|
|
|
|
|
Love is in the air,
and it’s time to think of something romantic
to do for your special someone. Taking into
consideration the limits of time that we all
have, I have designed a small menu of sweets
for the sweetie in your life that will
surely make his or her heart melt.
For décor, I have taken inexpensive
chandeliers and pink candles to decorate
your table. Use simple rose petals in a bowl
for ambience and fragrance. Turn some
glasses upside down and use them as candle
holders or vase elevators.
Words of love are
always a detail that is simple and can be
made at home. With some vellum paper and a
printer or a calligraphy pen, write down
those words that make hearts flutter.
|
|
|
Flutes of Love |
|
1 bottle of
champagne
black currant syrup
red raspberries for garnish
Pour 1 tablespoon of
black currant syrup into every champagne
flute. Add 2-3 raspberries per flute. Pour
champagne before serving and enjoy.
|
|
Envelopes
of Love |
|
2 sheets
frozen puff pastry
butter
baking flour
1/4 pound dulce de leche
1/4 pound guava paste
1 cup shredded white cheese
2 egg whites
powdered sugar
Preheat the oven at 325º. Allow the
puff-pastry sheets to defrost. Once
defrosted, separate the sheets and
roll out with a rolling pin to form
two thin sheets.
Butter a baking or cookie sheet,
then sprinkle a little baking flour
to prevent the pastry sheets from
sticking to the cookie sheet.
Spread the dulce de leche onto the
first sheet. Then place small pieces
of the guava paste on top of the
dulce de leche and sprinkle the
cheese on top of that. Lay the other
rolled-out sheet on top and seal the
edges with a fork.
With a heart-shaped cookie cutter,
cut out hearts. Gently lift each cut-out
heart and place on the buttered and
floured cookie sheet. With a fork,
seal the edges of the heart.
Using a brush, lightly brush the egg
whites over each of the hearts.
Place into the oven for 30 minutes.
Remove from the oven and decorate
with powdered sugar. |
|
|
|
|
|
Rose Petals for the palette |
|
edible rose petals
vanilla ice cream
Make sure your ice
cream is completely frozen before serving.
Serve on rose petals and enjoy.
Warning: All roses
that you intend to eat must be free of
pesticides. Make sure to ask specifically
for edible petals. |
|
/
|
|
Melting Chocolate Hearts |
|
1 package semisweet
chocolate
candy melts or microwaveable
chocolate pellets
2 teaspoons milk
1 package of chocolate cake mix
1 egg
2 tablespoons vegetable oil
2 tablespoons water
heart-shaped brioche molds
baking butter spray
Preheat the oven to
350º. Spray pans with baking butter spray.
In a bowl, combine the chocolate cake mix,
egg, vegetable oil and water; beat with an
electric mixer at medium speed for about 3
minutes or until there are no lumps left in
the mixture.
In a separate bowl, place the semi-sweet
chocolate chips and milk and microwave for
15 seconds. Remove and stir. Repeat heating
until all of the chocolate has melted.
Spoon one heaping teaspoon of the chocolate
cake mix into the heart mold. Add 1/2
teaspoon of the melted chocolate in the
center of the batter in the mold and then
add remaining batter. Be careful not to
overfill the mold, or it will overflow while
baking and lose its shape.
Bake for 15 minutes. Remove from stove and
allow the mini cakes to completely cool
before removing from molds. Decorate with
crushed pistachios. |
|
|
|
|
|
|
|
|
|
|
|
**** Ingrid
Hoffman is the host of Delicioso, a lifestyle and
cooking show that celebrates Latin culture and
cuisine, and the author of a monthly decorating and
cooking section in Buenhogar magazine. |
|
|
By Ingrid
Hoffman |
|
[This article has been edited
for
www.latinastyle.com.
For the full version, check out the
January/February
issue of LATINA
Style.]
|
|
|
|
Comments - Suggestions
- Questions about this article please send us your feedback |
|
