Valentine’s Day 2015

We’ve had such a fantastic weekend! It kicked off Friday night at the Atlanta Ballet’s Romeo et Juliet. I really don’t have words to describe what a wonderful evening this was for me! I absolutely love ballet.

Our evening started with a last minute dindin at Tin Drum Café, and dessert of champagne and chocolate covered strawberries at the theater. At intermission, this convo went down…

Honey: Were you watching the man across the aisle?

Me: (an incredulous) NO! Why? (Because I was so smitten that I’m not sure my back touched the back of the seat for the duration of the two-hour show, and I know I didn’t peel my eyes from the stage.)

Honey: He was sleeping the whole time. I was so jealous of him. I kept trying to figure out what position he was in because no matter what I tried I couldn’t get to sleep.

LOL LOL LOL. Know what?! I don’t even care! I know full well that the ballet is not his thing, and it meant the world to me that he dressed up, insisted on champagne and strawberries, held the doors, took my coat and was just the sweetest, most handsome date in the world. I want to sincerely thank the bestie that hooked us up with the tickets. It was the highlight of my year!!

While we were at the ballet, CeeCee was at her first daddy-daughter dance. My eyes welled with tears when Sister sent me this picture. She’s just so beautiful and I love her so very much. (Her dress is Well Dressed Wolf and Mother made her the monogrammed capelet.)

Then it was up and at ‘em Saturday morning for the Amazing Grace Race – a fundraiser supporting two young girls with cancer. Two of my bestest besties are very close with one of the families and, while I don’t know either of them personally, it was such a tremendous honor to participate in this event. The outpouring of support was so beautiful that it was almost overwhelming. So, while I forewent the Krispy Kreme donuts Honey has delivered to my bedside for the last twelve Valentine’s Days, I truly can’t imagine a sweeter way to have started the day!

After baseball practice and a little cleaning up around the house, we ordered the littles a Papa John’s pizza and set to work on our own dinner!

We started off with cheeses, caramelized bacon and Rossinis… You really haven’t lived until you’ve had caramelized bacon. I made it for girl’s night back before the holidays and Honey was most distraught that there was none left. It seemed like the perfect excuse for another round.

Had a main course of Mustard Marinated Flank Steak, Truffled Mashed Potatoes and Balsamic Roasted Brussels Sprouts…

And finished the evening with Ginger Mascarpone Carrot Cake. I don’t like carrot cake but made this as my gift to Honey :-) Much to my surprise, it was ahhhh-mazing! I’m going to make it again for Daddy-O because he’s a huge fan too.

All of these recipes come from my favorite Barefoot Contessa Foolproof cookbook. You can find the Mustard Marinated Flank Steak and Truffled Mashed Potatoes recipes here.

Caramelized Bacon

Barefoot Contessa Foolproof

½ cup light brown sugar, lightly packed

½ cup chopped or whole pecans

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

¹/8 teaspoon ground cayenne pepper

2 tablespoons pure maple syrup

½ pound thick-sliced applewood-smoked bacon

• Preheat the oven to 375 degrees. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
• Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
• Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it’s underbaked, the bacon won’t crisp as it cools.
• While it’s hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature. Makes about 16 pieces.

Rossini Cocktails

Barefoot Contessa Foolproof

1 pint (2 cups) ripe strawberries, hulled

2½ tablespoons sugar syrup

1 teaspoon Grand Marnier liqueur (I substituted Cointreau because I had it on hand.)

6 orange zest strips, for garnish

1 (750-ml) bottle Prosecco, chilled

• Place the strawberries in the bowl of a food processor fitted with the steel blade and purée until completely smooth. Pour the liquid through a fine-mesh sieve and press to make a seedless purée. Discard the seeds. Add the sugar syrup and Grand Marnier to the purée and refrigerate until very cold. When ready to serve, rub the rim of each glass with the orange zest. Pour the cold Prosecco into Champagne glasses until they’re each three-quarters full. Carefully stir 2 tablespoons of the purée into each glass and serve very cold.
• This says it serves 6-7 so I halved it for just the two of us.

Balsamic Roasted Brussels Sprouts

Barefoot Contessa Foolproof

1½ pounds Brussels sprouts, trimmed and cut in half through the core

4 ounces pancetta, sliced ¼ inch thick (I used bacon.)

¼ cup good olive oil (I just drizzled with oil. I find her recipes to be a bit oily for my taste overall.)

Kosher salt and freshly ground black pepper

1 tablespoon syrupy balsamic vinegar (I used a nice aged balsamic and it was lovely.)

• Preheat the oven to 400 degrees.
• Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.
• Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings and serve hot.

Carrot Cake with Ginger Mascarpone Icing

Barefoot Contessa Foolproof

2 cups sugar

1 1/3 cups vegetable oil

3 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

2 cups plus 1 tablespoon all-purpose flour (or 2 cups plus 1 tablespoon Cup4Cup gluten-free flour)

2 teaspoons ground cinnamon

2 teaspoons baking soda

1½ teaspoons kosher salt

1 pound carrots, grated

1 cup raisins

1 cup chopped walnuts

Ginger Mascarpone Frosting (recipe follows)

Crystallized ginger (not in syrup), chopped, for garnish (I found for under $2 at Trader Joes!)

• Preheat the oven to 400 degrees. Grease 2 (9 x 2-inch) round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
• In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.
• Place one cake on a flat serving plate, rounded side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.

GINGER MASCARPONE FROSTING

12 ounces Italian mascarpone cheese, at room temperature

4 ounces cream cheese, at room temperature

2 cups sifted confectioners’ sugar

2 tablespoons heavy cream

½ teaspoon pure vanilla extract

1/3 cup minced crystallized ginger (not in syrup)

¼ teaspoon kosher salt

• In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners’ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.

Last but not least, I’d be remiss if I didn’t share the precious hand-made Valentine’s Mother did for the littles. So cute, right!?! She also sent me some truffles that I tucked away in my office. Apparently not well enough seeing as the baby found them and ate ALL OF THEM before I even had one.

The baby is fighting a cold and is already in bed… I’ve been doing the same and am on my way as well. The littles are most disappointed that what was probably our best chance at snow this year is now just going to be a cold rainy day tomorrow. Nonetheless, they are sleeping with their jammies inside out… Rain, sleet or snow, I’m just happy to have a long weekend.

xoxo

 

PS. For those of you that love celebrations, just a friendly reminder that Fat Tuesday is two days away!!! We’ll be having jambalaya, King Cake and Throw Me Something Mister cocktails/mocktails. Thank goodness I was at the store at 7AM since the last pictures of my Publix showed bare shelves. As in totally and completely empty. (due to weather)

PPS. With Fat Tuesday just two days away, that means Ash Wednesday is just three days away. I’m pulling out our Lent: 40 Ways in 40 Days free printable cards again!!