Recipes to bring the heat back in the kitchen

Valentine's Day recipes from Holiday Market in Royal Oak

Holiday Market in Royal Oak shared some of it's recipes from the "Keep The Heat In The Kitchen" campaign, which encourages couples to cook together.

Two Hearts Salad


·         1 (14 ounce) can of hearts of palm, rinsed and chilled

·         1 (14 ounce) can of artichoke hearts, rinsed and chilled

·         6-8 inner leaves of Romaine lettuce

·         ¼ container of grape tomatoes, washed & cut in half

·         3-4 strips of roasted red pepper

·         2 ounces Gorgonzola cheese, crumbled


      1 tablespoon olive oil

      1 tablespoon red wine vinegar

      1 tablespoon lemon juice

      Salt and pepper to taste

      Whisk all ingredients together with a fork.


·         Cut the hearts of palm and artichoke hearts into bite-size pieces.

·         Arrange lettuce leaves on individual plates.  Arrange hearts of palm,

artichokes, tomato, and pepper strips on top.  Pour dressing over each. 

·         Sprinkle with cheese.

Baked Brie & Cranberry Chutney Wrapped in Pastry


  • One 12-inch round of Pepperidge Farm Puff Pastry
  • One 5-inch round of French Brie
  • 1 egg, slightly beaten
  • 1 cup cranberry chutney (if you don't like chutney, try cooked wild mushrooms)
  • Salt and pepper
  • Puff pastry scraps to cut decorations for the top of the pastry


Preheat the oven to 400 degrees. Lay the Brie on top of the chutney in the center of the puff pastry circle. Fold the excess pastry around the Brie Wheel, completely enclosing it. Turn it over, smooth side up and place it on a parchment lined sheet tray. Cut out decorations using a paring knife or small cookie cutters. Place your decorations on the top of the pastry. Brush with egg. Bake for 20 minutes or until the outside is golden, reduce the oven temperature to 325 degrees and cook for 20 minutes longer. Place the finished product on a nice plate. Bon appetite!

Braised Beef Short Ribs

Serves 2


  • 1 tablespoons canola oil
  • (2) 5-inch-long beef short ribs
  • 1/2 teaspoon salt
  • 1 teaspoon ground pepper
  • ½ cups chopped onions
  • ½ cups chopped carrots
  •  ½ cups chopped celery
  • 2 whole cloves garlic, peeled
  • ½  package (4oz.) baby portobello, quartered
  • 1 tablespoons all purpose flour
  • 1 cups beef broth
  • 1 cups red wine
  • 1 tablespoon tomato paste
  • 1 sprigs fresh rosemary
  • 1 sprigs fresh thyme


Preheat the oven to 325 degrees F.

Heat the oil in a large Dutch oven over medium-high heat. Sprinkle the short ribs with the salt and pepper and sear in the hot oil on all sides until well browned, 8-10 minutes. Remove the short ribs from the pan. Add the onions, carrots, celery, garlic, and mushrooms to the drippings in the pan. Cook until the mushrooms have released their liquid, about 7 minutes. Sprinkle in the flour and stir until smooth. Stir in the beef broth, red wine, tomato paste and herbs. Cook over high heat, stirring frequently, until reduced by half, about 10 minutes. Arrange the short ribs in the vegetable mixture cover and bake until the meat is tender, about 2 1/2 hours.

Chocolate Ricotta Mousse 

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   ricotta (about 1 cups)

   2 tablespoons Domino brand confectioners' sugar

   2 ounces semisweet chocolate, melted, plus more, shaved, for topping


In a food processor, blend the ricotta, sugar, and melted chocolate until smooth. Divide among bowls and top with the shaved chocolate. (The mousse can be refrigerated until ready to serve, up to 2 days. Bring to room temperature before serving.)