Tag Archives: cream

Chocolate Mousse

chocolate-mousse

This is the best mousse I have ever tasted, hands down. The chocolate flavor and perfect smooth texture are absolutely divine! We used to make this mousse all the time with raw eggs, having gotten the recipe from a little old paperback book called ‘The Seven Chocolate Sins’.  They called this recipe “Mad about Mousse”.

Several years ago, I modified the recipe by cooking the eggs to reduce the risk of salmonella. Then, pasteurized eggs began to be available in some markets.  If you use the pasteurized eggs, you can just put everything into a big Kitchenaid mixer instead of whipping the eggs over heat.

12 ounces semisweet chocolate chips
2-3 cups heavy cream
2 T. powdered sugar
4 large fresh eggs (preferably pasteurized)
4 large egg yolks
1/4 t. salt
2 T. Grand Marnier, Godiva liqueur, Tia Maria, cherry brandy, rum, vanilla or espresso

Place chocolate chips in 4-cup Pyrex measuring cup or microwave-safe bowl.
Melt at 50 percent power in the microwave until soft, 1-2 minutes. Stir, cook 1-2 minutes more until melted. Stir until smooth.

Separate the egg yolks carefully, avoiding touching the eggs with the outside of the shells. Save 4 of the whites for another use.

If your eggs are not pasteurized:

Place 4 yolks and 4 whole eggs into the top of a double boiler or a bowl that sits over boiling water in a saucepan. The bottom of the bowl should not touch the water. Add salt; beat briefly with a wire whisk until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs get very fluffy and hot to the touch (160°), about 3 minutes. Remove from heat and continue beating on high speed until thick ribbons fall from the whisk when lifted out of the bowl, about 5 minutes more.

If the eggs are pasteurized, you can skip the whole hullabaloo in the paragraph above, and just whip up the eggs and salt in the mixer.
Fold about a quarter of the eggs into the chocolate to lighten it, then combine chocolate with the rest of the eggs. Allow egg-chocolate mixture to cool.

Whip cream in a mixer bowl with whisk. Add powdered sugar; continue to beat until cream holds soft peaks (do not allow to get stiff).
Stir in part of the whipped cream to lighten the chocolate-egg mixture, then fold in the rest of the whipped cream gently. Pour the mousse into 8 serving dishes,
teacups, ramekins or wine glasses. Cover and refrigerate until set, about 1 hour.

Variations: Use bittersweet or milk chocolate instead of semisweet.
Increase cream to 3 cups for a lighter, less dense mousse.

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Summer Squash Timbales

Summer Squash Timbales

Summer Squash Timbales
An elegant way to serve summer squash. These rich, mild custards are perfect as a side dish for grilled meat, alongside a salad or as part of a vegetable plate.

2 cups grated or finely chopped summer squash
1 t. salt
2 T. butter
1/2 c. finely chopped sweet onion
1 garlic clove, minced
1 T. fresh herbs, finely chopped
(parsley, basil, thyme, or chives)
3 eggs, beaten
1 cup heavy cream
1/2 t. salt
Freshly ground black pepper
1-2 T. soft butter
1 cup plain dry bread crumbs
Grated parmesan cheese
Fresh herb sprigs

Place the squash in a colander set over a bowl. Generously sprinkle with salt, mix with fingertips to distribute salt evenly, and let stand for 30 minutes. Gather squash in your hand and gently squeeze to release any additional surface moisture.
Preheat oven to 350°. Butter the bottom and sides of five 1/2-cup ramekins. Dust ramekins with bread crumbs to coat completely; shake out excess crumbs.
Heat butter in a skillet over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté 1 minute longer. Add squash; cook and stir 1-2 minutes. Remove from heat; cool slightly. Stir in the minced herbs. Add eggs, cream, salt and pepper.
Fill the crumb-lined containers with the squash mixture. Transfer to a deep baking pan and add hot water to reach two thirds up the sides of the timbales. Bake, uncovered, until set, 30-40 minutes, until golden brown. Remove from the oven and let cool about 5 minutes in the hot water bath. Remove ramekins carefully and place on towels. (hint: use a jar lifter). To serve, place ramekins on plates, sprinkle with parmesan cheese and garnish with fresh herb springs. Serves 5.

Berries in Cream

food images
Berries in Promise Land Heavy Whipping Cream

 Berries in Cream
Sometimes, the simplest things are the best. When you have beautiful fresh berries, serve them like this for breakfast or dessert. They are especially memorable if eaten outside. Put them into mugs for children, or serve them in crystal goblets for your important guests.

Fresh berries
Half and half, whipping cream, or milk (or use ice cream or frozen yogurt for dessert)
Sugar, brown sugar, or honey

Wash the berries gently. Place them into cups or bowls. Drizzle with honey or sprinkle with sugar. Carefully pour the milk or cream over the berries. Serve with a relaxed smile.

Creamy White Chili

Creamy white chili

CREAMY WHITE CHILI

This chili is a little different—smooth, creamy and satisfying. Best of all, it’s quick and easy to make. If you don’t like spicy food, leave out the cayenne pepper.  You can buy dried beans and cook them and substitute them for the canned beans, if you want to save a little money.  You can also roast your own poblano peppers, for the same reason. This link has directions how to roast your own peppers. https://snailfungus.wordpress.com/2015/09/04/queso-fundido/

1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes, or if desired, cooked chicken may be substituted
1 medium onion, chopped
1-1/2 tsp. garlic powder
1 Tbsp. vegetable oil
2 cans (15-1/2 oz. each) great northern beans, rinsed and drained
1 can (14-1/2 oz.) chicken broth
2 cans (4 oz. each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup (8 oz.) sour cream
1/2 cup whipping cream

In a large saucepan, sauté raw chicken (if using), onion and garlic powder in oil until chicken is no longer pink. Add beans, broth chilies and seasonings. Bring to a boil, reduce heat; simmer, uncovered, for 30 min. Remove from the heat; stir in sour cream and cream. If using pre-cooked chicken, add during simmering time to heat through. Serve immediately.
Yield: 7 servings

Fettuccine Alfredo

Fettuccine Alfredo

Fettuccine Alfredo

1/2 stick butter
2 cups cream
1/4 cup white wine or
Marsala wine
Nutmeg, garlic powder and black pepper (a pinch of each to taste)
8 oz. freshly grated
parmesan
9-oz. package refrigerated
fettuccine, white or spinach type, cooked according to package
directions (May substitute 8 oz. dry fettuccine, or use homemade fettuccine. If using homemade pasta, stir very gently to prevent breaking the noodles.)

Melt butter and cream in a large skillet. Add wine; stir and bring to a boil. Reduce heat, cook and stir until thickened. Season with nutmeg, garlic powder and black pepper. Gradually add parmesan and stir to melt. Stir in drained fettuccine until coated with the cream sauce. Serve with additional grated parmesan at the table.

Serves 4 as an entrée or 6 as a side dish.

Perfect accompaniments to Fettuccine Alfredo:
A crisp green salad with tomatoes and croutons
Crusty hot bread
Broccoli sautéed with almonds
Chicken or fish, cooked simply (such as grilled)

Spinach in Cream Sauce

Spinach in Cream Sauce

Spinach in Cream Sauce

Simple and delicious! Use bagged salad spinach for easy preparation. Eat as a side dish or use as filling for crêpes, omelets, quiche, or quesadillas.

2 T. butter
1/2 sweet onion or a shallot, chopped
1 garlic clove, minced
2 t. flour
1/2 cup cream
6 oz. washed spinach leaves
1/4 cup grated parmesan cheese

In a 10-inch skillet, sauté onion or shallot in butter until soft. Add garlic; cook and stir 1-2 minutes. Stir in flour and cook 1 minute. Remove from heat; top with raw spinach and cover skillet tightly for 1 minute.
Remove cover, add cream, and stir until wilted. Serve immediately, topped with Parmesan cheese if desired. 2-3 servings.

Omelets https://snailfungus.wordpress.com/2015/09/02/omelets/ with Swiss cheese and red bell peppers…tomatoes on top 🙂