Valentine’s Day is a special day for us. The last Valentine’s Day we went away for the evening. We left our children with a babysitter. Tom drove to a very romantic bed and breakfast inn. We renewed our vows, and realized why we still loved each other. Timmy, and Sandy wish their father was still alive. They miss their father so much, and I miss my him so very much.

For couples who are lucky enough to have a Valentine’s Day, don’t forget to cherish that moment. Your spouse or significant other can be here one day, and gone the next. You never know what the future holds. Here’s an idea for a quiet Valentine’s evening.

Cook a very special entree, such as the one below

Champagne Poached Alaska Salmon recipe

Makes 4 servings

4 (6 to 8 ounce) Alaska salmon steaks or fillets,
skin and bones removed
2 cups champagne
1/4 cup fresh lime juice
4 slices red onion
1 tablespoon capers, optional
4 sprigs fresh tarragon
1/2 cup honey Dijon mustard
1 1/2 teaspoons fresh tarragon, chopped
Salt and pepper, to taste

Mix together mustard and chopped tarragon; set aside.

Season Alaska salmon steaks/fillets lightly with salt and pepper. Place in a pan just large enough to hold the salmon in 1 layer. Add the champagne, lime juice and just enough water to cover the fish. Remove the fish and bring the liquid to a boil. Return the salmon steaks/fillets to the pan. Top each with an onion slice, capers and tarragon sprig. Reduce heat to a simmer, cover pan with foil and poach at no more than a simmer for 6 to 10 minutes (depending on the thickness of the salmon). Remove salmon steaks/fillets from the liquid and place on 4 warm serving plates. Top each piece of fish with 1 ounce of the mustard mixture and serve.

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Make sure to pick out your favorite wine, whether it is red or white. That’s your choice.

For dessert, try a special recipe such as the one below.

CHOCOLATE, VIENNA STYLE

Use four ounces of Walter Baker & Co.’s Vanilla Chocolate, one quart of milk, three tablespoonfuls of hot water, and one tablespoonful of sugar.

Cut the chocolate in fine bits. Put the milk on the stove in the double-boiler, and when it has been heated to the boiling point, put the chocolate, sugar and water in a small iron or granite-ware pan, and stir over a hot fire until smooth and glossy. Stir this mixture into the hot milk, and beat well with a whisk. Serve at once, putting a tablespoonful of whipped cream in each cup and then filling up with the chocolate.

The plain chocolate may be used instead of the vanilla, but in that case use a teaspoonful of vanilla extract and three generous tablespoonfuls of sugar instead of one.

Best of Luck on Valentine’s Day. We wish we were as lucky.

Theresa Lisenby
Duchess of Chocolate

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