CHERUBS AND HEARTS

On February 14, people enjoy exchanging cards, candy, or flowers with their “valentines.”

Cupid is portrayed on Valentine’s Day cards as a cherub sending arrows of love, but the Roman God Cupid actually began in Greek mythology as the Greek god of love, Eros. Hearts have always been symbols of love.

St. Valentine’s Day was named for a Christian martyr from the 5th century. By the middle of the 18^th century, Americans began exchanging handmade valentines with friends and lovers. By the 1900s, printed cards had replaced written letters due to the availability of printing and reasonable postage, which increased the popularity of sending Valentine’s Day greetings. Esther Howland, known as the “Mother of the Valentine,” made elaborate creations of lace, ribbons, and colorful images that began the first mass-produced valentines in America. According to Hallmark, an estimated 145 million Valentine’s Day cards are sent each year, making Valentine’s Day—second only to Christmas—the largest card-sending holiday.

Celebrate your valentine with a special dinner, displaying cherubs, hearts, flowers, candy, and cards. The setting for this dinner is all about love on a small table-for-two covered with an antique-lace tablecloth hand-embroidered with hearts, flowers, and cherubs. An elaborate flower arrangement of pink and white hydrangeas, pink lisianthus, white spray roses, and pink garden roses is in the center of two antique French Doré candlesticks featuring cherubs and flowers. The table is centered beneath an antique French panel with a painting of adoring cherubs. The table is set with gold-ruffle Annieglass charger plates, topped with pink-rim plates by Studio NOVA, gold-edge dinner plates, and antique French salad plates with handpainted cherubs. Golden cherub placecard holders exhibit tiny heart valentines. On the center of the table is a ruffle Annieglass heart filled with a chocolate-heart box with a pink-ribbon bow and gold- and pink-wrapped chocolates.

The menu includes French Onion Soup, Salad Greens with Raspberry Vinaigrette, Marry Me Chicken over Mashed Potatoes with Roasted Tomatoes, Spinach Madeline in Puff Pastry Hearts, Roasted Asparagus with Heart-Shaped Biscuits and Butter, and Chocolate Macadamia Nut Hearts. The conversation is all about love and special memories.

Set a table of love, and enjoy a Happy Valentine’s Day to remember with your sweetheart.

French Onion Soup

Salad Greens with Raspberry Vinaigrette

Marry Me Chicken over Mashed Potatoes with Roasted Tomatoes

Spinach Madeline in Puff Pastry Hearts

Roasted Asparagus

Heart-shaped Biscuits

Chocolate Macadamia Nut Hearts

French Onion Soup

4 tablespoons salted butter

1 tablespoon olive oil

3 yellow onions, peeled and thinly sliced

1 teaspoon salt

½ teaspoon ground black pepper

2 tablespoons all-purpose flour

¾ cup dry white wine or beef broth

1 tablespoon dry sherry or cider vinegar

4-6 cups beef broth

1 bay leaf

2 fresh thyme sprigs

½ teaspoon Worcestershire sauce

1 baguette, sliced in ½-inch slices

2/3 cup grated Mozzarella cheese

For garnish: fresh thyme leaves

In a large pot, over medium heat, add butter and oil. Add onions, salt, and pepper. Cook uncovered, stirring until caramelized and golden brown, for about 45 to 55 minutes. If onions are browning too quickly, lower heat. When onions are caramelized and golden, stir in flour. Add wine and sherry. Raise heat and bring to a boil. Cook until liquid is reduced, about 5 minutes. Slowly stir in 1 cup of broth at a time. Add bay leaf, thyme sprigs, and Worcestershire. Bring to a boil, reduce heat, and simmer for 20 minutes. For baguettes, preheat oven to 450 degrees. Place baguettes on a parchment-lined baking sheet and bake for 8 to 10 minutes until crisp. When soup is done simmering, remove bay leaf and thyme sprigs. Ladle soup into individual ramekins and place on a baking sheet. Cover tops of each bowl with 2 bread slices in a single layer. Sprinkle each with Mozzarella, and broil for 2 minutes until lightly browned.

Yield: 4 servings

Salad Greens with Raspberry Vinaigrette

RASPBERRY VINAIGRETTE:

½ olive oil

½ cup raspberry vinegar

2 tablespoons honey

¼ teaspoon salt

½ teaspoon black pepper

SALAD:

1 (8-ounce) package mixed baby salad greens

1 cup fresh raspberries

½ cup toasted pecans

½ cup crumbled blue cheese

For vinaigrette, combine olive oil, raspberry vinegar, honey, salt, and pepper in a jar with a lid. Cover and shake. Place greens on a plate in shape of a heart. Drizzle with vinaigrette. Place raspberries in center of heart. Sprinkle with pecans and blue cheese.

Yield: 4 servings

Marry Me Chicken over Mashed Potatoes with Roasted Tomatoes

CHICKEN AND SAUCE:

4 boneless skinless chicken breasts, sliced lengthwise into thin cutlets

½ teaspoon salt

¼ teaspoon ground black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

1½ cups chicken broth

2 tablespoons all-purpose flour

1½ cups heavy whipping cream

½ cup grated Parmesan cheese

1 clove garlic, minced

2 sprigs fresh thyme

¼ teaspoon oregano

1 teaspoon dried basil

1 teaspoon red pepper flakes

½ cup sun-dried tomatoes drained and chopped

½ cup finely chopped ham

Salt and black pepper to taste

For garnish: fresh basil

Season chicken breasts with salt and pepper. In a skillet over medium heat, heat olive oil and butter, and sear chicken for 2 to 3 minutes on each side until golden; set aside. In a bowl, whisk together chicken broth and flour. In a Crockpot, stir together chicken broth and flour mixture, heavy cream, Parmesan cheese, garlic, 2 sprigs of thyme, oregano, basil, and red pepper flakes. Add chicken to crock pot, making sure it is covered by sauce. Add sun-dried tomatoes and ham. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours or until fully cooked and tender. Season with salt and pepper. Serve chicken over mashed potatoes with roasted tomatoes and sauce. Garnish with fresh basil.

MASHED POTATOES:

3 pounds potatoes, peeled and quartered

1 stick salted butter, softened

1 cup heavy whipping cream

Salt, black pepper, and white pepper to taste

In a sauce pan over medium heat, cover potatoes with cold water. Season water with salt. Simmer for 20 minutes until fork tender. Strain potatoes, and discard water. Put potatoes back into saucepan and mash with potato masher. Add butter and cream. Stir until incorporated and smooth. Season with salt and peppers.

ROASTED TOMATOES:

1 (8-ounce) container cherry tomatoes, halved

2 tablespoons extra virgin olive oil

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon sugar

Salt and black pepper to taste

¼ teaspoon crushed red pepper

Preheat oven to 400 degrees. In a bowl, toss tomatoes, olive oil, oregano, thyme, sugar, salt, and peppers. Spread tomatoes, fresh side up, on a parchment-lined rimmed baking pan. Bake for 20 to 25 minutes.

Yield: 4 servings

Spinach Madeline in Puff Pastry Hearts

PUFF PASTRY HEARTS:

1 (17.3-ounce) package puff pastry

1 egg

½ teaspoon water

SPINACH MADELINE:

1 (10-ounce) package frozen chopped spinach, thawed with water squeezed out

2 tablespoons salted butter

¼ cup chopped yellow onions

2 tablespoons all-purpose flour

½ teaspoon grated nutmeg

1 cup heavy whipping cream

½ cup milk

½ cup grated Parmesan cheese, divided

1 teaspoon salt

½ teaspoon grated black pepper

¼ cup grated Swiss cheese

For puff pastry, preheat oven to 375 degrees. Thaw 2 frozen puff pastry sheets for 20 minutes.

Unfold 1 sheet on a floured board. Brush top lightly with water. Lay second sheet on top of first sheet. Dip heart-shaped puff pastry cutter into flour, and cut out 6 hearts. Place on a parchment-lined baking sheet. In a bowl, whisk together egg and water. Brush egg mixture on each heart. Bake for 25 minutes. Remove, and cool slightly. With a paring knife, cut out center heart and scoop out slightly under-cooked interior; set aside. For Spinach Madeline, preheat oven to 425 degrees. In a saucepan over medium heat, melt butter, and sauté onions until translucent, about 15 minutes. Whisk in flour and nutmeg, stirring for 2 minutes. Add cream and milk, cooking until thickened. Stir in spinach. Add ¼ cup Parmesan cheese, salt, and pepper. Pour into a greased casserole and bake for 15 minutes. Place puff pastry hearts on a parchment-lined baking sheet. Fill each heart with spinach madeline mixture, and sprinkle with Swiss cheese and remaining Parmesan. Bake for 5 minutes.

Yield: 6 servings

Roasted Asparagus

1 bunch asparagus spears, trimmed

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

1 tablespoon grated Parmesan cheese

Preheat oven to 425 degrees. On a parchment-lined baking sheet, place asparagus in a single layer. With a pastry brush, brush asparagus with olive oil. Sprinkle with salt, pepper, garlic powder, and cheese. Bake for 8 to 10 minutes.

Yield: 6 servings

Heart-shaped Biscuits

2¼ cups baking mix

2/3 cup heavy whipping cream

½ stick salted butter, softened and divided

Preheat oven to 450 degrees. In a bowl, stir together baking mix and whipping cream. Stir until soft dough forms. Place on a surface sprinkled with flour. Knead ten times. Roll to ½-inch thick. Cut with a 2½-inch heart-shaped cutter. Place on a parchment-lined baking sheet. Brush with 2 tablespoons butter. Bake for 8 to 10 minutes or until golden. Remove from oven and brush with remaining 2 tablespoons butter.

Serve with heart-shaped butter made by freezing butter in heart-shaped silicone molds.

Yield: 1 dozen biscuits

Chocolate Macadamia Nut Hearts

3 cups heavy whipping cream, divided

1 cup semi-sweet chocolate morsels

1 2/3 cups crushed chocolate wafers

½ stick unsalted butter

½ (8-ounce) package cream cheese, softened

¾ cup sugar

1 tablespoon Hershey’s powdered chocolate

1½ teaspoons vanilla

2 tablespoons confectioners’ sugar

½ cup macadamia nuts, coarsely chopped

For garnish: whipped cream, chocolate hearts, toasted macadamia nuts

With a mixer, beat 2 cups whipping cream on high until soft peaks form; set aside. Place morsels in top of double boiler over boiling water until melted; set aside. In a bowl, stir together chocolate wafers and butter. Press into bottom of 6 heart-shaped pans with removable bottoms; set aside. With a mixer, beat cream cheese, sugar, powdered chocolate, and vanilla together. Beat in melted chocolate morsels. Fold in macadamia nuts. Fold in 1 cup whipping cream. Fold in an additional 1 cup whipping cream. Pour over crusts into heart-shaped pans. Cover with plastic wrap, and freeze. For whipped cream topping, with mixer, beat remaining 1 cup whipping cream and confectioners’ sugar until soft peaks form. To serve, remove sides and let hearts stand for 10 minutes before serving. Garnish with whipped cream, chocolate hearts, and toasted macadamia nuts.

Yield: 6 servings