Vol. 12: From the Table of Little Love Letters

Happy Valentine’s Day!

It’s been a minute, and a bit of a stormy personal season, since the last edition. Before sharing more about the last few months, I wanted to send you a little holiday weekend treat as a preview of future editions. I’ll keep this brief so you can get back to enjoying the holiday with your Valentine — whether they are a partner, a friend, canine, feline, or yourself.

I’m sure I’m not the only one who loves a grand gesture, but sometimes it’s the little things that are the most charming ways to express your love. Below you’ll find a few favorite Valentine’s cards and treats — received, given, and found. Scroll down for a selection of recipes from future editions including Red Velvet Chocolate Beet Truffles to surprise your favorite people, and Puppy Love Yogurt Panna Cotta to share with your favorite pets.

We all deserve a moment to show ourselves and our favorite companions a little love.

What’s the fastest way to your Valentine’s heart?

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Did you know that standard, granulated sugar can be made from more than one plant? I’m not talking about coconut sugar, corn syrup, maple, honey, stevia, or any of the other myriad alternatives. Sugar beets! They’re not a variety you’ll typically find at the grocery store, since they’re grown as an industrial crop. However, the red, golden, and candy-stripe beets you’re more likely to encounter share some of the same sweetness. Pay close attention to the flavor notes beyond earthiness the next time you eat a beet — sweet, a little tart, subtle notes of earthy candy.

Beets are a natural pairing with the bitterness of chocolate and the sour creaminess of cream cheese, used here in addition to heavy cream. The combination is reminiscent of classic Red Velvet Cake, but a bit more surprising. It’s a taste to linger over. The beet or raspberry powder enhances the sweet-tart notes and creates a striking presentation when used to coat your truffles. As the truffles sit, the color will deepen to a ruddy, beet-like hue as the oils from the truffle soak into the powder.

Notes: Beet Puree: Roast and peel a couple small red beets to harness some more concentrated beet flavor, or use some of the prepared beets you can find in the refrigerator section of many grocery stores. You only need a little beet puree for this recipe. You’ll likely need to puree more than you need for this recipe unless you have a machine that handles very small quantities effectively. Use any leftovers to swirl into hummus for a bright-pink dip, or to boost a berry smoothie or sorbet.

Beet Powder: Adding a little bit of beetroot powder to the truffles amplifies the sweet and subtly tart beet flavor. You can use the powder as an addition to vitamin-rich smoothies and drinks or as a natural food coloring. If you aren’t sure about investing in a package, use freeze-dried raspberries as a substitute. Buy it as a powder, or pick up a bag of freeze-dried berries from a store like Trader Joe’s and crush them to a fine powder with a mortar and pestle or in the bag with a rolling pin.

Prep Time: ~1.5 hrs (mostly chilling), plus time to roast beets if needed

Ingredients:

• 2 tbsp (30g) beet puree (See notes above)

• 2 tbsp (30mL) heavy cream

• 2 tbsp (28g) cream cheese

• 4 oz (112g) 60% dark chocolate melts (or substitute semi-sweet chocolate chips)

• 2 tbsp (30g) unsalted butter

• 2 tbsp (8g) beet powder (See notes above)

• additional beet, raspberry, or cacao powder (for coating truffles)

Special Tools:

• Very small saucepan or butter warmer

• Wire whisk

• 2 small plates or bowls (One will be your storage container.)

Preparation:

1. Puree beets. Puree in a blender or food processor until smooth.

2. Heat the beet puree, cream, and cream cheese until steaming. Pour the beet puree, cream, and cream cheese in a very small saucepan. Heat over low to medium-low heat, stirring constantly with a wire whisk until the cream cheese has melted into the mixture and begins to steam. Turn off the heat.

3. Melt & incorporate the chocolate. Stir about 2/3 of the chocolate pieces into the hot, creamy beets until melted. Then melt in the remaining 1/3. If it’s a struggle to get the last bit of chocolate to melt, you can stir the saucepan over a low heat just until the last bit has melted. Turning off the heat immediately after.

4. Incorporate the butter. Add the butter to the mixture only after all the chocolate has melted and been incorporated. This will help you avoid breaking the emulsion. Stir the butter in with a whisk until it looks silky smooth.

5. Stir in the beet powder. Sprinkle the beet (or raspberry) powder over the chocolate mixture to avoid clumps. Whisk it in until fully incorporated.

6. Chill until firm. Pour the chocolate truffle batter into a small bowl. Chill it in the refrigerator until it has cooled and is firm (~1 hour).

7. Form and coat truffles in powder. Set up 2 small plates or bowls side by side. Spoon a couple of tablespoons of beet, raspberry, or cacao powder into one. This will be your truffle rolling container. The other is your storage dish. Using a small spoon, scoop up a little of the chocolate truffle mixture and roll between your fingers to form a rough ball. Roll it in the powder until covered, then set your finished truffle in the storage dish. Repeat to form the rest of your truffles.

8. Serve at room temperature. Store chilled. Cover your truffle storage container and keep it in the refrigerator for up to 2 weeks. Serve your truffles up on your prettiest dishes as a delightful little treat.

Does your dog (or cat) love yogurt? Surprise your furry Valentine with a treat worthy of their love — preferably on a silver platter. Yogurt panna cotta is deceptively simple to make. It has a delicate, wobbly texture that looks impressive when turned out of simple forms to serve and a melting creaminess on the tongue. Gelatin and agar (a variety of seaweed) powder are both safe for pets in the small amount. Serve these plain, or with pup-safe toppings, plain canned pumpkin puree, or a sprinkle of ginger — both of which can calm an upset puppy tummy. And if your dog (or cat) is anything like my Ernest, the fastest way to their heart is through their stomach.

And yogurt panna cotta is about as delightful to a human palette as it is to a canine. While you should keep sweeteners to a minimum or skip them altogether when treating pets. You can add 2 tablespoons of sugar for a gentle sweetness, or top with a drizzle of honey, jam, or fruit compote… just as you might for a bowl of yogurt.

Notes: I used these silicone chocolate molds to make tiny pet-sized panna cottas. Any silicone form will be easiest to unmold. You can use glasses, bowls, teacups, or any food-safe container you desire for your panna cotta.

Makes 2 cups

Prep Time: 2 1/2 - 4 1/2 hours (mostly chilling)

Ingredients:

• 1 cup (250 ml) heavy cream

• 1 cup (250ml) plain non-fat yogurt

• 1/4 tsp agar powder (or 1/2 tsp powdered gelatin)

• a pinch of powdered ginger, optional

Special Tools:

• Silicone ice cube or chocolate molds (for bite-sized treats)

• Small glasses, cups or bowls (for human dessert)

Preparation:

1. If using gelatin, bloom in a little reserved cream. Reserve a tablespoon or two of cream in a small bowl. Sprinkle the gelatin over top and stir together. Set aside for 5-10 minutes to let it bloom.

2. Heat yogurt and cream to a simmer. Pour the yogurt and cream into a small saucepan. Stir over a medium heat until the mixture comes to a nice bubbly simmer. (If using gelatin, turn off the heat when your mixture is steaming to avoid overheating.)

3. Whisk in agar or gelatin. Sprinkle the agar (or bloomed gelatin) into the hot liquid and whisk until completely dissolved and incorporated. You can whisk in a dash of powdered ginger if you are using (or any sweetener for humans) at this point.

4. Pour into molds. Carefully pour the hot liquid into molds or serving dishes, wiping any spills from the edges.

5. Refrigerate until firm. Carefully transfer your panna cotta to the refrigerator. If you are using agar, you may see the liquid starting to thicken already — it can gel at room temperature. (Gelatin needs to be chilled and will take longer to set.) Let your panna cotta chill for roughly 2-4 hours until completely cooled and set.

6. Unmold and/or top to serve. When you are ready to serve, carefully unmold, starting by loosening where the surface meets the rim of the mold. If you are using gelatin, dunk the bottom of the mold briefly in hot water to encourage it to loosen. If you prefer, you can serve your panna cotta directly from the container you poured it in. Top with a sprinkle of powdered ginger for your pup, or with jam, compote, or a berry coulis for you.