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Candy Hearts and Sherry Shroom Scallops

February 14, 2011

At lunch today, Jason and I were “talkin’ chickens” when we engaged in what most couples are all quite accomplished at: frustrating one another. Throughout our short lunch together, of all days on Valentine’s Day (what an overrated day–I can argue with my husband any day!), we were both visibly  bummed that we would allow something small to come between us and steal our time together. As Jason left the table from lunch, leaving behind his leftovers, he also left behind a reminder of just how much he loves me.

 

Lunch leftovers from turkey grape curry salad with black walnuts and sweet peppers on french sesame sourdough. Do you spot any other leftovers?

 

 

Love You Leftover

Realizing that there’s never a reason to not say I love you in a million different ways, and knowing that Jason would be home today before I was, I left him my own candy-heart-gram…Feels like high school communicating all over again…

Soul Mate Candygram

Soul Mate Candygram (the grown-up way to say, I'm sorry I'm silly, I love you...)

Looking forward to our dinner together tonight, I walked into a dark kitchen to discover this. I think he got my Candygram…

 

Jason's Kitchen Table Setting

 

 

Plump Scallops in a Sherry cream sauce with sauteed mushrooms (recipe from the James Beard winning chef Suzanne Goil of LA--find it here!). This dish was so worth the purchase of an excellent, dry Sherry. Accompanied by panko-encrusted goat cheese on peppery arugula.

Sauteed Shrooms in Sweet Dry Sherry - Oyster, Shitake, and Cremini

A delightful dinner at home

 

Molten Chocolate Cakes. These babies have a history with us. In 2004, the year we got married, I found this recipe in a magazine, and it was a special treat for Jason and I every few weeks (yes, we love food much more than our figures). Although I have experimented with many other desserts since these babies, and although I've learned other methods for "molten" or "lava" cakes, this recipe is simple and tried and true. And it brings back great memories of a tiny studio apartment in Laramie, Wyoming each time we eat them!

 

These little cakes are great enjoyed with some ice cream! Be warned, they are heavy, especially when you use good quality chocolate!

Molten Chocolate Cakes

Recipe found and altered (only slightly) in Southern Living Christmas 2003

Prep Time: 15 minutes

Cook Time: 6-11 minutes (depending on muffin pan size)

*Can be made one day in advance

* This recipe can be doubled to make for more guests

Ingredients

1 tablespoon butter, melted

1 tablespoon (or more) unsweetened cocoa

4 ½ tablespoons butter (unsalted if possible)

7 oz premium semisweet chocolate (bakers chocolate or Ghirardelli, if you can’t get high quality like Callibut)

¼ cup heavy whipping cream (the fresher the better–always a rule with cream)

3 eggs

¼ cup sugar

1/3 cup all-purpose flour  (cake flour is much better

Powdered sugar

Directions

  1. Brush muffin cups with melted butter. Sprinkle evenly with cocoa, shaking out excess. Place in fridge to firm butter, at least 15 minutes (in a rush, the freezer can be used). Note: Either large muffin tins can be used (makes 4) or regular sized muffin tins can be used (makes 8). I prefer the larger tins.
  1. Place 4 ½ tablespoons butter and chocolate in a heavy saucepan. Cook over low heat, stirring often, until butter and chocolate have melted. Slowly whisk in cream. Set aside.
  1. Combine eggs and sugar in a large mixing bowl. Beat on medium speed with an electric mixer 5 to 7 minutes or until slightly thickened; add chocolate cream and flour, slowly and beating until blended. Pour batter into muffin cups, filling to within ¼ inch from tops. Cover and chill at least 1 hour or up to 24 hours.
  1. Bake uncovered at 450 degrees for 6 to 11 minutes or just until edges of cakes spring back when lightly touched, but centers are still soft and runny. I average 8 minutes EVERY time. 6-7 if you are using regular sized muffin tins, 9-10 if you are using extra large. Let stand 2-3 minutes before loosening edges with a knife. Quickly invert cakes onto a baking sheet. Transfer to dessert plates quickly using a thin, flat spatula. Cakes will be gooey underneath.
  1. Sprinkle with powdered sugar. Serve immediately. Serve with milk or vanilla ice cream.
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One Comment leave one →
  1. tsavorite permalink
    March 1, 2011 1:41 pm

    Awesome, I will try this recipe for sure, can’t wait! Suzy

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