• Home
  • About
  • Recipes
  • Entertaining
  • Travel
  • Press

Recipe Doodle

Recipe Doodle

Tag Archives: valentines

VALENTINES CHOCOLATE

11 Saturday Feb 2017

Posted by Ceri Wilkin in Pork, Recipes

≈ Leave a comment

Tags

Chef Miles James, delicious, Hello Cocoa Chocolate, Jackson L. Graves Foundation, Ooh! La la!, unexpected, valentines

I wanted to move outside of my comfort zone for Valentines one year, to surprise and delight my wonderful husband and our friends – in life, relationships and food it’s essential and powerful to try new things.

The Coffee Encrusted Pork Tenderloin with White Chocolate Sauce is an interesting, unexpected, but delicious and delightful mix of sweet and savory, inspired by a fabulous fundraising dinner we attend each year, where Chef Miles James incorporates chocolate into each decadent course.

Last year at the Ooh! La, la! chocolate and wine pairing event for The Jackson L. Graves Foundation

Last year at the Ooh! La, la! chocolate and wine pairing event for The Jackson L. Graves Foundation

COFFEE ENCRUSTED PORK TENDERLOIN WITH WHITE CHOCOLATE SAUCE

6 tablespoons butter, divided
3 teaspoons flour
3/4 cup broth
2 ounces white chocolate
1 pork tenderloin, sliced into 3/4 inch pieces
6 tablespoons finely ground coffee, for dredging
salt and pepper

To make the White Chocolate Sauce: Melt 3 tablespoons of butter in a small saucepan over medium heat. When the butter has melted add the flour and mix well. Gradually add the broth, stirring constantly. Let the sauce cook on low heat for approximately 10 minutes, stir regularly. Add salt to taste. Remove the saucepan from the heat and add the white chocolate, stir until melted.
For the Pork Tenderloin: Melt 3 tablespoons butter in a skillet, over medium heat. Season the slices of pork tenderloin with salt and pepper, then dip them into the ground coffee, coating both sides. Cook the pork until done, about 5 minutes on each side.
Enjoy!

 

VALENTINES DAY

09 Thursday Feb 2017

Posted by Ceri Wilkin in Appetizers, Dessert, Recipes, Salad

≈ Leave a comment

Tags

cooking at home, easy, entertaining, friends, Uncategorized, valentines

From our first Valentines together, my husband and I have always cooked at home.
Initially it was simple, luscious pasta dishes, both of us inhabiting the kitchen, easily and joyfully cooking together. Then, as we moved out of our cocoon for two, and included friends in our celebration, the dinners became more complicated, transforming into more elaborate, four course meals, but still maintaining the fun and intensity from those evenings early in our relationship.

Here is part of a menu from a previous Valentines dinner party.

BAKED GRAPES

Heat oven to 400F.
Place a bunch of grapes on a baking pan, lined with foil. Splash with about a tablespoon of balsamic vinegar, place in the oven and bake for 10 to 12 minutes.
Serve with cheese, toasted walnuts and honey.
Enjoy!

Recipe adapted from Better Homes and Gardens, January 2013
www.bhg.com/recipes/‎

BEET SALAD WITH BLUE CHEESE AND WALNUT VINAIGRETTE

SALAD
1 1/2 pounds beets, rinsed and scrubbed
1 tablespoon olive oil
salad greens
1/4 cup walnut halves, toasted
4 ounces crumbled blue cheese

VINAIGRETTE

4 tablespoons sherry vinegar
2 tablespoons finely diced shallots
salt and freshly ground black pepper to taste
4 tablespoons walnut oil

Heat oven to 350F.
Place beets on a large piece of aluminum foil, rub each beet with olive oil and fold foil to enclose beets. Place on a cookie sheet and roast until a knife pierces center of beet easily, about 1 hour.
Remove skins with a paring knife. Slice beets.
In a small bowl, whisk together sherry vinegar, shallots, salt and freshly ground pepper, slowly whisk in oil.
Place greens on 6 plates, top with beets, walnuts and blue cheese. Drizzle with vinaigrette.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, October 2007
www.arkansasonline.com/news/features/food/

CHOCOLATE RED WINE CAKE

2 cups flour
3/4 cup cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks butter, softened
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups red wine
confectioners sugar and whipped cream for dusting

Heat the oven to 350F.
Butter and flour a 12 cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
In a large bowl, using an electric mixer, beat the butter with the sugar at medium-high speed until fluffy, about 4 minutes. Add the eggs, one at a time and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
Scrape the batter into the prepared pan, and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack, let cool completely. Dust the cake with confectioners sugar and serve with whipped cream if desired.
Enjoy!

Recipe adapted from Food &Wine Magazine
www.foodandwine.com/…/chocolate-red-wine-cake

LOBSTER WITH BEURRE BLANC

14 Sunday Feb 2016

Posted by Ceri Wilkin in Recipes, Seafood

≈ Leave a comment

Tags

easy, elegant, entertaining, friends, sauce, valentines

I served this luxurious Lobster dish to dear friends for our annual Valentines night dinner.

LOBSTER WITH BEURRE BLANC

lobster with beurre blanc

4 cups seafood stock

1 1/2 pounds lobster tails

1 cup white wine

1/4 cup white wine vinegar

1/4 cup chopped shallot

1 tablespoon pink peppercorns, wrapped in cheese cloth

1/2 cup cream

1 cup unsalted butter, cubed

1 lemon, zested

1/2 teaspoon salt

fresh thyme to garnish

In a large saucepan, bring seafood stock to a boil over medium-high heat. Add lobster tails, and cook for about 8 minutes, until cooked through.

Remove from heat, let cool to room temperature. Remove shells, and chop meat.

In a medium saucepan, bring white wine, white wine vinegar, shallot and pepper corns to a boil over medium-high heat. Add cream and boil until mixture is reduced by one-third. Remove from heat.

Remove peppercorns. Gradually whisk in butter, cube by cube, until combined and a smooth sauce forms. Add lemon zest and salt. Keep warm for up to 3 hours.

Divide lobster among bowls and pour butter mixture over each. Garnish with fresh thyme if desired.

Enjoy!

BLOOD ORANGE AND GINGER SPARKLER

13 Saturday Feb 2016

Posted by Ceri Wilkin in Cocktails, Recipes

≈ Leave a comment

Tags

easy, entertaining, friends, fun, ginger, party, quick, sparkling wine, valentines, vodka

A friend called in after work for a quick cocktail and catch up. I poured this beautiful Blood Orange and Ginger Sparkler and served it alongside a spread of simple appetizers.

BLOOD ORANGE AND GINGER SPARKLER

blood orange and ginger sparkler

1 cup water

1/2 cup sugar

2 tablespoons grated ginger

vodka

blood orange juice

sparkling wine

Combine water sugar and ginger in a saucepan over high heat. Bring to a boil, stirring until sugar dissolves. Remove from heat, let stand 15 minutes. Strain and discard the solids.

To prepare each cocktail, pour an ounce of vodka, 2 1/2 tablespoons of ginger syrup and 2 ounces of blood orange juice into a shaker with ice. Shake and strain into a cocktail glass. Top with sparkling wine.

Enjoy!

Recipe adapted from Cooking Light, January/February 2016

www.cookinglight.com/

INDIVIDUAL BAKED EGGS

12 Friday Feb 2016

Posted by Ceri Wilkin in Breakfast & Brunch, Recipes

≈ Leave a comment

Tags

company, easy, entertaining, family, friends, kids, quick, valentines

Anticipating the vast amounts of sugar that would be consumed at the class Valentines parties later in the day, I made sure to serve a wholesome breakfast.

max post valentines party

After the school Valentines Party – rocking a red mustache!

INDIVIDUAL BAKED EGGS

individual baked eggs

6 slices bacon

2 tablespoons butter

6 eggs

6 slices cheddar cheese

Heat oven to 350F. Lightly grease 6 ramekins.

Cook bacon in a large skillet over medium heat, turning occasionally until beginning to brown, 7 to 8 minutes. Line sides of each ramekin with 1 slice of bacon. Spoon 1 teaspoon of butter into each cup. Crack an egg into each ramekin. Bake until desired egg doneness, 10 to 15 minutes. Top each egg with a slice of cheese, continue baking until cheese is melted, about 1 minute more.

Enjoy!

Recipe adapted from Allrecipes, April/May 2015

allrecipes.com/

 

PASSIONFRUIT SLICE and BAKED PASSIONFRUIT TART and PASSIONFRUIT COCONUT CREAM TART

14 Saturday Feb 2015

Posted by Ceri Wilkin in Dessert, Recipes

≈ 2 Comments

Tags

coconut, cream, eggs, mascarpone, passionfruit, slice, tart, Uncategorized, valentines

Passionate desserts – Happy Valentines Day!

PASSIONFRUIT SLICE

passionfruit slice

1 cup self-rising flour

1/2 cup icing sugar

1 cup desiccated coconut

125 grams butter, melted

395 gram can sweetened condensed milk

1/3 cup strained fresh passionfruit pulp, plus extra to serve

1/3 cup lemon juice

Heat oven to 180C. Line a 20 by 30 cm baking pan with baking paper, extending paper 2 cm above edge on two sides.

Sift flour and icing sugar together into a bowl. Stir in coconut and butter. Press mixture firmly into base of pan. Bake for 10 to 12 minutes until slightly risen and edges are lightly browned.

In a bowl or jug, mix condensed milk, passionfruit and lemon juice together. Pour mixture over base. Return to oven for a further 10 minutes. Cool in pan for 30 minutes. Cover and chill until cold. Cut into slices and drizzle with extra passionfruit pulp to serve.

Enjoy!

Recipe inspired by Woman’s Day

www.womansday.co.nz/

BAKED PASSIONFRUIT TART

baked passionfruit tart 1 1/2 cups flour
1/3 cup icing sugar
125 grams chilled butter, chopped
1 egg yolk
2 tablespoons chilled water
1 cup cream
1/2 cup caster sugar
4 eggs
2/3 cup passionfruit pulp

Process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth.
Roll out the pastry on a floured surface to a 4mm thick disc. Line a 22cm fluted tart tin with removable base, with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.
Heat oven to 200C. Place tin on a baking tray. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights. Bake for a further 10 minutes or until light golden.
Meanwhile, whisk the cream, caster sugar and eggs in a bowl. Stir in the passionfruit pulp.
Reduce oven to 160C. Pour egg mixture into the pastry case. Bake for 35 minutes or until set. Place in fridge overnight to chill.
Enjoy!

Recipe adapted from The Countdown Magazine, Christmas 2011
shop.countdown.co.nz › Recipes‎

PASSIONFRUIT COCONUT CREAM TART

short pastry
1 cup passionfruit pulp
5 ounces sugar
300ml cream
200g mascarpone
1 2/3 ounce demerara sugar
1 2/3 ounces desiccated coconut, oven toasted until golden
1 capful vanilla essence

Place the pastry in a loose bottomed tart pan. Press down to fill in any gaps and to make the shell as even as possible. Prick the center several times with a fork. Place back in fridge to chill for 30 minutes and turn the oven to 350F.
Bake on the middle shelf of the oven until fully cooked and golden. Remove and let cool.
Meanwhile place passionfruit pulp and sugar in a small pan and bring to the boil. Simmer 4 to 5 minutes until thickish and syrupy. Leave to cool completely.
Just before serving, place cream, mascarpone and demerara sugar in a bowl and whip until soft peaks form. Add coconut and vanilla and mix until firm. Spoon cream into the cold tart shell and even it out, then spoon the cold passionfruit mixture on top.
Enjoy!

Recipe adapted from Peter Gordon, A World in My Kitchen, 2003

VALENTINES SPARKLER

13 Friday Feb 2015

Posted by Ceri Wilkin in Cocktails, Recipes

≈ Leave a comment

Tags

campari, sparkling wine, sweet vermouth, valentines

Champagne, or a beverage just as sparkly, always seems appropriate for a valentines celebration, and apparently I’m not alone! An estimated 174,000 gallons of sparking wine are sold the week of Valentines.

VALENTINES SPARKLER

valentines sparkler1 ounce Campari

1 ounce sweet vermouth

sparkling wine

Pour the Campari and vermouth into a champagne flute, top with sparkling wine.

Enjoy!

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE

12 Thursday Feb 2015

Posted by Ceri Wilkin in Recipes, Salad

≈ Leave a comment

Tags

blue cheese, Champagne vinaigrette, cinnamon, ginger, orange juice, pear, poached, red wine, valentines, walnuts

Ever since our very first Valentines together, my husband and I have cooked and enjoyed this romantic meal at home.

I love this Poached Pear Salad because it has the appearance of being very elegant and special, but yet is easy to make.

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE

poached pear salad

PEARS

1 750-ml bottle red wine

1 cup orange juice

1 cup sugar

2 tablespoons chopped crystallized ginger

1 cinnamon stick, broken in half

4 pears, peeled, halved lengthwise, cored

VINAIGRETTE AND SALAD

1/4 cup minced shallot

3 tablespoons Champagne vinegar

1/2 teaspoon Dijon mustard

1/2 cup olive oil

mixed baby greens

1 cup walnut pieces, toasted

1 cup crumbled blue cheese

PEARS

Bring red wine, orange juice, sugar, ginger and cinnamon stick, to a boil in a large wide saucepan over medium-high heat, stirring until sugar dissolves. Add pear halves, cut side down. Return syrup to boil. Reduce heat to medium-low, simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely. Drain pears. Leaving top 1 inch intact, cut each pear half lengthwise into thin slices. Gently press on pear halves to fan slightly.

VINAIGRETTE AND SALAD

Whisk shallot, vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.

Place greens in a large bowl. Toss with enough vinaigrette to coat. Mound greens on plates. Arrange 1 pear half atop greens on each plate. Sprinkle with walnuts and cheese. Drizzle with more vinaigrette, if desired and serve.

Enjoy!

Recipe adapted from Bon Appetit, December 2009

www.bonappetit.com/

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE and GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE and CHOCOLATE MERINGUES AND STRAWBERRIES

21 Friday Feb 2014

Posted by Ceri Wilkin in Appetizers, Dessert, Salad

≈ Leave a comment

Tags

bourbon, brie, brown sugar, cedar plank, celebration, chocolate, dinner, glaze, meringues, radish, red wine, strawberries, valentines, vinaigrette, warm

Ever since our first Valentines together, my husband and I have cooked at home. For quite a few years we have had a wonderful and very dear couple join us – they met at our house and then became engaged here – and as our culinary skills have increased, so have the number of people we have included.
We usually begin the evening with appetizers and cocktails upstairs, then we negotiate the stairs down to the wine cellar for the first course, main course and appetizer.
This years meal began with a Cedar Planked Brie, continued with a simple green salad and moved on to a fragrant, delicious leg of lamb, that my husband prepared, before concluding with Chocolate Meringues.
As fantastic as everything was, I must admit, I couldn’t wait for the next day – for thinly sliced lamb on soft, fresh bread, with butter, ketchup and a sprinkle of sea salt, which is how I loved it while growing up in New Zealand.
I anticipated the left overs as much as I look forward to our special celebration each year – a lot!!

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE

1 cedar grilling plank
1/4 cup brown sugar
1/4 cup chopped pecans
2 tablespoons dried apricots, chopped
1 tablespoon bourbon
1 round of brie
2 tablespoons blackberry jam

Soak the cedar plank in water for 30 minutes.
Meanwhile, in a bowl, stir together the brown sugar, pecans, dried apricots and bourbon.
Heat oven to 400F.
Place the brie on the wet cedar plank. Spread the jam over the top of the cheese. Spoon the fruit and nut mixture over the jam.
Place the plank with the brie on a cookie sheet in the oven, bake for 10 minutes, or until the brie is slightly softened and the sugar melts.
Serve with grapes and sliced apple and pear, if desired.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2013
www.arkansasonline.com/news/features/food/‎

GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE

1 head of butter lettuce, leaves torn
1 head of red leaf lettuce, leaves torn
thinly sliced radishes
1/3 cup olive oil
3 tablespoons chopped shallot
1 cup red wine
5 tablespoons red wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons salt
2 teaspoons freshly ground black pepper

Place lettuce and radishes on individual serving plates.
In a small saucepan, heat oil over medium-high heat. Add shallot and cook for 4 to 5 minutes, or until tender. Add red wine, and bring to a simmer. Cook for 6 minutes. Pour mixture into the container of a blender. Add vinegar, mustard, salt and pepper. Pulse until mixture is emulsified and smooth. Serve warm over salad.
Enjoy!

Recipe adapted from Southern Lady, September/October 2011
www.southernladymagazine.com/recipes/‎

CHOCOLATE MERINGUES AND STRAWBERRIES

8 ounces of frozen strawberries, thawed
3/4 cup plus 2 tablespoons of sugar, divided
1 teaspoon balsamic vinegar (I used a violet balsamic)
3 egg whites at room temperature
1/4 teaspoon cream of tartar
5 teaspoons cocoa powder, sifted
3/4 cup cream
2 tablespoons confectioner’s sugar
2 ounces dark chocolate, shaved

Heat oven to 325F.
In a bowl, combine strawberries, 2 tablespoons sugar and vinegar. Using an electric mixer, beat egg whites until peaks form. Add cream of tartar and a pinch of salt, beat to combine. Slowly add remaining 3/4 cup sugar, beating until stiff peaks form. Sprinkle cocoa over egg mixture, whip until just combined. Spread into 6 mounds, 3 inches each, on a parchment paper-lined baking sheet.
Place in oven, reduce temperature to 300F and bake until meringues are dry on the outside and soft in the center, about 50 minutes. Cool on sheets.
Using an electric mixer, whip cream and confectioners sugar. Top meringues evenly with berry mixture, whipped cream and chocolate.
Enjoy!

HEART CAKES WITH CHOCOLATE GANACHE and GANACHE STUFFED CHOCOLATE CHIP COOKIES

12 Wednesday Feb 2014

Posted by Ceri Wilkin in Uncategorized

≈ Leave a comment

Tags

cakes, chocolate, cookies, ganache, valentines

“All you need is love. But a little chocolate now and then doesn’t hurt.”
Charles M. Schulz

HEART CAKES WITH CHOCOLATE GANACHE

6 ounces semi-sweet chocolate, divided use
1 tablespoon cream
3 tablespoons unsalted butter, softened and cut into small cubes
2 eggs
1 egg yolk
1/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon flour
cocoa powder for dusting

Heat oven to 400F.
Grease a heart shaped muffin pan.
In a medium heatproof bowl, combine 2 ounces of the chocolate and the cream. Set bowl over a small saucepan of simmering water, but not touching the water.
Melt chocolate, stirring occasionally, until mixture is smooth and blended, 1 to 2 minutes. Transfer to a small bowl and refrigerate until firm, about 20 minutes.
In a separate medium, heatproof bowl, combine remaining 4 ounces of chocolate and the butter, set bowl over saucepan of simmering water and melt chocolate, stirring constantly, until mixture is smooth and well blended, 2 to 3 minutes, remove from the heat and cool for 10 minutes.
In a mixing bowl, combine eggs, yolk, sugar, vanilla and salt. Using an electric mixer, beat until thick ribbons fall from the beaters and the mixture is nearly triple in volume, 5 to 6 minutes.
Sift flour over bowl and gently fold in until just blended. Add chocolate mixture and gently fold together until smooth and blended.
Divide batter among wells of prepared muffin pan. Remove chocolate ganache from the refrigerator and scoop teaspoon-sized balls onto the top of each cake, pressing gently.
Bake until the cakes pull away from the sides of muffin well and tops are just firm, 9 to 11 minutes. Transfer pan to a wire rack and cool about 5 minutes. Invert cakes onto rack, and dust with cocoa powder.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, February 2005
www.arkansasonline.com/news/…/food/‎

GANACHE STUFFED CHOCOLATE CHIP COOKIES

COOKIES
1 cup plus 2 tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup brown sugar
1/4 cup sugar
1/2 teaspoon vanilla extract
1 egg
1 1/2 cups semi-sweet chocolate chips
GANACHE
4 ounces semi-sweet chocolate
5 tablespoons cream
2 1/2 tablespoons light corn syrup
2 tablespoons creme fraiche

MAKE THE COOKIES
In a bowl, mix the flour, baking soda and salt. In the bowl of a standing mixer, cream the butter with the sugars and vanilla at medium speed, about 1 minute. Beat in the egg. With the mixer on low speed, beat in the dry ingredients. Beat in the chocolate chips. Chill the dough for 30 minutes.
Heat the oven to 375F. Scoop spoons of the dough onto cookie sheets. Bake for 10 to 12 minutes or until golden. Let cool on the sheets for 2 minutes, then transfer to a rack to cool completely. Sandwich the chocolate chip cookies with the ganache and serve.
GANACHE
Put the chocolate in a bowl. In a saucepan, bring the cream and corn syrup to a boil, pour over the chocolate and let stand for 1 minute. Whisk until smooth. Whisk in the creme fraiche. Refrigerate the ganache until thick and spreadable, about 1 hour.
Enjoy!

Recipe adapted from Food and Wine, September 2009
www.foodandwine.com/recipes‎

← Older posts

Recent Posts

  • LOVELY READERS
  • DELICIOUSNESS REVEALED
  • QUICK AND EASY DINNER FOLLOWING VACATION
  • SARASOTA VACATION WITH FRIENDS
  • SPRING MUSHROOMS

Topics

Appetizers bars and cookies Beef Breads Breakfast & Brunch burgers and sandwiches cakes and cupcakes Celebrations Chicken Cocktails Dessert Dips Eggs Entertaining Entrées Fish Holidays main muffins New Zealand Pasta Pork Recipes Salad Side Dishes Soup Soups and Stews Summer Travel Tuesday Vegetables

Archives

Favorite Food Blogs

  • In Jennie's Kitchen
  • Taste Arkansas

About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

Enter your email address to follow this blog and receive notifications of new posts by email.

Create a free website or blog at WordPress.com.

Cancel

 
Loading Comments...
Comment
    ×
    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy