RECIPES

Serves 6

This is a very simple recipe, that I’ve served every Valentine’s Day in the restaurant. Use a heart shaped mold (or molds if you are doing individual ones) for the cream, if possible.

2 pints fresh blueberries
3/4 cup sugar
2 teaspoons grated lemon zest
1 3 inch cinnamon stick or 1 whole star anise
1/4 cup dry red wine
1 teaspoon minced fresh mint

For the French cream:
1 teaspoon unflavored gelatin
1 cup heavy cream
1 cup sour cream
1 teaspoon vanilla extract
Garnish: Fresh mint sprigs and Almond-Orange Biscotti (recipe follows), if desired

Place one pint blueberries, 1/4 cup sugar, 1 teaspoon lemon zest and red wine in a small saucepan over moderate heat. Simmer uncovered for 5 minutes or until mixture is syrupy. Off heat and cool and stir in remaining fresh blueberries and mint. Remove and discard cinnamon stick or star anise. Cover and refrigerate for up to 1 week.

For the cream: Combine the gelatin, cream and remaining 1/2 cup sugar in a saucepan over moderate heat. With a rubber spatula or wooden spoon, stir until sugar is dissolved. In a separate bowl, place the sour cream, vanilla and lemon. Gradually add the hot cream mixture stirring just until the mixture is smooth.

Rinse a 2-1/2 cup metal mold with cold water (or use individual ramekins). Shake out but do not dry. Pour the cream mixture into the wet mold. Refrigerate for 4 hours or longer until mixture is set and firm.

To serve: Unmold the cream by placing mold in a warm water bath for a few seconds to loosen cream. Turn over onto a cutting board. Slice cream into serving pieces and with a spatula place on chilled plates. Spoon blueberries around and garnish with mint sprigs and an Almond-Orange Biscotti, if using..

Makes 36 biscotti

Biscotti, the “twice baked” treat from Italy can be made in an infinite number of flavors. They are very easy to make, keep well and make great little gifts from your kitchen.

3 large eggs, separated
1-1/2 cups sugar
1/3 cup melted butter, cooled
1 cup lightly toasted, coarsely chopped almonds
2 tablespoons Grand Marnier or other orange flavor liqueur
1/8 cup chopped, candied orange peel or 3 tablespoons finely grated orange zest
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder

Beat the egg yolks with 3/4 cup sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier and candied orange. In a separate bowl beat the egg whites until they just begin to form peeks and gradually beat in remaining 3/4 cup sugar until whites form stiff peaks.

Sift flour and baking powder together and alternately fold 1/3 of flour and egg white mixtures into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour. With floured hands, divide dough into two logs approximately 1-1/2 inches in diameter. Arrange logs on a buttered or parchment lined baking sheet and bake in a preheated 325 degree oven for 20-25 minutes or until logs are lightly brown and firm to the touch. Remove from oven and let logs cool on baking pan on a rack for 10 minutes. On a cutting board, cut logs crosswise on the diagonal into 1/2 inch widths. Arrange biscotti cut side down on baking pan and bake for 5-7 minutes on each side or until biscotti are very lightly browned and crisp. Cool on racks and store airtight.

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Chocolate Truffle Tort

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Food and Love: Some Special Treats for Valentine’s Day!