Emily Ellyn’s “In the Mood” Dinner Menu

Ellyn.Emily.biophoto copy 2

Emily Ellyn shares a tantalizing dinner designed to create a perfectly delicious romantic evening.

 

loveinbloom

LOVE IN BLOOM COCKTAIL

Recipe courtesy of Emily Ellyn Included aphrodisiacs: alcohol, vanilla, cream, rose

Makes 2 drinks

Rose Sugar Crystal (or substitute pink rimming sugar)

3 ounces Vanilla Vodka
1 ounce heavy cream

4 ounces MU Creamy Coco Cappuccino

Whipped cream
Candied Rose or Rose Petal

For rose infused simple syrup

2 tablespoons rose water

2 tablespoons sugar

¼ teaspoon hot pink food dye

To make rose infused simple syrup, boil the rose water, sugar, and pink food dye for 1 minute in a small saucepot. Place in refrigerator to cool. Once cool, divide the simple syrup in half. Place one half in a sterile perfume atomizer and use the other half to rim your martini glasses with rose syrup and then dip in rimming sugar.

Fill a cocktail shaker with 10 ice cubes. Add vodka, cream, MU Creamy Coco Cappuccino, and shake vigorously until shaker is frosty and cold. Strain into the glasses and garnish with whipped cream, a spritz of the simple syrup, and top with a candied rose petal. Cheers!

 

RAW ASPARAGUS AND ARUGULA SALAD WITH YOU AND MI-SO YUMMY DRESSING

Recipe courtesy of Emily Ellyn
Included aphrodisiacs: asparagus, arugula, miso, scallions, almonds, and honey

Makes 2 servings

1 tablespoon light white miso paste
1½ tablespoons rice vinegar

½ teaspoon honey
½ teaspoon almond butter
1 tablespoon sesame oil

Sea salt and black pepper to taste (note miso is very salty)

½ pound thin asparagus spears, cut into 1-inch pieces sliced on a bias

3 ounces arugula, cleaned
2 ounces button or cremini mushrooms, thinly sliced
2 each scallions, thinly sliced on a bias

3 tablespoons sliced almonds, lightly toasted

First, make dressing in a small bowl whisking together miso, rice vinegar, honey, almond butter, oil, salt, and pepper. Taste and adjust salt and pepper to taste.

In a medium bowl toss asparagus, arugula, mushrooms, scallions and almonds together. Drizzle You and Mi-So dressing over salad and toss to coat.

 

FETTUCCINE WITH WALNUT BASIL PESTO 

Recipe courtesy of Emily Ellyn
Included aphrodisiacs: pine nuts, basil, garlic, cheese, and peppers

Makes 2 servings

2 cups packed fresh basil leaves

2 garlic cloves, minced
¼ cup pine nuts
¼ cup walnuts

2/3 cup extra virgin olive oil
¼ cup of grated Parmesan cheese
¼ cup grated Pecorino Romano cheese

½ pound fettuccine
½ teaspoon red pepper flakes

Combine basil, garlic, nuts, and half of the oil in a food processor and process about 15 seconds. Scrape bowl of food processor with rubber spatula and then add the cheese and process for 5 seconds. With processor still on pour oil in through the tube in a steady stream until all the oil is used and the mixture is smooth. Turn off processor. Cook fettuccine in boiling water according to recommendations. Drain pasta well. Toss pasta with pesto, finish with a sprinkle of red pepper flakes, and enjoy!

 

teacake

SPICED CHOCOLATE TEA CAKE WITH ROSE WATER FROSTING

Recipe courtesy of Emily Ellyn
Included Aphrodisiacs: chocolate, sugar, caffeine, vanilla, curry, and rose

Makes 24 mini-muffins

1¾ cups all-purpose flour

2 cups sugar

¾ cup cocoa powder
2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt
1 tablespoon garam masala
1 cup buttermilk (shake before adding)
½ cup vegetable oil

2 eggs, room temperature
1 teaspoon pure vanilla extract
1 cup fresh brewed black tea (brew strong: 4 bags to one cup water)

For Rose Water Frosting:

1 cup cream cheese
½ cup unsalted butter, room temperature

2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract

Pinch of salt

1/8 teaspoon rose water, or more to taste (but use sparingly)
Few drops pink food gel coloring (optional)

Preheat the oven to 350°. Line a mini-cupcake pan or muffin pan with cupcake liners.

Sift the flour, sugar, cocoa, baking soda, baking powder, salt, and garam masala into the bowl of the mixer fitted with the paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the tea and stir just to incorporate, scraping the bowl with a rubber spatula.

Fill 24 mini-cupcake liners ¾ full with batter and bake for 11 minutes, or fill regular-size cupcakes ¾ full with batter and bake for 30 minutes, or until baked through. Cool the cupcakes completely before frosting.

 

For Rosewater Frosting:

In mixer fitted with the paddle attachment, combine cream cheese and butter on low, for about 2 minutes. Work in the sifted sugar until smooth and then add vanilla and salt, and mix on low speed for about 2 minutes. Add rosewater and pink gel color, and whip until blended.

Gently place the cooled cakes on a pedestal or plate. Smother the top of the cakes with Rosewater Frosting using a small offset palette knife. Or pipe with a pastry bag fitted with star tip. Store in a container at room temperature for up to 3 days.