Sunday, December 31, 2017

A Toast to the New Year

A New Year's Prayer

by Charlotte Anselmo

Thank you Lord for giving me
The brand new year ahead
Help me live the way I should
As each new day I tread.

Give me gentle wisdom

That I might help a friend
Give me strength and courage
So a shoulder I might lend.

The year ahead is empty
Help me fill it with good things
Each new day filled with joy
And the happiness it brings.

Please give the leaders of our world
A courage born of peace
That they might lead us gently
And all the fighting cease.

Please give to all upon this earth
A heart that's filled with love
A gentle happy way to live
With Your blessings from above.

The New Year lies before you,
like a spotless track of snow...
be careful how you tread on it,

for every mark will show.
Toast the New Year 
Chocolate Mousse
Cook’s notes: Toast the New Year with this rich, decadent and oh, so good dessert and a bubbly glass of champagne. Serve the mousse in small demitasse-like cups. Add a plate of cookies and you are ready to ring in 2018. Makes 5-6 small servings. 
Ingredients: 
  • ¾ cup chilled heavy cream 
  • 4 large eggs at room temperature 
  • ¼ cup strong coffee or espresso at room temperature 
  • dash of salt 
  • 3 tsp. sugar, divided 
  • 1/8 tsp. crème of tartar 
  • 8 oz. of good quality semi-sweet chocolate chopped or bittersweet chocolate (61-72% cacao) 
  • 2-3 TB. Kahlua or Amaretto 
Directions:
  • Separate yolks and whites. 
  • Beat 3/4 cup whipping cream and refrigerate. 
  • Combine egg yolks, coffee or espresso, salt and 2 tsp. sugar in a metal bowl. 
  • Whisk ingredients and set bowl in a larger pan of simmering water. 
  • Whisk constantly until mixture is lighter in color and has doubled in volume about 6-8 minutes. 
  • Remove bowl from water and stir in chopped chocolate pieces. Whisk until chocolate is blended into egg mixture. 
  • Add in Kahlua or Amaretto, mix well and cool to room temperature. 
  • Beat egg whites in another bowl with crème of tartar and remaining 1 tsp. sugar. Beat until firm peaks form. 
  • Gently fold egg whites into whipped cream mixture. 
  • Fold egg whites/whip cream mixtures into chocolate/egg mixture. 
  • Spoon into serving cups. Top with crushed almonds or toasted coconut. 
  • Refrigerate until serving. 

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