Ours will be on Sunday..... Short Ribs in a Nebbiolo sauce and creamy Gorgonzola Polenta... some sauteed rabe or dandelion greens, and my favorite Valentine's Dessert, Coeur a la Creme, for dessert. (The mold is heart-shaped!
) (this is MY recipe)
Coeur a la Creme with Raspberry Sauce
The following is a very romantic and unexpected dessert. The white heart with the raspberry sauce makes such a beautiful presentation. If you can find Fromage Blanc, it will give you the lightest texture mold. It won't upstage a glass of Inniskillin's fabulous Ice Wine, or a glass of Framboise from Domaine Lucien Jacob (of Echevronne, France).
1 cup Fromage Blanc or cream cheese, or 1 cup cottage cheese that has been rubbed through a sieve or pureed in a food processor
1 1/2 cups heavy cream
2 tablespoons sugar
2 egg whites, stiffly beaten with the above sugar, but not dry
Raspberry Sauce (recipe follows)
Blend the cheese with 1 cup of the heavy cream until smooth. Fold in the sugar and egg whites. Line a heart shaped basket or mold with holes in it, using several layers of cheesecloth. Spoon the mixture into the mold, place it in a shallow bowl, and allow to drain overnight in the refrigerator. Unmold, pour on the remaining 1/2 cup cream. To serve, surround heart with raspberry sauce, and pass the rest in a sauceboat.
Prepare cheesecloth by rinsing to remove the sizing and lint. Cut several pieces large enough to line the mold and overlap the sides. This will make unmolding much easier.
1 quart raspberries or two 10-oz pkgs frozen berries
1 cup sugar, or 1/2 cup if using frozen sweetened berries
2 tablespoons Framboise (the liqueur, not the eau de vie)
MASH the berries. COOK over low flame with sugar until soft. PRESS through a fine sieve to remove the seeds, Add Framboise, and chill.