WHAT'S COOKIN'

Valentine's Day

h, romance. Who doesn’t love images of the “good life,” shared by two people in love? Champagne and candlelight are a wonderful beginning to a memorable Valentine’s Day, pick up a bottle, place a few strategic candles and even order in if you’re time constrained. But pay attention to the end! Lasting memories always come from the finale—sweet, delicious desserts enjoyed over a coffee or an after-dinner drink. Of course you can always buy wonderful delights, but nothing says “love” more than a special homemade offering. If you want to go semi-homemade, the final product will still be wonderful. But steal a little time and bake someone some love. The night may go down as one of your best ever! So let’s get started.



Chocolate Buttermilk Cake (Serves 8)
Truffle Cream
• 8 ounces semisweet chocolate, chopped
• 1/3 cup whipping cream
• 2 Tablespoons unsalted butter at room temperature
• ¼ cup Chambord or Crème de Cassis

Preheat oven to 425 degrees F. Heat oil in medium skillet over medium-high heat. Add onion and jalapeno and sauté until onion is just tender, about 4 minutes. Cool slightly.

Arrange tortilla on a heavy, large baking sheet. Place Brie, then cilantro, papaya and onion mixture over tortillas, dividing equally. Top each with another tortilla, pressing to adhere.

Bake quesadilla until cheese melts and filling is heated through, about 8 minutes.

Bake 2 hours ahead of planned serving, cover with plastic wrap and cover with foil until ready to serve. When ready to serve, cut into portions.

For Variety: Replace papaya with slices of avocado and prepare in the same manner.

For the salsa:

• 3 cups chopped tomatoes
• ¾ cup fresh chopped cilantro
• 3 tablespoons fresh lime juice
• 1 jalapeno pepper, seeded and finely chopped (use less if you can’t take the heat)
• 1 ½ teaspoons ground cumin


Blend all ingredients together, add salt and freshly ground pepper as desired, cover and chill.

May be prepared 8 hours ahead.