Valentine’s Day Liquid Art & Sweet Treats

StrawberryFields

What better way to celebrate romance than with a Liquid Art cocktail and a homemade sweet ending to the holiday? Our executive chef’s and liquid artists have shared some of their favorites just in time for the long weekend.

Want to celebrate Valentine’s with a getaway? Celebrate your love with these special Valentine’s Packages at some of your favorite Sonesta Hotels.

 

 

Restaurant R’evolution at Royal Sonesta New Orleans: Strawberry Fields Forever 

1 oz Galliano liqueur
1 oz Stiggin’s Pineapple Rum
3/4 oz strawberry puree
1/4 oz apricot brandy
1/2 oz lemon juice
1 small bar spoon Pimento dram

Combine. Shake. Serve over crushed ice with a mint sprig garnish in a double rocks glass.

White Chocolate Cherry Cheesecake from ArtBar at Sonesta Gwinnett Place Atlanta

2 cups graham crackers or Oreo pieces
½ cup melted butter
1.5 pounds softened cream cheese
1 can sweetened condensed milk
2 cups granulated sugar
3 whole eggs
3 egg yolks
½ cup all-purpose flour
10 ounces melted white chocolate
12 can of dark sweet pitted cherries
½ cup water
1 cup sugar
2 tbsp lemon juice
3 tbsp corn starch

For crust combine graham crackers and melted butter in food processor until smooth, press mixture into bottom of spring form pan and bake at 300 degrees for 10 minutes, remove from oven and rest for 30 minutes.

For batter melt one pound white chocolate chips over double boiler until smooth in consistency and reserve. Place cream cheese, condensed milk and sugar in large mixing bowl and whip, gradually add one egg and one egg yolk at a time until mixture is smooth, add flour and then add chocolate two ounces at a time. Fill spring form pan with batter and bake in a water bath for 90 minutes at 275 degrees. Check after 90 minutes by placing toothpick into center of cake, toothpick should come out clean if still wet bake for another 15 minutes. Remove and cool on bakers rack.

For cherry topping combine one can dark pitted cherries, sugar, water and lemon juice over low heat and bring to a gentle boil add corn starch until mixture has the consistency of jelly, place over top of cheesecake and cool completely before serving.

Iced Valentine Cookies from Chef Laufer at Royal Sonesta Houston

1/2 cup butter
1 cup sugar
1 egg
1/4 Cup milk
1/4 tsp vanilla
3 cups flour
2 tsp baking powder
Silver & gold ball decorations

Icing:

2 tbsp egg whites*
2 cups powdered sugar
Red food coloring

Cream the butter. Add the sugar and mix well. Add the egg, milk and vanilla and combine. Sift together 1 cup of the flour with the baking powder and mix it into the batter. Add some or all of the additional flour depending on how much the dough can handle. Form into a disk, cover in plastic and chill in the refrigerator at least 2 hours. Roll out on a lightly floured surface about 1/4-inch thick. Cut out hearts with various sized cookie cutters and place on a greased sheet pan. Bake at 375 degrees F for 8 to 10 minutes until very light golden brown. Let cool on the pan.

Icing: Whisk together the egg whites and powdered sugar to form a slightly loose icing. It should flow a little bit but not too much. Transfer a small amount to a separate bowl and add a tiny amount of red food coloring to make pink icing. Pipe a rim of pink icing around the edge of the cookie and then fill in the center with white icing, or just pipe decorative designs on the surface. Embellish with silver or gold balls. Let dry and package up in cello bags tied with a ribbon.

Chocolate Soufflé with Cherry Chocolate Sauce from Sonesta Bee Cave Austin

Yields 2 Total Time 45min

12 oz granulated sugar
1 tbsp butter
4 oz semisweet chocolate chips
½ tsp vanilla extract
1 ½ large egg yolk
2 large egg whites
1 oz cream of tartar

Pre heat oven to 350*F. On a stove top bring 2c water to a simmer. With your butter, generously coat the inside of your soufflé cups. With 1oz of sugar, dust the butter inside the cup. In a mixing bowl, mix chocolate, vanilla, and 1oz of water. Place on top of steaming pot to melt the chocolate until smooth. Remove and let cool for 5min, then whisk in the egg yolk. This is the base for the soufflé. In a mixer beat egg whites until stiff peaks. Gradually mix in remaining sugar. Fold in 1/3 of egg whites at a time until incorporated. Fill cup ¾ full with mix and bake 30-35min (don’t open oven until finished).

Cherry Chocolate Sauce

2/3 cup cocoa powder
1 2/3 cup granulated sugar
1 1/4 cup water
1 tsp vanilla extract
1 tbsp cherry liquor
1 cup fresh pitted cherries

In a medium sauce pot, combine cocoa, sugar, and water. Bring to a boil and add cherries. Boil for 3min and remove from heat. Stir in vanilla and cherry liquor. Let cool and serve.

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