Written by Caren of Photographs and Recipes.

It’s Valentine’s Day again! Anyone who thinks that the surest way to a man or a woman’s heart is through his or her stomachs was definitely thinking about Valentine’s Day. The world over, celebrations are inextricably linked with food (or is it just me? I mean do you associate any celebration with playing Scrabble???)

While my first realization of what Valentine’s Day meant came when I was fourteen, it did not mean much to me till I was sixteen and had what one would call a sweetheart! This sweetheart was exactly 11months younger than I was and about 1-½ inches shorter. When he gave me a lovely, cuddly little teddy bear and an accompanying box of chocolates, I was swept off my feet. The next minute when I came crashing down, I had to wonder what storm caused it. The storm’s name, it turned out was MOTHER.

How was I to explain this new addition to my mom who up until then had no idea that I had a boyfriend and I was certain, had every intention to ensure that I did not have one till I turned 30!

The chocolates were eaten as quick as quick could be but the teddy was certainly not to be dismembered and turned to stew. It was true love that helped me take it home and nonchalantly say to my mom, Oh! A friend gave it to me!” I stuffed it in my closet and ran out of the room just as I saw a slight smirk on her face…I guess even my mom was taken in by innocent love on Valentine’s Day.

That is when I learned the power of food as a gift. The taste and memories linger, with no other tell tale signs!!!

To this day, chocolates some how feature in my Valentine’s Day set up…they are the least tell tale of all, you see. This year we are to have chocolate meringues…the kind that will turn your eyes starry!

Recipe for Starry Meringue, is from Rose Beranbaum’s, Rose’s Christmas Cookies:

1/2 cup + 1 tablespoon (4 ounces) granulated sugar
2 ounces unsweetened chocolate
1 cup (4 ounces) powdered sugar
4 (4.25 ounces) egg whites, room temperature
1/2 teaspoon cream of tarter

Ensure the sugar and chocolate are both very fine before you begin making the meringue. I used granulated sugar, which works well for me. But you may want to choose superfine depending on the size of the granules. I grated my chocolate on the fine mesh side of the grater; you could process it in the food processor. However, ensure the heat does not melt the chocolate! Reserve 3 tablespoons of sugar and mix the chocolate with the rest.

In a mixing bowl, beat the egg whites until frothy. Add the cream of tartar and beat at medium speed, gradually adding 2 tablespoons of the sugar. When soft peaks form when the beater is slowly raised, add another tablespoon of the sugar and increase the speed to high. When stiff peaks form when the beater is raised slowly, gradually beat in remaining sugar and beat until the meringue is very stiff and glossy.

Fold in the chocolate mixture using a rubber spatula until evenly incorporated.

Scoop the mixture into a pastry bag fitted with a large star tip, and pipe the stars. Or you can pipe out 1 3/4-inch mounds, or simply spoon the mixture into small mounds. Allow the stars to dry for 30 minutes.

Preheat oven to 200 degrees F. Bake for two hours or until crisp throughout but not beginning to color. (Small mounds may be ready at 1 hour.) Rotate the sheets from top to bottom three quarters through the baking period. Cool completely on a rack.

Store in a dry place. Or just eat them quickly

When my older son started school, we were still fairly new immigrants to the US and I was cautious in my friendships. Another mother at my son’s school brought my family a Strawberry Mascarpone Mousse as a Valentine’s Day present. Needless to say, we soon grew to be as close as sisters! Sharing food is a magical way of developing relationships, don’t you think? Besides, no one looks a gift horse, especially one that can cook up delicious marvels, in the mouth, right?

This year I have tried to use local, seasonal fruits to create a variation of her dessert – A Poached Pear Mascarpone Mousse. Easy, quick and exotic – everything one looks for in the perfect Valentine’s Day dessert.

Poached Pears with Mascarpone Mousse

The recipe for poached pears is one taken from the new book, Gourmet Today. It can also be found on Epicurious.com

Once the pears are poached, let them cool to room temperature and drain them. Make a custard using the liquid.

Recipe for the Mascarpone Mousse:

4 Egg yolks
½ cup Heavy cream
¾ cup Poaching liquid from pears
16 oz Mascarpone Cheese

Beat the yolks lightly in a small bowl and set aside. Heat the poaching liquid and the cream over very low heat till hot but not boiling. Add half the liquid to the egg yolk, beating the mixture constantly. Pour the egg mixture back into the remaining poaching liquid and cream. Beat it constantly with a whisk or wooden spoon, till thickened. Do not let the mixture boil or it will curdle, as the yolks will begin to cook. Once thickened (the custard should coat the back of a spoon and a line drawn through should hold its own), take it off the heat and let cool to room temperature. In the meanwhile, beat the mascarpone cheese and ½ cup of sugar together. The cheese should be at room temperature or else, it will be grainy. Allow the mixture to chill for an hour.

Spoon the mascarpone mousse into 4 individual serving dishes. Arrange the slices of pears over the mousse. Repeat, ending with a layer of mousse on the top.

Chill the mousses for at least 20 minutes. Garnish with pears and poaching liquid before serving.

Last of all, Valentine’s Day is for making Whoopie! So here goes –

Red Velvet Whoopie Pies (what were you thinking???). I made mine, now you go ahead and make yours!

I used this recipe for the pies:

The recipe for the filling is:

4oz White Chocolate, broken into pieces
¾ cup Heavy Cream
½ slab Cream Cheese
¼ cup Chocolate covered espresso beans

Make a ganache with the white chocolate and heavy cream by heating the cream just until it begins to bubble and pour into the white chocolate. Stir well to melt the chocolate. Allow the mixture to cool to room temperature and beat in the cream cheese. Stir in the chocolate covered espresso beans. Spread over the cookies and sandwich to create the whoopie pie. If you need to alter the consistency of the filling use heavy cream to thin or cream cheese as a thickener.

Happy Valentine’s Day!