Make Your Own Chocolate for Valentine's Day

Chocolate, chocolate everywhere and lots of drops to drink.


This gorgeous bark is one that Dave had made for me for Valentine's Day a couple of years ago.  Truth to be told, his bark is better than mine.  Candy maker, I'm not, though my toffee was to die for this year.  (pat pat)

Make someone happy. This bark is quick, incredibly decadent, makes lots, and is much less expensive than a big box of perhaps elderly chocolates off the store shelf.   It's also a beautiful candy you might want to make together.  The recipe came from the Food Network (courtesy Dave Lieberman), as do so many scrumptious things these days.  There is hardly an easier dessert to make except perhaps to clean strawberries and arrange them in a bowl come summer.  And that's not really making dessert.  Serve with  a little port or a coffee laced with brandy.

Dave's Cranberry Almond Chocolate Bars with Tangerine Zest

1/2 c slivered almonds
3 cups chocolate morsels (I like 1/2 milk chocolate and 1/2 bittersweet)
1/2 c dried cranberries (We like cherries, too.)
1/2 tangerine, zested

Preheat oven to 400 F.

Line a 13x9" baking pan with aluminum foil.

Lay out almond slivers on baking sheet.  Bake in oven until light brown, shaking the baking pan occasionally to mix them around, about 10-15 minutes.

Melt the chocolate morsels in a double boiler over low heat.  Mix in the cranberries, almond slivers and tangerine zest.

Pour into prepared pan.  Smooth the chocolate mixture out into an even layer.  Cool to room temperature and then refrigerate until hard, at least 1 hour.  Use a knife to break up chocolate into jagged, varied sized bars.
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Lose 10 Pounds in 8 Weeks or Subtract 35,000 Calories -- Update

I finally got the crud the rest of the world has had, so I am off schedule a bit this week.  3 pounds so far and even while ill I've stayed on the food program.  For now, the exercise portion is off-schedule.  I'll be back at it as soon as I'm able to stay on my feet for longer than a few minutes.
Keep cheering!

Sing a new song,
Alyce

No Reservations (Valentine's Day at Home)

Alyce's Tuna with Marinara and Spinach with Onions*

 
To get you in the mood, kick off with Van Morrison's "Moondance."  
Or, if you'd rather, "Someone Like You."
          Note: If you right click on the song title, you can open youtube in another window and keep the music playing.......................................
                    
If you'd rather just order pizza (I know you!) and watch a movie, stop here and look at the best movies of 2011 and call for delivery.   Wow, that was a short blog!   But...if you're in the mood for food at home, read on.

Since everyone and their mother is now a food or wine writer, it's a bit crazy to see just how many articles there are about cooking for Valentine's Day or drinking for Valentine's Day.   "I Wine You to Wine Me," is out from Wine Spectator.  Phew.   The desserts, the bubblies...  It's all somewhat odd, eh?  Because the word has always been that one goes OUT for Valentine's Day--something I've seldom done.  Why?  Too crowded, too expensive, and rushed food.  Enough reasons?  I will admit, however, that if you have children of any age in the house, going out looks better and better.  Who wants to be searing a great piece of salmon while your loved one lights the candles only to be confronted with a dirty diaper, a bloody nose, a soccer practice, or a boyfriend crisis?
 

The only kids now at home sleep under the table!

Alyce's Lamb Shanks on Mashed Ginger Rutabaga and Next Day Lamb Stew

I like a pasta bowl for lamb shanks and sides...sit them up in the rutabagas to show them off.

 If you're a bit unsure about lamb shanks... what they are or how to cook them, here's the deal:  they're pretty much like cooking a tiny pot roast on a big old bone.  Whatever treatment you've given beef chuck roast is probably going to work with lamb shanks--which are from way up on the lamb's leg.  Since the meat is tough, it needs to be braised (cooked in liquid) and the braising liquid of choice is often wine, though it needn't be.  A stiff stout would work, as would broth, tomatoes, cider and water...whatever floats your shanks.  Add root vegetables and/or onions, celery, garlic, and you've an entire meal.   Even just onions and wine with a bit of dried rosemary will give you something well worth eating.  Most recipes call for two lamb shanks per person; there isn't a lot of meat on one.  I find that given the vegetables and sauce inevitably cooked with them that one is plenty.