Valentine's Day Sips & Sweets
1. Strawberry Bellini
From: Center Bar Ingredients: 1 1/2 oz. fresh strawberry juice1 1/2 oz. ginger syrupChampagne Method: 1. Combine ingredients and garnish with a sliced strawberry. 2. Serve in a coupe glass.
2. Pink Heart Biscuits
From: stylemeprettyliving.com Ingredients: 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 tablespoon sugar 1/3 cup cold butter 1 cup milk Pink food coloring Heart shaped cookie cutter Directions: Preheat oven to 425°F. Sprinkle flour on a large cutting or pastry board and set aside. 1. Chop the butter into small pieces, then place back in the refrigerator to chill. 2. Add several drops of food coloring to milk and stir thoroughly until color is evenly mixed, then set aside. (The pink color will be lighter when mixed with the other ingredients, so make the milk slightly darker than the result you want to see). 3. Whisk together the flour, baking powder, salt, and sugar. Add in the chopped butter and use a pastry blender or two knives to continue cutting the butter until the mixture resembles coarse crumbs. Stir in the pink milk until the dough takes shape (don’t overmix). 4. Place the dough on the floured board and knead a few times. Don’t knead more than you have to or the biscuits will become tough! Roll the dough out to about 1” thick. Cut out the biscuits with heart cookie cutter and place on an ungreased baking sheet. 5. Bake for 13-15 minutes and let cool before serving.
3. His and Hers
From: Comme Ca Ingredients for Hers: 1.5 oz Ciroc Red Berry Vodka3/4 oz Fresh Lemon Juice1/2 oz Simple Syrup1/2 oz CampariSplash of Bugey wineServed up in a Coupe glassGarnished with a lemon heart Ingredients for His: 1 oz Pisco 1/2 oz Cherry Liquor1/2 oz Drambuie Scotch3/4 oz Fresh Lime Juice1/2 oz Simple Syrup3 Dashes Chocolate Bitters1 Fresh Egg White*Method: 1. Dry shake first2. Then, shake with ice3. Serve up in a Coupe glass4. Garnish with a Luxardo Brandied Cherry
4. The Hot Kiss
From: Chef Joshua Tepperberg Ingredients: 2 ounces Casa Noble Tequila3 ounces Watermelon puree2 1/2 ounces Lemonade Fresh Jalapeño slices Method: 1. Add jalapeno and liquid ingredients in a shaker with ice. 2. Shake well and pour into a rocks glass.
5. Red Velvet White Chocolate Chip Cake
From: Delicatessen Ingredients: Cake mix2 eggs1/2 cups sugar5 tbsp vegetable oil1/3 cup Sour cream 1/3 cup Buttermilk10 tbsp all-purpose flour2 tsp cocoa powder1 tsp baking soda2 tbsp red food coloring (depending on brand) Frosting1/2 cup butter3 cups sugar2 cups cream cheese1/4 cup Shortening1 1/2 tbsp. vanilla Extract1/2 tbsp. salt2 cups white chocolate chips (keep separate) Method: 1. Whip first 3 ingredients together until fluffy2. Add sour cream and buttermilk3. Add dry ingredients4. Add red food coloring and mix until combined5. Pour into a half sheet tray lined with parchment paper and nonstick spray and spread evenly6. Bake until springs back to the touch, about 15-20 minutes7. Cool in refrigeratorNext:1. Mix the butter and sugar together with the paddle attachment until smooth in a mixer fitted with a paddle attachment2. Scrape down the sides of the bowl3. Add everything else and mix until smooth, scraping every couple of minutesAssembly: 1. Cut cake the long way into 3 equal pieces2. Spread 1/4 of the frosting on top evenly3. Sprinkle about 1/4 cup white chocolate chips on top4. Repeat with second layer5. Put 3rd layer of cake on and spread remaining frosting evenly on top and on the sides
6. Melt My Heart
From: Chef Joshua Tepperberg Ingredients: 5 ounces Birthday cake vineyards Black Forest cake red wine1 ounce pomegranate juice1 ounce orange juiceSplash of club sodaPomegranate ice cubes Method: 1. Pour red wine and juices into a wine glass and stir, top with a splash of club soda. 2. Chill with frozen pomegranate hearts.
7. Dana’s Bakery Macarons
A fun and delicious way to show that special someone you care.
$30/12 macarons; danasbakery.com.
8. The Bitter Wife
From: Pinewood Social Ingredients: 1 1/2 oz. Gin1/4 oz. Batavia Arrack3/4 oz. lemon juice1/2 oz. Lyles Golden Syrup (thinned 4 to 1 with water) 2 dashes Peychauds Bitters Method: 1. Shake all ingredients together and strain into a Collins glass. 2. Top with soda and garnish with an orange peel.
9. Raspberry Chocolate Lava Cakes
From: stylemeprettyliving.com Ingredients: 6 oz bittersweet chocolate chips 2 oz semisweet chocolate chips 10 tablespoons butter (1 1/4 stick) 1/2 cup all-purpose flour 1 1/2 cups confectioner's sugar 3 large eggs 3 egg yolks 1 teaspoon vanilla extract 1/3 cup raspberry preserves 1/3 cup chopped fresh raspberries Cocoa powder Vanilla ice cream Directions: 1. Preheat oven to 425°F. 2. Butter 6 (6 oz) custard cups and sprinkle with a coat of cocoa powder. 3. Stir together the raspberries and raspberry preserves and set aside. 4. Chop the butter into rough 2 tbs chunks and place in a medium bowl with the chocolate. Melt in the microwave, or in a double boiler. 5. Pour chocolate into the bowl of a standing mixer and beat on a low speed. Beat in the flour and sugar, then the eggs, yolks, and vanilla extract until smooth. 6. Scoop a large spoonful of batter into each custard cup, so that each cup is about half full. Use the spoon to carve out a small well in the center of the batter. Spoon a tablespoon of raspberry filling into each batter center. Scoop another spoonful of batter on top, until each custard cup is about 3Ž4 full. 7. Place the custard cups on a baking sheet and bake for 14 minutes. The edges should be firm with a runny center. 8. Let cool for 10 minutes then invert onto dessert plates. Sprinkle with cocoa powder and top with a dollop of vanilla ice cream.
10. Baked By Melissa Cupcakes
An adorable bite-sized treat any cupcake lover will appreciate.
11. Lovers Rock
From: Bleecker Kitchen & Co. Ingredients: 1.5oz Gin .75oz Strawberry purée.5oz vanilla syrup.5oz lemon juice2oz Sparkling Serve in a champagne flute
12. Tipsy Fresa
From: The Forge Ingredients: 3 Fresh strawberries2 slices Fresh ginger1 1/2 oz Rock sake1/2 oz Simple syrupChampagne to taste Method: 1. Muddle 2 strawberries and ginger in bar mixing tin2. Add ice, sake and simple syrup to mixing tin and shake rigorously for 10-15 seconds3. Strain into champagne flute4. Top SLOWLY with fresh champagne5. Garnish with fresh strawberry slice
13. 20-Layer Chocolate Cake
From: LAVO Italian Restaurant Ingredients: 4 3/4 cup sugar3 1/2 cup AP Flour1/4 tsp salt1 tsp baking soda1/2 tsp baking powder 1 1/2 cup cocoa powder26 oz buttermilk9 eggs26 oz coffee, brewed12 oz butterMethod: 1. Mix the dry ingredients in the mixing bowl with a whisk attachment2. Melt the butter in the hot coffee3. Add the warm coffee and eggs in alternating batches4. Add the buttermilk, scraping down the bowl as you go5. Scrape down the bowl at least 3X to make sure batter is perfectly smooth and there are no lumps whatsoever6. Using a scale to measure weight, pour one tenth of batter on to a round 10” cake pan that is greased and lined with parchment 7. Bake at 275F for 6 minutes 8. Turn around bake additional 6 minutes 9. Allow to fully cool on speed rack
14. Between The Sheets
From: Hinoki & the Bird Ingredients: 4 oz Aged Rum3/4 oz Cognac1 oz Cointreau1/2 lemon juice Method: 1. Combine all ingredients into a shaker tin2. Add ice and shake 3. Strain into a coupe glass
15. Rose Cocktail
From: TAO Asian Bistro Ingredients: 1 1/2 Oz Ketel One Citron1 Oz Lemon Juice1 Oz Simple SyrupMethod: 1. Place ingredients in shaker with ice. 2. Strain into class and top with blueberry sparkling sake.