watermelon
Heat oil in a large heavy saute pan or wok over high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and stir-fry until shrimp begin to turn pink. Add peanuts and cook, stirring, 30 seconds longer. Add sauce and reduce heat to medium-low. Simmer until sauce is heated through and shrimp are just cooked, approximately 2 minutes. Remove from heat.
Stir in watermelon and serve immediately.
Serves 6.
GRILLED TOMATO PIZZA
This light, fresh-tasting pizza with a crisp crust and a topping of luscious ripe tomatoes lets you enjoy winter grilling. Serve it for lunch or cut it into small pieces for a tasty starter. For individual pizzas, use small pitas or naan bread. Recipe courtesy Foodland Ontario
1/4 cup (50 ml) olive oil
1 clove garlic, crushed
1 Tbsp (15 ml) chopped fresh basil
Pinch each of salt, pepper and cayenne pepper (approx)
1 12-in. (30-cm) purchased pizza crust
1 cup (250 mL) shredded sharp cheese (Asiago, old Cheddar or mixture of Italian cheeses)
2 large ripe field tomatoes, sliced
1/4 cup (50 ml) shaved Parmesan cheese
1 Tbsp (15 ml) each of chopped fresh basil, parsley and chives
In small bowl, mix together olive oil, garlic, and basil. Stir in salt, pepper and cayenne. Let stand at room temperature for 30 minutes to blend flavours.
Brush pizza crust with some of oil mixture. Grill over high heat, oiled-side-down, until nicely browned, about 3 minutes. Reduce barbecue setting to medium heat. Brush grilled side lightly with more of oil mixture. Sprinkle half of shredded cheese evenly on crust. Arrange tomato slices on cheese. Sprinkle lightly with salt and pepper. Top with remaining shredded cheese and Parmesan.
Carefully place pizza on grill; close lid and grill just until cheese melts and bottom of crust is light brown, 3 to 4 minutes. Sprinkle with basil, parsley and chives; drizzle with remaining oil. Cut into slices.
Serves 2-4.
