Sarah Stegner, chef extraordinaire and co-owner of Prairie Grass Cafe--a farm-to-table restaurant in Northbrook (601 Skokie Blvd.) is cooking up a storm for her Valentine's Day menu.
The award-winning Stegner will be offering Valentine specials for brunch and dinner on February 14 plus complimentary Valentine cookies--made from her grandma's famous recipe--for all children.
The Prairie Grass brunch menu will feature some crowd favorites including Signature Benedict ($12), Create Your Own Omelet ($10.75), Lemon Ricotta Pancakes ($12), Ancho Marinated Skirt Steak ($27), Traditional Smoked Salmon Plate ($15), and Sauteed Lake Superior Whitefish ($22). Dessert favorites include Mom's Seasonal Pie ($7.50), Sticky Toffee Date Cake with Vanilla Ice Cream ($8.50), and Warm Chocolate "Muk Muk" Cake with Ceme Anglaise ($7.50).
For Valentine's Day dinner specials include: a BLT Salad, with local "Mighty Vine" Tomatoes, Local Bacon, Blue Cheese Dressing ($10); an entree of Sauteed Bass with Herbed Bread Crumb topping, Roasted Root Vegetables, Cider Vinaigrette ($34) or BBQ Braised "Creekstone" Short Ribs with Mashed Potatoes, Mirepoix of Vegetables, Homemade BBQ Sauce ($26).
The coup de gras, of course, is the complimentary heart-shaped cookies for the children.
If you are a grown-up or are unable to get to Prairie Grass Cafe on Valentine's Day, Stegner has been kind enough to pass along her Grandmother's recipe for these beautiful heart-shaped cookies. You can enjoy them almost guilt-free as they are made from all natural ingredients--including the pink frosting.
Valentine's Day Cookie Recipe
Mix together the flours, baking powder, salt and sugar. Cut the butter into the flour mixture. Add the egg, cream and vanilla. Blend thoroughly. Chill the dough.
Roll the dough out on a floured surface to desired thickness and cut with heart cutter.
Bake cookies at 400° for 8-12 minutes or until very lightly browned around the edges. Allow to cool and frost with natural pink frosting.
Natural Pink Frosting
½ cup Butter - Softened
3 cups Powdered Sugar
3 Tbsp. Local Cream
1 tsp. Vanilla Extract
One small red beet peeled
In a mixer blend the butter and sugar - add the cream and continue to beat until smooth. Add the vanilla and mix well.
Using a coarse microplane grater - grate approximately 2 Tbsp of red beet into frosting. Stir by hand with a rubber spatula till frosting is bright pink.
Transfer the frosting to a sieve and push through using the rubber spatula, leaving the beet pieces in the sieve.
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