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14 • THE UNIVERSITY DAILY KANSAN
FOOD
THURSDAY, FEBRUARY 13, 2003
Romantic recipes for Valentine's Day
Coupled or not, chocolate dreams and sweet candy wishes kiss the lips of most on Valentine's Day.
There is no escaping the seductive tastes of this Hallmark holiday. Here are some tips for how you can make your taste buds happy this V-day.
For the Couple: An indoor picnic
What's needed: A large blanket, 10 long-stemmed red-and-white candles, two red-and-white pillar candles, two slender flutes or wine glasses, a champagne bucket, a bottle of champagne or dessert wine — a Sauvignon Blanc or Riesling — recipe for berries and fresh whipped cream and a favorite mood-setting CD.
What to do: Lay blanket it in the center of the living room floor. Place long stemmed candles in pristine candleholders throughout the room. Then place bottle and ice into champagne bucket and chill. Insert CD; prepare recipe. When ready, set the two large pillar candles on each side of the champagne bucket, light candles, arrange desert and wine and play music. The evening is set!
For the Group: A heart-full-of-chocolate party
What's needed: Divide the cost and purchase a clean white tablecloth, exotic flowers, ingredients for chocolate cake, a heart-shaped pan, small dessert plates and forks, wine gobbles, a Chianti decanter and a gallon of milk.
What to do: Prepare recipe. Lay tablecloth on kitchen table. Sprinkle flower petals all over white cloth. Arrange goblets, decanter, plates and fork in corner of the table. Pour ice-cold milk into the decanter and position the chocolate cake as the centerpiece. Serve when ready!
For the individual: Indulging in a chocolate fantasy
EAT THIS
What to do: Invest in fondue maker (I promise you will get a lot of use out of this), prepare recipe and rent a favorite movie.
These great treats and ideas can bring happiness to anyone's Valentine's Day. Even if there isn't a special someone to love, pampering yourself is what's most important.
Note: Nutrition facts are not listed because eating responsibly on Valentine's Day should not be a concern.
Fresh berries and whipped cream
Ingredients:
One heaping bowl of favorite fresh berries, washed
Christina DiGiacomo cdgiacomo@kansan.com
There is no escaping the seductive tastes of this Hallmark holiday. Here are some tips for how you can make your taste buds happy this V-day.
1/2 pint of heavy whipping cream
2 tablespoons of powdered sugar
1 teaspoon of vanilla
Directions:
1. Cover bowl of berries with plastic wrap and chill.
2. In a large glass bowl, pour in whipping cream, sugar and vanilla. Beat until thick.
3. Scoop whipped cream in center bowl of a cocktail dish. Line dish with berries. Serves four.
A Heart Full of Chocolate Cake Ingredients:
1 package of Super Moist Devil's Food Cake mix
Favorite Chocolate Fondue Ingredients:
1 box of White Jiffy Frosting Mix
1 pint of heavy whipping cream
8 ounces of white chocolate
8 ounces of milk chocolate
1/3 cup of cocoa powder
1 cup of heavy whipping cream
1 jar of maraschino cherries
1. Dust greased, heart-shaped pan with flour. Bake cake according to packaged directions. Let cake cool completely. Meanwhile, sift the frosting mix and cocoa powder over a large glass bowl. Pour in whipping cream and beat until thick.
Directions:
2. Once cake has cooled, cut with a serrated knife, sliding it around the cake's edges. Place a large plate on top of the cake and flip. Tap the backside of the pan for easier removal. Once cake slides out of the pan, flip. Place on serving dish, spreading over the cake and smooth.
3. Line cake with cherries. Chill and serve. Serves eight to 10.
1 angel food cake, cut into bite-size pieces
Assorted fresh fruit: strawberries sliced banana, pineapple chunks,sliced pears and apples
1. Bring cream to a simmer in heavy medium saucepan. Add chocolate; whisk until melted.
Directions:
2. Remove from heat.Pour chocolate mixture into a fondue maker to keep warm.Line edges of plate with angel food cake and fruit, and serve fondue with a skewer.Serves six.
DiGiacomo is an Apple Valley, Minn., senior in communication studies. She studied at Dante Alighieri cooking school in Florence, Italy.