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"   SEE THE RECIPES Don&amp;#039;t settle for a box of chocolates\u2014this Valentine&amp;#039;s Day we want to savor love one spoonful at a time. Heart in hand, we tapped into the kitchens of noted American chefs for desserts so intoxicating you&amp;#039;d think they were spiked with love potion. Just in time for the most romantic day of the year, these tasty tokens of affection say &amp;quot;Be Mine&amp;quot; in the sweetest way possible.  1 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt; Untitled Document   The Chocolate Finale Cake  From The Heritage of Southern Cooking by Camille Glenn Cake \u2022 \u00BE cup sugar \u2022 4 large eggs, separated \u2022 6 ounces German sweet chocolate \u2022 \u00BE cup (1-1/2 sticks) butter \u2022 5 level tbsp. all-purpose or cake flour. Sifted \u2022 6 tbsp. finely grated almonds, pecans or hazelnuts \u2022Tiny pinch of salt \u2022 Slivered or grated almonds, for garnish (optional) Frosting \u2022 5 ounces dark sweet or semisweet chocolate \u2022 2 tbsp. heavy or whipping cream \u2022 3 tbsp. butter \u2022 1 tsp. cognac vanilla (see below) or vanilla extract  Cognac Vanilla Cut a vanilla bean lengthwise and then crosswise into small pieces, thus exposing the hundreds of black shiny seeds that are the source of the vanilla flavor. Place these cut pieces in a bottle that can be closed airtight. Cover with cognac, brandy, or grain alcohol (2 ounces for 1 vanilla bean), close tightly, and store at room temperature. Shake the bottle will every few days. It will take 2-3 weeks for the vanilla to reach its maximum flavor. This extract will always have the bouquet of cognac or brandy. (It will never smell like vanilla extract from the grocery, which is often vanillin, an imitation vanilla.) The pure extract made this way has a more exquisite aroma and flavor, and is vastly superior. The true vanilla essence comes out in baking.  1. Preheat the oven to 350\u00B0F. 2. Beat the sugar and the egg yolks with an electric mixer until they are creamy yellow. 3. Melt the chocolate and butter in a double boiler over simmering water. Remove from the heat stir until smooth but sill warm. Add to the egg yolk mixture and beat well. 4. Fold the flour and grated nuts into the batter by hand. 5. Beat the egg whites until they are stiff but not dry and grainy. Fold them into the batter, and add the salt and vanilla. 6. Spoon the batter into an 8-inch springfoam pan that has been greased and dusted with flour and lined with foil. The pan should be no more than three-quarters full. Bake until the outside of the cake is solid and the center is still a bit creamy when tested with a knife, about 35 minutes. 7. Allow the cake to cool before turning it out onto a rack. 8. Spread the frosting over the cake, covering the top and sides well. Sprinkle on the nuts if desired. Place the cake in the refrigerator so the frosting can stiffen, 1 hour, if you can wait that long. The cake will fall a bit as it cools, and the center should remain a bit creamy. Serves 6.  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 2 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt; Untitled Document   Heavenly Honey Ice Cream  From Pure Dessert by Alice Medrich   \u2022 1/2 cup milk \u2022 1/2 cup honey \u2022 Slightly rounded 1/8 teaspoon salt \u2022 2 1/4 cups heavy cream \u2022 Ice cream machine 1. Heat the milk in a small saucepan until it begins to simmer around the edges. Pour the milk into a medium bowl and allow it to cool completely (to avoid curdling when the honey is added). Add the honey and salt, stirring to dissolve the honey. Stir in the cream. Chill the mixture for at least 4 hours, but preferably 12. 2. For an extra-cold start, put the mixture in the freezer for 20 minutes, stirring once or twice to prevent freezing. Freeze according to the instructions for your ice cream maker. 3. Serve soft or transfer to an airtight container and freeze until hard enough to scoop, at least 3 to 4 hours. If the ice cream gets too hard, before serving let it stand for a few minutes, put it in the refrigerator for 15 minutes or longer, or microwave it on low (defrost) for a few seconds at a time until scoopable. Makes 4 cups.   Untitled Document --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 3 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;   Artisan Chocolate Sorbet  From Deep Dark Chocolate by Sara Perry \u2022 8 ounces premium dark chocolate (no higher than 62%), chopped \u2022 1/4 cup granulated sugar \u2022 1 2/3 cups just-off-the-boil water \u2022 1/4 cup Lazzaroni Amaretto or other premium almond liqueur (optional)  1. Place the chocolate and sugar in a medium bowl. Pour the water over the chocolate and stir until the chocolate is melted and the mixture is blended (there may be pinhole-sized chocolate spots along the sides of the bowl). 2. Stir in the liqueur until blended. Cool completely, stirring occasionally. Refrigerate for 2 to 3 hours, stirring from time to time. For a smooth finish, do not chill longer. Stir the mixture to blend, then pour it into an ice-cream maker. Place the sorbet in a 1-quart container, cover, and freeze for 4 to 6 hours or overnight.   Untitled Document --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 4 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;   Aurora Tart From Bottega Favorita ... A Southern Chef&amp;#039;s Love Affair with Italian Food by Frank Stitt Caramel Custard Filling \u2022 3 cups heavy cream \u2022 1 3/4 cups sugar \u2022 3 tbsp. unsalted butter, cut into cubes \u2022 1 large egg \u2022 4 large egg yolks Chocolate Glaze \u2022 1 ounce bittersweet chocolate, chopped \u2022 2 tbsp. heavy cream \u2022 1 tsp. vanilla extract Praline Cream \u2022 2 tbsp. unsalted butter for the pan (unless using a silicone pan liner), softened \u2022 1 cup sugar \u2022 1/2 cup almonds or pecans, lightly toasted \u2022 1 cup heavy cream \u2022 1 baked basic tart shell, cooled (see below) 1. Preheat the oven to 300\u00B0F. 2. To make the caramel custard, bring the heavy cream to a boil in a large saucepan over medium-high heat, then reduce the heat to low and keep the cream warm while you caramelize the sugar. 3. Put the sugar in a 2-quart saucepan and cook it over medium-high heat, stirring continuously, until it dissolves and the caramel syrup turns dark amber, 8 minutes. Remove from the heat and slowly whisk in the warm cream to combine\u2014be careful, the mixture will bubble up. If it seizes and hardens, stir it over low heat to liquefy the lumps of caramel, then remove from the heat. Stir in the butter, and let the caramel cool for about 5 minutes so that it will not cook the eggs when added to them. 4. Whisk together the egg and egg yolks in a heatproof bowl. Slowly at first, then in a steady stream, add the warm caramel to the eggs, whisking constantly until incorporated. Strain the custard through a fine-mesh sieve, then pour it into the prebaked crust in the springform pan. 5. Bake the tart, rotating the pan occasionally, for 20 to 25 minutes, until the filling is just set\u2014it should still jiggle slightly in the center when the pan is shaken. Transfer the pan to a rack to cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours, or overnight. 6. To make the chocolate glaze, melt the chocolate with the cream in the top of a double boiler over barely simmering water. Add the vanilla and stir to blend. 7. Spread the warm glaze over the chilled custard in a thin layer, then chill the tart again for at least 1 hour. 8. To make the praline cream, line a 12-by-17-inch jelly-roll pan or baking sheet with parchment paper and grease with the butter, or line it with a silicone liner. 9. Put the sugar in a small heavy saucepan and cook over medium-high heat, stirring with a wooden spoon, until it dissolves and the caramel turns light amber, about 6 minutes. Add the nuts and continue stirring over the heat, being very watchful, just until the sugar syrup turns dark amber, 1 minute more. Carefully pour the hot praline onto the lined pan, spreading it evening into a thin layer. Let it cool completely. 10. Break the praline into pieces and grind into a coarse powder in a food processor. (The praline powder can be made ahead and stored in a jar for several weeks at room temperature or frozen in an airtight container for 1 to 2 months.) 11. Whip the cream in a medium bowl until stiff peaks form. Fold in 1/2 cup of the praline powder. 12. Pipe or spread the praline cream over the chilled tart. Sprinkle the remaining praline powder over the top, and refrigerate the tart for at least 8 hours Serves 10. Basic Tart Shell \u2022 1 3/4 cups all purpose flour \u2022 1/3 cup sugar \u2022 Pinch of salt \u2022 12 tablespoons (1 1/2 sticks) unsalted butter, cut into cubes and chilled \u2022 2 large egg yolks \u2022 1 tablespoon heavy cream \u2022 1/2 teaspoon vanilla extract 1. Combine the flour, sugar, and salt in a food processor and pulse to mix. Add the butter and pulse until the mixture resembles coarse cornmeal. Whisk together the yolks, cream, and vanilla in a small bowl, add to the butter mixture, and pulse until the dough comes together. Gather the dough into a ball, flatten into a disk, and wrap in plastic. Refrigerate for at least 45 minutes, or overnight. 2. Roll out the dough on a lightly floured surface into a 14-inch circle, turning the dough with each roll to prevent it from sticking. Carefully drape the dough over the rolling pin and ease into a 10 1/2-inch springform pan, pressing it evenly over the bottom and up the sides. Chill the tart shell in the freezer for at least 1 hour, or overnight. 3. Preheat the oven to 375\u00B0F. 4. Line the tart shell with foil and weight with dried beans or pie weights. Bake until the pastry is set and cooked through, 20 to 30 minutes. Remove the foil and weights and bake for about 5 minutes longer, just to brown lightly. Cool on a rack before filling.  --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 5 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;  Mixed Berry Shortcakes with Cr\u00E8me Fra\u00EEche Whipped Cream From Cooking for Two ... Perfect Meals for Pairs by Jessica Strand Shortcakes \u2022 1 cup all-purpose flour \u2022 1 tbsp. sugar, plus 1 teaspoon \u2022 1/2 tbsp. baking soda \u2022 1/8 tsp. salt \u2022 4 tbsp. cold unsalted butter, cut into 1/2-inch pieces \u2022 1 large egg \u2022 1/8 cup buttermilk \u2022 1/8 cup heavy cream Filling \u2022 1/2 cup strawberries, hulled and quartered \u2022 1/2 cup raspberries \u2022 1/4 cup blackberries \u2022 1/4 cup blueberries \u2022 2 tbsp. sugar Cr\u00E8me Fra\u00EEche Whipped Cream \u2022 1 cup heavy cream \u2022 3 tbsp. cr\u00E8me fra\u00EEche 1. For the shortcakes: Preheat the oven to 450 degrees F. 2. In a food processor mix the flour, sugar, baking soda, and salt. Add the butter a little at a time and pulse until the mixture resembles coarse crumbs, no more than 5 to 10 seconds. 3. In a small bowl whisk together the egg, buttermilk, and cream, then add to the food processor. Pulse 5 to 10 times, or until the pastry just begins to hold together. (Be careful not to over mix). 4. Place the dough on floured surface and knead 5 to 6 times, just so it comes together. Shape into a round 1 inch thick, then cut the round like cutting a pie into 3 equal triangles. Place the triangles on a greased baking sheet and bake in the oven on the bottom rack for 15 to 17 minutes, or until slightly browned and firm to touch. Transfer to a wire rack to cool. 5. For the filling: In a medium bowl, combine all the berries and sugar and mix thoroughly, then let stand for 10 minutes. 6. For the whipped cream: Blend the heavy cream and cr\u00E8me fra\u00EEche with hand-held mixer or eggbeater until soft peaks form. 7. Cut the shortcakes in half horizontally and place the bottoms in 2 shallow bowls. Spoon the berries over the top, then the Cr\u00E8me Fra\u00EEche Whipped Cream, and place the top biscuit directly on top or to the side. The extra shortcake may be stored in an airtight plastic container for up to 24 hours. Serves 2.  Untitled Documen --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 6  "^^<http://www.w3.org/2001/XMLSchema#string>
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