Two For Tonight

When Valentines Day rolls around each year, I set my eyes on a bit of warmth amidst the cold winter weather. Looking forward to this holiday often leads me to look back on my most memorable romantic memories of the past. One that I could never possibly forget was when my husband proposed at L’Auberge Chez Francois, a quaint French country inn that provided the perfect setting and dining experience to make the occasion so utterly unforgettable. Chef Jacques, the chef responsible for our culinary journey that night, has published a wonderful cookbook filled from cover to cover with romantic meal plans that can help you plan the perfect meal for that special someone this Valentine’s Day.

I have found over the years that cooking a meal on Valentines Day provides a personal touch to dinner that a restaurant simply cannot replicate. One recipe that capable of providing the road map to a romantic evening is Oyster and Apple Cider Soup. Couple this warm dish direct from Chef Jacques book, Two for Tonight, with chilled champagne for a delicious meal to complement your romantic holiday plans.

Oyster and Apple Cider Soup

We often give the gift of sweets or flowers to the ones we love. In the ancient world, apples served the same purpose. In Norse mythology, the gods ate apples to restore youthful vigor. An apple a day will make your lover stay. The unique soup is sure to heat up the evening.

Ingredients:

10 Oysters: Malpeque, Wellfleet, etc.
2/3 cup fresh apple cider
1/2 teaspoon apple cider vinegar
1/3 cup finely diced apple, Granny Smith or Ginger Gold
1 tablespoon finely chopped chives
1 tablespoon finely minced shallots
Sea salt
Freshly ground pepper

Directions:

1. Shuck the oysters, reserving the oyster liquor.
2. Combine the oyster liquor and apple cider vinegar with the apple cider.
Season with salt and pepper.
3. Peel and core the apple; about 1/2 apple makes 1/3 cup, and finely dice.
4. Combine the cider mixture.
5. Divide the seasoned apple cider between two shallow serving bowls.
6. Divide the oysters between the two bowls. Lightly pepper the oysters and sprinkle each with equal parts of the minced shallots and minced chives.
Serve immediately.

Variation: Substitute freshly pressed apple juice for the cider. Add 1/2 teaspoon lemon juice to maintain color.

Disclosure: I received a copy of Two For Tonight to facilitate my review.

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