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VALENTINE'S DAY MENUS AND RECIPES

MENU I

MENU II

MENU III

MENU IV

I love duck breasts. They are quick and easy to prepare and make a very elegant presentation. Cook the shrimp and make the cocktail sauce early in the day and refrigerate until needed. Serve in small glass bowls or sherbert dishes lined with a little lettuce. Hang the shrimp tails over the sides and place some sauce in the center. The potato gratin takes some time to bake, but requires little attention. The kahlua parfaits can be assembled ahead of time and placed in the freezer. The salad can be prepared ahead of time, without the dressing, and kept in the refrigerator. Before serving, make the dressing and toss it and the cheese with the salad. The duck can be made when needed.

This is a very easy and quick menu. The mousse can be made early and refrigerated. The peppers can be made early in the day and left at room temperature. Or they can be made a day or two ahead. Cover and refrigerate. Let stand at room temperature for at least one hour before serving. The lamb, polenta and broccolini take about equal time. Start by searing the lamb then, while it is roasting, make the polenta and broccolini. Keep everything warm while making the sauce.

This is different, easy and so delicious. The red color for Valentine's Day is carried throughout the meal, with varying flavors. The beets may be roasted ahead of time and refrigerated, along with the tops. Bring to room temperature before assembling the salads, which may be served as a first course. The veal can be breaded ahead of time and refrigerated for up to two hours. The pasta can also be made ahead, refrigerated, and microwaved, covered, to reheat. Don't forget when serving to top with a little of the tomato cream sauce. The green beans are easy to prep and cook, requiring very little attention, and may be served hot or at room temperature. The dessert can be made early in the day or the day before and refrigerated. Relax and enjoy your company.

This is absolutely wonderful. It is so easy that none of it needs to be prepared ahead of time, except for the fruit, which should be cut and mixed about two hours before dinner. Cover and refrigerate until serving. If desired, the soup may be made earlier and reheated. Enjoy!

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