Valentine's Day Feast

Enjoying Fondue

This time of the year restaurants offer outrageous meals to cater to the couples willing to spend money to celebrate Valentine's day.  Unfortunately for those parents with children, it is sometimes hard to find a baby sitter to celebrate on that special day.  Instead, I decided to host a small get together to celebrate with friends and have delicious food.  I enjoyed cooking all day and I enjoyed the fruits of my labor.  I especially enjoyed the champagne bar with a choice of champagne cocktails: Poinsetta, Kir Royale, or Au Naturale.  The Poinsetta has a dash of cranberry juice.  The Kir Royale (my personal favorite) has a dash of Cassis.

I pulled off using almost all of the tools in my kitchen except the juicer and the fryer.  I used my cuisinart, mixer, pasta maker, crock pot and fondue pot.  My guests were the guinea pigs to my new recipes.  Most of the dishes turned out to be ones I'll keep to make again. 

I would host a party every month if my husband would agree to it.  However, I do believe his dishpan hands would definitely not agree. My almost 2 year old ended up staying up way past her bed time and provided tons of entertainment to everyone.

The Menu

Cheese Fondue
Spinach Artichoke dip

Homemade linguine with the choice of classic bolognese sauce or white clam sauce


Salted Caramel Ice cream
Cheesecake caramel chocolate bites

Chocolate Caramel Cheesecake Bites

Thanks to Kelly for the picture.

Little bites of heaven.  The Valentine's Day party needed bite size desserts.  I planned to make brownies with rolos and pretzels in the middle - I got vetoed.  I happened to get this recipe in my email the same day and Voila.  Instant dessert.  This sounds complicated to make, but it is fairly simple.  The hard part for me is always melting the chocolate.  The double boiler is key.  It melts the chocolate with out burning it.  I did cool them on a wire rack and needed a very thin spatula to remove them from the wire rack.  I chilled the cheesecake bites for 30 mins to ensure the chocolate set.  I will be making these again in the short future.  Yum!


Adapted from: Land O Lakes
Ingredients:
1 1/4 cup of finely crushed chocolate graham cracker crumbs
1/2 stick of butter
20 caramels, unwrapped
2 tablespoons half and half
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
1/4 cup sour cream
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
1/4 cup shortening

Directions:
1.  Heat oven to 350°F. Line 8-inch square baking pan with double thickness of aluminum foil, extending foil over ends of pan. Spray foil with no-stick cooking spray. Use the Cuisinart to crush the cookies.  Combine all crust ingredients in small bowl. Press onto bottom of prepared pan.

2.  Combine caramels and half & half in medium microwave-safe bowl. Microwave on HIGH (100% power) 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Pour over crust in pan. Refrigerate while preparing cream cheese mixture.

3.  Combine cream cheese and sugar in large bowl. Beat until creamy. Add egg and vanilla, beating just until combined. Stir in sour cream. Pour over caramel mixture.

4.  Bake for 35 to 40 minutes or until just set 2 inches from edge of pan. Cool on wire rack for 2 hours. Loosely cover; refrigerate at least 4 hours. Lift cheesecake from pan using foil ends. Cut into 36 squares.

5.  Place cooling rack over large piece of waxed paper on counter. Combine chocolate chips and shortening in a double boiler. Cook over low heat, stirring constantly, until smooth (4 to 5 minutes). Pierce each cheesecake square with a fondue fork. Spoon chocolate over top and sides of each cheesecake square, letting excess chocolate drip back into pan. Place onto cooling rack. Let stand about 20 minutes or until chocolate is firm. Store refrigerated.

White Clam Sauce

White clam sauce

For the Valentine's day party I wanted to offer more than one sauce.  My personal favorite is white clam sauce.  I ordered it when I was in Italy and almost always order it at a seafood restaurant.  This recipe was a hit.  People really liked the little bit of spice each bite left them.  I did not have fresh clams on hand so I adapted the recipe.

 Adapted from: Epicurious
1 chopped onion
2 garlic cloves minced
2 tablespoons unsalted butter
2 tablespoons cornstarch
1/3 cup dry white wine
4 6.5 ounce can of chopped clams
1/4 cup minced fresh parsley leaves
1 teaspoons dried oregano

1.  In a skillet cook the onion and the garlic in the butter over moderate heat, stirring, until they are pale golden, add the cornstarch, and cook the mixture, stirring, for 1 minute.
2.  Stir in the wine, canned clams with the juice and simmer the sauce, stirring, for 5 minutes. Stir in the parsley, the oregano, and salt and pepper to taste and keep the sauce warm.
3.  Serve with linguine.

Slow Cook Bolognese

Plenty of sauce

The crock pot is something I have been trying to master.  Set it and forget it. I got the America's Test Kitchen magazine on slow cooking and had to try this recipe.  The heavy cream and bread perplexed me but I couldn't tell it was in the sauce.  The house was fragrant all day and the sauce was delicious.  It does make quite a bit of sauce.  I served it at the Valentine's day party and froze the other half of the sauce for another day. 

Adapted from: America's Test Kitchen
3 tbsp butter
1 onion minced
2 carrot peeled and minced
2 stalks of celery minced
3 lbs meatloaf mix
1/2 lb pancetta diced
1/4 cup tomato paste
3 garlic cloves minced
1 TBSP Italian seasoning (oregano, basil, garlic mix)
1/2 cup red wine
2 28ounce cans crushed tomatoes
3 slices white sandwich bread torn into quarters
1 cup heavy cream
salt and pepper

1. Melt butter in the skillet - add onion, carrot, celery, tomato paste, garlic, italian seasoning, pancetta and cook until vegetables are softened and lightly browned 8-10 minutes.  Stir in wine, scraping up any browned bits; transfer to slow cooker. Stir tomatoes into slow cooker.

2. Mash bread and heavy cream into paste in large bowl using fork.  Mix in meatloaf mix, 1/4 teaspoon salt and 1/4 tsp pepper using hands.  Stir in meatloaf mix into slow cooker, break up any large pieces.  Cover and cook until tender 9-11 hours low or 5-7 hours on high.

3. Before serving, take the top off and remove some of the fat that collected at the top.  Break up any remaining large pieces of meat with spoon.  Season with salt and pepper to taste.

Cheese Fondue

For the post-Valentine's day party feast I tried to think of what was a fun romantic like dessert.  Fondue came to mind.  I have had fondue at the Melting Pot restaurant. I wanted to offer a variety of dipping items that were out of the ordinary.  I read an article in the Food Network magazine and it did give me a great idea to add polenta.  I have never used the polenta in a tube.  I sliced it into 1/2 inch slices and threw it on the grill with the kielbasa sausage.  It turned out great.  Enjoy!

Adapted from: Epicurious
1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
1/2 lb Swiss cheese, coarsely grated (2 cups)
1/2 lb Gruyère , coarsely grated (2 cups)

What to dip?
Cubes of bread
Grilled polenta
Sliced Kielbasa
Sliced apples
Blanched veggies - broccoli
Baby Carrots
Fingerling Potatoes
Pretzel Rods

Special Equipment:  a fondue pot & long skewers

1.  Rub inside of the fondue pot with cut sides of garlic, then toss the garlic in the fondue pot.. Add wine to pot and bring just to a simmer over moderate heat.
2.  Add the cornstarch and the cheese.  Stir the cheese mixture and simmer 5-8 minutes and serve.

Spinach Artichoke dip

Creamy Spinach Artichoke dip

I love this dip.  This is a great way to get veggies in my daughter that hates veggies.  Both daughters.  My almost 2 year old loves to dip with her pita.  When I order this dish in a restaurant it is always delish but I end up walking away with a ton more sodium than I planned.  This dish is not salty.  There is no need to add salt though.  There is plenty of flavor added from the cheeses.  I made this for Super Bowl and just recently for the post-Valentines party feast.  Enjoy!

Adapted from: Allrecipes.com

Ingredients:
4 cloves minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container light Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Directions:
1.    Preheat oven to 350 degrees F (175 degrees C).
2.    Mix together all the ingredients. Place in an 8x8 baking dish.
3.    Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm with pretzel chips, sliced baguette, tositios

Two bite Chocolate pies

I love bite size treats that do not require utensils.  It makes sneaking these treats easier.  I made these for new year's and a football party.  I don't think there is an occaision that you can't have these chocolatey goodness.  If you are really strapped for time, you can try to make this recipe with chocolate pudding.  I think it would be a little lighter than the actual recipe below. The actual chocolate pies can be made ahead of time by a day or so and then you can top with the cream before you serve it.  Don't use silicone mini-muffin trays - the shell won't harden.
 

Adapted from: Myrecipes.com

Ingredients:

Cooking-oil spray

About 30 chocolate cookies, such as Nabisco Famous Chocolate Wafers

3/4 cup sugar, divided

1/2 teaspoon coarse salt

2 large eggs (1 separated)

1/2 cup chopped bittersweet chocolate

1 tablespoon butter

2 tablespoons cornstarch

5 teaspoons Dutch-processed unsweetened cocoa powder, divided

1 cup milk

1/2 cup heavy whipping cream

Directions:

1. Preheat oven to 350°. Spray mini-muffin trays with cooking spray. Use the food processor with the cookies to make fine crumbs. Measure; return 1 1/2 cups crumbs to food processor, along with 1/4 cup plus 2 TBSP sugar, the salt, and 1 egg white. Pulse to blend evenly.

2. Spoon 1 TBSP crumb mixture into each muffin cup. Press crumbs over bottom and up sides of cups. Bake until set, 15 minutes.

3. Put chocolate and butter in a microwave-safe container and heat in 30-second intervals, stirring often, until melted.

4. In a small bowl, combine 1/4 cup sugar, the cornstarch, and 4 tsp cocoa. Pour in a few TBSP of the milk and whisk into a smooth paste; whisk in remaining milk. Transfer to a small saucepan and cook over medium heat until thickened and large bubbles appear, about 3 minutes.

5. Put extra yolk and remaining egg into a medium bowl. Whisk in about 1/2 cup hot milk mixture. Scrape egg-milk mixture into milk mixture in pan and cook, whisking, until just starting to boil, about 30 seconds. Whisk in melted chocolate and butter.

6. Spoon hot filling into chocolate shells. Press plastic wrap over surface of mini pies to prevent a skin from forming. Chill until set, at least 1 hour and up to 2 days.

7. Remove pies from trays. Whisk cream with remaining 2 TBSP sugar into soft peaks. Spoon a dollop of cream onto each mini pie. Dust pies with cocoa or sprinkles.

Makes 24

Lemon Cookie Tarts

Yummy sweet tarrtness

I made these yummy tarts for the wine party last year and also for new years.  They are the perfect little bite size sweet and tart.  I warn you.  Use a metal pan for these tarts.  The silicone pan did not firm up the tart shell.  The tart shell is delish.  Don't substitute with pre-made tart shells.  The almond extract gives it a rich flavor.  The tarts definitely billow up when cooked.  Don't worry.  Take a small teaspoon and press it down so it can be filled. 

Adapted from: Food.com
Ingredients:
1/2 cup  sugar                                                                           
1/2 cup  butter                                             
1/2 cup  powdered sugar                                      
1/2 cup vegetable oil                                          
1 egg                                                   
1/4 teaspoon almond extract                                 
1/2 teaspoon baking soda                                      
1/2 teaspoon cream of tartar                                      
2 cups flour                                              
1 cup lemon curd             
1/2 cup  sweetened condensed milk   

  
Directions:      

1. In food processor pulse sugar, powdered sugar and butter till creamy. I do detest taking my food processor out, but this is quick.
2. Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.  Chill the dough 15 minutes wrapped in plastic wrap.
3. Spray mini muffin tins with Pam, place one TBSP rolled ball of dough into each muffin.
4. Use your thumb or bottom of a shot glass to form the dough to the muffin pan.
5. Bake at 350°F for 9 minutes or until dough is slightly firm but not set. Remove and reshape.  They might close up like a I said.  Just use a spoon to push it away. 
6. Bake 2-3 minutes longer or until edges of shells are firm and golden. Let the tart shells cool in the pan for 5 minutes.  If you move them before hand....beware you will have a mishapen tart.
7. Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
8. Cool completely before filling.
9. For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
10. Put a small amount of powdered sugar in a sieve and shake a little on the top of each tart, garnish with a long piece of lemon zest.

Italian wedding soup

It is that time of the year for soup.  In DC it's not that cold, but definitely cool enough for some warm soup to fill up the belly.  In this month's Food network magazine there is a great "healthy" Italian wedding soup.  The flavor of the soup is pretty good.  It does have a veggie taste to it- AKA healthy  Don't make this soup if you are craving a heavy meat filled soup.  I made a few modifications due to my lacking Parmesan rind.  Unfortunately soup does fare well in pictures.  I took a snap shot of this soup and it looked like colored lumps covered in green blankets. 

Adapted from: Food Network
Ingredients:
1TBSP Olive oil
1 small onion finely chopped
3 carrots, finely chopped
2 cloves garlic finely chopped
2 tsp worcestershire sauce
2 tsp chopped fresh sage
3 cups chicken broth
1/2 cup of grated parmesan + 1 TBSP
1/2 lb ground pork
3 tbsp breadcrumbs preferable panko
3/4 cup orzo
8 ounces baby spinach

Directions:

1.  Heat the olive oil in the dutch oven or large pot and saute the onion and carrots until they are softer - approximately 4 mins. Add one chopped clove of garlic and 1 tsp of worcestershire sauce and sage.  After a min add the chicken broth + 3 cups of water + parmesan.
2. In a small bowl mix the pork, breadcrumbs, 1 tbsp grated parmesan, one clove of garlic, and 1 tsp of worcestershire sauce.  Form the meatballs into 1 inch each.  
3. Bring the soup to a boil and then stir in the orzo.  After 6 minutes, start adding the meatballs until they float, another 4 minutes.  Then stir in the spinach.  It should wilt after a minute.  Lade and serve with grated parmesan on top.