In The Kitchen: Strawberries for Lovers, A Chocolate Date for Valentine
Looking for a romantic sweet treat to melt your Valentine’s heart? Look no further, Chef Susan Delbert of The Fourth Estate Restaurant at the National Press Club, gives us some delectable dishes that you and your special someone will enjoy this Valentine’s Day.
Strawberries for Lovers
- Buy the largest strawberries you can find. Stemmed strawberries even better
- Warm 4 ounces heavy cream
- Off heat, add 4 oz. small pieces of the best chocolate you can find. In a pinch, semi-sweet chocolate pieces work well.
- Thoroughly whip chocolate and cream together until smooth.
- Have a wire rack ready.
- Dip chocolate half in chocolate and place on rack to set; using a toothpick makes this a little less messy
- If you have some Styrofoam, You can also use a toothpick to allow strawberries to set without rack marks.
- When set, present these to your Valentine after dinner with a glass of cognac or champagne.
A Chocolate Date for Valentine
Tip: A food processor makes this nibble easy.
- Process about ¼ cup cocoa powder (Dutch processed ok) with about 1 cup of pitted Medjool dates with pulses.
- Add Tablespoon of breakfast cereal (Rice Krispies or Corn Flakes work well), and about 2 Tablespoons shredded coconut. Pulse
- [Optional] Add zest of ½ orange OR scant teaspoon raspberry preserve Or scant teaspoon of espresso powder. Pulse until smooth, but with some chunky texture.
- If mix seems dry, add water, drops at a time until holds together; if too wet, add a bit more cocoa and/or coconut.
- Roll into 1 inch balls
- Have wire rack ready. Heat 4 oz. heavy cream, add 4 oz. chopped chocolate, combined well.
- Dip Date “Truffle” in chocolate.
Most important tip: Serve your Valentine in front of a roaring fireplace fire with some good Caribbean Rum.
Susan Delbert joined The Fourth Estate Restaurant at the National Press Club as Executive Chef after working at The Old Ebbitt Grill in Washington, D.C. as Sous Chef for several years. Delbert has worked in several Washington restaurants, including The Oval Room, BeDuCi in Dupont Circle and Gerard’s Place. She started her culinary career as a Front of the House Maitre d’ in Clyde’s of Chevy Chase. She trained at the Culinary Institute of America in Hyde Park, N.Y., where she graduated at the top of her class. She was an invited participant in an Italian regional cooking program sponsored by the Italian Trade Commission.