CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE and GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE and CHOCOLATE MERINGUES AND STRAWBERRIES

Ever since our first Valentines together, my husband and I have cooked at home. For quite a few years we have had a wonderful and very dear couple join us - they met at our house and then became engaged here - and as our culinary skills have increased, so have the number of people we have included.
We usually begin the evening with appetizers and cocktails upstairs, then we negotiate the stairs down to the wine cellar for the first course, main course and appetizer.
This years meal began with a Cedar Planked Brie, continued with a simple green salad and moved on to a fragrant, delicious leg of lamb, that my husband prepared, before concluding with Chocolate Meringues.
As fantastic as everything was, I must admit, I couldn't wait for the next day - for thinly sliced lamb on soft, fresh bread, with butter, ketchup and a sprinkle of sea salt, which is how I loved it while growing up in New Zealand.
I anticipated the left overs as much as I look forward to our special celebration each year - a lot!!

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE

1 cedar grilling plank
1/4 cup brown sugar
1/4 cup chopped pecans
2 tablespoons dried apricots, chopped
1 tablespoon bourbon
1 round of brie
2 tablespoons blackberry jam

Soak the cedar plank in water for 30 minutes.
Meanwhile, in a bowl, stir together the brown sugar, pecans, dried apricots and bourbon.
Heat oven to 400F.
Place the brie on the wet cedar plank. Spread the jam over the top of the cheese. Spoon the fruit and nut mixture over the jam.
Place the plank with the brie on a cookie sheet in the oven, bake for 10 minutes, or until the brie is slightly softened and the sugar melts.
Serve with grapes and sliced apple and pear, if desired.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2013
www.arkansasonline.com/news/features/food/‎

GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE

1 head of butter lettuce, leaves torn
1 head of red leaf lettuce, leaves torn
thinly sliced radishes
1/3 cup olive oil
3 tablespoons chopped shallot
1 cup red wine
5 tablespoons red wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons salt
2 teaspoons freshly ground black pepper

Place lettuce and radishes on individual serving plates.
In a small saucepan, heat oil over medium-high heat. Add shallot and cook for 4 to 5 minutes, or until tender. Add red wine, and bring to a simmer. Cook for 6 minutes. Pour mixture into the container of a blender. Add vinegar, mustard, salt and pepper. Pulse until mixture is emulsified and smooth. Serve warm over salad.
Enjoy!

Recipe adapted from Southern Lady, September/October 2011
www.southernladymagazine.com/recipes/‎

CHOCOLATE MERINGUES AND STRAWBERRIES

8 ounces of frozen strawberries, thawed
3/4 cup plus 2 tablespoons of sugar, divided
1 teaspoon balsamic vinegar (I used a violet balsamic)
3 egg whites at room temperature
1/4 teaspoon cream of tartar
5 teaspoons cocoa powder, sifted
3/4 cup cream
2 tablespoons confectioner's sugar
2 ounces dark chocolate, shaved

Heat oven to 325F.
In a bowl, combine strawberries, 2 tablespoons sugar and vinegar. Using an electric mixer, beat egg whites until peaks form. Add cream of tartar and a pinch of salt, beat to combine. Slowly add remaining 3/4 cup sugar, beating until stiff peaks form. Sprinkle cocoa over egg mixture, whip until just combined. Spread into 6 mounds, 3 inches each, on a parchment paper-lined baking sheet.
Place in oven, reduce temperature to 300F and bake until meringues are dry on the outside and soft in the center, about 50 minutes. Cool on sheets.
Using an electric mixer, whip cream and confectioners sugar. Top meringues evenly with berry mixture, whipped cream and chocolate.
Enjoy!

FRENCH TOAST WITH STRAWBERRIES and PEACH FRENCH TOAST and CHOCOLATE FRENCH TOAST

With the weekend languidly stretching ahead, brunch seems like a wonderful way to spend a leisurely morning and a delicious way to enjoy some of the fresh produce of the season, and a little chocolate.

FRENCH TOAST WITH STRAWBERRIES

3 eggs
2 teaspoons sugar
1/4 teaspoon cinnamon
1/2 cup milk or half and half
8 slices french bread
2 cups of fresh strawberries, hulls removed
yogurt, sour cream or whipped cream to serve

In a shallow dish, beat eggs with sugar, cinnamon and milk. Dip bread slices in batter, coating well on both sides.
Lightly coat a large frying pan with cooking spray and place over medium heat. Add bread slices and cook until brown, turn and brown remaining side.
For each serving, arrange 2 pieces of French toast on a warm plate so that they slightly overlap. Arrange strawberries over toast and serve with yogurt, sour cream or whipped cream.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2004
www.arkansasonline.com/news/features/food/

PEACH FRENCH TOAST

1 cup brown sugar
1/2 cup butter
2 tablespoons water
1 (29 ounce) can of sliced peaches, drained (you can substitute fresh ripe peaches)
12 slices of day-old french bread
4 eggs
1/3 cup milk
1 tablespoon vanilla extract
ground cinnamon to taste

In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring frequently.
Pour the brown sugar mixture into a 7 by 11 baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs, milk and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate 8 hours or overnight.
Remove the dish from the refrigerator about 30 minutes before baking, to come to room temperature. Heat the oven to 350F.
Bake for 25 to 30 minutes, or until the bread is golden brown and the egg mixture is set.
Enjoy!

Recipe adapted from All Recipes
allrecipes.com/recipe/grandmas-peach-french-toast/‎

CHOCOLATE FRENCH TOAST

1 loaf of day old French bread
1 cup chocolate chips
5 eggs, beaten
1 1/4 cups milk
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

Spray a 13 by 9 inch baking pan with nonstick cooking spray.
Cut the  French bread into 6 slices, each 1 1/2 inches thick. Using a small, sharp knife, cut 2 inch long slits in one side of each bread slice, cutting 3/4 of the way through the bread, to create a pocket. Spoon 2 heaping tablespoons of chocolate chips into the pocket of each bread slice, press to close. Place filled slices into prepared baking pan. Whisk together eggs, milk, cinnamon, and vanilla in a medium bowl. Pour egg mixture evenly over bread, carefully turn pieces over, spooning mixture in pan over top of bread.
Cover pan and refrigerate several hours or overnight.
Heat oven to 400F. Bake, uncovered, 20 to 25 minutes or until golden brown.
Enjoy!

Recipe adapted from The Morning News, January 2002