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Romantic Dinner Recipes for Valentine's Day by Sagittarius ,  Jan 20, 2014

Beef Wellington Tarts

Ingredients




  • 8 ounce(s) beef tenderloin

  • Coarse salt and freshly ground pepper
  • 4 teaspoon(s) olive oil
  • All-purpose flour, for dusting
  • 1 (11-inch square) sheet thawed frozen puff pastry, preferably DuFour
  • 1 tablespoon(s) unsalted butter

  • 8 ounce(s) cremini mushrooms, thinly sliced
  • 2 teaspoon(s) fresh thyme leaves, plus more for garnish
  • 1 clove(s) garlic, minced
  • 1/2 cup(s) dry white wine
  • 2 ounce(s) foie gras mousse (about 1/4 cup)

Directions

  1. Preheat oven to 400 degrees. Season beef with salt and pepper. Heat 2 teaspoons oil in an ovenproof skillet over medium-high heat. Add beef, and cook until completely browned, about 1 minute per side. Transfer skillet to oven, and cook to desired doneness (130 degrees for medium-rare, 8 to 9 minutes). Transfer beef to a plate, and let rest, uncovered, for 10 minutes.
  2. Meanwhile, on a lightly floured surface, cut two 5 1/2-inch squares from puff pastry; reserve remaining dough for another use. Using a paring knife, score a 1/2-inch border around each square. Place on a parchment-lined baking sheet, and refrigerate for 15 minutes.
  3. Bake for 10 minutes. Reduce oven temperature to 375 degrees, and continue to bake until puffed and golden brown, about 10 minutes more.
  4. Meanwhile, melt butter with remaining 2 teaspoons oil in a clean skillet over medium-high heat. Add mushrooms, thyme, and garlic, and cook until mushrooms are tender and garlic has softened, about 8 minutes. Add wine, and cook until reduced by half, about 1 minute. Using a slotted spoon, transfer mixture to a small bowl.
  5. Add foie gras mousse to skillet, and reduce heat to low. Stir until just melted. Remove from heat.
  6. Using the back of a spoon, flatten inside portion of each pastry square. Thinly slice beef, and arrange slices on top of pastry. Top with mushroom mixture, and drizzle with sauce. Serve immediately.

Raspberry-Cream Pavlovas

Ingredients




Pavlovas:

  • 10 ounce(s) frozen red raspberries, thawed in bag
  • 2 large egg whites
  • 1/2 cup(s) sugar
  • Pinch of salt

Filling:

  • 2 large egg yolks
  • 1/4 cup(s) sugar
  • 2 1/2 tablespoon(s) unsalted butter

  • Pinch of salt
  • 1 cup(s) heavy cream

Directions

  1. Make the Pavlovas: Put raspberries into a fine sieve set over a medium bowl. Let drain, reserving 2 1/2 tablespoons juice; set juice aside. Press raspberries through sieve into bowl (you should have 3 to 4 tablespoons puree); discard solids, and reserve puree for filling.
  2. Put egg whites, sugar, and salt into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved, about 2 minutes. Attach bowl to mixer fitted with the whisk attachment. Add reserved raspberry juice. Beat on medium-high speed until soft peaks form, 2 to 4 minutes.
  3. Preheat oven to 175 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Using a spoon or a rubber spatula, form meringue into six 3 1/4-inch rounds on prepared sheet. Use the back of a spoon to make an indentation in center of each round. Bake until centers are just set and edges are crisp, 1 1/2 to 2 hours. Let cool completely on sheet on a wire rack.
  4. Make the filling: Whisk egg yolks, 3 tablespoons reserved raspberry puree, and the sugar in a small saucepan. Cook over medium-low heat, whisking constantly, until thickened, about 4 minutes. Remove from heat; whisk in butter and salt. Transfer to a small bowl; place plastic wrap directly on surface of curd to prevent a skin from forming. Refrigerate curd at least 1 hour (up to 1 day).
  5. Put cream into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until soft peaks form. Serve Pavlovas topped with raspberry curd and whipped cream.

Clams Oreganata

Ingredients

  • 1/2 cup plain dry bread crumbs
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1/2 cup extra-virgin olive oil, plus extra for drizzling
  • Kosher salt and freshly ground black pepper
  • 12 shucked Manilla clams, shells reserved
  • Coarse salt, for lining baking sheet

Directions

Preheat oven to broil.

In a large bowl gently toss bread crumbs, herbs, olive oil, salt and pepper. Be careful not to overwork the mixture. Set aside.

Line a baking sheet with salt and arrange 12 clam shells. Put 1 clam in each shell and top with 2 tablespoons of the bread crumb mixture. Drizzle with olive oil. Broil 2 to 3 minutes.

Individual Strawberry Trifles

Ingredients

Marinated strawberries:

Whipped cream:

  • 3 cups heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 cup confectioners' sugar
  • 1 (1 pound) fresh pound cake
  • 1/3 cup amaretto liqueur
  • 2 amaretto cookies, for garnish
  • Demerara sugar, for garnish

Directions

In a small shallow casserole dish, toss the strawberries with vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.

In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip until stiff peaks. Set aside.

Using a serrated knife, slice pound cake lengthwise into 1/2-inch thick slices. You will only need 4 slices. Using a 2-inch cookie cutter, cut out circles from each cake slice. Line up 2 high ball glasses and place 1 cake circle in the bottom of each. Brush cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Use remaining cake, cream and strawberries to create a more humble trifle dish.

Cover trifles with plastic wrap and refrigerate for impromptu indulgence, Keeping in mind that it will store for up to 2 days.

To serve, remove and discard plastic wrap. Grate amaretto cookie on top and sprinkle with demerara sugar.

Maple-Glazed Salmon with Pineapple Salsa

Ingredients

Marinade:

  • 1 tablespoon maple syrup
  • 1 tablespoon teriyaki sauce
  • 1 tablespoon pineapple juice
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, mashed
  • Pineapple Salsa, recipe follows

Directions

Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours.

In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.

Pineapple Salsa:

1 medium size ripe tomato, chopped into small cubes

1/4 cup chopped red bell pepper

2 pickled jalapeno pepper slices, deseeded and finely chopped

1/2 cup pineapple chucks, fresh or canned

1 teaspoon salt

1 tablespoon sugar

Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.

Chocolate Bundles with Chocolate Ganache

Ingredients

Bundles:

  • 1 sheet puff pastry
  • 2 eggs
  • 1 teaspoon heavy cream
  • 8 chocolate kisses (recommended: Hershey's)
  • 8 miniature chocolate candy bars

Ganache:

  • 1/2 cup heavy cream
  • 4 ounces milk chocolate, broken into small pieces
  • Sweetened whipped cream, optional
  • Fresh strawberries, sliced, for garnish
  • Mint sprigs, for garnish

Directions

Bundles: Preheat oven to 350 degrees F.

Unfold puff pastry and cut the sheet into 2 (4 by 4-inch squares). Beat eggs and cream together to create an egg wash. Brush pastry squares with egg wash. Place 2 chocolate kisses and 1 mini candy bar in the center of each pastry square. Repeat with remaining kisses and mini-bars. Pull corners of the square up around the chocolate, brushing edges with more egg wash, if necessary, to create a secure bundle. Brush exteriors of chocolate bundles with more egg wash. Repeat with remaining bundles.

Place bundles on a sheet pan lined with parchment paper. Bake for about 35 minutes, or until golden brown.

Ganache:

In a sauce pan bring the heavy cream to a boil. Place the chocolate pieces in a bowl and pour hot cream over top. Whisk until smooth.

Puddle ganache onto a plate and place 1 bundle on top. Top with whipped cream and additional ganache, if desired.

Serve bundles garnished with strawberry slices and mint sprigs.

Mini Pork Rack With Roasted Potatoes and Green Beans

Ingredients

Directions

  1. In a small bowl, combine the olive oil, garlic, rosemary, lemon zest, salt, pepper, and parsley. Reserve 2 tablespoons, and spread the remaining mixture over the pork rack. Place the pork on a plate, cover, and refrigerate until ready to use, up to 24 hours.
  2. Heat oven to 450°. Heat a 12-inch ovenproof skillet over high heat. Using tongs to turn, brown the pork well on all sides, about 7 to 10 minutes. Remove skillet from heat. On one side of the pork, spread the potatoes in a single layer. Brush the potatoes with the reserved rosemary mixture. Pile the green beans on the other side of the pork and turn them to coat with the fat from the skillet.
  3. Place skillet in oven. Roast for 10 minutes. Using tongs, turn the potatoes and green beans, and season with salt and pepper. Continue cooking for 10 to 15 minutes, or until a meat thermometer inserted into the center of a chop reads 165°.
  4. Transfer the potatoes and green beans to a heat-proof bowl, cover, and place on top of the stove to keep warm. Transfer the pork to a plate, cover loosely with aluminum foil, and allow to rest 20 to 30 minutes.
  5. Using a sharp knife, slice in between the bones of the pork rack to create two chops. Place the chops on a platter with the potatoes and green beans on the side. Spoon some of the pan juices over the pork and garnish with sprigs of rosemary. Serve with a medium-bodied red wine.

Romantic Brownie Sundaes

Ingredients

Directions

  1. Heat oven to 325°. Line an 8-by-4-inch loaf pan with aluminum foil, leaving some extra foil along the sides of the pan to aid in lifting out the brownies. Grease the foil with soft butter.
  2. In a small bowl, whisk together the flour, salt, baking soda, and cocoa. Set aside.
  3. Place the chocolate pieces and butter in the top of a double boiler over barely simmering water. When the chocolate has just melted, remove from heat. Whisk in the sugar, eggs, and vanilla. Whisk in the reserved flour mixture until just combined.
  4. Transfer mixture to the prepared pan. Bake for 25 to 30 minutes, or until a skewer inserted into the center of the pan comes out with a few moist crumbs attached. Cool on a rack at least 20 minutes.
  5. Transfer the brownies to a cutting board. Using a 3 1/2-inch heart-shaped cookie cutter, cut out two heart shapes. Cover with plastic wrap until ready to assemble sundaes.
  6. Spoon a few tablespoons of Raspberry Sauce onto each dessert plate. Place a brownie heart next to a scoop of strawberry ice cream. Serve.

Seared Duck Breast with Cherries and Port Sauce


  • 2 5-to 6-ounce duck breast halves or one 12-to 16-ounce duck breast half
  • 2 tablespoons (1/4 stick) chilled butter, divided
  • 1/4 cup finely chopped shallot (about 1 large)
  • 1/2 cup low-salt chicken broth
  • 8 halved pitted sweet red cherries, fresh or frozen, thawed
  • 2 tablespoons tawny Port
  • 1 tablespoon orange blossom honey

Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.

Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.

What to drink: With the duck, pour a medium-bodied red from Spain's Rioja region. We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes.

Sliced Strawberries with Grand Marnier Zabaglione

  • 1 pound strawberries, hulled, thinly sliced (about 2 1/2 cups sliced)
  • 3 large egg yolks
  • 3 tablespoons Grand Marnier or other orange liqueur
  • 2 tablespoons water
  • 1 1/2 tablespoons sugar
  • 1 tablespoon crème fraîche or sour cream
  • 2 fresh mint sprigs (for garnish)
Divide strawberries between 2 bowls or large wineglasses. Whisk egg yolks, Grand Marnier, 2 tablespoons water, and sugar in medium metal bowl. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk until mixture becomes thick and foamy, 2 to 3 minutes. Remove from heat; whisk 1 minute longer. Whisk in crème fraîche. Spoon warm zabaglione over strawberries. Garnish with mint sprigs. Serve immediately.

Radicchio and Mushroom Chicken Roulade

Ingredients

  • 2 boneless, skinless chichen breast halves (reserved from Stuffed-Noodle Soup)
  • Coarse salt
  • 1 small head radicchio, cored, leaves separated
  • 3 tablespoon unsalted butter
  • 2 tablespoon extra-virgin olive oil
  • 3 shallots, finely chopped
  • 8 ounces shiitake mushrooms (half chopped, half cut into 1/2-inch thick slices)
  • 1 chicken liver (reserved from Stuffed-Noodle Soup), finely chopped
  • 1 tablespoon finely chopped fresh sage
  • Freshly ground pepper
  • 1/2 cup Marsala wine
  • 1/4 cup freshly shredded mozzarella cheese
  • 10 cipollini or pearl onions, peeled
  • 1/4 cup chicken stock (reserved from Stuffed-Noodle Soup)

Directions

  1. Using a chef's knife and starting on 1 long side, slice open chicken horizontally, stopping about 1/2 inch before reaching opposite side. Open each like a book, and place between 2 pieces of plastic wrap. Pound with the flat side of a meat mallet to 1/4 inch thick. Refrigerate in plastic until ready to use.
  2. Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add 1 tablespoon salt. Add radicchio, and cook 30 seconds. Using a slotted spoon, transfer to ice-water bath to cool. Transfer radicchio to a plate lined with paper towels, and pat dry. Remove tough core from each leaf. Set radicchio aside.
  3. Heat a medium saute pan over high heat. Add 1 tablespoon each butter and oil. Add shallots, and stir. Add chopped mushrooms, chicken liver, sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until liver is no longer pink, 2 to 3 minutes. Add 1/4 cup Marsala, and cook until liquid has evaporated, about 30 seconds. Set aside to cool.
  4. Remove top layer of plastic from chicken. Season with salt and pepper. Spread half the mushroom mixture over one breast, leaving a 1/4-inch border. Place 3 or 4 radicchio leaves over mushroom mixture. Sprinkle with half the cheese. Using plastic wrap to lift and guide chicken, roll up; twist plastic at both ends. Repeat with remaining breast. Refrigerate at least 1 hour (up to 3).
  5. Preheat oven to 450 degrees. Unwrap chicken bundles; tie with kitchen twine. Season with salt and pepper. Heat 1 tablespoon butter and the remaining tablespoon oil in an 8-inch ovenproof skillet over high heat. Place chicken, seam side up, in skillet. Add cipollini. Cook, turning chicken and stirring cipollini occasionally, until chicken is brown on all sides. Add remaining 1/4 cup Marsala and the stock. Cook, swirling pan occasionally, until slightly reduced, about 30 seconds.
  6. Cover, and transfer pan to oven. Bake until chicken has cooked through, about 15 minutes. Transfer chicken and cipollini to a plate. Wipe out pan; place over high heat. Add remaining tablespoon butter. Add sliced mushrooms, and cook, stirring, until golden, 2 to 3 minutes.
  7. Remove twine from chicken. Thinly slice chicken crosswise, and serve with cipollini and sauteed mushrooms.

Ingredients

  • 4 large egg yolks
  • 1/4 cup sugar
  • Pinch of salt
  • 2 tablespoons unsweetened cocoa powder
  • 2 ounces bittersweet chocolate
  • 3/4 cup heavy cream

Directions

  1. Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.

  2. In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.

  3. Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.

Cook's Note

To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.

Ingredients

  • 1 orange
  • 10 ounces Pacific sole, (see Note) or tilapia fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons unsalted butter
  • 1 medium shallot, minced
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons chopped pecans, toasted (see Cooking Tip)
  • 2 tablespoons chopped fresh dill

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Preparation

  1. Using a sharp paring knife, remove the skin and white pith from orange. Hold the fruit over a medium bowl and cut between the membranes to release individual orange sections into the bowl, collecting any juice as well. Discard membranes, pith and skin.
  2. Sprinkle both sides of fillets with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the fillets and cook 1 minute for sole or 3 minutes for tilapia. Gently flip and cook until the fish is opaque in the center and just cooked through, 1 to 2 minutes for sole or 3 to 5 minutes for tilapia. Divide between 2 serving plates; tent with foil to keep warm.
  3. Add butter to the pan and melt over medium heat. Add shallot and cook, stirring, until soft, about 30 seconds. Add vinegar and the orange sections and juice; loosen any browned bits on the bottom of the pan and cook for 30 seconds. Spoon the sauce over the fish and sprinkle each portion with pecans and dill. Serve immediately. Makes 2 servings.

Tips & Notes

  • Ingredient Note: The term “sole” is widely used for many types of flatfish from both the Atlantic and Pacific. Flounder and Atlantic halibut are included in the group that is often identified as sole or grey sole. The best choices are Pacific, Dover or English sole. Other sole and flounder are overfished.
  • Cooking Tip: To toast chopped nuts or seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Ingredients

  • All-purpose flour, for dusting
  • 1 large egg, at room temperature, separated (see Baking Tip)
  • 2 tablespoons plus 4 teaspoons sugar, divided
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • 1 teaspoon freshly grated lemon zest
  • 2 tablespoons lemon juice
  • 1/8 teaspoon vanilla extract

This recipe calls for:

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Preparation

  1. Preheat oven to 375°F.
  2. Prepare Crust for Two.
  3. Dust a work surface with flour and turn the dough out onto it. Dust the dough with flour and roll into an 8-inch circle, dusting with flour as necessary to prevent sticking. Transfer the crust to a 6-inch tart pan with 1-inch sides and removable bottom (see Sources or Equipment Tip). Press the crust into the bottom and up the sides, folding the overhanging dough back into the pan to form double-thick sides. Prick the bottom and sides with a fork.
  4. Bake the crust until lightly browned, 20 to 22 minutes. Set aside to cool for 10 minutes. Increase the oven temperature to 425°.
  5. While the crust is cooling, whisk egg yolk and 2 tablespoons sugar in a medium bowl until thick and pale yellow, about 1 minute. Whisk in cornstarch until combined.
  6. Bring water, lemon zest and lemon juice to a boil in a small saucepan over medium heat. Remove from the heat. Whisk about half the lemon mixture into the yolk mixture in a slow, steady stream. Whisk the combined mixture back into the remaining lemon mixture in the pan. Return the pan to the stove and cook over low heat, whisking constantly, until thickened and puddinglike, 1 to 3 minutes. Pour into the prepared crust and spread evenly to the edges.
  7. Beat egg white in a small bowl with an electric mixer at medium-high speed until soft peaks form. Beat in the remaining 4 teaspoons sugar in a slow, steady stream until stiff peaks form. Beat in vanilla. Mound the meringue over the warm filling; spread to the crust’s edges, forming peaks with a rubber spatula.
  8. Bake the tart until the meringue is lightly browned, about 8 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool to room temperature before serving.

Tips & Notes

  • Baking Tip: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Ingredients

  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon orange marmalade
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon cornstarch
  • 8 ounces chicken tenders
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 large shallot, minced
  • 1/2 teaspoon freshly grated orange zest

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Preparation

  1. Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
  2. Sprinkle chicken with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
  3. Add the remaining 1 teaspoon oil and shallot to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.

Tips & Notes

  • Note: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

Ingredients

  • 1/2 cup nonfat ricotta cheese, (4 ounces)
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 12 ladyfingers, (about 1 3/4 ounces)
  • 4 tablespoons brewed espresso, or strong coffee, divided
  • 2 tablespoons bittersweet chocolate chips, melted (see Tip)

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Preparation

  1. Combine ricotta, sugar, vanilla and cinnamon in a medium bowl.
  2. Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

Tips & Notes

  • Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.
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