Diane McCusker and her world-class Floral Team at Destination Kohler have ideas and advice on how to choose the perfect flowers for an unforgettable Valentine’s Day floral arrangement.
In Victorian culture, flowers were the language of love. Learning the special symbolism of flowers became a popular pastime during the 1800s when each flower was assigned a particular meaning. Feelings that could not be proclaimed publicly could be expressed through flowers. The ability to express love that is beyond words in the use of beautiful and fragrant flowers adds a layer of depth and expression.
This Valentine’s Day, when you’re looking to express your love to your beloved, your friend, or a family member, consider the meaning behind the flowers you are choosing. For thousands of years flowers have had special meanings that give you the opportunity to show your love, your affection, and gratitude. Mix your own bouquet together and have fun creating your own hidden messages.
Red Rose: Love, I love you
Pink Rose: Perfect happiness
White Rose: Purity, innocence
Lavender Rose: Love at first sight
Tulip: Perfect lover
Pink Carnation: I’ll never forget you
Ivy: Fidelity, friendship, affection
Calla Lily: Beauty
Award-winning Pastry Chef Nicolas Blouin of Destination Kohler presents an irresistible hand-crafted dessert that special someone is sure to love.
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2 sticks (1 cup) butter, softened
½ cup +1 Tbsp granulated sugar
½ tsp cinnamon
1 pinch nutmeg
½ orange, zested
1 egg yolk
1 whole egg
1 ⅔ cups all-purpose flour
1 ¼ cups almond flour
2 tsp baking powder
¼ tsp salt
Beat the butter, sugar, cinnamon, nutmeg, and orange zest until light and fluffy, scraping the bowl as needed, for about 3 minutes. Add the egg yolk and egg and beat until combined.
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder and salt. Add the flour mixture to the egg mixture and mix until just combined. Don't over-beat.
Divide the dough in half and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour. Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll. It should still feel cold but not rock-hard.
Preheat oven 330°F.
On a floured surface, roll one disc of dough out about 1/8"-thick. Using a heart cookie cutter, cut-out cookies leaving half of the heart cut outs whole. Using a smaller cookie cutter (with a shape of your choice) on the other half of the heart cut-outs, cut a small shape into the cookie.
Transfer to a parchment-lined baking sheet.
Gather the scrap dough, roll, and repeat. If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm.
Bake cookies for approximately 12 minutes.
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1 cup heavy cream
1 orange, zested
2 Tbsp corn syrup
½ cup granulated sugar
¼ tsp salt
6.5 oz 70% to 80% dark chocolate
½ oz grand marnier
1 stick butter, softened
powdered sugar, for assembly
To make the ganache: in a medium saucepan bring to a boil the cream, orange zest, corn syrup, sugar and salt.
Meanwhile chop your chocolate in small piece and place them in a bowl.
Boiled cream mixture and strain over the chocolate.
When the chocolate is melted and combined add the Grand Marnier and butter using a hand blender to create a very nice emulsion.
Place in the refrigerator for 1 hour and let it soften for 45 minutes at room temperature.
To assemble: spread ganache on the whole heart, sift powder sugar on the cut-out heart. Place the cut-out cookie on top of the whole one.