Category Archives: French Fridays with Dorie
ffwd: coeur à la crème
I’ve always been intrigued by this heart-shaped dessert molded in its only special ceramic dish with drainage holes. I was glad when coeur à la crème was chosen this month for French Fridays with Dorie. I thought it would make the perfect dessert for our Valentine’s dinner.
I’d never had this dessert before, so had no preconceived notions. This time, I didn’t have the special equipment lurking in my basement, so I went in search of coeur à la crème molds. I found a selection at my new favorite kitchen store, Kitchen Outfitters. They offered both a large one and smaller individual ones. I opted for one large rather than a set of small ones because without knowing whether I would like the recipe, it was more economical (i.e. cheaper).
I’d describe coeur à la crème like a cream cheese mousse. It was sort of like cheesecake, but much airier. You whip some cream cheese in the stand mixer with powdered sugar, vanilla, and liqueur (I used Chambord). Then you whip some cream and fold it into the cream cheese. The concoction gets wrapped in cheesecloth and set in the mold to drain overnight, though my coeur didn’t give off much liquid at all.
I pureed some frozen raspberries with powdered sugar to make a coulis to serve on top of the sliced coeur. I thought this was good, though I probably wouldn’t make it again. Howard, predictably, did not like it. Sigh…
We don’t post the recipes, but you can find it in Dorie Greenspan’s book Around My French Table. To see what other Doristas thought of this recipe and whether their Valentines liked it more than mine, check out their posts here.
On a more positive note, Howard did enjoy the rest of the meal. I made oven-roasted scallops, Israeli couscous and broccoli rabe. And, we drank a lovely bottle of Cava, on a weeknight, so it was decadent.
And, our friend Lauren stopped by with boxes of handmade chocolates! They are gorgeous, and the ones tasted so far, delicious.
Secret Valentine Cookie Exchange
For the on-line cooking group I’m part of, French Fridays with Dorie, we had a fun event for Valentine’s Day: a cookie exchange. I was assigned another participant, and, last week, I sent her cookies along with a few extra surprises. Another person was assigned me, so last week, I received a special package with cookies and some surprises as well.
My package came from Mary at Lights On No Brakes. Mary is my fellow administrator, helping Laurie out with the French Fridays site. Over the past few months, I have come to know Mary better, so it felt extra-special to get a package from her.
It turns out that it’s been Mary’s tradition for many years to send cards for Valentine’s Day. So, not only did I get a lovely card but also a “holiday” letter, like many people send for Christmas, filled with the highlights of her year along with photos. I felt like one of the family.
Mary sent me delicious White Chocolate Chunks Cookies with Pistachios, Dates & Rosemary. Until she sent the recipe, I could taste something mysterious, a bit of je ne sais quoi! I couldn’t quite identify it. Turns out to be the rosemary. Fresh herbs in a cookie is a wonderful touch. I haven’t been sharing my cookies, and have mostly been enjoying them with tea, but Mary says these are good with dessert wine or a coffee drink. I still have a few left.
In addition to the cookies, Mary also treated me to a beautiful little book with thoughts about friendship and some ginger chews. What a wonderful box of presents to celebrate a bright spot in winter.
White Chocolate Chunks Cookies with Pistachios, Dates & Rosemary
Makes about 36-40 cookies.
1 cup plus 1 tablespoon butter (divided use)
2 teaspoons fresh minced rosemary
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup granulated sugar
3/4 cup lightly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
8 ounces white chocolate chunks (use the best brand available to you)
1 cup chopped pistachios
½ cup finely chopped dates (mini-squares)
Melt 1-1½ teaspoons of butter, and saute rosemary until fragrant (do not brown). Pour out on paper towel to soak up extra butter.
Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda and salt. In mixing bowl, combine remaining 1 cup butter, rosemary, sugar, brown sugar and vanilla. Beat until creamy. Add eggs and beat to incorporate. Gradually add flour to egg mixture, mixing well. Stir in chocolate, pistachios and chopped dates.
Drop by rounded teaspoonfuls onto cookie sheets. Bake 8 to 10 minutes. Do not let cookies get overly brown.
Adapted from a cookie recipe of Irving Karas, executive chef, Envy the Steakhouse, Renaissance Las Vegas, 2009.
A Plateful of Happiness 