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Divine Creations

Blissful Feasts For 2

*Some dishes must be prepared in advance

You'll both fall in love with these indulgent, easy-to-make AND make-ahead recipes - it's a meal fit for a king and queen!

Cupid's Crab Bisque

Prep 10 minutes - Cook 20 minutes - Refrigerate overnight - Makes 2 1/2 cups (625 mL)

2 tbsp (30 mL) butter
1 garlic clove, minced
1 onion, chopped
1 small yellow potato
1 tbsp (15 mL) tomato paste
1/3 cup (75 mL) each sherry and whipping cream
1 (240 mL) bottle clam juice
1/2 cup (125 mL) canned crabmeat or diced imitation crab
2 tbsp (30 mL) snipped chives

  1. Melt butter in a saucepan set over medium. Add garlic and onion. Stir often, until onion is soft, 5 minutes.
  2. Meanwhile, dice peeled potato. Add tomato paste to onion, about 1 minute. Stir in sherry, cream, clam juice and potato. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potato is very tender, 15 to 20 minutes.
  3. Pour soup into a food processor. Puree until smooth. Then pour into a jar. Refrigerate overnight; may be kept in the refrigerator for up to 2 days.
  4. To reheat, pour into a pan set over medium heat. Stir often until heated.
  5. Stir in crabmeat. If too thick, thin with a little milk. Sprinkle with a few more pieces of crab and chives.

 

Brandied Filet Mignon with Chèvre and Shallots

Prep 20 minutes - Refrigerate overnight - Cook 12 minutes - Broil 3 minutes - Makes 2 servings

2 large shallots, finely chopped
1 green onion, sliced diagonally
2 thick rounds of chèvre
1 tsp (5 mL) crushed peppercorns
2 tbsp (30 mL) brandy
1/2 cup (125 mL) dry red wine
1/4 cup (50 mL) beef broth
Vegetable oil
2 (150 g) filet mignons, about 1 inch (2.5 cm) thick
Freshly ground black pepper

  1. The night before your dinner, get a tray large enough to fit on one of your refrigerator shelves. Gather and prep all ingredients except for the oil, steaks and pepper. Place shallots, onion, chevre and peppercorns in small bowls along with brandy, wine and broth. Place bowls on tray. Cover with plastic wrap and refrigerate overnight.
  2. Before cooking, bring steaks to room temperature. Preheat the broiler element in your oven. Heat a little oil in a frying pan over medium. Sprinkle pepper over both sides of steaks.
  3. When hot, add steaks. Saute 3 minutes per side for medium-rare.
  4. Transfer to a baking sheet. Let pan cool for 2 minutes, then place on low heat. Stir in brandy, shallots and peppercorns. Cover and cook for 4 minutes. Add wine and broth to the other ingredients and bring to a boil. Add juices from the baking sheet. Boil uncovered, until sauce is reduced to 1/2 cup (125 mL), about 2 minutes.
  5. Meanwhile, top each steak with chevre. Broil 6 inches (15 cm) from heat for 3 minutes or until light brown.
  6. Place on plates. Pour sauce around steaks. Sprinkle onion over cheese.

Baked Quinoa Risotto with Spinach

Prep 10 minutes - Cook 9 minutes - Bake 20 minutes - Makes 4 cups (1 L)

1 cup (250 mL) quinoa or arborio rice
2 tbsp (30 mL) butter
1 onion, finely chopped
19 oz (540 mL) can stewed tomatoes
2 cups (500 mL) vegetable broth
1 tbsp (15 mL) Italian seasoning
1 tsp (5 mL) each salt and sugar
140 g log goat cheese, crumbled
150 g pkg baby spinach, about 8 cups (2 L)

  1. Preheat oven to 400°F (200°C).
  2. Rinse quinoa with water until water runs clear.
  3. Melt butter in a large, ovenproof saucepan over medium. Add onion. Stir often until soft, 3 min. Add quinoa and stir until coated. Add tomatoes. Stir often until liquid is almost absorbed, about 4 minutes. Stir in broth, seasonings and sugar. Bring to a boil, stirring often.
  4. Tightly cover pan. Bake in centre of oven until all liquid is absorbed, 20 to 25 min. If using rice, bake 10 more minutes. Stir in cheese and half the spinach.
  5. Scoop onto plates and top with remaining spinach.

 

Espresso Amaretti Parfait

Prep 5 minutes - Makes 2 parfaits

2 FERRERO RONDOIR Chocolates
1 scoop premium vanilla ice cream
1 scoop premium coffee ice cream
Small package of amaretti cookies
1/4 cup (50 mL) warm espresso

  1. Crush 2 amaretti cookies at the bottom of two parfait glasses.
  2. Place a scoop of vanilla ice cream in each glass.
  3. Crumble 2 FERRERO RONDOIR chocolates overtop.
  4. Follow with a scoop of coffee ice cream.
  5. Drizzle 2 tbsp (30 mL) espresso into each glass.
  6. Tuck a cookie on top.

 

FERRERO ROCHER® Martini

Prep 5 minutes - Makes 2 martinis

1/2 cup (125 mL) vanilla vodka
1/2 cup (125 mL) dark crème de cacao
2 FERRERO ROCHER® Chocolates

  1. Fill a shaker with ice.
  2. Pour 1/4 cup (50 mL) each of vodka and chocolate liqueur into shaker. Cover and shake for 20 seconds.
  3. Pour through a strainer into a chilled martini glass.
  4. Repeat with remaining vodka and liqueur.
  5. Crush a FERRERO ROCHER® Chocolate overtop.
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