Valentine's Day Dinner for Two

To have a nice quiet Valentine's dinner, why not try something at home. Your partner will not only appreciate, the gesture, but will love your attempt, here is a sample menu you can create.

For starters,
Baked Brie with Raspberry Coulis for Two

1 small wheel brie, cut in half horizontally
2 sheets phyllo dough, cut in half
1/4 cup clarified butter
1/4 cup sweetened raspberry puree (seedless)
Place a half sheet of the phyllo on a flat surface.
Brush with butter, and place the 2nd sheet over the first, at a right angle to it.
Place half the brie in the center and pull up the sides of the dough, then twist the ends gently. Repeat for second brie.
Place these phyllo "purses" on a nonstick baking sheet and bake at 450 degrees F for about 5 minutes, until golden brown.
Present on a plate with drizzled raspberry puree, and drizzle more over the purses.
Garnish with fresh berries and mint leaf.

For the main course try

Chicken with Rose Petal Mango Sauce

2 (6 ounce) boneless chicken breasts
2 tablespoons olive oil
Salt and pepper to taste
Rose Petal Mango Sauce (recipe below)
Place the olive oil in a heavy sauté' pan over medium high heat. Add the chicken breasts, salt and pepper and cook for three minutes on each side.
Serve the chicken over white rice topped with Rose Petal Mango Sauce.
Rose Petal Mango Sauce
1 ripe mango, medium dice
3 rose petals, finely diced
2 sprigs cilantro, finely diced
2 tablespoons onion, finely diced
1/4 tablespoon ground cumin
1/4 tablespoon dried chili powder
Juice of 1/2 lime
Combine all ingredients in a heavy saucepan and cook for 8 to 10 minutes over low heat.

Then for dessert, try
Strawberry-Chocolate Bavarian Cream

1 (10 ounce) package frozen sliced strawberries, thawed*
2 envelopes unflavored gelatine
1/2 cup granulated sugar
1 cup semisweet chocolate chips
2 1/4 cups milk, divided
1 teaspoon vanilla extract
1 cup heavy or whipping cream
Strawberry Cream (recipe below)

Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 cup. Stir gelatine into liquid; set aside.
Puree or mash berries to equal 1/2 cup. Reserve for use in Strawberry Cream.
Combine sugar, chocolate chips and 1/2 cup of the milk in a medium saucepan. Cook over low heat, stirring constantly, until mixture is smooth and very hot. Add gelatine mixture, stirring until gelatine is completely dissolved. Remove from heat; add remaining 1 3/4 cups milk and the vanilla extract. Pour into bowl; chill, stirring occasionally, until mixture mounds when dropped from a spoon.
Whip cream until stiff; fold into chocolate mixture. Pour into oiled 5- or 6-cup mold; chill until firm. Unmold and garnish with Strawberry Cream.
* You may substitute 1 cup sweetened sliced fresh strawberries for the frozen.
Strawberry Cream
1 cup heavy or whipping cream
1 teaspoon vanilla extract
1/2 cup strawberry puree (reserved from above recipe)
2 or 3 drops red food coloring
Whip cream and vanilla extract in small mixer bowl until stiff. Fold in strawberry puree and food color