February FHE Ideas

Because Valentine's Day is the day before Family Home Evening we thought we would provide you with a few ideas you could use for Family Home Evening.

Love at Home

Gratitude

Charity

Romantic Valentine's Day - Breakfast Ideas

Because Valentine's Day is on Sunday this year and our church isn't until 2pm I figured some of you wouldn't want to pull of an entire dinner that day. So here are a few fun ideas and recipes for a special Valentine's Day breakfast - - if you are still doing the dinner, drop hints to your husband that you would like something like this from him...

Easy:

Heart-Shaped Eggs and Toast

Why settle for ordinary eggs and toast when you can show your love with this version?

Using a 3-inch heart-shaped cookie cutter, remove the center of a thick slice of bread, and toast it. Melt 1 1/2 teaspoons butter in a small skillet over medium heat. Place bread slice in skillet, and cook until underside is lightly browned. Add another 1 1/2 teaspoons butter, and flip bread. Fit cookie cutter, coated with cooking spray, in bread's cutout heart, and crack an egg into cutter. Cover skillet, and cook until egg is set, 2 to 3 minutes. Use tongs to remove cutter. Serve with toasted heart for dipping into yolk.

Intermediate:

Banana Sour Cream Pancakes (Makes 12 pancakes) 1 1/2 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1 1/2 teaspoons kosher salt 1/2 cup sour cream 3/4 cup plus 1 tablespoon milk 2 extra-large eggs 1 teaspoon pure vanilla extract 1 teaspoon grated lemon zest Unsalted butter 2 ripe bananas, diced, plus extra for serving Pure maple syrup In a medium bowl, sift together the flour, sugar, baking powder, and salt. Whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute, until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter, and maple syrup.

Hard:

Lemon Souffle Pancakes with Raspberry Syrup

1 cup and 2 Tablespoons All-purpose flour

3 Tablespoons sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

grated zest of 5 lemon

3/4 cup ricotta (or cottage) cheese

6 Tablespoons buttermilk

6 Tablespoons unsalted butter, melted and kept warm

2 Tablespoons fresh lemon juice

3/4 teaspoons vanilla extract

3 eggs, seperated

For Syrup:

1 1/2 cup corn syrup

1 1/2 cup raspberries

1 1/2 Tablespoon fresh lemon juice

non-stick cooking spray

confectioners' sugar (powdered sugar)

fresh mint sprigs, for garnish

In a large bowl, stir together the flower, 1 tablespoon of the sugar, the baking powder, salt, nutmeg, and lemon zest.

In a small bowl, combine the ricotta cheese, buttermilk, melted butter, lemon juice, vanilla extract, and egg yolks and whisk until smooth. Add the yolk mixture to the flour mixture and whisk until smooth. The batter will be quite dense.

In a bowl, using a mixer set on medium speed, beat the egg whites until soft peaks form. Sprinkle in the remaining 2 tablespoons sugar and continue beating until stiff peaks form. Using a rubber spatula, carefully fold about 1/4 egg whites into batter, then fold in the remaining egg whites. Do not attempt to make the batter completely uniform; a few streaks of egg whites are fine. Cover and refrigerate for up to 1 hour.

For syrup:

In a small saucepan over medium heat, combine the corn syrup, raspberries and lemon juice. Bring slowly to a boil. Reduce the heat to low and continue to cook at a bare simmer until a light, crimson-colored syrup forms, about 20 minutes. Remove from the heat and immediately strain through a fine-mesh sieve into a bowl, pressing on the berry pulp with the back of a spoon to extract as much of the liquid as possible. Cover to keep warm.

Lightly coat a griddle or a large nonstick frying pan with nonstick cooking spray, then preheat over medium heat for 2-3 minutes. For each pancake spoon about 3/4 cup of the batter into the pan, to form rough cakes about 5 inches in diameter. Do not crowd the pan. Cook until large bubbles form on top, 3-4 minutes longer. Remove from the pan and keep warm while you cook the rest of the pancakes.

To Serve:

Divide the pancakes among warmed individual plates and top with the raspberry syrup. Sprinkle with the confectioners' sugar and garnish with mint sprigs.

Romantic Valentine's Day Dinner - Table Setting

Wonderful job to McCall Alldredge on teaching us how to pull together simple things we have around the house to make our Valentine's Day Dinner truly special with a romantic table setting!

Basic Table Setting:

A little story to remember which side your sliver ware should be set -

"Once there was a Right Princess (spoon) who's father, the Right King (knife) wanted to protect her and his castle (the water glass) from the evil Left Prince (fork) so the Right King kept his sword's blade turned towards the evil Left Prince to keep him away! "

A few Examples for your Viewing Pleasure:

-Be sure to use candles to create a mood. Try them at different heights and in glass to allow for the most reflection.

-Flowers (real or fake) will always add to the feeling of love.

-You can adorn your Valentine's place setting with a special love note or little gift for an added touch.

Below is a great idea from Martha Stewart - gather a few small cups or glasses and arrange them in a heart shape then fill with roses or any flower to create a beautiful centerpiece.

Here are more links for other great ideas:

Better Homes and Gardens - Paper Love Votive Holders
Everyday with Rachel Ray - Flower Centerpiece

Little Additions Make All the Difference:

Sharp Love Note -

This wonderful idea comes from Matthew Mead's book Entertaining Simple. He suggests you wrap a note around the handle of the knife. "Write your note on a strip of paper, then curl it by running the edge of the knife or scissors along the paper, as you would curling ribbon. Attach the left-hand end to the knife handle with tape."

Creative Salt and Pepper -

Here is another fun idea from Mead's Entertaining Simple. Take glass votive holders and fill a pair with salt and pepper.

Elevate Floating Candles -
Grab a pair of goblets or wineglasses and fill them half-way with water. Place a tea light inside and light for a beautiful elevated floating candle.

Romantic Valentine's Day Dinner - Napkin Folds

A big thanks to Carlie Adams for teaching us these wonderful napkin folds to spice up our table decor!

Here is a great website for all your napkin folding needs:

The Napkin Folding Guide

Romantic Valentine's Day Dinner - Intermediate Menu

Here are the recipes for the intermediate menu and a time schedule.

*Again, if any of you sisters have questions, please feel free to call me (Madeline 435.862.7095) I am more than willing to help answer your questions - even on Valentine's Day!

**Please note that when it calls for salt, I am using Kosher Salt - because Kosher Salt is less salty than regular iodized/table salt please half the amount of salt used if using regular iodized/table salt. **

Menu 2 - Intermediate (Total Cost per serving $7.01 not including dessert):

• Mixed Apple Salad over Greens (recipe below)
• Roast Pork Loin with Apricots (recipe below)
• Cambert Mashed Potatoes (pipped) [recipe below]
• Carottes Vichy "Carrots with Butter and Parsley" (recipe below)
• DESSERT - Brownie with Chocolate Lid (recipe below)

- - Time Table - -

1-2 days before:

• Make Chocolate Lid and Brownies for dessert
• Make Candied Walnuts for salad

1 day before:

• Stuff and apply rub to pork

Morning of:

• Peel and cut potatoes, store in fridge covered in water
• Peel carrots, store in fridge covered
• Wash and prep berries for dessert

1 hour prior to eating:

• Preheat oven to 450 degrees
• Set table
• Prepare drink (if making your own sparkling juice)

55 minutes prior:

• Place pork in warmed oven and set timer for 10 minutes
• Get ingredients out for carrots and peel if not already done
• Bring large pot of salted water to boil for potatoes
• Set out cheese for potatoes to come to room temperature

45 minutes prior:

• Adjust temperature on oven and set timer for 25 minutes
• Begin carrots

30 minutes prior:

• Start salad prep
• Finish carrots (leave in pan until ready to plate)

20 minutes prior:

• Remove pork from oven and let rest
• Finish mashed potatoes

5 minutes prior:

• Carve pork
• Plate pork, carrots, potatoes, and salad - serve
• Light candles
• After dinner, pull brownie out of freezer (if making the larger size vs individual size) plate and Enjoy!

Mixed Apple Salad over Greens -(serves 4) - Cost per serving = $1.60

Dressing:

1/4 cup fresh lemon juice

2 tablespoons honey

1 teaspoon olive oil

Dash of salt

Dash of freshly ground black pepper

Salad:

2 cups chopped Granny Smith apple (about 3 medium size apples)

2 cups chopped Cameo or Braeburn apple (Gala will do as well)

1/4 cup (1 ounce) Goat cheese or Blue cheese or Feta Cheese, crumble or grate

1/2 cup candied walnuts

4 cups mixed salad greens

1. Prepare dressing, combine first 5 ingredients in a small bowl, stirring well with a whisk.

2. Prepare salad, combine apples, cheese, and nuts. Drizzle dressing over apple mixture; toss gently to coat. Serve over greens.

** To make candied walnuts:**

1/4 cup sugar

1/2 cup chopped walnuts, toasted

Place sugar in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 1 minute or until golden (do not stir). Remove from heat; carefully stir in nuts to coat evenly. Spread nuts on a baking sheet coated with cooking spray; separate nuts quickly. Sprinkle with 1/4 teaspoon salt. Set aside until cool; break into small pieces.

Roast Pork Loin with Apricots - Williams Sonoma -(serves 4) - Cost per serving = $2.75

1 boneless center-cut pork loin (about 2 lbs)

1/2 cup dried fruit (apricots, cranberries, cherries, prunes and/or figs)

2 teaspoons kosher salt

Freshly ground pepper

2 springs fresh rosemary

3 teaspoons stone ground mustard

1. One day or at least 6 hours before cooking, stuff and season the pork loin. Use a thin boning knife to make an incision from each end that runs the length of the loin through its center. The incision should be no wider than 1 inch. Stuff the dried fruit into the center, one at a time, until the incision is completely filled with dried fruit. Season the pork liberally with the salt and pepper to taste. Rub with rosemary and mustard.

2. Preheat the oven to 450 degrees. Place the pork on a rack in a roasting pan and put it in the oven. Roast for 10 minutes, then lower the oven temperature to 375 degrees. Cook until an instant-read thermometer inserted into the center of the roast registers 135 degrees for medium-rare, about 25 minutes more. Remove from the oven and let rest for 15 minutes. This allows time for the juices to redistribute evenly throughout the roast.

Slice the pork, about 1/4 inch thick, in order to show off the center stuffing. Arrange on a large platter or on individual plates and serve. Pass the light cream sauce at the table, if desired.

*Light cream sauce:

1/2 cup dry white wine (or substitue chicken broth)

1 cup chicken broth

1/4 cup heavy cream

After removing the pork from the roasting pan, place the pan on 1 or 2 burners over medium-low heat. Add wine and deglaze the pan, stirring and loosening any caramelized bits stuck to the bottom with a wooden spatula. Simmer to reduce the liquid by half, 1-2 minutes. Add chicken broth and continue to simmer, stirring once or twice until reduced by half about 3 minutes. Add cream, stir once more, and serve warm in a cruet or small pitcher.

Camembert Mashed Potatoes - My Recipes/Cooking Light -(serves 4) - Cost per Serving = $1.60

8 oz. soft cheese (I usually use cream cheese but for a richer, and more expensive version you can use camembert cheese or brie cheese.)

11 cups cubed peeled yukon gold potato (4 1/2 pounds) {yukon gold potatoes are essential for a natural buttery flavor!}

1/2 cup 1% low-fat milk

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

Chopped fresh chives (optional)

Freshly ground black pepper (optional)

Place potato in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain in a colander; return potato to pan. Add cheese, milk, salt, and 3/4 teaspoon pepper; mash with a potato masher until smooth. Garnish with chives and additional pepper, if desired.

*Allow cheese to stand at room temperature while potato cooks.

*These mashed potatoes are fun to play with - adding various kinds of cheese (hard or soft) and adding in herbs like thyme or rosemary for a little punch of flavor works great too!

Carottes Vichy Carrots with Butter and Parsley - Classic French Cooking -(serves 4) - Cost per Serving = $1.06

2 pounds carrots (with tops still attached), peeled

1/2 cup water

1 teaspoon sugar

1/2 stick butter

salt and freshly ground pepper

1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)

1. Put carrots into a heavy pan with water, sugar, and a small piece of the butter - about the size of a hazelnut. Season with salt and pepper, bring to a boil and cover tightly.

2. Turn the heat down and cook gently until all the liquid has been absorbed and the carrots are perfectly tender - 10-15 minutes. Remove the lid at the end of cooking and shake the pan over the head to evaporate any remaining liquid.

3. Chop the remaining butter into small pieces. When you are ready to serve the carrots, toss them with the butter and parsley - both should retain their freshness.

Valentines Day Dessert (serves 8)
Here is my version of the "Ultimate Valentines Day Cake"

1 brownie box mix
vanilla ice cream
2 oz semi-sweet chocolate (I use Bakers)
2 oz unsweetened chocolate
4 oz white chocolate
Strawberries (for garnish)
Raspberries (for garnish)

Chocolate Lid:

1. Prepare the pan by placing a sheet of tin foil on a baking sheet and then placing the spring form heart shaped pan on top. Fold sides of tin foil around the pan. Spray with cooking spray.
Melt both the semi-sweet and unsweetened chocolate together in a bowl over a pan of simmering water. Do the same with the white chocolate.
2. Drop spoonfulls of chocolate one at a time into pan. Tilt pan until evenly covered in chocolate. Use a knife or toothpick to swirl giving it the marbled effect.
Place in the freezer 20 minutes or until set.
3. In the mean time, prepare brownie mix as suggested on the box.
4. Once the Chocolate Lid is set remove from pan and cover in the tin foil and place in the fridge.
5. Using the same heart shaped pan with the bottom of the spring form now attached, place a cup in the middle of the pan and then spray edges of cup and pan with cooking spray.
Pour brownie batter into heart shaped pan being careful to spread it evenly and not drip on the cup (if there are drippings on the cup they will burn so wipe them off with a paper towel). Bake as directed on the box.
Once brownie is cooled, remove the cup and fill the hole with Vanilla Ice Cream; place in the freezer.
6. When ready to serve, hull half of the strawberries and then cut the un-hulled strawberries in half. The rest of the strawberries slice. Arrange the berries so they are thicker on once side so as to make the lid tilt to one side. On the thicker side use the un-hulled strawberries pointing towards the outside. Place chocolate lid on top and then serve to your guests.

*If you don't leave the brownie in the freezer for too many days it will not get very hard and so cutting should not be a problem.
**Take the Chocolate Lid off to cut and just brake pieces off to serve.