MUM'S THE WORD! ( HONORING the FLOWER of the MONTH ) ~ APRICOT MOUSSE

"November always seemed to me the Norway of the year."

~ Emily Dickinson

CHRYSANTHEMUM

(November Flower of the Month)

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APRICOT MOUSSE
~ Sweet Decadence from an old Southern Living, perfect for the holidays
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20 ladyfingers
3 (16-oz.) cans undrained apricot halves
2 envelopes unflavored gelatin
5 organic egg yolks
1 1/4 cups sugar, divided
1/8 tsp. salt
1 cup milk
2 Tbsp. apricot brandy (or light rum)
1 (2-oz.) package slivered almonds
1 1/2 cup whipping cream
3/4 cup whipping cream
2 Tbsp powdered sugar
1/8 tsp. almond extract

Garnishes:

apricots
sliced toasted almonds
fresh mint sprigs

• Cut a 30 x 3-in. strip of wax paper; line sides of a 9-inch springform pan with strip. Split ladyfingers in half lengthwise; line sides and bottom of pan with ladyfingers.
• Drain apricots, reserving 1/2 cup juice. Set aside 4 apricots for garnish.
• Add remaining apricots to food processor and process 1 minutes. Set aside. Sprinkle gelatin over 1/2 cup juice and set aside.
• Combine egg yolks, 3/4 cup sugar, and salt in heavy saucepan. Gradually add milk; cook over medium heat, stirring constantly, about 4 minutes, or until mixture thickens and food thermometer reaches 160 degrees. Add softened gelatin mixture, stirring until gelatin dissolves. Stir in pureed apricots, brandy, and slivered almonds. Chill mixture until consistency of unbeaten egg whites (about 30 minutes).
• Beat 1 1/2 cups whipping cream until foamy; gradually add remaining 1/2 sugar, beating until soft peaks form. Fold whipping cream into apricot mixture; spoon into springform pan. Chill 8 hours.
• Remove ring from springform pan; remove wax paper. Beat 3/4 cup whipping cream until foamy; gradually add powdered sugar and almond extract, beating until soft peak form. Pipe or dollop on top of mousse. Slice reserved apricots; arrange on whipped cream. Garnish with toasted almonds and fresh mint springs.

HEMEROCALLIS (JUST ANOTHER PRETTY FACE) ~ BEEF BURGERS with DRAMBUIE ONIONS / PEACH & BLACKBERRY COBBLER with CRYSTALLIZED GINGER

"One of the most attractive things about the flowers is their beautiful reserve."

~ Henry David Thoreau

DAYLILY

(Hemerocallis)

BEEF BURGERS with DRAMBUIE ONIONS

~ Honey added to the goat cheese cuts its tanginess and makes it spreadable ... delicious grilled burger clipped from July 2 (2008) Detroit Free Press

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1 1/4 lb. mix of well-chilled chuck of lean chuck steak and lean sirloin

1 tsp. garlic powder

favorite AP seasoning

1/2 tsp. freshly ground black pepper

1 Tbsp. olive oil

8 oz. cleaned and sliced cremini mushrooms

3 cups sliced onions

1/3 cup Drambuie (honey-herb flavored liqueur)

4 oz. goat cheese

1 1/2 Tbsp. honey

1/4 cup mix of fresh chopped herbs of choice (thyme, basil, oregano)
1 Tbsp. chopped chives

4 mini (3-4 in. diameter) pita pocket breads

Bibb or butter lettuce

zucchini ribbons

• Place beef chunks in food processor fitted with steel blade. Pulse mixture to combine and coarsely grind. Do not overprocess. Season mixture with garlic powder, all-purpose seasoning and black pepper. Shape into 4 patties about 5 1/2 oz. each. Place on platter and refrigerate while preparing onions and mushrooms.
• Heat oil over medium heat in large skillet. Add onions and saute until lightly brown. Add mushrooms and continue sauteing until tender,. Increase heat slightly and add Drambuie. Cook, deglazing pan until Drambuie has almost evaporated. Remove from heat. Cover and keep warm.
• Combine goat cheese, honey, herbs and chives.
• Preheat grill to medium-high. Oil grill grates. Grill burgers abut 6 minutes or until well-browned and slightly crusty. Turn and continue grilling until cooked through (internal temp is 160 degrees). Remove from grill.
• Slice mini pitas in half horizontally and grill a few minutes if desired.
• On bottom half of one pita, place a Bibb lettuce leaf. Place patty on top. Top with zucchini ribbons and onion mixture. Spread about 2 Tbsp. of cheese mixture on top half of pita and place on the burger. (4 servings)
  

PEACH & BLACKBERRY COBBLER with CRYSTALLIZED GINGER
~ Colorful summer dessert favorite from Bon Appetit (July 2008)
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Biscuits

1 2/3 cups AP flour
1/4 cup chopped crystallized ginger
3 Tbsp. sugar
1 1/2 Tbsp. baking powder
1 finely grated hard-boiled egg yolk (adds body)
1/4 tsp. salt
6 Tbsp. (3/4 stick) chilled unsalted butter, cut into 1.2 -inch cubes
2/3 cup plus 1 Tbsp. heavy whipping cream

Fruit Mixture

2 lbs. peaches, halved, pitted, cut into 3/4 inch thick slices (about 5 cups)
1 1/2 pint container fresh blackberries
1/4 cup sugar
1/4 cup chopped crystallized ginger
1 Tbsp. cornstarch
2 Tbsp. raw sugar (also called turbinado or demerara sugar)
Vanilla ice cream or lightly sweetened whipped cream

fresh mint (garnish)

• Biscuits: Place flour, crystallized ginger, sugar, baking powder, grated egg yolk, and salt in processor; blend to combine. Add butter and process unit mixture resembles coarse meal. Add 2/3 cup cream and process just until moist clumps begin to form. Turn dough out onto floured work surface and knead briefly just until dough comes together, about 4 turns. Divide dough into 8 equal portions. Shape each into 2-inch ball; flatten each to 3/4-inch thickness. Biscuits can be made 2 hours ahead. Cover and chill.
• Fruit Mixture: Combine peaches and blackberries with sugar, crystallized ginger, and cornstarch in large bowl; toss to coat. Let stand until juices begin to form., tossing occasionally, about 30 minutes.
• Position rack in center of oven; preheat to 350-degrees. Butter 2 quart baking dish or 11x7x2 inch glass baking dish. Transfer fruit mixture to prepared dish. Place biscuits atop fruit mixture, spacing slightly apart. Brush biscuits with remaining 1 Tbsp. cream; sprinkle with raw sugar.
• Bake cobbler until fruit mixture is bubbling thickly and biscuits are light golden, about 50 minutes. Cool Cobbler 20 minutes. Serve warm with vanilla ice cream or whipped cream. Garnish with fresh mint. ( 8 servings)

'AN AFFAIR TO REMEMBER' ~ BUTTERFLY & CONEFLOWER / DE'LIGHT'FUL LEMON TRIFLE

"Our love affair is a wondrous thing

That we'll rejoice in remembering ..."

~ words by Harold Adamson and Leo McCarey

DE'LIGHT'FUL LEMON TRIFLE

~ De 'light' ful somewhat 'guilt free' summer dessert ... indulge

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1 angel food cake

1 (14-oz) can low-fat sweetened condensed mild

1/3 cup fresh lemon juice

2 Tbsp. grated lemon rind

1 (8 oz.) carton lemon nonfat yogurt

1 8 oz. thawed container reduced-fat frozen whipped topping (divided)

1 hefty cup sliced fresh strawberries

1 hefty cup fresh blackberries or blueberries

1 hefty cup fresh raspberries

1/2 cup lightly toasted flaked coconut

fresh mint springs

• Cut cake into bite-size pieces and set aside.
• Combine condensed milk, lemon juice, rind, and yogurt. Fold in 2 cups thawed whipped topping and set aside.
• Place 1/3 of cake pieces in bottom of a 4 quart trifle bowl. top with 1/3 of lemon mixture. Top with strawberries. Repeat layers using remaining cake pieces, 1/3 lemon mixture, blackberries/blueberries. Repeat remaining cake pieces, remaining lemon mixture ending with raspberries.
• Spread remaining whipped topping over raspberries; sprinkle with toasted coconut.
• Cover and refrigerate 8 hours. Serve garnished with fresh mint sprigs.