Easy Home Recipe: Date Night Canape
So, Valentine’s Day is long gone now, but what’s sweeter than a stay-in date night with some delicacies you can prepare for the significant other? Or even better, indulgde in making them together. Here are some recipe ideas you can try out, from savory canapes to melt-in-your-mouth chocolate cakes.
- 1 loaf of Italian bread or baguette
- As needed extra-virgin olive oil
Cut the bread into 1/8 inch slices at a 45 ° angle. Transfer the slices to a large rimmed baking sheet with a rack. Brush the slices with a light coating of olive oil. Bake at 400 °F for 5 minutes or until golden brown. Remove the crostini from the oven and let cool to room temperature. Serve with your choice of topping.
White Bean Dip Ingredients:
- ¼ Cup extra virgin olive oil, divided + more to finish
- 1 small shallot, finely minced
- 2 garlic cloves, minced
- 1 tsp fresh sage, chopped
- ½ tsp fresh thyme, chopped
- 1 (15.5 oz) can cannellini beans (white kidney beans)
- 2 Tbsp fresh lemon juice
- 1 tsp lemon zest
- ⅛ tsp cayenne pepper
- to taste kosher salt
- to taste freshly ground black pepper
- 1 tbsp chives, chopped
- As needed crostini
White Bean Dip Method:
In a large skillet, heat half the olive oil over medium heat. Add the shallot and cook for 2 minutes, or until translucent. Add the garlic and fresh herbs, cook for 1 minute, or until fragrant. Add the beans and toss the mixture. Cook for 30 seconds and then turn off the heat. Add the lemon juice and lemon zest. Transfer the mixture to a food processor, add the cayenne, salt and pepper to taste, remaining oil and lemon juice. Process until pureed and smooth. Refrigerate until ready to use. Serve with chives, drizzle of olive oil, and crostini.
Ricotta Crostini Ingredients:
- 8 oz ricotta
- As needed crostini
- 2 oz Marcona almonds
- As needed honey
Ricotta Crostini Method:
Spread a large spoonful of ricotta on each crostini. Add a few almonds to each crostini and finish with a drizzle of honey. Serve immediately.
Do not forget the dessert!
Flourless Chocolate Cake Ingredients:
- ⅓ Cup water
- 4.5 oz sugar, divided
- 6 oz bittersweet chocolate, chopped
- 1 oz cup cocoa powder
- 1/2 tsp kosher salt
- 4.5 oz unsalted butter, cubed and softened (68°F)
- optional: 1/2 tsp instant espresso powder
- 3 eggs
- 1/2 tsp vanilla extract
- As needed, room temperature water
Flourless Chocolate Cake Method:
Line the bottom and sides of 4 (6 oz) ramekins with parchment, then spray generously with non-stick cooking or baking spray.
In a small pot, add the water and 3 oz sugar. Over medium-high heat, stir the mixture consistently until all of the sugar is dissolved. Then without stirring, bring the syrup to a boil.
Meanwhile in a medium bowl, combine the chocolate, cocoa powder, salt, butter, and espresso powder (if using).
Once boiling, pour the hot syrup over the chocolate mixture. Let sit for 30 seconds and then stir to combine. If there are still a few unmelted pieces, let the mixture sit for another minute and then stir to combine.
In the bowl of a stand mixer, combine the eggs, vanilla, and the remaining sugar. Start whisking on low speed, once frothy, turn the speed up to high and whip until ribbon stage. The mixture should have thickened and tripled in volume.
Add the chocolate mixture. Fold with a plastic spatula until completely homogenous.
Pour the batter into the prepared ramekins. Place them inside a 10-inch cake pan* and transfer to a 300°F oven. Before closing the oven door, fill the 10-inch pan with enough water so that the water level is even with the level of batter in the ramekins.
Bake for 60-70 minutes or until the sides of the cake are set but the center is just the slightest bit wobbly. Be careful when removing the cake, as the water bath will be quite hot.
Remove the cake from the water bath and allow to cool on a rack until room temperature (this will take several hours).
Once cooled, remove the parchment sides and invert the ramekins over a plate, then remove the bottom circle of parchment. Serve with your choice of sauce, powdered sugar, and/or whipped cream.
*a 13×9 inch baking pan will also work.
Raspberry Coulis Ingredients:
- ½ pt raspberries, rinsed
- ½ Cup granulated sugar
- 1 Tbsp water
- 1.5 tsp Grand Marnier
Raspberry Coulis Method:
In a small saucepan, combine the raspberries, sugar, and water. Over medium heat, stir the sauce. Gently mash the raspberries as they cook to release more juice. Once the mixture is at a simmer, reduce the heat to medium-low and cook for an additional 5-6 minutes or until slightly thickened. Pass the sauce through a fine mesh sieve, add the Grand Marnier, and then allow it to cool to room temperature before refrigerating.
Serve within 1 week of making the sauce.
Featured arcticle: https://basicswithbabish.co/basicsepisodes/date-night
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