Susan Mallery: Food and romance go hand-in-hand

What does a best-selling romance author do once she's already conquered the best-seller lists? She writes a cookbook, of course. At least, that's what Susan Mallery has done — and the recipes go with romance like romance goes with food.

Susan: Food and romance are inextricably connected. First dates almost always involve food, whether you meet for dinner and a movie, a quick lunch, or even a cup of coffee. (Hey, coffee's a food group! Here in Seattle, it's at the base of the pyramid.)

As you fall in love, you sit closer and closer to each other at restaurants. When you're in that first blush of love, you just don't feel right unless you're touching. You turn into one of "those couples," the ones who sit on the same side of the booth even when they're alone. You share a dessert, feeding each other sweet bites of Chocolate Caramel Pecan Tart (recipe below!). He surprises you by making your favorite dinner, Roasted Salmon with Sweet Pepper and Kale Stir-Fry. The next morning, you surprise him with Applesauce Stuffed French Toast.

Then things start to get serious, and your parents invite him over for dinner to get a good look at the guy. Mom makes her famous Dinner Party Scalloped Potatoes. You repeat the ritual at his parents' house over Rosemary Roast Pork Loin. When you've met each other's family, know each other's secrets and have seen each other with bits of rosemary stuck in your teeth and you're still in love … that's when you know it's the real thing.

Which leads to wedding cake and the age-old debate of buffet vs. sit-down service.

See what I mean? You can't have romance without food!

That's why, in my Fool's Gold Cookbook, I've included an exclusive Fool's Gold romantic novella. Ana Raquel never liked Greg. Whatever she did, he did — and he did it better! He even copied her by becoming a chef! So when she goes to Mayor Marsha with the idea of creating a cookbook with Fool's Gold recipes, she's annoyed to discover that too-perfect Greg had the same idea … and that the mayor wants them to work together. Soon, Ana Raquel will discover just how delicious a little competition can be …

And, yes, every recipe mentioned here is available in the Fool's Gold Cookbook, plus many, many more, with dozens of full-color photos. Download a coupon for $2 off at www.susanmallery.com!

Have you ever gone on a first date that didn't involve food? How did it turn out? What was the most romantic meal you've ever eaten, and what made it so romantic?

And here's the recipe for …

Chocolate Caramel Pecan Tart from the Fool's Gold Cookbook

An elegant tart for a party that (don't tell anyone!) tastes like the most decadent candy bar. (Serves 10)

Crust

30 (about 6 1/2 ounces) chocolate wafer cookies (such as Nabisco Famous)

Pinch of salt

5 tablespoons unsalted butter, melted

Filling

2 teaspoons instant espresso powder

3 tablespoons hot coffee or water

9 tablespoons unsalted butter, chopped

6 tablespoons heavy cream

3 large eggs, separated

9 ounces semisweet chocolate, chopped

1 teaspoon granulated sugar

Caramel-pecan layer

2 tablespoons heavy cream

8 ounces caramel candies, unwrapped

4 ounces toasted pecans, chopped

Chocolate drizzle

1/4 cup heavy cream

1/3 cup chopped semisweet chocolate

or chips

TIP: Serve tart at room temperature so the caramel is chewy, not hard.

For crust:

Preheat oven to 350°F. In the bowl of a food processor, pulse cookies and salt until fine crumbs form. Add butter; pulse just until dough comes together. Dump dough into a 9-inch tart pan with a removable bottom. Using the back of a spoon, press dough evenly in the pan and up the sides. Bake crust for 8 minutes, until slightly puffed and a bit darker in color. Transfer to a wire rack to cool completely.

For filling:

In a small bowl, dissolve espresso powder in hot coffee. Melt butter in a small saucepan over medium-low heat. Add dissolved espresso, cream and egg yolks. Warm until mixture measures 160 degrees F on a candy thermometer, stirring constantly. Remove from heat, whisk in chopped chocolate until melted. Pour mixture into a large bowl and let cool to lukewarm.

With an electric mixer on high speed, beat egg whites until foamy. Add sugar; beat until stiff peaks form. Fold whites into cooled chocolate mixture until blended. Spoon filling into the cooled crust. Freeze 2 hours, or until firm.

For caramel-pecan layer:

Bring a small saucepan of water to a simmer over high heat. Place cream and caramels in a metal bowl; set bowl over simmering water. Cook until caramels are melted, stirring often. Drizzle warm caramel evenly over tart. Immediately sprinkle pecans over caramel so that they stick. Let cool.

For chocolate drizzle:

Microwave cream until hot but not boiling. Place chopped chocolate in a bowl; stir in hot cream until blended and of drizzling consistency. Drizzle in a zigzag pattern over the tart. Store tart in refrigerator; let it sit at room temperature until soft enough to cut.