Toast to the New Year

A Toast to the New Year 2014

Chocolate Mousse

Cook's notes: This recipe adapted from Bon Appetit magazine February 2013. It is rich,decadent and oh, so good. Serve it in small demitasse like cups. Makes 5-6 small servings.

Ingredients:

• 1/2 cup chilled heavy cream
• 4 large egg yolks at room temperature
• 1/4 cup strong coffee or espresso at room temperature
• dash of salt
• 3 tsp. sugar
• 8 oz. of semi sweet chocolate chopped or bittersweet chocolate (61-72% cacao)
• 3 large egg whites
• 1/8 tsp. creme of tartar 
• 2 TB. Kahlua or Amaretto

Directions:

• Beat 1/2 cup whip cream and refrigerate
• Combine egg yolks, coffee or espresso, salt and 2 tsp. sugar in a metal bowl
• Whisk and set bowl in a larger pan of simmering water
• Whisk constantly until mixture is lighter in color and has doubled in volume about 8 minutes
• Remove bowl from water and stir in chopped chocolate pieces and whisk till blended 
• Add in Kahlua or Amaretto blend well and cool to room temperature
• Beat egg whites in another bowl with creme of tartar and 1 tsp. sugar-beat until firm peaks form
• Gently fold egg whites into whipped whip cream
• Fold egg whites/whip cream mixtures into chocolate  
• Top with crushed almonds or toasted coconut
• Refrigerate till serving

Pecan Cream Cheese Appetizer 

Ingredients:

• 8 oz. cream cheese-softened
• 1-1/2 cup grated Swiss cheese
• 1/3 cup Miracle Whip
• 1/2 cup Parmesan cheese
• 1/2 cup minced onion
• 1/8 tsp. nutmeg
• 1 tsp. parsley flakes 
• 1/2-3/4 cup chopped pecans or almonds

Directions:

• Use a glass pie pan or similar size baking dish and lightly grease
• Beat all ingredients and spread in baking dish
• Bake at 350 degrees uncovered for 15 minutes, stir and bake another 5 minutes or until bubbly 
• Serve warm with crackers