February 2010 Issue
Romantic Recipes for Your Valentine
Create a delicious meal for that special someone with these recipes from the White Oak Inn
Each February, Ohio Magazine features romantic getaways designed with Valentines in mind. This month’s story, “Great Escapes,” suggests package deals perfect for couples planning in a hurry or on a budget. But if you still can’t find the time (or money) to get away, these recipes from the White Oak Inn in Danville promise to add some sugar ’n’ spice to your night.
Heart-Shaped White Chocolate and Cranberry Tea Scones
Makes about 12 to 14 scones
2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1/2 cup half-and-half or heavy cream
1/2 cup white chocolate chips
1/2 cup dried cranberries
Preheat oven to 425 degrees. Mix together flour, sugar, baking powder and salt. Cut in butter using either the pulse setting on a food processor or by hand with a pastry blender. Mixture should resemble coarse crumbs with no visible chunks of butter. Take one of the eggs and separate the yolk and white. Set the white aside. Beat the yolk with the other whole egg and the half-and-half. Add this to the dry mixture, along with the white chocolate chips and cranberries. Stir with a fork until barely mixed. Turn out dough onto a floured board and knead gently, about 6 to 8 times. Roll or pat dough out to 1/2 inch thickness. Cut with a heart-shaped cookie cutter. Place about an inch apart on an ungreased baking sheet and brush the tops with the reserved egg white. Bake for 10 to 12 minutes, or until top is golden brown.
Raspberry Chicken Breasts
2 boneless, skinless chicken breasts
1/2 cup seasoned flour (see recipe below)
2 tablespoons canola oil
1 tablespoon butter
2 tablespoons diced onion or shallots
1/4 cup chicken stock
2 tablespoons of white wine
2 tablespoons raspberry vinegar
1/4 cup heavy cream
handful of fresh or frozen raspberries
Much like they do at the inn, you can keep a jar of this in the pantry and use for breading fish, chicken, eggplant or seafood.
1 cup flour
3 teaspoons dried rosemary
3 teaspoons dried marjoram
1/2 teaspoon black pepper
1/4 teaspoon cayenne or other hot pepper blend
Combine all ingredients well. Store in a jar for up to four weeks.
Preheat oven to 350 degrees. Dredge the chicken breasts in the seasoned flour. Heat the canola oil and butter in a non-stick skillet over medium heat. Cook chicken breasts 2 to 3 minutes per side, just until brown. Transfer to a pie plate or other baking dish and bake for 15 minutes. While the chicken is cooking, add the onions or shallots to the skillet and cook for 3 or 4 minutes. Add 2 teaspoons of the seasoned flour to the pan to make a roux, and cook for 1 minute. Whisk in the chicken stock, white wine and raspberry vinegar. Whisk in the cream and cook until sauce is slightly thickened. Immediately before serving, stir the raspberries into the sauce and spoon over chicken.