This year’s Valentine dinner was especially tasty.
I started with liver mousse with Port and figs served on tiny heart shaped toasts.
Next came my usual Valentine staple: the bright red beet soup, followed by a main course of roast beef with wine and mushroom sauce and a variety of baby veggies. Next came the cheeses and grapes.
The finishing touch was a heart shaped chocolate marquise positionned over a similarly shaped meringue and topped with fresh raspberries…very sweet…
