Valentine's Day Gift Ideas

I know that a lot of people hate Valentine's Day with a passion, but I love it!  It is the one day when Cynical Me actually likes to tell people that I like them.  So since it is officially February today, I thought I would create a list of delicious goodies you could give someone special or share with a friend while you are watching Somethings Got To Give.

Lets start with chocolate:

L.A. Burdick has these adorable chocolate mice.  They are just too cute to pass up.  The chocolate hearts and cigars are fun too.

An expensive, but fancy gift of Champagne with Rose Truffles from Vosges would be perfect for the traditional romantic.  Vosges also carries Champagne with Exotic Truffles too.

You can also by the Exotic Candy Bar Library and divide the bars of chocolate among friends.  I love the Woolloomooloo bar :)  Vosges really has an extensive selection of gifts, so be sure to check out their website.

Candy:

I cannot say enough good things about Bequet Caramels (click here to read my review).  These caramels are to-die-for.  Instead of the traditional chocolate, try the Chipotle Caramels to spice things up, or the Celtic Sea Salt Caramels.  SO GOOD.  Click here to visit the Bequet Confections.

Divan's Turkish Delight.  Okay, so I have never had this candy, but it is so pretty.  I regret not trying any at Borough Market last year.  You can find this brand at Harrods.  Click here to order.

The All Bacon & Chocolate Gift Box from Vosges would an amazing gift for the bacon lover.

There is also this Sir Francis Peanut Brittle that looks like fun.

Cookies:

Momofuku Compost Cookies ship in packs of 6.  Their Cornflake Cookie is pretty good too.  Click here to order.

If you want to get cutesy, try a French macaron.  If only Laduree had a shop in the States, but alas they don't.  Instead try Macaron Cafe.  They deliver nationwide.

Tea:

Kusmi Sweet Love Tea is one of their most popular teas.  Who can resist their hot pink tins?  The tea is sweet and spicy, and is delicious with some milk and sugar.

Harney & Sons has a Valentine's Tea Blend of chocolate tea with rose buds for the season.

And if you want something to sweeten the tea, try this Four Cheese Honey Flight or the Ames Farm Honey Sampler from Terrain.

The Best Thing I Had In My Mouth - Vosges Amalfi Bar

I have been a little sluggish posting, because I have been sick this past week and only been eating ramen and coconut ice cream pops.  So finally on Monday I was back on top, and could start stuffing my face again.  Chipotle Mondays - hooray!  It is crazy how much I can miss eating!

Anyways, the same weekend I went to Kusmi Tea, I also stop by Vosges Haute Chocolat in the Upper East Side.  Although, I think the shop's help could be a little friendlier and more informative (take note from Kourtney of Kusmi Tea please), Vosges has some amazing flavor combinations.  I ended up getting the Mini Exotic Candy Bar Library.  Throughout out the week I have been randomly choosing a bar to try.  The first one I tried was the Amalfi Bar.  Before I tried it, I was disappointed because it was white chocolate, but once I tasted it, I changed my tune.  The white chocolate is mixed with lemon zest and pink peppercorns.  First off, it is beautiful and festive, second off, the flavors are to die for.  At first it tastes like a creamy lemon cheesecake, then you get a bite of peppercorn and it takes it to a whole new level.  This is definitely I the best thing I had in my mouth this week.

Click here to check out Vosges's website, these chocolates would be great for gifts.

Click here to check the cinnamon ice cream I made last year.

Murray's Cheese

Have you been to Murray's Cheese?  Do you live in New York City?  If you answered "no" to the first question, and "yes" to the second question, then please stop reading this post and immediately go to Bleeker Street.  As a former cheese-hater, I give 95 percent of the credit to Murray's Cheeses for changing my cheese-hating ways.  Growing up, I would not eat anything with cheese on it.  I would rip the cheese off pizza until I was in college, where it was socially unacceptable to do so.  I would send back salads that had a sprinkle of cheese.  The smell of my mom's cheese dip, still makes me gag as I pass by the crock pot, but Velveeta isn't cheese right?So please prepare for a lengthy post, confessing my love and alliance to Murray's Cheese.  At the end of it, there will be a recipe, I promise.

I have only been to the original Murray's Cheese Shop on Bleeker Street, but there is also a shop in Grand Central Station.  The store has a large cheese counter of course, and also has a charcuterie section, as well as special products such as honey, pickles, and gourmet ice cream.  Behind the counter you will find friendly cheesemongers ready to help you and answer any questions you have.  But the best spot in the whole store is the class room just in the back and up some steps.

Fritz on left and Garrett on right.

My first class was a gift for my birthday a couple years ago.  It was a beer and chocolate pairing class, taught by Fritz Knipschidt, owner of Knipschidt's Chocolatier, and Garrett Oliver, brewmaster of Brooklyn Brewery.  After my first class, I was hooked, and I have taken many more classes since.  Some of my favorites include Perfect Pairing of Wine and Cheese, the Mystery of the Cheese Caves, and most recently, the In A Pickle class.  Each class is set up with long tables placed in a u-shape, with the instructor up front.  At each seat, there is a plate filled with the cheese, or chocolate, or any other gourmet food you are learning about, and usually some wine and water.

Oh, and besides the food you are learning about, there are fresh baguettes, dried cherries and apricots, walnuts, and my favorite - Marcona almonds.  Along with your delicious plate of food is a packet that has information on everything you are trying for the night, as well as a space for you to take notes.  Another staple for each class, is the education and events coordinator, Sascha Ingram.  Sascha has a genuine and upbeat personality, which helps loosen everyone up at the start of the class, as she introduces the instructor and tells us what is to be expected for the night.  She also teaches a few classes here and there too.  I highly recommend saving a bit of your dough (classes range from $50-$75 usually), and signing up for a class.  It is well worth the money, and it a fun way to learn more about cheese, etc. from someone who really knows.  Every instructor I have had is passionate about the products, and want you to like them as much as they do.  Click here to view their class list for the fall, and sign for one - their classes fill up pretty quickly, especially the classic Cheese 101 class.

So my recent class was taught by the dreamy Bob McClure, of McClure's Pickles.  Bob is young guy (actor, writer, and pickler), living the dream with help from his brother (who is co-owner of McClure's Pickles), and support from the rest of his family.  Bob has been making pickles with his grandfather since he was six years old, and his has been using his great grandmother Lala's recipe for his pickles.  That night we snacked on pickles (love the McClure's Spicy Pickles), cheese, and a jam and mustard, and then got our hands dirty and made some classic garlic dill pickles.  This week I opened my jar, and I was thrilled to have the crunchiest pickle I have had in my life.  Besides the crunch, which is of high importance to me, the flavor was great too.  Bob emphasized the importance of getting the freshest ingredients you can, encouraging us to go to the farmers market, get some kirbys, and throw them on some ice (do not freeze), until ready to use - which should be as soon as possible.

Here are the ingredients for Bob McClure's Garlic and Dill Pickles:
-6 pounds small pickling cucumbers
-12 cloves of garlic, peeled and halved (Bob recommended Christopher Ranch peeled garlic, if you are making a lot of pickles)
-1-2 bunches of dill
-3 cups water
-3 cups of distilled white vinegar (vinegar should have 4-5 percent acidity so it can keep the bacteria out of the jar)
-1/4 cup pickling salt (Kosher salt can be substituted)

Directions

1.  Wash cucumbers, and place in a large deep bowl with ice.  Cover and put in fridge.  Let cucumbers soak in ice while you prep other materials.
2.  Wash dill thoroughly and trim off roots (if any remain).
3.  Place peeled garlic in a small bowl and pour hot vinegar over garlic.  Let stand for 1 minute then pour vinegar out.  The hot vinegar inactivates an enzyme that turns the garlic blue when you pickle it.
4.  Fill a large pot with water.  Place a har in the pot and make sure the water is at least 1 inch above the top of the jar.  Remove the test jar ad bring water to boil.
5.  In another large pot, combine the vinegar, water, and pickling salt.  Bring the brine to a rapid boil.  Stir the salt to make sure it doesn't stick to the bottom of pot.
6.  While pots are getting up to a boil, take cucumbers out and quarter them.  Then take 1 spear, grab your mason jar and place inside the jar.  Make sure cucumber stands 1/4 to 1/2 inch below the rim if the jar.  Trim your cucumbers to this size.  (Keep the little bits too for later).
7.  After water is boiling, submerge mason jars in pot and sterilize for about 90 seconds.  Remove jars carefully with jar tongs.
8.  In each jar, place 2 halves of garlic, one small handful of dill, then enough cucumbers to fill the jar, making sure cucumbers are below the "neck-line."  (If using pint jars, double the amount of dry ingredients in each jar).  Be sure to pack the jars tight enough that the jar could be flipped over and nothing would fall out.
9.  Place 2-piece lids in boiling water for 90 seconds, then carefully remove and place in a bowl.
10.  Fill jars with hot brine, leaving about a 1/4 inch of space.
11.  Cap and seal jars.  Turn them over to make sure you have an adequate seal.  Repeat until all jars are completed.
12.  Place jars back in boiling water pot.  Process sealed jars in boiling water for 10 minutes.
13.  Wait a week to two weeks before eating.  Refrigerate after opening.  Pickles will keep for up to 1 year if stored in a cool, dry place.

I would definitely make these again if there are any Kirbys left from the season...otherwise I am thinking of using my green beans from my CSA for pickling.  I think they could be pretty delicious too.

Aztec "Hot" Chocolate Ice Cream

This is the best ice cream I have ever made (which isn't hard since I have only made a few kinds), but it is also one of the best ice creams I have ever tasted. I found this recipe for Aztec "Hot" Chocolate Ice Cream in David Lebovitz's The Perfect Scoop. What makes this chocolate ice cream special is its complex flavor due to the chile powder, ground cinnamon, and brandy added. Lebovitz suggests using ancho or chipotle chile powder, which you can find at Mexican markets. I found whole dry ancho chiles in Dallas, Texas at a bulk food store called Sprouts Farmers Market, and ended up just grinding a couple up (after removing their stems) in a coffee grinder I rarely use. The coffee grinder create a pretty fine powder, but it was still coarse enough that it created a subtle texture in the ice cream. If you are worried about the strength of your chile powder, add a small amount and let it sit for a while and see if you like it before adding more.

Here are the ingredients for David Lebovitz's Aztec "Hot" Chocolate Ice Cream:
-2 1/4 cups heavy cream
-6 tablespoons unsweetened Dutch-process cocoa powder
-3/4 cup sugar
-3 ounces semi-sweet or bittersweet chocolate, chopped
-1 1/4 cups whole milk
-1 teaspoon vanilla extract
-Pinch of salt
-1 1/4 teaspoons ground cinnamon
-2 to 3 teaspoons chile powder
-2 tablespoons brandy

To begin, chop the chocolate and set aside.
Whisk together the cream, cocoa powder, and sugar in a large saucepan. Heat the mixture over medium heat, whisking frequently, until it comes to a full rolling boil. It will start to foam up.
Remove from heat and add the chopped chocolate, then whisk until it is competely melted.
Stir in the milk, vanilla, salt, cinnamon, chile powder, and brandy.Pour the mixture into a blender and blend for 30 seconds, until very smooth.
Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to instructions.
Place your ice cream in an air tight container and place plastic wrap on top to reduce freezer burn.

If you get a chance to make ice cream - make this one! It is so satisfying - chocolatey, warm, and hint of brandy all the way through - you will not be disappointed.

Flourless Double-Chocolate Pecan Cookies

I miss a lot of things about Lawrence, Kansas, but I particularly miss the choc et choc cookies from Wheatfields. Every time I ate one of their delicious cookies, I would wonder how they made them so someday I could recreate them myself.

Last month, I got my Everyday Food magazine and found a recipe for flourless double-chocolate pecan cookies. Although these cookies aren't the exact version of the choc et choc cookies at Wheatfields, they do trick in New York. I also think that the Wheatfield's cookies use walnuts instead of pecans, but I actually like pecans better anyways. The great thing about these is that they are gluten-free and still delicious. The first time I made these they burned because my oven is crazy (usually 75 degrees off, but on occasion off more with out letting me know). This didn't stop people from eating them up within a day.

Here are the ingredients for Everyday Food September 2009 issue's Flourless Double-Chocolate Pecan Cookies (makes a dozen large cookies):
-3 cups confectioner's sugar
-3/4 cup Dutch-processed cocoa powder, spooned and leveled
-1/2 teaspoon coarse salt
-5 ounces bittersweet chocolate, chopped
-1 1/2 cups pecans, chopped (you can substitute other nuts or leave them out completely)
-4 large egg whites, room temperature

To begin, preheat oven to 325 degrees and line two baking sheets with parchment paper.

In a large bowl, whisk together sugar, cocoa, and salt.
Chop chocolate and pecans, then stir into flour mixture.
Add egg whites and stir just until incorporated. Don't over mix.
Drop dough by 1/4 cupfuls, 3 inches apart, onto baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through.
Transfer cookies onto a wire rack and allow to cool completely.
These cookies come out glossy and have a crisp edge with a chewy, meringue-like center. I am definitely going to make them again very soon.

For original recipe, click here.