Some of the most popular Lake Forest and Lake Bluff Valentine’s Day spots are booked weeks in advance, but for those looking for something a little more low-key, take pleasure in the romance-worthy recipes of local restaurants without leaving the comforts of your own home.
Deer Path Inn’s Cured Salmon Tartar
- 1/2 lb. cured salmon, skin removed
- 1-1/2 tablespoons of finely chopped shallots
- 2 tablespoons of finely chopped chives
- 1 tablespoon of chopped capers
- 1-1/2 tablespoons of fresh lemon juice
- 2 tablespoons of extra virgin olive oil
- 2 thin slices of brioche bread, toasted and cut
- 4 inches in diameter
- 1 avocado
Chop the salmon and slice the avocados. Mix the salmon with shallots, chives, capers, lemon juice, and olive oil. Put the mixture in the refrigerator for 15 minutes. Set up two plates. Put a round, 4-inch cooking ring on the plate first. Then the brioche. On top of the brioche, layer the avocado, then the salmon mixture. Remove the ring. Garnish with espresso, caviar, and/or sour cream.
South Gate’s Tomato Gazpacho
- 5 large ripe tomatoes, diced
- 3 cloves of garlic, peeled
- 1 each green and red bell peppers, deseeded and roughly chopped
- 1/2 red onion, peeled and chopped
- 1/2 bunch cilantro
- 1/2 jalapeno
- salt and pepper, to taste
- splash of rice wine vinegar
Put tomatoes, garlic, bell peppers, onion, cilantro, and jalapeno together and blend in a food processor, not all the way smooth to leave texture. Add a splash of rice wine vinegar, salt, and pepper to taste, chill and serve. Best used within 2–3 days.
Jay Lovell’s Rack of Lamb
- 2–8 bone rack of lamb, French boned
- 8 garlic cloves
- 8 sprigs of fresh thyme
Herb Crumble
- 4 oz. Japanese bread crumbs
- 4 pinches fresh thyme, chopped, no stem
- 4 pinches fresh parsley, chopped, no stem
- 4 pinches fresh chives, chopped small
- 2 cloves fresh garlic, mashed
- 1 oz. extra virgin olive oil
- salt and pepper, to taste
Dijon Mustard Cream
- 1/4 cup Dijon mustard, smooth
- 1/2 cup Crème Fraîche
Have your butcher French bone the rack of lamb and remove silver skin for you. Looking at your racks, you will notice that the eye tapers off toward the back, you want to make your first cut at the larger end, three bones in. Second cut will be after the next three bones. (Do this with both racks.) Salt and pepper both sides of your racks and bring a non-stick sauté pan up to temperature on your stove, searing the lamb on the meat side first, then flipping over, adding 2 garlic cloves and 2 sprigs of thyme under each lamb rack. Place sauté pan with the meat side up in your oven at 350 degrees until you reach your desired temperature—lamb will cook 10 degrees more while it rests.
In the meantime, make herb crumble and Dijon cream. For crumble, combine all ingredients, mixing well. If the crust seems too dry, add a few more drops of olive oil, thoroughly coating the Japanese bread crumbs for best results. In a separate bowl, combine Dijon mustard and Crème Fraîche for Dijon mustard crème.
Right before serving, place a small dollop of Dijon cream on top of each rack and then a small portion of the herb crust on top of the Dijon cream. Place the lamb racks under broiler until the crust becomes toasted. Be careful not to burn crumble.
Bank Lane Bakery’s Champagne Cupcakes
- 2-3/4 cup all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup butter
- 3/4 cup champagne
- 6 egg whites
Butter Cream Frosting
- 3-1/4 cups powdered sugar
- 1 cup butter (room temperature)
- 3 teaspoons vanilla extract
- 3 teaspoons champagne
Preheat oven to 350 degrees. Coat cupcake pans with non-stick spray and insert paper liners. Beat butter and sugar until light and fluffy. Sifting together flour, baking powder, and salt, blend flour mixture into butter alternating with champagne (begin and end with flour). Beat egg whites until peaks form, and then fold into batter. Fill cupcake tins 2/3 of the way full. Bake for 20 minutes or until inserted toothpick comes out clean. In the meantime, beat together powdered sugar and butter for 2 minutes. Add vanilla and champagne until well blended. Pipe onto completely cooled cupcakes.
—Meryl Fulinara
Wine Pairings for Dinner
To take your dinner at home to the next level, how about a different wine with every course? Here are some selections sure to make your sweetie swoon from Grand Cru Wine Merchants owner Craig Brautigam.
- With the salmon tartar: 2010 Scarpetta Pinot Grigio, $17.99. Our house Pinot Grigio, richer and fuller bodied then most with notes of peach, pear, coriander, and lemongrass. Great zippy acidity keeps it all in balance.
- With the gazpacho: 2010 Burgans Albarino, $13.99. Delightful Spanish white, very similar to Sauvignon Blanc with a touch more weight on the palate.
- With the lamb: 2009 Graffio Malbec, $18.99. A favorite of Craig’s right now. Rich and velvety-textured Malbec that has a beautiful core of black fruit with touches of spice. This over-delivers at the price.
- With the champagne cupcakes: 2009 Heinz Eifel Eiswein, $19.99. Notes of baked apple, citrus zest, and butterscotch. Sweet enough to stand up to the cupcakes without being cloying.
Grand Cru Wine Merchants is located at 840 S. Waukegan Road, Suite #104, in Lake Forest. You can reach them at 847-295-9463, or visit their website at www.gcwines.net.
