For Valentines Day nothing says I LOVE YOU like chocolate!

Individual Chocolate Fondant Puddings

3.5 oz. butter– extra for greasing                             1/2 cup golden superfine sugar

3.5 oz. semisweet chocolate, broken into pieces     2 large eggs

1 tsp. vanilla extract                                                  2 tbsp. all-purpose flour

Confectioners’ sugar

1. Pre heat oven to 400 degree F. Grease 4 x 3/4 cup ovenproof bowls or ramekins and coat with superfine sugar. Place the butter and chocolate in a heatproof bowl and set over a pan of gently simmering water until melted. Stir until smooth. Let cool.

2. Place eggs, vanilla, Superfine sugar and flour in a bowl and whisk together. Stir in melted chocolate. Pour the mixture into the prepared molds and place on a baking sheet. Bake in oven for 12-15 minutes, or until the puddings are well risen and set on the outside but still melting inside.

3. Let stand for 1 minute, then turn the puddings out onto 4 serving plates. Dust with confectioners’ sugar and serve immediately with vanilla ice cream.

Coquilles St. Jacques

1lb fresh or frozen (thawed) scallops        1/2 cup dry white wine

1/2 cup water                                                1 tsp. salt

3 Tbsp. butter or margarine                        1/2 lb mushrooms, sliced

1/4 cup chopped shallots, -or- 1/4 c sliced green onions

3 Tbsp. flour                                                   1/8 tsp. white pepper

1/2 cup heavy cream                                    2 cups soft white bread crumbs

2 Tbsp. melted butter or margarine          2 Tbsp. finely chopped parsley

Wash scallops and cut in half. Bring wine, water and salt to boiling in a large skillet add scallops, lower heat and simmer very gently, just until tender, about 5 minutes. Remove scallops from liquid and divide among 4 scallop shells, individual casseroles or 1 qt shallow casserole: reserve liquid (there should be about 1 cup). Melt butter or margarine in a medium-size saucepan: sauté’ mushrooms until soft; remove and divide among scallop shells. Sauté’ shallots or green onions in butter until soft; stir in flour and white pepper; cook stirring constantly until sauce thickens and bubbles, 3 minutes. Spoon over scallops and mushrooms, dividing evenly. In medium size bowl, toss bread crumbs with melted butter or margarine and parsley until well-blended; sprinkle over shells. Bake at 400 degrees F. for 10-12 minutes, or until crumbs are golden.

HERBED PORK & APPLES

1 teaspoon dried sage                                    4 tart apples – peeled,

1 teaspoon dried thyme                                   cored, cut into 1 inch chunks

1 teaspoon dried rosemary                             1 red onion, chopped

1 teaspoon dried marjoram                             3 tablespoons brown sugar

Salt & pepper to taste                                      1 cup apple juice

6 lb. pork loin roast                                           2/3 cup real maple syrup

Rub pork with seasonings, then let it sit up to overnight.  Bake at 325 degrees at 20-30 minutes per pound of meat.  After ½ of the cooking time, remove the roast from the oven and drain the fat.  In a small bowl mix together the apples, onion and brown sugar.  Spoon mixture around the pork and put back in the oven until pork reaches 145 degrees.  Remove pork, apples and onions from pan and keep warm.  Skim fat from pan drippings.  Add juice and syrup and cook over medium high heat until liquid has reduced by half.  Slice the roast and serve with gravy.