Today we enjoyed a leisurely Sunday morning with a simple breakfast in bed: piping hot coffee and cream, fresh hot biscuits with sweet butter and home-made marmalade, the Sunday Times and classical music on my new Denon N7 System. Life is good.. and this lemon marmalade is wonderful. A recipe created by Karen Morss of Lemon Ladies Orchard (someone who knows a thing or two about lemons!), I loved the variation as I typically indulge in orange marmalade. Thank you Karen for sharing this recipe and something I am happy to add to my list of favorite things for breakfast!


Meyer Lemon Marmalade
Recipe Courtesy of Karen Morss of Lemon Ladies Orchard

Ingredients

• 

4 cups sliced lemons: Approximately 2 lbs MEYER LEMONS (6 for slicing plus 2 more for juice)

• 4 cups WATER
• 
4 cups SUGAR

Directions

1. 

Halve lemons crosswise and remove seeds.
2. Tie seeds in a cheesecloth bag.
3. Cut each half into four quarters and thinly slice (1/4").
4. Combine lemons with bag of seeds and water in a 5-quart non-reactive pot and let mixture stand, covered, at room temperature 24 hours.


5. Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered for 45 minutes.
6. Skim off foam and remove any seeds that remain floating about. 


7. Stir in 4 Cups sugar and 1/2 Cup fresh juice and boil over moderate heat, stirring occasionally and skimming off any foam.
8. Taste and add a little more sugar if necessary (1/4 cup at a time).
9. Cook until a teaspoon of mixture dropped on a cold plate gels, about 30 minutes.
10. I use a candy thermometer and cook until it reaches 220 degrees.
11. Put empty jars in 250 degree oven for 15 minutes.
12. 
Ladle hot marmalade into jars, filling to within 1/4" inch of top.
13. Wipe rims with dampened cloth and seal jars with lids.


14. Put filled jars in 250 degree oven for 15 minutes. Transfer to a rack to cool.

Yields approx. 6 half-pint jars or five 9oz jars
Marmalade will store in a cool, dark place, up to 1 year.
Recipe originally adapted from Lady Marmalade.

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Seduction Meals reached out to our readers and friends to ask "What is your all time favorite romantic restaurant--the one that you would go to on Valentine's Day or for any special romantic meal for two?"

Below are some of the responses. Check out the previous post that lists more like One if By Land Two if by Sea (NYC), Le Bernadin, Georffrey's of Malibou, and Convivio.

Please Email us or Comment Below if you have a favorite we missed.

A few of our readers have weighed in....

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What is your all time favorite romantic restaurant--the one that you would go to on Valentine's Day or for any special romantic meal for two? Email us or Comment Below....

A few of our readers have weighed in....

One person said:  "It would have to be a quite, smaller out of the way kinda place, probably French, and would be willing to prep the table for you ahead of time with Roses, present etc."

One if by Land Two if by Sea, New York City
This West Village restaurant came up often as one of the BEST choices for Valentine's Day. Once Aaron Burr's carriage house, One if by Land Two if by Sea is renown for its old-world charm and ambiance, think fireplace, high-ceilings and chandeliers, amazing service and elegant dishes. And for the die-hard romantic, this restaurant is known as THE place to pop-the-question.

Le Bernadin, NYC.
Another favorite of many is Le Bernadin.  Noted for impeccable service, beautifully presented dishes, and of course the executive chef Eric Ripert. And let's not forget Le Bernadin boasts a three-star Michelin rating. One of our responses: "Hands down....Le Bernadin. The BEST in the city for a truly romantic experience with outstanding food every time--they never let you down."

Geoffrey's, Malibu California
If you love sun, sand and sea, this place is for you, with incredible views of the Pacific ocean, you can enjoy a romantic brunch or a cozy candlelit dinners with surrounding fire pits, one response:  "Geoffrey's of Malibou...pretty spectacular".

Convivio, New York City
If Italian Food is your favorite fare, Convivio was a top contender for consideration on Valentine's Day.  Convivio is best known for outstanding pasta dishes and authentic Southern Italian fare. Here are two reviews by two of my favorite magazines: Gourmet.com and Food & Wine;

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Here is a recipe when you want a healthy, light dinner or a special romantic Sunday brunch. Baby spinach, topped with roasted fingerling potatoes, strips of smoked salmon, cucumber, and a velvety poached egg. Serve with champagne or white wine. Enjoy!

Smoked Salmon, Baby Spinach, Roast Potatoes and a Poached Egg
Serves Two
Recipe and Photograph by Seduction Meals

Ingredients

• olive oil
• 3/4 lb of fingerling potatoes, cut in half lengthwise
• 2 Tsp of olive oil
• 2 sprigs of fresh rosemary leaves
• 1/2 cucumber, peeled and sliced in thin rounds
• 1 small bag of organic baby spinach
• 1 package of smoked salmon, trimmed slices in long strips 1" - 2" wide
  
• 2 eggs
• olive oil
• Fresh squeezed juice from 1/2 lemon
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees. Place potatoes on a cookie sheet, mix with 2 Tablespoons of olive oil and sprinkle fresh rosemary and a dash of salt on top. Cook potatoes until golden brown - about 20 - 25 minutes
2. Place baby spinach and cucumbers in a large bowl, add 2 Tablespoons of olive oil and lemon juice with salt and pepper to taste, toss and set aside.
   
3. Poach the two eggs

Assembling the Dish

1. Place 1/2 of the spinach each bowl.
2. Place potatoes over the spinach
3. Place 3 or 4 salmon strips on top of the potatoes
4. Top with one poaches egg, cut to allow the yoke to flow
5. Serve with Toast 

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Valentine's Day is just around the corner. Will you make reservations at your favorite restaurant or do you prefer to share a more intimate romantic meal at home? If you are planning a Seduction Meal at your place but aren't sure what to whip up, here are a few cookbooks for culinary inspiration. TIP: Never cook a meal for the first time on a special night such as this. Always prepare a dish or menu that you know or practice your meal before the big night. You want to be relaxed and confident, not nervous about whether or not the meal will turn out just right.

1. Seduction & Spice by Rudi Sodamin

If you can find this book it is worth the search. A beautifully designed book with 130 splendid recipes - this is part of my cookbook collection and one that people always want to pick up and fondle given its red suede cover. Here are two impressive reviews from from Amazon.com, need I say more?


2. The New InterCourses: An Aphrodisiac Cookbook by Martha Hopkins and Randall Lockridge

Also part of my cookbook library, I love the design, photography, format and the carefully selected recipes all with a slant on cooking with aphrodisiacs.

From Amazon.com: While the jury's out on which foods, if any, are true aphrodisiacs, the authors contend that "anyone who has served an elaborate candlelit meal, painstakingly prepared with love, knows the potential power of food." The newly expanded and revised edition of this 1997 cookbook features a bevy of recipes that may win the heart of that special someone. Ranging from simple Strawberries Drenched in Honeyed Cream to the more elaborate Orange Blossom Panna Cotta and Grilled Vietnamese Gingered Beef Rolls, lovers of all stripes are sure to discover a new favorite.

3. The Seduction Cookbook by Diane Brown

From Amazon.com: In The Seduction Cookbook, author Diane Brown offers much more than romantic recipe secrets. She teaches how to heighten passion through appetizing anticipation, and shares tempting techniques for preparing and serving her creations. 

Inside you'll find appetizers that will induce a little "fork-play" such as Chile Lime Shrimp; Rocket Salad with Black Mission Figs; and Ahi Tuna Ceviche with Advocado. Erotic entrees include Scallops with Asparagus and Ginger Beurre Blance and Sausages in Red Wine. And if you make it to dessert, try replacing low-carb with "low-garb" by enjoying the sweet sensation of Strawberries Stuffed with Mascarpone Cheese and Dark Chocolate or Poached Pears in Cardamom Syrup, among many others.

4. Booty Food by Jacqui Malouf

The title is a long one: Booty Food: A Date By Date, Nibble by Nibble, Course by Course Guide to Cultivating Love and Passion Through Food. And that it is. From your first date to every phase of your relationship, Jacqui has put together an alluring collection of recipes sure to win his /or her heart. I loved reading this cookbook as much as trying the recipes--Jacqui is a total treat and very very funny! A must have book for your collection.  From Amazon.com:



5. The Loin King by Ryan O'Horn

Here we have "366 sexy and uplifting aphrodisiacs to answer the call of the wild" From Amazon.com: The only thing better than sex is, well, more sex--and The Loin King makes sure everyone is ready to answer the call of the wild when it comes. Featuring the most popular libido enhancers devised by man (and woman), this engaging and enlightening little volume is a racy ride through the bedrooms of history. From the ancient Aztec avocado cure to Lord Byron's poetic plate of vermicelli, you will learn all you need to know about aphrodisiacs, past and present. No matter what your pleasure, you will find the concoction you need to spice up your sex life. 

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The Stanton Social Club, a culinary haven created by Executive Chef/owner Chris Santos, Tao owner Richard Wolf and Peter Kane of Happy Ending - sits among New York's restaurants you have to try.

Rather than offering individual starters and main courses The Stanton Social serves dishes that are designed for sharing with your loved one(s). Tantalizing morsels are brought to your table steadily and continuously throughout the meal.

The combination of elegant and inviting restaurant design paired with delightful dishes such as Duck Empanadas, Kobe Beef Burgers, Lobster Roll Sliders and Oysters Rockefeller make this a sultry, delicious hot spot for your next dinner date.

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Another delicious recipe sent to us by George of NYC. Thank you George! You seem to be very busy in the kitchen this month. Maybe practicing to find the perfect dish for Valentine's Day??  Here is an example of a 5 ingredient recipe that is simple to prepare and worthy of a romantic meal for two.  We love fast, easy and delicious! Serve this with Bacon Wrapped Asparagus Rolls on the side (see the previous post).

Grilled Whole Branzino with Lemon & Thyme

Ingredients:

• 2 whole Branzino, about lb each, cleaned / head on
• 1 lemon sliced in thin rounds
• olive oil
• salt and pepper to taste
• 4 sprigs of fresh thyme

Directions:

1. Rinse fish, and a pinch of salt and pepper inside the cavity of the fish
2. Place slices of lemon inside the cavity and sprigs of thyme; fold over to close fish
3. Make 3 slashes in the top of the branzino's skin
4. Drizzle with olive oil and add salt & fresh black pepper to taste
5. Grill the fish over medium low heat for 10 minutes on each side. For the last two minutes turn up the heat to slightly sear the outside
6. Place on a plate and serve with your favorite side dish and a bottle of white wine

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Who doesn't love bacon?  This recipe was submitted to Seduction Meals by George of NYC. Not only is the asparagus greatly enhanced by the enticing flavor of bacon, this recipe is also visually captivating and a wonderful finger food to serve your bacon-loving spouse. 

Bacon Wrapped Asparagus Rolls

Ingredients:

• about 9 slices of bacon - three slices per bundle of asparagus
  
• 1 bunch of thin asparagus spears, preferably thin, ends removed
• 1 Tablespoon butter
• 2 Tablespoons vegetable oil
• salt and pepper to taste

Directions:

1. Blanch asparagus to al dente
2. Drain and place on a cutting board or plate to cool down.
3. Take 5-6 asparagus spears and wrap the spears from top to bottom in layers of bacon, slightly over wrapping bacon the edges
4. Repeat until all vegetables have been wrapped in bacon
5. Salt & Pepper to taste
6. Heat skillet over medium high heat. Add butter and oil. Place asparagus spears in skillet and cook for 5-6 minutes on each side, browning bacon to taste
7. Turn up heat on the skillet and cook the bacon until crisp, about 2-3 minutes
8. Place the asparagus on a cutting board and cut into 1" rounds from top to bottom

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I have always been a fan of Susan Spicer; whenever I am in New Orleans I try to dine (at least once) at Bayona. Best known for "knocking cuisine off its pedestal with a healthy dash of hot sauce", Susan is the owner of Bayona and Herbsaint.  On June 2010 she opened Mondo in the Lakeview neighborhood of New Orleans

Here is one of the meals I made this week; a wonderful winter comfort meal from her cookbook Crescent City Cooking: Shrimp Clemenceau. While it is very rich and should be saved for special occasions, this shrimp, potato and pea dish is taken to another level when doused with a tantalizing, spicy lemon, wine, butter sauce. Bon Temp Rouler!

In trying to find the origins of Clemenceau, I came upon this article in The Washington Post: "Chicken was the original main ingredient of this Creole creation, presumed to be the namesake of Georges Clemenceau (1841-1929), a French statesman who served a second term as prime minister of France during World War I and was considered a hero to New Orleanian Creoles of his era. It is also possible that the dish got its name from his grandson, Pierre Clemenceau, who was a New Orleans bon vivant".

Shrimp Clemenceau
Susan Spicer from Crescent City Cooking
Serves 4

Ingredients:

• 2 Idaho Potatoes, cut into ¼ inch cubes
• 3 ½ Tbsp. olive oil
• 1 lb. shrimp, headless, peeled and deveined
• 1 lb. mushrooms, quartered
• 1 tsp. garlic, minced
• ½ cup peas, frozen or fresh (or sugar snaps or snow peas, blanched)
• ½ cup white wine
• 2 lemons, fresh, juice only
• 6-8 Tbsp. butter, unsalted, softened
• to taste, salt, ground black pepper and hot sauce
• ¼ cup green onion, finely sliced

Directions:

1. Bring Idaho Potatoes to boil in salted water. Simmer 3-5 minutes or until just cooked but still firm; drain.
2. Shock in ice water. Drain and pat dry.
3. In large saute pan, heat 1 Tbsp. oil and saute shrimp until pink. Remove from pan and add 2 Tbsp. oil to pan.
4. Add potatoes and cook until golden brown. Add mushrooms and cook another 3-4 minutes, adding another tsp. oil if necessary.
5. Add garlic and cook for 1 minute; add peas and return shrimp to pan.
6. Stir or toss to combine ingredients, season to taste with salt and a little pepper, then remove all to warm platter.
7. Pour the wine and lemon juice into the pan and bring to a boil, whisking all the brown bits from bottom of the pan. Let simmer until liquid is reduced to about 2 Tbsp.
8. Whisk in the softened butter 1 Tbsp. at a time. (Sauce should be creamy and not too sharp.)
9. Season with salt, pepper and lots of hot sauce.
10. Pour evenly over the shrimp/potato mixture. Garnish with green onions.

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