Sunday, February 12, 2017

For My Non-Romantic Valentine

My husband detests Valentine's Day. Every year he touts that it is nothing more than a "Hallmark holiday," manifested merely to sell cards. Hmm... Well, listen up buddy, there is more to the story than manufactured greeting cards. Besides being rooted in the pagan fertility festival of Lupercalia, there are two other legends for the creation of the most romantic day of the year. The first legend begins in third century Rome. Valentine, who was a priest, secretly married young lovers after Emperor Claudius II outlawed marriage for young men because he believed unmarried men made better soldiers. When Valentine's actions were discovered, Claudius ordered that he be put to death.

The second legend is believed that an imprisoned Valentine fell in love with a young girl who visited him during his confinement. Before his death, he wrote her a love letter and signed it "From your Valentine." That's pretty romantic! Either way, Valentine's Day is celebrated in the middle of February to commemorate the anniversary of Valentine's death, approximately 270 A.D. In addition, the oldest known valentine is a poem written by Charles, Duke of Orleans, to his wife while imprisoned in the Tower of London in 1415. It wasn't until the 1840s, that Esther A. Howland (sans Hallmark) began selling the first mass-produced valentines in America.

Well, if that convinces my husband or not, I am still going to make perhaps the most elegant and seductive dessert I know, "Double Chocolate Pate!" This decadent recipe, from the luxurious Greenbrier resort, consists of a velvety chocolate center enrobed in a crisp chocolate couverture. This recipe requires that you freeze the velvety center in a loaf pan for 24 hours before encasing it in the chocolate coating. So, you will need to start at least a day in advance. In addition, have a pot of simmering water on the stove and two heat-proof bowls ready for make-shift double boilers, see Gadgets-No Double Boiler? before beginning. I like to serve it with a raspberry coulis, which is nothing more than a bag of thawed frozen raspberries pureed with some water in a blender, sweetened to taste with sugar, and passed through a strainer to remove excess seeds. And finally, while this dessert may be a little messy to make, it really is simple and definitely exceedingly romantic!

It really is beautiful!

  This is how I like to serve it!

This is how I serve it to my husband! Ha! Ha!

Double Chocolate Pate

Makes one 10x4-inch loaf.

Ingredients:
For the Pate
8 ounces good-quality semi-sweet chocolate, roughly chopped
4 egg yolks
1/2 cup granulated sugar
4 tablespoons cognac (or other liqueur, such as Grand Marnier)
2 cups heavy cream

For the Chocolate Coating
8 ounces good-quality semi-sweet chocolate, roughly chopped
3 tablespoons unsalted butter
1/2 cup heavy cream

Directions:
For the Pate
Cut a piece of plastic wrap 15 inches long and 10 inches wide (or the length of the loaf pan). Line the pan with the plastic, keeping it as smooth as possible, so the 2 long sides and the bottom are covered by the 2 short sides stay bare (greasing the inside of the pan will help stick the plastic in place). Put the chopped chocolate in a double boiler and melt over low heat. Cool slightly.

In another double boiler, combine the egg yolks, sugar and cognac and whisk constantly over simmering but not boiling water (the bottom of the bowl should never be too hot to touch) until the mixture is very thick and fluffy and has tripled in volume, about 5 minutes.


Remove from the heat and fold in the melted chocolate. (The mixture may appear stiff at this stage.)


Whip the cream in a large bowl until it forms soft peaks. Stir a small amount of the whipped cream into the chocolate mixture; repeat until the mixture is fairly loose and the chocolate is well-blended with the cream, then fold in the remaining whipped cream.


Pour the mousse into the prepared loaf pan, rapping the pan lightly on the work surface to eliminate any air bubbles. Fold the plastic wrap securely over the top of the pan and freeze the pate for at least 24 hours.


The next day, make the chocolate coating; melt the chocolate and butter together in a double boiler, then stir in the cream.


Cut a piece of heavy cardboard so it fits exactly into the top of the loaf pan. (I use a piece of foil to make a pattern!)

Cover the cardboard with plastic wrap or aluminum foil. (To help remove loaf from pan, place in a pan with hot water and refreeze before continuing.) Remove the plastic from the top of the loaf and invert the pate onto the cardboard and remove the remaining plastic wrap and pan. Place the pate on a rack with a tray or plate (or bowl) underneath to catch the excess chocolate. Pour the chocolate coating evenly over the pate, spreading with a spatula if necessary to coat the top surface and sides, and reserving the excess.


Return the pate on the cardboard to the freezer to set.

When the coating is firm, flip the pate so the uncoated side is up. Remove the cardboard.


Reheat the remaining chocolate coating and pour it onto the uncoated surface, smoothing with a spatula.

Return the pate to the freezer until ready to serve. To serve, slice the frozen pate with a thin-bladed knife into 1/2-inch slices (to make slicing easier run the knife under hot water, wipe dry, then slice.) (I find that by setting the pate out 5-10 minutes before slicing helps to prevent the coating from cracking.) Arrange each slice on a dessert place and let rest 4-5 minutes to soften slightly before serving.

Recipe from The Greenbrier Cookbook: Favorite Recipes From America's Resort.

Happy Valentine's Day!

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