Hot dates for Valentine's Day

[Al-khiyal]

This year's love

[Al-khiyal]

Date & chocolate bread pudding with goat cheese glaze

Serves 9-12

The bread pudding:

2 cups heavy cream

2 cups whole milk

1/2 cup sugar

3 egg yolks

3 eggs

1 loaf brioche (8 ounces), diced into 1/2-inch cubes

1/2 cup chocolate chips

1 cup chopped, pitted dates

The goat cheese glaze:

1/2 cup sugar

Zest and juice of 1 medium orange

1/2 cup fresh goat cheese, at room temperature

3/4 cup sour cream

For the bread pudding: Preheat oven to 350°. In a medium saucepan over medium-low heat, stir together the cream, milk and sugar. When the edges of the mixture begin to bubble, take the pan off the heat and set aside. Combine egg yolks and eggs in a mixing bowl and lightly beat. Slowly whisk in the hot cream mixture, starting with a few tablespoons at first to temper the mixture so the eggs don't scramble. Set aside to cool.

In a large nonreactive bowl, combine brioche, chocolate chips and dates. Fold cream mixture into the bread, and let sit for 30 minutes so the bread can soak up the cream.

Pour the bread mixture into a 9-by-9-inch baking dish and even out surface with a spatula. Bake for 45 minutes or until firm to the touch. Let cool slightly before serving.

For the goat cheese glaze: Mix the sugar, 1/4 cup water and the orange juice in a bowl until the sugar is dissolved.

Add goat cheese and sour cream and mix well with a whisk. Add orange zest, combine well and refrigerate until ready to use.

Serve the bread pudding warm topped with a drizzle of the glaze; pass the rest of the glaze at the table.

Per serving: 450 calories, 9 g protein, 46 g carbohydrate, 26 g fat (16 g saturated), 177 mg cholesterol, 231 mg sodium, 2 g fiber.

[Al-khiyal]

Dates & toffee cake

Serves 4

The toffee:

1 1/2 cups sugar

1/4 cup corn syrup

6 ounces butter (1 1/2 sticks)

1/4 cup heavy cream

The cake:

5 ounces pitted dates, preferably Medjool

1/2 teaspoon baking soda

4 tablespoons butter, softened

1/4 cup brown sugar

1 egg, lightly beaten

3/4 cup all-purpose flour

1 teaspoon baking powder

A pinch of ground white pepper

1/2 teaspoon finely ground black pepper

1 ounce roughly chopped toffee, or about 1/3 cup (from above)

The caramel syrup:

1 cup sugar

3/4 cup warm water

For the toffee: Coat a sheet pan with cooking spray.

Combine the ingredients in a saucepot over medium heat and simmer, stirring often, until the liquid turns into a dark caramel color, between 20-30 minutes. Spread mixture onto a sheet pan. Set aside to cool, about 15-20 minutes, then roughly chop it up. Store any leftovers in an airtight container.

For the cake: Preheat oven to 350°. Butter four 8-ounce ramekins.

In a small saucepan, combine dates with 3/4 cup water. Bring to a boil, reduce heat to low and simmer about 10 minutes, until dates are soft. Whisk in baking soda. Take off heat and puree with hand blender or regular blender. Set aside to cool.

Using a stand mixer with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffly. Reduce speed to low and slowly add in the egg. Add the cooled date puree.

In a bowl, combine flour, baking powder, and white and black pepper. Little by little, add the dry mixture to the wet ingredients, blending just until incorporated. Take bowl off the stand. Fold chopped toffee into the batter.

Scoop about 1/2 cup of batter into each ramekin. Place the ramekins inside a large ovenproof pan and add enough warm water to the pan to reach halfway up the ramekins. Place pan in middle rack of oven and bake uncovered for about 20 minutes. Take ramekins out of water bath, place on a baking sheet and bake for another 5-10 minutes, until an inserted toothpick comes out with moist crumbs.

For the caramel syrup: Place the sugar in a small saucepan over medium-low heat with about a teaspoon of water and cook, stirring gently, until the sugar melts and turns a dark caramel color. Slowly add in the warm water and mix until smooth.

Serve the cakes warm or at room temperature drizzled with caramel syrup.

Per serving: 535 calories, 5 g protein, 99 g carbohydrate, 15 g fat (9 g saturated), 89 mg cholesterol, 432 mg sodium, 3 g fiber.

[ssew]

YAY!! VALENTINE!! Bad day for tv though.. And for me, Cause i have to watch tv... Lonely me

[liberte]

Yum!

[Cheba_Mami]

Is Valentine really that important???? Sorrrrry

hmm cakes....love it!

[ssew]

Valentine is made up so people who have to much money buy cards and shiz for their so called loved ones.. I dont think we need a day to remember that you love each other.

Also valentine is there to remind people that are single, that they are single, And they buy chocolate, candy and other shiz. So they feel better. So therefor valentine is here so we can spend our money.