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Classic Macaroni and Cheese METRO Photo

By Barbara Beltrami

My mother never made macaroni and cheese so when I was a kid it was Franco-American straight out of the can. In my young adulthood I made macaroni and cheese for my kids from the Kraft package which included the elbow macaroni and a little packet of powdery grated American cheese to which, if I remember correctly, I added milk and butter. 

Now that the kids are all grown up and I need the calories and cholesterol from macaroni and cheese like a hole in the head, I’ve suddenly awakened to real mac and cheese (during the Covid incarceration, of course). It was lobster mac and cheese that did it. And then the other day my friend suggested a mac and cheese column. So here it is and to hell with the calories and the cholesterol!

Classic Macaroni and Cheese

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 pound curly macaroni

Salt to taste

1 tablespoon oil

1/4 cup unsalted butter

1/4 cup flour

4 cups milk

Freshly ground pepper to taste

3/4 pound freshly grated sharp white cheddar cheese

3/4 pound freshly grated fontina cheese

1 teaspoon cayenne

DIRECTIONS:

Cook macaroni in a large pot of boiling salted water until just barely al dente. Drain, toss with oil and set aside. Preheat oven to 425 F. In a medium pot, heat butter over medium heat; whisk in flour, and continuing to whisk constantly, cook until flour starts to foam and turn golden, 3 to 5 minutes. Gradually whisk in milk, then salt and pepper and still whisking, bring to a simmer. Add grated cheese, whisk until completely melted, add cayenne and cooked pasta and stir well. Transfer mixture to a 9 x 13” baking dish, place on baking sheet to catch any drippings and bake until top starts to crisp and sides are bubbly, about 20 to 30 minutes. Serve hot with a tossed salad.

Four Cheese Mac and Cheese

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 1/2 tablespoons unsalted butter

1 pound curly macaroni

6 ounces Robiola, rind removed, cheese diced

4 ounces goat cheese, diced

3 eggs, lightly beaten

1 cup mascarpone

2/3 cup grated Pecorino

Freshly ground white pepper to taste

Scant 1/2 teaspoon freshly grated nutmeg

DIRECTIONS:

Preheat oven to 375 F. Butter a two-quart casserole dish. Cook macaroni according to package directions, drain and immediately transfer to large bowl and toss with Robiola and goat cheese until they are melted. In another bowl whisk together the eggs, mascarpone and Pecorino; stir into macaroni mixture, add pepper and nutmeg, stir. Transfer mixture to prepared casserole dish; bake until golden and bubbly. Serve immediately with a tomato and onion salad.

Lobster Mac and Cheese

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

2 1/2 tablespoons unsalted butter

1 cup pureed cottage cheese

2 cups milk

1 teaspoon dry mustard

1/2 teaspoon cayenne

1/2 teaspoon freshly ground nutmeg

Salt and freshly ground pepper to taste

2 cups (packed) grated extra sharp white cheddar

1/2 pound curly macaroni, cooked half the time indicated on package and drained

Meat from 2-pound cooked lobster, cut into bite-size pieces

2  to 3 tablespoons bottled clam juice

DIRECTIONS:

Preheat oven to 375 F; place rack in upper third of oven. Grease a 9 x 13” baking dish with one tablespoon of the butter. In an electric blender or food processor, puree together the cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Transfer mixture to a large bowl and stir in cheddar and pasta, then pour into baking dish. Cover tightly with foil and bake 30 minutes. Remove from oven, stir in lobster meat and clam juice, dot with remaining butter and return, uncovered, to oven. Bake another 30 minutes until golden and bubbly; remove from oven, let sit 10 minutes, then serve hot with a chilled dry crisp white wine and arugula and endive salad.

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Photo courtesy of Getty Images

It may be a celebration in honor of a patron saint of Ireland, but you don’t have to be Irish to join the revelry that marks each St. Patrick’s Day. This year, gather some friends for a party that brings a bit of luck o’ the Irish to all.

Perfect Party Menu

It’s just not a party without a scrumptious spread of eats and drinks, and an occasion like St. Patrick’s Day makes it fun to plan your menu. From green frosted cookies to a green-hued punch, countless options are available. A buffet-style meal allows guests to nibble as they wish and enjoy a wide range of foods.

Be sure to think beyond the food itself and also consider how you can get creative in serving it. For example, a hearty stew might be served in bowls that resemble pots of gold. Or display traditional finger foods, such as slices of cucumber, on a platter in the shape of a shamrock.

Try creating a signature cocktail for the affair using a classic green liquor like Midori, sour apple schnapps or rum, or even a creme de menthe.

A Theme to Celebrate

With so many prominent icons associated with the holiday, decorating is probably one of the easiest aspects of your party planning. There’s no shortage of images that scream St. Patty’s Day: shamrocks, rainbows, pots of gold, leprechauns, top hats and more. You might choose just one for your party’s theme or create an everything-is-more ensemble that celebrates all things Irish.

For a more subtle approach, simply think green. Lots and lots of green. From streamers to balloons to photo booth props, if it’s green, it will fit your theme. You can use plants to add greenery in elegant ways, green table and glassware for festive dining and even green-hued lighting for an all-Irish ambiance.

 Festive Fun

Sure, the food and drinks are a big part of the party fun, but St. Patrick’s Day also lends itself to some playful party entertainment. A soundtrack with classic Irish tunes is an ideal backdrop. You might invite guests to compete in a limerick writing contest or a scavenger hunt to find prizes like gold-covered chocolate coins and a candy-filled pot of gold.

Find more ideas to celebrate this St. Patrick’s Day at eLivingToday.com.

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St. Patrick's Day sandwiches

Make Your St. Patrick’s Day Spread Green with Envy

 (Culinary.net) Freshen up your St. Patrick’s Day menu with easy, light sandwiches inspired by the traditional color of the festivities. These open-faced noshes can be perfect for lunch, snack time or even as an appetizer for get-togethers with friends and family.

Layered with a smooth cream cheese and mozzarella mixture then topped with crisp cucumber and a stem of green bell pepper, these St. Patrick’s Day Sandwiches are easy and cute, which makes them a fan favorite at nearly any green gathering. They’re also sprinkled with lemon juice to add a little acidity and create a nice, light bite.

Plus, this recipe is quick to make. When you’re in a rush to get everything on the table for the party, it’s easy to throw together and get on the platter in next to no time.

The sandwiches pop off the plate with their bright, seasonal garnishes. While sure to attract attention and have your loved ones asking “Where did you get this idea?” they’re also an easy way to sneak a few vegetables into your kids’ diets.

For more festive recipes and ideas at Culinary.net.

 St. Patrick’s Day Sandwiches

Yield: 8 sandwiches

Ingredients:

8 ounces plain cream cheese spread, softened

1 cup finely shredded mozzarella cheese

salt

4  English muffins

24 slices cucumber

8 thin slices green pepper

fresh cilantro leaves

lemon juice

lemon slices, for garnish (optional)

Directions: 

In bowl, mix cream cheese spread, mozzarella cheese and salt well.

Split English muffins in half. Cut each muffin half into shamrock shape.

Spread cheese mixture over each muffin half.

Place three cucumbers on each “shamrock,” one on each “leaf.” Use green pepper slice as stem. Place cilantro leaf on top of each sandwich.

Sprinkle sandwiches with lemon juice and add lemon slices, for garnish, if desired.

See video here.

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Pictured from left are Councilmember Jonathan Kornreich; Victoria (Chef Filomena’s family); chamber members Colette Frey-Bitzas and Michael Ardolino; owner/chef Filomena Lombardi; Scott (Chef Filomena’s Family); Farm to Table Catering and Café staff members; chamber members Martha Stansbury, Kenneth Kroncke and Carmine Inserra; and Jenna Alberti from Assemblyman Steve Englebright’s office. 
Councilmember Jonathan Kornreich with owner Filomena Lombardi

On February 17, Farm to Table Catering and Café by Filomena, located at 2460 Nesconset Highway, Suite #1 in Stony Brook, celebrated its grand opening with a ribbon cutting ceremony.  The new business is a full-service catering company founded by head chef, Filomena Lombardi. 

The event was attended by Councilmember Jonathan Kornreich, the Three Village Chamber of Commerce and Jenna Alberti from NYS Assemblyman Steve Englebright’s office.

“It was a pleasure welcoming Farm to Table Catering & Café by Filomena at their new location in Stony Brook. The food and service brought by Filomena is like no other, offering a homemade variety of avocado toasts, sandwiches, wraps, salads, cookies and baked goods that provide a healthy alternative for those who are looking for a clean diet. I love seeing our local businesses thrive and encourage everyone to try an avocado toast from this new eatery,” said Councilmember Kornreich.  

For more information, call 631-675-9066.

Photos courtesy of Johathan Kornreich’s office.

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Chicken Curry. METRO photo

By Barbara Beltrami

There’s nothing that curries favor more with an adventurous appetite than (you guessed it) curry. A sauce made from different spices, most commonly turmeric, ginger, coriander, cumin and pepper (curry powder is basically a combination of those spices), it is used with meat, fish, or vegetables, can be mild or spicy, but no matter what, it’s a ubiquitous and familiar comfort food all over Asia. 

Like so many foods, curry has as many interpretations as the cultures to which it is indigenous and the people who cook it.  During the British rule of India, it found its way into Western culture, and as the world has become more of a melting pot of immigration and resulting ethnicities, curry has become a welcome addition to our eclectic cuisine with those from India and Thailand being the most familiar (at least to me). 

Here are a few of my riffs on some simple, basic recipes.

Red Curry with Tofu

YIELD: Makes 4 servings

INGREDIENTS: 

1 pound firm tofu

1 tablespoon oil

1” piece ginger root, peeled and minced

1 small onion, minced

3 garlic cloves, minced

2 serrano peppers, seeded and thinly sliced

1/4 cup chopped cilantro

1/2 pound shiitake mushrooms

Salt to taste

3 tablespoons red curry paste

8 ounces unsweetened coconut milk

2 teaspoons Asian fish sauce

Juice and zest of one lime

1 cup sugar snap peas

DIRECTIONS:

Slice tofu into one-inch slabs, place on paper towels, then top with another layer of paper towels and pat them down; let sit 20 to 30 minutes, then cut into 1” cubes. Heat oil in large skillet over medium-high heat, then add ginger, onion, garlic, peppers and cilantro and saute, stirring occasionally, until tender, about 4 to 5 minutes. 

Add mushrooms and saute until golden, about another 5 minutes, and season with salt; stir in curry paste and cook about 2 minutes, then add coconut milk, fish sauce, lime juice and zest. Stir and add tofu cubes and snap peas. Simmer until sauce thickens a bit and pea pods are tender, about 8 or 9 minutes. Serve hot with brown rice.

Beef Curry

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

2 tablespoons unsalted butter 

1 medium onion, chopped

1 garlic clove, minced

1 tablespoon ground coriander

2 teaspoons ground cumin

1 teaspoon ground turmeric

1/2 teaspoon dry mustard

1 teaspoon crushed hot red pepper flakes

1/2 teaspoon ground ginger

2 tablespoons red wine vinegar

2 pounds beef sirloin cubes, cut into 1” cubes

2 1/2 cups beef broth or stock

Salt and freshly ground pepper to taste

2 tablespoons freshly squeezed lemon juice

1/2 cup chopped cilantro

DIRECTIONS:

In a heavy saucepan or Dutch oven heat the butter over medium heat; add onions and garlic and, stirring, cook until onions are wilted, about one minute. Add spices and vinegar, stir a little; add beef and cover; cook for about 10 minutes, until beef starts to brown. Add broth, cover and cook over medium-low heat until beef is tender; add salt, pepper and lemon juice, stir, place in serving bowl and sprinkle with cilantro. Serve hot with rice or chick peas.

Chicken Curry

Chicken Curry. METRO pho

YIELD: Makes 6 servings

INGREDIENTS: 

2 tablespoons vegetable oil

1 onion, chopped

2 pounds boneless skinless chicken thighs or breasts, cut into bite-size pieces

4 garlic cloves minced

1 tablespoon minced fresh peeled ginger

1 teaspoon cayenne

2 teaspoons turmeric

2 teaspoons ground coriander

1 teaspoon ground cumin

One 14-ounce can petite diced tomatoes

1 2/3 cup chicken stock or broth

1/2 cup heavy cream

Salt and freshly ground pepper to taste

DIRECTIONS:

In a large pot over medium heat, warm the oil; add onion and cook until soft, about 5 minutes. Add chicken and, stirring frequently, cook until golden and no longer pink inside, about another 5 minutes. Stir in garlic, ginger, cayenne, turmeric, coriander and cumin; cook and stir just until they release their aroma, a minute or so. Next add tomatoes and broth, bring to a good simmer and stir in cream; season with salt and pepper and serve hot with naan and/or basmati rice.

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Beet and Cabbage Borscht. METRO photo

By Barbara Beltrami

This past month or two, every time the wind has howled, every time the thermometer has registered below freezing, every time the weather forecast has announced a Nor’easter, icy roads, a power failure or what seems like another apocalyptic act of God, every time I’ve thought I’m going crazy from cabin fever, quarantining, covid statistics, news of partisan shenanigans, military troop deployments, climate change and inflation, I’ve done what any self-respecting cook would do to save her sanity. 

I’ve taken to the kitchen, pulled out my biggest pot and made soup. All kinds of soup. So many kinds that a whole shelf of my freezer is now full of containers of soup. 

It started with butternut squash soup, then lentil soup, pea soup, a minestrone, a ribollita, cabbage soup, mushroom and barley, French onion, pasta e fagioli and a chicken soup made with a rotisserie chicken I bought on impulse. No matter how tummy-warming and delicious any of them have been, they don’t seem to have made anything go away, but they sure as hell have made me feel better, at least until the next headline. Undaunted, however, here are 3 new recipes I’ve been fooling around with.

Beet and Cabbage Borscht 

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

2 tablespoons olive oil

1 1/2 cups diced onion

1 cup finely chopped celery

1 leek, washed and sliced thin cross wise

6 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon paprika

1 bay leaf

1 thyme sprig

6 potatoes, peeled and diced

6 red beets, peeled and diced

4 carrots, peeled and diced

Salt and freshly ground pepper to taste

3 cups finely chopped red cabbage

1 tablespoon red wine vinegar

Fresh chopped dill 

DIRECTIONS:

In a large pot heat oil over medium-high heat; add onion, celery, leek, salt and pepper and cook, stirring frequently, until just beginning to brown, about 5 to 7 minutes; add garlic, tomato paste, paprika, bay leaf and thyme, cook and stir about one minute. Add potatoes, beets, carrots, 6 cups water and salt and pepper to taste, bring to a boil, then reduce to a good simmer and cook, partially covered, until beets and carrots are tender, about 20 minutes. Add cabbage and vinegar and cook until cabbage is tender, 20 to 30 minutes; remove and discard bay leaf and thyme sprig. Sprinkle with dill. Serve hot with sour cream or plain yogurt.

Salmon and Corn Chowder

YIELD: Makes 4 servings

INGREDIENTS: 

1/4 pound bacon, cooked until crisp

2 tablespoons unsalted butter

2 onions, peeled and chopped

2 cups water

1 cup clam juice

2 potatoes, peeled and diced

1 celery rib, thinly sliced

1/2 teaspoon crushed hot red pepper 

Salt and freshly ground pepper to taste

2 cups fresh or frozen corn kernels

2 cups half and half

1 1/2 pounds salmon, cut into bite size pieces

DIRECTIONS:

Crumble bacon. Remove all but one tablespoon bacon fat. In a large pot melt butter with the one tablespoon bacon fat; add onions and cook over medium heat until they’re soft, 5 minutes. Add water, clam juice, potatoes, celery, crushed red pepper, salt and pepper. Stirring occasionally, bring to a boil, then reduce to simmer and cook 20 minutes, until potatoes are tender. Add bacon, corn, and half and half, simmer for 10 minutes, then add salmon and simmer 3 more minutes. Serve hot with oyster crackers.

Chicken Soup with Escarole and Tortellini

YIELD: Makes 6 servings

INGREDIENTS: 

6 cups chicken broth

1/2 pound fresh tortellini

1 small head escarole, washed and sliced cross-wise into one-inch strips

Salt and freshly ground pepper

2/3 cup freshly grated Parmesan cheese

DIRECTIONS:

In a large pot bring the broth and two cups water to a boil over medium-high heat; reduce heat to medium, add tortellini and cook according to package directions, about 3 to 5 minutes. With slotted spoon remove from heat and set aside to keep warm. Add escarole to cooking liquid and simmer until soft, about 2 to 4 minutes; return tortellini to pot and simmer for half a minute or so, just enough to heat them up again. Ladle soup into bowls and sprinkle with grated cheese. Serve hot with a crisp dry white wine.

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A Protein-Packed Dessert

(Family Features) Adding better-for-you recipes to your family’s menu can be as simple as incorporating protein with ingredients that enhance flavor and nutrition. For example, this Peanut Butter Crunch is powered by peanuts, a nutrient-rich superfood that delivers 19 vitamins and minerals plus 7 grams of protein per serving. It’s a simple, sweet way to enjoy an at-home dessert without ditching health goals. Visit gapeanuts.com to find more recipes that pack a protein punch.

Peanut Butter Crunch

Yield: 2 dozen squares

Ingredients:

1 cup light corn syrup

1 cup granulated sugar

1 jar (12 ounces) crunchy peanut butter

6 cups crisp rice cereal

coconut flakes, for topping (optional)

chocolate chips, for topping (optional)

melted chocolate, for topping (optional)

sprinkles, for topping (optional)

Directions: 

In 2-quart microwave-safe container, stir syrup and sugar. Microwave 1 1/2-2 minutes on high, or until sugar is dissolved. Stir in peanut butter until well blended. Mix in cereal. Pour into 8-by-12-inch buttered pan. When cooled, cut into squares and top with coconut flakes, chocolate chips, melted chocolate or sprinkles, if desired.

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Cocktail meatballs. Metro photo

By Barbara Beltrami

Whether you’re watching the 56th Super Bowl or the Winter Olympics with a couple of ice cold beers or having a romantic and cozy Valentine’s Day with a couple of glasses of bubbly, cocktail meatballs with surprise centers are the perfect accompaniment. All of them are easy to make ahead of time, then refrigerate  and re-heat which leaves you lots of time for being a spectator or someone’s special Valentine.

South of the Border Meatballs

YIELD: Makes about 50 bite-size meatballs

INGREDIENTS: 

2 1/2 pounds ground beef

3/4 cup unflavored bread crumbs

1/3 cup milk

2 tablespoons chopped fresh cilantro leaves

2 tablespoons chopped fresh flat leaf parsley

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon fresh coriander

Salt and freshly ground pepper to taste

2 garlic cloves, minced

1 shallot, minced

2 eggs

1/2 pound pepper jack cheese, diced into half-inch cubes

DIRECTIONS:

Preheat oven to 425 F. Line two baking sheets with parchment paper. In a large bowl combine the beef, bread crumbs milk, cilantro, parsley, chili powder, cumin, coriander, salt and pepper, garlic, shallot, and eggs. Divide mixture into 50 to 60 equal portions, place on baking sheets, poke a piece of the cheese into the center and roll into balls; bake, gently turning once, until brown on all sides, about 10 to 15 minutes. Serve hot or warm with tortilla chips, sour cream, salsa and guacamole.

Dinah’s Cocktail Meatballs

YIELD: Makes about two dozen meatballs

INGREDIENTS: 

1 pound ground beef

1 egg

1 cup shredded Swiss cheese

1/2 cup unflavored bread crumbs

1/2 onion, grated

1 garlic clove, minced

1 tablespoon prepared mustard

1 tablespoon Worcestershire sauce

Salt and freshly ground pepper to taste

2 to 3 scallions, sliced into 1/2” pieces

1/4 cup ketchup

2 tablespoons packed brown sugar

DIRECTIONS:

Preheat oven to 425 F. Line a baking sheet with parchment paper. In a large bowl, combine beef, egg, cheese, bread crumbs, onion, garlic, two thirds of the mustard, the Worcestershire sauce, salt and pepper. Form into tiny 1 1/2” meatballs, poke, a scallion slice inside, cover and place on baking sheet.  In a small bowl, thoroughly combine the remaining third of the mustard, ketchup and brown sugar; brush on top of meatballs, then bake them until they are lightly browned and cooked through, about 15 minutes. Serve hot or warm with crudités.

Buffalo Meatballs

YIELD: Makes 16 to 20 meatballs

INGREDIENTS: 

3 tablespoons neutral oil

1 small onion, diced

2 tablespoons buttermilk

1 slice white sandwich bread, doused with warm water, then torn into bite-size pieces

2 tablespoons + 1 cup  Frank’s hot sauce

1 pound ground chicken or turkey

1/2 cup unseasoned breadcrumbs

1 large egg

2/3 cup diced celery

Salt and freshly ground pepper to taste

Nonstick cooking spray

4 ounces blue, Roquefort or gorgonzola cheese, cut into 16 cubes

6 ounces unsalted butter

2 tablespoons maple syrup

1/3 cup barbecue sauce

DIRECTIONS:

Heat oil in medium skillet over medium heat; add onions and cook, stirring occasionally, until slightly golden, about 5 or 6 minutes; set aside to cool. In a large bowl, combine the buttermilk, bread, 2 tablespoons hot sauce and whisk into a paste. Add chicken, breadcrumbs, egg, celery and salt and pepper; mix well, then cover and refrigerate 30 minutes. 

Preheat oven to 450 F; line a shallow baking pan with aluminum foil and spray with nonstick cooking spray. Roll mixture into 16 balls, poke a hole with your finger and insert a cheese cube in center, then cover with meat mixture. Place on aluminum foil and bake until brown, about 20 minutes. Meanwhile in a medium saucepan, melt butter, add maple syrup, remaining cup hot sauce and barbecue sauce, stir and cook until heated through. Place meatballs on platter or in bowl; pour sauce over them and serve hot or warm with celery and more blue cheese.

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Organic Krush, an organic eatery with locations in Connecticut, New York and Virginia, has announced a partnership with Stony Brook University Athletics which includes a unique opportunity to fuel the athletes within the athletic arena, giving them direct access to healthy organic meals pre-and post workout. 

Krush worked directly with George Greene, Associate Athletic Director of High Performance and Competitive Success at SBU, to create the program, working together to select dishes based on macro-micro nutritional value, satiety and calories as well as variety, ultimately providing the athletes fueling options that reduce their body burden and allow then to train efficiently.

“Healthy clean eating is the wave of the future for athletes” said Michelle Walrath and Fran Paniccia, co-founders of Organic Krush. “As moms and parents of college athletes, we know the importance of food as fuel. Access to great tasting organic and plant based food can be difficult for college athletes. We started Organic Krush to make healthy food accessible to all. Our partnership with SBU Athletics gives us the opportunity to showcase the benefit of healthy eating to young athletes!”

“Organic Krush is the perfect partner for our athletes” said Greene. “Our goal is to keep our athletes healthy and strong on the field, court, track, and pool. Giving our athletes healthy balanced meals and uniting the passionate fans of SBU with the power of Organic Krush is a slam dunk for us! We are excited to welcome a partner that shares our commitment to improving the lives of our student-athletes as well as in the local community.”

Krush recently opened its 10th store around the corner from the Stony Brook University campus at 1111 Route 25A.

The partnership will kick off with a “Fuel Up with Krush” campaign echoing the importance of eating well for performance. Digital activations and event integrations spotlighting Organic Krush during games and events as well as a community-based summer fun run are planned.

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Red Velvet Heart Pancakes

The Perfect Pancake for Your Valentine

(Culinary.net) Finding something unique and special to do on Valentine’s Day for your significant other can be a challenge. Every year, the day to celebrate love rolls around and every year it may seem like you’re out of ideas. Many people feel the same way. However, with just a couple bowls, a cookie cutter and a skillet, your Valentine’s Day could start off a lot sweeter.

Try these Red Velvet Heart Pancakes, which are one of a kind and a delicious way to spend your morning with your loved one. Celebrating the day of love has never been easier.

Add your favorite pancake toppings like butter, syrup, powdered sugar or raspberries. In the end, you will have yourself a scrumptious breakfast, made with love and as sweet as can be.

Kids also love the fun shape and color of this breakfast. It’s a neat way to have them help in the kitchen and make a meal for the whole family.

Valentine’s Day is a big reason to celebrate. You don’t have to stick to the same flowers and chocolates as last year. Mix it up with this delectable recipe meant to spread some love on a significant day.

Find more breakfast recipes and sweet treat ideas at Culinary.net.

Red Velvet Heart Pancakes

Yield: Serves 8 to 10

Ingredients:

1 cup flour

1/4 cup sugar

3 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup buttermilk

2 tablespoons unsalted butter, melted, plus additional for garnish

1 1/2 teaspoons vanilla extract

30-40 drops red food coloring

nonstick cooking spray

syrup, for garnish

powdered sugar, for garnish

raspberries, for garnish

Directions:

In large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda and salt.

In medium bowl, whisk egg. Add buttermilk, 2 tablespoons butter, vanilla extract and food coloring; whisk until combined.

Add wet ingredients to dry ingredients and stir to combine.

Spray heart-shaped cookie cutter with nonstick cooking spray and place in skillet. Add enough batter to fill heart. Cook 2 minutes. Remove heart cutter. Flip pancake and cook 1 minute.

Serve with butter, syrup, powdered sugar and raspberries.

Note: If mixture is too thick, add water until desired consistency is reached.

See video here.
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