Last weekend gave us the Olympics Opening Ceremonies and the Super Bowl. This weekend brings Valentine’s Day and Mardi Gras. So many menu themes, so little time. 

So…we need to choose a Friday “Back Porch Table” theme, and we’ve chosen Valentine’s Day. (Mardi Gras, we still love you and will undoubtedly be devoted to the purple, green, and gold – and red beans and rice – come Tuesday.) Red and pink and hearts and flowers it is.

And chocolate, which is always fun. Adding cherries takes it beyond mere fun into amor territory. The New York Times’ Melissa Clark gives us these Dark Chocolate-Cherry Ganache Bars, which are perfectly perfect for your Valentine’s baking agenda. Cherries, chocolate shortbread, and chocolate ganache. Add a screening of the movie Valentine’s Day…what else could you want in a Valentine’s treat?

Melissa Clark’s Dark Chocolate-Cherry Ganache Bars

1 ½ cups all-purpose flour 
¾ cup confectioners’ sugar 
¼ cup unsweetened cocoa powder 
½ teaspoon fine sea salt
12 tablespoons cold unsalted butter
1 teaspoon vanilla extract
2 tablespoons cherry jam 
12 ounces bittersweet chocolate, at least 62 percent
⅔ cup heavy cream
½ teaspoon fleur de sel, for sprinkling

In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.

Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.
 
Cool in the pan for 20 minutes on a wire rack. Brush the jam over the shortbread’s surface and let it cool thoroughly.

Place the chocolate in a heatproof bowl. In a saucepan, bring the cream to a simmer. Pour the cream over the chocolate and whisk until smooth. Spread the ganache over the shortbread. Sprinkle the fleur de sel over the top. Cool to room temperature, then cover and chill until firm. Slice and serve. Makes 18 bars.