While I usually boycott Valentine’s Day on principle (it’s a materialistic holiday that makes my gender look like a bunch of Vermont Teddy Bear hungry fools), I will go so far as buying Dan a stupid card (this year’s featured a matchbook and the phrase “burning love”) and making a nice dinner. If nothing else, it’s an excuse for us to make a nice meal and drink champagne.
This year we made Black Pepper Crusted Filet Mignon with Roasted Red Pepper Salsa, and to follow it, I made chocolate dipped strawberries. I chose to do strawberries because they are light, romantic, and perfectly complimentary to champagne. Now maybe its because a large chunk of my romantic insight comes from either the Brat Pack or Julia Roberts, but strawberries and champagne are the ultimate romantic dessert (how many of you are currently imagining Julia lying on the floor, eating strawberries and champagne and watching I Love Lucy?).
Plus, they’re super easy. And they’re perfect to make ahead, which means there’s one less thing you have to worry about while you’re preparing dinner/getting dressed/lighting candles/lending your panties to a friend so he can earn 9th grade street cred. You can make them hours or even a day or two ahead, they refrigerate nicely, and then pull them out when you need them.
Another reason that I boycott Valentine’s Day is because it’s a holiday that alienates half the population. Believe me, I have spent many a February 14th single, and on nights when your friends are cooking with their significant others or out to a fancy dinner, being showered by roses and bears with magnetic faces, you want to murder someone. My advice is to make yourself a nice meal, pop an eighties classic in the DVD player, and remind yourself how awesome you are. With wine, there should always be wine in self-pampering evenings. And probably a bubble bath.
Chocolate Dipped Strawberries
8-12 ounces of bittersweet chocolate
1 box of whole strawberries
Coarsely chop your chocolate and melt in a double boiler. When the chocolate is smooth, remove from heat. Coat each strawberry 3/4 of the way in chocolate. Place on wax paper or tin foil and allow to cool, at least thirty minutes.
We recommend you serve these with a glass of dry champagne.
Serves 2-4. (But why would you want it to serve more than 2? ;) )