Thanksgiving Favorites... Chocolate Bourbon Pecan Pie, An All Time Favorite

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One of Lindaraxa's most popular posts published six years ago. 

Now that I live in the South, the DEEP South, I think it would only be appropriate to have pecan pie as my other dessert on Thanksgiving.  I have been mulling whether to have pecan pie or chocolate pecan pie or chocolate bourbon pecan pie and the choice was made for me last night by my friend Libby Wilkie who publishes the beautiful blog An Eye for Detail.  Isn't that what friends are for? Although I have to admit that the bourbon part is my contribution. Who wouldn't exchange that for vanilla extract, especially on Thanksgiving!

Pecan trees are so abundant in this part of Georgia that they are all over my son's backyard.  The area where he lives used to be a pecan farm in the middle of what is now a suburb of Atlanta.  Maybe I can get them to gather some  for me, since, after all, the pumpkin pie filling is a product of our visit together to the pumpkin farm last month.  Talking about home grown pies!

One of the most important things about this pie is toasting the pecans beforehand.  Really, do go the extra mile, it makes a world of difference as far as flavor is concerned.  Place whole or halved pecans on an ungreased sheet pan and toast in a 350 degree oven for 10-12 minutes, stirring a few times until light brown and fragrant. Let cool and set aside.  Don't go overboard on the pecans. Just add what it says in the recipe or you will overwhelm the pie  Been there, done that.

 Don't scrimp on quality when it comes to making the best chocolate pecan pie for the holidays. As important as toasted and roasted pecans are to this pie, so is the type of chocolate used. Gourmet chocolate would include such brands as; Lindt chocolate, Ghirardelli chocolate and Callebaut chocolate. Mini chocolate chips are easy to use, and shaved or finely chopped dark chocolate works well too. These two ingredients -- toasted or roasted pecans and gourmet chocolate -- will be the deciding factor between a so-so chocolate pecan pie and a knock-your-socks-off, have-to-have-some-now chocolate pecan pie! A few drops of Bourbon won't hurt either.


Servings:  8 - 10

Ingredients

1 deep dish 9 inch basic pie crust

3/4 cup gourmet chocolate chips or shaved dark chocolate

1 1/2 cup toasted pecans, shelled and chopped in half if desired

1/3 cup butter, melted

3/4 cup light brown sugar, packed

3/4 cup Karo light corn syrup

3 large eggs

3 TB Bourbon

Directions:

Preheat oven to 350 Degrees F with rack in lowest position.  Prepare pie crust ahead of time  whether you are making one or buying one already made such as Mrs. Smith's. Place toasted pecans in the bottom of the unbaked pie shell (don't worry, they will rise to the top when the pie is fully baked ). Sprinkle chocolate chips or shaved chocolate over the pecans. Place the pie crust on a baking sheet to prevent drips and set aside.

Melt butter in a medium saucepan. Turn off heat. Add brown sugar, stir until dissolved and pour into a large mixing bowl. Mix well with the whisk attachment.

Add corn syrup and mix again. Scrape.

Mix in bourbon and eggs, beating to mix well, but not foamy.

Carefully pour batter over the chocolate chips and pecans, being careful not to disturb them.

Bake at 350 degrees for approximately 50 to 60 minutes or until top is slightly browned and puffed up. This will fall during cooling.  Make sure you let the pie cool on a wire rack for at least 4 hours.

Chocolate Pecan Pie cuts best when it is chilled. Use a sharp knife. Let cool completely before wrapping. This pie freezes well, so make extra!



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Easy Chocolate Brownies With Peppermint Bark

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Christmas is a time to simplify, at least when it comes to baking.  Let's face it, we have the front door to decorate, the tree to pick out and trim, all the sales, virtual and otherwise, to hit before everything is gone, presents to buy and wrap, rooms to decorate, silver to polish, and on and on.  Some of us like to bake goodies to have around the house when guests drop in or to wrap and send to family and friends.  The whole process can take up to Spring if you are not careful and pace yourself. Remember you have Christmas dinner to host and that's when you really want to shine. Save yourself for that.  That's the main event and what all of us really look forward to.

I make tons of these every year for the holidays.  They are festive, yummy and, no matter the age, our family and guests really enjoy them .  They travel well so they are perfect for packaging and they make excellent hostess gifts. If you are having a holiday party, these are a great addition to the dessert table;  AND if you are having weekend guests put some of these in a box or on a plate next to their bedside table.  You couldn't ask for more!

The original recipe is simple enough and you can go that route if you want.  Better still, the Ghirardelli mix is quite good so why not save time.  Either way, you will be pleased with the results.

Chocolate Brownies with Peppermint Bark Original Recipe

Ingredients:

1 ¹/₂ cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1 ¹/₂ sticks unsalted butter (12 tablespoons)
3 large eggs, at room temperature
1 cup sugar
¹/₄ teaspoon salt
¹/₂ cup + 2 tablespoons all purpose flour
¹/₂ teaspoon baking powder

8 Ghirardelli Peppermint Bark SQUARES™ chocolates, chopped into large chunks (for the brownies)

18 Ghirardelli Peppermint Bark SQUARES™ chocolates, broken in to large chunks (about 8 pieces per square) (for the finishing)

Directions

Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with foil and grease with pan spray.

In a medium saucepan, bring 2 inches of water to a gentle simmer. Put the 60% chips and butter in a heatproof bowl and set it over (but not touching) the simmering water. Stir the mixture with a rubber spatula until the better is melted and both ingredients are completely combined. Turn off the heat and leave the bowl over the warm water.

 Sift together the flour and baking powder and set aside.

In a large bowl whisk together eggs, salt, sugar and vanilla. Add the egg mixture to the chocolate mixture and whisk together gently. With a spatula, fold in the flour. Immediately pour ½ the mixture into the prepared baking pan and spread it evenly. Next, sprinkle the chopped peppermint bark over the batter and then pour the remaining batter over this. Spread evenly.

Bake for 15-20 minutes. The center should be fudgy but not dry. Remove from the oven and cool for 10 minutes.

Place Peppermint Bark chunks on top of warm brownies and allow them to soften for 1 minute. Using a spatula, gently swirl the melting Peppermint Bark to create swirls of melted chocolate.

Refrigerate for 1 hour. Trim the 4 edges of the brownies by 1/4 inch. And cut into 18 squares.

My Easy version:

1 Box Ghirardelli's Triple Chocolate Brownies
1 tsp. Peppermint Extract
16 Perppermint Bark Squares
Crushed Peppermint Candy

I used a 9x9 square pan (glass)

Follow the directions on the box .  Add a teaspoon of the peppermint extract to the batter.  Cook as directed.

With the brownies still hot from the oven lay the peppermint squares side by side and touching on top so the will melt.  Place back in the oven for a minute or two until almost melted.  Take out and swirl with spatula or tooth pick.  Sprinkle the crushed peppermint candy on top. Wait until cooled to cut.

Trim the 4 edges of the brownies by 1/4 inch. And cut into 16 squares.

Notes: If you lay the squares whole instead of broken up, they take about 4 minutes to melt in the oven.  If you go that route, take brownies out about 5 minutes before they are done so they won't over cook. 

Original Recipe from Ghirardelli
This post originally appeared on my blog My Kitchen By The Lake December 2013

Derby Chocolate Torte With Walnuts And Bourbon

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What if I told you that this dessert is not only scrumptious and easy but it's also gluten free? What if I also told you that it can be put together in less than 20 minutes with ingredients most of us have in our cupboards? AND you need only use one bowl? That's a home run in my books.

I have been wanting to make this torte for a long time.  Finally on Easter Sunday I decided enough time had passed without dessert and it was the right occasion to celebrate.  I could always give some to the neighbors, right? hmm...

I know most of us don't have coconut oil in our pantry but this cake is worth getting a jar.  It keeps well for a long time.  The rest is part and parcel of a well stocked pantry.  You should always have cocoa powder and bittersweet chocolate in case of an "emergency".  and nuts.  I always have walnuts, pecans and almonds, slivered and otherwise.

If you have a double boiler,  the top is your bowl where everything is later combined.  You don't need to beat the egg whites separately, as in other flourless cakes, and that is a big "skip" and one less thing to wash. 

Homemade whipped cream keeps well and I had some already in the fridge to go with fresh raspberries.  You can serve it alongside the cake or skip.  I strongly recommend it, just make it ahead.  Add a couple of TB. of powdered sugar and "lace it" with Bourbon if you make it for next month's Kentucky Derby.

As to the nuts, if you don't have walnuts, pecans will do.

The cake keeps best outside for a couple of days.  You can refrigerate it also but the frosting will harden somewhat.  Nothing bad about that.  Nothing.

 

 

 If you feel guilty after dessert, just go cut some trees.  We lost a dogwood after the storms.

Chocolate Torte With Bourbon And Walnuts

Serves 10

Ingredients:

Unsalted butter, room temperature, for pan
1/4 cup unsweetened cocoa powder, plus more for pan
1 tsp. espresso powder (optional)
1/2 cup plus 1 teaspoon coconut oil
10 ounces bittersweet chocolate, chopped
1 1/4 cups sugar
4 large eggs
1 teaspoon pure vanilla extract or 1 TB Bourbon
1/2 teaspoon coarse salt
1/2 cup ground toasted walnuts, plus 2 tablespoons finely chopped walnuts, for serving

Serve with Bourbon laced whipped cream (optional)

Method:

Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Line bottom with parchment; butter parchment and dust with cocoa.

Melt 1/2 cup oil and 8 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat; whisk in sugar. Whisk in eggs, 1 at a time. Whisk in cocoa, espresso powder if using, vanilla or Bourbon, and salt; fold in ground walnuts. Spread batter in pan.

Bake until set, about 35 minutes. Let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan.

Melt remaining 2 ounces chocolate and 1 teaspoon oil in same manner as in step 2; spread on cake. Sprinkle chopped walnuts in center. Cut into wedges; serve.

All photos Lindaraxa

Recipe adapted from Martha Stewart's Flourless Chocolate Torte With Walnuts. 

Chocolate Glazed Chocolate Tart

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To me Valentine's Day is all about chocolate, roses and Champagne and I can' think of anything better than this easy yet rich dessert to celebrate the day.

A triple layer of crumbly crust, a truffle-like interior, and a high gloss shiny glaze make this elegant chocolate tart the highlight of Valentine's Day.  Go out to dinner if you must; but come home to this and a glass of Champagne!

Ingredients:

For crust

• 9 (5- by 21/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
• 5 tablespoons unsalted butter, melted
• 1/4 cup sugar

For filling

• 1 1/4 cups heavy cream
• 9oz bittersweet chocolate (not more than 65% cacao if marked), chopped
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

For glaze

• 2 tablespoons heavy cream
• 1 3/4oz bittersweet chocolate, finely chopped
• 1 teaspoon light corn syrup
• 1 tablespoon warm water

• Equipment:

  a 9-inch round fluted tart pan (1 inch deep) with removable bottom

Directions:

Make crust:

• Preheat oven to 350°F with rack in middle.
• Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes.

Make filling:

• Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
• Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

Make glaze:

• Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water.
• Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

Cooks’ note: Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.

 

Recipe: Gourmet Magazine

                                                                                                                                       

Chocolate Mint Squares

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Right around this time during the holidays  I start thinking about gifts for those friends and acquaintances who have been particularly nice to me or my family during the year. Just like social invitations, kindnesses and favors should be acknowledged or reciprocated in one way or another and what better time to do it than Christmastime. Whether you send a gift or a personal handwritten card, the idea is to say thank you to a very special person in a very special way.

This year, unlike others, I have my share of people who have been most generous and kind with their friendship or with their time. There is no way I can repay what each has done for me, monetarily or otherwise, but there is something I know all of them will enjoy and that is a batch of homemade cookies! Let's face it, home made anything is the new luxury for people who do not cook and that is about 90% of the population these days.  If you want to put it in the context of food, home made goodies may just be the new caviar!

This weekend is the big bake off and both my daughter and I will be busy baking and packing. A couple of our friends are out of town so boxes will have to be carefully packed to ensure the cookies arrive in one piece. We have learned from experience that some cookies travel better than others so selecting the right recipe is important. Gingerbread men are always the most popular but, unfortunately, they have been known to arrive with their heads or legs cut off and will have to stay local. On the other hand, bars and clusters make it alright and will definitely be included in the final selection. So does my lemon pound cake and cocktail cheese biscuits.

This recipe from King Arthur has made the finals and is perfect for packing and mailing.    It combines mint and chocolate in a dense, rich bar, made festive by a layer of white icing offset by a final drizzle of dark, bitter chocolate. What more could you ask for?

So,  if you are looking for something special to give to a  friend or to the person who has everything in your Christmas list homemade cookies may be your best bet! 

Chocolate Mint Squares

Ingredients:
   

Dough
2 ounces unsweetened chocolate
1/2 cup (1 stick, 4 ounces) butter or margarine
1 cup (7 ounces) sugar
1/4 teaspoon salt
2 large eggs
1/2 cup (2 1/8 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (2 ounces) chopped walnuts or chopped pecans, optional
1/4 teaspoon peppermint extract or peppermint oil*

Frosting
2 cups (8 ounces) confectioners' sugar
4 tablespoons (2 ounces) melted butter
1/2 teaspoon peppermint extract or peppermint oil*
2 tablespoons (1 ounce) milk

Glaze
1 ounce unsweetened chocolate
1 tablespoon butter or margarine

Garnish
1/4 cup crushed peppermint candies or candy canes

*Peppermint oils or extracts may vary in strength; add them judiciously, tasting as you go.

Directions:

Dough: In a double boiler, or in a microwave, melt together the chocolate and butter or margarine. In a medium-sized mixing bowl, beat together the sugar, salt and eggs. Add the chocolate mixture, stirring to combine, then the flour, nuts and peppermint, mixing till well-blended.

Pour the batter into a lightly greased 9 x 9-inch pan. Bake the squares in a preheated 350°F oven for 25 minutes. Remove them from the oven, and cool to room temperature.

Frosting: In a small bowl, whisk together the sugar, melted butter or margarine, peppermint and milk. Spread the frosting over the cooled squares in a thin layer.

Glaze: In a double boiler, or in a microwave, melt together the chocolate and butter or margarine. Drizzle this over the frosted squares, and sprinkle with the crushed peppermint candy. Refrigerate the squares till they're well-chilled. To serve, cut into 1 1/2-inch squares.

Yield: About 36 small squares.

Recipe adapted from King Arthur Flour 

Balthazar's Profiteroles

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Balthazar is probably the only restaurant in the world where I think of dessert first and everything else last. Serve me anything to get it over with and get to the real purpose of my visit...Profiteroles!  If I were to die tomorrow, this dessert and Julia Child's chocolate mousse would be tough contenders in the last meal sweep stakes and this recipe might just win the grand prize.


Opened in 1997 in the Soho district of New York City, Balthazar is as close as you will ever find on this side of the pond to a French brasserie.

Contrary to what you may think, profiteroles are one of the easiest desserts to serve at a dinner party, particularly if you have the puffs already made and frozen..  The hot chocolate sauce is made at the last minute and takes less than two minutes to prepare. How long does it take you to add two scoops of ice cream?

A word of advice, though.  Before Balthazar came into my life, I used to make the Julia Child recipe for the puffs.  This time, I thought I would try something else.   At one point, I almost thought I might have to throw the whole batter away.  You will find it a bit runny and hard to work with.  I measured the flour exactly but used the White Lily brand thinking it might turn out a lighter puff.  That might have been my problem.  Next time I will definitely try it with regular all purpose flour.    Because of this light mishap I did not brush the puffs with the egg yolk, which did not make any difference in the presentation.  Luckily, and much to my surprise, the puffs rose to their expected height and were light, airy and wonderful.  I was most pleased and expect to make them again very, very soon.

At Balthazar, profiteroles are served by a food runner who pours a warm chocolate sauce over the ice-cream-filled puffs, adding the finishing touch at the table. One runner began making a terrific show of all this, starting with a reserved drizzle, then gradually hoisting the little metal pitcher high above his head. Still pouring, he miraculously hits the ice cream target with no resulting splash. He began a trend among the food runners, all of whom now amaze and frighten the guests with their wild chocolate pouring.

Ingredients

Serves 6

For the puffs

1/2 cup whole milk

1 cup plus 1 tablespoon unsalted butter

1/4 teaspoon salt

1 cup all-purpose flour, sifted

5 large eggs

1 egg yolk, lightly beaten
I added a pinch of sugar to the batter*

For the chocolate sauce

1/2 cup heavy cream

8 ounces semisweet Valrhona chocolate, coarsely chopped

1 pint vanilla ice cream

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Directions

Make the puffs

1. Preheat the oven to 350°F (175°C)

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2. In a medium saucepan, combine the milk, butter, and salt with 1/2 cup of water and bring to a boil. Add the sifted flour and stir with a wooden spoon until thoroughly combined into a dough. Continue stirring over medium heat for about 3 minutes.

3. Transfer the dough into the bowl of a standing mixer. Stir at low speed for a few minutes to lower the temperature of the dough. Increase the speed to medium and then add the eggs, one at a time. Mix until a smooth, cool dough forms, about 4 minutes.

4. Fill a pastry bag, fitted with a #9 tip, with the dough, or use a soup spoon to form small puffs, about 2 inches in diameter, on a parchment-lined baking sheet. Brush the puffs with the beaten egg yolk and transfer to the oven.

5. Bake for 45 minutes, or until golden brown. Cool the puffs on a wire rack and then slice them, as if they were hamburger buns, with a serrated knife

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Make the chocolate sauce 

1. Heat the heavy cream in a saucepan until it foams. Reduce the flame to low and add the chopped chocolate. Whisk until all the chocolate has melted and the sauce is smooth and shiny. Keep warm over a pan of simmering water

 To serve

1. Fill the puffs with a scant scoop of ice cream and serve on small plates or in shallow bowls. Pass a pitcher of warm chocolate sauce at the table.

Lindaraxa's Note: Although the normal portion at a restaurant is three, at home I only serve two puffs filled with a small scoop of ice cream.  It is more than enough per guest.

Recipe adapted from The Balthazar cookbook © 2003 Keith McNally, Riad Nasr, Lee Hanson. Photo © 2003 Christopher Hirsh

Chocolate Stout Cake

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A dense rich chocolate cake perfect for company or baked individually for hostess gifts.  In this case, beer takes the place of milk giving an intensily nutty flavor to the batter. If you like chocolate, this is your cake!

Yields 1 large bundt cake or 12 individual

Ingredients

For the cake

1-1/4 cups stout, such as Guinness (don’t include the foam when measuring)
1/3 cup dark molasses
7-1/2 oz. (1-2/3 cups) all-purpose flour
2-1/4 oz. (3/4 cup) unsweetened natural cocoa powder (not Dutch-processed); more for the pan
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
1-1/2 cups packed light brown sugar
3 large eggs, at room temperature
6 oz. semisweet chocolate, very finely chopped

For the glaze:

3/4 cup heavy cream
6 oz. semisweet chocolate

Directions:

Position a rack in the center of the oven and heat the oven to 350ºF. Butter a 10- or 12-cup bundt pan (or twelve 1-cup mini bundt pans) and then lightly coat with sifted cocoa powder. Tap out any excess cocoa.

In a small saucepan over high heat, bring the stout and molasses to a simmer. Remove the pan from the heat and let stand while preparing the cake batter.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt.

With a stand mixer (use the paddle attachment) or a hand mixer, cream the butter in a large bowl on medium speed until smooth, about 1 minute.

Add the brown sugar and beat on medium speed until light and fluffy, about 3 minutes. Stop to scrape the sides of the bowl as needed.

Beat in the eggs one at a time, stopping to scrape the bowl after each addition.

With the mixer on low speed, alternate adding the flour and stout mixtures, beginning and ending with the flour. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 20 seconds.

Stir in the chopped chocolate.

Spoon the batter into the prepared pan (or pans), spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets.

Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, 45 to 50 minutes (about 35 minutes for mini cakes).

Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack and remove the pan. Let cool until just barely warm.

Make the glaze:

Bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth. Let cool for 5 minutes.

Drizzle the barely warm cake with glaze and then let cool to room temperature before serving.

Make Ahead Tips

Wrapped tightly in plastic, the cake keeps for up to a week, or you can freeze it for up to a month. If you’re making the cake ahead, wrap it while still barely warm without the glaze. If you plan to freeze the cake, don’t glaze it until you’re ready to serve it or give it away.


Recipe Fine Cooking 

Reprise...Christmas Eve Table And Menu

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Lindaraxa Photo

The first Christmas in the new house is just around the corner and the good news is I am mostly unpacked.  The bad news is I don't have the stamina to even think of a creative new menu for this year's dinner.  Why bother when there are so many good ones from past years including this one from 1999.   One of the first rules of no hassle entertaining is to serve what you are familiar with and this menu has passed the test with flying colors.

Last year I made a standing rib roast with Yorkshire Pudding, a first for me;  but then again, I did not have the added stress of setting up a holiday table and overnight guests for the weekend including Madame Mere, as one of my friends likes to call her.  Next week will be spent digging out and polishing the silver,  making the pate, and organizing the dreaded beds for everyone to sleep! 


 In years past, I used to go all out for Christmas Eve and entertain my family and very close friends on a grand scale.  It was a formal affair and everybody would dress up to the hilt! Luckily,  I have a Sheraton dining table  with two leaves which will seat twelve comfortably and a smaller table for six was set up in the library. We would start with cocktails on the terrace, laid out buffet style, and move later into the dining room for dinner.  I have to say that even though it took a lot of planning and work, I enjoyed it tremendously.  I think the rest of the family did too.  It was a night meant to set all our problems aside and enjoy each other's company.  We always had the best intentions of making it to Midnight Mass but somehow nobody had the stamina to do so after all that food!

It has been awhile since I have entertained like this and frankly, looking at the pictures makes me a little sad and nostalgic.  But times change and so do lifestyles and I am blessed to have been able to do it and have the pictures and memories.

This year it will be celebrated on a much smaller scale, in another town and definitely without any outside help. We are getting together on the 25th instead of Christmas Eve as these are the plans that fit everybody this year.  It will be wonderful anyway and I will get to spend it with my brother and his family, something I haven't done in years.  I also have a new granddaughter which surpasses any Christmas I have ever had.

Christmas 1999

Smoked Salmon

Pumpernickel Toasts

Capers, Onions, Sour Cream, Lemon Slices

Pate de Foie Gras

Spiced Roasted Pecans

Champagne Veuve Cliquot, Cocktails

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Cream of Chestnut Soup

with Creme Fraiche

Roast Leg of Lamb with Rosemary

Mint Jelly

Gratin Dauphinois

Haricots Verts With Toasted Almonds

Chocolate Mousse

Brazo Gitano

An Elegant Picnic For A Concert In Central Park...Filet of Beef On Baguette

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Summer is full of free concerts in parks all over the nation.  If you are lucky to live near a city that has one, don't miss it.  Boston, Cleveland and New York are the ones that come to mind, even here in Atlanta we have them on Centennial and Piedmont parks.  But there is nothing that comes close to a concert in Central Park!

Years ago, when I worked and lived in New York, I was invited to a few of these concerts by Wall Street firms who entertained their clients by taking them to concerts, opening exhibits at museums, Shakespeare in the Park (my favorite),  or the theater .  One of the firms once took us out for dinner and a cruise around New York harbor. No, I was not wealthy client, but I did manage a lot of money on behalf of some of the largest investment banks in the world.   Just last night, I was cleaning my bookshelves and came across some art books from two exhibitions I was invited to...Matisse at the MOMA and John Singer Sargent at the Whitney, with the business cards still inside!

The New York Philharmonic at the Great Lawn In Central Park

In the summer of 1988,  I decided to take my group to a concert in Central Park.  Everybody came, portfolio managers, sales, operations, traders, the whole lot.   The only mistake was inviting my boss, a charming unattached Scot who proceeded to get drunk and pick up every single girl in sight!  Not exactly what I had in mind.  The concert was spectacular, with Placido Domingo as the star of the evening.  Throw in Linda Rondstat and Gloria Estefan at the end, a full moon and something no one anticipated, 100 degree temperatures!  There is no place in the world that can be more miserable in high heat than New York City, even if you are in a park.

In those days, everybody brought a nice picnic, with chairs and blankets, all very civilized, as New Yorkers can be when asked to behave themselves.  You also have to realize that the people who live in that part of town and the type of audience who would be interested in such a concert is of a certain economic class and very yuppy. 

Should you find yourself in the position of being invited to such an event, grab it. You will remember it for the rest of your life.

Tell me, have you ever been to one of these events? anywhere in the world?



A picnic basket from Picnic At Ascot



For this kind of a picnic you must travel light.  Remember, you will be doing some walking before you get to what you think is an acceptable destination. Getting back home after the concert can take a long time and this is not the type of outing where a town car will be waiting for you at the curb.  Bring your champagne in a portable cooler and the soup in a Thermos.  If you don't have the time to make the bars, pick up some chocolate covered espresso beans.  You will need the caffeine!

This picnic will fit nicely in a picnic basket like the one on top.  All you need is a hunk in great shape to carry it for you.  You might also opt to bring two lighter baskets.  Check out the selction at Picnic at Ascot, they have a lot of choices.  As to a wine, a light red Burgundy or Malbec will go well with this meal.  Nothing too heavy though, remember you will be outside and it's hot. Wine will make you hotter! And don't forget to bring real napkins and plenty of water. You have eight hands to help you carry the load!

The Picnic

Cheese wafers
Black Mission Figs With Prosciutto

 Champagne

Cold Cucumber And Spinach Soup

Filet Of Beef On Baguette With Horseradish Sauce

Tomato Hand Pies

Chocolate Espresso Bars

Filet of Beef On Baguette With Horseradish Sauce
Yield:4 servings
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Ingredients

For the beef:
2 to 3 pounds fillet of beef, trimmed and tied
1 tablespoon unsalted butter, at room temperature
1 teaspoon Dijon mustard
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper

For the sandwich:
1 French baguette, halved horizontally and cut crosswise in 4
Mustard Horseradish Sauce, recipe follows
1 bunch arugula
Kosher salt
Freshly ground black pepper
Unsalted butter at room temperature

Directions


Preheat the oven to 500 degrees F.

Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.

To make the sandwiches, cut the baguette horizontally. Spread the bottom slices thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula and sprinkle with salt and pepper.

Mustard Horseradish Sauce:

3/4 cup good mayonnaise
1 1/2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1/2 tablespoon prepared horseradish
2 tablespoons sour cream
Kosher salt

Whisk together the mayonnaise, mustard, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature. Yield: 1 cup

I have taken Ina Garten's recipe and adapted it to an open faced sandwich on a baguette.  You can always make them her way but I thought this was a tad more elegant.


These beef sandwiches are wrapped in parchment, tied with baker's twine, and transported in a baking dish that doubles as a serving tray. The watercress is packed separately so that it stays crisp.

Photos # 1 # 2 # 3 Google

#4 Picnic At Ascot #5 Martha Stewart    

A Family Birthday... Chocolate Buttermilk Layer Cake With Buttercream Icing

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In this house everyone has a different birthday cake favorite.  Mine is orange cake with lime curd filling and meringue frosting, my daughter;s is plain old cheese cake and my son, who takes after his mother,  adores chocolate cake with vanilla frosting.  I always try to take the easy way out and buy old faithful Duncan Hines mixes and make the frosting myself but this time I decided to go the extra mile.

Most of you know Magnolia Bakery in New York City, famous for its cupcakes and cakes.  I have previously posted their  recipe for Red Velvet Cupcakes, a strong contender for yesterday's birthday party.  Instead, I decided to go out on a limb and make their Chocolate Buttermilk Layer Cake with their Vanilla Buttercream Frosting.  Anything buttermilk always sparks my curiosity for they make cakes lighter and fluffier. 

The recipe calls for 9 inch pans which I substituted for 8 inch to make the cake higher and narrow, just a preference of mine.  If you go this route, it will take an extra 5- 8 minutes to cook.  I also sprayed the pans with Baker's Joy thus skipping the waxed paper routine.

As to the frosting, you really do not need all 8 cups of powdered sugar, something they tell you in the recipe. I used about 6 1/2.  If you have a guard for your beater, use it. I had sugar all over the counter even using the low setting.  Use the frosting right after you mix or it will start to set and become difficult to spread.  You can always add a little milk to make it more spreadable if this happens.

This recipe is a definite keeper for birthday cakes and cupcakes.  I could tell the minute I tasted the raw mix and couldn't stop!



Ingredients

2 cups all purpose flour
1 tsp baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
4 eggs at room temperature
6 oz unsweetened chocolate, melted
1 cup buttermilk
1 tsp. vanilla

Procedure

Preheat oven to 350 degrees.

Grease and flour two 8 inch cake pans.  Line with wax paper.

In a mixer with the paddle attachment cream butter and sugars until smooth, about 3 minutes.

Add eggs, one at a time, beating well after each addition/

Add melted chocolate, mixing until included.

Add dry ingredients in 1/3s, alternating dry and wet.  Beat smooth after each addition. Add vanilla.

Divide batter between pans and bake 25-35 minuted until toothpick comes out dry. (for cupcakes 20-22 minutes)

Let cake cool in pans 10 minutes

Remove to wire rack and cool completely before frosting.

Vanilla Buttercream Frosting

2 sticks unsalted butter, softened
8 cups powdered sugar
1/2 cup milk
2 tsp vanilla

Place butter in mixer and beat well. Add 4 cups sugar, milk and vanilla.  Beat until smooth and creamy.  Gradually add remaining sugar, 1 cup at a time until icing is thick enough for spreading.  Add coloring if desired.  Use and store at room temperature as it will set if chilled.  Can be stored in air tight container for 3 days.

Save extra frosting to make repairs, particularly if you have little grandchildren like the one above!

Recipe Adapted From Magnolia Bakery Cookbook
Photos Lindaraxa

Petit Pots de Creme Au Chocolat

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I can't think of a better dessert to enjoy with a good bottle of wine than chocolate pots de creme.  Make them the night before so they are really cold the next day.  You can whip some heavy cream at the last minute, mainly for decoration, for they scrumptious and rich on their own.  Make sure you use the best chocolate you can find as it is all about the chocolate...nothing else.

Ingredients

1 cup heavy cream
4 oz (4 squares) semisweet baking chocolate
2 to 3 TB sugar
1 whole egg plus 2 large egg yolks
1 TB espresso
orange peel
Pinch salt

4 1/2 cup ramekins


Directions

The heavy cream with orange zest and coffee are heated to a simmer then steeped 5 minutes off the heat.

The egg and egg yolks are whisked with the sugar until the yolks are pale and thick. Then the hot cream is slowly stirred into the egg mixture.

The custard is then poured through a sieve, (which removes the orange zest and any coagulated bits of egg) into a bowl with broken chocolate pieces (4 oz unsweetened). It is stirred to melt the chocolate.  You can add 1 tsp of vanilla extract here if you wish.

The petits pots are filled with the chocolate mixture, then placed in a baking pan with hot water about half way up the pots. Bake at 350 degrees for about 20 minutes. Top loosely with aluminum foil to prevent from crusting.  They are done when they have puffed into a slight dome but still tremble a bit.  Cool briefly then refrigerate to chill thoroughly.

Adapted from Julia Child

Tell Me You Love Me With Magnolia's Red Velvet Cupcakes

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I must admit that what first drew me to this recipe was the frosting.  Most of the recipes I've seen use a cream cheese frosting and that to me is heresy.  Also. when I first read that  buttermilk and  vinegar were in the mix, I new I was on the right track.  Red Velvet Cake is as Southern as it gets and buttermilk and vinegar in the batter...bingo!

If you haven't heard of Magnolia Bakery in New York City let me clue you in...The Hermes/Manolo Blanick of cupcakes, with prices to match!

I understand that their Red Velvet Cake is one of the most popular at the bakery. Half of the customers love it because they haven't eaten it since their grandmother made it.  The folks at Epicurious have already made the adjustments needed for cupcakes at the bottom, so I have chosen to post the original recipe, which is for the cake, as is.  Who knows, we may want to make a cake one of these days and now we have both.

Well, that does it, Coconut Cupcakes and Red Velvet Cupcakes, what more can I ask for Mother's Day?!

By the way, if you want last year's Mother's Day Brunch menu, you will find it here!


Makes 24 cupcakes

Ingredients

3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

1 recipe Creamy Vanilla Frosting


Preparation

Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting .

Red Velvet Cupcakes

This recipe also makes 2 dozen cupcakes. Use 2 muffin pans, each with 12 (1/2-cup) muffin cups, and line each cup with a paper liner. (There's no need to grease the cups.) Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.

Creamy Vanilla Frosting

Ingredients

6 tablespoons all-purpose flour

2 cups milk

2 cups (4 sticks) unsalted butter, softened

2 cups sugar

2 teaspoons vanilla extract

Directions

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.

Photo Flickr jamieanne

It's Foodie Friday so come on over to Designsbygollum

Cheesecake Brownies...An Old Favorite Returns!

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Mmm...brownies, let me count the ways! This recipe by David Leibowitz brings back memories of the 80's when these brownies with cream cheese were all the rage.  I haven't made them since and now I wonder why!  The combination of the softened cream cheese with the deep chocolate of these brownies is enough to send you into absolute rapture.  I have added a little coffee to the chocolate to further bring out the taste ( I learned this from Julia Child many years ago) but you may skip this step if you want.  They will still taste divine!


One 9-inch (23cm) square pan


Ingredients

6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
1 TB instant espresso powder (optional)
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips


8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract


Directions
1. Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.

2. Preheat oven to 350 degrees (180C).

3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth.  Remove from heat and beat in the 2/3 cup (130g) sugar, expresso and then the eggs.

4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.

6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.

7. Bake for 35 minutes, or until the batter in the center of the pan feels just set.

Let cool, then lift out the foil and peel it away. Cut the brownies into squares.

Storage: These will keep in an airtight container for a couple of days. They also freeze well, too


Recipe Photos courtesy David Leibowitz

S'mores Coffee and Fudge Ice Cream Cake

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It's getting warmer everyday...guess it's time to bring the ice cream machine down from the attict.  A cake like this is not complicated, but it does require at least 30 minutes of your dedicated time while the layers are getting hard.  Do it in the afternoon, while watching some of the cooking shows and time will fly by! Once you get throught this step, you don't have to worry until serving time. 

A decadent, impressive dessert that appeals to everyone's inner Boy Scout or Girl Scout. Begin preparing this a day ahead. Serve it next time you have a barbecue, particularly if kids are invited!

yield: Makes 10 to 12 servings


 Ingredients

16 whole graham crackers (about 8 ounces)

1 cup whole almonds, toasted

3 tablespoons sugar

1/2 cup (1 stick) unsalted butter, melted

1 1/2 quarts coffee ice cream, softened until spreadable

Fudge Sauce

1 7-ounce jar marshmallow creme

2 cups miniature marshmallows


Preparation

Preheat oven to 350°F. Finely grind graham crackers, toasted almonds and 3 tablespoons sugar in processor. Add 1/2 cup melted butter; process mixture until moist crumbs form. Press graham cracker mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until edges are golden, about 12 minutes. Cool graham cracker crust completely.

Spread 2 cups softened ice cream in crust. Spoon 3/4 cup cooled Fudge Sauce over. Freeze until sauce is just set, about 10 minutes. Refrigerate or freeze remaining ice cream as necessary to prevent ice cream from melting. Repeat layering with 2 cups ice cream, then 3/4 cup sauce. Freeze until sauce is just set. Spread remaining 2 cups ice cream over. Cover and freeze cake overnight. Refrigerate remaining Fudge Sauce.

Preheat broiler. Warm remaining Fudge Sauce in small saucepan over low heat. Remove from heat. Place cake in pan on baking sheet. Spread marshmallow creme over top of cake. Sprinkle miniature marshmallows over in single layer. Broil just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute. Run knife between pan sides and cake to loosen. Remove pan sides. Cut cake into wedges. Serve cake immediately with warm Fudge Sauce.

Fudge Sauce

yield: Makes about 2 1/2 cups

Ingredients

1 cup whipping cream

1/2 cup light corn syrup

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

print a shopping list for this recipe


Preparation

Bring cream and corn syrup to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Refrigerate until cool but still pourable, stirring occasionally, about 45 minutes.


Bon Appetit 2000

Foodie Friday is at DesignsbyGollum!

Revisiting An Old Classic...Julia Child's Sublime Chocolate Mousse

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The first serious dessert I ever made was this chocolate mousse forty years ago.  Every time I serve it people go nuts over it, even those who don't like chocolate.  I can't figure that one out.  This is perhaps the most chocolaty of all chocolate desserts!  It is in Julia Child's Mastering the Art of French Cooking Vol I and even though I would like to say it is an adaptation, it is not.  How can you tinker with sheer perfection?! The only thing I could loosely call an adaptation in this recipe might be the specific use of Grand Marnier for her orange liqueur.  She does not specify, and there are indeed other orange liqueurs, but I think Grand Marnier is the king of them all!

I have seen later versions of her chocolate mousse recipe and none come close to the original.  For one thing, this one has more butter than the one in her book The Way to Cook and it also adds orange liqueur.  David Leibowitz posted her recipe and also called it perfection, but he substituted rum  and I think that makes a big difference. Don't do it. This recipe also taught me the importance of adding a little coffee to the chocolate when melting to bring out its flavor.  Another big difference.

Chocolate mousse is one of those desserts that fits any occasion.  Have you noticed when you go to an elegant French restaurant and they roll out the dessert cart how chocolate mousse is always in the mix?  No matter how you serve it, with whipped cream or creme anglaise or simply by itself,  it always brings out the mmms and the ahs from everyone around the table

For Christmas Eve, when I have all my family around, I usually serve this as one of two or three desserts.  It complements whatever anyone else brings.  It is so practical... you can make it the day before, and it keeps for a couple of days.  You also can double the recipe if you are entertaining a bigger crowd.

Do go out and buy a small bottle of Grand Marnier even though I know it's expensive.  You can use it later for the orange sauce in Duck a l'Orange and for a million other things, including some Chinese dishes and more chocolate mousse!  It keeps forever and believe me, it won't go to waste.  As to the orange peel, I made it once incorporating it and it was heaven, but if you want to to skip it it's okay.  Don't skip anything else though, it won't be the same!

Serves 6-8 people

Ingredients

6 ounces (170g) bittersweet or semisweet chocolate, chopped

6 ounces (170g) unsalted butter, cut into small pieces

4 TB (60ml) dark-brewed coffee

4 large eggs, separated

3/4 cup (170g),  sugar

1/4 cup Grand Marnier (orange liqueur)

1/4 cup finely diced glazed orange peel (optional)

1 tablespoon (15ml) water

pinch of salt


Directions

1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.

2. Fill a large bowl with ice water and set aside.

3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 3/4 cup of sugar, Grand Marnier, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)

3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick. Then fold the chocolate mixture into the egg yolks.  Add the optional orange peel.

4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff.

5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don't overdo it or the mousse will lose volume.

6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.

Serving: I like to serve the chocolate mousse as it is, maybe with just a small dollop of whipped cream; it neither needs, nor wants, much adornment.

Storage: The mousse au chocolat can be refrigerated for up to 4 days.

Photo credit David Leibowitz

Forget the Past...Heavenly Tiramisu!

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The great thing about tiramisu is that it goes with pretty much everything.  It has always been my favorite Italian dessert although I am surprised at how many people dislike it.  I  think it must have to do with all the bad tiramisus they had once upon a time. 

Tiramisu can be terrible or it can be heavenly.  I think this recipe is the latter...it is after all adapted from Lorenza di Medici who runs a fabulous cooking school in Italy with a little Williams Sonoma thrown in for simplicity's sake.  It is a little more involved that most recipes you have seen, but it is, after all, the classical tiramisu where both heavy cream and beaten egg whites are added to the mascarpone and eggs. Ingredients do count here and if you cannot find fresh ladyfingers, there is a recipe for them in my country blog.  Also, make sure you use mascarpone, good cocoa powder and  good liquor.  Don't cut corners when it comes to this dessert and, who knows, you might change your mind.

Next week, I will post a simpler version in my country blog but, in the meantime, here is my version of this heavenly dessert.

serves 12 to 15.

Ingredients

6 egg yolks

3/4 cup sugar

1 lb. mascarpone cheese, softened

2 cups chilled heavy cream

2 Tbs. brandy, marsala or rum

1 tsp. vanilla extract

2 Tbs. plus 2 to 3 cups brewed espresso

5 egg whites

40 to 50 ladyfingers

Cocoa powder for dusting

Directions:

In a mixing bowl set over a pan of simmering water but not touching the water, whisk the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk, 4 to 5 minutes. Transfer the mixture to the bowl of an electric mixer. Add the mascarpone cheese and beat until smooth and creamy, 2 to 3 minutes.

In a chilled large mixing bowl, whisk the cream until stiff peaks form. Add the liquor, vanilla and the 2 Tbs. espresso and whisk until smooth.

In a clean mixing bowl, whisk the egg whites until stiff peaks form. (When the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape.)

With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth. Add about 1 cup egg whites and fold gently until blended. Add the remaining egg whites and fold gently until the mixture is smooth and blended.

One at a time, submerge the ladyfingers into the 2 to 3 cups espresso. Lay enough ladyfingers on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep) to form a single layer. Spread half of the mascarpone mixture over the ladyfingers until evenly covered. Arrange another layer of ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top. Dust the tiramisù with cocoa powder to create a rich, dark topping. Refrigerate for at least 4 hours or up to 1 day before serving.

Recipe adapted from Lorenza di Medici and Williams-Sonoma Kitchen.

Valentine's Day...Dinner for Two

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I don't think there is anything more romantic than a Valentine's dinner at home.  Here's your chance to show off your domestic skills, if only for a day! Set a pretty table by the fireplace, if you have one, light the candles, pick the music you both like and plan a simple yet elegant dinner.  That is more appreciated these days than any present you could ever give.  The recipes are already on the blog and I've made sure they are also foolproof, including the souffle!  The gougeres can be baked early in the week and frozen and the souffle and some of the bernaise can be made early that day . Now, go ahead and make plans!

Valentine's Day Dinner

Gougeres & Champagne*

Filet Mignon With Pommes Frites & Bernaise

Salade Verte

Foolproof Chocolate Souffles

*If you want an additional hors d'oeuvre, go out and buy some nice pate and serve with crackers

The gougeres can be made and frozen early in the week

If you are thinking brunch for Valentine's Day, here's a cool and simple menu!

Photo:  Carolyne Roehm