St. Valentine's Day Surprises!

St. Valentine's Day has always been one of my favorite holidays! Since my early days in the First Grade at the Hampton Academy in Plymouth when I received my first beautiful, homemade Valentine's Day Cards from my classmates my heart has been full of love each and every Valentine's Day. I am a hopeless romantic to the core. Valentine's Day is the perfect solution to help us express our love to the world and not to be shy about it. Of course, every day of our life should be spent in loving someone else and in being loved.

Historically, I believe that we celebrate Valentine's Day, because until 1969, it was one of the many Saint's Days observed by the Catholic Church. It was dedicated to the patron saint of romantic causes, St. Valentine.

Although it was removed from the Church's calendar in 1969, the religious meaning coupled with Valentine's Day's roots in Roman paganism have allowed it to continue as a holiday for everyone.

Early Christians saw Valentine's Day as a way to honor St. Valentine, of whom there were actually three. The Catholic Church recognizes three saints by that name, all who were martyred on February 14.

From Church History, I was also taught that the St. Valentine the day is named for was, most likely, a priest in the 3rd century who performed secret marriages when the Roman Emperor Claudius II thought single soldiers were more likely to enlist in the army. That St. Valentine was imprisoned and executed on February 4, 270. It is believed he was responsible for giving the jailer's blind daughter back her eyesight, and before his execution, he sent her a note saying, "From your Valentine." The phrase is still widely used on valentines today.

It wasn't until 1537 that St. Valentine's day was declared an official holiday. England's King Henry VIII, known for his ways of disposing of wives, declared February 14th a holiday. It was another century and a half before religious devotional cards became non-religious cards to reflect the change in the holiday.

In 496 A.D., February 14, was declared in the name of St. Valentine by Pope Gelasius. It remained a Church holiday until 1969, when Pope Paul VI took it from the calender.

On February 14, the ancient Romans celebrated the Feast of Lupercalia in honor of Juno, the queen of the Roman gods and goddesses. Juno was also the goddess of women and marriage so honoring her was thought to be a fertility rite.

At the feast held the next day, the women would write love letters and stick them in a large urn. The men would pick a letter from the urn and for the next year, pursue the woman who wrote the chosen letter. This custom lasted until the 1700s when people decided their beloveds should be chosen by sight, not luck.

I continue the tradition of suggesting a menu for the gentleman to prepare for the “love” of his life. To the men I say, give this gesture of love this year and reap the rewards. You won't be sorry. You will serving Melon Balls in dry vermouth on fresh mint; Pork Tenderloin with Pineapple sauce; Almond noodles; Zucchini saute; baked chutney peach halves; and Banana Angel Food Cake.

Begin the evening with fresh Melon Balls and her favorite bottle of wine. To make this delicious appetizer just marinate fresh balls of cantaloupe in dry vermouth for two hours. Place on toothpicks on bed of fresh mint. It wouldn't hurt to have a Josh Groban tape playing in the background either. He works wonders on the “fairer sex”.

I usually suggest beef tenderloin in some shape or fashion. But not this year! This year I'm suggesting Pork Tenderloin. Go to your favorite meat cutter. My favorite is Richard Huettmann of the Acre Station Meat Farm. After you have selected a nice five-pound tenderloin, have him bone and tie it.

Pork Tenderloin

one five-pound tenderloin, boned and tied; ½ cup orange juice; freshly ground pepper; two tablespoons rosemary; one pound fresh mushrooms, quartered; three tablespoons sherry and one teaspoon cornstarch.

Preheat oven to 325 degrees F. Pour orange juice over tenderloin in roasting pan and sprinkle with pepper and rosemary. Bake for two hours. Add mushrooms and continue baking another ½ hour. Remove tenderloin to serving platter. Add sherry and cornstarch to pan drippings and heat until thickened. Pour over tenderloin. Surround with sprigs of watercress and baked chutney peach halves.

Pineapple Sauce

Drain one can pineapple. Puree until smooth in blender or food processor. Sprinkle with nutmeg.

Almond Noodles

Cook one pound noodles according to package directions and drain. Place in buttered casserole. Pour ½ cup melted butter over ½ cup fresh bread crumbs. Top casserole with ½ cup sliced almonds and buttered crumbs. Brown under broiler for a few minutes.

Zucchini Saute

Six small zucchini; four small onions; one teaspoon salt; one tablespoon of olive oil; one cup heavy cream; 1/4 cup grated Swiss cheese.

Grate zucchini and toss with salt. Slice onions and saute in oil for five minutes, stirring. Squeeze zucchini dry and add to onions. Saute for five minutes. Stir in cream and Swiss cheese and simmer for another five minutes.

Baked Chutney Peach Halves

Eight canned peach halves; eight tablespoons chutney; curry powder.

Heat oven to 325 degrees F. Place peach halves in muffin tin. Add one tablespoon chutney to center of each peach half and sprinkle lightly with curry. Bake 30 minutes.

For dessert I would suggest Banana Angel Food Cake with a bottle of her favorite champagne.

Banana Angel Food Cake

One package angel food mix; four bananas; two cups whipping cream; two tablespoons brandy.

Bake angel food cake as directed on package and cool. Slice cake across, forming two layers. Thinly slice bananas. Whip cream, adding brandy. Lightly frost top of both layers and place bananas on top of cream. Reassemble layers and frost sides of cake with remaining whipped cream.

Well men, that's it for this year. Good luck! Be ready to reap the rewards of loving a “satisfied woman”!

Until next week. . . eat well!!!