Valentine’s Day. What could be more romantic than dinner shaped like a heart?
Not only did the lamb end up in the shape of a heart, there was also a heart in the cheese.
Boarman’s lamb rack. Cherry Glen Monocacy Ash goat cheese. The local contributions to our Valentine’s Day dinner. Most of the rest was organic, but the lamb and the cheese were locally sourced.
The wine. From deep in the cellar where there is a box of wine that we won at the Taste for Life auction a few years back. A local charitable event to raise money for cancer research. It has now moved to Baltimore but for years it was held at the Ten Oaks Ballroom. We bought some lovely wine there at the auction and have been opening one every year for a special occasion. This was the year to open the 1996.
Besides the lamb and the wine, I also served a salad with the goat cheese and my homemade fruit vinaigrette. I made this vinaigrette using St. Helena Olive Oil Co. balsamic and extra virgin olive oil. Plus juice from my strawberries and blackberries. I defrosted some of them this week to use to make dressing.
Keep adding berries to the bowl and smash them up to release the juice. Strain them through a fine sieve and add a three to one ratio of oil to vinegar. I added some dried mint and dried basil plus salt and pepper to the dressing.
Mixed greens. Cranberries. Monocacy Ash cheese. Dress with the vinaigrette. Grate a little sea salt and pepper over it.
Later tonight a little sea salt caramel gelato. A nice homemade Valentine meal.