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Valentine’s Day Recipes Week 2: Four Courses with Virtual Potluck and Taste

Valentine’s Day Recipes Week 2: Four Courses with Virtual Potluck and Taste

Will Ferrell and Rachel Dratch enjoying a Lover's Feast on SNL

As I shared with you last week, Virtual Potluck is coming together to show you how to make more than just reservations for Valentine’s Day this year. Each week, four of our 12 bloggers will be putting their best food forward as part of a 4 course “Lovers Feast” and what Valentine’s Day is complete without a TASTE-y libation?

So we teamed up with Otis over at Taste on The N8tion.com to make us custom cocktails to go with each course — they even whipped up some yummy non-alcoholic beverages for those of you who don’t imbibe (see week 1.)

About Taste on The N8tion

Taste is a new mixology show that features cool cocktails from the common guy. From the creative minds at N8tion.com, our resident “booze head” Otis showcases classic and not-so-classic cocktail recipes. Who is Otis???? We found him under a bar in downtown Atlanta nursing a Corona while holding a box of Krispy Kreme doughnuts. No seriously, after tending bars for countless college parties, he honed his bartending skills in local taverns on the nights he wasn’t moonlighting as a bouncer. Taste is a product of N8tion.com, an independent television and radio network founded by brothers Myron and Otis McDaniel.

This week’s participating VP blogs:

Check them all out and keep an eye out for next week’s last 4 course Valentine’s Day Menu.

APPETIZER: Tara at Foodie brings us Herbed Smoked Salmon Mousse Croûte — smoked salmon mousse on a grilled toast drizzled with white truffle oil and sprinkled with fresh herbs.

INTERMEZZO: Right here on The Groovy Foody look for Pomegranate, Beet Root and Blood Orange Savory Sorbet served with goat cheese, thyme and crushed almonds.

 

ENTREE: Susan at 30AEATS  Brings on a sexy, Creamy and Savory Fondue (using lobster and beef)

 

 

DESSERT: Theresa at Food Hunter’s Guide whips up a Chocolate Mascarpone & Amaretto Layer Cake

Valentine’s Day Recipe: Pomegranate, Beet Root and Blood Orange Sorbet

Valentine’s Day Recipe: Pomegranate, Beet Root and Blood Orange Sorbet

Valentine’s Day — synonymous with hearts and the color red.

It has a long history, steeped in blood.

Blood that runs through your veins, pumps from your heart, through your body, quickening your pulse, as your heart flutters and your skin becomes heated, flushed pink– maybe red, in anticipation of the touch of your loved one.

My favorite love poem is by Pablo Neruda.

I share it with you today, not only because it is utterly beautiful but because it speaks to the heart of the dish I have created for you this Valentine’s Day.

Salt Rose (or rose salt, as you like it.)

Sonnet XVII by Pablo Neruda

I do not love you as if you were salt-rose, or topaz,

or the arrow of carnations the fire shoots off.

I love you as certain dark things are to be loved,

in secret, between the shadow and the soul.

I love you as the plant that never blooms

but carries in itself the light of hidden flowers;

thanks to your love a certain solid fragrance,

risen from the earth, lives darkly in my body.

I love you without knowing how, or when, or from where.

I love you straightforwardly, without complexities or pride;

so I love you because I know no other way

than this: where I does not exist, nor you,

so close that your hand on my chest is my hand,

so close that your eyes close as I fall asleep.

This is the root of my dish. The deepest hues of red found in nature, imbue this dish with its ruddy stain and yet — I didn’t wish it to be sweet. Even with citrus and sugared beet and pomegranate, I wanted this dish to be like love — deep, sensual, sometimes dark, with a bit of a bite but paired always with the purity of something creamy, soft and pale in juxtaposition — like joy, like a new baby’s fragrant flesh, like the naiveté of a young lover’s first kiss.

As I thought about the flavor palette for this Intermezzo, I chose beet root for its earthy, dark taste, with just a hint of sweetness; blood orange for its fragrance and hue but also its citric zing; pomegranate for its sour as well as sweet qualities; and then I decided on thyme. Rosemary seemed too obvious and might just overpower, stealing the show but thyme — thyme is a gracious herb, yielding and harmonious, it nurtures and supports other flavors with its warm, aromatics. And thyme fittingly, originates from the  Greek word thymon, meaning “courage.” The kind of courage one must muster to declare your love for the first time — thyme is also long considered an aphrodisiac.

But we were still in danger of being a little too sweet. It lacked ardor, it needed something stronger, like that bite on the neck at the height of passion, to take it over the edge — radish. Sharp, spicy, could turn bitter if used in the wrong proportions. It was risky, like love — radish was perfect.

Pairing it with a creamy, but tart and earthen scented goat cheese, sprinkled with thyme leaves and crushed almonds would ensure a rich, silken mouth-feel, with neither flavor (sorbet nor cheese) becoming overbearing. The almonds would lend the dish some much-needed texture and crunch to round out the experience.

The result was divine.

My husband raved and devoured it.

I ate each bite slowly, luxuriating in the flavor play and textural balance.

Digital camera on the fritz- this is what you get when you go old skool. New pic to come.

A small serving goes a long way.This dish is meant to whet the appetite for a richer meal and the promise of what comes after. . .

Pair it with the drink created especially for it by Otis’ from Taste on The N8tion,  or with a slim glass of dry champagne to cleanse the palate.

But whatever you do — enjoy!

Savory Pomegranate, Beet Root and Blood Orange Sorbet

  • 1 1/2 lbs red beets, trimmed, peeled and cut into four
  • 3 large or 4 med radishes, cleaned, trimmed and cut in two (leave the peel in tact)
  • 1/2 cup pomegranate juice
  • 1/4 cup of fresh squeezed blood orange juice
  • 2 Tbsp honey
  • 3 sprigs of thyme leaves removed and crushed between your fingers
  • 1/4 tsp salt

Preparation:

In a large saucepan over medium-high heat, cover the beets with just enough water to completely submerge them and boil until they are fork-tender, about 15-20 minutes.

Halfway through cooking time, add the radishes and cook until fork tender as well.

Drain the water.

Process the hot beets and radishes in a food processor or blender with the remaining ingredients, until smooth puree is formed.

Chill the mixture for an hour, finish with an ice cream maker as directed by manufacturer or freeze in an airtight container for another 2 to 4 hours before removing to serve. Let thaw 10 minutes before serving.

Serve with creamy chèvre , topped with a sprinkle of fresh thyme and crushed almonds.


Valentine’s Day Recipes with Virtual Potluck and Taste

Valentine’s Day Recipes with Virtual Potluck and Taste

A delight for an anniversary or Valentine's Day

Valentine’s Day is just around the corner, and Virtual Potluck is going to show you how to make more than reservations this year. Each week until Valentine’s Day four of our 12 bloggers will be putting their best food forward as part of a 4 course lovers feast and what Valentine’s Day is complete without a TASTE-y libation? So we teamed up with Otis over at Taste on The N8tion.com to make us custom cocktails to go with each course — they even whipped up some yummy non-alcoholic beverages to help you celebrate, even if you don’t imbibe.

About Taste on The N8tion

Taste is a new mixology show that features cool cocktails from the common guy. From the creative minds at N8tion.com, our resident “booze head” Otis showcases classic and not-so-classic cocktail recipes. Who is Otis???? We found him under a bar in downtown Atlanta nursing a Corona while holding a box of Krispy Kreme doughnuts. No seriously, after tending bars for countless college parties, he honed his bartending skills in local taverns on the nights he wasn’t moonlighting as a bouncer. Taste is a product of N8tion.com, an independent television and radio network founded by brothers Myron and Otis McDaniel.

This week’s participating VP blogs and their dishes

Check them all out and keep an eye out for next week’s 4 course Valentine’s Day Menu.

*APPETIZER by  Diabetic Foodie:  Sweet Potato Wontons

This dish is paired with a  non-alcoholic and low carb drink called A Night in Old Mandaly

*INTERMEZZO by Thyme in Our Kitchen  French onion soup

This dish is paired with a non-alcoholic drink called Light La Garda.

 

*ENTREE Cookistry: Noodles with Tomatoes, fresh basil and artichoke hearts

This meal is paired an alcoholic drink called a Grand Ginger.

 

*DESSERT by Farm Girl Gourmet: Chocolate Lovers Cheesecake

This dessert is paired with an alcoholic drink called A Peace of Heaven