LOVE AT FIRST BITE!

February is such a funny little month. What other month can you celebrate such an eclectic range of holidays – from the pomp and circumstance of unceremoniously dragging Punxutawney Phil from his makeshift burrow, to the frivolity of red roses, candies and special dinners to celebrate love on Valentine’s Day, to honoring two of our most famous Presidents on President’s Day, now memorialized on the third Monday in February, to the mysterious Leap Year which appears only every four years?

Growing up in Wethersfield, we had our own version of Pennsylvania’s Punxutawney Phil – we just called him Mr. Woodchuck – but it seemed as though he created his own shorter winter hibernation schedule. He lived in the woodpile in the shed adjacent to our garage, where Dad kept stacks of wood for our two fireplaces, some miscellaneous gardening equipment, and our trash cans. There was no light in the shed – just cobwebs, spiders and other assorted inhabitants who co-existed with Mr. Woodchuck. Despite the fact that my brother’s seemingly solitary chore was taking the trash out, invariably it was one of the sisters who would grab the trash after dinner, fling open the back door, race off the porch, run around the garage to the shed, give the trash cans a good swift kick to “scare” any critters in residence, rip the lid off the trash can, dump the trash, reposition the lid, and run back into the house, all in a matter of seconds. Brrr – it was cold in late winter. I’m not sure Dad ever figured out why those trash cans were so dented! Sometimes we’d see Mr. Woodchuck waddle off through the backyards – we thought he was rather cute – when he should have been happily snoozing in February. And any self-respecting New Englander knows that of course the groundhog will see his shadow – it’s only February 2nd for heaven’s sake, with plenty of time for more winter snow and ice.

Now for something sweet and chocolaty for Valentine’s Day dessert. This recipe is adapted from Ye Olde Sturbridge Village in Massachusetts. Special thanks to my sister, Lori, for finding the recipe that we all used to enjoy. These cookies are cake-like, yet moist and delicious – I hadn’t made them in years, but they taste just as I remembered. They make a nice treat for Valentine’s Day, accompanied with some French vanilla ice cream and sliced strawberries.

WALNUT FUDGE DROP COOKIES

(Oven Temperature 350 Degrees)

• 1 Cup Bakers Superfine Sugar
• ¼ Cup Unsalted Butter
• 2 Oz. Unsweetened Chocolate (I used Scharffen Berger Unsweetened Dark Chocolate – 99% Cacao)
• 2 Large Eggs
• 1 Teaspoon Vanilla
• ½ Teaspoon Salt
• 1 ¾ Cups Sifted White All Purpose Flour
• ¾ Teaspoon Baking Soda
• 1 Cup Walnuts, chopped

Melt butter and chocolate over double boiler (water should be at a low simmer) whisk until smooth, and remove from heat. Set aside to cool to room temperature. (You can speed up this process by putting bowl in refrigerator for several minutes)

Beat eggs, salt, add sugar and vanilla and beat until fluffy. Add cooled butter and chocolate mixture to egg mixture. Sift flour and baking soda and add to wet ingredients. Do NOT overbeat! Add chopped walnuts, stir to incorporate evenly.

Drop cookie dough in small one tablespoon mounds (I use a small melon baller, which works nicely) onto parchment paper covered cookie sheet, about 3 inches apart. Bake at 350 degrees in regular oven for ten (10) minutes. Remove from oven and let sit on cookie sheet for a few minutes before moving them with a spatula to cookie rack to finish cooling. Enjoy!

These cookies will keep for several days in an airtight container. You can also refrigerate the dough and bake up a few fresh cookies at any time.

— Lynn Kathleen Adams
— RSCA Board Member since 1994