Valentine’s Day is almost here, and we all know that the best way into someone’s heart is through FOOD. Luckily, our Cabins for YOU vacation rentals feature fully equipped kitchens where you can whip up romantic meals, drinks, and desserts perfect for a special Valentine’s Day in the Great Smoky Mountains. Try out these recipes for a Valentine’s night in the cabin you won’t soon forget!
Lemon-Ricotta Ravioli with Creamy Herbed Mushrooms | Good Housekeeping
A creamy main dish great for a romantic evening cooking together in the cabin
- 1 lb. fresh ricotta
- 1/2 cup freshly grated Parmesan
- 2 tsp finely grated lemon zest
- 1/2 cup flat-leaf parsley, chopped
- 2 tbsp Chopped chives
- kosher salt
- 1 batch Classic Pasta Dough
- 48 whole flat-leaf parsley leaves, all stems and hard bits removed
- 2 tbsp olive oil
- 12 oz mixed mushrooms (we used oyster, shiitake, cremini), torn or quartered
- 2 cloves garlic, finely chopped
- 2 tsp fresh thyme leaves
- 1 tbsp Dijon mustard
- 1/4 cup dry white wine
- 1/2 cup crème fraîche or sour cream
- 1/4 cup toasted walnuts, chopped
- chopped flat-leaf parsley, for serving
- In medium bowl, combine ricotta, Parmesan, lemon zest, chopped parsley, chives and 1/4 teaspoon each salt and pepper. Set filling aside.
- Prepare pasta dough. Lightly flour large baking sheet. Working with 1 piece of dough at a time, roll into pasta sheet as directed (leave remaining portions covered while making each batch of ravioli).
- Transfer pasta sheet to lightly floured work surface and top half of sheet with 12 whole parsley leaves, moistening slightly if necessary to make them adhere. Fold over second half of sheet, gently pressing to adhere. Pass sheet through second- thinnest setting on pasta machine. Place one end of rolled pasta over ravioli form, leaving half of sheet draping off end. Gently press dough down into mold.
- Spoon in filling, about 2 teaspoon in each mold. Use a pastry brush and water to gently brush around each ravioli. Fold over other half of sheet to cover filling and gently press to seal. Run rolling pin firmly over top of ravioli mold to create ravioli shapes; carefully break into pieces. Transfer to prepared baking sheet. Repeat with remaining dough and filling.
- Bring large pot of water to a boil; add 1 tablespoon salt. Cook ravioli to al dente, 6 to 8 minutes. Reserve 1/2 cup pasta cooking water, then drain.
- While water is coming to a boil, make sauce: Heat large skillet on medium-high. Add oil, mushrooms and 1/4 teaspoon salt and cook, tossing occasionally, until softened and starting to brown, 6 to 8 minutes. Add garlic and thyme and cook 1 minute.
- Stir in mustard, then add wine and cook, stirring, 30 seconds. Remove from heat, stir in crème fraîche and season with pinch salt and 1/2 teaspoon pepper; thin with pasta cooking water if necessary. Spoon over ravioli and top with walnuts and parsley if desired.
Seared Steak with Blistered Tomatoes | Good Housekeeping
Toss some steaks on the grill with fresh tomatoes on a romantic night on the deck
- 2 (1 ½)-inch-thick strip steaks
- Kosher salt
- 4 tbsp
- olive oil
- 6 cloves garlic, in their skins
- 2 bunches cherry tomatoes on the vine (about 1 1/2 lbs)
- 2 sprigs fresh rosemary
- 2 tbsp white wine vinegar
- 1/4 small red onion, finely chopped
- 3 tbsp crumbled blue cheese (about 1 oz)
- Arugula salad, for serving
- Heat oven to 450°F. Heat large cast-iron skillet on medium-high. Season steaks with salt and pepper. Add 1 teaspoon oil to skillet, then add steaks and garlic and cook until steaks are browned, 3 minutes per side.
- Place tomatoes on the vine and rosemary in skillet, drizzle with 2 teaspoon oil and season with salt and pepper. Transfer skillet to oven and roast until steak is at desired doneness and tomatoes begin to slightly break down, 3 to 4 minutes for medium-rare. Transfer steaks to cutting board and let rest at least 5 minutes before serving. Transfer tomatoes and garlic to platter; squeeze garlic cloves from skins.
- In small bowl, combine vinegar, remaining 3 tablespoon oil and 1/4 teaspoon each salt and pepper; stir in onion and fold in blue cheese. Serve steak, tomatoes and garlic drizzled with vinaigrette, and arugula salad.
Lobster Bisque | Food Network
This rich and creamy
- Two 2-pound lobsters, steamed
- 4 tablespoons unsalted butter
- 1/2 cup dry sherry
- 1/2 cup chopped celery
- 3 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- Kosher salt
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped button mushrooms
- 2 tablespoons tomato paste
- 1/8 teaspoon cayenne pepper
- 1/2 cup dry white wine
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 2 tablespoons chopped fresh chives
- Twist off the claws and tails from the lobsters. Remove the meat, discarding the green tomalley and reserving the shells. Coarsely chop the meat to measure about 2 1/2 cups, and transfer to a bowl; cover and chill.
- Melt 2 tablespoons of the butter in a Dutch oven over medium. Add the lobster shells, and cook, stirring often, until lightly browned, about 8 minutes. Stir in the sherry, and cook until the liquid is nearly evaporated, about 2 minutes. Add the celery, garlic, bay leaves, peppercorns, 4 cups water and 1/2 teaspoon salt. Increase the heat to high, and bring to a boil. Reduce the heat to medium-low, and simmer until reduced to about 2 1/2 cups, about 15 minutes. Pour through a fine-mesh strainer into a bowl; discard the solids. Set aside.
- Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet over medium. Add the onions, carrots, mushrooms, tomato paste, cayenne and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the wine and bring to a boil over medium-high. Reduce the heat to medium-low, add the reserved lobster stock and simmer until reduced to about 2 cups, about 10 minutes. Remove from the heat.
- Puree the mixture with an immersion blender until smooth. Place over medium heat, stir in the milk and cream, and bring to a simmer. Add the lobster meat, reserving 1/4 cup for garnish.
Red Velvet Cheesecake Bites | Delish
- 1 box red velvet cake mix, plus ingredients called for on box
- 2 (8-oz.) blocks cream cheese, softened
- 1/2 c powdered sugar
- 2 tbsp heavy cream
- 1 tsp pure vanilla extract
- Preheat oven to 350º and line a muffin pan with cupcake liners. Prepare red velvet cake batter according to box directions. Divide batter among liners and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool completely. Break 4 cupcakes into small crumbs. Save remaining cakes for another use.
- In a large bowl using a hand mixer, beat cream cheese and powdered sugar until light and fluffy. Add heavy cream and vanilla and beat until stiff peaks form.
- Line a large baking sheet with parchment. Using a small cookie scoop, scoop cream cheese mixture into balls and place on prepared baking sheet. Transfer to the freezer to chill, 1 hour.
- Roll balls in red velvet cake crumbs until fully coated, then return to prepared baking sheet. Refrigerate until ready to serve.