February – the month of love – the month to woo your loved ones with sweet “somethings” and perhaps soothe your own sweet tooth. Or, to indulge them with the nicest of foods and wines, guaranteed to create loving responses and acts of appreciation.
The legend of Valentine’s Day is unclear. The most enduring story is that Valentine was a priest in ancient Rome. When the emperor outlawed marriage to keep single soldiers free of wife/children ties, Valentine supposedly performed marriages for young lovers secretly. Once discovered and sentenced to death, it is said that he sent a love letter to his own love, signing it “from your Valentine.” The legend lives on because we want it to … we love romance and love … and this holiday gives us a chance to tell the people we love, those who love us, and those who are close to our hearts. Over the years, love letters and paper valentines have increasingly been augmented (or replaced) with offerings of flowers, candy, food and wine.
Why we want to cook or bake something good for our loved ones is not a mystery. For example, it’s a proven fact that chocolate releases endorphins into our bloodstream that produces a similar sensation to “feeling loved.” Sweet tastes – ice cream, cake, candies, etc. – are long associated with feelings of comfort and contentment, although for some, the same feelings are generated by a good meatloaf or great fried chicken.
What rocks our individual boat is probably based on the food-love experiences we had early in life or maybe the love-food concoctions of our favorite cooks. My mother made her red velvet cake for dad every Valentine’s Day and my first culinary valentines were cupcakes with pink icing for my girlfriends (and a special one with red icing for Charlie, my fourth-grade “boyfriend”). But deep, dark chocolate is the thing that makes me go all dreamy-eyed and cuddly. Find out what makes your loved ones feel “love” as they indulge. Then, be sure to cook, bake, buy or order it in time for Valentine’s Day!
Instead of giving a card this year, why not entice your loved one with a candlelight dinner for two, a special dessert or the simple elegance of strawberries and champagne. Here are some great “say-it-with-love” recipes, in case you’ve a mind to create your own “edible” valentines, and there are more at www.DanvilleWeekly.com.
Say-it-with-love’ recipes
Blondie Bites (makes 12-15)
4 Tbs. (1/2 stick) unsalted butter, at room
temperature
2/3 cups firmly packed light brown sugar
1 tsp. instant espresso powder
1/2 tsp. vanilla extract
1 egg
1/2 cup all-purpose flour
1/2 cup macadamia nuts, coarsely chopped
1.5 to 2 oz. white chocolate, coarsely chopped
* Preheat an oven to 350 degrees. Butter a mini-muffin tin.
* In a large bowl, combine the butter, brown sugar, espresso powder and vanilla. Using an electric mixer set on high speed, beat until light and fluffy. Beat in the egg, then continue beating until very fluffy, about 2 minutes.
* Reduce the speed to low, add in the flour. Continuing to mix on low speed, fold in the nuts and white chocolate just until blended. Spread the batter in the mini-muffin tin.
* Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer the pan to a wire rack and let cool.
* Wrap individually in plastic wrap and store at room temperature for up to 3 days
Cheesecake Cupcakes with Raspberry Swirls (makes 12)
1/2 cup graham cracker crumbs
1 Tbs. unsalted butter, melted
1 cup sugar
3/4 cup raspberries
1 pound cream cheese, room temperature
1/2 tsp. vanilla extract
Pinch of salt
2 large eggs
* Preheat oven to 325 degrees. Line a 12-cup muffin tin with paper liners.
* Mix graham crackers, butter and 1 Tbs. sugar. Press 1 Tbs. mixture into each liner cup. Bake until golden brown, 3-5 minutes and cool. Leave oven on.
* Puree raspberries; strain and discard seeds. Whisk in 3/4 Tbs. sugar and set aside.
* Mix cream cheese in an electric mixing bowl with a paddle attachment (or hand mixer) until light, 2-3 minutes. Add remaining sugar, vanilla and salt. Reduce speed to low and add eggs, one at a time. Spoon 3 Tbs. filling into each liner cup.
* Drop 1/2 tsp. of raspberry sauce into each cup and, using a toothpick or skewer, swirl sauce into filling being careful not to go into crust area.
* Bake until set, 10-12 minutes. Let cool completely in tin on wire rack.
* Refrigerate, uncovered, 1 hour or overnight. If not serving immediately, transfer to airtight container up to 2 days.
Hazelnut Bourbon Truffles (makes 16-20 )
Filling:
1/4 cup heavy cream
4 Tbs. (1/2 stick) unsalted butter
6 oz. milk chocolate, chopped
6 oz. semisweet chocolate, chopped
1/4 cup bourbon whiskey
Dutch process cocoa powder for dusting
20 hazelnuts, whole and peeled
Coating:
12 oz. semisweet chocolate, chopped
1/3 cup finely chopped hazelnuts
* To make the filling, in a heavy saucepan over medium-low heat, combine the cream and butter. Stir until the butter melts and the cream simmers. Remove from the heat. Add the milk chocolate and semisweet chocolate, and stir until melted and smooth. Mix in the whiskey, then pour into a bowl. Cover and freeze just until firm enough to mound in a spoon, about 40 minutes.
* Line the bottom of a baking sheet with aluminum foil. Scoop out the filling by tablespoonfuls and drop onto the sheet, spacing them evenly. Cover and freeze until almost firm but still pliable, about 30 minutes.
* Spread the cocoa on a flat plate. Wrap each chocolate mound around 1 hazelnut and roll between your palms into a smooth ball, then roll in cocoa to coat evenly. Return the truffles to the sheet and freeze them while preparing the coating.
* To make the coating, line a second baking sheet with aluminum foil. Place the semisweet chocolate in the top pan of a double boiler or in a heatproof bowl. Place over but not touching barely simmering water in the lower pan. Heat, stirring frequently, until melted and smooth. Remove from the heat.
* Reroll the truffles between your palms to remove any loose cocoa. Gently drop 1 truffle ball into the chocolate, tilting the pan if necessary to coat the ball completely. Slip a fork under the truffle, lift it from the chocolate, and tap the fork gently against the side of the pan to allow any excess chocolate to drip off. Using a knife, gently slide the truffle off the fork onto the prepared baking sheet. Immediately sprinkle generously with the chopped hazelnuts. Repeat with the remaining truffles.
* Refrigerate, uncovered, until firm, about 1 hour. Store in an airtight container in the refrigerator for up to 3 weeks.
And, if you need a helping hand in preparing that “love” gift, here are a few good resources:
www.cherrymoonfarms.com or 1.888.378.2758: Chocolate-covered strawberries, $54.99/dozen
www.homebistro.com: Romantic Dinner for Two, $79.95 or Lobster Sampler for Two, $94.95; order before 3PM ET Monday, 2/13
www.bakerscatalogue.com: Mini Heart Cheesecake Pan, 10 1/2-inch x 14-inch makes a dozen 2-inch cheesecakes, $22.95; Heart Muffin and Scone Pan, 8 1/2-inch x 1-inch makes 5 oversized scones, $14.95
www.wrapables.com: “Love” Espresso Cups/Saucers (2), $20.95; “Red Links” Espresso Cups/Saucers (4), $24.95
More recipes are available online at www.DanvilleWeekly.com.
–Jacqui Love Marshall lives in Danville with her vintage-car-loving husband, two pugs and binders of recipes. E-mail her at Epicure@DanvilleWeekly.com.
