Around the Kitchen Table: LOVE IS IN THE AIR...FOR FOOD + 3-BOOK #GIVEAWAY

 

KORINA MOSS: With Valentine's Day approaching, it's natural to think of gifts or flowers or romantic getaways. But the first thing that comes to my mind, of course, is food. For many of us, love and food are intertwined. Making a dish for someone is a personal way to to show our friends and loved ones we care about them. We don't need a special occasion like Valentine's Day, but it's a good excuse. As my Cheese Shop Mystery series protagonist Willa Bauer says, "Cheese is my love language." 

Throwback photo: My son making Valentine's Day heart cookies for his teachers and classmates.

So my question to discuss Around The Kitchen Table is: What's a special dish or dessert that you've made for (or received from) someone special that stands out in your memory? 

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LESLIE BUDEWITZ: When I think of Valentine's Day treats, the first image that pops into mind, every time, is the red heart-shaped box of Russell Stover's Chocolates that my mother always put out for my brother and me on our breakfast plates on Valentine's Day. After we ate, we were allowed one piece of chocolate before rushing off to school, often with sugar cookies or cupcakes to share. Knowing that she'd thought of us, knowing that the box was waiting when we got home, was pure delight. She was not an expressive woman, but that simple gesture said a lot. 

But I have to tell you this story. When Guilty as Cinnamon, my second Spice Shop mystery came out, an elderly reader very much wanted to try the Orange Cinnamon Creme Brulee from the book, but was daunted by the idea of using a torch to crystallize the sugar on top. So she asked the woman who runs the café in her small Montana town to make it for her. The woman liked it so much that she added it to her dessert selection for her annual Valentine’s Day dinner that year.

Now that’s the way to an author’s heart.

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MADDIE DAY: I love that story, Leslie! My first post here at the Kitchen five years ago was for Mocha Kahlua Valentine's Cookies. 

And last year in February I presented Chocolate Peanut Butter Cookies - yum! The tall man with the sweet tooth who I live with was the happy beneficiary of both. This year I'm eyeing up a flourless chocolate cake recipe to make for him. Stay tuned for that.

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LIBBY KLEIN: You know I love my holiday baking! And it wouldn't be Valentine's Day in my house without these Linzer Heart Cookies. I love the marriage of raspberry and vanilla. And those gorgeous little windows of red peeking through. Plus I get to pull out my heart shaped cookie cutters. Another favorite of mine is Pierre Hermes Raspberry Rose macarons - a hot pink shell with rose infused white chocolate ganache and a raspberry compote. I'd show you a photo, but we ate them before I could get my camera ready. Instead, here are the gorgeous Linzer cookies.

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LUCY BURDETTE: In my household, if I'm baking something for my hub for V-day, it pretty much has to be chocolate! Here's my very favorite, popular with everyone, Valentine's edition chocolate cake. But do come back on Thursday because I made a chocolate cake with pomegranate glaze that is also to die for!

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MAYA CORRIGAN: Chocolate fondue springs to mind when I think about Valentine’s Day. When I was growing up, I remember stores featuring fondue-for-two kits in the weeks leading up to the holiday. The kits included a small heat-proof bowl, which sat atop a stand that held a tea candle. Just add chocolate for a romantic tête-à-tête with your sweetie. Check out a recipe for the first chocolate fondue and the story of its origin.

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LESLIE KARST: Robin and I celebrate February 12th, rather than the 14th, each year, as that is our half-anniversary (and if we want to go out to dinner, restaurants are far less crowded!).

But if I’m cooking at home for our romantic dinner, I’ll often turn to a quickly seared steak or pork chop with an à la minute sauce (i.e., one quickly made by deglazing the pan with yummy ingredients such as wine, butter, and/or a jam of some sort). They go great with roast or baked potatoes (on which you can drizzle more of that delicious sauce) and a simple green salad or veg. Oh, and don’t forget a luscious red wine to go with the meal! (And now as I write this, I’m thinking this year I’ll return to one of my favorites, Seared Pork with Apricot Brandy Glaze. Is it February yet?)

 

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PEG COCHRAN: Speaking of big red hearts filled with candy...my husband always buys me one of those for Valentine's Day.  But one year he really surprised me.  I opened the heart and inside was a Kindle!  He'd removed enough of the pieces of candy to fit it into the box.  (And he ate those pieces!)   I'd been eyeing Kindles since my daughter liked hers so much and he remembered!  

 

I also remember the year we were quarantined due to Covid and couldn't go out for Valentine's Day.  We usually went out to lunch to avoid the dinner crowds.  Since we couldn't go anywhere, we set up a table in front of the fireplace for a romantic dinner à deux.  I don't remember what we ate but it was fun and memorable. If I was going to make a Valentine's Day dessert, this strawberry tart would be lovely.

 

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MOLLY MACRAE: As much as I’m a fan of chocolate (we’re talking maniac-level fandom), when I think of making a special Valentine’s Day treat my mind turns to cherry pie. I’ve made heart-shaped cookies, and a heart-shaped cake, and I’ve painted tiny red icing hearts on little sugar cookie people, but there’s something about a pie made with beautiful red sour cherries.  Here’s one I made a few years ago. I haven’t made one for Mystery Lovers’ Kitchen (yet), but here’s a recipe from Leslie Budewitz as found in Butter Off Dead. Mmm, cherry pie. Happy St. Valentine’s Day!

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☕ CLEO COYLE: If you or your honey is on a low-sugar, low-carb, or keto diet, here’s an incredibly easy Valentine’s dessert that won’t rock the boat. This COZY WINTER CUSTARD WITH VANILLA AND NUTMEG is a creamy, delicious low-carb, high-protein treat. It’s a lovely and satisfying comfort food that I've been eating ever since my mother made it for me as a child. I've baked it countless times since, and recently shared my easy recipe here in the Kitchen with tips I've learned to help make sure your custard turns out beautifully with a smooth top and silky, creamy texture. Whether or not you’re celebrating Valentine’s Day, I hope it brings you cozy comfort this February. 

Click here or on the photo above
for Ceo's recipe (with a free PDF).

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GIVEAWAY!

Comment on our post to win these three (3) great mysteries! Include your email address so we may contact the winner.

✨ Giveaway Prize Package ✨

FONDUE OR DIE by Korina Moss

A CLUE IN THE CRUMBS
by Lucy Burdette

DEADLY CRUSH by Maddie Day

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Wednesday, February 5