Valentine’s Day With Your Honey & Your Horse!

 

What could be sweeter? A romantic trail ride on Valentine’s Day is a dream come true. The brisk frosty air and the warmth of your love. Your shared passion for horses…memories that will live in your hearts forever.

When It’s Time To Warm Up…

As the sun sets, head back to the barn for a romantic dinner. We’ll help you create a delicious repast and the perfect setting!

 

Set The scene…

Create the perfect tablescape with a traditional red, white, and silver color scheme. The glow of candles and fresh fragrant red roses are the prelude to a perfect feast. Enhance the romance with a playlist complements of O’l Blue Eyes…Sinatra himself.

Open a nice bottle of red your choice of course! We love Bogle Pino Noir. 

Savour a pairing of perfect cheeses& dried fruits. Cheese & Dried Fruit Plate

 

Ingredients
6–8 oz (185–250 g) aged Gouda such as Saenkanter or UnieKaas
6–8 oz (185–250 g) aged goat’s milk cheese such as Crottin de Chavignol
6–8 oz (185–250 g) mild blue-veined cheese such as Stilton
1 cup (6 oz/185 g) dates
dried fruits such as persimmons, apricots, and pears
1/2 cup (2 oz/60 g) walnuts

Method
About 2 hours before serving, remove the cheeses from the refrigerator, unwrap them, and allow them to come to room temperature.

When ready to serve, arrange the cheeses, dates, dried fruit, and nuts on a cutting board, marble slab, or platter. Include paring knives for the blue and the Crottin and a sharp paring knife or cheese slice for the Gouda. Serve with baguette rounds, thin slices of dark bread, or crackers, if desired.

 

Mixed Green Salad with Dijon Shallot Vinaigrette

 

Ingredients:

• 4 cups mixed greens
• ½ cup candied pecans or walnuts
• ¼ cup crumbled goat cheese
• ½ cup sliced pears
• ¼ cup pomegranate seeds or dried cranberries

Dijon Shallot Vinaigrette:

• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 small shallot, finely minced
• 3 tbsp red wine vinegar
• ½ cup olive oil
• Salt & black pepper to taste

Instructions:

1. Whisk together Dijon, honey, shallot, vinegar, salt, and pepper.
2. Slowly drizzle in olive oil while whisking until emulsified.
3. Toss salad ingredients together and dress just before serving.

 

The pièce de résistance!

Crockpot Beef Bourguignon

• Ingredients:

• 6 slices bacon, chopped
• 2 cups red wine (Pinot Noir)
• 2 cups beef broth
• 1 tbsp tomato paste
• 3 garlic cloves, minced
• 2 carrots, sliced
• 1 onion, diced
• ½ lb baby potatoes, halved
• 1 lb shiitake mushrooms, sliced
• 1 tbsp fresh thyme leaves
• 1 tbsp butter
• 2 tbsp flour
• Salt & pepper to taste

Instructions:

1. Sear the Beef & Bacon: In a pan, cook bacon until crisp, then transfer to the crockpot. Sear beef cubes in the bacon fat until browned. Add to crockpot.
2. Sauté Aromatics: Cook onions, garlic, and carrots in the same pan until fragrant. Stir in tomato paste and cook for another minute. Transfer to crockpot.
3. Deglaze with Wine: Pour wine into the pan, scraping up browned bits. Let it simmer for 2 minutes, then add it to the crockpot.
4. Cook: Add beef broth, potatoes, mushrooms, and thyme. Cover and cook on low for 8 hours or high for 4 hours.
5. Thicken the Sauce: Mix softened butter with flour into a paste. Stir it into the stew during the last 30 minutes of cooking to thicken.
6. Serve over mashed potatoes, buttered noodles, or crusty bread.

 

Go For The Decadence…It’s Valentine’s Day!

Chocolate Raspberry Torte with Raspberry Coulis

Ingredients:

For the Torte:

• 8 oz dark chocolate (70% cacao), chopped
• ½ cup unsalted butter
• ¾ cup granulated sugar
• ¼ tsp salt
• 3 large eggs
• ½ cup unsweetened cocoa powder
• 1 tsp vanilla extract
• ¼ cup raspberry purée or seedless raspberry jam (optional for extra raspberry flavor)

For the Raspberry Coulis:

• 1 ½ cups fresh or frozen raspberries
• ¼ cup sugar (adjust to taste)
• 1 tbsp lemon juice
• 1 tbsp water (if needed for consistency)
• Optional: 1 tsp Chambord or bourbon for a boozy touch

Instructions:

Make the Torte:

1. Preheat oven to 375°F (190°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
2. Melt chocolate & butter together in a heatproof bowl over a double boiler (or microwave in 20-second intervals). Stir until smooth.
3. Mix in sugar & salt while warm, then let cool slightly.
4. Whisk in eggs one at a time until fully incorporated.
5. Sift in cocoa powder and stir until smooth. Add vanilla extract.
6. If using, swirl in raspberry purée or jam for an extra raspberry note.
7. Pour batter into the pan and smooth the top. Bake for 20–25 minutes, or until just set in the center. A toothpick should come out with moist crumbs.
8. Cool in the pan for 10 minutes, then release the springform and let cool completely.

Make the Raspberry Coulis:

1. Blend raspberries, sugar, and lemon juice until smooth.
2. Strain through a fine-mesh sieve to remove seeds. Add water if too thick.
3. Optional: Stir in Chambord or bourbon for an extra layer of depth.
4. Chill until ready to serve.

Toast Your Love 

Riding Double

A bold yet smooth digestif, perfect for sipping after a romantic trail ride—rich bourbon, tart raspberry, deep coffee, and dark chocolate come together in this luxurious cocktail