Valentines Day or The Big Pay Back

The title sounds kind of mean-spirited but it's true.  My wife does so much for me and the kids and puts up with so much of my ...  stuff, that she really does deserve bigtime lavish treatment on Valentines Day and Mothers Day.  In the last couple years we've noticed that going out to eat on VD is just not worth it anymore.  First, if it's a weekday, we have to rush the kids off to a sitter and/or rush home from work (and everyone has the same idea, making traffic a nightmare).  If you're lucky enough to get reservations, you still have to wait for seating.  The service is usually poor due to the huge volume of customers and the food is usually not up to par.  Last year I had the brillant idea of ordering food from Golden Wheel, our favorite Chinese restaurant while I sat in traffic.  When I got to the restaurant I still had to wait about half an hour for my order.  Seems like a dozen other guys had the same brilliant idea.  Duoh!

So this year along with the dozen red roses, I decided to put my culinary skills to the test.  I bought a nice pork loin roast from Sam's Club last night.  I roasted it very simply and made a pan gravy for it.  To go with it, I made Rice-A-Roni (OK, someone I know is chiding me for this, but we actually like the stuff on occaision).  I also made a nice mocha chocolate-silk pie.  It's an adaption of Roy's Kona coffee white-chocolate silk tart.  For one thing, I think strong instant coffee works in a pinch (I used Member's Mark Columbian Instant - Sam's Club, remember?).  Also, my wife and I prefer "real" chocolate over white chocolate.  So anyway, here's the recipe with some anotations:

Roy's Kona Coffee White Chocolate Silk Tart

Servings: 8-10
8-10 prepared tart crust
or 1 prepared pie crust (I use one of those Oreo prepared crusts)

Kona Coffee Pudding:
5 Tbsp. unsalted butter
3/4 cup dark brown sugar, firmly pack
3/4 cup heavy cream
2 1/4 cups milk
1/8 tsp. salt
2 Tbsp. + 1/4 cup extra strength Kona Coffee, brewed (here's where I use the instant stuff - just make it strong)
1 package powdered unflavored gelatin, about 2 1/2 tsp.
1/4 cup cornstarch, packed
1 1/2 tsp. vanilla extract

To Make the Pudding:
In a small medium saucepan, melt the butter over medium heat. Whisk in the dark brown sugar and cook, stirring until melted and bubbly. Gradually add in the heavy cream and stir over low heat until the sugar is dissolved. Whisk in the milk and salt. Remove from the heat and set aside until lukewarm.

To Make Gelatin Mixture:
Pour the 2 tablespoons of Kona Coffee into a small bowl and sprinkle the gelatin over the top, do not stir. Set aside to let the gelatin bloom. In a small bowl, whisk together the cornstarch and the remaining 1/4 cup Kona Coffee. Stir the cornstarch mixture into the pudding mixture. Cook, stirring constantly, over medium-high heat until the mixture thickens. Reduce the heat to low; stir briskly, and bring to a simmer and cook for 1 minute. Remove from the heat and stir in the gelatin mixture and vanilla. Whisk until smooth. Pour into a prepared tart crust or piecrust. Cover the surface of the pudding with plastic wrap and store in the refrigerator.

White Chocolate Silk
4 oz. white chocolate (I use bittersweet chocolate)
8 Tbsp. unsalted butter, room temperature
1/3 cup sugar
2 eggs

(I also mix in about 1/3 cup of Mounds sweetened coconut flakes)

Melt chocolate over a double boiler. In a mixing bowl beat butter until light and fluffy. Slowly add the sugar and beat until pale white. Drizzle in white chocolate and add eggs one at a time. Beat on high speed for 3 minutes for each egg addition. Spread white chocolate filling over the top of the Kona Coffee pudding and allow to chill for 3 hours or until set.

Serve with fresh whipped cream and chocolate shavings.  ( I use the canned stuff and skip the shavings)

And if you're wondering, dinner was a smash. ;-)