White Chocolate Pots de Crème

These lovely little white chocolate pots de crème are a great dessert for an intimate Valentine's Day dinner at home. My husband and I generally try to go out to dinner during V-day week - often the day before - but haven't actually gone out on Valentine's Day proper for many years. Instead of becoming part of the hype, we just enjoy being together at home, and this a perfect dessert! This recipe is courtesy Giada de Laurentiis, with a few changes. The original had lemon zest, but I find that orange zest brings out the white chocolate even a little bit better than lemon (sorry Giada!).

Kiana Underwood / tulipina.com | Photography: N. Underwood / nruphoto.com

White Chocolate Pots de Crème

  • 2 (3 1/2-ounce) bars white chocolate chopped into 1/4-inch pieces
  • 3/4 cup heavy cream
  • 1/4 cup whole milk
  • 4 egg yolks
  • 1 tablespoon sugar
  • 1 1/2 teaspoons orange zest
  • Pinch fine sea salt
  • raspberries, blueberries, or other berry for garnish
  • 4 (4-ounce) ramekins or custard cups

Put an oven rack in the center of the oven. Preheat the oven to 300 degrees F.

Put the white chocolate in a medium bowl. Set aside. In a small saucepan, over low heat, add the cream and milk and heat until hot but not boiling. Pour the cream mixture over the chocolate and stir until smooth. In another medium bowl, whisk the egg yolks, sugar, orange zest, and salt together until smooth. Slowly whisk the cream mixture into the egg mixture until smooth. Ladle the custard into 4 (4-ounce) ramekins or custard cups. Arrange the ramekins in an 8 by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set and still slightly soft in the center (custard will set as it cools). Let the ramekins cool for 30 minutes in the baking dish. Remove the ramekins from the water and refrigerate for 3 hours or up to 1 day.

Garnish with fresh berries and serve.

Kiana Underwood / tulipina.com | Photography: N. Underwood / nruphoto.com

Kiana Underwood / tulipina.com | Photography: N. Underwood / nruphoto.com

Kiana Underwood / tulipina.com | Photography: N. Underwood / nruphoto.com

Kiana Underwood / tulipina.com | Photography: N. Underwood / nruphoto.com

The surface is a little bubbly on mine, as I used coconut white chocolate - which added both an interesting flavor and texture. Note: Stick to plain white chocolate. Kiana Underwood / tulipina.com | Photography: N. Underwood / nruphoto.com

Credits:

Styling and design by Kiana Underwood Photography by N. Underwood

Holiday Recipes: Onion Relish

This onion relish is very easy to make, but will require some tears as you have to slice several large red onions. It goes great with Turkey, mashed potatoes, and just about anything else on your Thanksgiving or winter holiday table. I like to use it on sandwiches the day after, along with a little bit of cranberry sauce and turkey. Kiana Underwood / tulipina.com | Photography: Angie Cao / angiecao.com

Ingredients:

  • 6 large red onions
  • 2 red shallots
  • 1/4 cup dark brown sugar
  • 1 tbsp apple cider vinegar
  • 1/2 cup (1 stick, 8 tbsp) unsalted butter
  • fresh thyme
  • black currant liquor (optional)

Slice the onions and shallots, and cook with butter over medium heat in a large sauté pan - about 15-20 minutes or until well reduced and starting to caramelize. Add brown sugar, apple cider vinegar, and black currant liquor and continue to cook until very tender (about another 20 minutes). Roughly chop and add 1 tsp of thyme, and salt and pepper to taste. Serve warm. Makes about 2 cups of relish.

Kiana Underwood / tulipina.com | Photography: Angie Cao / angiecao.com

Kiana Underwood / tulipina.com | Photography: Angie Cao / angiecao.com

Credits:

Styling by Kiana Underwood Photography by Angie Cao

Holiday Recipes: Cranberry Sauce

Thanksgiving is one of my favorite holidays! Ever since we had our first child 10 years ago, we have hosted (minus a year or two here and there) this lovely holiday at our home. As a result, we have developed our own favorite recipes and staple condiments. One of these is our homemade cranberry sauce. Who knew cranberry sauce could be so delicious and EASY to make?! At our house, cranberry sauce from a can is an absolute sin! Kiana Underwood / tulipina.com | Photography: Angie Cao / angiecao.com

Cranberry Sauce:

  • 12oz bag of cranberries
  • Zest of 1 orange
  • 1 cinnamon stick
  • 1 cup of sugar
  • 2 Tbsp water
  • 1 cup spiced apple cider

Makes 4-5 servings - can be easily doubled, tripled, etc.

Kiana Underwood / tulipina.com | Photography: Angie Cao / angiecao.com

Recipe:

In a small pot, combine the water, apple cider, cinnamon stick and sugar and slowly bring to a simmer. Stir with a whisk to ensure that the sugar is dissolved. Add the cranberries and cook for about 4-5 minutes, until all the cranberries have popped and are floating to the top. Add the orange zest, stir and remove the pot from heat and leave it to cool for about 30 minutes. The house smells AMAZING while I am cooking this; all the aroma and spices of Thanksgiving and autumn floating in the air!

Tip: you can make this up to 3 days ahead and store it in the fridge, or freeze to enjoy later.

Kiana Underwood / tulipina.com | Photography: Angie Cao / angiecao.com

Kiana Underwood / tulipina.com | Photography: Angie Cao / angiecao.com

What would Thanksgiving be at my house without at least a couple of floral arrangements? I decided that I wanted to make a white and silver arrangement with another more brightly colored arrangement using all the lovely different berries available this time of year. I know that I haven't done a DIY for these arrangements, but the least I can do is give you the ingredients.

Flowers: Eucalyptus, orchid, ranunculus, hellebore, anemone, moss covered branches.

These branches are so beautiful and dramatic that no matter what you combine them with, they look beautiful!

Kiana Underwood / tulipina.com | Photography: Angie Cao / angiecao.com

This orchid - I just love it! It is so delicate and lacy, don't you think? Kiana Underwood / tulipina.com | Photography: Angie Cao / angiecao.com

Kiana Underwood / tulipina.com | Photography: Angie Cao / angiecao.com

Flowers: eucalyptus, hellebore, autumnal berries, euphorbia, ranunculus, anemone Kiana Underwood / tulipina.com | Photography: Angie Cao / angiecao.com

Kiana Underwood / tulipina.com | Photography: Angie Cao / angiecao.com

Kiana Underwood / tulipina.com | Photography: Angie Cao / angiecao.com

Tomorrow I'll be sharing another MUST-have delicious Thanksgiving condiment!

Credits:

Styling and design by Kiana Underwood Photography by Angie Cao