Valentine's Sweets

 

Valentine’s Sweets

Valentine’s Day can be seen as a hokey, materialistic occasion, but we like to think of it as a chance to let people know they are special to us through some small gesture, generally springing from our kitchens.  This year Marilyn led the way by giving a cookie-decorating tutorial.  She is fully equipped with all the gear and has lots of expertise.  She also came up with this excellent gluten free recipe that does not sacrifice any flavor and is easy to handle. 

Gluten Free Sugar Cookies

2 cups brown rice flour, plus more for rolling out dough

1 ½ cup sweet rice flour

1 cup potato starch

1 tablespoon xanthan gum

1 ½ tablespoons baking powder

1 teaspoon salt

½ cup confectioners’ sugar

1 cup granulated sugar

½ cup vegetable shortening

½ cup unsalted butter, at room temperature (or Earth Balance substitute for a dairy free alternative)

3 large eggs

2 tablespoons vanilla extract

Combine the rice flours, potato starch, xanthan gum, baking powder and salt in a medium bowl and set aside. In a large bowl with an electric mixer, cream the sugars, shortening and butter (or Earth Balance) until fluffy on medium speed. Beat in eggs, one at a time, and then vanilla.

Gradually add the flour mixture until combined.

Divide dough into 2 balls, wrap in plastic and chill for at least an hour.

Preheat oven to 325 degrees. Line two baking sheets with parchment paper.

Roll dough out to ¼ inch thickness on a work surface dusted with brown rice flour. Cut out with cookie cutters. Place on cookie sheets, 1 inch apart. Bake for 8 to 10 minutes until just golden. Transfer cookies to cooling rack and let cool completely.

Decorate with royal icing.

It's not only about the sweets though. A quiet dinner for 2 is the the next best gift that you can give your sweetie on Valentines Day.  Even novice cooks can do a good job on a simple Valentines Day menu. This is  the perfect time to grill filet mignon - they take little time to prepare and are a delicious treat when done properly. Follow our instructions for grilling and try dressing them up with this rich Balsamic Red Wine Glaze.  To complete the menu, choose your favorite vegetables to grill, including one that can be cut into the shape of a heart!  Red peppers are the obvious choice here!

Filet Mignon with Balsamic Red Wine Glaze

2 pieces Filet Mignon (at least 1¼” inch thick)

1 tablespoon vegetable oil

kosher salt
1 tablespoon whole peppercorns, crushed

2 tablespoons butter

1 shallot, finely minced
1/2 cup balsamic vinegar
1/4 cup red wine
1/2 cup beef broth

Brush the steaks with oil and sprinkle them with some salt and the crushed peppercorns.  Let stand at room temperature for ½ hour before grilling. 

Meanwhile, in a small saucepan, heat the butter over MEDIUM LOW heat.  Add the shallots, and cook until very fragrant and translucent, about 2 minutes.  Add the balsamic vinegar and cook for about 3 minutes until reduced by half.  Add the red wine and beef broth and cook for about another 10 minutes or until thickened and syrupy. 

Preheat the barbecue on MEDIUM HIGH.  Clean grids well with a steel grill brush.  Place the filets on the grill, and cook for a total of 8 minutes for medium rare, turning every 2 minutes for Perfect Grill Marks. 

Serve on heated plates, spooning the hot balsamic wine glaze over top.