By Julia Boyle
THE ERICKSON TRIBUNE
No food symbolizes Valentine’s Day more than chocolate.
Most sources say it came from the ancient Aztecs, who considered the sweet, dark substance to be a royal aphrodisiac. In the middle ages, the date for Valentine’s Day was chosen because people believed that birds began to mate during the second week of the second month. Combine a day of love with an aphrodisiac, and you have a match made in heaven.
Today, Valentine’s Day is ruled by chocolate in all forms imaginable. From rich truffles to delicate hearts to cakes and tortes and cookies, chocolate makes its mark.
Celebrating the day of love
For a special Valentine’s Day event at Cedar Crest, Executive Chef Jason Fernandi will prepare a lovely menu for people who are on the community’s Priority List. It will feature hearts of romaine salad with shaved Parmesan, French breast of chicken or lobster thermidor in puff pastry, and a lemon curd tart with chocolate-dipped strawberries.
The community will hold two events to accommodate as many people as possible. They will be held February 12 and 13, and are only open to Priority List members. To find out how to join Cedar Crest’s Priority List, call 973-839-9377 or 1-800-301-8722.
If you plan to celebrate at home, make this simple yet decadent dessert for your special someone or for friends.
Cottage Pudding
Sponge cake
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
2 eggs
1 cup sugar
2 Tbsp butter
½ cup milk
1 tsp vanilla
Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat two eggs in mixer until thick and lemon colored, about three minutes at high speed. Gradually add sugar, beating at medium speed for five minutes.