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February 8, 2012

Pat's Kitchen Patricia Altomare The Gloucester Daily Times Wed Feb 08, 2012, 05:28 AM EST

It's special when someone gives you a satin- and lace-covered box holding chocolates, or toasts you with champagne to say "you're mine," all those romantic symbols of Valentine's Day. And, yes it is great to be a part of that.

But Valentine's Day can be for showing love and caring in many different ways, and to a lot of different people in your life.

Take advantage of this entire month (it's Heart Month), and do just that.

Start with yourself! Be good to your own heart: De-stress with a good book, take a walk, light more candles around the house, pamper yourself a little.

For that special someone: Write 30 "messages of love" and leave all around the house so that special someone will find them during the month. Take a walk together and hold hands. Write a few "coupons to collect" for items such as a 15-minute backrub.

Name your children and grandchildren King or Queen for the day. Devote that day to their favorite thing to do and eat. Be silly! Even if you can't sing, sing a song to them — a minute of embarrassment will be a lifetime memory for them.

Remember that special senior in your life. In this high-tech world we don't get many hand-written letters, but do you remember how good it felt to get one? Write a letter that isn't necessarily a love letter, just share your day.

Cooking or baking for people you care about remains one of the oldest ways to say "I'm thinking of you." Sweet treats are for Valentine's Day, but don't limit yourself. For instance, my friends and family almost fall to my feet when I bake bread for them.

Whether for Valentine's Day or any day this month, invite a few neighbors and friends over for tea or coffee. Set a pretty table with some flowers and make this dessert to serve. It will make your day in many different ways.

Chocolate Velvet Dessert

I've had this contest-winning recipe (not mine), which is perfect for all special occasions, in my recipe collection for several years now. Placed on a white serving dish centered on a red tablecloth, this creamy dessert will look so pretty on your table.

(You will need a 9-inch springform pan)

Ingredients:

1 1/2 cups chocolate wafer or cookie crumbs

2 tablespoons sugar

1/4 cup butter (no substitute), melted

2 cups semisweet chocolate chips

6 egg yolks

13/4 cups whipping cream

1 teaspoon vanilla extract

Chocolate buttercream frosting:

1/2 cup butter, softened

3 cups confectioners' sugar

3 tablespoons baking cocoa

3 to 4 tablespoons milk

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inch up the sides of a greased 9-inch springform pan. Bake at 350 degrees for 10 minutes. Cool.

In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool.

In a mixing bowl, combine egg yolks, cream and vanilla; beat well. Gradually stir a third of the cream mixture into the melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust. Place pan on a baking sheet. Bake at 350 degrees for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen.

Cool 1 hour longer. Refrigerate overnight.

Frosting:

In a mixing bowl, cream butter. Combine confectioners' sugar and cocoa; add to butter with enough milk to achieve frosting consistency. Pipe into center of dessert. Refrigerate any leftovers.

Good to hear from you!

Dear Pat,

I do enjoy your column though I no longer try as many recipes as I once did. However, I'm also a former copy editor who automatically "spots" even minor errors in any printed material.

In the Spinach Salad recipe (1/27/12), sherry is listed twice; in the heading and your introduction. However, the ingredients specify red-wine vinegar. To aid someone trying this recipe perhaps you could clarify.

Sincerely, Evelyn

Dear Evelyn,

I'm glad you let me know. I proofread before sending, admittedly too fast, and missed my error. Correction is "sherry vinegar or red-wine vinegar".

You are obviously very skilled at your former position.

Thanks again, Pat

Dear Pat,

In regards to a reader looking for the recipe for "todos," I've enclosed the recipe I have used for many years, ("Italian Dodos"); a favorite of my family, friends and co-workers. It may be a little different but I promise you that she'll be pleasantly surprised with the taste, and will enjoy these cookies for many holidays to come.

Sincerely, Joyce

Dear Joyce,

Thank you for your hand-written note with recipe. I have sent it to Linda so she will have all versions. The only difference in your recipe is the addition of a teaspoon of orange extract to the batter. Sounds good.

Pat

Hi Pat,

First, I enjoy your column! Secondly, could you email me the recipes for the Italian cookies? My mom used to make these (we called them Tho-thos), and she passed down the recipe to me but many exact measurements are missing as she didn't measure. Would love to see the versions others have.

Thank you, Valerie

• • •

Patricia Altomare invites feedback. Email her at patakitchen@yahoo.com, or write care of Gloucester Daily Times, 36 Whittemore St., Gloucester, MA 01930.

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