$100 Valentine's Day Menu Recipes

COCKTAIL • APPETIZER • ENTREE • DESSERT

"Coastal Kiss" Signature Cocktail

• Strawberries

• Raspberries

• Simple Syrup

• Lemon

• Tito's Vodka

• Club Soda

• Ice

1. Muddle 2 strawberries and 4 raspberries with 1/2 ounce of simple syrup and strain over ice.

2. Add juice from 1/2 a lemon and 1-1/4 ounce of Tito’s Vodka.

3. Top off with club soda.

Charcuterie Board

• Pepperoni Deli Slices

• Salami Deli Slices

• Monterey Jack (Block)

• Extra-sharp White Cheddar (Block)

• Strawberries

• Raspberries

• White Grapes

• Ritz Crackers

1. Cut the blocks of cheese into slices.

2. Fold slices of salami over the rim of a glass, layering

them in an offeset pattern. Flip the glass over to

remove your charcuterie flower.

3. Rinse your fruit. Set aside a few strawberries and

raspberries for drinks and dessert.

4. Arrange the elements on your serving board.

Steak Tortellini Alfredo

• HEB Pitmaster Bacon-Wrapped Beef Tenderloin Filets

• HEB Frozen Cheese Tortellini

• Bertolli Garlic Alfredo

• Garlic Powder

• Onion Powder

• Parsley

• Black Pepper

• 1 tablespoon unsalted butter

1. Cook tortellini according to the bag and chop parsley while waiting.

2. Heat your pan on medium-high and melt butter.

3. Season and cook filets for 5 - 7 minutes on each side, depending on

thickness and desired level of doneness.

4. Internal temperature guide:

 Rare   120º - 125º

 Medium-rare   130º - 135º

 Medium   135º - 145º

 Medium-well   145º - 155º

 Well done   156º and up

5. Drain tortellini and add sauce.

6. Remember to remove the pins from the steak before serving.

7. Garnish with parsley and black pepper.

READ BEFORE YOU PROCEED

IMPORTANT TIPS FOR CHOCOLATE MOUSSE:

1. Chocolate: You must use baking chocolate. Baking chocolate is thinner than eating chocolate when melted. If you use “eating” chocolate, you mousse might be lumpy. 70% bittersweet cocoa works best, but 60% semisweet will work too.

2. Chocolate Shavings: Use a small knife and scrape at a low angle on the flat side of your chocolate.

3. Eggs: It’s easier to separate whites from yolks when eggs are cold, but whites at room temperature fluff better. Separate the eggs when they’re cold, then set aside while you prepare the other ingredients.

4. Beaten whites consistency: Egg whites can be beaten to soft, firm, and stiff peaks. Firm peaks have a hook at the top. If it stands straight up without a hook, it’s stiff. Stiff peaks work, but don't hold up as well after a few days. If you don't see any peaks, keep beating.

5. Storage: Best within 2 days, but keeps for a week in the fridge with a slight reduction in aeration.

Chocolate Mousse

• 3 large eggs

• 4 oz chocolate baking bar , bittersweet | 70% cocoa

• 1/2 tablespoon unsalted butter

• 1/2 cup heavy whipping cream

• 3 tbsp C&H Quick Dissolve Superfine Pure Cane Sugar

• Raspberries

• Chocolate shavings

Work quickly so your whipped egg whites and cream don’t get too warm.

1. Separate yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites to get to room temperature while you prepare other ingredients.

2. Whisk yolks until smooth.

3. Melt the chocolate and butter. Break chocolate into pieces and place in a microwave-safe bowl with the butter. Melt in the microwave in 30-second bursts, stirring between bursts until smooth. Set aside to cool slightly.

4. Whip cream: Beat cream until stiff peaks form and stand straight up. Do not over-whip.

5. Whip whites: Add sugar. Beat whites until firm peaks form; look for a hook at the end.

6. Fold egg yolks into cream using a rubber spatula. 8 folds max. Some streaks are okay.

7. Check chocolate temperature: The chocolate should still be runny but warm (minimum 95 ºF, ideal 104 ºF). If too cool or thick, microwave in 5-second bursts until runny.

8. Pour the chocolate into the cream-yolk mixture. Fold through. 8 folds max. Some streaks are okay.

9. Add 1/4 of beaten egg whites into the chocolate mixture. Fold until incorporated. Smear the spatula across the surface to blend the white lumps in. Aim for 10 folds.

10. Pour chocolate mixture into egg whites. Fold until no more white lumps remain. Aim for 12 folds max, but ensure there are no obvious egg white patches.

11. Divide the mixture between 4 small glasses. Refrigerate for at least 6 hours, preferably overnight.

12. To serve, garnish with chocolate shavings and raspberries for a pop of color.

Pricing includes tax, is for 2 people, and reflects local H-E-B and Spec's pricing at the time of editorial.

Shopping list:

H-E-B Club Soda, 1L $1.02

Shake & Share Simple Syrup, 12.7 oz $4.18

Hill Country Fare Unsalted Butter Sticks, 4 ct $3.85

Hill Country Fare Large White Eggs, 12 ct $2.28

H-E-B Heavy Whipping Cream, 16 oz $3.11

H-E-B Deli Uncured Hard Salami, 0.5 lb $4.25

H-E-B Deli Uncured Pepperoni, 0.5 lb $4.46

H-E-B Extra Sharp White Cheddar Cheese, 8oz $3.13

H-E-B Monterey Jack Cheese with Jalapeños, 8 oz $3.13

H-E-B Frozen Cheese Tortellini, 19 oz $4.18

Strawberries, 1 lb $4.89

White Grapes, 2 lbs $3.89

Lemons, 2 lb bag $4.12

Raspberries, 12 oz $5.82

H-E-B Bacon Wrapped Beef Filets, 2 ct $11.54

Ritz Crackers, 13.7 oz $4.17

C&H Quick Dissolve Superfine Sugar, 12 oz $2.61

Bertolli Garlic Alfredo Sauce, 15 oz $3.13

Ghirardelli Baking Bar Semi-Sweet Chocolate, 4 oz $3.76

Hill Country Fare Garlic Powder, 2 oz $1.45

Hill Country Fare Onion Powder, 2 oz $1.45

Fresh Italian Parsley, 1 bundle $1.03

Tito's Vodka, 750 ml $19.45

 Total  $100.90