I rarely enter another person’s home empty-handed. I’m from a family of gift givers. We don’t miss an opportunity to put a bow on anything, whether it’s a hostess gift, house gift, bottle of wine, or just because. So you can imagine Valentine’s is no exception. When I was growing up, I remember my mother always had a gift sitting on the kitchen table when I came to breakfast on Valentine’s Day. It was usually pink or red. Once I got a pair of red pants! I loved them.
So I try to carry on the tradition whether it’s for Valentine’s or a friend who’s extended a dinner invite, because it’s fun and it takes very little effort compared to the energy your host has exerted to bring you an evening of relaxing dining pleasure. It’s the least I can do.
As old as you may be, you never outgrow the thrill of receiving a gift—small or large.
When an invitation reads “no gifts,” the first thing I do is grab my car keys and head to the store to look for something thoughtful and special. I may be the only person who brings a gift, so why not be the favorite guest?
Also in this post I wanted to include a few Valentine gift ideas for all ages. Why not? Life is short. So be sure to keep reading to find out some of my favorites.
But before we get to that, I have to share one of my mother’s recipes that I have been saving for this post. Many of you who know me well, know that desserts are not my strongest suit. So when I find one that is this delicious and foolproof, I have to share.
If I can make it, anyone can!
Luscious Caramel Tarts
Makes 12 tarts
4 egg yolks
2 cups light brown sugar, plus extra for garnish
¼ cup plus 2 tablespoons flour
2 cups cold water
1 ½ tablespoons butter
1 ½ teaspoons vanilla
12 tart shells (recipe follows)
Unsweetened freshly whipped cream
Beat egg yolks slightly. Combine brown sugar and flour in a small bowl; add to egg yolks. Place in a heavy-duty medium-size saucepan or double boiler, and gradually add water in a slow, steady stream, whisking continuously until thoroughly combined. Cook until thickened, stirring frequently, for about 15 minutes. Add butter and vanilla, stirring until blended. Remove from the heat; cover and keep warm until ready to serve. The filling will thicken as it cools.
Serve in tart shells topped with unsweetened whipped cream and brown sugar.
Learn from Leslie: The filling can be gently rewarmed if made in advance. Notice I said gently.
For the crust:
3 cups sifted all-purpose flour
1 1/2 teaspoon salt
1 cup chilled shortening (such as Crisco)
Ice water
Mini foil pie pans (about 3 1/4 inches across)
Parchment paper
Combine sifted flour and salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Add ice water, 1 tablespoon at a time, until ingredients are just moistened (about 7 to 10 tablespoons); gently shape dough into two flat disks.
Learn from Leslie: Do not skip the sifting step. If you do, it will be too much flour for this recipe.
Preheat oven to 475 degrees.
Roll each disk to ¼-inch thickness on a lightly floured surface. Using a 4″ plate or ramekin, cut out 6 circles. Place into foil pans, fluting the edges. Repeat with remaining dough. Pierce the dough with the tines of a fork several times to prevent bubbles. Bake 7 to 10 minutes until golden brown, watching closely.
Leslie Byars Register
Yields 12 Tarts
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Ingredients
- 4 egg yolks
- 2 cups light brown sugar, plus extra for garnish
- ¼ cup plus 2 tablespoons flour
- 2 cups cold water
- 1 ½ tablespoons butter
- 1 ½ teaspoons vanilla
- 12 tart shells (recipe follows)
- Unsweetened freshly whipped cream
- 3 cups sifted all-purpose flour
- 1 1/2 teaspoon salt
- 1 cup chilled shortening (such as Crisco)
- Ice water
- Mini foil pie pans (about 3 1/4 inches across)
- Parchment paper
Instructions
- Beat egg yolks slightly.
- Combine brown sugar and flour in a small bowl; add to egg yolks.
- Place in a heavy-duty medium-size saucepan or double boiler, and gradually add water in a slow, steady stream, whisking continuously until thoroughly combined.
- Cook until thickened, stirring frequently, for about 15 minutes.
- Add butter and vanilla, stirring until blended.
- Remove from the heat; cover and keep warm until ready to serve. The filling will thicken as it cools.
- Combine sifted flour and salt in a medium bowl.
- Cut in shortening with a pastry blender until mixture is crumbly.
- Add ice water, 1 tablespoon at a time, until ingredients are just moistened (about 7 to 10 tablespoons)
- Gently shape dough into two flat disks.
- Preheat oven to 475 degrees.
- Roll each disk to ¼-inch thickness on a lightly floured surface.
- Using a 4" plate or ramekin, cut out 6 circles from each disk.
- Place into foil pans, fluting the edges. Repeat with remaining dough.
- Pierce the dough with the tines of a fork several times to prevent bubbles. Bake 7 to 10 minutes until golden brown, watching closely.
Quote for the Day
Promises and pie crust are meant to be broken.
Jonathan Swift
For the Kids
Fashionable Valentine Finds
Emergency Dessert
Keep a stash of gourmet, high-quality chocolate bars on hand for a quick emergency dessert. Simply unwrap and place on a cute plate with a paring knife and let your guest chisel away! That’s all people really want most of the time. Fresh Market has a nice selection ranging from $3 to $8. How easy is that?
On a final note…
I have a confession to make. I have not written my thank-you notes yet for my Christmas or birthday gifts! This is not like me. I normally really do practice what I preach, but for some reason this year I’m having a hard time getting motivated to thank all of my favorite people for their lovely, thoughtful gifts.
I do truly believe that it’s never too late to thank anyone for anything—so now that it’s almost February, I’ve decided to send my thank-you notes in Valentine form. This is a first! So hopefully a hand-painted watercolor will help pardon my tardiness.
Well, I guess this is a wrap…until next time. Off to mail my Valentine thank-yous! Happy Valentine’s Day! Leslie xoxox
P.S. Be sure to follow me on Instagram @lesliespartydiaries
