Happy Valentine's Day!!!
I want to start by sharing with you, one of my favorite poems, by one of my favorite poets, Desanka Maksimovic...
Apprehension
No… don’t come to me! I want to adore
And love your two eyes from far, far away.
For, happiness’s beau just while waiting for-
When only allusion comes out of its way.
No… don’t come to me! There is more allure
In waiting with sweet apprehension, fear.
Just while seeking out everything is pure;
It’s nicer when just foreboding is near.
No… don’t come to me! Why that, and what for?
Only from afar all stars spark and glee;
Only from afar we admire all.
No… let not your eyes come closer to me.
Translator: Dragana Konstantinovic
Then, something for your sweth tooth...
I have made these truffles over and over again, I absolutely love them, and it is not a surprise that they are so good because the recipe comes from a wonderful chef who goes by the nickname of Mignonne, on a culinary site Coolinarika by Podravka. I love her recipes, and photos of her creations, just amazing!!!
Here it is, a recipe by Mignonne:
White truffles
For approx. 50 truffles:
150 g finely shredded unsweetened coconut
150 g confectioners sugar
150 g of unsalted butter or margarine
2 packages, 9 g each of vanilla sugar, or 4 Tsp of vanilla extract
2 Tbsp of brandy (or rum)
1 Tbsp of finely ground coffee ( I didn’t add this, so the choice is yours : )
Icing:
200 g of white chocolate
6 Tbsp of oil
Whip butter with confectioners sugar until smooth, then add coconut, and rest of the ingredients. If you want to add coffee to yours then mix it into heated brandy, and then add to the mixture.
Now create round truffles by hands, cool them in a refrigerator, and then dip each into white chocolate icing which you made by warming up white chocolate with oil over low heat.
Place each on a cooling rack, and when white chocolate icing has hardened you can decorate with some dark chocolate, and cool again.
Apprehension
No… don’t come to me! I want to adore
And love your two eyes from far, far away.
For, happiness’s beau just while waiting for-
When only allusion comes out of its way.
No… don’t come to me! There is more allure
In waiting with sweet apprehension, fear.
Just while seeking out everything is pure;
It’s nicer when just foreboding is near.
No… don’t come to me! Why that, and what for?
Only from afar all stars spark and glee;
Only from afar we admire all.
No… let not your eyes come closer to me.
Translator: Dragana Konstantinovic
Then, something for your sweth tooth...
I have made these truffles over and over again, I absolutely love them, and it is not a surprise that they are so good because the recipe comes from a wonderful chef who goes by the nickname of Mignonne, on a culinary site Coolinarika by Podravka. I love her recipes, and photos of her creations, just amazing!!!
Here it is, a recipe by Mignonne:
White truffles
For approx. 50 truffles:
150 g finely shredded unsweetened coconut
150 g confectioners sugar
150 g of unsalted butter or margarine
2 packages, 9 g each of vanilla sugar, or 4 Tsp of vanilla extract
2 Tbsp of brandy (or rum)
1 Tbsp of finely ground coffee ( I didn’t add this, so the choice is yours : )
Icing:
200 g of white chocolate
6 Tbsp of oil
Whip butter with confectioners sugar until smooth, then add coconut, and rest of the ingredients. If you want to add coffee to yours then mix it into heated brandy, and then add to the mixture.
Now create round truffles by hands, cool them in a refrigerator, and then dip each into white chocolate icing which you made by warming up white chocolate with oil over low heat.
Place each on a cooling rack, and when white chocolate icing has hardened you can decorate with some dark chocolate, and cool again.
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