Pink Ladies: A Valentine's luncheon in honor of the fairer sex

Valentine's Day may be the ultimate holiday for Hallmark, but not necessarily for everyone. A single girl has to deal with the pressure of finding a special someone to shower her with flowers and affection on Cupid's day. It's only then, amid the marketing hoopla and the $120 roses that she can fell truly appreciated. Or so Harlequin would have us believe.

But somewhere tucked in the hills of Beachwood Canyon, there's a heroine who's not biting. Sally Horchow, a transplanted Texan with a flair for entertaining, has been married for more than a year now, but she still celebrates Valentine's Day as she did when she was on the prowl. "For me, it was important to take the dread that my friends and I felt for Valentine's Day and turn it on its head," says Horchow, who treats February 14th as a chance to celebrate the gals who kept her going until Mr. Right found his way into the picture.

So last D-day - her first one as a married lady - Horchow stuffed Mr. Right in the downstairs den and skipped the fireside canoodling in favor of a "Gal-entine's Day" luncheon fling with her favorite gal pals.

For Horchow, a lifestyle expert and freelance writer who's known throughout the Hills for throwing fabulous poolside bashes (complete with go-go dancers and barbecue shipped in from Texas), hostessing is all about hiving - a term she uses to convey the idea of bringing people together for a meaningful experience as well as a fun one. "It's kind of like giving a gift to your friends."



 

To that end, Horchow treated her pals to an afternoon of full-tilt pampering - manicures, blow-outs and makeup - and made sure to make things easy on herself, too. "I really wanted to cook the meal, but I also wanted to hang out with my friends, so I prepared everything in advance and hired someone to help with the last-minute grilling and serving."

So when the ladies arrived at her sunny, Mediterranean-style villa that lazy Saturday afternoon, everything was running right on schedule. The tables were set with plenty of pink orchids and red roses courtesy of Floral Rush, and Horchow was busy circulating among conversation clusters, topping off Champagne glasses with raspberry ice cubes and making introduction when needed.

A casual mix of editors, talent mangers, musicians and stylists mingled about the tiled pool bar before heading up to the garden terrace for a lunch of thick-bread-and-tomato soup, spinach salad with smoked bacon, and heart-shaped, grilled cheddar-cheese sandwiches. For an extra-personal touch, Horchow used the place cards as an opportunity to write a special Valentine's note to each of her friends. Then, to get the girls gabbing, she strategically served the dessert - alternating plates of ginger creme brulee and chocolate hazelnut pudding - so that everyone would have to share and socialize.

But even with the boy ban in full effect, it wasn't long before talk turned to romance. One guest had just tied the knot in Maine, and another turned up sporting a sparkly new engagement ring. When her newly betrothed friend mentioned ditching the wedding planning and eloping to Mexico, Horchow couldn't help but throw her two cents in. "You've got to have a wedding," she exclaimed. "For your friends' sake - at least!"
 

   

SHOW STARTER: THICK BREAD AND TOMATE SOUP
(Adapted from Drago's recip; serves 4)


• 4 Cups vine-rape tomatoes, skinned, seeded and chopped
• 2 Cups tomato puree
• 4 Cups vegetable broth
• 4 Cups country bread, cut into cubes
• 1/2 Cup celery, chopped fine
• 1/2 Cup carrot, chopped fine
• 1 Tsp. fresh rosemary, chopped fine
• 1 Tsp. fresh sage, chopped fine
• 6 cloves whole garlic, peeled
• 1/2 Cup fresh basil, chopped fine
• 6 Tbsp. extra-virgin olive oil (plus extra for garnish)
• Salt and freshly ground black pepper to taste
• Parmesan cheese, freshly grated
  
  In a medium stockpot, saute olive oil and whole garlic until golden. Add rosemary and sage; stir for 20 seconds. Add tomato puree, tomatoes, broth, bread, celery, carrots, and salt and pepper to taste. Cook over medium heat for approx. 45 minutes. Using a hand blender, whip mixture occasionally, until the soup becomes cremy. Add water if too thick. Mix in chopped basil and remove from burner. Ladle soup into bowls, sprinkle with freshly grated Parmesan cheese, drizzle with a few drops of extra-virgin olive oil, and serve hot.

JUST DESSET: GINGER CREME BRULEE
(serves 8)


• 3 Cups whipping cream
• 2 Tbsp. packed coarsely grated, peeled fresh ginger
• 10 large egg yolks
• 1 Cup plus 4 Tsp. sugar
• Raspberries
• Fresh Mint
  
  Preheat oven to 325 Degree F. Combine cream and ginger in heavy medium saucepan. Bring to simmer over medium heat. Remove from heat; let stand 20 minutes. Strain cream into small bowl, pressing on solids in sieve. Whist yolks and 1 cup sugar in medium bowl to blend. Gradually whist in warm cream. Divide custard among eight 3/4-cup ramekins or custard cups. Place ramekins in large roasting pan. Pour enough warm water into pan to come halfway up sides of ramekins. Bake custards just until set in center when pan is gently shaken, about 45 minutes. Remove custards from water bath; chill uncovered until cold, at least 3 hours. Cover and chill overnight. Preheat broiler. Place custards on baking sheet. Sprinkle each with 1/2 teaspoon of remaining sugar. Broil until sugar melts and caramelizes, turning sheet for even browning, about 1 minute. Either serve immediately, or refrigerate custards until topping is cold and brittle, about 1 hour and up to 2 hours. Garnish custards with raspberries and mint and serve.