Valentine’s Day Menu 2012
Available Tuesday, February 14, 2012

Price per couple - $50

Shared Entrée – Choice of 12 oz. Prime Rib Slow Smoked for 10 hours, or 10 oz Blackened Beef Tenderloin with Poblano Pesto Cream Sauce

Scrumptious Sides – Either choice served with six Hot Buttered Shrimp with Tabasco Lemon Sauce, and Horseradish Mashed Potatoes

Decadent Dessert – El Rey Chocolate Silk Custard (see recipe insert)

Wine Selection – Served with two glasses of wine: Robert Mondavi Private Selection Chardonnay or Cabernet (Upgrades available upon request)

Two Step Restaurant and Cantina is located at 9840 West Loop 1604 North, San Antonio, Texas 78254. The restaurant is at the corner of Braun Road and Loop 1604 in the parking lot of the Braun Pointe Shopping Center. Telephone: 210-688-2686.

www.twosteprestaurant.com

Ingredients:

1 1/4 cups eggnog

2 large eggs

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon vanilla extract

Method:

1. Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.

2. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Ingredients:

•1 1/2 cup(s) sugar

•3  eggs

•1 1/2 stick(s) unsalted butter, softened

•1 1/2 cup(s) milk

•1 1/2 cup(s) all-purpose flour

•1 1/2 teaspoon(s) lemon zest

•1 1/2 tablespoon(s) baking powder

•1/4 teaspoon(s) cinnamon

•2 pint(s) (4 1/2 cups) blueberries or other berries

•Vanilla Ice Cream (optional)

Method:

•Preheat oven to 375 degrees F. Grease sides and bottom of a 9- by 13-inch baking dish with 2 tablespoons butter and dust with 3 tablespoons sugar. Set aside.

•In a large bowl, whisk together remaining butter and sugar; add eggs and whisk until light and fluffy. Add milk and whisk to combine. Whisk in flour, baking powder, lemon zest, and cinnamon until combined.

•Place berries in prepared baking dish and top with batter. Bake until top is golden brown, 25 to 30 minutes.

•Top with vanilla ice cream

Serves: 12

Ingredients
• 2 pounds Granny Smith apples
• 2 pounds Braeburn apples
• 1 teaspoon ground cinnamon
• 3/4 cup granulated sugar
• 1/2 cup butter
• 1 cup firmly packed light brown sugar
• 1 (14.1-oz.) package refrigerated piecrusts
• 1 egg white
• 2 tablespoons granulated sugar
• Butter-pecan ice cream

Preparation
• 1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
• 2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
• 3. Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.

Preparation
• Preheat oven to 350°.
• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add buttermilk, rind, juice, margarine, and egg yolks, stirring with a whisk until smooth.
• Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries.
• Pour batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 35 minutes or until cake springs back when touched lightly in center. Sprinkle with powdered sugar. Serve warm.
Yield: 5 servings (serving size 1 cup).

• 1 cup butter
• 1/2 cup shortening
• 1 (8 ounce) package cream cheese
• 3 cups sugar
• 6 eggs
• 3 cups flour
• 1 teaspoon vanilla

Directions:

Butter and flour one Bundt pan. Preheat oven to 325°F. Cream together butter, cream cheese, and shortening. Add sugar and beat until the mixture is light and fluffy. Alternately add flour and eggs beginning and ending with flour. Make sure to beat well after each egg. Stir in vanilla and pour into prepared tube pan. Cook for 1 hour and 15-20 minutes or until tester comes out clean.

Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.

Yield: one 10-inch cake.

This cake is great served with fresh fruit and whipped cream.

1/2 C. brown sugar
1 C. flour
1/4 tsp. baking soda
1/8 tsp. salt
1 C. oatmeal
1/2 C. butter
3/4 C. raspberry jam

Combine dry ingredients. Blend softened butter in with a pastry blender or hands. Press 2 cups of the mixture in an 8”X8” pan.

Spread jam over crust within 1/4 inch of the edge. Sprinkle the rest of the mixture over jam and press into jam. Bake at 350◦ for 35-40 minutes. Cut into squares. Great eithe warm with ice cream or cold.