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  • The Associated Press Crab and hearts of palm gratin with arugula and cherry salad. The Associated Press

    food-valdaygratin14
February 14, 2013

Make Valentine's at-home special

By Alison Ladman StrokeStyle/$ID/SolidThe Associated Press Traverse City Record-Eagle

Not planning to go out for Valentine’s Day? Time to start planning a special menu for a romantic night in.

This dish is warm and comforting, and rich with flavors that say “you’re special.” It cooks up in a gratin dish, so you can assemble it ahead of time, then when you’re ready to eat, just pop it in the oven. While the gratin bakes, assemble the salad and serve everything together with a crusty baguette. Simple, special and perfect for an evening in.

Crab and Hearts of Palm Gratin with Arugula and Cherry Salad

For the gratin:

14-oz. can artichoke hearts, drained

14-oz. can hearts of palm, drained

1 T. chopped fresh thyme

Zest of 1 lemon

1/2 c. heavy cream

1/2 c. grated fontina cheese

1/4 t. ground white pepper

12 oz. lump crab meat

1/3 c. panko breadcrumbs

1/4 t. sweet paprika

Pinch of salt

1 T. butter, melted

For the salad:

1 T. olive oil

1 T. balsamic vinegar

1 t. Dijon mustard

1 t. maple syrup

2 c. baby arugula

1/4 c. fresh or dried cherries

2 T. toasted almonds (optional)

Sea salt and ground black pepper

Heat the oven to 375°. Place 2 shallow individual-sized casserole or gratin dishes on a baking sheet.

Chop the artichoke hearts and hearts of palm into @news:1@news:/@news:2@news:-inch pieces. In a medium bowl, gently stir together the artichokes and hearts of palm with the thyme, lemon zest, cream, fontina, white pepper and crab. Spoon the mixture into the gratin dishes.

In a small bowl, stir together the breadcrumbs, paprika, salt and melted butter. Sprinkle over the gratins. Bake for 25 to 30 minutes, or until bubbling and golden.

While the gratins bake, make the salad. In a medium bowl, whisk together the olive oil, vinegar, mustard and maple syrup. Add the arugula, cherries and almonds and gently toss to coat. Serve topped with sea salt and black pepper. Makes 2 servings.

Nutrition information per serving: 1,020 calories; 410 calories from fat (40 percent of total calories); 46 g fat (24 g saturated; 1 g trans fats); 280 mg cholesterol; 101 g carbohydrate; 13 g fiber; 13 g sugar; 58 g protein; 2,190 mg sodium.

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