Let’s be honest, the best part of Valentine’s Day is all those sweets, so gather up some friends and celebrate with a cookie decorating party! Lifestyle Specialist, Monica Hart created a Girlfriends Guide to Valentine's Day for the February issue of 425 Magazine and gives us a preview!
- Easy Botanical popcorn in individual glassine bags
- Decorated cocktail glass tags using Kate spade coasters with fresh flowers glued on that the girls make - super pretty!
- My Rose French 57
- My Cherry French 57
- Truffle Mac and blue cheese (my recipe)
- Cookie decorating kits for the gals
- Home made cookies pre baked and then decorated by the gals for dessert
- Fun heart wall pocket garland to hold Valentine's Day cards
- Espresso with Italian chocolate cream spirits
Monica Hart's Truffle Mac and Blue Cheese
The blue cheese and hint of truffle makes for a tasty twist on a comfort food classic
- 14 ounces penne pasta
- 1.5 cups grated fontina cheese
- 1.5 cups grated cheddar cheese
- 2 tablespoons crumbled blue cheese
- 1 cube unsalted butter
- 1 shallot diced
- Leaves from 4 thyme stems
- 1 teaspoon truffle salt
- White pepper
- Parmesan cheese grated for sprinkling
Makes 5 - 5 inch diameter ramekin servings
Boil pasta according to package directions.
Meanwhile sauté the shallots, thyme and truffle salt in a sauté pan with the butter until the shallots soften and become translucent.
Drain the pasta, reserving one cup of the water.
Add the pasta to the sauté pan and coat in the butter mixture. Add a little freshly ground white pepper. Next add the fontina, cheddar and blue cheeses. On medium low heat stir it all together until it is melted and gooey. Add some of the pasta water to the pan to keep the mixture moist. Top generously with the grated Parmesan. Divide between the oven proof ramekins. Refrigerate. Bake at 350 for 5 to 8 minutes until heated through. Run under the broiler for a minute or two to brown.