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In her book “The Diana Chronicles,” British journalist Tina Brown, former editor of “Vanity Fair” and founder of “The Daily Beast,” described the annual New Year’s Eve dinner Princess Margaret hosted each year “for a few strays.” The Queen’s sister, who died in 2002, had been divorced for a number of years and sometimes found herself without an escort.
On the evening before 1981 dawned, Margaret invited the future Princess of Wales who found herself without a date on that night. Diana was not invited to Sandringham to ring in the New Year with the royals.
I began to think about something fun for all those who are dateless on Valentine’s night. Let’s face it, Valentine’s Day is overrated. Sure, it’s nice to receive a real valentine which was purchased in a shop or a big box of chocolates nestled in a red heart-shaped box tied up with red velvet ribbon. But dining in a restaurant on the most romantic evening of the year is not my idea of romance.
Why not throw a party for a “few strays” even though you might be married, engaged, ready to move in with your partner or happily unattached?
If there are unbirthdays in “Alice in Wonderland,” there could be an un-Valentine’s Day dinner party.
You can have fun with the dress code. If men want to don a dinner jacket, I say go for it. Men look sexy in tuxedos. I doubt the women would want to swan around your home or apartment in ball gowns, but a cocktail dress is a comfortable alternative.
I say everyone must wear something red. Sophia Loren once told me she always wears something red every day (use your imagination).
Your un-Valentine’s Day dinner could be sit-down or buffet, especially if there will be more than eight guests. Close friends can bring a dish but make sure there are no duplicates. Ask someone to keep a watchful eye on the bar, which I would set up in the kitchen.
Since this is an un-Valentine’s Day dinner, no aphrodisiacs, please. The list includes oysters, asparagus, almonds, avocados, bananas, basil, eggs, figs, foie gras and chocolate.
Ok. I draw the line at chocolate.
Chocolate Truffles
from “Silver Palate Cookbook 25th Anniversary Edition” by Julee Rosso and Sheila Lukins
Ingredients:
1/4 cup of heavy cream
2 tablespoons of Grand Marnier
6 ounces of German’s sweet chocolate, broken up
1/2 stick of unsalted butter, at room temperature
Powdered unsweetened cocoa
Directions:
Boil the cream in a small heavy pot over medium heat until reduced to 2 tablespoons, for about five minutes. Remove from the heat. Stir in the Grand Marnier and chocolate and return to a low heat until the chocolate melts.
Whisk in the butter. When the mixture is smooth, pour into a shallow bowl and refrigerate until firm, for about 40 minutes.
Scoop the chocolate up with a teaspoon and shape into 1-inch balls. Roll the truffle balls in the unsweetened cocoa.
Store the truffles, covered, in the refrigerator. Let the truffles stand at room temperature for 30 minutes before serving.
Makes 24 truffles.
Note from Phyllis: You can substitute dark rum, Cognac, brandy, Kahlua, framboise or amaretto for the Grand Marnier. You also can roll the truffles in chopped nuts or jimmies.
New Bittersweet Brownies
from “Pure Desserts” by Alice Medrich
Ingredients:
8 ounces of 70 percent bittersweet chocolate, coarsely chopped
6 tablespoons of unsalted butter, cut into several pieces
3 large eggs, beaten
1 cup of sugar
Scant 1/4 teaspoon salt
1 teaspoon of pure vanilla extract
1/2 cup plus 1 tablespoon of all-purpose flour
Directions:
Position a rack in the lower third of the oven and preheat to 350 degrees. Line the bottom and sides of an 8-inch square baking pan with foil.
Place the chocolate and butter in a heat-proof bowl and set it in a wide skillet of almost-simmering water. Stir frequently until the mixture is melted and smooth and quite warm. Remove from the pan and set aside.
In a medium bowl, beat the eggs, sugar, salt and vanilla with a hand-held mixer on high until the eggs are thick and light colored, about two minutes. Whisk in the warm chocolate. Fold in the flour.
Scrape the batter into the lined pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, for about 25 minutes. Cool in the pan on a rack.
Invert the brownies on a rack and peel off the foil. Turn right-side-up on a cutting board and cut into 2-inch squares.
Makes 16 brownies. SPR
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