by Linda Marrone
With Valentine's Day approaching, I've been thinking about love. Not young romantic love per se, but love nonetheless. Because this is a family newspaper, I can't repeat what Ralph jokingly says love is.
I know it's love when he gets up and throws the covers over his side of the bed and makes sure the door is open a crack so my dog can sneak in and sleep with me. Then when he hears me moving around and getting ready to get up, he always puts on the tea kettle and leaves me a teacup (not to be confused with a coffee cup) with a tea bag in it. We all do different things in the name of love.
It's love sharing your treasured farm-fresh eggs with your sister and your best friends, even if they have to pay $3 for them. It's really love if you give them to your husband so he can give them to his good friend when they make their football bets and you never get paid (in real money) because the guy never has three bucks in change. Let's just say this guy owes me a lot of egg money, but I'll settle for his love and friendship.
I have a friend whose husband is dying. And although they have had a loving relationship for 30 years, the "for better" part is nearing the end - and yet her love in the worse part of their lives is stronger still. She has been staying by his side because she wants to be there for him, not because she has to. I saw her at the store the other day. She ran out to get some groceries and while she was gone, his mother came over to be with him. Because he loves them both, he knows that it is comforting to the two of them if they know someone is always there with him.
My Aunt Ruth, who will turn 90 this year, tells me she talks to Uncle Bob every day, telling him things that she feels he'd like to know, even though he's been gone more than 10 years. So while it's always nice to get flowers, candy or jewelry, think about giving someone something money can't buy - "love." It comes in all different shapes and sizes, just like the rest of us.
This first recipe is my favorite chocolate cookie. The batter is just as good as the finished product. They have no flour in them, and are best eaten the day they are made, which has never been a problem at our house. These cookies would make a great finish to a Valentine's Day dinner served up with a dish of your favorite ice cream.
BROWNIE MERINGUES
2 egg whites, room temperature
1Ú2 cup sugar
1Ú2 teaspoon vanilla
1Ú2 teaspoon vinegar
1 6-ounce package. or 1 cup semisweet chocolate pieces, melted and cooled
3Ú4 cup chopped walnuts
Beat egg whites until soft peaks form. Gradually add sugar, beating into stiff peaks. Beat in vanilla and vinegar. Fold in chocolate and nuts. Drop from teaspoon onto cookie sheet lined with parchment paper. Bake cookies in 350-degree oven for 10 minutes. Cool slightly before removing from pan. I always double this recipe. Even when these cookies don't turn out the way they should, everyone still loves them.
Note: Egg whites beat better warmer than colder. Beat the whites really stiff before you fold in the chocolate.
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This next recipe was one of the winners in the Pro Start culinary competition at Carson High School. If you are looking for a dessert that is spectacular, this one's for you. I wanted to eat the whole thing during the tasting and kept going back pretending like I was still critiquing it, when all I really wanted was more. This dessert is a "10!"
Vanilla Sauterne
Poached Pears
1 cup water
1Ú2 cup sugar
3 T. vanilla extract
1Ú4 cup sauterne
24 ounce 7-UP
2 pears
1Ú4 cup coarse sugar
1 mint sprig
2 ounces of milk chocolate
Cranberry Sauce
1Ú4 cup cranberries
1Ú4 cup sugar
1Ú4 cup water
Orange Carmel Sauce
1Ú2 cup sugar
3 T. water
1 teaspoon orange zest
1 teaspoon lemon juice
1Ú4 cup orange juice
Filling
1Ú4 cup whipping cream
1 teaspoon orange extract
2 T. walnuts, chopped
3 T. powdered sugar
Poached Pears
In a medium saucepan, combine the water and sugar and bring to a boil, creating simple syrup. Add the vanilla extract, sauterne and 7-UP. Bring to a boil. While the poaching liquid comes to a boil, peel and core the pears. Boil the pears in the liquid for about 15 minutes until tender. When pears are done, drain them and set aside on a paper towel.
Cranberry Sauce
In a small saucepan, combine the water and sugar. Bring to a boil. Add the cranberries and cook on medium low until all the berries are popped. Cool the cranberry sauce before serving.
Orange Carmel Sauce
In a small saucepan, combine the water, sugar, orange zest and lemon juice. Bring to a boil, stirring constantly until sugar dissolves. Once the sugar dissolves, stop stirring and continue to cook until the mixture thickens and turns golden brown, 10-15 minutes. Remove from the heat and add the orange juice. Return to the heat and cook for 1 minute, stirring constantly. Let cool before serving.
Filling
In a small bowl, whisk the cream, orange extract and powdered sugar together until it forms into whipped cream. Fold in the nuts.
Assembly
In a bain Marie melt the chocolate. Fill a piping bag with it. Make any design you wish to accompany the finished pears. Take the drained pears and fill with the whipped cream. Set aside. Using the cranberry sauce and the orange carmel sauce, make a ying/yang symbol on the plate. Roll half the pear into the sugar and place it in the center of the plate. Add the sprig of mint to the top of the pear. Garnish with the chocolate design.
Appeal food columnist Charlie Abowd recommends Paradise Ranch's 2000 Ice Wine Merlot as a dessert wine with the pears.
Editor's Note: This recipe is an original of Enrique Cid, Billy Cranston, Harry Deur and Megan Kronenberg. They are one of two teams from Carson High School to advance to the state Pro Start culinary competition in Las Vegas.
Linda Marrone has lived in Carson City since 1973, and with her husband formerly operated Marrone's Restaurant in Carson City and Somethin's Cookin' Catering.
