Published: May 07, 2008 03:33 pm            

Win her with dinner

EDMOND — Want to do something special for your favorite woman this Mother’s Day? How about impressing her with a dinner filled with heart-warming dishes.

Whether it’s football, basketball or baseball, most guys dedicate several days of the week to watching sports. As a celebrity host and one of People magazine’s 50 Hottest Bachelors, Dave Lieberman recommends making up for too much guy time by preparing a special date-night menu for two.

“Any guy can take a woman to a restaurant and slap down his credit card. If you really want to impress a date, you should cook for her,” Lieberman said. “My secrets to creating a romantic meal include pulling in recipes that use the flavors of the season and having the right tools for a laid-back kitchen that cooks. I also recommend streamlining kitchen tasks to not only maximize time with your special someone, but also be more energy efficient.”

Try starting with a Duo of Bruschettas and serving a Warm Griddle Salad that’s light, but romantic as the main course. Top off dinner with a decadent chocolate cake crowned with fresh fruit.

To view the recipe for Duo of Bruschettas or more of Lieberman’s recipes, visit www.newkingofthekitchen.com.



Recipes



Three-Tiered Chocolate Cake With Fresh Berries



Serves: 12

Prep time: 1 hour and 15 minutes

Bake time: 25 to 35 minutes

Cooling and setting: 2 to 3 hours



Ingredients

2 cups sugar

1 3/4 cups cake flour

2 tablespoons cornstarch

1 teaspoon baking soda

3/4 teaspoon salt

2/3 cup cocoa powder

1 cup coffee, cooled to room temperature

1/2 cup plain yogurt

4 egg whites

14 tablespoons butter, melted

2/3 cup strawberry preserves



Ganache



Ingredients

8 ounces semi-sweet chocolate chips

3/4 cup heavy cream

1 tablespoon liqueur (like Kirsch or Grand Marnier)



Topping



Ingredients

1/2 pint raspberries

1/2 pint blueberries or blackberries

1 pint strawberries, tops removed and quartered



Directions

Preheat oven to 350 degrees Fahrenheit. Cut 3 pieces parchment paper to fit bottom of 3 8-inch cake pans. Grease each pan and add parchment rounds.

Combine sugar, cake flour, cornstarch, baking soda and salt in large bowl. In separate bowl, combine cocoa powder and coffee. Add yogurt and combine well.

In another bowl, with hand mixer, whip egg whites into soft peaks. With same hand mixer, mix melted butter into dry mixture and then add cocoa mixture until batter is smooth. Fold in egg whites.

Pour batter evenly into prepared 8-inch cake pans. Bake 25 to 35 minutes or until toothpick inserted in middle of each cake comes out clean. Remove cakes from oven and place on cooling rack 10 minutes. Remove cake from cake pans and place on cooling rack allowing them to continue cooling additional 15 minutes.

Meanwhile, heat strawberry preserves in microwave 30 seconds. Place first cake layer on small cooling rack on baking sheet lined with wax paper or foil to catch ganache drippings. Spread 1/3 cup strawberry preserves over first layer of cake, and then top with another cake layer and spread remaining preserves over it. Top with remaining cake layer.

For ganache, place chocolate chips in bowl. Heat cream and pour over chocolate chips. Add liqueur and allow to melt, about 2 minutes. Stir until all chocolate has melted and mixture is smooth. Allow to sit about 10 minutes before liberally pouring over cake and allowing to run down sides. Allow ganache topped cake to sit several hours or at least 1/2 hour in refrigerator. Carefully transfer completed cake to serving plate using 2 spatulas.

Top with fruit when ready to serve.



Warm Griddle Salad With Chicken and Apples



Makes: 4

Prep time: 10 minutes

Cook time: 15 minutes



Ingredients

3 tablespoons olive oil, divided

2 tablespoons soy sauce

2 tablespoons red wine vinegar

1 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound raw chicken breast tenders

1 granny smith apple, cored and cut into small wedges

1 cup sliced onion

2 heads romaine lettuce

Olive oil for grilling lettuce

1/2 cup grated sharp provolone cheese (optional)



Dressing



Ingredients

3 tablespoons mayonnaise

1 tablespoon Worcestershire sauce

1 clove garlic, minced

2 tablespoons olive oil

1 tablespoon Balsamic vinegar

Salt and pepper to taste



Directions

In large bowl or plastic bag make marinade for chicken by combining 2 tablespoons olive oil, soy sauce, red wine vinegar, Italian seasoning, salt and pepper. Add chicken tenders and marinate in refrigerator at least 1/2 hour up to overnight.

In separate bowl, toss apple wedges and onion slices with 1 tablespoon olive oil.

Heat griddle on stovetop on medium. Remove chicken from marinade and dispose of remaining marinade.

Grill apples and onions at one end of griddle and chicken at other. To prevent apples from burning, flip often and cook until golden brown and tender; about 5 minutes.

Grill chicken about 4 minutes on each side or until chicken is tender and cooked all the way through. Cut into 1-inch pieces. Place chicken, apples and onions in large bowl.

Mix and blend dressing ingredients in small bowl or use your favorite store-bought dressing.

Cut romaine heads in half lengthwise and cut off about 1 inch of green leafy end. Salt and pepper lettuce; then drizzle with olive oil. With the lengthwise cut side down, grill on griddle until starts to brown and wilt, about 3 minutes.

Serve by placing 1/2 head of romaine lettuce on each plate and topping with chicken, apples and onions. Drizzle with dressing. Top with grated cheese if desired and serve warm.

        

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