The Rural Voice, 2002-02, Page 32RURAL LIVING
February the month for romance
Selected by Bonnie Gropp
It's the month for romance.
Elegant hut easy dishes let You bring
warmth and comfort into the midst of
winter vyith foods meant to tempt and
tease the palate. Aphrodisiacs are
purported to be low in fat and rich in
vitamins and minerals. High on this
list ►Mould be fruits and vegetables.
Romans revered vegetables as love
foods, while Chinese love manuals
list garlic, onions and carrots as
highly potent.
Following are two Valentine menu
suggestions. The dishes without
recipes are easily improvised.
Menu #1
Roast Cornish Game Hens*
Rutabaga Shiitake Galette
Red Cabbage a Whole Berry
Cranberry Sauce*
Free -Foran Apple Tartlets with
Chocolate Hearts
Menu #2
Maple -Glazed Ham Steaks with
Sliced Apple Hearts *
Creamy Rutabaga, Cheddar and
Potato Bake
Buttered Peas *
Carrot Mousse Flan
*Recipes not included
RUTABAGA SHIITAKE
GALETTE
half (approximately 1 lb/500 g)
medium rutabaga
5 oz (150 g) shiitake mushrooms,
stems removed
3 tbsp (45 mL) all-purpose flour
1/2 cup (125 mL) butter, melted
1 clove garlic, minced
1 tsp (5 mL) each salt, sugar and
dried thyme leaves
1/2 tsp (2 mL) pepper
Cut rutabaga lengthwise into 8
sections; peel and trim. Cut each
section into paper -thin slices using
slicer side of grater or knife. Cut
mushrooms into slivers. In large
bowl, toss together rutabaga,
mushrooms and flour.
Grease pie plate with a little of the
butter. Combine remaining butter and
28 THE RURAL VOICE
The Cream Rutabaga, Cheddar and Potato Bake ccrtainly has great appetite
and romantic appeal and its nutrition content contributes much to one's energy
level.
garlic; pour onto rutabaga mixture
and toss thoroughly. Sprinkle with
salt, sugar, thyme and pepper; toss
again. Transfer to prepared pie plate,
pressing to compact as much as
possible. (An easy way to do this is to
top the mixture with waxed paper and
then press with the bottom of another
pie plate.)
Bake on upper -middle rack of
400°F (200°C) oven for 20 minutes.
Press mixture down to compact
again; bake for 20 minutes longer.
Turn out onto rimmed baking sheet;
bake for 5 minutes longer or until
nicely browned and tender when
pierced with toothpick or skewer.
Broil for 1 or 2 minutes, if desired.
Let rest for 5 minutes. Cut into
wedges to serve.
FREE -FORM APPLE TARTLETS
Chocolate Hearts (optional):
2 oz (60 g) white, semi -sweet or
bittersweet chocolate, chopped
Melt chocolate and drizzle or paint
small hearts on waxed paper;
refrigerate until set. Remove hearts
with spatula when needed.
Apricot Glaze:
1 cup (250 mL) apricot jam
1/4 cup (50 mL) granulated sugar
Push jam through sieve to remove
solids. In small saucepan, combine
sieved jam with sugar; simmer for 5
minutes, stirring frequently. Keep
warm.
•
Apple Tartlets:
half 397 g pkg frozen puff pastry,
thawed
3 or 4 apples (Northern spy,
Crispin, spartan, golden delicious
or McIntosh)
1 tbsp (15 mL) granulated sugar
Place large heavy baking sheet on
middle oven rack. Heat oven to
450°F (230°C).
Roll dough to 12 -inch (30 cm)
square; cut into four 6 -inch (15 cm)
squares. Leaving 1 -inch (2.5 cm)