I’m so excited to be partnering with Hana-Lee from Wander & Wine to bring you today’s post!
We got together recently to create the perfect Valentine’s Wine and Food Pairing Dinner for Two, and let’s just say it’s so ridiculously tasty that you won’t even think twice about trying to make a reservation out somewhere to celebrate this year.
We’re talking Savory Triple Cream Tartlets with Blood Orange Marmalade and Herb-Crusted Lamb Lollipops with Blackberry Reduction over Creamy Polenta, both paired with the most delicious wines. If that doesn’t sound like the perfect Valentine’s Day meal, I don’t know what does.
One of the greatest things about this blogging life is the huge network of other bloggers and entrepreneurs I’ve gotten to connect and eventually become good friends with. I feel especially lucky to have found a great group of gals living here in Santa Barbara that are in the same (or very similar) lines of work.
Hana-Lee and I first became “Insta-friends,” and it only took us oh, about six months, to actually meet IRL. Ever since, we’ve become blogging partners in crime, taking “research” trips to Napa and working up some fun collabs just like this one! Stay tuned for another simple fun collab coming in March, but until then, let’s chat about this delicious Valentine’s Wine and Food Pairing Dinner for Two.
The menu is perfect for next week’s big event for multiple reasons:
- It looks elegant and decadent, but comes together seamlessly.
- It has lots of red, purple and pink hues going on.
- It is INCREDIBLY tasty and is guaranteed to wow your significant other.
- Finally, and most importantly, it is paired with TWO delicious wines.
Does it get any better than that? I think not.
We start with an appetizer course of Savory Triple Cream Tartlets with Blood Orange Marmalade. From the creamy cheese filling laced with sautéed shallots and thyme to the fruity, citrusy marmalade gracing the top, once you taste these tartlets you MIGHT not be able to go back to just any old sweet or savory tartlet. Even better, the tartlet shells, filling and marmalade can all be made up to three days in advance, which means all you need to do before serving is compose and pop in the oven for five minutes or less. See, I told you this wouldn’t be too difficult.
These Savory Triple Cream Tartlets with Blood Orange Marmalade are mouth-watering on their own, but they only get better when paired with Domaine Chandon’s fruity, refreshing sparkling Rose. Click here for Hana-Lee’s in-depth wine pairing notes!
For the main dish, we created these Herb-Crusted Lamb Lollipops with Blackberry Reduction and Creamy Polenta that, although not difficult to prepare, are far from your average weeknight dinner. You’ll want to start by making the polenta because, although it’s incredibly easy to make from scratch, it does take about 45 minutes to come together (most of that just sitting simmering away on the stove.) If you’re really in a pinch, you could use pre-made polenta, but seriously, once you try making it yourself once, you’ll realize it’s not any more difficult. We also graced our homemade polenta with a hearty handful of aged gouda cheese, which lends the perfect salty, savory kick to the entire dish.
Next, you’ll want to get the Blackberry Reduction simmering away on the stove. Sweet, tart and savory all at once, I’m very confident that once you master the basics of a reduction like this, you’ll feel liberated with all of the different ingredient combinations you can use to make the perfect topping for any meal.
The lamb lollipops are going to be the last step, as they’re both the quickest and the easiest to put together. We simply take a garlic and rosemary concoction and rub it all over the chops, then sear them off in a cast iron skillet (although you could use any nonstick skillet or even the grill if you’re so inclined.)
Once you have all of these components made, these Herb-Crusted Lamb Lollipops with Blackberry Reduction and Creamy Polenta come together quickly and painlessly. Scoop a heaping pile of the creamy polenta onto whatever serving dish you choose (the individual gratin dishes we used worked perfectly, you can find similar ones here,) top with a lamp lollipop, and then drizzle on the thick, glossy blackberry reduction.
We paired this entrée dish with Tablas Creek Vineyard’s 2014 Patelin de Tablas, a Rhone-style blend made up of Grenache, Syrah, Mourvedre and Counoise. Click here for Hana-Lee’s notes on this delicious pairing.
With two delicious courses and two just-as-delicious wine pairings, we’re guessing you won’t have too much room for dessert. But, just in case you have a little sweet tooth that needs tending to, here are some options for a third and final course:
And there you have it! The perfect Valentine’s Day Wine and Food Pairing for Two. So cancel your reservations, put on some slow tunes and light some candles for a romantic night in. Your significant other deserves it, and you do too. XO
These savory tartlets are creamy and decadent and topped with a brilliant red marmalade. The perfect appetizer to pair with a sparkling rose!
Servings: 4 tartlets
For the crust:
- 3/4 teaspoon salt
- 8 tablespoons butter, chilled and cubed
- 2 teaspoons shortening
- 4-5 tablespoons ice water, as needed
- Special Equipment: Four 4-inch nonstick tartlet pans
For the filling:
- 1 tablespoon butter
- 1 large shallot, minced
- 5 ounces triple cream soft cheese (We used Delice de Bourgogne)
- 1/4 cup creme fraiche
- 1 1/2 teaspoons fresh thyme
- Pinch of pepper
For the marmalade:
- 6 blood oranges
- 1/2 cup sugar
- 2 teaspoons Cointreau
- 2 teaspoons fresh lemon juice
- 1/2 cup water
To make the crust:
Combine all crust ingredients (except ice water) in a food processor. Pulse until crumbly. Add ice water, a tablespoon at a time, until a dough forms. Remove from food processer and shape into a disk. Refrigerate for at least 30 minutes.
Preheat oven to 400 degrees Fahrenheit. Remove dough from refrigerator and roll out to ¼-inch thickness (you may need to let the dough warm up slightly before trying to roll it.) Cut dough into fourths and shape into tartlet pans, crimping the edges as needed.
Place tartlet pans on a small rimmed baking sheet and bake in 400-degree oven for 15-18 minutes, or until lightly golden. Remove and let cool completely. If you’re not composing the tartlets that day, wrap the pans in plastic wrap and keep at room temperature until ready to use.
To make the filling:
In a small saute pan, melt the butter. Once butter is melted, add the minced shallots and thyme and saute until fragrant and translucent. Transfer mixture to a small mixing bowl.
Add your triple cream cheese, crème fraiche and pepper to the mixing bowl and use a spatula to combine all of the ingredients. If you’re not composing the tartlets right away, transfer filling to a resealable container and keep refrigerated until ready to use.
To make the marmalade (you will have extra marmalade left over, but that means all the more to put on your toast in the morning!):
Using a microplane, gather 1 cup grated blood orange zest (being careful not to scrape the bitter white pith.)
Once you have the zest, peel the blood oranges and gather 2 cups of pulp, squeezing it out of the translucent white membrane that’s segments the orange into slices.
Place a saucepan over medium heat. Add the zest, pulp, Cointreau, lemon juice and water. Stir to combine and bring to a boil. Turn heat down to medium-low and let simmer until mixture is thick and reduced, about 40 minutes. Remove from heat and let cool completely. If not composing the tartlets right away, transfer to a resealable container and keep refrigerated for up to three days.
To compose the tartlets:
Preheat the oven to 350 degrees Fahrenheit.
Use a spatula to put the filling into a piping bag. Cut off the tip of the bag (no piping tip needed) and pipe it into each of the tart shells. Use a small spatula to spread it and make it even.
Place tartlets on a small rimmed baking sheet and place in oven for just 5 minutes (you might not even need this much time, you just want the cheese to get melty so keep an eye on it!)
Remove from oven and let cool slightly. Top with a scoop of the blood orange marmalade and serve immediately.
Rosemary and garlic crusted lamb lollipops are placed over a bed of creamy, cheesy homemade polenta and topped with a perfectly balanced blackberry reduction.
Course: Main Course
Servings: 2 servings
For the polenta:
- 5 cups water
- 1 teaspoon salt
- 1 cup cornmeal
- 6 tablespoons butter
- 2/3 cup shredded aged Gouda cheese
- Salt and pepper
For the reduction:
- 2 cups blackberries
- 1 cup red wine (it would be best to use the Tablas Creek here)
- 1 large shallot, minced
- 2 thyme sprigs
- 1 tablespoon sugar
- 2 tablespoons butter
For the lamb lollipops:
- 1 garlic clove, crushed
- 1 1/2 teaspoons chopped rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 bone-in lamb chops
- 1 tablespoon butter
- 1 tablespoon olive oil
To make the polenta:
Bring water and salt to a boil in a large saucepan. Once boiling, slowly pour in the cornmeal, whisking as you pour to avoid clumps.
Turn down heat to a low simmer and let cook for about 40 minutes, whisking every 10 minutes. If polenta gets too thick at the end of this, simply add a bit more water.
Whisk in butter in two parts, then stir in Gouda cheese. Season with salt and pepper as needed. Keep polenta over very low heat, stirring occasionally, until ready to serve.
To make the reduction:
Combine all ingredients (except butter) in a saucepan over medium-high heat and bring to a heavy simmer. Turn down heat slightly and let simmer until mixture is reduced by at least half.
Remove thyme sprigs from sauce and remove sauce from heat. Whisk in butter continuously until it is completely melted, or your sauce will break. Return to very low heat until ready to serve.
To make the lamb lollipops:
In a small bowl, form the herb rub by combining the garlic, rosemary, salt and pepper. Place the lamb lollipops on a plate and rub the herb mixture all over both sides. Let lamb sit with the herb rub on it for 20 minutes if possible.
Melt the butter with the olive oil in a cast iron skillet over medium-high heat. Once skillet is hot, add the lamb lollipops (you should hear a big sizzle when you put them on.) Cook the lamb lollipops for about 5 minutes each side, or until they get a nice dark golden crust. Remove from heat and let rest for about 10 minutes before plating.
To plate the dish:
Scoop a large spoonful of polenta into two individual gratin dishes. Place a lamb lollipop on top of each dish, then spoon the blackberry reduction over top. Serve immediately.
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