You might notice a distinct lack of heart-shaped-ness in this week’s dish. I couldn’t bring myself to buy the traditional moulds for this dessert, so substituted a colander, instead. We’re not big fans of Valentine’s Day around here. We’d rather celebrate Kevin’s birthday, which is within a few days of the holiday. When we first started dating, we had a tentative conversation about it:
“So, I’m not really into the whole Valentine’s Day thing, are you?”
“No, not at all! That’s so great we’re on the same page!”
Obviously, reconstructing conversations is outside of my skills set, but you get the idea. We’d had partners in the past who celebrated it and it was a relief to both of us to be able to let it go. It’s one of those holidays that engenders the sort of high expectations that can lead to disastrous results – like New Year’s Eve, but with more self-esteem involved. Sis Boom Blog’s Trevor has a story that tells it so much better than I could, so I’ll leave it at that.
I’ve not tasted this dessert yet, though I’ve tasted all its components, so perhaps I’ve tasted it after all. My no coeur in this crème version of this week’s recipe is going to taste pretty fabulous. Instead of liqueur, I added a couple of teaspoons of Campbell’s Gold amaretto-spiked honey. Drizzled on top is more of the honey and Dorie’s bittersweet chocolate sauce. (I should have stuck with just the chocolate sauce for drizzling purposes, as the honey made everything a little bit smeary. Oh, well.)
With this dessert and a pot of chocolate sauce in the fridge, I think we’re set for a cosy weekend. Happy Valentine’s Day to those who celebrate it and a very relaxing weekend to all.
You can find many other blogged descriptions of this week’s FFWD recipe here: Coeur à la Crème