Registered dietitian-nutritionist and plant-based recipe developer Nichole Dandrea-Russert shared the recipe for a chocolate deal with that’s not solely scrumptious however filled with antioxidants.
“This pairing of darkish chocolate with nutrient-rich pomegranates will get me significantly excited as a result of the pomegranate arils burst in your mouth while you chunk into these candies. It’s like an explosion in your mouth, so scrumptious. And the mix is so satisfying that one or two are sufficient.”
At newly opened Bastone on Howell Mill Street, pastry chef Latonya “LT” Crawford’s Valentine desserts will have a tendency towards one thing historically Italian, however the deal with she is going to make for herself is a Brown Butter Frangipane-Cherry Tart. “I’ve been making this on and off for the final 4 or 5 years. It’s my reward to myself, and this yr’s tart combines so a lot of my favourite flavors — cherries, chocolate, almonds and spice. I’ve achieved variations which might be all vanilla, variations that embody citrus like grapefruit, however for this yr, it’s cherries.”
And lest you suppose we’ve forgotten about that conventional bouquet of purple roses, we’ll point out what govt chef Drew Van Leuvan of Ecco Buckhead did when he discovered himself with a whole lot of purple roses.
Van Leuvan says he’s been making pasta “principally all my life.” When he and his sous chef at now-shuttered Seven Lamps found they’d each ordered flowers, he turned to his pasta-making roots. “We dried the roses in a dehydrator after which floor them right into a powder. It doesn’t have essentially the most superb taste profile, however the purple coloration may be very cool.”
His Rose Petal-Scented Tagliatelle makes use of the petals of three dozen purple roses to make 1/2 cup of rose petal powder to paint 6 cups of double zero and semolina flour. His shoppers beloved it and now rose petal-scented pasta is a Valentine custom. Search for them on the Valentine’s Day menu at Ecco.
With meals coloring and different-sized cookie cutters, you can also make an assortment of the Orange Sugar Cookies developed by Canoe pastry chef Jessica McKinney. (Styling by Jessica McKinney / Chris Hunt for the AJC)
Credit score: CHRIS HUNT
Credit score: CHRIS HUNT
With meals coloring and different-sized cookie cutters, you can also make an assortment of the Orange Sugar Cookies developed by Canoe pastry chef Jessica McKinney. (Styling by Jessica McKinney / Chris Hunt for the AJC)
Credit score: CHRIS HUNT
Credit score: CHRIS HUNT
RECIPES
For Valentine’s Day this yr, make them one thing with sugar, spice and every little thing good.
Orange Sugar Cookies
This recipe from pastry chef Jessica McKinney of Canoe yields cookies that may make an ideal Valentine’s Day reward for somebody who loves crisp, buttery cookies that aren’t overly candy. This recipe is definitely doubled when you want items for a crowd.
For the perfect vanilla taste, use a vanilla bean as an alternative of extract. To take away the seeds, break up the bean open lengthwise and use the uninteresting facet of a paring knife to scrape the seeds from every half, then add to the dough. Should you can not discover vanilla beans, substitute 1 teaspoon vanilla extract.
For a fairly show, do as McKinney does and coloration a number of the dough, then reduce out cookies utilizing completely different dimension heart-shaped cutters.
3/4 cups (1 1/2 sticks) unsalted butter, room temperature
3/4 cups granulated sugar
2 egg yolks
Zest of 1/2 orange
Seeds from 1/2 vanilla bean
1/4 teaspoon salt
2 cups all-purpose flour, plus extra for dusting work floor
Pink meals coloring, if desired
Within the bowl of an electrical mixer fitted with the paddle attachment, mix butter and sugar and beat over medium velocity till nicely creamed, about 2 minutes. Cease mixer and scrape down the bowl to make sure butter and sugar are evenly combined. Utilizing medium velocity, add 1 egg yolk at a time, beating 30 seconds between additions. Add orange zest, vanilla seeds and salt and beat 30 seconds.
Flip mixer to low velocity and add flour in 2 elements, beating till dough kinds. Add meals coloring if utilizing and beat on low velocity till dough is evenly coloured. Take away dough from bowl, kind right into a sq. about 1 inch thick, wrap in plastic wrap and refrigerate at the least 1 hour.
When able to bake, warmth oven to 325 levels. Line 2 baking sheets with parchment paper.
Take away dough from fridge and let sit at room temperature to melt for 10 minutes. Mud work floor with flour and roll dough to 1/8-inch thickness. Minimize out cookies with heart-shaped cookie cutter and prepare on ready baking sheet. Reroll scraps and proceed to chop out cookies till all dough is used. Bake cookies 10 to 12 minutes or till the perimeters flip gentle golden brown. Take away from oven and funky on a wire rack. Bundle when cookies are completely cooled.
Makes 30 (2 1/2-inch) heart-shaped cookies.
— Tailored from a recipe supplied by Jessica McKinney.
Per cookie: 93 energy (% of energy from fats, 48), 1 gram protein, 11 grams carbohydrates, hint fiber, 5 grams whole fats (3 grams saturated), 24 milligrams ldl cholesterol, 21 milligrams sodium.
Chocolate-Coated Pomegranate Nibbles aren’t solely scrumptious however filled with antioxidants. (Courtesy of Nichole Dandrea-Russert)
Credit score: Nichole Dandrea-Russert
Credit score: Nichole Dandrea-Russert
Chocolate-Coated Pomegranate Nibbles aren’t solely scrumptious however filled with antioxidants. (Courtesy of Nichole Dandrea-Russert)
Credit score: Nichole Dandrea-Russert
Credit score: Nichole Dandrea-Russert
Chocolate-Coated Pomegranate Nibbles
Nichole Dandrea-Russert’s recipe combines pomegranate arils with darkish chocolate. We discovered {that a} 1-pound pomegranate yields 1½ cups arils, sufficient for 3 batches of those nibbles. Save the extras to sprinkle on a salad, high a bowl of yogurt or simply nibble out of hand.
You can even make these nibbles with frozen pomegranate arils. Recent or frozen, make certain the arils come to room temperature earlier than including them to the darkish chocolate, and that there’s no juice added with the arils. Including chilly temperature elements to melted chocolate will trigger the chocolate to grab or harden in the beginning might be combined, and juice can hold the chocolate from firming up.
1 cup (6 ounces) darkish chocolate chips or shaved chocolate
1/2 cup pomegranate arils, room temperature
Line a baking sheet with parchment paper.
In a 2-cup heatproof measuring cup or bowl, soften chocolate in microwave, heating in 30-second increments and stirring between every heating. When chocolate is melted, stir in arils. Drop heaping teaspoons onto parchment paper. Refrigerate to agency up the chocolate, and hold nibbles refrigerated till able to take pleasure in.
Makes 18.
— Tailored from a recipe supplied by Nichole Dandrea-Russert.
Per serving: 59 energy (% of energy from fats, 46), 1 gram protein, 7 grams carbohydrates, 1 gram fiber, 3 grams whole fats (2 grams saturated), 1 milligram ldl cholesterol, 2 milligrams sodium.
Brown Butter Frangipane-Cherry Tarts
This tart is one which Bastone pastry chef Latonya “LT” Crawford has been making for years as her Valentine reward to herself, various the flavors of the dough and perhaps the fruit, however at all times with the brown butter frangipane. Frangipane is an almond-flavored custard used as a filling for a lot of pastries. Utilizing brown butter provides a nutty richness to the dish that pairs properly with the spiced tart dough.
Chocolate Linzer Dough (see recipe)
Brown Butter Frangipane (see recipe)
Cherry Compote (see recipe)
Whipped cream and shaved chocolate, for garnish
Warmth oven to 350 levels. Calmly grease 3 (8-inch) tart pans.
Take away Chocolate Linzer Dough from fridge a couple of minutes earlier than able to roll.
Divide dough into 3 items and roll out 1 piece 1/4-inch thick. Line ready tart pan, add a sq. of parchment paper and fill with pie weights or dried beans. Repeat with remaining 2 items of dough.
Bake tarts 12 to fifteen minutes, then take away from oven and take away pie weights and parchment paper. Cool barely, then add Brown Butter Frangipane, dividing between the three tart shells. Dot the frangipane with Cherry Compote and swirl decoratively. Bake 15 to twenty minutes or till frangipane has turned golden brown and a toothpick inserted within the middle comes out clear. Take away tarts from oven and funky on a wire rack. When able to serve, dot with whipped cream and sprinkle with chocolate shavings.
Makes 12 servings (3 tarts, with 4 servings every).
— Tailored from a recipe supplied by Latonya Crawford.
Per serving: 682 energy (% of energy from fats, 58), 13 grams protein, 62 grams carbohydrates, 6 grams fiber, 44 grams whole fats (16 grams saturated), 102 milligrams ldl cholesterol, 170 milligrams sodium.
Chocolate Linzer Dough
2 1/2 cups all-purpose flour
1 cup almond flour
2 tablespoons cocoa
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cardamom
1/4 teaspoon cloves
1/2 pound (2 sticks) unsalted butter, room temperature
2/3 cup granulated sugar
Juice of 1 orange, as wanted
Zest of 1 orange
1 egg yolk
In a medium bowl, whisk collectively all-purpose flour, almond flour, cocoa, cinnamon, salt, cardamom and cloves.
Within the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar utilizing medium velocity till gentle coloured and sugar is dissolved. Cease mixer and scrape down bowl, then add about half the orange juice, the zest and yolk. Flip mixer to low and beat elements 30 seconds. Slowly add flour combination and beat till all elements are included, about 1 minute. Add extra orange juice if wanted to make a dough that’s crumbly however holds collectively. Take away dough from bowl, wrap tightly in plastic wrap and refrigerate till wanted.
Makes sufficient dough for 3 (8-inch) tarts.
— Tailored from a recipe supplied by Latonya Crawford.
Per serving (1/4 of a tart shell): 410 energy (% of energy from fats, 58), 8 grams protein, 36 grams carbohydrates, 3 grams fiber, 27 grams whole fats (11 grams saturated), 56 milligrams ldl cholesterol, 100 milligrams sodium.
Brown Butter Frangipane
Brown your butter by melting it in a skillet over medium warmth. As soon as melted, the butter will start to foam. In about 5 minutes, the butter will flip golden brown. The froth will subside and the milk solids on the underside of the pan will flip brown. Permit to chill earlier than utilizing.
1 1/2 cups granulated sugar
18 tablespoons browned butter, room temperature
6 eggs
4 1/2 teaspoons vanilla
2 cups almond flour
6 tablespoons all-purpose flour
Within the bowl of a stand mixer fitted with a paddle attachment, beat sugar and butter over medium velocity till gentle coloured and sugar is dissolved. Add eggs and vanilla and beat 30 seconds. Add almond flour and all-purpose flour and stir to mix. If not utilizing straight away, cowl and refrigerate till prepared to make use of.
Makes 4 1/2 cups, sufficient for 3 tarts.
— Tailored from a recipe supplied by Latonya Crawford.
Per serving (1/12 of recipe, about 3/8 cup): 228 energy (% of energy from fats, 68), 5 grams protein, 13 grams carbohydrates, 2 grams fiber, 17 grams whole fats (5 grams saturated), 46 milligrams ldl cholesterol, 57 milligrams sodium.
Cherry Compote
2 cups pitted contemporary cherries
1/3 cup granulated sugar
2 tablespoons packed darkish brown sugar
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon ginger
Splash of amaretto
Pinch salt
In a medium saucepan, mix cherries, granulated sugar, brown sugar and cornstarch. Stir to mix till all cherries are coated. Add cinnamon, ginger, amaretto and salt. Convey to boil over medium warmth and cook dinner till combination thickens, about 5 minutes. Permit to chill till prepared to make use of.
Makes 2 cups.
— Tailored from a recipe supplied by Latonya Crawford.
Per serving (1/12 of recipe, about 2 1/2 tablespoons): 54 energy (% of energy from fats, 1), hint protein, 13 grams carbohydrates, 1 gram fiber, hint whole fats (no saturated fats), no ldl cholesterol, 13 milligrams sodium.
