Holiday of Love

Each month, interior designer Cynthia Reed and style-savvy publisher Sonya Bernhardt will collaborate on a window of inspiration, while celebrating a story inspired by the best of culture, cuisine and homegoods.

CELEBRATE VALENTINE’S DAY
Whether you’re in a romantic relationship or not, this year celebrate the loves in your life. Valentine’s Day, the holiday of love, is for all that you love. Our inspiration is a treat of churros y chocolate, a long-standing tradition from Spain. Churros, a crunchy donut-like pastry, gets dunked in a thick and velvety dark chocolate sauce. We set our table with elegant porcelain, light linen, napkins and luscious throw and, most importantly, our friends. We’ve paired our beautiful chocolate with orange and red, colors of love and warmth. Here are recipes and places where you can indulge.

To purchase Items in the photo:

The Tables and bench are available in any size. wood, and finish. Please contact Bernhardt & Reed for more information.

Linen, throws and napkins are available at Timothy Paul Bedding

CHURROS Y CHOCOLATE

Ingredients

For the churros

•3 oz (ounce) caster sugar

?•1 tablespoon(s) Ground cinnamon

•4 oz (ounce) Plain flour?

•4 oz (ounce) Self raising flour

?•1 pinch of sea salt?

•2 tablespoon(s) olive oil

?•1.76 pint(s) sunflower oil (for frying)

For the chocolate sauce

•7 oz (ounce) dark chocolate (roughly chopped)

•2 oz (ounce) Milk chocolate (roughly chopped)

•2 tablespoon(s) Golden syrup

?•10.53 fl oz (fluid ounces) double cream

Method

1. Mix the sugar and cinnamon together and set aside.

2. Make the chocolate sauce. Put all the chocolate in a heavy-bottomed saucepan with the golden syrup and cream and heat over a low heat, stirring continuously, to melt the chocolate, being careful not to let it burn. Alternatively, heat with short bursts in the microwave, stirring between each burst.

3. Sift the flours with a good pinch of salt into a metal or heat-proof bowl and make a well in the center.

4. In a separate bowl, mix the olive oil and 450ml boiling water together, and pour into the well, beating it well with a fork to get rid of any lumps. The dough should be slightly soft and sticky to touch. Let it rest for 10 minutes.

5. Fill a large, heavy bottomed saucepan with the sunflower oil – it should be about one-third full. Heat the oil to 325 F or until a small piece of bread browns in less than 30 seconds.

6. Add the dough to a piping bag with a star- shaped nozzle and squeeze out churros directly into the hot oil, cutting them with a pair of scissors into the length you want. Be careful?not to cook more than three at any one time, or they will all stick together. Fry for about 3 to 4 minutes until crispy and golden. Remove from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with the cinnamon sugar. Reheat the chocolate sauce and pour into little cups for dipping with the churros.

This recipe comes from Mexican Food Made Simple by Thomasina Miers

Where to find churros y?chocolate in Washington, D.C.

?If you don’t feel like making your own churros, you can find them at many restaurants in the area.

BODEGA

3116 M St. NW

BOQUERIA

1837 M St NW

DOLCEZZA ARTISANAL GELATO (2 LOCATIONS)

1560 Wisconsin Ave. NW

1704 Connecticut Ave. NW

FARMERS FISHERS BAKERS

Washington Harbour, 3000 K St. NW

CHURRERIA MADRID

2505 Champlain St. NW