There are many legends as to the origins of Valentine’s Day. Three popular legends from the

Roman era to choose from are:

The first, when Emperor Claudius II outlawed marriage. He did this in an effort to ensure a

stable full of potential soldiers. His belief was that single men made better soldiers.

Valentine, a priest, believed this law to be unjust and secretly continued to perform

marriages. When this was discovered by Claudius he ordered that Valentine be put to death.

The second suggests that prisoner Valentine was killed for attempting to help Christians

escape the harsh Roman prisons in which prisoners were beaten and tortured. Valentine is

said to have fallen in love with his jailor’s daughter who visited him during his

imprisonment. He is said to have sent her a letter and signed it “From Your Valentine, the

first “valentine”. Whether this is true or not, the legend emphasizes the popular St.

Valentine’s appeal as a heroic, sympathetic and romantic hero in the Middle Ages in England

and France.

The third takes place in Rome where spring began in February. Houses were swept out, salt

and spelt flour was sprinkled about on February 15th, then know as the ides of February and

a fertility festival began. A goat was sacrificed by the priests for fertility as well as a dog for

purity. Strips of the goat’s skin were dipped in the sacrificial bloods and Romulus and

Remus were said to run through the streets with these goathide strips striking women and

the fields of crops to ensure fertility in the upcoming year. Following this, the women wrote

their names on paper and dropped them in an urn. Bachelors then blindly chose names and

paired up with their chosen woman. These random matches frequently resulted in marriage.

Pope Gelasius declared February 14 St. Valentine's Day around 498 A.D.

Whether you choose to believe one or any of these theories of Valentine’s Day’s origins, it

has become expected in any and all couple’s relationships to celebrate their love for each

other in an overt fashion. Whether it be flowers, chocolates, jewellery or an intimate dinner

for two, Valentine’s Day is a major event on most women’s calendars and woe is the poor

mate that forgets it.

Montreal offers a multitude of public methods in which the annual commemoration on

February 14 is performed.. Should you choose, instead, to opt for a more private celebration

of your love and affection I have put together a menu for a very romantic dinner for two. I

have planned the dining, the rest is in your hands to be celebrated in whatever fashion

pleases you.

Romantic Valentine’s Dinner for Two

Antipasto Plate

Scallops Mornay Buttered Asparagus Toasted Garlic French Slices

Classic Tortoni

White Wine Coffee

Antipasto Plate Arrange your favourites from the following: Rolled slice of Prociutto, Sopressata, Bresaola and Genoa Salami Wedge of Provolone, Robiola and Boursin cheeses A variety of olives such as Kalamata, green Manzanilla and Nicoise Marinated Artichokes, Heart of Palm, Peppers and Tomatoes Scallops Mornay ½ cup (125 ml) Dessert Wine (Sauterne) ¾ cup (185 ml) Distilled Water ¼ tsp (1.25 ml) Salt Dash Pepper (white or finely ground black) ¼ tsp (1.25 ml) dried minced Onions 8 oz (350 ml) Scallops, cut in half if large (± 1½ cup) ½ cup (125 ml) fresh Mushrooms, sliced 1 tbsp (15 ml) Butter or margarine 1½ tbsp (22.5 ml) Flour ½ cup (125 ml) Milk ¼ cup (65 ml) grated Swiss Cheese 1½ tbsp (22.5 ml) chopped fresh Parsley Preheat oven to 375º F (190ºC).

Combine wine, water, salt, pepper and onion in a saucepan; simmer for 5 minutes.

Add scallops and mushrooms; cover and simmer for 5 minutes.

Remove scallops and mushrooms from stock; put aside while making sauce.

Reduce stock to ± ½ cup (125 ml), approx. 15 minutes.

In another saucepan melt butter; stir in flour. Stir in stock and milk; cook and stir until thickened and bubbling.

Add grated cheese; stir until melted. Adjust salt and pepper if needed.

Remove from heat; add scallops and mushrooms. Spoon into 2 prepared (lightly greased) individual baking

dishes.

Bake for 15-20 minutes. Garnish with chopped parsley.

Serves 2

308 Calories, 105 Calories from Fat, 11.7g Total Fat, 6.9h Saturated Fat, 70mg Cholesterol, 573mg Sodium,

13.1g Carbohydrates, 4.1g Sugars, 26.0g Protein

Buttered Asparagus

Toasted Garlic Bread

Classic Tortoni

½ cup (125 ml) 35% Cream (whipping not cooking) ¼ cup (65 ml) Sugar ½ tsp (2.5 ml) Vanilla 2 drops Almond Extract 1 large Egg White 2 tbsp (30 ml) toasted Almonds, finely chopped

2 tbsp (30 ml) toasted Coconut ½ tsp (2.5 ml) Instant Coffee powder Whip the cream with vanilla, extract and 2 tbsp (30 ml) of the sugar.

Beat egg white to soft peaks. Gradually add the remaining sugar; beat to stiff peaks.

Mix almonds and coconut together. Fold egg whites and half the nut mixture into the whipped cream; spoon

half into a 16 oz (500 ml) ramekin.

Fold coffee powder into the remaining whipped cream mixture. Spoon into the ramekins.

Sprinkle with the remaining nut mixture. Cover loosely with plastic wrap.

Freeze at least 4 hours, preferably overnight.

Serves 4 (but really, 2 people scooping out of 1 ramekin . . . ?)

119 Calories, 52 Calories from Fat, 5.8g Total Fat, 3.0g Saturated Fat, 11mg Cholesterol, 27mg Sodium, 15.0g

Carbohydrates, 13.0g Sugars, 2.5g Protein