Friday, December 30, 2011
Sunday, December 25, 2011
... And there were shepherds in the same district living in the fields and keeping watch over their flock by night. And behold, and angel of the Lord stood by them, and they feared exceedingly. And the angel said to them, "Do not be afraid, for behold, I bring you good news of great joy which shall be to all the people; for today in the town of David a Savior has been born to you, who is Christ the Lord. And this shall be a sign to you: you will find an infant wrapped in swaddling clothes and lying in a manger." And suddenly there was with the angel a multitude of the heavenly host praising God and saying,
"Glory to God in the highest, and on earth peace among men of good will."
(Luke. 2: 8-14)
Sunday, December 11, 2011
"I could give up chocolate but I'm not a quitter."
~ Author Unknown
~ Christmas Moose
CHRISTMAS CAPPUCCINO MOUSSE
~ Decadent & delicious ... what Christmas is all about!
1 1/2 cups whipping cream
4 large organic eggs
8 oz. chopped good bittersweet chocolate
4 tsp. instant espresso powder
1/8 tsp. cream of tartar
1/4 cup sugar
1 tsp. vanilla extract
Unsweetened whipped cream
chopped chocolate covered espresso beans (Trader Joe's)
fresh mint sprigs
- Separate whites from egg yolks. Let stand at room temperature.
- Whisk 1/4 cup cream and eggs yolks in saucepan. Set over low heat and cook, whisking constantly for 2 minutes or until mixture thickens. Add chocolate & espresso powder; stir until smooth. Remove from heat.
- In large bowl, whisk egg whites until foamy. Add cream of tartar and continue to whisk until whites begin to mound. Gradually add sugar, whisking constantly until stiff peaks form. Fold chocolate mixture into whites, blending well.
- In chilled bowl, whip remaining 1 1/4 cups whipping cream to soft peaks. Whisk in vanilla extract. Fold whipped cream into chocolate mixture until barely blended (note visible streaks of white).
- Spoon into individual mousse dishes or glass 6-cup serving bowl. Cover carefully with plastic wrap to avoid marring surface. Chill until set.
- Spoon mousse from large bowl onto desert plates. Garnish with dollop of whipped cream and sprinkle with chopped chocolate espresso beans. Arrange mint leaves on side with 3 cranberries to resemble holly and serve immediately. (6-8 servings)
Follow me in merry measure,
Fa la la. la la la. la la la.
Friday, December 02, 2011
HERB CRUSTED CRANBERRY/CHERRY SALMON
~ Delicious meld of herbs, tart cranberries, lemon & sweet dried cherries make this crunchy festive salmon memorable.
1 1/2 lbs. salmon fillet
1/2 cup chopped fresh cranberries
1/4 cup chopped dried cherries (or cranberries)
1/4 cup finely chopped red onion
1 Tbsp. chopped fresh thyme or 1 tsp. dried
1 Tbsp. chopped fresh rosemary
1/2 cup panko crumbs
zest of 1 fresh lemon
3 Tbsp. melted butter
sea salt & freshly cracked pepper
- Preheat oven to 375-degrees.
- Rinse and pat salmon dry. Place skin side down on foil lined baking sheet sprayed with Pam. Season with salt & pepper.
- Combine chopped cranberries, cherries, onion, thyme, rosemary, lemon zest, and panko crumbs. Blend in 2 Tbsp. melted butter.
- Pat mixture evenly over salmon. Drizzle with remaining butter.
- Pop in oven and bake for 20 minutes or until salmon is opaque in center. (4 servings) Delicious served with wedges of roasted rosemary potatoes, fingerlings, or a simple baked sweet potato.______________
ROASTED ROSEMARY POTATOES
2 large red skin potatoes
2 large black potatoes
2 large sweet potatoes
extra-virgin olive oil
3 heaping Tbsp. chopped fresh rosemary or to taste
coarse salt & freshly cracked pepperSlice potatoes in wedges. Coat with olive oil. Place in ovenproof pan or iron skillet. Sprinkle with rosemary, cracked pepper and coarse salt. Bake in 450 degree oven 45 minutes or until roasted.