Valentine's dinner recipes from Hyde Park


Cucumber Mignonette


• 1 Cup English Cucumber, ½ peeled & seeded

• 1/3 Cup Champagne Vinegar

• 1 Tbs. White Sugar

• 1 Tbs. Shallot, minced

• 1/32 tsp. Kosher Salt

• 1/32 tsp. Black Pepper


• Minced cucumbers and shallot until finely chopped

• Place in mixing bowl and add remaining ingredients and mix

• Chill until needed

Cabernet Butter Sauce


• 1 Tbs. Extra Virgin Olive Oil

• 1 Tbs. Minced Shallots

• 1 tsp. Minced Garlic

• 1/8 Tsp. Cracked Black Pepper

• ½ Cup Red Wine

• ½ tsp. White Sugar

• 1 oz. Butter

• 1 tsp. AP Flour

• ¼ tsp. Kosher Salt


• Diced butter and toss with flour

• Place oil and shallots in hot pan and cook until caramelized, add garlic and cracked black pepper and cook for an additional minute, deglaze with red wine, sugar and salt and reduce by half, stir in butter that was tossed in the flour and remove from heat and stir until all incorporated

close video ad
Unmutetoggle ad audio on off