February 12 marks the annual Sweethearts Hike at Ash Cave in the Hocking Hills, when couples make their way along a snowy forest path to witness this spectacular natural recess cave at dusk. But after a brisk winter’s walk, nothing is more welcoming than coming in from the cold to a roaring fire, glass of wine or hot chocolate and a delicious gourmet snack to help you refuel. We asked expert chef Anthony Schulz of the Inn & Spa at Cedar Falls to share some of his favorite cold-weather recipes for warming up his guests. Try them with our minty hot chocolate, and your Valentine’s Day is sure to be even sweeter. For more recipe ideas, visit innatcedarfalls.com.  
 
The annual Sweethearts Hike takes place on February 12 from 5 to 7 p.m. Participants should meet at the Ash Cave parking lot. For more information, call 740/385-6841 or visit 1800hocking.com.

RECIPES

Crab & Apple Baguette
Recipe courtesy of Chef Anthony Schulz, The Inn & Spa At Cedar Falls
Serves 4–6

INGREDIENTS
1 French baguette
olive oil
8 ounces lump crabmeat
1 Granny Smith apple, julienned
1/2 medium red onion, thinly sliced
1 garlic clove, chopped fine and mashed with the side of a chef’s knife
2 tablespoons chopped fresh herbs (a combination of parsley, thyme and rosemary)
1/2 cup roasted apple vinaigrette (recipe follows)
kosher salt
black pepper

DIRECTIONS
• Preheat oven to 350 degrees. Slice the baguette in 1/4-inch slices at an angle. Place on a baking pan and drizzle with extra virgin olive oil and a little salt and pepper. Bake baguette slices until toasted and slightly browned, about 8–10 minutes. Remove from oven and set aside.

• Drain the crabmeat and place in a mixing bowl. Add the apple, onion, garlic, herbs and vinaigrette. Season with salt and pepper. Cover and refrigerate for an hour. To serve, mix well and serve on the baguette slices.

Roasted Apple Vinaigrette
INGREDIENTS
1 Granny Smith apple, cored and chopped in half-inch pieces
1 garlic clove, peeled
2 tablespoons chopped fresh thyme   
1/2 cup apple cider vinegar
1 cup extra virgin olive oil plus extra
  for roasting the apple

DIRECTIONS
Preheat the oven to 375 degrees. Toss the chopped apple in a little olive oil, place on a baking sheet and roast for about 15 minutes, until soft and golden in color. Remove from oven and place the apple, garlic clove, herbs and vinegar in a blender. Blend on medium for 30 seconds. Reduce speed to low and, with the mixer continuously running, add the oil in a slow, steady stream. Season with salt and pepper to taste.

‘Blackened’ Bread Sticks
Recipe courtesy of Chef Anthony Schulz, The Inn & Spa At Cedar Falls
Serves 4–6

INGREDIENTS
2 sheets puff pastry
1/4 cup blackening seasoning
1/2 cup shredded Asiago cheese
flour for dusting
*optional pancetta

DIRECTIONS
Preheat oven to 400 degrees. Roll out each pastry sheet into a rectangle, about 1/4-inch thick. Dust half of each sheet with the blackening seasoning. Sprinkle each with half of the cheese. Fold the other half over the seasoned side and roll out again to make a rectangle, about ½-inch thick. Cut the pastry the short way into half-inch strips and seal the open end by pinching the pastry. Gently twist the ends in opposite directions to make a twist. Place on a sheet pan lined with parchment paper and bake for 7–8 minutes or until golden brown. Cool and serve.

*Variation: Once cooled, wrap a slice of pancetta around one end of each breadstick.

Minty Hot Chocolate
Recipe by Jenny Pavlasek
Serves 4–6

INGREDIENTS
1 quart milk
1/2 cup heavy cream
1/4 cup Dutch process cocoa powder
1/2 cup sugar
1/4 teaspoon peppermint extract,
or to taste

DIRECTIONS
In a medium saucepan, bring the milk and heavy cream to a simmer over medium heat. In a mixing bowl, combine the cocoa powder and sugar. Add a small amount of the milk mixture to the bowl and whisk together to form a paste. Add the paste to the saucepan and gently whisk to combine. Simmer an additional 2–3 minutes. Remove from heat and whisk in the peppermint extract. Serve garnished with homemade whipped cream and crushed peppermint candy.