Share the Love with a CHARCUTERIE BOARD

Tips for assembling a delicious assortment of cured meats, cheeses and accompaniments to share with your sweetheart!

Choose a cutting board or platter and a couple of small sharing plates, as well as a small serving fork, cheese knife and picks for the items on your board. Select your assortment of cheeses, incorporating a mix of soft and hard varieties made from goat’s milk, cow’s milk and sheep’s milk. For example, a grouping of Manchego, Gouda, Brie and a softripened goat cheese provides a delicious variety of flavors and textures.

Select several types of cured meats. Think dried sausages and hams, such as soppressata, Genoa salami, Calabrese, prosciutto, capicola or Spanish chorizo. might also want to include a smoked meat or pate.

Choose your accompaniments. Add a mix of fresh fruit like grapes or sliced strawberries, dried fruits like apricots or cranberries, and a sprinkling of nuts. Consider other additions like pickled onions, olives, artichoke hearts or gherkin pickles. Accent your board with a couple dollops or ramekins of honey, gourmet mustard or savory dips or jams. Slice a baguette and add some crackers for the finishing touch!

419-882-9229 • 5453 MONROE ST., TOLEDO

Valentine’s Day 4-8pm WINE TASTING

Taste 4 delicious wines paired with a selection of gourmet chocolates prepared by Executive Chef Steve Smith Reservations are highly encouraged.

Wine Pairing Picks

FROM AN EXPERT

Tuesday

February 14

Stop by the Mancy’s Bottle shop for additional suggestions!

Mawby “Sex” Brut Rose (Sparkling)

$18.99

Fruit-forward rose with red berry aromas and a balanced finish.

Vina Regali “Rosa Regale” Brachetto d’Acqui (Sparkling Sweet Red)

$20.99

Red berries and rose petals on the nose with bright sweetness and effervescence on the palate.

Taken Wine Company “Complicated” Pinot Noir

$20.99

Notes of red berries and cherry with medium body and juicy acidity.

Allegrini Valpolicella

$18.99

Aromas of wild berries with a soft, velvety palate and a generous finish.

Town Money Saver

Bacon-Wrapped Filets with Herb Butter

5 tbsp. salted butter, softened

1 tbsp. chopped fresh parsley

1 tbsp. chopped fresh chives

1/2 tsp. grated lemon zest

1 tsp lemon juice

1 tsp. dijon mustard

2 8-10 oz. beef lets (2” thick)

Salt & pepper, to taste

2 slices bacon

1 tbsp. olive oil

Mash 4 Tbsp butter with the parsley, chives, lemon zest, lemon juice and mustard in a small bowl. Scoop the butter mixture onto a sheet of plastic wrap. Wrap up and form into a 3” log. Refrigerate until rm, about 30 min. Preheat the oven to 450˚. Generously season the steaks on both sides with salt and pepper. Wrap each steak around the edge with a slice of bacon and secure with a toothpick.

Heat the olive oil and remaining 1 Tbsp butter in a medium cast-iron skillet over mediumhigh heat. When the butter melts, add the steaks to the skillet and sear until golden brown, about 1 min per side.

Transfer the skillet to the oven and cook 7 to 10 minutes for medium rare. Let rest 5 minutes before serving. Serve with a slice or two of the herb butter on top.

Pan Seared Sea Scallops

12 Sea Scallops (Fresh Or Frozen)

Salt And Pepper

1 1/2 tbsp. Butter, Divided

1 Lemon, Juiced

Serves 3-4

Place scallops on a clean paper towel and thoroughly dry. Heat a seasoned cast iron skillet on medium-high for about 5 min. In the last minute, add ½ Tbsp butter to the skillet and melt. Salt and pepper the scallops and add them to the skillet. Cook for about a minute on each side. Remove the scallops and place on a clean plate. Turn o the heat and add remaining 1 tablespoon butter to the cast iron skillet. Allow to melt and then add lemon juice. Drizzle on top of the scallops. Serve immediately.

Chocolate Lava Cakes

Baking spray

1 stick butter

2 oz. bittersweet chocolate

2 oz. semisweet chocolate

1 1/4 cups powdered sugar

2 whole eggs

3 egg yolks

1 teaspoon vanilla

1/2 cup all-purpose our Vanilla ice cream, for serving

Serves 4

Preheat the oven to 425o. Spray four custard cups with baking spray and place on a baking sheet. Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 min. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the our. Divide the mixture among the custard cups. Bake until the sides are rm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.