VALENTINES DINNER RECIPES FOR A 3 COURSE MEAL

If you want to impress your significant other by cooking a luxurious dinner, we’ve got just the right recipes to give you a Valentines for two you’ll never forget.

Nevada has some incredible wineries and I am sure you are thinking, “Would that even be possible in a desert climate?” Well let me tell you there are and I have chosen to focus on Pahrump Valley Winery — Nevada’s leading producer of Nevada–grown wines. Their wines have earned 107 national wine awards, 3 double gold, 18 gold, 54 silver and 32 bronze. Located in Pahrump just over an hour outside of Las Vegas, Pahrump Valley winery has been going strong since the 90s.

Symphony, their “upscale casual” restaurant is named after their gold medal winning wine of the same name. Providing breakfast, lunch and dinner, you can Dine by the Vines! You can learn and taste these fabulous wines yourself by joining the Pahrump Valley Winery Wine Clubs. I have paired one of their award–winning wines with each course recipe this month. The hints and notes of these delicious wines are going to complete each course and add depth to every bite.

APPETIZER

Distinct and contemporary mixed with quality and variety, our 1st course will set the mood for the meal to come.

Desert Blush- American

This is a great fruity and sweet wine that burst with flavor. This wine pairs well with hot and spicy foods, salads with vinaigrette dressings or sipping on a warm summer day with cheese and crackers.

SMOKY CHEESE FONDUE

Prep Time: 10 min

Total Time: 10 min

Servings: 2 persons

Ingredients

• 2 cups heavy cream
• 3 cups smoked Gouda, shredded
• 1 cup sharp cheddar, shredded
• 1 Tbsp roasted garlic, smash and minced
• 2 Tbsp olive oil
• TT Salt and Pepper
• 1 stalk celery, sticks
• 1 carrot, sticks
• ¼ jicama, peel and sticks
• ¼ loaf French bread, cubed
• 1 apple, cored and 1/8th

Instructions

1. Simmer milk and garlic for 3-5 minutes.
2. Slowly whisk in the shredded cheeses, small amounts at a time. Whisk until all the cheese is completely melted before adding more.
3. Drizzle bread cubes in olive oil and season with salt and black pepper.
4. Spread bread onto a baking sheet and place in a 425f oven and bake for 3-5 minutes.
5. Celery is cut into 4 strips and then cut into 1-2 inch pieces.
6. Carrots are peeled with ends trimmed off. Slice carrot into strips lengthwise and then cut into 1-2 inch pieces.
7. Jicama is peeled and sliced into rings. Cut ¼ inch sticks from rings lengthwise.
8. Pour melted cheese into a fondue pot or ceramic bowl. Arrange the veggies, fruit and bread onto a plate and enjoy.

ENTREE

Influenced by regional cuisines, this dish is literally visual art

 “Estate” Syrah

2011 vintage. This wine quickly became the fastest selling dry red wine in their history.

HERB CRUSTED RACK OF LAMB

Prep Time: 30min

Total Time: 70 min

Servings: 2 persons

Ingredients

• 1 rack Lamb, frenched
• 2 Tbsp rosemary
• ¼ cup country style Dijon mustard
• 1 clove garlic, minced
• ¼ Italian style bread crumbs
• TT salt and pepper
• 2 Tbsp olive oil

Instructions

1. Pre heat oven to 375f
2. Season lamb with salt and pepper
3. Heat oil in sauté pan over med-high heat
4. Sear lamb on both sides, 3-4 min each side
5. Mix rosemary, mustard, garlic and bread crumbs well
6. Coat the lamb, meat side, with herb mixture
7. Place lamb, crust side up in center of oven and roast for 25 minutes. 130 internal temp for medium rare and 10-15 minutes more if you wish med-well.

Side Note: There is a thin membrane or “silver skin” that you will want to remove from the loin to prevent the chop from coming out chewy.

DESSERT

Will you be remembering or living in 2021? This decadent dessert will definitely be remembered fondly for many dinners to come, knowing that life is worth living  sharing with that special someone in your life.

Vinho Doce “Port”

Barrel aged sweet red wine Hints of sweet raspberry, caramelized sugar, rich plum and toffee. Cries out chocolate!

CHOCOLATE AND CHERRY COBLLER

Prep Time: 10 min

Total Time: 35 min

Servings: 2 persons

Ingredients

• ½ cup maraschino cherries, stem and juice removed
• ¼ cup of Brandy
• 1/2 stick butter
• 2 Tbsp dark brown sugar
• 1 egg, whole
• ¼ tsp vanilla extract
• 2/3 cup flour
• ¼ cup cocoa powder, unsweetened
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup dark chocolate, chunks
• ¼ cup powder sugar
• ½ Tbsp corn syrup
• ½ tsp water

Instructions

1. Place cherries and brandy in a small container overnight, shaking container a couple times.
2. Preheat oven at 350f. Grease a 5 inch cast iron skillet with cooking spray
3. Place butter, brown sugar, egg in mixing bowl and cream until light and fluffy. Add extract and mix well. Add flour, cocoa, baking soda and salt to mix and combine.
4. Drain the brandy from the cherries and add them to your batter. Fold in the cherries and chocolate chunks into the batter.
5. Spread the batter evenly into the skillet and bake for 25 minutes. The edges should be crispy but the center will be soft. The center is cooked no need to panic.
6. Allow the dish to cool to a slightly warm.
7. The glaze is prepared in a small mixing bowl by whisking together the powdered sugar, corn syrup, water and cherry juice from the cherry jar. Pour the glaze over the cobbler just before serving and grab 2 spoons. Sharing is caring!