Tuesday, December 31, 2013

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.
  • 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
  • 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 
  • 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
  • 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

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