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Satori
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« Reply #120 on: August 11, 2009, 08:17:AM » |
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Yes, that's plain gelatin.
"Bain de marie" is the Catholic term for a double boiler. (I think the name came from a St. Marie who was martyred by being boiled in hot water.) If you can't find yours, don't worry -- my two saucepan method has always worked well for me.
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Satori
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« Reply #121 on: August 14, 2009, 09:07:AM » |
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Okay, here's a simple, fast, refreshing, won't-heat-up-your-kitchen recipe for anyone who wants something good this Sunday. It's very rich, so plan on eating a light meal of salad and bread before having this for dessert.
Chocolate Mousse
5 oz. semisweet chocolate
3 Tbs. powdered sugar
4 1/2 Tbs. strong coffee
2 egg yolks
2 cups whipping cream
Melt chocolate over low heat in a saucepan. Stir in sugar, coffee, and yolks, then whip or stir until smooth. Remove from heat and cool at room temperature. Whip the cream with an electric mixer till stiff peaks form. Gently blend whipped cream and chocolate mixture. Spoon into serving bowls and chill. Makes 6-8 servings.
I like to sprinkle a little cinnamon on mine. It also tastes great frozen.
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Joamy
Live Jesus and Mary!!
Gender: 
Personality type: Closet Extrovert
Posts: 800
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« Reply #122 on: August 14, 2009, 07:22:PM » |
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Okay, here's a simple, fast, refreshing, won't-heat-up-your-kitchen recipe for anyone who wants something good this Sunday. It's very rich, so plan on eating a light meal of salad and bread before having this for dessert.
Chocolate Mousse
5 oz. semisweet chocolate
3 Tbs. powdered sugar
4 1/2 Tbs. strong coffee
2 egg yolks
2 cups whipping cream
Melt chocolate over low heat in a saucepan. Stir in sugar, coffee, and yolks, then whip or stir until smooth. Remove from heat and cool at room temperature. Whip the cream with an electric mixer till stiff peaks form. Gently blend whipped cream and chocolate mixture. Spoon into serving bowls and chill. Makes 6-8 servings.
I like to sprinkle a little cinnamon on mine. It also tastes great frozen.
Sigh... bad week to start a diet.  |
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Mater Divina Gratiae, ora pro nobis. Mater Boni Consilii, ora pro nobis. "I wish it need not have happened in my time," said Frodo. "So do I," said Gandalf, " and so do all who live to see such times. But that is not for them to decide. All we have to decide is what to do with the time that is given us." (Lord of the Rings - Fellowship of the Ring) www.waffargo.comwww.tiberswimteam2006.com |
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Jacafamala
Gender:
Personality type: melancholic-phlegmatic
Posts: 3,494
"cross my heart and kiss my elbows"
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« Reply #123 on: August 22, 2009, 03:54:AM » |
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Okay, here's a simple, fast, refreshing, won't-heat-up-your-kitchen recipe for anyone who wants something good this Sunday. It's very rich, so plan on eating a light meal of salad and bread before having this for dessert.
Chocolate Mousse
5 oz. semisweet chocolate
3 Tbs. powdered sugar
4 1/2 Tbs. strong coffee
2 egg yolks
2 cups whipping cream
Melt chocolate over low heat in a saucepan. Stir in sugar, coffee, and yolks, then whip or stir until smooth. Remove from heat and cool at room temperature. Whip the cream with an electric mixer till stiff peaks form. Gently blend whipped cream and chocolate mixture. Spoon into serving bowls and chill. Makes 6-8 servings.
I like to sprinkle a little cinnamon on mine. It also tastes great frozen.
Moose freezes well. I read that in my Dione Lucas cookbook.  Dione Lucas was the self proclaimed master of the "ubiquitous egg". She taught me how to make a sweet omelet soufflé two nights ago. Ah, cest très magnifique!!! It's that Julie & Julia movie, Satori. It's got me looking at all foods French. This Sunday, I am making Julia's Chicken Fricassee. Anyway, sweet omelet soufflé: you separate the eggs, stir the yolks with a little salt and sugar until they're light and fluffy. Whisk the egg whites until they form soft peaks. Fold the yolks into the whites with a spatula, gently. Pour it all into a well buttered seasoned cast iron skillet that's just the right temp to gently cook zee eggs. Use a fork to stir/swirl the top around, not allowing the fork to touch the bottom of the pan. When you think it's a little set, you can lift the edge of the soufflé with the fork and peek to see if the bottom is cooked. Then when it's set on the bottom, golden yellow but not brown mind you, put the pan under the broiler to cook the top. When the creation is cooked, pull it out and sprinkle confectioners sugar over top. I served mine with caramelized peaches. Oh, happy children. My husband wasn't home so he missed the whole production. Next time he can have one. They must be eaten warm, right out of the pan. |
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« Last Edit: August 22, 2009, 04:00:AM by Jacafamala »
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 “Hear me and understand well, my son the least, that nothing should frighten or grieve you. Let not your heart be disturbed. Do not fear that sickness, nor any other sickness or anguish. Am I not here, who is your Mother? Are you not under my protection? Am I not your health? Are you not happily within my fold? What else do you wish?..." |
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Satori
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« Reply #124 on: August 22, 2009, 05:34:AM » |
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I love souffles, savory and sweet. I've got a recipe for apricot souffle that's yummy-yum.
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Jacafamala
Gender:
Personality type: melancholic-phlegmatic
Posts: 3,494
"cross my heart and kiss my elbows"
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« Reply #125 on: August 24, 2009, 02:54:AM » |
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I love souffles, savory and sweet. I've got a recipe for apricot souffle that's yummy-yum.
Eggs are amazing, aren't they?!?!?!?! The things you can do with an egg. Eggs can be blended into anything. |
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“Hear me and understand well, my son the least, that nothing should frighten or grieve you. Let not your heart be disturbed. Do not fear that sickness, nor any other sickness or anguish. Am I not here, who is your Mother? Are you not under my protection? Am I not your health? Are you not happily within my fold? What else do you wish?..." |
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Neselba
New Here
Posts: 2
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« Reply #126 on: October 06, 2009, 01:24:AM » |
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wow! Apple pie ...the love of my sister and me too ....think it most better than any other...whoohoo! _______ http://www.ichatcatering.com |
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Matthew_R
Gender: 
Personality type: ESFJ
Posts: 463
but as for me, give me liberty or give me death!
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« Reply #127 on: October 07, 2009, 09:39:AM » |
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My dad's adopted mother used to make sweet potato suffle before she died, it was about the best I've ever had and I think even had brown sugar on top, but if not it was something that carmelized into a crisp and sweet crust, yum. It's been nearly 15 years since I had it like that, but I still remember how good it was and how the whole house smelled when it was cooked.
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Viva la liberté!
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Satori
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« Reply #128 on: October 11, 2009, 06:50:PM » |
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My dad's adopted mother used to make sweet potato suffle before she died, it was about the best I've ever had and I think even had brown sugar on top, but if not it was something that carmelized into a crisp and sweet crust, yum. It's been nearly 15 years since I had it like that, but I still remember how good it was and how the whole house smelled when it was cooked.
You mean the sweet potato casserole with the crumb topping? That's good, for sure, especially if it's full of pecans and crushed pineapple. That crisp topping is made by combining melted butter with flour and brown sugar. Goggleeyes, are you reading? |
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Texican
a bad Catholic
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Personality type: espartá i una mica salvatge
Posts: 6,693
Если не я, то кто?
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« Reply #129 on: October 11, 2009, 06:54:PM » |
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wow!
Apple pie ...the love of my sister and me too ....think it most better than any other...whoohoo!
I agree - apple pie is awesome! |
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St. Bernard of Clairvaux, pray for us. Special Operations Warrior Foundation Wounded Warrior Project“Socialism is simply Communism for people without the testosterone to man the barricades” -Gary North God and the soldier all men adore, in times of danger and not before, when the danger is over and all is righted, God is forgotten and the soldier is slighted. |
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Satori
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« Reply #130 on: October 11, 2009, 07:02:PM » |
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wow!
Apple pie ...the love of my sister and me too ....think it most better than any other...whoohoo!
I agree - apple pie is awesome! But what kind? I love Dutch apple pie -- more crumb topping. But then French apple is so good, too. Then standard American apple pie, deep dish, warm with vanilla ice cream. Oh, heck, they're all good. |
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Texican
a bad Catholic
Gender:
Personality type: espartá i una mica salvatge
Posts: 6,693
Если не я, то кто?
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« Reply #131 on: October 11, 2009, 07:04:PM » |
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But what kind?
I love Dutch apple pie -- more crumb topping.
But then French apple is so good, too.
Then standard American apple pie, deep dish, warm with vanilla ice cream. Oh, heck, they're all good.
Yes, those.  |
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St. Bernard of Clairvaux, pray for us. Special Operations Warrior Foundation Wounded Warrior Project“Socialism is simply Communism for people without the testosterone to man the barricades” -Gary North God and the soldier all men adore, in times of danger and not before, when the danger is over and all is righted, God is forgotten and the soldier is slighted. |
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goggleeyes
Gender:
Personality type: sanguine/melancholic
Posts: 215
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« Reply #132 on: October 12, 2009, 01:09:PM » |
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My dad's adopted mother used to make sweet potato suffle before she died, it was about the best I've ever had and I think even had brown sugar on top, but if not it was something that carmelized into a crisp and sweet crust, yum. It's been nearly 15 years since I had it like that, but I still remember how good it was and how the whole house smelled when it was cooked.
You mean the sweet potato casserole with the crumb topping? That's good, for sure, especially if it's full of pecans and crushed pineapple. That crisp topping is made by combining melted butter with flour and brown sugar. Goggleeyes, are you reading? Yup.  My mom has a similar recipe; the whole extended family asked for and now use it, too. |
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SinfullyLate
Gender:
Personality type: Personable
Posts: 251
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« Reply #133 on: October 12, 2009, 06:30:PM » |
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Inspired by Vox's post about making a pavlova for the 4th, I tried my hand at this New Zealand dessert.
I don't know if any other Aussies have said anything in these 9 pages (to lazy to check), but I am OUTRAGED that people on this forum refer to this traditional Australian dish as a 'New Zealand dessert'!! Just joking .... maybe  |
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"Obama? Obama shēng jīng bìng!"
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Satori
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« Reply #134 on: October 13, 2009, 04:54:AM » |
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Inspired by Vox's post about making a pavlova for the 4th, I tried my hand at this New Zealand dessert.
I don't know if any other Aussies have said anything in these 9 pages (to lazy to check), but I am OUTRAGED that people on this forum refer to this traditional Australian dish as a 'New Zealand dessert'!! Just joking .... maybe You should just be glad that I know the difference between an Australian and a New Zealand accent! But according to my sources, the dessert is eaten in both countries. Y'all will have to duke it out amongst yourselves. |
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