White Chocolate Mousse (serves 4)

And another theme dinner has come and gone.

"Food as Art" was a big hit and while any of the dishes could have won, in the end it was my sweet tooth that had it's day.

So here is a recipe for a White Chocolate Mousse that even non-white chocolate people will love.

- Chez



Ingerdients and Such...

• 2 large eggs
• 1/3 cup sugar
• 3 tablespoons Frangelico (hazelnut liqueur)
• 6 ounces good-quality white chocolate (such as Baker's or Lindt), chopped
• 1 cup chilled whipping cream
• Fresh raspberries
• Confectioner’s sugar

Whisk eggs, sugar and Frangelico in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 140°F. for 3 minutes, about 7 minutes total. Remove bowl from over water. Add white chocolate; whisk until smooth. Cool completely, whisking occasionally. Beat cream in medium bowl to medium-firm peaks. Fold whipped cream into white chocolate mixture in 3 additions (mixture will be soft). Spoon into individual serving glasses and chill about 3 hours.

Garnish with raspberries and dust with confectioner’s sugar.

Cumin and Garlic Meatballs in Tomato and Wine Sauce

The winner for 6/10 was the Greek/Cretan–inspired Meatballs. Heck, it's all Greek to me! Enjoy,

- Chez





Meatballs

• 2 lbs. ground sirloin
• 10-12 ounces white bread, soaked in 1 1/2 cups of white wine
• 2 cloves of garlic, grated or crushed
• 1 heaped tsp. of ground cumin
• 1 small onion, grated
• 1/2 tsp. salt
• freshly ground black pepper
• 1 medium egg
• 1 teaspoon olive oil

Preheat oven to 375F.

Squeeze the bread dry (reserve wine), place in a bowl with all the other ingredients and mix together with your hands. Leave the mixture for half an hour in the fridge then shape into 2-inch balls (an ice cream scoop works very well for this). Put into a standard mini-muffin tin (24-slot).

Bake for 45 minutes or until meatballs are cooked and a nice crust develops on top. Remove from oven and allow to cool. Place in shallow baking dish.

Tomato and Wine Sauce

• 1 tsp. of ground cumin
• 1 tsp. fennel seeds
• 1 clove garlic, crushed
• 1 tsp. dried oregano
• 1 tsp. dried basil
• the reserved wine from above
• 3/4 cup sweet vermouth
• 14.5 oz. can diced tomato

Add all ingredients into food processor and pulse until smooth. Add 1/4 cup water and mix well.

Remove from food processor and place in medium sauce pan over medium heat. Bring to boil and then reduce to simmer. Reduce by half.

Preheat oven to 400F.

Pour sauce over the meatballs and bake for 20 minutes. Serve topped with ribbons of fresh basil.

Snicker Pie

That's right... candy and pie, all rolled into one. Is it 'good for you'? Probably not.

Is it good? Oh yes, without a doubt... so remember moderation in all things and then get at it, folks!

- Chez

• 5 - 2.07 oz snickers bars, cut into 1/4 inch pieces
• 1 - 9 inch pastry pie shell or graham cracker pie shell
• 12 oz cream cheese,softened
• 1/2 c sugar
• 2 lg eggs
• 1/2 c sour cream
• 1/3 c peanut butter
• 2/3 c semi-sweet chocolate chips
• 2 Tbsp heavy cream

Directions

1. Place candy bar pieces in pie crust;set aside.
2. With an electric mixer beat cream cheese and sugar until smooth.
3. Add eggs,sour cream and peanut butter; beat just until combined. Pour into pastry shell.
4. Bake at 325 degrees for 30-40 minutes. Cool on wire rack.
5. In a small saucepan melt chocolate chips with cream over low heat until smooth. Spread over filling. Refrigerate for 2 hours or overnight.
6. Cut with a knife dipped in warm water. Enjoy!

White Russian Panna Cotta

Wow, boy am I running behind.

This was the Star for 5/27, our salute to the founding of Saint Petersburg, Russia by Peter the Great... and here I am not posting the details until 6/1!

WWPS - What would Peter Say?

Well, better late than never, right?

Enjoy

- Chez


For the Kahlua gelée:

•1 oz (30 ml; 2 tbsp) vodka
•½ tsp gelatin
•3 oz (90 ml; 6 tbsp) Kahlua

For the panna cotta:

•1 tbsp cold water
•½ tsp gelatin
•¾ cup whipping cream
•2 tbsp fine granulated sugar
•Tiny pinch of salt
•¼ cup sour cream
•½ tsp pure vanilla extract
•Freshly grated nutmeg for sprinkling
•Finely grated bittersweet chocolate for sprinkling

Make the Kahlua gelée:
Pour 1 tbsp of vodka into a small bowl or a cup and sprinkle the gelatin over. Let soften for a couple of minutes. Heat in a microwave oven for about 10 seconds on High until the gelatin is dissolved (or dissolve it by placing the cup with the gelatin into a hot water bath). Add the Kahlua, whisk to combine. Divide the mixture equally between small shot glasses (mine were 3-oz capacity; 2 tbsp of Kahlua mixture went into each glass). Place into the fridge until set before topping the gelée with the panna cotta, for at least 1 hour. If you want this tilted effect, place the shot glasses into an empty egg carton.

Make the panna cotta:
Pour 1 tbsp of water into a small bowl and sprinkle the gelatin over. Let soften for a couple of minutes.

Meanwhile, in a small saucepan, combine the whipping cream, sugar, and salt. Heat over medium heat, stirring, until the sugar is dissolved and the cream is hot. Remove from the heat and whisk in the softened gelatin; whisk until the gelatin dissolves. Set aside.

Place the sour cream in a liquid-measuring cup (a spout will make the later pouring easy). Add the vanilla extract and whisk to combine and lighten the sour cream. Gradually, whisk in the hot cream-gelatin mixture. Let the mixture cool to room temperature, whisking often, before pouring over the gelée. Pour, dividing it equally, into the shot glasses. Refrigerate until set before serving. Right before serving sprinkle a little bit of freshly grated nutmeg and some grated chocolate over the surface of the panna cotta.