Marian Platt

Regardless of the weather, February is a fun month — primroses appear in our markets, friends gather for the Super Bowl game and there’s that romantic holiday, St. Valentine’s Day followed by Lincoln’s birthday and then Washington’s birthday when we all eat cherry pie. The first of the month my only grandson has a birthday and the last day of the month my only granddaughter has a birthday, on my birthday.
So many occasions for sweets — especially chocolate. Deep is our love for chocolate — it nourishes the spirit and we now know it is good for us.

Chocolate Silk Pecan Pie
1 pie crust
1/3 cup sugar
1/2 cup dark corn syrup
3 tablespoons butter, melted
1/8 teaspoon salt
2 eggs
1/2 cup chopped pecans
1 cup hot milk
1/4 teaspoon vanilla
1 1/3 cups semisweet chocolate chips
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
Beat sugar, corn syrup, butter, salt and eggs in a small bowl with an electric mixer on medium speed for 1 minute. Stir in pecans. Pour into pie crust in pie plate. Bake in preheated 350-degree oven 35-45 minutes or until the center of the pie is puffed and golden brown. Cool 1 hour.
While the filled crust is cooling, place hot milk, 1/4 teaspoon vanilla and the chocolate chips in a blender or food processor; cover and blend on medium speed about 1 minute or until smooth. Refrigerate about 1½ hours or until the mixture is slightly thickened but not set. Gently stir and pour over the cooled filling in the pie crust. Refrigerate about 1 hour or until firm.
Beat whipping cream, powdered sugar and 1/4 teaspoon vanilla in a chilled small bowl on high speed until stiff peaks form. Spoon over the filling. Store in refrigerator.
— recipe from Betty Crocker Holiday cookbook.

Chocolate Truffle Tart
Crust
1 egg yolk
2 tablespoons heavy cream
1/2 teaspoon vanilla
1 1/4 cups flour
3/4 cup powdered sugar
1/4 cup cocoa
1/4 teaspoon salt
10 tablespoons (1¼ sticks) unsalted butter, cut into 1/2-inch pieces
Whisk together the yolk, cream and vanilla in a bowl. Process the flour, sugar, cocoa and salt in a food processor until combined. Add the butter and pulse until mixture resembles coarse cornmeal.  
Turn the dough out onto a work surface and flatten into a 6-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Then roll out to fit an 11-inch springform tart pan with removable bottom. Press dough against the sides of the pan. Set the pan into the freezer for 30 minutes.
Weight down the dough-lined tart pan and set into a preheated 375-degree oven and bake about 30 minutes; remove weight and bake 5 minutes more. Let cool to room temperature.

Filling
2 cups heavy cream
1½ pounds bittersweet chocolate, chopped
12 tablespoons (1½ sticks) unsalted butter, room temperature and cut into 1/2-inch pieces
2 tablespoons cognac
Bring cream to a simmer in a pan over medium-high heat. Pour the hot cream over the chocolate in a bowl and set aside for 1 minute. Whisk the chocolate and cream until smooth; slowly stir in the butter until combined. Stir in the cognac.
Pour the filling into the cooled tart shell. Spread the filling to the sides of the shell and smooth the top. Refrigerate until firm, at least 2 hours.  
— recipe from Cook’s Illustrated

And in honor of Washington’s birthday try these

Cherry Chocolate Cookies
1 1/4 cups butter (no substitutes)
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 package semisweet chocolate chips
maraschino cherries, halved
In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in chocolate chips.
Drop by heaping tablespoonfuls 3 inches apart onto parchment-covered baking sheets. Top each with a cherry half. Bake in a preheated 350-degree oven 10-12 minutes or until edges are firm. Remove to wire racks to cool.
— recipe from Taste of Home’s Holiday & Celebrations Cook Book 2002

All sinfully rich but just the desserts for a special occasion in a month so full of surprises and fun happenings.


Marian Platt can be reached at 683-4691 or via e-mail at mlplatt@olypen.com.