Chocolate Mousse #38

                                               Chocolate Mousse   (page 430)

8 ounces semisweet chocolate, chopped

6 large eggs, separated and at room temperature

1/4 cup liqueur (Grand Marnier, amaretto, Chartreuse, or port)

6 Tbsp. sugar

2 cups heavy cream, plus additional for whipping cream garnish


1. Place a double boiler or small saucepan over low heat, and melt chocolate. When chocolate is almost melted, remove pan from stove and beat with a wooden spoon until smooth. 

2. Place egg yolks in a heavy saucepan and ad 3 Tbsp. water. Place pan over very low heat and beat constantly with a wire whisk until yolks start to thicken. Add liqueur and continue beating until mixture reaches the consistency of hollandaise sauce. The mixture has become a sabayon. Remove from heat.

3. Fold in melted chocolate. Transfer mixture to a large bowl.

4. Beat egg whites until softly peaked. Add 4 Tbsp. sugar and continue beating until stiff. 

5. Stir about 1/4 of the egg whites into the chocolate mixture, then fold in the rest. refrigerate until cold.

 6. Beat whipping cream until softly peaked. Add remaining sugar and beat until stiff. Fold into the mousse.Divide mousse among 12 individual goblets, cover and chill until ready to serve, or transfer mousse to a serving bowl, cover and refrigerate. Serve with additional unsweetened whipped cream, if desired.  Serves 12-18 people.

  
                               This is one happy baker, after just taking a taste of this               chocolate mousse.

Applesauce with Wine and Vanilla #36

                                                        Gravenstein apples

                                   Applesauce with Wine and Vanilla (page 368)


3 pounds fragrant apples such as: Gravenstein, McIntosh, or Gala
(6-8 apples), peeled, halved and cored

1 cinnamon stick, or 1 tsp. ground cinnamon

1 2-inch piece vanilla bean, cut in half lengthwise

2 strips lemon zest

1 1/2 Tbsp. lemon juice, or to taste

2 Tbsp. dry white wine

1. Place apples in a large, heavy saucepan with other ingredients and 2 1/4 cups water. Bring to a boil.

2. Reduce heat, and simmer apples, covered, until soft, for 20-30 minutes. remove pan from heat, and let cool slightly. Discard cinnamon stick and vanilla bean.

3. Puree apples and pan juices in a blender or food processor. Strain and refrigerate until ready to serve. Makes about 4 cups (8 servings)

Roasted Summer Fruit #22

This recipe is perfect for a quick, refreshing dessert on a hot summer evening.

Roasted Summer Fruit (page 374)

1/2 cup sugar

1 Tbsp. light corn syrup

4 ripe but firm large yellow peaches, halved and pitted

(8 firm apricots, 8 firm Italian prune plums, 4 firm nectarines, or 4 large, firm pluot plums may be substituted)

1 Tbsp. unsalted butter

1/3 Tbsp. heavy cream

Vanilla ice cream (optional)

1. Preheat oven to 375 degrees. Place sugar in a 10-inch nonstick ovenproof skillet. Drizzle with syrup. Cook over medium heat, stirring until mixture liquefies. Continue cooking until mixture is light caramel in color. * Be careful not to overcook, as it will harden into a molten ball.*

2. Place fruit in pan, cut side down. Place in oven and bake for 5 minutes, until caramel has darkened and fruit is tender, but still holds its shape. Use spatula to turn fruit cut side up. Return to oven and roast another 3-5 minutes, until edges of fruit have browned. Do not cook long enough for fruit to collapse.

3. Remove from oven. Transfer fruit to a serving dish or to individual plates. Lift off skins if desired.

4. Place pan on top of stove and swirl in butter. Cook a few seconds over low heat. Whisk in cream to make caramel sauce. Pour sauce over and around fruit, and serve warm with ice cream on the side if desired. Serves 4.

Comment: Like a nectarine pie without the crust!