Valentine’s Day is right around the corner, so today, we touch base again with our resident foodie, SaschaWolhandler, for some tips on what to include on the menu for a romantic weekend. She joins Tom in the studio to share some delicious, chocolatey treats. Recipes for some of the treats are listed below.
Sascha and her husband, Steve Susser, run Sascha’s 527 Restaurant & Catering on Charles Street in Baltimore. For more information, click here.
Sascha Wolhandler’s Valentine’s Day Dessert Recipes
Ganache for Truffle
Ingredients:
· 8 ounces semi-sweet chocolate bits
· ½ cup heavy whipping cream
· Splash of liquor of choice (Amaretto, Grand Mariner, Chocolate Liquor)
· Optional Toppings: cocoa powder, chopped nuts, shredded coconut
Procedure:
1. Place chocolate bits in a bowl.
2. Heat heavy whipping cream until almost boiling. Quickly remove from heat and pour over the chocolate bits.
3. Stir with a rubber spatula to smooth consistency.
4. Chill overnight for at least 6 hours.
5. With a teaspoon or melon baller, scoop the chocolate. Shape into balls and roll into desired topping. Refrigerate before serving.
Chocolate Dipped Strawberries
Ingredients:
· 1 pound strawberries, preferably long-stemmed
· 8 ounces chocolate bits
Procedure:
1. Melt chocolate over double boiler
2. Dip strawberries in chocolate and place on plate. Allow to refrigerate for 1 hour before serving
Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce
Ingredients:
· 2 5-ounce beef tenderloin filets
· 1 tablespoon olive oil
· 1 tablespoon canola oil
· Coarse sea salt
· 1 tablespoon cracked white peppercorns
· 1 tablespoon olive oil
· 1 tablespoon minced shallot
· 1 cup port wine
· ¼ cup beef stock
· 1 teaspoon minced fresh rosemary
· ½ ounce semi sweet chocolate chips
· 1 tablespoon butter
Procedure:
1. Brush the tenderloin filets on all sides with one tablespoon olive oil, then season generously with salt and pepper.
2. Heat 1 tablespoon canola oil in cast iron skillet over medium-high heat. Once it begins to smoke, add the filet and cook until desired degree of doneness. 4 minutes per side for medium rare. Once done, remove steaks from skillet and keep warm.
3. In the same skillet, stir in the minced shallot, and cook for one minute. Pour in the port and summer until reduced to the consistency of syrup, 2-3 minutes. Add the stock and rosemary and return to a simmer. Whisk in the chocolate and butter until it melts and slightly thickens the sauce. Pour over steak to serve.
Chocolate Barbecue Sauce
Ingredients:
· 1 cup barbecue sauce of choice
· ½ ounce semi-sweet chocolate
· Optional: 2 chipotle peppers
Procedure:
1. Melt the chocolate over a double boiler. Once melted allow to cool to room temp and mix in with barbecue sauce.
2. Optional: combine the barbecue sauce and chipotle peppers in food processor and mix to combine. Stir in melted chocolate.
