Recipe: Molasses Crème Brûlée

Molasses crème brûlée We tend to dismiss crème brûlée as a Valentine's Day cliché, but this sexy, molasses-sweetened take from Alabama-raised chef Melissa Close-Hart has seduced us. Hart serves the crackling custard with pecan biscotti. Get the molasses crème brûlée recipe here.

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Eye Candy: The Meatball Shop Crew

The Meatball Shop crew The team from New York City's Meatball Shop poses for a photo in the Beard House kitchen after preparing a meatball-centric lunch that featured dishes like spicy pork meatballs with spicy meat sauce and soft polenta. See more photos from the event here.

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Wine Wisdom: Make Your Own Wine Jelly

This column usually features a Q&A with one of our favorite award–winning wine experts, but for our DIY issue, we turned to JBF associate editor Anna Mowry, who makes and jars her own gem-toned wine jellies. Follow this simple recipe, adapted from Canning for a New Generation by Liana Krissoff, and you’ll have a unique spread that’s perfect on toast, with cheese, or even in your morning oatmeal. It also makes for a sweet Valentine’s Day gift.

 

Yield: 5 half-pint jars

 

Pectin stock:
3 pounds tart apples, such as
Granny Smith
6 cups water

 

Jelly:
One 750-milliliter bottle wine
3 cups pectin stock
2 1/4 cups sugar
1/4 cup lemon juice

 

To make the pectin stock, stem and quarter the apples. (Do not peel or remove the cores.) Place the apples and water in a large saucepan with a tight-fitting lid. Turn the heat to high and bring to a boil. Boil for 30–40 minutes. Strain the contents of the saucepan through a large chinois or fine-mesh sieve, but do not press down on the solids. Once all of the liquid has been strained, you should have about 5 cups. (This can... Read more >

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Recipe: Satsuma Pot-de-Crème

Satsuma Pot-de-Crème Smooth and sensual, custard-based desserts rightfully belong on any Valentine's Day menu. You'll certainly want this unique and elegant pot-de-crème from New Orleans's Café Adelaide on yours. Chef Chris Lusk sweetens it with satsuma, a delicate Japanese orange that came to Louisiana in the 18th century. In addition to cream, Lusk uses Calpico, a milky, yogurt-flavored drink from Japan, which enriches the custard's tangy flavor. Get the recipe here.

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Recipe: Chocolate Rice Pudding with Chile Fudge Sauce

Chocolate Rice Pudding with Chile Fudge Sauce Looking for a chocolate dessert that will put a little kick in your Valentine's Day? This offbeat rice pudding from Buffalo chef Mike Andrzejewski gets a kiss of heat from regular old hot sauce. If you've already settled on a dessert for Monday, you can taste chef Andrzejewski's dish at his Beard House dinner on February 16.

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On the Menu: Valentine's Tea

Valentine's Day candies Treat your valentine to a romantic afternoon tea prepared by an all-star group of New York chefs. (See the full lineup here.) The incredible talents collaborating on this feast will tempt diners with a decadent selection of delicate savories and tempting sweets. Check out the menu below, then click here to secure your spot. Sweets Plain and Chocolate–Sweet Herb Scones with Kumquat Marmalade Irish Tea Brack Petits Fours Glacés Lemon–Lavender Jewels Miniature Mallomars (Get the recipe!) Dark Chocolate–Dipped Cinnamon Meringues Pear–Hazeln

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On the Menu: Valentine's Tea

Valentine's Day candies Treat your valentine to a romantic afternoon tea prepared by an all-star group of New York chefs. (See the full lineup here.) The incredible talents collaborating on this feast will tempt diners with a decadent selection of delicate savories and tempting sweets. Check out the menu below, then click here to secure your spot. Sweets Plain and Chocolate–Sweet Herb Scones with Kumquat Marmalade Irish Tea Brack Petits Fours Glacés Lemon–Lavender Jewels Miniature Mallomars (Get the recipe!) Dark Chocolate–Dipped Cinnamon Meringues Pear–Hazeln

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