[1] Not for the faint-of-palate: Jelly Bellys made with five different types of hot chile peppers (both photos © Jelly Belly).

[2] Take heed: There’a a warning label.

If your Valentine likes food with hot chiles, a package of Jelly Belly’s BeanBoozled Fiery Five should be part of his/her Valentine’s Day gift.

How hot can you handle? asks the package copy.

And check out the package warning in photo #2.

The hot-hot jelly beans are available in different sizes, from the conventional cellophane bag to a gift box with a spinner that suggests which flavor should you try next.

The Fiery Five are seriously spicy flavors. They’re made with real chile pepper purée, including:

 
Each jelly bean looks like a conventional Jelly Belly.

So buy them for those you think will love them.

But don’t spoil anyone’s day by tricking them into eating Fiery Five by pretending they’re “normal” jelly beans.

All Jelly Belly jelly beans are OU kosher, gluten free, peanut free, dairy free, fat free and vegetarian friendly.
 
 
>>> CHECK OUT THE DIFFERENT TYPES OF CHILE PEPPERS <<<

This is the week to check the best cheese counter in town for heart-shaped cheese (or make your own—see the surprise below).

The most famous cheese heart is Coeur du Berry goat cheese; but if you’re a cheddar fan, you may be able to find a cheddar heart covered in red wax, from Godminster Farm in the U.K.

Coeur du Berry has a full Valentine heritage. It is produced near the village of Saint-Valentin in the Loire Valley, in the center of France.

Is there a connection between Saint-Valentin and St. Valentine’s day?

Yes, in that they are both named for a third-century priest (here’s the story).

In the 1980s, the mayor put on his marketing hat and began to promote the town (population 280) as “The Village of Love” [source].

He encouraged the villagers to decorate their houses in red hearts, and created a Lovers’ Garden (Jardin des Amoureux) where you can:

 
There’s also an annual festival around St. Valentine’s Day.

And, all the heart-shaped cheese and souvenirs you can buy.

If you’d like to attend, here’s more information.
 
 
ABOUT COEUR DU BERRY CHEESE

Coeur du Berry is a rich, mellow goats-milk cheese, made from pasteurized milk.

It’s made by Fromagerie Jacquin & Fils, a cheesemaker that has been making goat cheeses for more than 60 years.

Coeur du Berry is essentially the same cheese as Selles-sur-Cher, which is also made by the dairy.

The creamy white heart, dusted with ash, is melt-in-your-mouth smooth, with slight hints of hazelnut from the terroir—there are no nuts in the cheese.

Serve the heart for a cheese course before dessert, or dessert itself, with:

 
 
WANT TO KNOW MORE ABOUT CHEESE?

Check out our photo-filled Cheese Glossary.

[1] A red wax-bound cheddar heart and a bloomy white goat cheese heart (photo © Godminster Farm).

[2] Take a piece of my heart now, baby: Here’s the video of Janis Joplin singing it (photo © Goat Cheeses Of France).

[3] Pair goat cheese with a glass of sauvignon blanc wine (photo © Murray’s Cheese Bar).

[4] Get a large heart-shape cookie cutter and create your own selection of heart-shaped cheeses (photo © Point Reyes Farmstead).

  

[1] This very white food needs a bit of green. Some people add green peas; or, you can use fresh herbs. This photo shows a lighter version of Classic Fettuccine Alfredo. Here’s the recipe from Cooking Classy (photo © Cooking Classy).

[2] How to make Fettuccine Alfredo even richer? Add lobster (photo © Mackenzie Ltd.).

[3] Here’s the Alfredo recipe at right: the classic Alfredo with a bit of sour cream for flavor (photo © DeLallo).

[4] This Tortellini Alfredo adds flavor with garlic. Here’s the recipe from Damn Delicious (photo © Damn Delicious).

[5] Pumpkin Alfredo. Here’s the recipe from Pinch Of Yum | DeLallo.

February 7th is National Fettuccine Alfredo Day.

If you’re not familiar with the richest of pasta dishes, here’s the scoop, including how it came to be. A classic Alfredo sauce is creamy, indulgent, voluptuous (indulgent or voluptuous are words one should use instead of “decadent,” which means something else entirely*).

Fettuccine Alfredo ranks high among comfort foods craved by many. It’s one of those cream-and-butter-rich dishes one should enjoy a couple of times a year—just don’t make a habit of it.

Today is one of those days!

> The recipe is below.

Elsewhere on The Nibble:

> The history of Fettuccine Alfredo.

> The history of pasta.

> The different types of pasta: a photo glossary.

> The difference between Parmesan and Parmigiano-Reggiano cheese.

> The year’s 20 pasta holidays.
 
 
CLASSIC VS. MODERN ALFREDO

While Fettuccine Alfredo is rich, except for the Parmesan cheese and black pepper, it’s not layered with flavors.

While the original recipe was meant to be bland (for Alfredo’s pregnant wife), you can modernize the recipe with some toppings that don’t alter his concept. For example:

 
Or, add a few tablespoons of vegetable purée to the sauce, such as canned pumpkin or tomato purée.

Chile heads can add some heat: a drizzle of Buffalo wing sauce, minced jalapeños, red pepper flakes.
 
 
RECIPE: CLASSIC FETTUCCINE ALFREDO

You can use pasta shapes beyond the original fettuccine. In fact, if you use short cuts—farfalle, orechiette, penne, shells, etc.—the sauce doesn’t drip as much as it does when twirling ribbon pasta.

Tortellini Alfredo is a festive variation.

It’s easy to make Fettuccine Alfredo from scratch; and if you’re short on time, you can use a prepared Alfredo sauce.

This recipe, from DeLallo, adds a bit more flavor by replacing some of the heavy cream with sour cream.

Another tip: This is not a recipe for inexpensive Parmesan and Asiago cheeses. Cheese is a major flavor in the dish, so don’t skimp.

Ingredients For 6 Servings

 
Preparation

1. COOK the pasta according to package instructions. Drain, reserving ½ cup of the pasta cooking liquid. Meanwhile…

2. ADD the butter and cream to a large skillet. Simmer over low heat for 2 minutes. Whisk in the garlic, salt and pepper for one minute.

3. REMOVE from the heat and whisk in the cheeses and sour cream. Add the cooked pasta to the skillet and toss with the sauce to cover.

If the sauce is too thick, use some of the reserved pasta water to thin it out. Serve immediately.
 
 
USING ALFREDO SAUCE BEYOND PASTA

Nick Saba, chef/founder of Terra Culinary Services, suggests Alfredo sauce as a topping for proteins.

He suggests using Alfredo to top:

 
Or, riff on another dish, like Chicken & Waffles Alfredo, or Pancakes Alfredo with bacon, ham or sausage (or a mixed grill!).

Lasagna fans will enjoy this Chicken Lasagna Alfredo recipe.

And how about the Chicken Alfredo Pizza below?

*Language is not a linear: Words come into every language from a variety of sources, over many centuries. Their meanings can change or expand over time. But “decadent,” now used instead of the appropriate “self-indulgent,” means “being in a state of decline or decay.”

Calling rich foods decadent is not a great association. Whoever started this use, more than 20 years ago, used the word incorrectly, irresponsibly and everyone who perpetrated the error should be forced to read the dictionary.
 
 

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