By Sandra Lee
I’M A BIG ROMANTIC. But I’m also practical. You can create a romantic Valentine’s
Day dinner for a modest price and
My theme this year is “Dollop your dish C hocolate -Hazelnut
and indulge.” Steak becomes exotic with a
sexy sauce. And desserts, such as choco- Martini
late cake, take on special richness when 1/2 cup chocolate-flavored
served in a pool of heated raspberry jam. liqueur
The tablescape reflects this same 1/4 cup hazelnut-flavored
approach. Keep it simple: Start with a red liqueur
tablecloth, use white cloth napkins and 1/4 cup orange-flavored liqueur
serve your meal on white plates. 1/2 cup half-and-half
Pour martinis in tall, fluted martini Garnish: melted chocolate,
glasses rimmed with hardened chocolate orange rind
syrup. Make simple arrangements by
combining roses with garden bunches.
1. Fill a martini shaker halfway
And red candles in clear votives are a with ice.
2. Add chocolate-flavored liqueur,
The recipes on this page are from hazelnut-flavored liqueur, orange-
my new magazine, Sandra Lee Semi- flavored liqueur and half-and-half.
Homemade (available at Costco). Other
3. Shake mixture vigorously for
recipes of mine are featured in Costco’s
5 to 10 seconds.
latest cookbook, In the Kitchen The Costco
4. Dip rims of chilled martini glasses in
Way, along with hundreds of other recipes melted chocolate, if desired.
using Costco products. You can find elec-
5. Strain the contents of shaker into
tronic versions of all Costco cookbooks at chilled martini glasses. Garnish with
Costco.com. C orange rind, if desired. Serve immediately.
RECIPE PHOTOS BY SARAH DUNLAP COURTESY OF HOFFMAN MEDIA
Bacon-Wrapped Eye-of-Round Steak
2 slices bacon
2 (6-ounce) eye-of-round steaks
2 tablespoons vegetable oil
2 tablespoons firmly packed
2 tablespoons butter, softened
2 tablespoons chipotle mustard
1. Wrap 1 slice of bacon around edge
of each steak, and secure with a
2. In a medium skillet, heat oil over
medium-high heat. Cook steaks for 4 to
6 minutes per side, or until steaks reach
desired degree of doneness.
3. In a small bowl, combine brown sugar,
butter and chipotle mustard. Spread on
steaks, and cook briefly to melt sauce.
Note: Remove wooden picks from steaks
1/3 cup plus 1 tablespoon unsalted
2 (1-ounce) squares bittersweet
2 (1-ounce) squares unsweetened
7 tablespoons seedless red raspberry
2 tablespoons orange zest
2 large eggs
1/3 cup sugar
1/4 cup orange juice
Garnish: frozen whipped topping,
11. Preheat oven to 350°. Lightly grease
2 ramekins using 1 tablespoon of butter.
Line the bottom of the ramekins with
2. In a medium bowl, combine chocolates
and remaining 1/3 cup butter. Microwave
on high, in 30-second intervals, stirring
between each, until melted. Add 4 tablespoons raspberry jam and orange zest.
Stir to combine. Allow mixture to
3. In a medium bowl, combine eggs and
sugar. Whisk egg mixture into cooled
chocolate mixture. Pour batter into prepared ramekins. Place ramekins in a
roasting pan. Fill pan with water until
it reaches halfway up the outside of the
ramekins. Cover roasting pan with aluminum foil, sealing well on edges. Bake for
4. Remove roasting pan from oven, and
allow cakes to cool in water for 15 minutes. Remove ramekins from pan, and
allow to cool. Chill cakes for 4 hours,
5. In a small bowl, combine remaining 3
tablespoons seedless raspberry jam and
orange juice. Microwave on high in 30-sec-
ond intervals, stirring between each, until
melted (about 11/2 minutes total).
6. Serve sauce with cake. Garnish with
whipped topping and raspberries, if desired.