What is more romantic on Valentines’s day than lobster, champagne, chocolate and strawberries? Here are a few recipes incorporating these ingredients into fun treats for your honey!
Hearts Afire Strawberry Habanero Chocolates
- 2 cups fresh or frozen strawberries
- habanero pepper (a piece the size of a nickel)
- 2 tablespoons liquid pectin
- 2 cups granulated sugar
- 3 1/2 tablespoons light corn syrup
- 2 teaspoons lemon juice
- 1 pound bittersweet chocolate pieces (high quality)
Line a 13×9 cake pan with baking parchment. Puree strawberries and habanero in a food processor until smooth. Put mixture in a large saucepan, and bring to a boil over medium heat. Add pectin, and boil for 2 minutes. Add 1/2 cup sugar, and stir well for 20 seconds. Repeat with remaining sugar until all 2 cups have been used. Add corn syrup and cook until the mixture thickens slightly, about 5 minutes. Remove from heat, and stir in lemon juice. Pour into prepared baking pan, and spread evenly. Allow to cool for two hours.
While the mixture cools, prepare the chocolate. Melt the chocolate pieces in the top of a double boiler. Place a small amount in the cavities of the candy mold of your choice, or in paper candy cups. Tilt the mold back and forth to coat the sides of the cavities a little bit. Allow to cool completely, placing in the refrigerator for a a few minutes.
Using a miniature cookie cutter, or fondant cutter in the same shape as, but slilghtly smaller than, your candy mold, cut the fruit gelee into pieces to fit in the mold. Top with remaining melted chocolate, tapping the mold to fill any open spaces. allow to cool completely before unmolding. Decorate with additional melted chocolate, white chocolate, candy melts, sprinkles, or any decoration you wish.
Champagne, Lobster, and Strawberry Parfaits
- 4 oz lobster tail, or large shrimp
- 1 cup diced fresh strawberries
- 1/4 cup minced red onion
- 1/4 cup chopped cilantro
- 1 tablespoon fresh jalapeno pepper, seeded and minced
- 1 tablespoon lime juice
- 2 tablespoons Champagne, ( may use orange juice instead)
- 1 tablespoon sugar
- pinch of salt
Drop lobster or shrimp in boiling water for 5 minutes. Remove lobster (or shrimp) from it’s shell. Slice meat into 1/2″ pieces, and set aside. Combine all remaining ingredientsin a medium bowl. In 2 champagne flutes, place 2 tablespoons of salsa in each. Divide lobster between the two flutes, packing slightly. Top with remaining salsa, including the juice in the bowl. Garnish with slices of strawberry and fresh jalapeno