On the Menu: Valentine's Day

Eric Hara Lovebirds dining at the Beard House tonight will savor a romantic menu prepared by David Burke alum Eric Hara of the recently debuted 9 Restaurant. The chef’s playful yet elegant approach to classic American cuisine lets top-quality ingredients shine in simple dishes that please the eye as well as the palate. Have a look at the menu below, and find the full event details here. Hors d’Oeuvre Sea Urchin and Cauliflower Panna Cotta Tuna Tartare with Watermelon and Pickled Beech Mushrooms Lobster and Caviar Tacos Escargot Dumplings à la Antiboise Dinner Cured Fluke with Candied Olives and Yuzu Sautéed Foie Gras with Roasted Peach Pudding, Fingerling Potatoes, and Truffle Jus Poached Maine Lobster with Stewed Big Bean Cassoulet Braised Flatiron Steak with Potato Purée, Crayfish, and Crayfish Bordelaise 24-Karat Gold–Coated

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On the Menu: February 13 through February 19

Here’s what’s happening at the Beard House next week: Sunday, February 13, 4:00 P.M. Valentine's Tea Treat your valentine to a romantic afternoon tea prepared by an all-star group of New York chefs. The incredible talents collaborating on this feast will tempt diners with a decadent selection of delicate savories and tempting sweets. Monday, February 14, 7:00 P.M. Valentine's Day Celebration Join us at the Beard House this Valentine’s Day for a romantic menu prepared by David Burke alum Eric Hara of the recently debuted 9 Restaurant. The chef’s playful yet elegant approach to classic American cuisine lets top-quality ingredients shine in simple dishes that please the eye as well as the palate. Wednesday, February 16, 7:00 P.M.

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Recipe: Milk Chocolate Soufflé with Roasted Banana-Caramel Sauce

Milk Chocolate Soufflé with Roasted Banana Caramel Sauce Clinton St. Baking Co. chef Neil Kleinberg made this delectable dessert at a Beard House workshop to demonstrate the power of the egg. We think it’s the perfect way to demonstrate your love to the chocoholic in your life this Valentine’s Day. Get the recipe here.

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Recipe: Molasses Crème Brûlée

Molasses crème brûlée We tend to dismiss crème brûlée as a Valentine's Day cliché, but this sexy, molasses-sweetened take from Alabama-raised chef Melissa Close-Hart has seduced us. Hart serves the crackling custard with pecan biscotti. Get the molasses crème brûlée recipe here.

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Eye Candy: The Meatball Shop Crew

The Meatball Shop crew The team from New York City's Meatball Shop poses for a photo in the Beard House kitchen after preparing a meatball-centric lunch that featured dishes like spicy pork meatballs with spicy meat sauce and soft polenta. See more photos from the event here.

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Wine Wisdom: Make Your Own Wine Jelly

This column usually features a Q&A with one of our favorite award–winning wine experts, but for our DIY issue, we turned to JBF associate editor Anna Mowry, who makes and jars her own gem-toned wine jellies. Follow this simple recipe, adapted from Canning for a New Generation by Liana Krissoff, and you’ll have a unique spread that’s perfect on toast, with cheese, or even in your morning oatmeal. It also makes for a sweet Valentine’s Day gift.

 

Yield: 5 half-pint jars

 

Pectin stock:
3 pounds tart apples, such as
Granny Smith
6 cups water

 

Jelly:
One 750-milliliter bottle wine
3 cups pectin stock
2 1/4 cups sugar
1/4 cup lemon juice

 

To make the pectin stock, stem and quarter the apples. (Do not peel or remove the cores.) Place the apples and water in a large saucepan with a tight-fitting lid. Turn the heat to high and bring to a boil. Boil for 30–40 minutes. Strain the contents of the saucepan through a large chinois or fine-mesh sieve, but do not press down on the solids. Once all of the liquid has been strained, you should have about 5 cups. (This can... Read more >

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Recipe: Satsuma Pot-de-Crème

Satsuma Pot-de-Crème Smooth and sensual, custard-based desserts rightfully belong on any Valentine's Day menu. You'll certainly want this unique and elegant pot-de-crème from New Orleans's Café Adelaide on yours. Chef Chris Lusk sweetens it with satsuma, a delicate Japanese orange that came to Louisiana in the 18th century. In addition to cream, Lusk uses Calpico, a milky, yogurt-flavored drink from Japan, which enriches the custard's tangy flavor. Get the recipe here.

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