Eat, Play, Love
Four surefire ingredients for a romantic night at home
THE MOVIE
“We’ll always have Paris,” says
Rick. And we’ll have Casablanca,
the American Film Institute’s
all-time Most Romantic Movie.
Red roses are not the only way to say “I love
you,” says Abby Waller, assistant editor of
flower magazine. This year, she suggests, cel-
ebrate the uniqueness of your relationship by
choosing a less traditional flower. Waller rec-
ommends tulips. A wildflower said to have
originated in Persia in the 1500s, tulips are
available year-round, and a lush red hue symbolizes
deep love. Plus, this choice has just the right blend of
charm and delicacy. Or try lilacs—they bloom beau-
tifully in soft, romantic shades of purple, pink, and
white, and are irresistibly fragrant. Don’t forget to
take proper care of your new bushels of love: Tulips
need their water topped off regularly; cut lilacs must
be out of direct sunlight to avoid wilting. It really
is the thought that counts, so go ahead and let your
creativity blossom! —Yassamine Ebadat
1
2
THE FLOWERS
THE MUSIC
THE SWEETS
CHOCOLATE
TRUFFLES
Makes about 36 truffles
10 ounces good-quality
semisweet or bittersweet
chocolate, finely chopped
1 cup heavy cream
4 tablespoons unsalted butter,
at room temperature
1 tablespoon light corn syrup
About § cup unsweetened
cocoa powder, for coating
Put the chocolate in a large
microwave-safe container and heat, at
medium power, stirring every minute,
until most of the chocolate is melted.
Bring the cream to a boil in a sauce-
pan on the stove or in the microwave.
Remove from the heat; pour the cream
over the chocolate, stirring until the
mixture is thick, smooth, and shiny.
Stir the butter into the mixture in
4 or 5 additions, stirring gently until
it’s again smooth and shiny. Stir in the
corn syrup.
Line an 8-x-8-inch baking pan with
plastic wrap; pour in the mixture. Press
plastic wrap against the chocolate and
put the pan in the refrigerator for about
2 hours, or until the mixture is firm.
To form the truffles, line a baking
sheet with waxed paper. Turn out the
mixture onto a cutting board, remove
the plastic, and cut the chocolate into
small cubes (or scoop out rounded
teaspoonfuls of chocolate). Put cocoa
powder (or variation; see below) into
a bowl. One by one, roll the pieces
between your palms to make compact
balls, then drop them into the cocoa
and turn to coat. Put the finished
truffles on the lined baking sheet.
Return the truffles to the fridge so
they become firm again. Serve cold.
Variations for coating:
Cocoa powder substitutes include
powdered sugar, chopped nuts,
sprinkles, chopped coconut, cookie
or graham cracker crumbs, chopped
peppermint candy, or chopped
chocolate chips. ;
