[2] Savory chocolate gazpacho with strawberries from Good To Know. Here’s the recipe (photo © Good To Know).

Chef Mat Schuster of San Francisco’s Canela Bistro & Wine Bar offered us this Chocolate Gazpacho recipe, which we like for Valentine’s Day. It’s a savory chocolate counterpoint to all the sweet stuff.

When most people think of savory chocolate dishes, Mexican mole comes to mind. You may have made a chili recipe with cocoa powder. It’s a popular ingredient in Mexican dishes.

(And why not? Cacao cultivation was begun by the Olmecs, the first major civilization in Mexico, located in the present-day states of Veracruz and Tabasco; and furthered by the Mayas of the Yucatán Peninsula. When the Aztecs learned about cacao from the Mayas, they made it a drink for noble or wealthy Aztecs and their warrior heroes).

If you’ve ever had an all-chocolate dinner (chocolate used in every dish), you know that it can be included in every course, from cacao nibs in the salad to cacao chèvre for the cheese course. Here are more examples, with the recipes available at Saveur.com.

 
 
RECIPE: SAVORY CHOCOLATE GAZPACHO

Ingredients

and/or croutons†

Preparation

1. PLACE all ingredients into a blender; blend until smooth.

2. ADD enough water to make the consistency you prefer, but be sure not to dilute the flavor.

3. TASTE, season with salt and pepper and chill the soup. Before serving, garnish as desired.
 
 
WANT TO KNOW MORE ABOUT CHOCOLATE?

Take a look at our Chocolate Glossary and other articles in THE NIBBLE’S Chocolate Section.

 
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*Picada is a Catalan-style pesto made with almonds, parsley and chocolate.

†These can be American-style croutons—small squares—or French croutons/Italian crostini, slices of baguette or similar bread, grilled or toasted with olive oil, seasonings (herbs, spices, salt and pepper) and/or optional toppings (for this gazpacho recipe, try fresh goat cheese and chives). You can float it on top of the soup or serve it on the plate under the bowl.
 
 

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It’s very rich, a kind of “French cheesecake.”

Others serve a cheese course with their favorite cheeses.

Still others assemble a plate of delicious heart-shaped cheeses. If you’d like to do the same, head to the best cheese stores in town. They’re certain to offer a few limited edition, heart-shaped delights for the big day.

You can find both domestic heart-shape cheeses like Amour from Coach Farm, a semisoft, bloomy-rinded goat cheese made in New York State; and imports like Godminster Cheddar from the U.K.

Others you may find include:

 
Plus these three bloomy-rinded goat cheeses from Oregon’s River Edge Chèvre:

 
THE HISTORY OF HEART-SHAPED CHEESE

Heart-shaped cheeses are not a recent invention for Valentine’s Day (the history of Valentine’s Day). They originated more than 500 years ago in the little town of Neufchâtel-en-Bray, in the Haute Normandy region of France.

Most of the maidens in town worked as milkmaids and cheese makers. When some fell in love with the occupying British soldiers during the Hundred Years War (1337-1453), they started to produce heart shapes from the local soft cheese (Neufchâtel), to give as gifts to their sweethearts.

Note that American Neufchatel is very different from its French namesake. In the U.S. it is a name given to a lower-fat type of cream cheese.
 
THE VALENTINE CHEESE PLATE

Decorate the plate with fresh raspberries and strawberries or a scattering of pomegranate arils.

Top: This gorgeous cheese and charcuterie plate from Flora Artisanal Cheese in Charlottseville, Virginia has pink, purple and red color accents that are spot-on for Valentine’s Day. Center: An aged Coeur De Bray Neufchâtel Cheese from Cheeses Of Europe. Bottom: Amour, a soft goat’s milk cheese from Coach Farm, available at Dean & DeLuca.

Flora has created the Valentine’s Day platter with:

Top: Godminster makes a heart-shaped
British Cheddar for Valentine’s Day. Bottom:
Pickled baby beets from Sainsbury.

To decorate your cheese plate for Valentine’s Day, here are more pink, purple and red garnishes:

 
RECIPE: PICKLED BABY BEETS

This recipe saves time by using jarred or canned baby beets.

Ingredients

 
Variations

For a spiced beets profile, substitute for the pickling spices:

1. COMBINE all ingredients, except the beets, in a small saucepan over low heat. Stir until the sugar is dissolved. Let cool.

2. ADD the beets to an airtight container and cover with the pickling liquid, which should cover the beets.
beets. It will easily peel off with your fingers. Cut the beets in half or leave whole if they are very small.

3. REFRIGERATE for one day to two weeks.
 
WANT TO LEARN MORE ABOUT CHEESE?

Check out the different types of cheese in our picture-packed Cheese Glossary.

December is National Pear Month. World Pear Day is the first Saturday in December.

> Check below for a review of the different types of pears.
 
 
RECIPE: ROSE PEAR GALETTE

Treat yourself to this elegant and refined after-dinner delight from Adrianna Adarme of A Cozy Kitchen. It’s included in her book The Year of Cozy: 125 Recipes, Crafts, and Other Homemade Adventures.

Prep time is 30 minutes, and cook time is 20 to 25 minutes.

Ingredients For 4 Individual Tarts

For the Crust

• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons white granulated sugar
• 1 teaspoon fine-grain sea salt
• 1/2 cup unsalted butter, frozen
• 4-8 tablespoons very cold water, divided
• 1 large egg, beaten (for egg wash)
• 1 tablespoon turbinado* sugar
• Reynolds Wrap aluminum foil
• Reynolds parchment paper

For The Filling

• 2 Bartlett pears, cored and thinly sliced
• 1/4 cup brown sugar
• 1 tablespoon coffee grounds, finely ground
• 1/2 teaspoon vanilla extract
• Pinch of salt

For Serving

• Whipped cream or vanilla ice cream

________________

*Turbinado sugar is partially refined light brown cane sugar, similar to Demerara sugar but with larger crystals. It is sold in bulk packages, and in packets as Sugar In The Raw. See the different types of sugar.
________________

Preparation

1. MIX together the flour, sugar, and salt in a large bowl. Using a box grater, grate the cold butter atop the flour mixture. Working quickly and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas.

2. ADD 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (generally about 3 additional tablespoons). Flour a work surface and dump the dough onto it. Knead a few times until it comes together. Form the dough into a disk. Wrap the disk in plastic wrap and transfer it to the refrigerator to chill for at least 1 hour, or ideally overnight.

3. MIX this filling together just before the dough is ready to be removed from the fridge: In a medium bowl, toss together the pear slices, brown sugar, cocoa powder, coffee grounds, vanilla extract, and salt.

4. REMOVE the disk of dough from the refrigerator and allow it to come to room temperature for 10 minutes. Liberally flour a work surface and a rolling pin. Begin to roll the dough into a 16-inch round, being sure to rotate it every so often to avoid sticking. Using the bottom of a bowl or plate that measures about 6 inches in diameter, cut out 3 circles. Re-roll the scraps to get 1 additional circle.

6. BRUSH the pie crust edges with the egg wash and sprinkle with turbinado sugar. Transfer to the oven to bake for 20 to 25 minutes, until the edges are golden brown. Check on the galettes periodically. If at any time the crusts’ edges are getting too brown, take a piece of Reynolds Wrap® Aluminum Foil and tent over the edges. When the edges are golden brown, remove them from the oven. Serve warm with a dollop of whipped cream or a scoop of your favorite vanilla ice cream.

[6] The Comice pear.

[7] The Forelle pear.

[8] The Green Anjou pear.

[9] The Seckel pear.

Thanks to USA Pears for this background material.

Fresh domestic pears are available year-round. Although each pear variety has its own unique properties, most can be substituted for each other in recipes.

Bartlett Pears: August to February
The Bartlett pear turns from bright green to golden yellow as it ripens. Very juicy and sweet, with aromatic flesh, it is used most for canning and for salads or desserts (photo above).

Red Bartlett Pears: August to January
The Red Bartlett turns bright red as it ripens and is similar in flavor and texture to the yellow Bartlett.

Bosc Pears: September to April
Bosc pears have long, tapered necks and skin that is naturally russet to a cinnamon brown. Dense, fragrant, and honey-sweet flesh with a texture that holds its shape when heated, the Bosc is a good choice for baking, poaching, grilling and roasting.

Comice Pears: September to March
Pronounced co-MEESE, these pears have a full, round shape with a short neck and stem. They are usually green, sometimes with a red blush. They are very succulent, with a custard-like texture and mellow sweetness. They are best as an eating pear and go well with cheese. They don’t hold up well in cooking.

Concorde Pears: September to February
The Concorde has a tall, elongated neck and firm, dense flesh, with golden green skin, usually with golden yellow russets. Its flavor has vanilla undertones and, like the Bosc, it has a firm texture that holds up well when baking, grilling, or poaching. It is one of the newer varieties, introduced in the past 10 years.

D’Anjou Pears: September to July
Green D’Anjou pears, recognized by their egg-like shape, stay green when fully ripe. With moist, sweet, and dense flesh, the D’Anjou is excellent for snacking or baking.

Red D’Anjou Pears: September to May
Sweet and succulent when ripe, red D’Anjou pears are similar to their green counterparts. The red skin is a colorful addition to salads, desserts, and main dishes.

Forelle Pears: October to March
The Forelle, known for its smaller size and unique yellow-green skin, is tasty and sweet with a crisp texture even when ripe. Ideal for kids’ lunches and baked desserts.

Seckel Pears: September to February
Seckel pears are another small variety, recognized by their maroon skin, with olive-green coloring. With their crunchy flesh and ultra-sweet flavor, they are great for snacks, pickling or garnishing.

Starkrimson Pears: August to January
Another new variety introduced within the past 10 years, Starkrimson pears have brilliant crimson red skin and a thick, stocky stem. Juicy and sweet, they have smooth flesh and a distinct floral aroma.
 
 
MORE DELICIOUS PEAR DESSERTS

• Pears Hélène
• Poached Pears

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Valentine’s Day falls on Sunday this year, a day of the week when many of us have some extra time to make pancakes.

What pancakes do you make for Valentine’s Day? Chocolate pancakes, of course! They can be the focus of breakfast or brunch, or served as dessert in smaller portions.

Two recipes follow: All-Chocolate Pancakes and Dark Chocolate Raspberry Pancakes, which are regular pancakes packed with chocolate chunks.

You can make either recipe with all-purpose flour, or use half all-purpose and half whole wheat flour for more nutrition and an added flavor element. But first:

Not into chocolate? Make these Red Velvet Pancakes.
 
SOME PANCAKE HISTORY

People have been eating pancake-like foods for a very long time. According to Alan Davidson in the Oxford Companion to Food, the first mention of anything other than bread baked on a griddle is the oldest surviving cookbook, De Re Coquinaria (“On Cookery) by Apicius*.

The book describes “cakes” made from a batter of eggs, milk, water and flour. They were fried and served with honey and pepper.

Here’s more on the history of pancakes.

RECIPE #1: CHOCOLATE PANCAKES

This recipe was developed by Foodie Crush for GoBoldWithButter.com.

Ingredients For 8-10 Pancakes

 
Preparation

1. WHISK the dry ingredients together in a medium bowl. In a small bowl, mix the wet ingredients together until combined.

2. ADD the wet ingredients to the dry ingredients and mix until just combined. Set the mixture aside to rest for 10 minutes.

Top: Chocolate pancakes by Foodie Crush for GoBoldWithButter.com. Center: Dark Chocolate Raspberry Pancakes made with a heart pancake mold, from The Baker Chick. Bottom: Don’t like chocolate? Make these Red Velvet Pancakes from Taste Of Home.

Dessert pancakes. Top: With ice cream or
whipped cream and chocolate sauce. Photo
by Robyn Mackenzie | Fotolia. Bottom: Add
some Nutella. Photo by Dusan Zidar |
Fotolia.

RECIPE #2: DARK CHOCOLATE RASPBERRY PANCAKES

The Baker Chick used heart-shape pancake molds for a special presentation.

You can also use the molds to fry eggs, shape burgers, etc.

Ingredients For 6-8 Pancakes

 
Preparation

1. PREHEAT a griddle or skillet over medium-low heat.

2. WHISK together the flour, baking powder and salt. Add the oil, egg and buttermilk, and whisk together until thoroughly combined, adding a splash more buttermilk if the batter is too thick. Fold in the chocolate chunks.

3. SPRAY or butter the skillet and pour in the batter. When bubbles form and pop in the batter, carefully flip each pancake, cooking until golden and baked through.

4. MAKE the syrup: Mash the raspberries with a fork and blend with the syrup. Warm it to your liking.

5. TOP the pancakes with butter and syrup and serve.

 
_______________

*“Apicius” is believed to be the pseudonym of one or several writers who authored the oldest surviving cookbook De Re Coquinaria (“On Cookery). The manuscript of some 400 recipes is believed to have been compiled in the late 4th or early 5th century C.E. Why the name Apicius? It had long been associated with gourmet preferences, named after Marcus Gavius Apicius, a wealthy Roman merchant and epicure who lived in the 1st century C.E. He is said to have once sailed all the way to Libya to eat some much-praised prawns, only to return home without having found any to his satisfaction. He hosted colossal banquets, which eventually drove him to bankruptcy…and suicide.

Even if you’re going out for dinner on Valentine’s Day, you can use today’s tip to garnish something.

Use dried herbs, spices or other ingredients to make heart-shaped designs on your foods.
 
GARNISH THESE SWEET FOODS

 
Use One Of These Toppings

 
For savory dishes, check the list below.
 
Preparation

1. USE one of these heart-shaped templates:
– Buy a red paper heart at the card store or party store.
– Use a cookie cutter.
– Cut a heart from foil or paper. Fold the sheet in half and cut out half a heart; unfold and both sides will be even.
 
2. SPRINKLE the sugar, spice or herb over the heart template, using a small strainer (sieve). Let the garnish settle. Remove the template with a pointed tweezers to lift off the heart template.
 
USE THESE SAVORY GARNISHES

Look for dried herbs, spices or other garnishes that are mild enough to complement the food item. For this reason, we’ve omitted intense flavors such as chili flakes and curry powder, but let your palate guide you.

 
You can also make your own blend.
 
Sprinkle The Garnish On These Foods

 
As always, have fun with it!

Top photo: Mini flourless chocolate cakes from The Baker Chick are garnished with powdered sugar. Here’s the recipe. Second: Use a paper heart for your template. Third: If you don’t have a small strainer, pick one up. This set, about $10, is from Culina and available on Amazon. Fourth: Make a pink heart with Strawberry Nesquik. Photo courtesy Aayush Food Ingredients. Bottom: For savory dishes, use dried parsley or other herb. Photo courtesy Alamy.com.