My original sculpture “The Hopeless Romantic” was part of The Timeless Treasure’s Exhibit at the Museum of Civilization from 2000 to September 2003. The exhibit took a look at the last 200 years of doll making and doll art in Canada. The sculpture was featured in a US publication in early 2000 and within days of the magazine release, a collector got in touch about purchasing him. After explaining the exhibit the collector still wanted to purchase “The Hopeless Romantic” and agreed to wait patiently until the end of the exhibit. He is now part of a private collection in the New York area. You can see the original sculpture at http://www.civilization.ca/cmc/exhibitions/hist/dolls/doart01e.shtml

With Valentine’s Day only a few weeks away, I thought I would revisit this theme.

I would  like to introduce “The Hopeless Romantic of Windsor Manor”. Windsor Manor is a retirement residence in my hometown. I’ve had the opportunity to visit several times and what struck me was the resort like feel of the facility. Seniors are engaged in social activities and a beautiful dining area. There’s a Happy Hour Bar, bowling lane, movie theatre and all the trappings for new friendships and possibly a courtship.

My new sculpture is of a gentleman with a little mischief in his eyes and a hopeless romantic side that every woman finds charming, no matter what the age. A dozen roses, a gift and a card is all it takes to sweep a woman off her feet.

Happy Valentine’s Day!

Here’s a delicious recipe you can make for your sweetheart.

Red Velvet Ricotta Torte 

Crust
8 ounces chocolate wafer cookie
½ cup semisweet chocolate chips
½ cup ground almonds
¼ cup brown sugar
1/3 cup of melted butter

Combine all ingredients except butter in food processor until well chopped and combined. Place mixture in mixing bowl and add 1/3 cup melted butter. Stir to combine.
Press crumbs onto the bottom and about 2” up on the sides of a 10 x 13” spring form pan. Set aside

Filling
4 oz. milk chocolate chopped
¼ cup of butter
In a saucepan, melt chocolate and butter over low heat. Transfer to a mixing bowl and cool completely.

Once it has cooled, add the following ingredients to the chocolate mixture:
16 ounces of ricotta (drained)
½ cup of vanilla Greek yogurt
½ cup of sugar
¼ cup of buttermilk
1 oz. red food coloring
2 eggs
1 egg yolk
Beat with an electric mixer until combined and velvety.
Pour filling into crust.

Place spring form pan on a shallow baking pan.
Bake at 350 degrees until 2 inches of outside edge appears set when shaken gently. About one hour.
Cool in spring form pan for half hour. Use a small, metal or rubber spatula to loosen cake from sides of pan. Cool 30 minutes more.
Remove sides of pan and cool for one more hour.
Cover and chill at least 4 hours.

You can sprinkle with powdered sugar or cocoa powder, chocolate shavings or fresh raspberries or strawberry. You can also spread a chocolate ganache coating over the top and decorate with fresh fruit.

Simple Chocolate Ganache
8 ounces of semi sweet chocolate chips
1 cup heavy cream
1 tbsp of unsalted butter

Place cream in a pot and bring to a simmer on low heat. Add chocolate chips and stir continuously until melted. Continue stirring for another 5 minutes. Turn off heat and add butter. Keep stirring for another few minutes then let it rest and cool down.
Once it has cooled pour the ganache over the top of your torte. Decorate with fruit or chocolate shavings.

Keep refrigerated.