The Main Menu: Valentine’s Tea treats to warm the heart

By JAN MAIN

Thank goodness for special occasions! They perk up otherwise dragging spirits and that special something puts a smile on our faces when all else looks drab and in this case – freezing and very white!

For that reason, last year I planned a Valentine’s afternoon for neighbours and this year, a Valentine’s Tea!

The recipes here can be adapted for school parties, romantic dinners or simply a treat.

Here for your enjoyment are some suggestions which may help chase away the winter doldrums and warm up your spirits!

Chocolate Mocha Cake

This delicious recipe makes a basic round layer and a square cake which can be easily transformed into a heart by cutting the round in half and placing each half curve side up against the outside adjoining sides of the square. Voilà — a heart!

Once frosted with a luscious chocolate ganache, it can be decorated simply with candy hearts or swirls of chocolate frosting. The frosting covers all seams and uneven shapes. You have a cake suitable for a Valentine celebration!

Please note: If preferred, cake batter makes excellent cupcakes or a 13×9-inch cake also ideal for decorating with a Valentine theme!

2 cups (250 mL) granulated sugar
2 eggs
1/2 cup (125 mL) vegetable oil
2 tsp (10 mL) pure vanilla
2 1/2 cups (625 mL) all-purpose flour
3/4 cup (175 mL) sifted cocoa
2 tsp (10 mL) each, baking soda and baking powder
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) salt
1 1/2 cups (375 mL) hot strong coffee

Pre-heat oven to 350 F (180 C). Line one 9-inch square cake pan and one 9 -inch round cake pan with parchment paper.In a large mixing bowl, using an electric mixer beat granulated sugar together with eggs and oil for 4 minutes or until light and frothy.

In separate mixing bowl, stir flour, sifted cocoa, baking soda, baking powder, cinnamon and salt together. Using mixer beat in egg mixture alternately with hot coffee until well combined.

Divide batter evenly into prepared pans and bake about 40-45 minutes or until toothpick inserted in centre comes out clean. Cool on rack.

Ganache Frosting

This rich frosting can be used for the cake or substitute your favourite icing. However, this produces a beautiful, rich, smooth frosting for both cake and cupcakes.

12 oz (375 g) semi-sweet OR
6 oz (175 g) Each, bittersweet and milk chocolate
2 cups (500 mL) whipping cream

Melt chocolate in a mixing bowl over simmering water. Remove and cool.

Meanwhile, using electric mixer beat whipping cream in a deep bowl (yogurt container works well) until stiff peaks are produced. (Whipped cream stays in container if container is turned upside down – yes, this works!)

Fold in cooled but not hardened chocolate into whipped cream until there are no streaks of chocolate and refrigerate chocolate ganache until ready to frost cake or cupcakes. (This will keep for several hours!)

Amaretti

For gluten-free people, these delightful almond- flavoured morsels tempt the sweet palate for both the gluten-free and the gluten tolerant.

2 cups (500 mL) almond flour
1 cup (250 mL) granulated sugar
1 tsp (5 ml) almond extract
2 egg whites, lightly beaten
1/2 cup (125 mL) icing sugar

Preheat oven to 325 F (160) C). In a mixing bowl, stir together flour, sugar and extract. In separate bowl, whisk egg whites until frothy.

Stir in flour mixture until smoothly distributed and take about 1 tbsp of mixture and roll into a ball. Place on prepared baking sheet and bake about 20 minutes or until lightly golden. Cool.

Once cooled, roll balls in icing sugar until evenly coated.

Makes about 12 amaretti cookies. Store in a covered container in refrigerator for a week or freeze for longer storage.

Cheddar Cheese Hearts

For those who do not have a sweet tooth, these mouth-watering hearts make a tempting addition for the savoury lover!

1 cup (250 mL) all-purpose flour
1 cup (250 mL) shredded old cheddar cheese
1/2 cup (125 mL) soft butter
Pinch cayenne pepper

Place flour, cheese, butter and cayenne pepper in bowl of food processor and process until mixture forms a ball.

Alternatively, if you do not have a food processor, using an electric mixer in a deep bowl, beat butter until creamy; gradually beat in flour, cheddar cheese and cayenne until well blended and mixture can form a ball easily.

Dip ball into a small bowl of flour to coat outside ball with a light coating of flour.

Place ball between 2 layers of parchment paper and roll away from you turning the parchment paper as you want to form a uniform circle about 1/8 inch high.

Lightly flour heart -shaped cookie cutter and cut out heart shapes placing them on parchment paper lined baking sheet leaving at least 1 inch (2.5 cm) space between each heart shape.

Cookies may be frozen at this point or baked. Cookies can bake from freeze but may take a few minutes longer to cook.

Arrange heart shapes on parchment lined baking sheet leaving space for expansion. Preheat oven to 350 F (180 C). Bake 8 to 10 minutes or cookies are a golden brown.

Serve warm or at room temperature. Makes about 24 small hearts. May be frozen for up to 6 months.