Sharing Some Great Valentine's Day Recipes!

Raspberry and Italian Mascarpone Stuffed French Toast

St. Valentine's Day is just one week away and I've been planning the menu for what we will (cross my fingers) enjoy for the special (even if commercialized) day of amore'!  Time, it is a-fleeting, so hopefully this post will give you some ideas of some my tried-and-true recipes that can be prepared for any time of the day, from breakfast to after-dinner cocktails.  

Each of these recipes will also bring the beautiful, romantic color of red to your table to add to the atmosphere of affection.  Of course there are many more recipes to choose from, but I thought it would be fun to just focus on those that are red just for this occasion.

For the kids, I always have Valentine's Day suckers and candy in a large bowl for them to grab.  They are just so cute!  If I were a little one, I wouldn't be able to resist these treats!

Whatever you choose to serve for Valentine's Day, I know that you'll be delighted with any of the recipes shared with you here!

Ruby Red Pomatini

Raspberry Amaretto Jelly Roll

Strawberry Layer Cake with Strawberry Cream Filling and Cream Cheese Icing

Very Berry Italian Trifle 

Bucatini with Roasted Red Pepper Sauce

Bolognese Risotto Stuffed Red Peppers

Strawberry and Mascarpone Cheese Crostini

Strawberry, Banana and Pineapple Smoothie

Tres Leche Cake

Mixed Berry Panettone Bread Pudding with Limoncello Cream

Red Velvet Cupcakes

and if you're looking for even more reipes for Valentines' Day 

check out my Sweet St. Valentine's Day board

on Pinterest!

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Lemon Polenta Torta with Fruit Compote

'Lemon Polenta Torta' with powdered sugar sprinkled on top just as it is served in Italy!

Winter and lemons?  This combination just doesn't seem very logical to many of us.  Lemons are more commonly associated with the hot days of summer when we quench our thirst with icy, cold lemonade or lemon sherbet.  But in the warmer regions of the world, especially in the Mediterranean areas, and the U.S. states of Florida, California, Arizona and Texas, lemons are at their peak.  Lemons and all citrus fruits are a delicious and healthy part of winter, especially for cooking lighter in the kitchen.  The vitamin C in citrus proves their worth by helping us in the cold and flu season also, another timely advantage to citrus in winter!

In Italy, vibrant yellow lemons are harvested three times a year along the Amalfi coast!   The flavor of lemons is a family favorite in desserts, from torte' to pies to icey granite'.   We also love adding lemon juice with butter and garlic for an added sophistication to fish or chicken sizzling on the grill.  Vinaigrettes and vegetables jazz up with the help of lemons as well.

Baking and cooking with fresh, fragrant lemons infuse the air of any kitchen and home with their hypnotic perfume.  So during these grey days of winter, it's a perfect time to prepare something lemony!   The theme for this month's Cooking Light Virtual Supper Club is perfectly timed for the winter season and the 'holiday of amore' . . . "Pucker up with Lemons (for Valentine's Day!)" hosted by Val on her blog, "More Than Burnt Toast".  Following the recipe for the Lemon Polenta Torta, you'll see what the rest of the group prepared with links to their recipes.

My husband seriously raved about this cake!  "Superb . . . very, very wonderful!" were his exact words!  Both of us thought that this cake was even better served warm, plain and simple without the compote.  We favored it with just a little sprinkling of powdered sugar on top as is the customary way to serve it in Italy.  Below is a photo of my sweet cousin, Silvia in Italy, who prepared an incredibly delicious classic Italian torta for us during our visit in October.

Silvia cuts fresh slices of Italian torta for us just minutes after entering the home!

perfectly moist and flavored, with a generous dusting of powdered sugar on top!

Lemon Polenta Torta with Fruit Compote
(adapted from "Cooking Light")

For the cake:

Cooking spray and parchment paper
1 1/4 cups all-purpose flour
1-1/4 cup sugar (I added the extra 1/4 cup due to my addition of lemon juice, below)
1/2 cup yellow cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup reduced-fat buttermilk
1/4 cup olive oil (I did not use extra-virgin because the taste is so much stronger)
2 large eggs (I use jumbo eggs)
juice from 1/2 of a lemon, fresh-squeezed (preferably from Meyer lemons) (my addition that I highly recommend)
2 tsps. grated lemon rind

For the winter fruit compote:

1 cup unsweetened apple juice
1/2 cup fresh or dried cranberries
1 3/4 cups chopped red-skinned pear (about 2)
1/2 cup golden raisins (I eliminated since my husband doesn't like raisins)
2 tsps. fresh lemon juice
1 Tbsp. sugar

To prepare the cake:

Preheat oven to 350°.
Coat an 8-inch round cake pan with cooking spray.
Line bottom of the pan with parchment paper.
Coat paper with cooking spray.
Set aside.

Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and all dry ingredients (except the lemon zest) in a large bowl, stirring well with a whisk.
Make a well in center of mixture.
Combine buttermilk, oil, eggs, lemon juice and lemon rind, stirring well with a whisk.
Add buttermilk mixture to flour mixture, stirring until moist.
Pour batter into prepared pan.
Bake at 350° for 40 minutes or until wooden pick inserted in center comes out clean.
Cool in the pan 10 minutes on a wire rack; remove from pan.
Cool completely on wire rack.

To prepare the compote:

Combine apple juice and raisins in a small saucepan over medium-high heat; bring to a boil.
Reduce the heat, and cook until reduced to 2/3 cup (about 4 minutes).
Add cranberries to pan; cook 5 minutes.
Add pear to pan; cook 2 minutes or until tender.
Remove from heat; stir in lemon juice.
Top slices of the lemon torta with the fruit compote.

If 'lighter' lemon dessert recipes are something that you enjoy, than you might want to check out the following luscious lemon treats that I've prepared before.  Both of these cakes are loaded with lemon flavor and you'd never, ever know that they are lightened up!

Lemon with Limoncello Layer Cake

Lemon Raspberry Cheesecake

All of the recipes contributed to this month's "Lemon" theme can be found at:

Val (More Than Burnt Toast) made a delicious main dish of Lemon Ginger Fried Chicken
Sandi (Cooking at The Whistlestop Cafe) concocted a strong batch of Limoncello 
Jerry (Jerry's Thoughts, Musings, and Rants) prepared a Fennel Salad with Meyer Lemon
Susan (The Spice Garden) made a hearty winter Chicken Rice Avgolemono Soup with Dill 
Sarah (All Our Fingers In The Pie) put together a healthy salad of Tomatoes with Avocado and Preserved Lemons 

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Nutella, Banana and Macadamia Nut Panini

Bananas and Nutella may sound weird to some, but the combo is simply incredible and irresistable once you try it.  I love this marriage of fruit and chocolate-hazelnut so much that I am exceptionally good at tricking my brain into thinking that I'm really eating something healthy when I indulge in a half of a banana dipped straight into a jar of Nutella.  Just who am I kidding?

But since today is World Nutella Day, I knew that I had to make our favorite dessert panini to celebrate the event and that highlights this favorite Nutella combination!

What makes these somewhat ordinary sounding dessert panini extra sweet and special is that they are grilled in a pool of butter, cinnamon and sugar, then sprinkled with chopped macadamia nuts, and dusted with powdered sugar.  Now that's a sweet treat!


I bet you can't eat just one bite!

And I bet you'll have a messy face . . . but messy with a big smile on your face!

After grilling the bread with butter, cinnamon and sugar

spread Nutella generously on one slice of bread per panino,

 layer with sliced bananas

and finally, sprinkle on diced macadamia nuts.

close the panini lid lightly to grill until the Nutella is melted.

all melted, nice and gooey before the final presentation

pretty powdered sugar dusts the panino, strawberries, and sliced bananas

Nutella, Banana and Macadamia Nut Panini

1-1/2 sticks of butter, softened
1/4 cup sugar mixed together with 3 tablespoons ground cinnamon
 3 ripe bananas, sliced 1/4" thick
4 - 8 slices Ciabatta or Italian bread (depending on how many panini you want)
1 small jar of Nutella chocolate-hazelnut spread
1/4 cup chopped macadamia nuts (or hazelnuts)
3 tablespoons confectioners' sugar
Whole strawberries, for serving

Heat panini griddle to medium-high or large non-stick pan over medium heat.
Place the butter on the griddle to melt (do not use all of the butter if doing this in batches).
Spread some soft butter on the outer sides of the bread slices.
Sprinkle both sides of the bread slices with cinnamon sugar mixture.
Place bread slices on the grill and cook for a few seconds so that the cinnamon sugar adheres to the bread (do not press the panini pressing top down while doing this).
Flip over and do the same for the opposite side of the bread.
Spread each slice of bread with Nutella, as thick as you like.
Place a layer of sliced bananas on top of the layer of Nutella.
Sprinkle with hazelnuts
Grill until the bread is golden brown on each side and the Nutella is melted.
Remove from the grill and sprinkle with the confectioners' sugar.
Sprinkle with more chopped macadamia nuts for pizazz.
Serve warm immediately with strawberries on the side.

If you enjoy Nutella recipes, here is another yummy one that you might like:

Nutella and Pumpkin Cheesecake Bites

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Twiced Baked Potatoes with Fontina Cheese

The big game of the Super Bowl is now playing and we've settled into our comfy spots after splurging on some appropriate, football man-food . . . a rib-eye steak so thick and wide that we cut it in half and still only finished a smidgen of it!  Plated on the side of that big beef monster was the mother load of all potatoes . . . twice-baked potatoes loaded to the max.  Including something new and a little different to keep Mr. M. and P.'s (meat and potatoes) tastebuds surprised:  I added fontina cheese to the mix to give the potatoes a little more zing!  I might use some asiago cheese the next time too, since it was really a nice twist.

No need for little finger food in this household to watch the game.  A juicy, perfectly grilled beef steak and an awesome loaded potato somehow keeps us content throughout the entire game . . . well, until it's time for dessert!

May the best team win!

Oh, PS:  I will change the channel to watch Downton Abby on PBS.  Even my husband enjoys that great British show more than football!  He's such a keeper!

click on the link below to read more ->


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Blood Orange Sgroppino Cocktails

Blood oranges are simply one of the most beautiful fruits to grace this planet with their captivating ruby red color and their sweet, yet sharp and incredibly delicious taste.   With oranges in their prime season right now, we love to guzzle down the orange elixir not only in the morning, but in the evening with a touch of booze!

Here's a wonderful and refreshing version of the traditional Venetian after-dinner drink, "Sgroppino"—a smooth blend of Prosecco, lemon sorbet and vodka; in other words, a boozy Italian smoothie!  For this Sgroppino, I substituted blood orange sorbet in place of lemon, but both are simple, clean and delicious as a base to showcase the natural flavors of citrus.  I also amped up these delightful bursts of sunshine with a generous amount of blood-orange vodka for an extra kick of citrus flavor, but not to the point where it overpowers the sorbet.  If desired, cream or a little bit of egg whites can be whisked in for a more frothy and creamy texture.

A Sgroppino is an incredible Italian cocktail prepared with lemon sorbet that creates a light, slushy, chilly and frosty libation.  It is dessert, beverage and palate cleanser all in one glass.  Traditionally, it is sipped after dinner as a perfect palate cleanser as the tart sorbet refreshes your tastebuds and leaves your stomach feeling lighter after a rich dinner.  The name of this cold citrus cocktail comes from the word 'sgroppare' which literally means 'to untie'.  Some versions of this drink use gelato, but most use sorbet which has no dairy.  When in Venice, you may enjoy watching your waiter prepare your Sgroppino at your table by whipping the sorbet and prosecco into a chiiled mixture that will appear like whipped snow.

Although blood oranges and lemons are in season right now, this is commonly served throughout the year.  But in the heat of the summer this cocktail is most welcome to quench your thirst!

There are as many recipes for Sgroppino as there are people who enjoy this cocktail, however you can really use your instincts when whipping these up.  Always use a whisk and mix the ingredients by hand because a blender or immersion blender melt the ingredients.  Whisk until the mixture is neither too thick nor too thin.  You just want to make sure that the mixture isn't too thick and yet not too thin that it melts quickly.  The amount of Prosecco and vodka that you add is just to the point of getting a good buzz, if you know what I mean!  Be careful with the Prosecco too, because this is the bubbly stuff that will determine the thickness and consistency of the drink.  Always pour in less at the beginning; you can always add more if the mixture is too thick for your preferences.

So cheers to you and enjoy a frosty glass of this lovely, pale pinkish-orange liquid with tiny bubbles on the surface . . . calling and inviting you to discover the incredible flavors of citrus within.

Ciao Bella Blood Orange Sorbet -- oh so tart, sweet and yummy!

an incredibly rich, deep red-orange color of sorbet!

the ruby red hue of freshly-squeezed, blush-colored blood oranges!

the juice of blood oranges possesses an irresistable flavor
and rich, dark color in the midst of winter!

the producers of SKYY Vodka are certainly aware of the popularity of 

blood oranges . . . 

I bought the last bottle on the shelf today!

Blood Orange Sgroppino Cocktails

1 pint Ciao Bella Blood Orange Sorbet
1/2 bottle of chilled Prosecco -  Italian sparkling white wine
1 cup vodka (SKYY Blood Orange is wonderful)
1/4 cup freshly-squeezed blood orange juice
adjust every ingredient above to your taste and strength preferences

Place champagne flutes or martini glasses in the freezer to chill - you'll want a nice frosted effect on the glass, which will also help keep the drinks especially cold.

Place all ingredients in a medium sized bowl.

With a hand whisk, mix everything together until light and frothy. 

Remove your glasses from the freezer and divide the mixture equally among all glasses.

Top with extra Prosecca if desired, stir gently to combine.

Serve immediately in pretty cocktail glasses

Garnish with fresh mint leaves -- optional.

an inside peek at the deep, dark beauty of what seems like an ordinary orange!

Enjoy the bounty of the season with wonderful blood oranges!  You may also like to try the following recipes using fresh blood oranges that I created and prepared a few years ago.  They are quite authentically Mediterranean in flavor and very, very delicious!
 

Blood Orange Polenta & Olive Oil Cake with Orange Mascarpone Filling

Blood Orange Vinaigrette on Grilled Salmon, Grapefruit & Manchego Cheese Salad

Here are some other great Sgroppino recipes that I'm certain will be whipped up someday soon! 

This popular Italian cocktail has endless versions to choose from!

Sgroppino

2 cups lemon gelato

1 tbsp vodka

1 tbsp chilled limoncello lemon liqueur

1/3 cup chilled Prosecco sparkling wine

zest of one lemons

Chill 4 champagne flutes. 

Shake gelato, limoncello and vodka in a shaker. 

Add Prosecco and whisk through. 

Serve immediately in chilled champagne flutes. 

Sprinkle lemon zest on top. 

Makes 4.

(photo credit: Helen Rosner)

Sgroppino

⅓ cup lemon sorbet
3 oz. chilled Prosecco
1 oz. vodka

In a stainless steel bowl or cocktail shaker, whisk together the sorbet and a splash of the prosecco until fully incorporated. 
While whisking, slowly pour in the vodka and then the remainder of the prosecco.
Serve in a martini glass.

(photo credit:  Giada de Laurentiis)

Sgroppino

1 cup chilled Prosecco

2 tablespoons chilled vodka
1/3 cup frozen lemon sorbet
1/4 teaspoon chopped fresh mint leaves

Pour the Prosecco and vodka into two Champagne flutes, dividing equally.
Spoon a scoop of sorbet into each flute.
Garnish with mint (optional).
Serve immediately.

(photo credit:  Paula Jones)

Sgroppino

3 tablespoons chilled limoncello
1/2 cup lemon sorbet or gelato
1 cup chilled Prosecco
fresh mint to garnish (optional)

With a whisk, mix the limoncello, lemon sorbet and prosecco.
Blend until frothy.
Divide mixture between glasses.
Garnish with mint (optional).
Serve immediately.

(photo credit:  Pamela from 'my man's belly')

Sgroppino

2 cups lemon sorbet
2 tablespoons vodka
1/3 cup chilled Italian Prosecco
Zest of one lemon

Chill 4 champagne flutes.
In a bowl, whisk lemon ice cream until smooth.
Gradually and briefly whisk by hand in the vodka and Prosecco.
Whisk until mixtures is not to thick nor too thin.
Serve immediately in chilled champagne flutes, tall glasses, goblets or martini glasses.
Sprinkle lemon zest on top.
Serve with small spoons.

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Pot Roast with Vegetables, Garlic & Porcini Mushrooms

My daughter says that I need 'to get with it', stating that I need to start cooking with a slow cooker!  I mean, she said this to her mom who used to be a buyer in the fashion industry where 'new' and 'on-trend' was of utmost importance!  I mean, I'm just sayin'!

For Pete's sake everyone, we 'old folks' (in our 50's) used to call these things CROCK POTS!  These electric cooking pots just seemed so 70's to me!  Good grief Charlie Brown, I'd rather do FONDUE than cook with a crock pot!

Yet this week my husband requested something hearty and comforting for a cold winter's night . . . a pot roast.  Now mind you, I have a THIN man in my life . . . you know the kind of person that you just hate because they can eat ANYTHING and not gain any weight.  It's totally maddening!

All I have to do is look at food or read about it and I seem to pack on the pounds, especially around my butt!  So I pack it on while he packs it in!

It just ain't fair!

So if  Mr. M. and P. (Mr. Meat and Potatoes) asks me to once in a while defer from preparing Italian or healthy weight-watching meals, I'll cave in and gladly oblige.

So we dusted off the slow cooker pot that I purchased four years ago (yup, you read that right!) that still had all of the labels stuck onto it prior to this new cooking venture today.  I had given away my very first, wedding-gift-crock pot from the '70s years ago!  I think that I used it once.  I guess it just wasn't my 'thing'.

Yes, I've made a pot roast before, but never in a slow cooker.  So one thing that I knew I needed to do before putting everything together in this slow cooking process, was to "SEAR" the beef for a nicely browned exterior before putting it in the pot.  Nothing beats that step . . . nothing.

So here's a simple recipe that's probably not very much different than the plethora of recipes out there.

However, I have to admit:  I did add quite a bit of garlic and the porcini mushrooms to make it more Italian.  Because as you know, garlic is a good thing!   :-D

sear the beef in a heavy pot for about 4 - 5 minutes on each side

place the seared roast in the slow cooker

the garlic is on the bottom under the roast

add the rest of the ingredients 

cover with the lid

cook on low for 8 hours or high for 4 hours

the beautiful results!

Pot Roast with Vegetables, Garlic and Porcini Mushrooms

3 - 4 pounds boneless chuck roast
2 Tbsp canola oil (olive oil burns too easily, so I definitely do not recommend olive oil)
Mrs. Dash Garlic and Herb blend
Nature's Seasons
1 large onion, chopped
8 large cloves of garlic, peeled, smashed, and chopped
1/2 cup red wine (I use a Meritage blend)
1 cup water with 3 - 4 tsps. beef bouillon (I use "Better Than Bouillon) or low-sodium beef broth
3 large carrots, peeled and cut up the way you prefer
3 large Idaho russet potatoes, peeled and cut into 2" cubes
4 stalks celery, cut into 2" pieces
1 packet dried porcini mushrooms
1 cup finely chopped Italian parsley

In a large heavy pot, heat the oil. 

Season the roast with salt and pepper to taste, Mrs. Dash, and Nature's Seasons. 

Brown on all sides about 4 minutes per side.

Place the roast in the slow cooker with the garlic on the bottom of the pot.

Add the carrots, onion, potatoes, celery, mushrooms, and Italian parsley.
Blend the bouillon with the liquids.

Add the liquids to the pot.

Cover and cook on low setting for 8 hours or on high setting for 4 hours.

Mangia!

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