BYU Broadcasting | Culinary Creations

Directions: Place chocolate in medium size bowl. Heat cream until scalding. Remove from heat and pour over chocolate. Stir until chocolate is melted. Stir in flavoring. Place chocolate bowl over a bowl of ice. Continue stirring until chocolate is the consistency to pipe into rosettes, or pour into buttered pan. Refrigerate until firm. (Cut into squares, if using a pan). Put in candy wrappers. Enjoy on your ultimate night ot romance!

Fillet of Beef Tenderloin with Portabello Mushroom Sauce
Printable Version

Ingredients:

8 Beef Tenderloin Fillets (6 ounces each)

2 cloves garlic (minced)

1 teaspoon Salt

1 teaspoon Coarse-ground Pepper

Directions: Place filets on cutting board. Combine garlic, salt, and pepper. Rub mixture into both sides of filets. Heat a large skillet over high heat. Sear steaks until brown on each side. Do not overcook (steaks finish cooking in oven with sauce). Place steaks in baking dish. Do not crowd.

Young Herb Cheese
Printable Version

Ingredients:

12 ounces Low-fat Cottage Cheese

12 ounces Cream Cheese

12 Ounces regular Sour Cream

2 tablespoons fresh dill weed (finely chopped)

2 tablespoon Fresh Parsely (finely chopped)

2 tablespoons Fresh Oregano (finely chopped)

2 Green Onions (finely chopped)

Salt and Pepper to taste

Fresh Herbs for garnish

Directions: Combine the cottage cheese, cream cheese, and sour cream in bow of food processor. Process until smooth. Add fresh herbs, onion, salt, and pepper. Pulse. Line a large strainer wth two large layers of cheesecloth, allowing for extra to hang over the edges. Fill with cheese mixture. Place strainer over a bowl. Fold extra cheesecloth over cheese and refrigerate for 3-4 days. Excess whey will have drained into bottom bowl and cheese will be firm enough to mold. Line a mold (size and shape of your choice) with a cheesecloth (extra hanging over again). Place fresh herbs on cheesecloth. Spoon drained cheese on top of herbs. Fold cheesecloth over cheese and press to evenly distribute cheese and press into herbs to form a mosaic look when unmolded. Unmold onto platter. Add garnish with additional fresh herbs around edges. Serve with crackers or vegetables. Will keep refrigerated, covered, for up to one week.

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