Last week, I made a recipe for my Valentine that consisted of exactly what he wanted: a small batch of chocolate cupcakes with chocolate buttercream. Simple, delicious, and zero frills. Today, I’m sharing a recipe for my ideal Valentine dessert: a quick and easy Moscato gelee topped with blood oranges and whipped cream. It’s definitely not as fancy or difficult as it sounds. It’s essentially wine jello topped with fresh fruit and cream. Sound scrumptious? YES.
I love this recipe because it lacks any added sugar (except in the whipped cream if you choose to make it). When making this for myself, I often cut corners and use plain, full-fat yogurt; for serving guests, I make whipped cream from scratch. Each time I serve it with whipped cream, I’m reminded that I really should take the time to make it for myself. I deserve it. This year, I’m deepening my selfishness and trying to cook more foods that I absolutely love. It sounds silly to stop and ask yourself exactly what you like to eat, but I’ve found that in this Pinterest world, I’m so easily thrown off track by all the delicious things everyone else is cooking. At night, I sign off Pinterest with a unique craving for endless plates of Tex-Mex food piled high with cheese, healthy breakfast cookies on the side, and a dainty succulent centerpiece to stare at while I eat. Pinterest is scrambling my brain, I’m convinced.
I want to take the time to sincerely thank YOU so much for your sweet support on my last post. I’ve been anxious to tell y’all about my big career change for a while now, but I was waiting until I booked a job, got paid, and no one died after eating my food. Kidding. Kind of.
It’s not easy to walk away from a job that you went to college for and suffered through graduate school to obtain. So not easy. I was in Home Depot the other day buying house plants (because I miss my old job working in a greenhouse and being surrounded by plants all day), and I went to ask where to find the cacti soil mix. The sales person started telling me how to grow plants. In my head, I was screaming “OMG I have a freaking master’s degree in horticulture and agronomy, and I KNOW how to grow plants!” But these aren’t the kinds of things you say out loud. I have no room to claim my hard work of college anymore. Hell, I didn’t even go to cooking school for my new job, so I’m essentially lost in the world without training. And that sucks. So much of my self-esteem is tied to my accomplishments in life. And I think that’s a good thing, for the most part. It pushes me forward.
I want to say this to those sheepish about pursuing their dream job: work hard and push yourself daily. Do it because you love it. Make your own opportunities. No one is going to fight for the life you want more than you. And try not to care about what people think of your decisions, because do you know how to win at life? Be happy. Be so damn happy that others’ insults and disapproval just seem sad to you. After that, go kiss your spouse because he supports you in pursuing your happiness. Pursuing your own happiness is not selfish. Repeat after me: NOT selfish.
The fact that I spend all day cooking for other people, but still love coming home to my own kitchen and cooking dinner is living proof that this is my dream job. I’d do it for free, if asked. If I won the lottery, I would still be dreaming up salad recipes for someone who recently told me she’s a breast cancer survivor that has vowed to eat salad daily. My brain is constantly running with recipe ideas, but you know what? It doesn’t feel like work. I’ve never been happier to devote all of my energy to one thing.
Please don’t ever think that my blog has made it possible for me to quit my job, because that is 100% untrue. My own ass is the reason I could quit. I bust it daily. Blogging is not my fulltime venture.
Baking and eating delicious desserts scaled down to serve two is my full-time venture. And it’s a sweet life for sure!
Serves two. This recipe was developed for Circulon Gourmet Cookware.
- 1 1/2 cups Moscato wine
- 1/4 ounce packet of plain gelatin powder
- 1 blood orange, peeled and thinly sliced
- 3 tablespoons heavy cream
- 1 tablespoon powdered sugar
- In a small 1-quart saucepan, add 1/2 cup of the Moscato. Bring to a brisk simmer, but keep an eye on it as Moscato wine is typically effervescent and easily boils over.
- Once simmering, remove the pan from the heat, and whisk in the gelatin powder. Whisk very well for 1 minute. Next, stir in the remaining 1 cup of Moscato wine.
- Divide the Moscato and gelatin mixture into two serving glasses. I used two coupe glasses that hold 3/4 cup of liquid each. Place plastic wrap over the serving glasses, and refrigerate at least 4 hours, or up to 2 days in advance.
- Next, whip the heavy cream and powdered sugar together in a small bowl with an electric mixer. Mix until soft peaks form. Set aside.
- To serve, remove the plastic wrap from the glasses and top each Moscato gelee with a few slices of blood orange. Dollop the sweetened whipped cream on top, and serve immediately.
As noted in the text, sometimes I substitute whole milk yogurt for the heavy cream and sugar mixture.
This recipe was developed for Circulon Gourmet Cookware.