www.tastebudscateringfortcollins.com
BE MY VALENTINE !!
February brings us the mood of romance, love, and inspired foods to excite the senses. Whether your plans include a romantic night out or staying in and cooking for your Special Valentine make Valentines Day a time to share great food. Try a new restaurant, a new dish, be adventuresome! For those cooking at home, plan an evening of cooking together, take your time, and enjoy the moment. Choose dishes that are not too complicated or take a long time to prepare. Crack the champagne, toast, and start cooking, there’s a wonderful world of foods to explore and share with someone you love!
Happy Valentines Day!
The following recipes are pretty easy to prepare and a lot of the preparation can be done ahead of time. The mousse can be done a few days ahead and all you have to do is scoop and garnish. The Macadamia Coconut Butter can be made days ahead. The pancake batter you can mix the dry ingredients the night before and finish the batter in the morning. Enjoy!
FOR THE ROMANTIC AFTER DINNER DESSERT!
Silky Rich Baked Chocolate Mousse
9oz Quality Semi-Sweet Chocolate, chopped
4TBL Butter Unsalted
5ea Eggs, beaten
1TBL Vanilla Extract
11/2TBL Liquor such as Baileys, Rum, Tia Maria, Frangelico, etc.
11/2C Heavy Cream
1/2C Powdered Sugar
Procedure: Preheat oven to 350°. Over a double boiler of hot not boiling water, melt chocolate and butter. Remove from heat, cool slightly. In a large bowl whisk eggs, vanilla, liquor and melted chocolate. In a separate bowl beat the cream and sugar to soft peaks. Fold the whipped cream into the chocolate mixture. Pour mousse into a 9”x 2” round cake pan. Place in a hot water bath and bake approximately 40 minutes till set. Allow at least 4 hours to cool in refrigerator, preferred to chill overnight. Scoop mousse into small to medium size balls using an ice cream scoop. Arrange 3-4 on plate, depending on size.
Mousse can be garnished with things like: Fresh Berries, Whipped Cream, Caramel Sauce, Fruit Sauces, Mint Leaves, etc.
Everything can be made ahead! For your Valentine Sweetheart just plate and serve!
FOR THE ROMANTIC BREAKFAST NEXT MORNING!
Buttermilk Tangerine Souffle Pancakes w/ Toasted Macadamia Coconut Butter
Pancakes
1C Cake Flour
2tsp Baking Powder
3/4tsp Salt
1TBL Sugar
1 Egg, seperated
1C Buttermilk
1/4tsp Vanilla Extract
2TBL Oil
2tsp Tangerine Orange Zest (can use regular oranges)
Procedure: In mixing bowl combine flour, baking powder, salt, and sugar. Add the yolk and gradually whisk in buttermilk. Add extract, oil, and zest. Whip egg white to soft peaks and gently fold into batter. Cook pancakes on griddle as you would regular pancakes. Note: soufflé pancakes will rise more than regular pancakes do not flatten.
Toasted Macadamia Coconut Butter
4oz Macadamia Nuts, Toasted
2oz Coconut Shredded and Toasted
1TBL Powdered Sugar
pinch Salt
4oz Unsalted Butter, Softened
Procedure: In a blender or processor combine all ingredients and process until mixture is well blended. Refrigerate if not using right away. Serve butter at room temperature. This butter is also good on French Toast, Scones, Waffles, and Toast.
Chef Talk by
Executive Chef David Daggett
Tastebuds Epicurean Café and Catering
Opening end of February! Tastebuds second location at THE CAFÉ in the Raintree Athletic Club
Chef Daggett offers private and group cooking classes and parties, as well as “Lunch & Learn” cooking demonstrations for businesses. For more information contact Chef Daggett at 970-494-4501 or at www.tastebudscateringfortcollins