Recipes: “Snowy” Desserts in Honor of Chicago’s SnowMagedon

Coeur a La Creme Photo

By Todd Coleman,

If you’re in the midwest and your power doesn’t go out, consider celebrating your snow day with one of these 11 Snowy Desserts by Saveur. What else are you going to do with all that time on your hands, no better way to enjoy some down time than baking! Put on some sweats, hunker down, make some hot chocolate, dust of your measuring cups and fire up your oven. Or if you’re watching the news of the Midwest’s SnowMagedon from a comfortable and warm distance, consider recognizing our weather woes with a little sugary goodness of your own. It doesn’t have to be snowing outside to enjoy snowy baked treats.

Alternatively, like me, you can turn up your electric blanket and write about making delicious snowy treats – desperately wishing that you could actually try out a recipe or two. If only the grocery delivery hadn’t been canceled due to blizzarding.

Recipe for Coeur a La Creme from after the jump.

6 oz. fresh goat cheese
4 oz. cream cheese, softened
1/3 cup honey
3/4 cup heavy cream
1 tbsp. confectioners’ sugar

1/2 cup sugar
1 tbsp. light corn syrup
1/2 cup red wine, preferably pinot noir or zinfandel
3 whole cloves
2 whole black peppercorns
1 2″ cinnamon stick
1/2 vanilla bean, halved lengthwise
     and scraped, seeds reserved
3 cups strawberries (about 1 1/2
     pints), hulled and halved

1. Make the coeur à la crème: Soak two 12″ x 12″ pieces of cheesecloth in cold water and squeeze dry. Put a 7″ heart-shaped coeur à la crème mold into a baking dish or set a fine-mesh sieve over a bowl; line mold or sieve with the cheesecloth, allowing the corners to drape over the side. Set aside.

2. With a whisk or hand-held mixer, whisk together the goat cheese, cream cheese, and honey until very smooth. In another bowl, whisk together the cream and confectioners’ sugar until soft peaks form. Gently fold the cream into the cheese mixture until evenly combined. Spoon the mixture into the prepared mold or sieve and fold the corners of cheesecloth over the top. Allow the mixture to drain for at least 2 hours, or overnight in the refrigerator.
3. Make the strawberries: In a 12″ skillet, stir together the sugar, corn syrup, and 1/4 cup water over medium-high heat. Cook, swirling pan occasionally, until syrup is light golden, about 4 minutes. Remove skillet from heat and add wine, cloves, peppercorns, cinnamon, and vanilla bean with seeds. Return pan to heat and cook, stirring constantly, until sugar is completely dissolved, about 3 minutes. Add strawberries, reduce heat to medium-low, and simmer, occasionally stirring gently, until softened, about 5 minutes. Remove from heat and let cool to room temperature.

4. To serve, fold back the cheesecloth corners and invert the coeur à la crème onto a serving platter; remove mold and cheesecloth. Arrange the strawberries and sauce around the rim of the plate.


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