Stop and Smell the Roses
Published February 12, 2021
Stop and smell the roses - it’s almost Valentine’s Day! Rose is the quintessential symbol of love, so why not add a little rose to your day and share it all around. From the Pretty in Pink Rose Martini to the Love at First Bite Chocolate Cake, you can entertain your loved ones with some fun treats made from the heart.
Pretty in Pink Rose Martini
Let me help you fall in love with Rose Liqueur. Whether served on the rocks or in a mixed drink, Rose Liqueur will make you weak in the knees. Well, maybe that’s just the alcohol kicking in, but I can assure you that the soft floral scent delicately balances the juniper berry taste of gin, and makes for a lovely drink.
1 Part Rose Liqueur (local Wild Moon brand preferred)
1 Part Gin or Vodka
Splash of Grenadine for color
Splash of Lemon Juice for brightness
1 Teaspoon Egg Whites for foam
Add all ingredients to a shaker with ice. Shake well and garnish with a rose petal.
The Board of Love
Forget buying roses! Let's have some wine and cheese, please, with edible salami rosettes. You won't even need to fuss with dinner after this board is grazed upon. It is indulgent and satisfying.
Fruits, Nuts and Florals:
Red Grapes
Green Grapes
Blackberries
Strawberries Halved
Kiwi Sliced
Clementine Sliced
Dried Cherries
Marcona Almonds
Sage
Baby's Breath
Meat:
Genoa Salami Deli Sliced Thin-Med
Hard Salami Deli Sliced Thin-Med
Pre-packaged Prosciutto Sliced
Cheeses:
Brie Round
Brie Triangle Sliced 1" Thick
Manchego Spanish Cheese Sliced
Pecorino Romano Chunked
Crackers:
White Crackers
French Baguette Sliced and Brushed with Oil and Toasted Lightly
Cranberry Seed Cracker Crisp
Dips:
Blackberry Jam
Fig Jam
Ambrosia Honey
Assemble all ingredients as desired. I prefer to start with the grapes and jams, and work my way around the board. For the rosettes, fold slices of salami in half and shingle 3 pieces in a row, about 1 inch apart, on a plate. Roll up from one end to the other. Add half slices of salami around the center roll to create opened petals. Pin with a toothpick, or two, to hold into place. Stop and Shop was the source for all the ingredients. The Bamboo Lazy Susan and Bitty Bite Short Glasses were purchased from Crate and Barrel.
Sparkling Rosé Truffles
Sparkling Rosé all day? Yes, please. I’ll take the truffles, too! You'll be tickled pink the moment you bite into one of these creamy chocolates. Plus, if you’re like me and have plenty of sparkling wine on hand, the ingredient shopping list just got one item shorter!
7oz White Chocolate
1 Cup Sparkling Rosé
2 Tbsp Heavy Cream
1 tsp Strawberry Gelatin
Milk Chocolate Melts
Reduce the Sparkling Rosé on the stovetop in a small saucepan to 1 teaspoon. Set aside and let cool. Using a double boiler or heat proof bowl set over a pot of simmering water, add the heavy cream and Sparkling Rosé reduction. Heat until hot. Add the white chocolate and stir until melted and smooth. Fold in the Strawberry Gelatin with a rubber spatula. Pour off any cocoa butter that may have emerged to the top. Cover mixture and chill for about 10 minutes. Scoop out chocolate and roll into 1” balls. Chill in fridge for 10 minutes. Melt chocolate melts in microwave (in 30 second intervals) until fully melted. Use a tooth pick to carefully poke just enough into truffle to hold. Dip into melted chocolate and shake off excess chocolate. Place on parchment paper to dry.
Love at First Bite
It wouldn’t be Valentine’s Day without chocolate, and this homemade cake is sure to fit the bill. Grandma knew exactly what she was doing by passing along this recipe! If you make this cake once, you’ll be asked to make it again. I’ll take that as a compliment, and so should you. Tint your favorite buttercream recipe with a couple drops of red food coloring to make it pink. It takes about 10 extra minutes to fill a pastry bag with buttercream frosting and create rosette swirls on the cake. Make it beautiful. No excuses...it’s Valentine’s Day! Swirl away.
Cake:
2 Cups Sugar
1 ¾ Cups Flour
¾ Cups Dark Cocoa Powder
1 ½ tsp Baking Powder
1 ½ tap Baking Soda
1 tsp Salt
2 Eggs
1 Cup Buttermilk (or 1 Tbsp White Vinegar plus enough Milk to make 1 Cup)
½ Cup Vegetable Oil
1 ½ tsp Vanilla Extract
1 Cup Hot Coffee
Filling
8 Tbsp Butter, softened
3 Cups Powdered Sugar
2/3 Cup Dark Cocoa Powder
1/3 Cup Milk
1 tsp Vanilla Extract
Buttercream Frosting
2 Cups Butter, softened
6 Cups Powdered Sugar
¼ Cup Heavy Cream
Red Food Coloring as needed
*Note – I doubled this recipe to make one 8” four-layer cake and one smaller 6” three-layer cake (for sharing).
This recipe makes one 8” three-layer cake.
Cake: Preheat oven to 350°F. Grease and flour three 8” baking pans. Sift and whisk all dry ingredients into a large mixing bowl, or Kitchen-aid mixer bowl. Add eggs, buttermilk, oil and vanilla. Beat on medium for 2 minutes. Stir in Coffee until well blended and pour into prepared pans. Bake 25-35 minutes or until toothpick comes out clean. Remove cakes from pans and cool completely on cooling racks.
Filling: Beat butter in medium bowl until light and fluffy. Sift in sugar and cocoa powder alternating with milk. Add vanilla. Beat until consistency is spreadable, adding more milk if necessary.
Buttercream: Beat butter in large bowl until light and fluffy. Sift in sugar. Beat until well incorporated, adding as much heavy cream as necessary to achieve desired consistency. Add a couple drops of red food coloring for a pink color.
Assembly: Level cakes and layer with filling. Lightly crumb coat the cake with some of the buttercream frosting. Chill for 10 minutes to firm up filling before fully frosting. Add remaining buttercream frosting to a piping bag fitted with a Wilton 2D piping tip. Create rosette swirls around the entire cake and chill for 10 min to firm frosting. Best served at room temperature.
Enjoy!
Renée Meuse Lovley