NOVEMBER 1st BIRTHDAY DINNER ~ SPINACH, PEAR and WATERCRESS SALAD / SPICY ASIAN GRILLED SHRIMP with COCONUT RICE / CHOCOLATE MOUSSE TORTE

" Autumn is a second spring when every leaf is a flower. "

~Albert Camus

~ AUTUMN LEAVES

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SPINACH, PEAR and WATERCRESS SALAD
with HONEY-MUSTARD DRESSING
(from Pontiac's old Pike Street Restaurant )
*
Dressing:

1/2 cup Peanut Oil
1/4 cup Honey
1 tsp. Hungarian Paprika
5 Tbsp. Cider vinegar
1/4 cup Dijon Mustard
2 1/2 Tbsp. Chopped Garlic
2 tsp. Grated Fresh Ginger Root
Juice of 1 Large Lemon

Salad:

1 Lb. Fresh Spinach Leaves
2 Ripe Bosch or D'Anjou Pears
2 Bunches Fresh Watercress

Procedure: Wash spinach well, remove all stems. Make dressing. Cut pears in half, core and julienne. Place pears in some of the dressing so they don't brown. Wash watercress, remove long part of stem. Put spinach leaves in bowl, coat leaves with a bit of dressing. Place on plates, garnish with pears and watercress.

Note: Past post from November 4, 2006

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SPICY ASIAN GRILLED SHRIMP with COCONUT RICE

~ Sweet coconut smooths and compliments the fiery flavored shrimp

*

2 lbs. peeled and deveined jumbo shrimp (tails on)

2/3 cup soy sauce

1/2 cup hot chili sesame oil (House of Tsang)*

2 Tbsp. brown sugar

2 Tbsp. ground ginger

1 cup diagonally sliced green onions, divided

bamboo skewers

• Combine soy sauce, sesame oil, brown sugar, ginger, and 1/2 cup scallions. Add shrimp and toss well to coat. Cover and chill 4-6 hours or overnight.
• Thread shrimp onto skewers and grill 4 minutes on each side. While shrimp is cooking, boil and reduce marinade.
• Serve over coconut rice topped with drizzled marinade and remaining chopped scallions. ( 4 servings)

* Note: For a less spicy version, use regular sesame oil, adding red pepper flakes to taste.

Coconut Rice

1 cup shredded sweetened coconut

2 cups organic chicken stock

1 cup organic long grain white rice like Jasmati

1 tsp. salt

• Spread coconut in baking pan. Toast at 350-degrees for 7-10 minutes, stirring frequently until lightly brown.
• While coconut is toasting, bring chicken stock to boil. Add rice and 1/2 of toasted coconut; reserve remaining for garnish. Bring to boil, cover and simmer 15 minutes. Let stand for 5 minutes. Fluff with fork and garnish with remaining coconut.

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CHOCOLATE MOUSSE TORTE

~ Save room for this delicious dessert adapted from NOTEWORTHY TWO

*

1 lb. premium semi-sweet chocolate

1 Tbsp. instant coffee

1/2 cup boiling water

16 organic eggs, separated

1 1/3 cup sugar

2 tsp. vanilla

pinch salt

1 cup whipping cream

1 1/2 tsp vanilla

1/3 cup confectioners sugar

cocoa for dusting

• Melt chocolate in double boiler. Dissolve coffee in boiling water. Add to chocolate. Cover and let stand over low heat 5 minutes. Remove from heat. Stir until smooth. Cool slightly.
• Beat egg yolks in large bowl at high speed for 5 minutes. Gradually add sugar. Continue beating for 5 minutes. Fold in vanilla and chocolate mixture.
• Beat egg whites and salt in medium bowl until stiff but not dry. Fold into chocolate mixture. Remove 8 cups of mixture and refrigerate. Pour remainder into greased 10-inch springform pan. Bake in preheated 350-degree oven 25 minutes. Turn off heat. Leave pan in oven 5 minutes. Remove and cool on rack. When completely cool pour refrigerated mixture into baked shell. Refrigerate several hour or overnight.
• Combine whipping cream, vanilla and confectioners sugar in chilled bowl. Beat until mixture stands in peaks. Spread over top of mousse. Dust with cocoa. Refrigerate until served.

GAUDY WHITE HIBISCUS ~ TASTEFULL WHITE CHOCOLATE MOUSSE

"White...is not a mere absence of colour; it is a shining and affirmative thing, as fierce as red, as definite as black...God paints in many colours; but He never paints so gorgeously, I had almost said so gaudily, as when He paints in white. "

- G. K. Chesterton

~ Gaudy white hibiscus

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WHITE CHOCOLATE MOUSSE

~ Beloved 1982 prized recipe, an Italian meringue with finely chopped white chocolate and whipped cream, from (no-longer in Northville) ELIZABETH'S

*

1 lb. white chocolate

6 oz. sugar

1/2 cup water

1/2 cup egg whites

pinch cream of tartar

1 tsp. sugar

2 cups heavy cream

1 quart strawberries

• Shave chocolate and put shavings into food processor bowl. Process in 2 batches until very fine. Set aside.
• Combine sugar and water in small saucepan. Bring to boil. Simmer sugar syrup until it reaches 238-degrees. If edges turn gold, you have cooked it too long.
• In the meantime, beat egg whites, cream of tartar, and sugar with electric mixer until stiff peaks form. Pour in hot sugar syrup and continue beating at high speed for 8 minutes until bowl and mixture are cool and meringue is thick and shiny.
• Gently fold meringue into white chocolate.
• Whip heavy cream and fold into meringue. Divide into 2 bowls, cover each with plastic wrap and refrigerate.
• Serve 2 scoops on a sauce of pureed strawberries. To make sauce, puree 1 quart strawberries in food processor and put through mesh strainer.

RETRO ANNIVERSARY SUPPER ~ COLD DUCK / CAMEMBERT GOUGERE / COQUILLES ST. JACQUES with PEPPERS & CAPERS / POTS de CREME

~ LILY-OF-THE-VALLEY

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COLD DUCK

~ classic retro 1937 sparkling drink invented by Harold Borgman, owner of Detroit's classic Pontchartrain Wine Cellars in Detroit

(http://en.wikipedia.org/wiki/Cold_Duck)

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Combine one part of Californian red wine with two parts of New York sparkling wine.

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CAMEMBERT GOUGERE

~ classic rich appetizer to sample sipping Cold Duck

*

6 Tbsp. unsalted butter

1 tsp. crushed dried fine herbs

1/2 tsp. coarse salt

1/2 tsp. freshly ground pepper

1 cup flour

4 eggs

8 oz. Camembert cheese (rind removed and cubed)

1/2 cup tasted slivered onions

2 Tbsp. fresh parsley

• Preheat oven to 400-degrees. Combine 1 cup water, butter, salt & pepper, and fine herbs. Bring to boil and add flour, all at once, stirring vigorously until mixture forms a ball. Remove from heat and cool 5 minutes.
• Add eggs, one at a time, beating 1 minute after each. Stir in cheese, almonds, and parsley. Spread mixture in greased 9-inch pie plate. Place on baking sheet.
• Bake 30-35 minutes until puffed. Serve with fresh sliced apples, pears, or simple crackers. ( 10 servings)

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COQUILLES ST. JACQUES with PEPPERS & CAPERS

*

2 lbs. (2 pints) bay scallops

pinch of coarse salt

freshly ground pepper to taste

2 Tbsp. extra-virgin olive oil

4 Tbsp. sweet butter, divided

1 cup finely chopped green pepper

1 cup finely chopped red pepper

2 cloves minced garlic

1/4 cup drained capers

1/2 cup fine fresh bread crumbs

1/4 cup dry white wine

• Preheat broiler to high. Sprinkle scallops with salt & pepper. Heat oil in large skillet and add scallops. cook over high heat, stirring, about 2 minutes. Transfer scallops to baking dish. Set aside.
• Melt 2 Tbsp. butter in skillet and add chopped pepper and garlic. Cook until wilted. Add capers, bread crumbs and wine. Heat through and spoon over scallops.
• Dot with remaining butter and broil 4 minutes. (4 servings)

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POTS de CREME

~ A lovely ending to a perfect meal

*

1/2 lb. semi-sweet shaved chocolate

1 Tbsp. instant coffee or espresso

5 Tbsp. cold water

5 organic egg whites

5 organic egg yolks

1 tbsp. sugar

1 stick unsalted butter

2-3 Tbsp. Kahlua

fresh whipped cream flavored with vanilla

shaved chocolate

• Melt chocolate, instant coffee and cold water in double boiler.
• In large bowl, beat egg whites until soft peaks form. Set aside.
• In another bowl, beat egg yolks in and sugar until light and lemony.
• Add stick of soft butter to chocolate, stirring until melted. Add Kahlua.
• Stir in egg yolks and fold in egg whites. Spoon into individual pots and chill.
• Serve with a small dollop of fresh whipped cream, sprinkled with shaved chocolate and a demitasse spoon.

PERFECT APRIL ENDING ~ LEMON MOUSSE CHEESECAKE

GARDENING NOTE: As spring progresses, dig, divide and share crowded perennials that have spread beyond their allotted space. They will thank you by prolific performance in your garden as will the adopted plants in their new home.

~ a sea of tulips

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LEMON MOUSSE CHEESECAKE

~ very springlike and lemony

*

1 cup crushed shortbread cookies

1/4 cup melted unsalted butter

3 (8-oz) packages softened cream cheese

1 1/2 cups sugar

1/3 cup flour

6 egg yolks

1 Tbsp. finely shredded lemon zest

3/4 cup fresh lemon juice

4 room temperature egg whites

pinch of cream of tartar

sifted powdered sugar

fresh blackberry and raspberry garnish

fresh mint leaf garish

• Preheat oven to 350-degrees. Butter a 9-inch springform pan and wrap outside with heavy foil.
• Combine crushed cookies and melted butter. Press into prepared pan.
• In large mixing bowl, beat cream cheese till fluffy. Gradually add 1 1/4 cups sugar, beating until light and fluffy. Add flour and egg yolks; beat for 1 minute. Slowly add lemon juice, beating just until mixed. Wash beaters.
• In another bowl, beat eggs whites till foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
• Gently fold egg whites, cream of tartar, and lemon zest into egg yolk mixture by hand. Pour over crust, smoothing top if necessary.
• Place pan in shallow roasting pan on rack in oven. Pour about 1-inch of hot water around pan. Bake for 60-65 minutes or until top of cake had puffed and is golden. Remove and cool to room temperature.
• Don't worry if cheesecake sinks slightly. Cover with plastic wrap and chill overnight. Before serving, run thin blade around edge to loosen. Sprinkle with powdered sugar and garnish with fresh berries and mint. Dip knife in hot water before each slice.(12-16 servings)

Note: Can freeze up to 2 months Thaw overnight in refrigerator before serving.