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Valentine’s Recipes

Chocolate, Bourbon and Cranberries!

Wednesday, November 13th, 2013 by Jean Gleason


Chocolate Lava Cake with Bourbon Cranberry Sauce
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  • 5 Tbs of coconut oil
  • 3.5 oz dark chocolate
  • 2 large eggs
  • 1 large egg yolk
  • 3 Tbs coconut sugar
  • 2 Tbs flour
  • 2 teaspoons cocoa powder
  • pinch of salt
Cranberry Bourbon Sauce
  • 12 oz bag of cranberries
  • 1 cup sugar
  • 1 teaspoon organic cinnamon
  • ¼ cup bourbon

Bourbon Cranberry Sauce
  1. Blend together cranberries, sugar and cinnamon.
  2. Bake at 350°F for 1 hour, stirring after 30 minutes.
  3. Remove from oven and stir in bourbon.
  1. In a double boiler, melt together coconut oil and chocolate.
  2. Meanwhile, beat eggs and cocoanut sugar together for 3 minutes.
  3. Meanwhile mix together flour cocoa and salt.
  4. Stir the chocolate mixture into the egg mixture.
  5. Fold in the flour mixture.
  6. Spoon into 4 greased ramekins and chill for 30 minutes.
  7. Preheat oven to 425°F. Place ramekins onto baking dish and add water until it rises ½ up the sides of the ramekins.
  8. Bake for 15 minutes.
  9. Flip cake out of ramekins onto plates and serve with a dollop of bourbon cranberry sauce and whip cream.



Mexican Mousse de la Amor

Monday, January 26th, 2009 by Jean Gleason

In Like Water for Chocolate, cooks cast special spells using chocolate as an elixer. Instead of creating gold, they created passion. The cayenne in this love potion is sure to heat up the chemistry between you and your special someone this Valentine’s Day, so you can tango until it’s time to siesta.

Mexican Mousse de la Amor
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Recipe type: Dessert
Cuisine: Mexican
Serves: 4-6

  • 4 oz bittersweet chocolate
  • 2 Tablespoons butter
  • ½ teaspoon vanilla extract
  • ¾ teaspoon organic ground cinnamon
  • ⅛ teaspoon organic ground cayenne
  • 3 eggs, separated
  • ¼ cup sugar
  • ½ cup heavy cream
  • fresh mint for garnish (optional but looks very pretty and freshens the breath!)

  1. Directions
  2. Melt the butter and chocolate in a double boiler.
  3. Remove from heat and beat egg yolks into chocolate mixture.
  4. Add vanilla and spices and stir until well blended.
  5. In a separate bowl, beat ⅛ cup sugar with egg whites until stiff.
  6. In a separate bowl, beat remaining sugar with heavy cream.
  7. Fold egg whites into chocolate.
  8. Fold whipped cream into chocolate.
  9. Spoon into wine or champagne glasses.
  10. Garnish with mint sprigs.
  11. Refrigerate until chilled – stays good for two days, but it won’t last that long!

Pomegranate and Blood Orange Salad

Monday, January 26th, 2009 by Jean Gleason

Here comes the sun … so welcome in the dreary month of February.  This colorful montage bursts with antioxidants and bright citrus flavors and is the perfect complement to the Pomegranate Pork recipe.

Pomegranate and Blood Orange Salad
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Recipe type: Salad
Serves: 4-6

  • Salad
  • 6 cups washed and dried field greens
  • ¼ cup toasted almonds
  • 2 blood oranges or clementines, peeled and sectioned
  • ¼ cup fresh pomegranate seeds
  • Dressing
  • ½ cup pomegranate balsamic vinegar
  • 1 cup blood orange olive oil
  • 1 teaspoon Dijon mustard

  1. Directions
  2. Mix salad ingredients together
  3. Just before serving, mix mustard with vinegar.
  4. Whisk while adding oil in a stream.
  5. Toss salad with dressing and serve on chilled plates.

Pomegranate Blood Orange Glazed Pork Tenderloin

Thursday, January 29th, 2009 by Lynn Hollenbeck

Some historians speculate that the pomegranate, rather than the apple, was the source of all that drama in the Garden of Eden. In this heart-healthy recipe, the tension between the assertive spices and the sweet fruity glaze creates a drama all its own. Good for the heart, speaking both anatomically and metaphysically!

Pomegranate Blood Orange Glazed Pork Tenderloin
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Recipe type: Main
Cuisine: Middle Eastern
Serves: 2-4

  • 1 pork tenderloin
  • 3½ teaspoons Smith & Truslow Organic Coriander·Cumin Rub
  • 2 organic cinnamon sticks
  • 1 Tablespoon olive oil
  • ¾ cup pure pomegranate juice
  • 1 blood orange (or any juicy orange)
  • 1 Tablespoon balsamic vinegar
  • ½ teaspoon cornstarch
  • ½ cup water
  • 1 Tablespoon butter
  • pomegranate seeds for garnish (optional)

  1. Rinse and dry pork loin. Mix ground spices and seasonings together and rub on meat.
  2. Heat olive oil in pan and sear pork loin on every side until brown and cooked throughout (at least 20-25 minutes).
  3. Remove pork loin and set aside on plate.
  4. Whisk cornstarch with water.
  5. Pour pomegranate juice in pan and bring to medium heat, scraping pork bits and stirring.
  6. Add cornstarch mixture, balsamic vinegar and juice from blood orange and bring to a boil.
  7. Add cinnamon sticks and swirl in the butter.
  8. Reduce heat and reduce until mixture is thickened and syrupy (at least 15 minutes).
  9. Slice pork thinly, plate and drizzle with pomegranate/blood orange sauce.
  10. Sprinkle with a few pomegranate seeds for garnish, if desired.
  11. NOTE 1: My local Mediterranean market carries a product by Zadaf called “pomegranate paste.” It is 100% pomegranate and comes in a tall glass bottle. I find it a less expensive alternative to using regular pomegranate juice, and since it is already thick and syrupy less reduction time is necessary. If you can find it, substitute it for the pomegranate juice, water and corn starch. It is less than $7.00 for a large bottle, can also be used for a pomegranate tequila sunrise, and can be ordered at
  12. NOTE 2: Any pork tenderloin will do, but the last time I made this I used one from my local supermarket by Hormel that had been marinated in lemon and garlic—very moist!!

Rosemary Roasted Red Potatoes

Sunday, January 18th, 2009 by Jean Gleason

Earthy rosemary and sweet garlic couple together to make these crispy-on-the-outside and tender-on-the-inside morsels irresistible. In the Middle Ages, rosemary was associated with wedding ceremonies.  It’s well known that garlic is associated with virility. Make this as a symbol of your love.

Rosemary Roasted Red Potatoes
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Serves: 4-6

  • 1½ pounds red-skinned potatoes cut into wedges
  • 1½ Tablespoons extra-virgin olive oil
  • 1¾ Tablespoons Smith and Truslow Organic Rosemary·Garlic Rub

  1. Preheat oven to 400°F.
  2. Toss potatoes with olive oil in a medium bowl until coated.
  3. Transfer potatoes to baking sheet or roasting pan and roast 20 minutes stirring once.
  4. Add spices to potatoes and toss again.
  5. Roast until potatoes are just tender—about 10 minutes more.

Steak au Poivre

Wednesday, November 21st, 2012 by Jean Gleason

This steak recipe will make you a culinary rock star. Here are my favorite quotes regarding the recipe:

“I was thinking about becoming a vegetarian until I tried this steak.”
“It is truely the best thing I have ever eaten.”
“I dream about this steak.”
It is so good, that we decided to ditch the turkey this thanksgiving and have steak instead. Don’t be dissuaded by the fancy French name, it is very easy to make.



  1. Preheat oven to 200°F.
  2. Crush peppercorns (place in bag and crack with hammer).
  3. Press salt and pepper into both sides of both steaks and let sit for 10 minutes.
  4. Pan sear steaks on medium heat for 3 minutes per side.
  5. Transfer steaks to oven.
  6. Saute onions in butter over medium-low heat for 5 minutes. (I also like to add some mushrooms, but as John does not favor them, we usually go fungi less.)
  7. Add Jack Daniels and simmer for 3 minutes
  8. Add heavy cream and simmer for 3 more minutes.
  9. Season with black truffle salt to taste (a little bit goes a long way).