Valentine’s Day 3 Days TO Go

Valentines, three days to go… yup just three more days awaiting. Are you going to be ready? I’m sure of it. Let’s try a glass of something smooth and silky, and a desert that’s smooth and silky too.

Here’s what you’ll need:

Drink:

  • 2 oz. Baileys Mint Chocolate Irish Cream
  • .5 oz. Smirnoff Vanilla Flavored Vodka

Shake with ice and strain into a martini glass, garnish with fresh mint

Desert:

  • 7 ounces bittersweet chocolate, chopped
  • 7 egg yolks, beaten
  • 2 tablespoons sugar
  • 1 pinch salt
  • 7 egg white
  • 1 1/4 cups heavy cream
  • 1 tablespoon kirschwasser ( a clear, German cherry brandy)

Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.

In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.

In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser (optional, but I always like it).

Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour. You can serve this in a martini glass also.

Valentine’s Day 7 days to go…

With a week to go until Valentine’s Day, I’m posting a couple of recipes. The way to the heart goes through the stomach. With that in mind, here is a pairing, a drink before dinner and a desert afterward. The main course I will leave to you imagination. Maybe I’ll focus on the main course next year. In the meantime here’s our first drink / desert pairing: Bill’s ‘special’ chocolate milk, and double chocolate cupcakes.

Here’s what you’ll need:

Drink:

  • 1 oz. Godiva Chocolate Liqueur
  • 1 oz. Baileys Irish Cream
  • 1 oz. Kahlua
  • 3 oz. Milk

Combine these with ice, shake, and pour into a Collins glass

Desert:

  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/4 cup butter, softened
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla
  • 1/2 cup 1% low-fat buttermilk
  • 1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped
  • 2 tablespoons powdered sugar

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.

If the cupcakes fail to work their magic… try some more ‘chocolate milk’.