Nostalgic Valentine's Day Table

When I set out to create a Valentine’s Day table this year, I had no idea how emotional the experience would be. 

In assembling the various components that I had set aside for my table, I came across an envelope that my dad had given to me years ago. 

It contained a wide variety of things that my mother had saved from past Valentine’s Days, including all of the cards that we had sent her. We knew that she liked the old-fashioned kind, so that’s what we tended to buy and send. 

She even saved a computer-generated one that my dad made from back in the 80’s when we did that sort of thing, as well as one featuring the Rugrats that my son had sent her back in 1996. 

The red cardboard cupids (along with doilies and hearts that I did not use) graced her tables annually. 

All of the ephemera on this table once belonged to my mother.

As I got out the fabric that I intended to use as a tablecloth, I realized that this had once belonged to her too, purchased, I assume, in 2002 as that was the date on the selvage. 

Today marks the five-year anniversary of her passing, and that makes this all the more bittersweet.

I’ll provide no more commentary, just photos of the table, followed by a list of sources.

Miss you, mom!

Carved wooden chargers – Pier One Imports
Cranberry red dinner plates - Pier One Imports
Ikat heart napkins - Pottery Barn
Heart-shaped salad plates - wayfair.com
Eiffel tower wine glasses - La Rochere
Mugs – Maison Versailles “Amelie”
Flatware - Target
Red Pitcher - Fiestaware
Small heart dishes - Amazon

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Amaretto Cherry Butter & Kiss Me Scones

If you’ve been following along with me this week then you should have a lovely batch of Amaretto Cherries on hand. You can turn these cherries into the most absolutely delicious Amaretto Cherry Butter, and/or use them to flavor sugared Kiss Me Scones, both of which you can serve for Valentine’s breakfast. I used the entire jar of maraschino cherries that yielded approximately a cup of cherries. I divided these in half in order to make a half-cup of Amaretto Cherry Butter, and used the rest in the scones. This is a delicious combination, sure to please and delight your loved one on Valentine’s morning.

Amaretto Cherry Butter
1/2 cup unsalted butter, softened
1/2 cup Amaretto Cherries

Mince cherries (I pulsed mine a couple of times in my bullet blender), and beat into softened butter. You can use an electric beater for this, or, if you have decently strong arm muscles, a whisk. I molded my butter into heart shapes using this mold, but you can just as easily turn yours out into an attractive container and set it on your breakfast table.

Kiss Me Scones

2 cups sifted cake flour

¼ cup sugar

2 tsp. baking powder

1/2 tsp. salt

6 T. unsalted butter, cut into 1/2-inch pieces

1/2 cup Amaretto Cherries

1 egg

1/2 tsp. almond flavoring

1/2 cup heavy cream

Heavy Cream

Pink Sanding Sugar

Preheat oven to 375°F with rack in middle.

In the work bowl of a food processor combine flour, sugar, baking powder, salt, and butter.  Pulse until mixture resembles coarse meal; empty mixture into a large bowl. Place cherries into the food processor; pulse, and empty/scrape into the large bowl.

Place egg, cream, and almond flavoring into the food processor and pulse until combined. When thoroughly blended, pour it over the flour/cherry mixture in the large bowl and fold until it just comes together.  Add 1-3 more teaspoons of cream, if needed.

Turn out dough onto a lightly floured surface. With floured hands, press into a 1/2-inch thick rectangle. Cut out hearts with a heart-shaped biscuit cutter and arrange 2 inches apart on a Silpat-lined baking sheet. Gather scraps together and cut out additional scones.

Brush tops of scones with cream and sprinkle liberally with pink sanding sugar. Bake scones, rotating baking sheet halfway through, until edges are golden, 25 to 30 minutes. Cool on a rack before serving. Serve with Amaretto Cherry Butter.

Makes 8-10

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Beef Stroganoff for Two

If you’re trying to decide what to fix your sweetie on Valentine’s Day, nothing says romance like a nice piece of beef (and you can take that anyway you like). This recipe for beef stroganoff, based upon one by Sara Moulton, makes two servings, employs the use of a filet mignon (the most romantic cut of beef), and despite what you’ve come to think in the past, can be made a day ahead. Generally, because of the last-minute addition of sour cream, it’s thought that it should be served immediately. You can do that, but this can also be held in the refrigerator until the following day, and warmed gently on top of the stove. That way you’re not spending your evening in the kitchen, but where you belong, beside your loved one, even if that loved one happens to be your dog.

Served with my Sweetheart Salad, and a nice glass of red wine, it makes a wonderful Valentine's dinner.

Beef Stroganoff for Two

3 slices thick-cut bacon, diced
1 1/2-ounce package Melissa's dried porcini mushrooms, rinsed
1-1/2 cups beef broth
1 8-ounce filet mignon, cut into strips
Kosher salt and freshly ground black pepper
1/2 cup finely chopped shallots
4 ounces crimini mushrooms, sliced
2 teaspoons minced garlic
1/2 teaspoon dried thyme
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1/3 cup dry red wine
4 ounces egg noodles
1/3 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Chopped fresh parsley for garnish

In a small sauce pan combine the dried porcini mushrooms and beef stock. Bring the mixture just to a boil, remove the pan from the heat to allow it to steep for 15 minutes. Strain the liquid, reserving it, and rough chop the mushrooms.

In a large skillet, fry the bacon over medium high heat until crisp. Remove bacon with a slotted spoon to a warm plate, leaving drippings in the pan. Season filet with salt and pepper; add it to the pan, and sear quickly on all sides. Transfer it to the same plate as holds the bacon.

Reduce heat to medium and add the shallots, cooking and stirring until softened. Add the mushrooms and cook until lightly browned, then add the garlic, thyme, tomato paste, flour, and cook, stirring, one minute.

Add the red wine, reserved mushroom water, 1-1/2cups water, the chopped porcinis, and noodles to the skillet. Bring to a boil; reduce to a simmer, and cook, covered, stirring occasionally until the noodles are done to your liking, about 10 to 12 minutes. Stir in sour cream, Dijon, and lemon juice, taste and adjust seasonings. Add the beef, beef juices, and bacon to the pan, and simmer until heated through, 1 to 2 minutes. Serve sprinkled with parsley.

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Amaretto Cherries

This is just a quickie little blog post to introduce you to the wonders of Amaretto Cherries. If you have never soaked cherries in any type of alcohol before, you are in for a real treat. It’s a very simple process; essentially you replace the juice in which the cherries are packed with the alcoholic beverage of your choice. Amaretto is what is commonly used, with good reason, cherries pair beautifully with almonds. Give this a try, keep them in your fridge, and stay tuned for what’s to come. I have some wonderful recipes that make use of Amaretto Cherries.

Amaretto Cherries

1 6-oz. jar maraschino cherries, drained (SAVE JUICE!)

1 cup Amaretto liqueur

1 cup Ghirardelli bittersweet chocolate chips, optional

Soak the drained cherries in Amaretto 6-8 hours or overnight. Drain the cherries, reserving (and refrigerating) Amaretto for other use. Dry cherries with paper towels if you plan to dip them in chocolate.

At this point the cherries can be used, as is, in the recipe of your choice. If you would like to dip them in chocolate, place chocolate chips in a microwave-safe bowl, and melt on high, in the microwave, at 15-second intervals, stirring between each. Dip cherries in melted chocolate, and place on wax paper to dry.

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Dishing It & Digging It

Full Plate Thursday

Grace at Home

Friday at the Fire Station

Create, Bake, Grow and Gather

Weekend Inspiration Party
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Sweetheart Salad with Raspberry Vinaigrette

If you’re hosting a Valentine’s Day dinner for a sizable group, or just for two, you are going to want to make it romantic from beginning to end. An excellent way to begin your dinner is with my pretty and delicious Sweetheart Salad. It’s a great starter, can be served in large portions as a meal, or accompanying a sandwich or bowl of soup for a romantic lunch.

Not only is it attractive and can’t-stop-eating-it delicious, but it packs quite a nutritious punch. From the leafy green lettuce, to the nutrient-rich walnuts, to the beets loaded with antioxidants, this salad has at all. Cutting the beets into little heart shapes with this darling set makes this salad extra special, and will bring an appreciative smile to the face of your diners.

Sweetheart Salad with Raspberry Vinaigrette

1 head of Romaine lettuce, torn into bite-size pieces
1/2 cup walnuts, toasted and rough chopped
1/2 cup feta cheese
1/2 cup hearts of palm “coins”
1 8-oz. pkg. Melissa’s organic beets, cut into heart shapes 

Raspberry vinaigrette (see below)

Two types of hearts are used in the salad -- hearts of palm, and beets cut into heart shapes. Mix all the ingredients together and toss with your favorite vinaigrette or do as I did and serve it alongside in one of these darling heart-shaped sauce bowls. I held out my beet hearts and sprinkled them on top so that they didn’t get mixed in with the other ingredients. You might consider doing the same. Makes four servings.

Raspberry Vinaigrette Salad Dressing

1/4 cup canola oil

1/4 cup raspberry balsamic vinegar

2 tablespoons grated shallot

1 teaspoon Dijon mustard

1 teaspoon sugar

Pinch of salt

Pinch freshly ground black pepper

Place all ingredients EXCEPT the oil in a small mixing bowl. Whisk together until blended. Continue to whisk as you slowly pour in the oil. Whisk until emulsified.  Drizzle over salad.

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Slow Cooker Porcini Chicken

I treated my aunt to lunch for her birthday last week, and while we were dining, we both talked about how we don't cook as much as we used to. While she is more of a baker than I am, for years we were both avid cooks, easily whipping up one delicious meal after the other, six nights out of seven. Things have changed for both of us in the last year or so, and as a result, I only spend two days a week cooking. But, I do spend seven days a week eating, so in between those two days, if I'm not eating leftovers, I need to have something to eat.

While rummaging through the pantry, I found a jar of Heinz Turkey Gravy (don't ask me why), so decided to put it to use. I put a large boneless, skinless chicken breast into the crockpot and poured that jar of turkey gravy on top of it. To make it all fancy schmancy and boost the taste from Ho Hum to Ho Boy!, I hydrated a package of dried porcini mushrooms, chopped them, and stirred those in along a bit of dried sage. After a day of cooking, I served it on top of a mound of mashed potatoes with a side of peas. Talk about your comfort food heaven! This was excellent, and the chicken breast was large enough to make two meals.

If you're in a rush (and when aren't we all?), this is easily doable, and can cook away in your slow cooker all day long while you get on with other things. Give it a try. It is not company fancy, but it is every day good. I have no doubt that I'll be making this again.

Slow Cooker Porcini Chicken

1 to 2 large skinless boneless chicken breasts
1 18-ounce jar of Heinz Home Style Gravy, Roasted Turkey
1 1/2-ounce package Melissa's dried porcini mushrooms, hydrated and chopped
1/8 teaspoon dried sage
1/4 teaspoon freshly ground black pepper

Spray the interior of a 4-quart slow cooker with vegetable spray. Place chicken breast(s) in the bottom of the slow cooker and pour gravy over all. While you're doing this hydrate the dried mushrooms according to package directions. When they have hydrated, drain and chop them, and sprinkle on top of the gravy covered chicken; sprinkle with sage. Grate black pepper over everything, cover, and cook for 5-6 hours on high or 7-8 hours on low.  I put my chicken breast in frozen, and it was perfect after five hours.

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Slow Cooker Chinese Beef and Bok Choy

In addition to February being the month in which we celebrate Valentine's Day, it's also the month of Chinese New Year, celebrated this year on February 16th. Considering how much I love Chinese food, I have to wonder why I haven't celebrated this holiday much in the past. I plan to remedy that this year with Asian table settings, and trying lots of new Chinese dishes. First up is this easy and delicious recipe for Chinese beef and bok choy made in my favorite appliance, the slow cooker. I've adapted it from one that appeared in Food Network magazine. Naturally, my version is much better!

Your house will smell wonderful while this is cooking, the meat will be fork tender, and the flavor sublime. If you have a large enough crockpot you can double this recipe to allow it to serve six.

Slow Cooker Chinese Beef and Bok Choy

Adapted from Food Network Magazine.

4 leeks, (white and light green parts only), trimmed, halved lengthwise, cut into 1" pieces
2 large cloves garlic, minced
1 tablespoon minced fresh ginger
1 jalapeño pepper, seeded and thinly sliced
3 tablespoons flour
1 1/2 pound beef chuck roast, trimmed of fat
1/4 cup hoison sauce
1/4 cup rice wine
3 tablespoons soy sauce
2 tablespoons packed light brown sugar
2 heads Melissa's baby bok choy, sliced crosswise into 2 inch pieces
White rice for serving

Combine the leeks, garlic, ginger, and jalapeño in a 7-quart slow cooker; toss together with hands. Sprinkle flour on top, and toss once more to coat. Nestle meat in among the vegetable mixture. In a small mixing bowl whisk together the hoisin sauce, rice wine, soy sauce, brown sugar, and 1/3 cup warm water; pour over the meat and vegetables.

Cover and cook on low 7 1/2 hours. Remove meat to a cutting board and thinly slice against the grain. Return meat to the slow cooker along with the bok choy. Increase the heat to high and cook until the bok choy wilts, about five minutes. Serve with rice.

Makes 4 servings

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