Try this Valentine’s Day treat from Ocean City’s Chef Chelius

Last Updated on Thursday, February 07, 2013 03:04 pm Written by Staff Reports Sunday, February 10, 2013 01:00 am

Atlantic Cape chefs share dessert recipes

Try this Valentine’s Day treat from Ocean City’s Chef Chelius

MAYS LANDING — This Valentine’s Day, indulge in two simply sweet desserts from the recipe collections of Chef Annmarie Chelius of Ocean City and Chef Linda Wohlman of Absecon, chef educators at Atlantic Cape Community College’s Academy of Culinary Arts. 

Vanilla Pretzel Cookies by Chef Annmarie Chelius

Yield: 6 dozen

To make the cookies

Ingredients:

4 3/4 cup all-purpose flour, sifted

2 cups unsalted butter, softened

1 1/2 cups granular sugar

4 whole eggs

2 teaspoons vanilla

Pinch of salt

Pre-heat oven to 350 degrees.

Cream the butter and sugar.

Add the eggs and vanilla and mix well. Add the flour and mix to a paste.

Chill dough in refrigerator for 2 hours.

Divide dough into 1/2-ounce pieces (the size of a small meatball). Roll the dough into a stick to 7 inches in length. Shape dough into a pretzel or heart shape.

Place on cookie sheet lined with parchment or wax paper.

Bake for 10-15 minutes, or until the edges are light brown.

While the cookies are still warm, brush on the vanilla icing.

Store in airtight container.

To make the icing

Ingredients:

2 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup water

Method:

Combine all ingredients and brush onto the pretzel cookie. Allow to dry and place in a cookie tin.

Decorating Ideas

Add 1 1/2 teaspoons red food coloring to the cookie dough to make cookies festive for Valentine’s Day.

Just before baking, brush cookies with egg white and dust with colored sugar sprinkles.

The Happy Pear by Chef Linda Wohlman

Yield: 2 servings

Ingredients:
1 pear, just ripe
2 ounces heavy cream
2 ounces Stilton, Gorgonzola or Maytag cheese
2 teaspoons aged balsamic vinegar
2 teaspoons walnuts, chopped (optional)
Vanilla gelato or good quality ice cream

Method:

Preheat oven to 375 degrees.

Peel the pear, cut it in half from top to bottom and remove the core, stem, etc.

Place pear halves in a snug sauté pan, cut-side down.

Pour heavy cream over the pears.

Bake for 10-15 minutes or until just softening.

Flip the pears.

Place equal amounts of Stilton on each pear and baste with any remaining heavy cream.

Continue baking until cheese is melted.

Transfer to dessert plates.

Scoop desired amount of vanilla gelato on each pear, drizzle with aged balsamic and sprinkle with walnuts.

For more information about the Academy, call 1-800-645‑CHEF, email This e-mail address is being protected from spambots. You need JavaScript enabled to view it or see www.atlantic.edu/aca.

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