Saturday 1st February 2003
This month includes St Valentine's day – 14 February – with hearts and flowers. But I decided to do some research into the origins of this 'saint' and came up with some interesting history.
As far back as the third century they celebrated a Roman feast day on 14 February linked with the names of two legendary saints, who became martyrs for their Christian faith. One a physician who was persecuted by the Emperor Claudius II and was burned on the Via Flaminica in Rome where Pope Julius I reportedly built a basilica over his grave. The other, St Valentine, Bishop of Terni in Italy, was also martyred in Rome, but his remains were returned to Terni. It is possible that there are different versions of one original and refer to the same person. St Valentine's Day as a lovers' festival dates from at lest the 14th century.
At this present time much excitement especially among the young, is watching for the postman and hoping that special card will be delivered. If you get more than one it is seen as a measure of your popularity.
But let us all enjoy a touch of Valentine romance with a lovely edible Valentine pudding. I am making a heart-shaped cheesecake because I happen to have a couple of heart-shaped cake tins but if you have a round tinfoil pie tin you can pinch it into a suitable shape easily enough. So this is a nice sweet for all the family on St Valentine's Day.
Ingredients for eight people
Two cake tins
1/2 oz castor sugar
Two 1 pint packets of lemon jelly
Four tablespoons of water
Two eggs, separated
1/2 pint milk
Grated rind of two lemons
Six tablespoons lemon juice
One carton cottage cheese (200ml)
One carton creme fraiche ( 200 ml)
One carton Philadelphia cream cheese.
1/4 pint double cream, whipped
For the crumble base for the bottom of the tins
5 ozs digestive biscuits
2 ozs sugar
2 1/2 ozs butter
Method
Dissolve the jelly in the four tabspns of water in pan over a gentle heat or use a microwave. Don't let it boil! Then beat the egg yolks and t he milk and pour on to the melted jelly stirring well. Heat for a few minutes without boiling, add the lemon juice and lemon rind and cool. Then stir in the cheese ( if possible blend
it in a mixer). Whisk the eggs whites stiffly; add 1/2 oz of castor sugar and whisk again until really stiff. Fold into the cheese mixture and turn into the crumble-based tins. Place in freezer, wrapped and labelled.
When ready to use, turn out onto a plate and thaw at room temperature and decorate with lemon and orange jelly shapes or if you are feeling very adventurous make a caramel coating with sugar dissolved over a gentle heat until caramelised and add a teaspoon of water. Stir and then dip into to the caramel mixture the skinned orange segments until coated and place these on the cheese cake.
Ann Way