Valentines

heart_tree1327423453.pngIt is, perhaps, telling that my two favorite holidays are a) non-religious and b) associated with the acquisition of large amounts of candy. I love the autumnal, supernatural-tinged crispness of Halloween, and I adore Valentine’s Day’s pink, and red, and sparkles, and lace, and…hearts. I could live forever without the mushy sentiments. When I was single the romantic aspects of the holiday left me anguished, desperate and anxious for the relief that came on the 15th of February. Now that I am old and married, I am largely of the opinion that if you express your love only (or even mainly) because of Hallmark, you have some work to do on the home front. It is not the sentiment, but the trappings that “send” me.

Although real, anatomical hearts are not particularly prepossessing as objects, they are beautiful in their own way. It would be hard to live without one. What I love, though, is the shape as old as the ice age, a shape that probably came from the combining of an ancient symbol for fire and that of the astrological sign Aries. It is, to my eyes, a perfect shape. It combines gentle curves for those who like curves, and they suggest other things that are rounded, erotic, comforting and otherwise love-worthy. For those who prefer straight lines and pointy things, there is everything below the curves, all straight lines and an exquisite point. Pentagrams are nifty, but they have nary a curve if the scribe is sober. The infinity symbol has two lovely, looping curves but what if one needs the crunchy edginess of a line or an acute angle?

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ImageMy collection of heart-shaped cookie cutters is spread throughout my kitchen. From very tiny one-bite size to large ruffled nibble-with-a-cup-of-coffee sized cutter, they’re at the ready to cut whatever suits my fancy into a shape that says "Love You."

Brownies, chewy peanut butter oatmeal bars, lemon bars, pancakes — all can be stamped with a cookie cutter.

My phone visit with Sarah Piepenburg last week was the inspiration for the Nutella and Jelly "Love You" Sandwich. Sarah and her husband, Richard, own Vinaigrette, a Minneapolis store specializing in imported olive oil and vinegar. She told me she has drizzled the 18 year aged balsamic they carry in the store over grilled peanut butter and jelly sandwiches. If it’s a good dessert made with peanut butter, why not Nutella?

It’s amazing how decadent a simple grilled sandwich becomes when it’s made with an ample slather of Nutella and your favorite premium jam or preserves. A dusting of powdered sugar and a drizzle of aged balsamic, as thick as syrup with a bright, fruity flavor, puts this delightful bread and spread concoction way over the top.

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chocnovel.jpgThere's nothing more cozy than cuddling up on the sofa with a book and a box of chocolates on a chilly Winter day. And it seems I'm not alone in my love of pairing chocolates with a good read. For Valentine's Day this year one of my favorite chocolatiers Richart has combined a big box of chocolates with a book of short stories, from an award-winning writer Simon Von Booy. Even better, there are twelve specific chocolates that pair with passages from the book! The gift is called Love begins in Winter ($75), after the name of the book.

I haven't experienced any of the lovely pairings yet, but I spoke with Benjamin Auzimour in charge of Richart in North America, and he shared one of his favorites:

"Here's an extract that I like, about happiness, to be read while tasting a Petit Richart filled with salted butter caramel coulis, which will enhance the warmth of the feelings created by the scene.

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chopping-food.jpgSharing things is always dicey, and dicing while cooking together is definitely no exception.   The kitchen can morph into a metallic boxing ring.  One of you is the wild, inventive cook and the other is the chop-a-holic, compulsive one.  But one thing I’ve realized after decades of co-cooking is that both co-chef-partners are actually doing the same things, just at different moments. 

Take me, for example.  I am not a compulsive dicer and slicer, but I do like my implements put back in their proper places.  My co-cooker partner likes to splatter garlic when throwing it with wild abandon into a pan, but follows recipes as if his children’s lives depended on it. 

The trick is to find a way to have our mutating cooking styles come together rather than clash.  In formal holiday moments, I have learned to stand back and let him plan away.

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ImageThe day after Christmas I went to the supermarket and the Valentine's candy was already out. I have already had a handful of wine orders asking what to pair the wine with for a special Valentine's Day dinner. I have to say I am impressed by the early excitement this holiday is already showing. Let's face it, we all love to celebrate, so why not embrace it.

There’s no denying it, a heartfelt dessert, is one of life’s sweetest ways to say I love you. Offering confectionery to your beloved on Valentine’s Day has been a tradition celebrated and expressed by lovers since the Middle Ages.

Sparkling hearts, winged Cupids and dreamy white doves have always reigned supreme as traditional symbols of Valentine’s Day commemorations, however, for me, chocolate is synonymous with the celebration of this love-filled holiday.

Of course the best Valentine’s Day treats aren’t the ones you buy; they’re the ones you make yourself. This Chocolate Lover’s Cake with Raspberry-Chambord Sauce will remind your sweetheart just how much they mean to you. The cake’s fudge-like center and rich chocolate taste are the perfect ending to a day basking in the glow of love.

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