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RECIPES FROM OUR

B

EDITOR

ecause my nickname has been Butter for years with a few intimate few, it seems appropriate that I would pay homage to my favorite Land O Lakes butter by featuring two of their recipes. You can find more of them at landolakes.com. They are quick, easy and elegant, and leaves plenty me for a fun night on the town after dinner. Valentines Day Dinner needs to be special this year, so why not feature these, easy, fast but oh-so-elegant meal that definitely says, “be my Valentine.”

BUTTER POACHED LOBSTER WITH LINGUINE INGREDIENTS

6 ounces linguine pasta, cooked al dente, drain, do not rinse 1/4 cup Land O Lakes® Extra Creamy Butter 1 tablespoon finely chopped leek 1/2 cup low sodium or unsalted chicken stock 2 1/2 tablespoons anise-flavored liqueur, if desired 8 ounces lobster meat*, cut into 2-inch pieces 1/4 cup Land O Lakes® Heavy Whipping Cream Salt, to taste, Chopped fresh parsley,optional *Substitute 8 ounces large raw, peeled and deveined shrimp.

DIRECTIONS

STEP 1: Melt butter in 10-inch skillet over medium heat until sizzling. Add leek; cook 1 minute. Add chicken stock and liqueur, if desired; cook 1 minute or until bubbling around edges. Add lobster pieces; cook 3-4 minutes or until lobster turns pink. Remove lobster from sauce; cover to keep warm. STEP 2: Continue cooking sauce 4-5 minutes until sauce is reduced to about 3/4 cup. Stir in whipping cream and salt. Add pasta; toss lightly to coat. Cook 1-2 minutes or until sauce has thickened. Place pasta onto serving dish; top with lobster. Sprinkle with parsley, if desired. Serve immediately.

BLACK & WHITE CHOCOLATE TART INGREDIENTS

CRUST: 1 1/3 cup shortbread cookie crumbs 1/4 cup sugar 1 Half Stick (1/4 cup) Land O Lakes® Butter, melted FILLING: 1 1/3 cups Land O Lakes® Heavy Whipping Cream 1 (10-ounce) package (1 1/2 cups) dark chocolate chips 1 teaspoon vanilla DRIZZLE: 2 tablespoons Land O Lakes® Heavy Whipping Cream 2 (1-ounce) squares white baking chocolate, chopped GARNISH: Fresh raspberries, if desired

DIRECTIONS Heat oven to 325°F. Combine all crust ingredients in bowl. Press onto bottom and up sides of 9-inch tart pan with removable bottom. Bake 12-15 minutes or until light golden brown. Cool 30 minutes. Heat 1 1/3 cups whipping cream in 2-quart heavy saucepan over medium heat, stirring constantly, 5-6 minutes or until mixture just comes to a boil. Remove from heat. Add dark chocolate chips and vanilla; beat with whisk until smooth. Cool 10 minutes. Pour into cooled crust. Refrigerate at least 3 hours or until set. Microwave 2 tablespoons whipping cream in bowl just until it comes to a boil. Add chopped white chocolate; stir until smooth. Cool 30 minutes. Place tart onto serving plate; drizzle with white chocolate drizzle. Garnish with fresh raspberries, if desired. For this recipe and more www.drinksmixer.com

BACKSTAGE PASS MAGAZINE • FEBRUARY 7 - MARCH 6, 2019

11

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