Food: Love is in the kitchen
Free Press Food Columnist
RECIPE OF THE WEEK: RED VELVET CAKE
(in a mug with cream cheese frosting)
4 Tbsp. flour
5 1/2 Tbsp. sugar
2 Tbsp. cocoa powder
3 Tbsp. butter
3 Tbsp. buttermilk
1 tsp. vanilla
1/8 tsp white vinegar
1/2 1 oz. container red food coloring
Directions for the cake:
In a large ceramic mug, melt the butter for 30-50 seconds at half power until melted. Add the buttermilk, sugar, vanilla and egg. Whisk vigorously with a fork. Add the cocoa and vinegar and whisk until smooth. Add the red food coloring and whisk some more until smooth and combined. Depending on the strength of your cocoa, you may need to adjust the red coloring to make it the color you want.
Heat in the microwave on power of 6-7 (out of 10) for 2:30 sec. Any more and it will be dry and rubbery. Let the cake settle, then either eat it out of the mug or invert it into a bowl, broken up and eat it.
Directions for the cream cheese frosting:
1 oz. softened cream cheese
2 Tbsp. powdered sugar
1/2 tsp. vanilla
Whip with fork until light and fluffy. Spread on cake in the mug, or heat slightly in the microwave to spoon over the mug cake inverted and broken apart in a bowl.
Yes friends, it’s Valentine’s Day Friday, Feb. 14!
It comes around every year, same date, so don’t act surprised, unless you live up in the mountains with no TV, Internet or newspapers.
Now in a perfect world, we would all let the special people in our lives know how we feel, but unfortunately — and for many more reasons than I can fit in this column — we usually don’t.
Me, I love to cook for my friends and family, always have and always will. It’s like the mantra of my business of why we do it — the look on people’s faces when they take their first bite. (Yeah, that does it for me each and every time.)
It usually does require some planning, making a list and checking it twice. It also helps to know what kinds of food they like — again, more work! But when you surprise them, they take that first bite and smile at you, it’s worth it.
Short on time? Not too worry. Many of our fine establishments around town have special Valentine’s Day dinners. Call around; you should still able to get a reservation.
Or if you have an extra moment, find a recipe that you know will please that special person, hit the kitchen and pull it off.
To help you in that endeavor, my website of the week is from our friends at http://www.southerncooking.com. It has plenty of recipes that you can bang out to save the day, including a great Steak Diane recipe (one of my favorites to cook).
GJ Free Press food columnist Lee Mathis is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached via email at firstname.lastname@example.org, on the Web at http://www.decadencecheesecakes.com, or by calling 970-256-4688. Also, find him on the Web by searching Facebook, Pinterest or by visiting Twitter (@decadenceGJ).
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