Food & Dining Guide

Valentine’s Recipe You’ll Love to Share

(Family Features) If the way to your loved one’s heart is through the stomach, there’s no better way to start off this Valentine’s Day than with a homemade breakfast prepared with love.

Whether you’re whipping up a breakfast for a spouse with a sophisticated palate or trying to tempt the taste buds of your lit- tlest loves, explore these ideas to get inspired.

* Red is the color of love, so build your menu around fresh strawberries or raspberries, which pair perfectly with French toast or crepes, and can even dress up a simple cereal.

* For a more sensible menu, opt for a fruity berry smoothie or a parfait layered with fresh fruit, low-fat yogurt and granola. Add a hint of loving indulgence by sprinkling dark chocolate shavings on top.

* Show your affection with a plate of these colorful Cocoa-Kissed Red Velvet Pancakes featuring rich 100 percent cocoa, buttermilk and fresh berries. Heart-shaped cookie cutters lend a special touch to these fluffy, flavorful pancakes. Add sweet garnishes like powdered sugar and berries for a sensational way to say “I love you.”

Find more recipes you’ll love to share with your nearest and dearest this Valentine’s Day at Culinary.net.

Cocoa-Kissed Red Velvet Pancakes

Recipe courtesy of Nestlé ~ Servings: 10 pancakes

• 1 cup all-purpose flour

Ingredients

• 1/4 cup granulated sugar

• 3 tablespoons Nestlé Toll House Baking Cocoa

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 large egg

• 1 cup reduced-fat buttermilk or low-fat milk

• 2 tbsp unsalted butter, melted

• 1 1/2 teaspoons vanilla extract

• 1 teaspoon red food coloring

• heart-shaped pancake cutters or cookie cutters

• butter, for garnish

• powdered sugar, for garnish

• maple syrup, for garnish

• fresh berries, for garnish

Directions

In large bowl, combine flour, sugar, baking cocoa, baking powder, baking soda and salt; stir well.

In separate large bowl, whisk together egg, buttermilk, unsalted butter, vanilla extract and food coloring. Add to flour mixture; stir to combine. Allow mixture to sit 5 minutes.

Heat nonstick skillet or griddle over medium heat. Brush with oil or butter. Add about 1/4 cup batter to skillet. Cook about 2 minutes, or until bubbles start to form on top. Flip and cook 1-2 minutes, or until bottom is lightly browned. Serve immediately with butter, powdered sugar, syrup and berries, if desired.

Tip: If using pancake or cookie cutters, be sure to coat with oil so pancakes don’t stick. Place cutters in skillet and pour batter into cutters. Remove cutters before flipping.

Source: Culinary.net

A Sweet Evening-Ender

(Culinary.net) Nearly anytime can be a good time for a decadent dessert. This Creamy Raspberry Mocha Parfait, which combines the flavors of instant coffee, chocolate and raspberries, can be a perfect nightcap to almost any meal.

Find more dessert recipes at Culinary.net.

Creamy Raspberry Mocha Parfait

Servings: 4

Ingredients

• 2 tablespoons hot water

• 1 tablespoon instant coffee

• 1 packet chocolate pudding mix

• 2 cups milk

• 1 carton whipped topping

• 1 cup heavy cream

• 1/4 teaspoon cream of tartar

• 1/2 teaspoon vanilla extract

• 2 tablespoons sugar

• 2 cups raspberries

• whipped cream, for topping

• chocolate powder, for dusting

Directions

In small bowl, mix hot water and instant coffee. Cool completely.

In medium bowl, mix milk and chocolate pudding mix until blended and thickened. Add cooled coffee; mix well. Add whipped topping; mix well. Chill.

In large bowl, add heavy cream, cream of tartar and vanilla extract. Beat mixture to form peaks. Gradually add sugar. Continue beating mixture until stiffer peaks form.

In four parfait glasses, layer chocolate pudding mix, whipped cream mix and raspberries. Top raspberries with additional chocolate pudding mix, dollop of whipped cream, another raspberry and dust with chocolate powder.

Party-Worthy Wine Pairings Perfect for Easy Entertaining

(Family Features) Red or white, sweet or dry, wine lovers are often entertainers at heart. When inviting guests to share your personal favorites, nothing enhances a tasting get-together quite like complementary snack and wine pairings.

Hummus-Stuffed Mushrooms

Recipe courtesy of Sarah Tracey

Total time: 15 minutes ~ Servings: 6

Ingredinets

• Nonstick olive oil spray

• 16 ounces cremini mushrooms, stems removed and gills scooped out

• salt, to taste

• pepper, to taste

• 1 Fresh Cravings Classic Hummus

• 1 jar manzanilla olives stuffed with pimientos, cut in half

• 1 jar roasted red pepper strips

• Oregon Pinot Noir

Directions

Preheat oven to 375 F. Prepare sheet pan with nonstick olive oil spray.

Place mushroom caps on sheet pan, spray with olive oil and season with salt and pepper, to taste.

Roast 7-8 minutes then let mushrooms cool to room temperature.

Fill each mushroom cap with hummus and top each with one olive slice.

Thinly slice roasted red pepper strips and arrange around olive slices.

Pair with lighter bodied pinot noir with cherry tones from Oregon.

Cheesy Tortilla Cutouts with Salsa

Recipe courtesy of Sarah Tracey

Total time: 20 minutes ~ Servings: 6

Ingredients

• Nonstick cooking spray

• 6 large flour tortillas

• 16 ounces pepper jack cheese, grated

• 1 can (4 ounces) green chiles, drained

• 1 bunch fresh cilantro, finely chopped

• 1 Fresh Cravings Restaurant Style Salsa

• New Zealand Sauvignon Blanc

Directions

Preheat oven to 350 F. Prepare sheet pan with nonstick cooking spray.

Place large flour tortilla on sheet pan. Top with handful of grated cheese.

Sprinkle chiles on top of cheese layer. Add chopped cilantro. Sprinkle with additional cheese.

Top with another tortilla. Bake until cheese is melted, about 10 minutes. Work in batches to make three sets of cheesefilled tortillas.

Cut out desired shapes with cookie cutters.

Serve with salsa and pair with sauvignon blanc from New Zealand with zest and zing.

Polenta Rounds with Pico de Gallo Salsa and Crab

Recipe courtesy of Sarah Tracey

Total time: 30 minutes ~ Servings: 6

Ingredients

• 1 tube (16 ounces) prepared polenta

• nonstick cooking spray

• salt, to taste

• 8 ounces jumbo lump crabmeat

• 1 container Fresh Cravings Pico de Gallo Salsa, Mild

• 1 bunch fresh mint, finely chopped

• Mateus Rosé

Directions

Heat oven to 400 F. Slice polenta into 1/4-inch thick rounds. Arrange on baking sheet sprayed with nonstick cooking spray and bake 20-25 minutes until golden brown and crispy. Sprinkle with salt, to taste, and let cool.

Combine jumbo lump crabmeat with salsa.

Top each polenta round with crab salsa mixture.

Garnish with finely chopped fresh mint and pair with vibrant, fruity rosé.

Source: Fresh Cravings

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