Having a party or Valentine get-together? Here's the menu!

A few times in my life I have pulled together what I considered a great party menu. It had to be appetizing, easy on the hostess, suitable for a wide range of guests, and still look as though it was created by a fine French Chef. I learned long ago that simplicity was the key and presentation is everything! Today, With Valentine’s Day the perfect foil, I offer one of my favorite menus – good for any season or reason: Smoked Salmon; Broiled asparagus spears; Puffed baked eggs; Chocolate wedges: Enjoy!

Smoked Salmon

w/Cilantro Cream

(For 6)

1 cup packed fresh cilantro sprigs, stems removed

1 8-0z. container sour cream

1 Tbs. lime juice

1 tsp. ground coriander seeds

Salt and pepper to taste

1 pound sliced smoked salmon

Accompaniment: Slices of pumpernickel or whole wheat bread, lightly buttered; lime wedges

Finely chop cilantro and in a small bowl stir together with the sour cream, lime juice, ground coriander and salt and pepper.

Arrange salmon on a platter in folds (as shown) and serve with the cilantro cream and bread. Garnish salmon with lime wedges. Offer as an hor d’oeuvre but leave available on the table through the dinner.

Broiled Asparagus w/

Buttered Breadcrumbs

4-5 uniformly sized asparagus spears per person

2-3 Tbs. unsalted organic butter

3-4 Tbs. fine dry breadcrumbs (crushed croutons work well*)

1 Tb. finely grated lemon zest (peel only, no pith)

Snap off rough root-ends of asparagus and steam until nearly fork-tender but still firm – not limp!

Preheat broiler: Spread steamed asparagus on a buttered foil sheet together but not overlapping. In a small saucepan melt butter and stir in bread crumbs and lemon zest; salt and pepper to taste.

Spoon mixture evenly onto asparagus on the “neck” area where the bloom and stem meet.

Pat down gently with the back of a spoon if necessary to adhere.

Broil 2-3 inches from the heat until bread crumbs are golden-brown, about 3 minutes – perhaps less: Watch carefully.

Remove with serving tongs in serving clusters of 4 or 5 onto a pretty platter to serve. Have a small cruet of melted butter for drizzling if you wish.

* You may consider garlic-butter croutons for a bit of extra flavor.

Puffed Baked Egg

Scramble w/Onion

Cheddar& Red Bells

(For 6)

1 medium sweet onion, very finely chopped OR bunch of green onions chopped w/tops

1 medium red bell pepper, cored, seeded, very finely chopped

10 large eggs

1 1/2 cups grated sharp cheddar cheese

1/3 cup half-and-half

4 tsp. butter

Garnish: Cilantro sprigs

Prepare onion and red bell pepper. In a large bowl, beat eggs with a hand mixer until well blended.

Stir in half-and-half, then the onion, red bell pepper and cheddar; salt and pepper to taste.

In a large preferably cast-iron skillet over medium-high heat, melt butter, tipping pan to coat evenly.

Pour egg mixture into pan and immediately cover with a tight-fitting lid.

Have a warm platter or large shallow bowl ready; check after 3 minutes, returning lid if not puffed and shiny on top.

Slip a knife tip into center of mixture at a slant and remove to see if moist egg is clinging to it. If so, re-cover and if necessary, turn heat down to medium so as not to burn. When done, slide out onto warm serving dish.

Have a small spatula for self-serve, and a bowl of cilantro at hand for garnish.

Note: You needn’t cover this dish for the puff effect, and can simply serve as a scramble – it’s still delicious; but the puffed version is so pretty. It’s up to you.

Chocolate Almond

Cake Framboise

6 Tbs. pure butter

1 cup cane sugar

1/2 tsp. salt

3 eggs

4 squares Baker’s unsweetened chocolate, melted and cooled

1/4 cup finely ground almonds

1/4 cup dry bread crumbs

3 Tbs. raspberry liqueur (Chateau Monet Framboise or

1 tsp. vanilla

Set oven at 375F. Cream butter; gradually beat in sugar and salt and continue beating until light and fluffy.

Add eggs one at a time, beating well after each Stir in chocolate, almonds, bread crumbs, 2 Tbs. of the liqueur and the vanilla.

Pour into buttered and floured 8-inch layer pan. Bake about 25 minutes or until tester inserted in center comes out clean. Cool in pan 5 minutes.

Invert onto rack and drizzle with remaining Tablespoon of liqueur. Drizzle with chocolate sauce as shown or garnish with whipped cream and raspberries (if available).

Chocolate Glaze

3 squares semi-sweet chocolate

2 Tbs. water

1Tb. butter

1 cup sifted confectioners’ sugar

Dash of salt

1/2 tsp. vanilla

Place chocolate, water and butter in saucepan. Stir constantly over very low heat until smooth. Remove from heat. Combine sugar and salt in a bowl.

Gradually blend in chocolate mixture and vanilla. Cool until desired consistency and pour or spread over cake.

My choice of quaff for this sweet little repast is — guess what? Champagne, of course! Or Proseco, with a splash of Framboise added at dessert time to enhance the rich and elegant cake! Happy Valentine’s Day!

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com. or by phone at 208-265-4688.