Valentine's Day Recipes from Inside Guelph
Easy Chocolate Fondue
This simple fondue is easy enough for anyone to make and enjoy. A great dessert to share with friends or keep it small enough for 2. Leftovers can be melted in the microwave if desired.
6 oz (180 g) milk or bittersweet chocolate, chopped
1/4 cup (50 ml) unsalted butter
1/4 cup (50 mL) 35 % whipping cream
Dried fruit, strawberries, pineapple, banana
In small saucepan melt chocolate chips, butter and cream over low heat, stirring frequently, until smooth. Pour into lit fondue pot. Using fondue forks, dip fruit into warmed chocolate.
Makes 4 servings.
Tip: Substitute 1 cup (250 mL) bittersweet or semi sweet chocolate chips for the milk chocolate.
Mixed Seafood Salad
Here is a cold salad that is perfect for a small appetizer or to serve on a larger scale for people to help themselves. This needs to be made ahead to enjoy the full flavour of the seafood and citrus flavours.
1 calamari, cleaned
6 large sea scallops
4 oz (125 g) medium raw shrimp, peeled and deveined
1/4 cup (50 mL) extra virgin olive oil
4 cloves garlic, minced
1/4 tsp (1 mL) hot pepper flakes
1 jar (750 mL) pickled vegetables, drained and chopped
1/4 cup (50 mL) slivered green olives
1/4 cup (50 mL) chopped Italian parsley
1 tbsp (15 mL) capers
2 tbsp (25 mL) white vinegar
2 tbsp (25 mL) lemon juice
Leaf lettuce leaves
Slice calamari body into rings and separate tentacles. Cut scallops into quarters and shrimp in half.
In saucepan of simmering water, cook calamari for 1 minute. Remove with slotted spoon. Repeat with shrimp and scallops; set aside.
In non-stick skillet, heat oil over medium heat and cook garlic for 30 seconds. Add calamari, shrimp, scallops and hot pepper flakes. Toss and cook for 2 minutes. Scrape into large bowl. Add pickled vegetables, olives, parsley, and capers and toss to combine. Add vinegar, lemon juice, salt and pepper and toss well. Cover and refrigerate for at least 1hour or for up to 12 hours. Serve on lettuce.
Makes 6 servings.
Prosciutto Wrapped Shrimp with Spicy Dipping Sauce
Buy jumbo tiger shrimp and make sure everybody gets at least one. The bigger shrimps can handle the special wrapper of prosciutto and its touch of saltiness. Simply dressed it’s a perfect pick up appetizer with the dipping sauce alongside.
12 raw jumbo shrimp, peeled and deveined
1 tbsp (15 mL) extra-virgin olive oil
6 thin slices prosciutto, halved
Spicy Dipping Sauce:
¼ cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) red wine vinegar
2 tbsp (25 mL) chopped fresh Italian parsley
1 clove garlic, minced
2 tsp (10 mL) capers
½ tsp (2 mL) dried hot pepper flakes
Peel and devein shrimp leaving tails intact. In bowl, toss shrimp with oil and pepper. Wrap each shrimp with prosciutto. Place on plate and cover and refrigerate for up to 4 hours.
Spicy Dipping Sauce: Meanwhile, in bowl stir together oil, vinegar, parsley, garlic, capers, pepper flakes and season with salt to taste. Cover and let stand at room temperature for up to 2 hours.
Place shrimp on greased grill over medium-high heat and grill for about 5 minutes, turning once or until shrimp are firm and prosciutto is crisp. Serve with Dipping Sauce.
Makes 6 servings.
Tip: You can use large sea scallops for the shrimp for another seafood option.