February – Sweet Contrasts
The month of February usually gets a ‘bum-rap’ for being
the bleakest month of the year. Maybe because it comes safely distanced from the
excitement of our December holidays and the promise of spring only depends on
that furry creature’s vision of his shadow on Groundhog Day. It seems merciful
that it is the shortest month of the year, thus making the monthly paycheck
appear more generous even in a leap year.
In Maine we are lucky to get some wonderfully bright sunny
days after a snowstorm to brighten the season. Then there several days in
February we can celebrate: Valentine’s Day, Lincoln’s and Washington’s
birthdays rolled in President’s birthday plus Mardi Gras and Fat Tuesday. If
that is not enough, there is actually a calendar that lists something to
celebrate for every day of February. Believe it or not, the 3rd week
in February is “International Flirting Week”!
Celebrations usually include something sweet. A box of
chocolates is always welcome on Valentines day, but here is a special pie that
should impress anyone at your table, though it may un-do some of last month’s
dieting efforts.
Rum Chocolate Pie
Unroll a prepared
pie crust in a 9 inch pie plate, bake according to package directions and cool.
Separate 2 eggs yolks in a small bowl and save the whites in another bowl. Beat
the egg yolks with 1/3 cup sugar and a pinch of salt. Heat ¾ cups milk with ¼
tsp. nutmeg in a double boiler, stir the hot milk into the egg yolks stirring
well and return the mixture to the double boiler. Continue stirring until
thick. Dissolve 2 tsp. unflavored gelatin in 4 tblsp. rum and set aside. When
pudding is thick, remove from heat, stir in 3 tblsp. of the gelatin/rum and
place in an ice bath to cool. When thickened stir in 2 additional tblsp. rum,
fold in the 2 beaten egg whites, pour into the pie shell and chill. In meantime
melt scant ½ lb. milk chocolate with 3 tblsp. water, cool slightly. Whip 1 ¼
cups heavy cream with ½ tsp. vanilla. Add half of the cream to the slightly
cooled chocolate together with the remaining gelatin/rum. To the remaining
whipped cream beat in 1 tblp. sugar. Take the cooled pie out of the
refrigerator and spread with the whipped cream, then layer the chocolate mix on
top of the cream. Chill thoroughly.
For a less caloric festive presentation, pears baked with
cranberries make a wonderful and colorful desert.
Oven Baked Cranberry Pears
Sort and wash
cranberries and discard any discolored berries, set aside 1 cup. Very thinly
slice ½ washed lemon and discard ends. Peel 4 ripe, but firm Bosc pears, cut in
half, core and combine in a 2 ½ quart baking dish with the lemon slices and the
cranberries. In a small pot over medium high heat combine: 1 cup sugar, ½ cup
water, 2 tblsp. cider vinegar. ¼ tsp. ground cinnamon, 1/8 tsp. ground cloves
and ¼ tsp. ground ginger. Bring
mixture to boil to dissolve sugar and pour over the fruit. Cover the dish tightly with foil and bake in a 350 degree F
oven for 45 minutes to 1 hour, until pears are tender when pierced. Serve warm
or at room temperature.
Here is a festive drink for those cold day celebrations or
just a quiet afternoon or evening by the fire.
Mulled Apple-Cranberry Cider with Rum
In a stainless or enameled pot combine:5 cups cranberry
juice cocktail, 3 cups apple cider, ½ cup light brown sugar, juice of ½ lemon,
long strips of zest from 1 orange, juice of the same orange, 4 cinnamon sticks,
16 whole cloves, 6 allspice, ½ tsp. ground nutmeg. Bring to boil with stirring
until sugar dissolves. Reduce heat and simmer for 25 minutes. Add ½ to 2/3 cup
dark rum and simmer for an additional minute. Serve with a half orange slice in
each cup. (Can be made ahead without the rum and reheated before addition of
the rum).
This
year we have 29 days of February, so let us enjoy each and every one of them
with those sweet distractions.
(I. Winicov
Harrington lives in coastal Maine and is the author of “How to Eat Healthy and
Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website:
www.winicov-harrington.com)
