Andy Sutton - Valentine Cookbook: 350+ Recipes delicious for you and your love

Contents

Old Fashioned Butter Valentine Cookies Dipped In Chocolate............................................................................... 37
Chocolate-cherry Sandwich Cookies.................................................................................................................................. 75
Cranberry-kissed Chocolate Silk.......................................................................................................................................... 75
Berry Bruschetta......................................................................................................................................................................... 95
Cupid's Chicken 'n' Stuffing.................................................................................................................................................202

Cheese Blintzes

Serving: 5 | Prep: 15m | Ready in: 1h15m

Ingredients
Batter:
3 large eggs
1 cup all-purpose flour
1 cup milk
1/4 cup cold water
2 tbsps. vegetable oil
1 tbsp. white sugar
1/2 tsp. salt
1/4 tsp. vanilla extract
Filling:
1 1/2 cups ricotta cheese, strained if wet
1/2 cup cream cheese
1 lemon, zested
1 large egg
2 tbsps. confectioners' sugar
1 pinch salt
1 tbsp. butter, or as needed
1 tbsp. confectioners' sugar, or as needed for dusting

Direction
1. Add the following ingredients in a blender: flour, milk, 3 eggs, water, sugar, vegetable oil, salt, and vanilla extract. Blend together for 2 minutes or to a smooth texture, making sure to scrape the sides as well. Set aside for 30 minutes at room temperature.
2. In a mixing bowl, whisk in the cream cheese, ricotta cheese, egg, sugar, lemon zest, and salt.
3. Combine the contents well, then put the lid on and keep in the fridge.
4. Set the heat to medium-high, and heat a 10-inch, non-stick skillet. Lightly coat or spray vegetable oil on it. Add 1/4 cup batter into the pan and swirl it around to coat the bottom. Dry the surface by cooking for 1 minute. Flip this side and cook shortly for 30 seconds. Transfer to a plate, then do this with the rest of the batter. Stack each crepe on top of the other.
5. Prepare on oven by heating it to 165 degrees C or 325 degrees F. Lightly coat a baking dish with butter.
6. Take 3 to 4 tbsps. of filling and place on top the crepe at around one inch from the edge you are nearest to. Flatten the crepe slightly when folding the edge into the filling. Do this for both sides, and roll into a rectangle as small as you can. Make sure you place the seam on the bottom to create the blintz.
7. Set the heat to medium, then use a skillet to melt the butter. Cook each side of the blintzes for 2 minutes till golden brown on both sides. Be sure to turn them carefully. Remove to a baking dish lightly coated with butter.
8. Let it bake in the oven you prepared for 12 minutes, so the filling becomes firm. Let the blintzes cool for 10 minutes, then serve. Sprinkle with some confectioners sugar on top.

Nutrition Information
Calories: 452 calories; Total Carbohydrate: 33.2 g Cholesterol: 207 mg Total Fat: 26.9 g Protein: 19.4 g Sodium: 518 mg

Chef John's Croissants

Serving: 8 | Prep: 30m | Ready in: 3h55m

Ingredients
Dough:
1 cup warm water (100 degrees F or 38 degrees C)
1 (.25 oz.) package active dry yeast
1/4 cup granulated white sugar
3 1/2 cups unbleached bread flour
3 tsps. kosher salt
6 tbsps. butter, room temperature, cut into pieces
Croissants:
2 sticks unsalted European-style butter
1 egg
1 tbsp. water

Direction
1. Into the bowl of a stand mixer, add warm water. Drizzle with yeast. Leave the yeast to dissolve for ten minutes. Add bread flour and sugar. Drizzle with salt; put in 6 tbsps. of butter. Attach bowl to the stand mixer. Use dough hook to mix the dough for 3 to 4 minutes just until dough forms a ball that pulls away cleanly from the bowls sides and the butter is completely kneaded in.
2. Place the dough onto a work surface and shape to a semi-smooth ball. Return the dough into the mixer bowl and cover it. Leave it to rise in a warm place for about 2 hours until doubled.
3. Place the dough onto a work surface that is lightly floured. Deflate it by pushing and pressing the dough, then shape into a rectangle. Fold into thirds by moving one end over the middle third and fold the other side over the middle. Cover with plastic wrap. Put in a rimmed baking sheet that is lined with silicone mat. Chill for about 1 hour until chilled through.
4. Slice 2 sticks of butter lengthwise in half, then put onto a length of parchment paper that is long enough to fold over the butter, placing slightly apart from each other. Then, fold parchment paper over the butter. Push the butter down. Use a rolling pin to roll out into an 8x8-inch square. Chill for 10 to 15 minutes until just barely flexible and a little chilled.
5. Roll out the dough into a rectangle that is a bit wider than butter slab and should be just over twice as long. Put the butter onto one half of dough, leave approximately one inch margin from the edge of dough. Then, fold the other half of dough over butter. Flour dough and work surface as needed.
6. Make ridges by pushing the rolling pin down onto dough. Roll out the ridges. Repeat. Continue rolling and pressing until the dough is approximately the same size as the rectangle you had earlier when you folded it in half; dust with just a little flour as needed.
7. Fold one-third of the dough over the middle third beginning from the short side. Fold the other end on top to make a small rectangle. Use a rolling pin to flatten out just a bit. Place into the baking sheet lined with silicone; cover with plastic wrap. Chill for about 30 minutes until cold.
8. Return the dough onto a work surface and repeat the rolling and pressing technique until the dough is the size of the earlier larger rectangle. Then, fold into thirds beginning from short side. Push and roll a bit. Place back into the lined baking sheet. Cover and chill for about 15 minutes.
9. Roll back out into a big rectangle. Then, fold the dough in half. Push and roll out to make a 1/2-inch thick rectangle; add as little flour as needed to prevent the dough from sticking.
10. Use a pizza cutter or pastry wheel to slice the dough lengthwise in half. Sprinkle flour on one piece, then roll out to make a rectangle of approximately 1/4- to 1/8-inch thick. Using pastry wheel, slice dough diagonally crosswise beginning from one corner into 8 triangles. Then, roll each up towards the tip beginning with bottom end of each triangle to make croissant, seam at the bottom. If need be, seal the tip to the rolled croissant with a little water.
11. Repeat this with the other half of dough.
12. Transfer the shaped croissants into baking sheets that are lined with silicone mats. To make the egg wash, whisk together 1 tbsp. water and egg. Coat the croissants with the egg wash. Let rise in a warm place for about 45 to 60 minutes.
13. Preheat an oven to 200 degrees C (400 degrees F). Gently but thoroughly coat the croissants with the egg wash again.
14. Bake for about 25 minutes in the oven until nicely browned. Place onto cooling rack. Let cool to room temperature before serving.

Nutrition Information
Calories: 532 calories; Total Carbohydrate: 50.1 g Cholesterol: 107 mg Total Fat: 33.3 g Protein: 8.6 g Sodium: 796 mg

Cookie Tulips

Serving: 12 | Prep: 45m | Ready in: 1h

Ingredients
1/4 cup butter, softened
1/2 cup white sugar
7 tbsps. all-purpose flour
1 tsp. vanilla extract
2 egg whites, beaten
1 (4 oz.) package cream cheese at room temperature
1 cup confectioners' sugar
1 tsp. vanilla extract
1/2 (8 oz.) container frozen whipped topping, thawed