With Cupid’s arrows getting buffed and ready for launch, you’ll hit the bullseye with these Valentine’s Day recipes.  When romance comes a-knockin’ what’s more on target than aphrodisiac-inspired Citrus Berry Bowls and Grand Marnier Truffles with Candied Orange Peels.  Powered with anti-oxidants, these ingredients will entice and unleash your inner muse without the waistline guilt.

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LOVE your life!
CELEBRATE your culinary creativity!
PLAY with a renewed vitality!

Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to INSPIRING TUNES WHILE COOKING!

  • DJ Got Us Fallin in Love Again, Usher
  • Stereo Love, Edward Maya and Vika Jigulina
  • I Love Rock ‘N Roll, Joan Jett and the Blackhearts
  • Where is the Love, Black Eyed Peas
  • Chocolate, Snow Patrol
  • L-O-V-E, Nat King Cole

Prepared in 15 minutes or less.


1 fresh cantaloupe slice 1-inch thick cut into ¼-inch pieces
1 fresh pineapple slice 1-inch thick cut into ¼-inch pieces
1 fresh honeydew slice 1-inch thick cut into ¼-inch pieces
½ grapefruit, skin removed and cut into segments
1 orange, skin removed and cut into segments
1 cup seedless red grapes
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 cup fresh strawberries
1 cup pitted cherries
1 Granny Smith green apple, cut into ½-inch pieces
1 peach, halved and cut into 12 wedges

Jam Dressing:
1 cup plus 2 Tbs fresh orange juice
1 Tbs fresh lemon juice
¼ cup orange or apricot jam
2 Tbs rose water, found in Whole Foods and health food stores
2 Tbs Grand Marnier or Peach Schnapps (spirits are optional)


Rinse all berries in a colander and set aside to drain and pat dry.  Place berries and remaining prepared fruit in a large bowl.  Add 1 cup orange juice and the fresh squeezed lemon juice to large bowl.  Toss gently until combined.  Cover with plastic wrap and refrigerate until ready to serve.

Remove fruit salad from refrigerator and unwrap.

Before serving, over medium-low heat in a saucepan, combine jam, two tablespoons orange juice and whisk gently until the jam is completely melted.

Gently pour the warm jam mixture, rose water and Grand Marnier over fruit bowl.  Toss to combine. Serves 6-8.

Grand Marnier Chocolate Truffles

Prepared in 10 minutes.


1 orange, rind peeled into strips with a vegetable peeler
2 Tbs superfine sugar


Pour some sugar onto a rimmed baking sheet.  Set aside.

Using a vegetable peeler, strip the orange.  Only use the top part of the skin where the essential oils are found.  Do not use the orange’s white pith.  Add strips to cold water in a saucepan.  Bring it to a boil for 10 seconds.  Drain, wash peels and repeat process from beginning.

Next add twice blanched orange peels to a skillet with a touch of water and superfine sugar.

Cook peels until crystallized and almost transparent in color.   Remove peels with a fork and dredge through sugar on prepared baking sheet.  Gently pat peels to cover with sugar.

Place sugar-coated peels onto a wire rack to slightly cool.  Immediately place into a sealed container to keep them moist and chewy.

Prepared in 15 minutes plus 1 1/2 hours to cool.


7 oz milk chocolate, coarsely chopped
2 Tbs heavy cream
1 Tbs Grand Marnier
¼ tsp orange zest
1 cup Valhrona dark chocolate coins


Place the milk chocolate, heavy cream, Grand Marnier and orange zest into a medium glass bowl.  Place the bowl over a medium saucepan half-filled with simmering water to make a double-boiler.  Make sure the glass bowl does not touch the simmering hot water.

Stir with a wooden spoon until chocolate melts and the mixture is smooth.  Remove bowl from heat. Cover with plastic wrap and place in the refrigerator for 1 hour or until firm enough to roll into balls.

Line a tray with non-stick baking paper. Use a teaspoon scoop out 1½ teaspoonsful of the chocolate mixture and use your hands to roll into a ball.  Place on the prepared tray. Repeat with remaining chocolate mixture.  Place in the refrigerator for 30 minutes or until firm.

Place the dark chocolate coins in a heatproof bowl over a saucepan of simmering water making sure the bowl does not touch the water.  Using a wooden spoon, stir for 5 minutes or until chocolate is melted and smooth.  Remove from heat.

Line a baking tray with non-stick paper.  Use a fork to dip a truffle into the melted chocolate to evenly coat.  Remove truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess melted chocolate.

Transfer to the lined tray. Top with a piece of candied orange peel. Repeat with remaining truffles and candied peel.  Set aside for 30 minutes to set.

Option:  Using a fork, roll cooled truffles into a bowl of Vahlrona Cocoa Powder before topping with candied orange peels.


One Comment

  1. Posted December 20, 2014 at 8:28 pm | Permalink

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