A Beautiful Six Course Family Valentine's Day Dinner All From Scratch!

Ingredients

• 500 g Bread Flour (high‑protein, for the no‑yeast bread)
• 350 g Water (lukewarm for dough hydration)
• 2 g Instant Yeast (tiny pinch, about 1/2 tsp)
• 10 g Salt (for bread dough)
• 4 Egg Yolks (room temperature, for mousse)
• 100 g Granulated Sugar (for mousse yolk mixture)
• 50 g Vanilla Sugar (homemade vanilla‑infused sugar)
• 240 ml Heavy Cream (for ganache and whipped topping)
• 200 g Dark Chocolate (60% cacao, broken into pieces)
• 0.25 tsp Espresso Powder (enhances chocolate flavor)
• 3 Egg Whites (stiff peaks, folded into mousse)
• 240 g Unsalted Butter (2 sticks, softened for cookies)
• 240 g All‑Purpose Flour (for shortbread cookies)
• 3 g Salt (for cookies)
• 2 Egg Yolks (for cookie dough)
• 1 tsp Vanilla Extract (optional flavor boost for cookies)
• 2 tbsp Turbinado Sugar (coating for cookie exterior)
• 2 Honey Nut Butternut Squash (medium‑size, peeled and halved)
• 2 tbsp Olive Oil (for initial squash seasoning)
• 45 g Butter (3 tbsp for squash glaze)
• 60 ml Maple Syrup (1/4 cup for glaze)
• 30 ml White Wine Vinegar (substitutes for white balsamic)
• 45 g Dry‑Roasted Hazelnuts (about 1/3 cup, for gremolata)
• 1 bunch Fresh Parsley (leaves only, for gremolata)
• 1 tsp Lemon Zest (from washed lemon)
• 15 ml Lemon Juice (1 tbsp)
• 1 Garlic Clove (peeled, for gremolata)
• 2 Pickled Mama Lily Peppers (in oil, for gremolata)
• 240 ml Olive Oil (for gremolata) (about 1 cup)
• 450 g Fresh Green Beans (trimmed, whole)
• 30 g Butter (for green beans) (2 tbsp)
• 1 clove Garlic (minced, for green beans)
• 6 Bone‑in Skin‑on Chicken Thighs (about 2‑2.5 lb total)
• 30 g Bacon Fat (2 tbsp, for searing)
• 3 Shallots (minced)
• 10 g Fresh Sage Leaves (handful, chopped)
• 2 Garlic Cloves (minced, for sauce)
• 1 tbsp Dijon Mustard
• 1 tbsp All‑Purpose Flour (for thickening sauce)
• 480 ml Dry White Wine (2 cups, dry, for braising)
• 240 ml Chicken Broth (1 cup)
• 120 ml Heavy Cream (for sauce) (1/2 cup)
• 360 ml Heavy Cream (for topping) (1.5 cups, for whipped topping)
• 15 ml Maple Syrup (for topping) (1 tbsp, optional flavor)

Instructions

1. Prepare No‑Yeast Bread Dough (overnight)

   Combine bread flour, water, instant yeast, and salt in a large bowl, mix until a shaggy, highly hydrated dough forms. Cover and let sit at room temperature for 18–24 hours.

   Time: PT20M

2. Shape and Bake Bread

   Generously flour a parchment‑lined baking sheet. Gently fold the rested dough onto itself a few times, shape into two loaves, dust with more flour, and let rest 15 min. Preheat oven to 425°F, place a pan of ice cubes on the lower rack for steam, and bake loaves for 30 min until golden and crusty.

   Time: PT45M

   Temperature: 425°F

3. Make Chocolate Ganache

   Heat 240 ml heavy cream in a saucepan until just steaming. Remove from heat, add 200 g dark chocolate pieces, ¼ tsp espresso powder, and stir until smooth and fully incorporated.

   Time: PT10M

   Temperature: just steaming

4. Prepare Egg‑Yolk Base

   In a bowl whisk together 4 egg yolks, 100 g granulated sugar, and 50 g vanilla sugar for 1 min until the mixture lightens and becomes velvety. Set aside.

   Time: PT2M

5. Combine Ganache with Egg‑Yolk Base

   Slowly whisk the warm chocolate ganache into the egg‑yolk mixture until fully blended. Let the mixture cool to the touch (room temperature).

   Time: PT15M

6. Whip Cream for Mousse

   In a clean bowl, whip 240 ml heavy cream to stiff peaks. Set aside.

   Time: PT5M

7. Whip Egg Whites

   Using a clean bowl and clean beaters, whip 3 egg whites to stiff peaks.

   Time: PT5M

8. Fold Mousse

   Gently fold one‑third of the whipped egg whites into the chocolate mixture, then the remaining whites, followed by the whipped cream. Mix just until no white streaks remain.

   Time: PT5M

9. Chill Mousse

   Divide mousse into six ramekins, smooth tops, and refrigerate for at least 4 hours to set.

   Time: PT4H

10. Prepare Shortbread Cookie Dough

    In a food processor combine 240 g softened butter, 240 g flour, 3 g salt, 100 g vanilla sugar, 2 egg yolks, and 1 tsp vanilla extract. Pulse until a smooth dough forms.

    Time: PT10M

11. Chill Cookie Dough

    Shape dough into a log, roll in turbinado sugar, cut into equal pieces, and refrigerate for 20 min.

    Time: PT20M

12. Bake Cookies

    Preheat oven to 350°F. Place cookies on a parchment‑lined sheet and bake 12‑15 min until lightly golden. Cool on a rack.

    Time: PT15M

    Temperature: 350°F

13. Prepare Hasselback Squash – First Roast

    Preheat oven to 350°F. Toss peeled honey‑nut squash halves with olive oil, salt, and pepper. Roast on a sheet for 15‑20 min until just tender.

    Time: PT20M

    Temperature: 350°F

14. Make Hazelnut Gremolata

    In a blender combine 45 g dry‑roasted hazelnuts, parsley bunch, lemon zest, lemon juice, 1 clove garlic, 2 pickled Mama Lily peppers, and 240 ml olive oil. Pulse until coarse‑chunky. Chill.

    Time: PT5M

15. Prepare Squash Glaze

    Melt 45 g butter in a saucepan, stir in 60 ml maple syrup and 30 ml white wine vinegar. Simmer until reduced by half, about 5 min, until thick and sticky.

    Time: PT5M

16. Hasselback Squash – Second Bake

    Using a sharp knife, make thin, evenly spaced cuts (Hasselback) without cutting through the base. Brush glaze over the squash, return to oven at 425°F and bake 10 min until caramelized.

    Time: PT10M

    Temperature: 425°F

17. Sear Chicken Thighs

    Pat chicken thighs dry. Heat 2 tbsp bacon fat in a cast‑iron braiser until shimmering. Season thighs with salt and pepper, skin side down, and sear 4‑5 min per side until deep golden brown.

    Time: PT15M

    Temperature: medium‑high

18. Build Braising Sauce

    Remove chicken; add 3 minced shallots, 10 g chopped sage, 2 minced garlic cloves, and sauté 2 min. Stir in 1 tbsp Dijon mustard, 1 tbsp flour, and cook 1 min. Deglaze with 480 ml dry white wine, reduce by half, then add 240 ml chicken broth and 120 ml heavy cream. Simmer 2 min.

    Time: PT10M

    Temperature: medium

19. Braise Chicken

    Return chicken thighs to the braiser, skin side up, ensuring liquid covers them halfway. Cover with lid and bake in a 425°F oven for 45‑60 min until internal temperature reaches 165°F.

    Time: PT1H

    Temperature: 425°F

20. Steam Green Beans

    Place trimmed green beans in a pot with 1 cup water, cover, and steam 5 min until bright green and just tender. Drain excess water.

    Time: PT5M

21. Sauté Green Beans in Garlic Butter

    In a skillet melt 30 g butter, add 1 minced garlic clove, salt, and pepper. Add steamed beans and sauté 5 min until lightly blistered.

    Time: PT5M

    Temperature: medium

22. Whip Topping Cream

    Whip 360 ml heavy cream with 15 ml maple syrup to stiff peaks. Keep chilled.

    Time: PT5M

23. Plate and Serve

    Slice the bread, drizzle any remaining glaze over squash, drizzle gremolata over squash, arrange chicken thighs with sauce, place green beans and cookies on the side, and top each mousse ramekin with a dollop of whipped cream. Garnish with fresh herbs if desired.

    Time: PT15M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

55 g

Fat

30 g

Fiber

6 g