Decadent Mediterranean Valentine's Day Dinner

Mediterranean Tomato Salad with Feta and Olives

Ingredients

5 large tomatoes (about 3 pounds), cored, sliced
1 red onion, halved, thinly sliced
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped fresh parsley
3 large garlic cloves, finely chopped
4 ounces Greek feta cheese (about 1 generous cup), crumbled
1/3 cup brine-cured olives, preferably Kalamata

Preparation

• Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad.
• Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing.
• Sprinkle salad with cheese and garnish with olives, if desired
• Be sure to serve this with thick slices of good bread to soak up the dressing.

Herbed Lamb, Tomato and Zucchini Kebabs

Ingredients

1 large garlic clove
1 1/2 teaspoons salt
1/4 cup plus 2 tablespoons fresh lemon juice
1 cup red wine
1 1/2 teaspoons black pepper
1 cup plus 2 tablespoons olive oil
1/4 cup finely chopped fresh thyme leaves
1 1/2 tablespoons finely chopped fresh rosemary leaves
1 (2-lb) piece trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
3 medium zucchini (1 1/2 lb total)
24 large cherry tomatoes (3/4 lb total)

Special equipment: 16 (12-inch) wooden skewers, soaked in warm water 1 hour

Preparation

• Mince garlic and mash to a paste with salt using a large heavy knife.
• Whisk together garlic paste, lemon juice, red wine and pepper in a large bowl, then whisk in oil, thyme, and rosemary until combined well.
• Put lamb in a large sealable bag, then add 3/4 cup herb marinade and seal bag, pressing out excess air. Marinate lamb, chilled, at least 6 hours or up to 8. Reserve remaining marinade, covered and chilled.
• About an hour before grilling, halve zucchini lengthwise, then cut diagonally crosswise, alternating direction with each cut, to create triangle shapes.
• Put zucchini in another large sealable bag, then pour reserved marinade over zucchini and seal bag, pressing out excess air.
• Marinate zucchini at room temperature 1 hour. (Marinating zucchini any longer will result in a mushy texture.)
• Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas. While grill is heating, drain lamb, discarding marinade, then thread cubes 1/4 inch apart onto 8 skewers.
• Transfer zucchini to a bowl, reserving marinade, and thread zucchini onto 4 skewers (without lamb). Thread tomatoes onto remaining 4 skewers.
• Lightly oil grill rack and grill kebabs (covered only if using gas grill), turning occasionally, until tomatoes are softened but not falling apart, 2 to 3 minutes; zucchini is tender, 4 to 6 minutes; and lamb is medium-rare, about 6 minutes.
• Serve kebabs drizzled with reserved marinade (from zucchini).

Cooks' note:
If you can't grill outdoors, kebabs can be cooked in batches on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat. Grill vegetables first, cooking until tomatoes are softened but not falling apart, 6 to 8 minutes, and zucchini is tender, 8 to 10 minutes. Transfer vegetables to a shallow baking pan as grilled and keep warm in a 200°F oven while grilling lamb until medium-rare, 6 to 8 minutes.

Tiramisu Angel Cake Torte

Ingredients

8 ounces Philadelphia-brand cream cheese, room temperature
2 cups chilled whipping cream
2/3 cup powdered sugar
6 tablespoons amaretto
3 tablespoons unsweetened cocoa powder
1 tablespoon instant espresso powder or coffee powder
One 9- to 10-inch angel food cake
3 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely grated
1 cup sliced almonds, toasted Chocolate shavings (optional)

Preparation

• Using electric mixer, beat cream cheese in large bowl until smooth.
• Add 1 cup whipping cream, 2/3 cup powdered sugar, 2 tablespoons amaretto, cocoa and espresso powder.
• Beat until fluffy and smooth. Using same beaters, beat remaining 1 cup cream in medium bowl until firm peaks form.
• Fold whipped cream into cheese mixture for frosting.
• Cut cake horizontally into 3 equal layers.
• Place bottom cake layer on platter.
• Sprinkle with 4 teaspoons amaretto.
• Spread with 1 cup frosting.
• Sprinkle with half of grated chocolate.
• Repeat layering with cake, amaretto, frosting and grated chocolate.
• Top with third cake layer.
• Sprinkle with 4 teaspoons amaretto.
• Spread remaining frosting over cake.
• Press almonds onto sides of cake. Top with chocolate shavings.

Rum-Laced Chocolate Fondue

Ingredients

2 tbs half-and-half
1 tbs unsalted butter
2 tbs dark rum
8-ounce bittersweet dark chocolate

For dipping: chunks of brioche, raspberries, sliced apples, strawberries and pears.

Preparation

• In a small saucepan over medium heat, bring half-and-half, butter and 1 tablespoon of rum to simmer, stirring constantly. Remove pan from heat.
• Whisk in the chocolate until fully melted and smooth.
• Add remaining rum and an extra dash for fun.
• Cool slightly.
• Transfer mixture to a fondue pot or red bowl. Serve immediately with dippers.