Coeur à La Crème Heart

February is a dreary month, where the idea of spring seems to be nothing but a distant memory that is vague, maybe even slightly illicit. This month, more than most other months I believe, needs a holiday like Valentine's day--light, cheerful, and full of warm colors. I've never bought into the whole "needing a sweetie" hallmark version of this holiday. Rather, I've always though of it as a day to reflect on those who you love in your life, including yourself. You may wish to show how much you love those special people with a phone call, email, a little hand made valentine card, or even a nice lunch--or just simply taking a moment to remember them all. Valentines Day is a time that has been carved out for us to be able to revel in the many sources of love we actually do have in our lives! And take a little time to cherish each and every one!

I have a stack of M.F.K Fisher books and short stories that live next to my bed. In between books or even taking a break from what I'm currently reading, I will pick her up and dive in. Reading her is like being with an old friend--no matter how long you've been apart, you seem to pick right back up where you left off and part again feeling fulfilled and joyous. I read a short essay of hers the other night called "Hearts and Flowers"--and it happened (so nicely) to be about Valentines Day. In it, she gives the perfect prescription for a Valentine's Luncheon, including Little Sandwiches in a Boat, Eggs Valentine with Mushrooms, Endives with Violet, Cream Heart, Bacchus Cocktails, and Vin Rose. "The Bacchus cocktail, which properly sets the theme with its evocative name," she describes, "is delicate, appetizing, and of a rosy color that sings out loud." Yes, please! I was thinking to myself as I was reading. But when I got to the part about the Cream Heart, I was immediately intrigued. She says, "the dessert, another shock to guests expecting at the least some elaborate mousse, is a flat pat, half "cottage" cheese and half cream cheese put through a sieve with enough cream to moisten, and then molded in a wicker heart or cut into shape when it is well drained on a napkin, with rich gleaming strawberry preserves in a hole in the center. It is served, not with the little cakes so correctly expected, but with crisp, lightly toasted slices of sourdough bread. And coffee." I love her mischievous way of merry making and menu planning. She thought things through to the very end, including the anticipation of the guests surprise, then delight.

How does one make this Cream Heart or Coeur à la Crème? I found out about the French saying because this exact recipe was posted on Saveur's website as the Valentines dessert. What luck! They used a nifty coeur a la creme mold which seems like it would come in handy for this particular dessert--however, I just used my hands dipped in a little warm water every few pats I gave the cream to shape it into a heart.

The cream itself is excellent--I love the warm honey undertones with the slightly salty cream cheese and goat cheese flavors. However, the strawberry sauce was OUT OF THIS WORLD. As I was making it, I was transfixed by the seductive aroma as I stirred it in the pot. I literally woke up, as if I was hypnotized, to find myself a few inches from the pot still stirring it, just smelling it in. That's never happened to me before... And it was love at first smell!