Ready….Set, Propose!

groupof3Whether you’re thinking of proposing this Valentines Day or simply want a delicious and romantic meal, think about road trip (depending where you are located) to White Plains, NY. Mix Cocktail Bar & Kitchen, inside the Crowne Plaza Hotel devised a delectable valentines day menu thats intimate and enjoyable. Aphrodisiac inspired offerings such as Oysters with Caviar and a drizzle of a champagne mustard vinaigrette is what awaits you in White Plains.

groupWhat’s fun about Mix Cocktail Bar & Kitchen is that if you are the first couple to get engaged while dining there February 12-14, your meal will be complimentarily! This hotel bar and restaurant is Westchester County’s latest hot spot for business travelers looking for late night dessert and a nightcap, and they definitely know how to make a night memorable.

For those planning an evening in and want to impress the one you love with something sweet, Executive Chef James Shannon: a 40-year hospitality veteran who attended the Culinary Institute of America was “sweet” enough to share this delicious dessert recipe that will win your valentine’s heart… and stomach! His culinary team of 20 is devoted to artful details and has a reverence for using only the freshest and most flavorful ingredients.

Kahlua, White Chocolate and Hazel Semifreddo courtesy of Chef James Shannon

Quantity

 

 

Unit

 

 

Ingredient

3

 

 

ea

 

 

egg yolks

¼

 

 

cup

 

 

sugar

¼

 

 

cup

 

 

kahlua

½

 

 

cup

 

 

heavy cream

3

 

 

oz

 

 

white chocolate melted

¼

 

 

cup

 

 

whole blanched hazelnuts

¼

 

 

oz

 

 

white chocolate chopped

½

 

 

pk

 

 

instant coffee

Procedure:

1. Fill a large bowl halfway with ice water. Combine egg yolks, sugar, and Kahlua in a stainless steel bowl set over a pan of simmering water. Whisk until mixture is pale and thickened, about 2 minutes. Place bowl in ice water until mixture has cooled slightly. Press plastic wrap directly over the surface, and refrigerate for at least 30 minutes.

2. Beat cream until stiff peaks form. Gently fold in the white chocolate, then the chilled yolk mixture.

3. Spoon mixture into two coffee cups. Cover, and freeze until set, about 2 hours (or up to overnight).

4. Preheat oven to 350 degrees. Spread hazelnuts on a rimmed baking sheet, and toast until skins have split, 18 to 20 minutes. Let cool slightly, then rub with a damp towel to remove skins. Coarsely chop.

5. Sprinkle with hazelnuts, chopped chocolate and instant coffee just before serving.

Happy Valentines Day!

About Sara Lehman

Sommelier, Private Chef, & Food and Wine Pairing Expert in NYC! Sara is a Wine Writer, Wine Ambassador, and Wine Consultant specializing in pairings, parties, entertaining and education.

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