So smack dab in the middle of the shortest month of the seemingly longest season of the year is a day that you either love or hate. Valentine’s Day. Ideally, on such a day, one dines deliciously and decadently—a late-night dinner, fine wines, a lavish dessert, a lit fire and perhaps a box of chocolate and rose petals… But let’s face it. So in the face of the month of love, this February, we asked three of our favorite, talented Albuquerque pastry chefs to share with us a romantic dessert creation. Because truly, a day spent in the kitchen baking an indulgent, sweet and delicious treat is inevitably and wonderfully romantic, no matter how you look at it…or who you share it with (or don’t).
Chef Lilly Quiroz of Hotel Andaluz keeps it “Spanish, romantic and fancy” with her Leche Frita; Chef Willem Blom of Flying Star Café generously shares his Chocolate Crème Brulee with Grand Marnier and Raspberries; and from Heather Guay at Los Poblanos, a “subtle, sophisticated and sexy” Hazelnut Cake with Elderberry Poached Pear.
Sometimes cupid’s darts simply strike us in the guise of a spoon. Continue reading