Holy Molé

My husband hates Valentine’s Day. I do not. But I do think there is a balance between cheesy, substance-less romantic gestures (like 2 dozen red roses), and using the holiday as an opportunity to do something nice for your significant other, or loved ones. For example, one year my husband (then my boyfriend) bought me an Elmo doll that did the hokey pokey. Romantic, silly and sincere = perfection in my world.

Things that are annoying on Valentine’s Day (besides 2 dozen red roses that cost $70+)…people who say Happy Valentine’s Day to their significant other, fiancé or spouse on Facebook. Come on guys – if you feel you need to engage with millennial style media in order to express your love, send an ecard.

But back to why we are all here: food.

For V day this year, I came up with a Mexican inspired meal for the hubby and I to share.  I had never made molé before, but I found it pretty easy, and incredibly rich and tasty. Also, there’s no reason you couldn’t make this recipe for Passover – no bread necessary.


Chicken Mole, via Epicurious

Mole done

Disclaimer – this is NOT my own recipe. But it did come out delicious. Another disclaimer - I did not remove the skin before braising it, but I am sure it would come out well if you follow the directions exactly.

 Arugula salad with Blood Oranges and Avocado

 blood orange salad

For salad:

  • 3 cups washed arugula (or other lettuce of your choice)
  • 1 blood orange, peeled and sliced plus zest
  • 1 avocado, sliced
  • ¼ cup chopped almonds or walnuts

For dressing:

  • 3 Tbsp good quality olive oil
  • 1 Tbsp fresh lemon juice
  • 1 tsp fresh lemon or orange zest
  • ½ Tbsp honey
  • Salt
  • pepper


Individual Chocolate Bread Puddings with whipped cream

Makes 4 individual servings

  • ½ baguette, torn into bite sized pieces
  • 1-2 Tbsp butter
  • 4 oz dark chocolate, chopped
  • 1 cup whole milk
  • ¾ cup sugar
  • ¼ tsp salt
  • 1 egg yolk
  • 1 egg

For whipped cream:

  • 1 cup heavy whipping cream
  • ½ cup confectioners sugar
  • 1 tsp vanilla
  • 1 ½ tsp cinnamon

Preheat oven to 325 degrees. Butter 4 individual ramekins, set aside.

In a saucepan, heat milk but don’t let it boil. Add salt and sugar and mix. Remove milk from heat, and whisk chocolate until smooth. Let cool for 5 minutes.

In a separate mixing bowl, beat together egg and egg yolk. Slowly add chocolate-milk mixture to eggs. Add pieces of baguette to mixture, and let sit in a refrigerator for 1 hour up to 1 day.

After bread mixture has chilled, evenly distribute into ramekins. Bake for 25 minutes.

bread pudding in ramekins

Using a stand or hand held mixer, beat heavy cream with confectioners sugar, vanilla and cinnamon slowly for 2 minutes then on high until it forms stiff peaks.  

Serve bread pudding warm with fresh whipped cream.

bread pudding done