My initial plan was to enlighten our readers with some history and the origins of Valentine’s Day because it is actually more than just a greeting card, candy eating and rose receiving holiday. However, visit my friends at the History channel to learn all about this holiday because you’re probably going to end up skimming the article like I did. Instead how about some Valentine’s Day inspired cocktails!
Let’s start off with everyone’s favorite….Martha Stewart. She has 17 recipes to get you feeling the love.
While searching for sites to send you to I came across Drink of the Week.com. Where has this site been my whole life? Wow, the internet is a magical place.
Jump on over to Yum Sugar for their list of 20 Love-Inspired Libations. While you’re there check out their other Sugar sites. Gossip, trends, recipes and more!
Finally, She Knows has given us the recipe to a man’s heart, but I’m sure your friends would love for you to get after their heart with this recipe!
THE WAY TO
A MAN’S HEART…
There are few ingredients more seductive than Champagne. Setting out the sparkly instantly sets a romantic mood, so why not extend that to an entire meal built around it?
Get the lowdown on the health benefits of Champagne
Two aphrodisiacs in one dish make for the ultimate Valentine’s Day appetizer, as inmussels steamed in Champagne. They already make the perfect pairing, so cooking them together is a match made in heaven.
Linguine with shrimp and Champagne buerre blanc recipe
- 3 tablespoons minced shallots
- 1 cup Champagne (or other sparkling white wine)
- 3/4 stick cold butter, cut into 2-inch cubes
- Salt and pepper
- 1/2 pound fresh linguine
- 1 tablespoon butter
- 1 shallot, chopped
- 1 clove garlic, minced
- 1/2 pound shrimp, peeled and deveined
- Salt and pepper
- 1/4 cup Champagne (or other sparkling white wine)
- Chopped parsley, for garnish
- Make the Champagne buerre blanc: Combine the shallots and Champagne in a skillet over medium-high heat. Bring to a boil and, stirring occasionally, reduce to a glaze. Whisk in cold butter cubes a few at a time until sauce is thickened slightly. Set aside.
- Cook the pasta in boiling water until al dente. Drain and return to the pot. Pour the Champagne butter sauce over the pasta and toss to combine. Set aside.
- Heat the butter in the same skillet you’ve used and add the shallots and garlic; cook until just softened, about 3 minutes.
- Add the shrimp and saute until the shrimp turn pink and are cooked through, about 5 minutes. Season with salt and pepper and deglaze the pan with the Champagne. Stir once and transfer the entire contents to the pasta pot. Toss to combine.
- Serve the linguine and shrimp in shallow bowls and top with chopped parsley.
Cheers and Happy Valentine’s Day!
About the Author: Sarah's philosophy is that every occasion; a wedding, job promotion, Friday night after a tough week or even sitting at a Pai Gow table in Las Vegas should be celebrated with a glass of bubbly in hand. Her reviews will be casual, just like her. Descriptions will be basic and typically consist of a great place to drink said wine.