Sweet Moments at Home: Valentine’s Desserts by Chef John

Even though the lodge at Haida Gwaii Safaris is quiet for the winter, the flavors you love do not have to be.
Valentine’s Day is the perfect excuse to slow down, cook something special, and remember those evenings in the dining room after a full day on the water, with great company, tired arms, and a dessert you somehow always found room for.

Chef John is famous for ending the night on a sweet note, and this year we are bringing a few guest favorites to your kitchen. Tie on an apron, pour a glass of wine, and enjoy a little taste of the lodge from home.

🍫 Double Chocolate Mousse
Yield: approximately 25 to 30 four-ounce portions

Ingredients

2 pounds semi-sweet chocolate
1 pound 2 ounces butter
12 ounces egg yolks
1 pound 8 ounces egg whites
5 ounces sugar

Method

Melt chocolate over a double boiler.
Add butter and stir until completely mixed.
Add egg yolks one at a time, mixing well after each addition.
Beat egg whites to soft peaks.
Slowly drizzle in sugar and continue whipping to stiff peaks.
Gently fold the whites into the chocolate mixture.
Pipe into serving dishes and chill before serving.

Rich, airy, and pure comfort.

🍊 Orange Cream Caramel Cheesecakes

Makes 24 (8-ounce) cheesecakes

Custard

8 ½ cups (½ gallon) heavy cream
Zest of 3 oranges
4 cups granulated sugar, divided
½ cup orange liqueur (such as Grand Marnier), or to taste
28 ounces (1 pound 12 ounces) soft cream cheese
24 large eggs

Biscuit Base

About 2.2 pounds graham crackers, finely crushed
1 ½ cups (3 sticks) butter, melted

Caramel Sauce

2 ¾ cups granulated sugar
About ½ cup water (just enough to moisten the sugar)
2 teaspoons Grand Marnier, optional

Method

1. Heat the heavy cream to a boil with the orange zest. Remove from heat and let steep to infuse.

2. Prepare the caramel by heating the sugar and water until golden amber. Stir in Grand Marnier if using. Immediately pour into the bottoms of 24 (8-ounce) ramekins.

3. Beat the cream cheese with 1 ¾ cups of the sugar (taken from the 4 cups total) until smooth. Add the eggs, then mix in the orange liqueur.

4. Strain the infused cream and slowly combine it with the cream cheese mixture to form a custard. Skim off any foam.

5. Combine crushed graham crackers with melted butter and press into the bottoms of the ramekins over the caramel layer.

6. Place the ramekins in a deep roasting pan and add hot water until it reaches halfway up the sides.

7. Bake at 325°F for about 45 minutes, or until just set in the center.

8. Remove from the water bath and cool on a rack before chilling.

Sweet caramel with a bright citrus finish.

🔥 Classic Crème Brûlée

Ingredients

12 cups heavy cream
30 tablespoons sugar
24 egg yolks
Vanilla beans to taste
18 tablespoons brown sugar for topping

Method

Preheat oven to 325 degrees Fahrenheit.
Heat cream until just before boiling, then remove from heat.
Whisk sugar and yolks until dissolved.
Slowly add warm cream and vanilla.
Strain and pour into moulds.
Place in a water bath reaching halfway up the sides.
Bake until set but slightly jiggly in the middle.
Cool, sprinkle with sugar, and torch until caramelized.

The crack on top never gets old.

🍓 Baked New York Cheesecake with Fruit Glaze
10-inch cake, approximately 20 portions

Crust

1 and a half cups graham cracker crumbs
¼ cup sugar
¼ teaspoon salt
½ cup soft butter

Filling

2 pounds cream cheese at room temperature
1 and three-quarters cups sugar
3 tablespoons flour
Lemon zest
¼ teaspoon vanilla extract
5 eggs
½ cup sour cream

Fruit Glaze

14 ounces fruit, fresh or frozen
1 cup water
½ cup sugar
1 to 2 tablespoons cornstarch

Method

Mix the crust ingredients and press into the pan.
Beat cream cheese, sugar, and flour until smooth.
Add lemon zest and vanilla.
Add eggs one at a time, scraping the bowl after each addition.
Stir in sour cream and pour into the crust.
Bake at 325 degrees Fahrenheit for 50 to 60 minutes. The center should jiggle slightly.
Turn off the oven, prop the door open, and cool for one hour.
Cook the glaze ingredients until thick and spoon over the cooled cake.

🍰 Strawberry Shortcake

Cake

2 and a half cups cake flour
3 teaspoons baking powder
1 and three-quarters cups fine sugar
½ cup canola oil
2 large eggs
2 large egg whites
2 and a half teaspoons vanilla extract
½ cup sour cream
¾ cup milk

Filling

3 cups finely diced strawberries
3 teaspoons strawberry jam

Cream Frosting

8 ounces cream cheese
1 cup icing sugar
¾ teaspoon vanilla extract
2 and a half cups heavy whipping cream

Method

Mix flour and baking powder and set aside.
Beat sugar, oil, eggs, whites, and vanilla.
Add sour cream.
Add half of the flour, then milk, then the remaining flour, being careful not to overmix.
Divide into three lined pans and bake at 325 degrees Fahrenheit.
Mix strawberries and jam.
Beat cream cheese with vanilla, then slowly add cream and whip to stiff peaks.
Layer cake with berries and frosting and repeat.