Perfectly Elevated Valentine's Day Desserts from Coco et Sel

Rip & Tan: As someone who shares the joy and balance of indulgence, how would you describe your general approach to food? And to dessert specifically?

Danielle Michaan: I focus on nutrient-dense foods leaving room to indulge in my favorite treats. I eat seasonally and try to source all my produce from the local farmers market. When creating a recipe my starting point is always simple and comforting recipes that celebrate the season. I often find desserts overly sweet so I am mindful about balancing flavors and allowing the ingredients I’m highlighting to shine. I bake with raw butter, local eggs, fresh milled grains and in-season fruits and veggies. Sourcing is really important to me. When I know my bakes are made with love and high-quality ingredients, I find them more nourishing and balanced in my diet. I have also been incorporating a lot of sourdough discard into my baking.  Sourdough ferments all the ingredients making it easier to digest. It adds a slight tang in flavor and provides the most tender fluffy crumb to cookies, cakes and quick breads.

Rip & Tan: Which winter dishes do you currently have on repeat?

Danielle Michaan: Currently craving heartier, more grounding foods. Lamb bolognese, tomato sausage ragu, chicken and broccoli are my recent go to’s. I have also been making ground beef with sweet potatoes, rice, beans and bone broth in the instant pot. It’s so quick and easy but feels like it’s been simmering all day!

Rip & Tan: As we take a look around your kitchen, we’d love to hear about your experience working with the Jenni Kayne Interiors team. What was your vision and hope for the space?

Danielle Michaan: When we bought the home, the kitchen was very dark and outdated. It felt closed off and separate from the home. I was envisioning a bright airy space where my family could gather. I wanted to have plenty of storage and closed shelving since I can be quite messy in the kitchen! Structurally there wasn’t a lot we could change so we opened up the layout. Elongating the counters, adding an island and custom floor-to-ceiling shelving- with a built-in coffee station, spice racks and pull-out drawers for items that clutter the countertops.

Rip & Tan: Any highlights from the process you’d like to share?

Danielle Michaan: I loved being so involved in the decision-making and working closely with Linnea from the Interiors team. While I was already drawn to all the Jenni Kayne furniture, I really loved the process of mixing it with vintage pieces. The hand-embroidered Swedish pendant light and the antique French limestone in the master bath are two favorites of mine.

Rip & Tan: Tell us more about these incredible desserts—what was the inspiration? 

Danielle Michaan: I wanted to highlight winter citrus and a powder-kissed linzer felt like the perfect cookie for Valentine’s Day. The buttery shortbread is flavored softly with vanilla and zest. Orange blossom adds notes of floral and citrus. I loved the idea of pairing this season’s flavors with strawberry jam—a promise of spring to come.

While I love working with botanicals and in-season fruit it’s not Valentines without chocolate. These melt-in-your-mouth linzers are filled with salty caramel (ganache would also be dreamy). Rye flour lends an earthiness that works beautifully with chocolate. I incorporated a small amount of sourdough discard into both of these cookies. If you are not a sourdough baker feel free to leave it out.

Pot de creme is always a showstopper and one of my favorite special occasion desserts. It’s incredibly rich, deeply chocolatey and not too sweet. It’s perfect to be made ahead of time, chilled and served in the evening or the next day. Your choice of chocolate really sets the tone here. A good, dark kind is ideal. There is very little sugar in this recipe, so adjust the chocolate percentage to your palate. I love a dark chocolate that contains at least 70% cacao solids. It’s on the slightly bitter side. If you prefer something a little sweeter, I recommend using a semi-sweet chocolate. 

Rip & Tan: Can you share any words of wisdom for hesitant home bakers? 

Danielle Michaan: Bake with a digital scale! Where cooking is intuitive and easily adaptable, baking is a science. When you use cup measurements the amounts can change depending on how you scoop your ingredients or how firmly they are packed. Using a scale makes your recipes more accurate and consistent. It also helps to read a recipe from start to finish before beginning and to “mise en place”—have everything in its place. Gather all your tools and ingredients before you begin.

Rip & Tan: What are some of your favorite in-season ingredients of late?

Danielle Michaan: Citrus, passion fruit, broccoli and avocado. Stinging nettles and edible flowers have been popping up at the farmers market so I’ve been tip-toeing between the seasons incorporating more weeds and blooms.

Rip & Tan: The first few months of the new year have a tendency to focus on restrictions. Instead, we’re curious—what are you looking forward to adding to your life this year? 

Danielle Michaan: Travel! My twins are 6 and it feels like this amazing age where every new experience is filled with magic. This year I want to be more present and inspired, explore new places, find hidden gems, eat delicious foods and make more memories with my family.