Pink recipes for valentine's day! #BONAPP

Written By Ryan Foster

Boyfriend and I are on a money saving mission, so keeping things cheap-ish is the theme of 2016. Well at least this month. Can you tell I like to spend money? Keeping with the theme of adult responsibility (booo!), we’re cutting back for Valentine’s Day.  Instead of the lavish, crowded restaurant dinners of years passed, we’ll be at home putting together a romantic dinner together. I’m okay with it. I really am. I’m very clearly still trying to convince myself.  This does however give me an opportunity to spring for ingredients I usually forgo. Maybe lobster? Filet mignon? Ahi tuna steak? The possibilities are kind of exciting.

Even more so exciting is this delightful conglomerate of Valentine’s Day themed recipes I came across on Bon App today. Get this- all the recipes are piiiink. Or varying shades of red. The adorable theme-ish-ness of them almost makes me forget my annoyance with not getting glammed up for an unnecessarily expensive dinner date this weekend. But hey, I might get glammed up in the house.

Below are my favorite recipes from the - a Rose Spritzer and Strawberry Basil Shortcakes. Recipes and photos all courtesy of the most amazing mag ever- Bon App. Enjoy!

Rose Spritzer

What You'll Need: 

  • 2 lemon slices
  • 4 dashes Peychaud’s bitters
  • ½ ounce St-Germain (elderflower liqueur)
  • 4 ounces sparkling rosé

Place lemon slices, bitters, and St-Germain in a rocks glass. Add ice; top off with rosé.

 

 

 

Strawberry Basil Shortcake

Shortcakes

  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 cups all-purpose flour, plus more for surface
  • 6 tablespoons (¾ stick) chilled unsalted butter, cut into pieces
  • 1 cup heavy cream
  • 1 large egg, beaten to blend

extras

  • 1½ pound fresh strawberries, hulled, quartered (about 3 cups), divided
  • 4 tablespoons sugar, divided
  • 2 sprigs basil
  • 2 cups heavy cream
  • 2 tablespoons crème fraîche

Shortcakes

  • Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 cups flour in a large bowl. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea-size pieces of butter remaining. Add cream and mix until dough just comes together (it will be sticky).

  • Turn out dough onto a lightly floured surface and pat into a 12x4” rectangle about ¾” thick. Cut out rounds with a 2½” biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 Tbsp. water in a small bowl. Transfer rounds to a parchment-lined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15–20 minutes.

  • Do Ahead: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.

Berries And Assembly

  • Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 Tbsp. sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.

  • Meanwhile, toss basil, 1 Tbsp. sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10–15 minutes. Discard basil.

  • Using an electric mixer, beat cream, crème fraîche, and remaining 1 Tbsp. sugar to soft peaks, about 4 minutes.

  • Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

Ryan Foster