By now, y’all know that I’m conflicted about Valentine’s Day. I think the idea of one day that is dedicated to LOVE is wonderful, but when you throw in all the commercialism and pressure, you lose me.
And this comes from the girl who got engaged on television on Valentine’s Day! I wish you could watch the video with us…it’s really fun and Walter Cronkite was the guest that morning on the show and he cried. It’s a treasure.
This year…I’m cooking dinner at home and it’s going to be simple and delicious.
Beef Fondue with Dipping Sauce (There will also be fresh veggies too.) I cut the meat and make the sauces. You will need a fondue pot. I ditched the sterno years ago and bought and electric one. This is the one I bought and I love it. Cuisinart CFO-3SS Electric Fondue Maker
Baby Greens and Mustard Vinaigrette – Baby Greens available at Whole Foods – vinaigrette recipe below
Crusty French Baguette – I do not make this. I go to Whole Foods and I also purchase Kerry Gold Irish Butter.
Chocolates from Blushing Berry Chocolates for dessert – you’ll have to ask them for any recipes.
I really don’t want to sound like a Crabby Appleton because I’m not, but in an effort to slow down and find joy in a simpler life…I’ve had to rethink a lot of things.
The thing about this meal is that it’s filling but it also creates a leisurely pace of eating because you actually have to cook your main course and take your time. So with the fireplace casting a glow and most likely a little Frank Sinatra playing in the background…we’ll enjoy a relaxing dinner that doesn’t cost a ransom and where we aren’t rushed so the next seating can get in.
And if you are determined to go out…then by all means…do so. Maybe you’ll decide to cook this meal another time. It’s fun and intimate and simple.
Happy Valentine’s Day!
Here are your recipes.
- For the beef fondue
- 2 lbs beef sirloin cut into cubes
- 4 cups peanut oil added to the fondue pot
- Horseradish Sauce
- 1 cup sour cream
- 3-4 tablespoons prepared horseradish - drained
- 3/4 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
- Bernaise Sauce
- 3 egg yolks
- 1 cup melted butter (only use butter)
- 2 tablespoons white wine vinegar
- 1 tablespoon water
- salt and pepper
- 1 teaspoon tarragon
- 1 teaspoon lemon juice
- Mustard Dipping Sauce
- 1/2 pint of sour cream
- 1/2 cup mayonnaise
- 1/4 cup dijon mustard or a combination of mustards
- 1 tablespoon finely chopped green onion
- Dash of hot pepper sauce
- salt and pepper to taste
- You can prepare everything 24 hours in advance if you want to.
- Cut beef into cubes. Season with salt and pepper and refrigerate until ready to cook.
- For horseradish sauce, mix all ingredients together, cover and refrigerate.
- For Bernaise sauce, Combine vinegar, water and pepper in a double boiler. Add yolks and stir constantly. Add lemon juice, tarragon, salt and pepper. If sauce is too think add a few drops of water. Keep the fire on low so as not to overcook.
- For Mustard Sauce, Combine all ingredients and refrigerate until ready to serve.
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