Chocolate Mousse (GF)

Chocolate Mousse (GF)

(8 servings)

Ingredients:

¾ cup Whole Milk

2 tbsp. Sugar

4 large Egg Yolks

10 oz. Bittersweet or Semisweet Chocolate (see note)

2 tsp. Rum or Cognac

½ cup Heavy Cream

Directions:

In a medium saucepan, heat milk and sugar over medium heat 1 to 2 minutes or until 130-degrees, stirring occasionally.  In a large bowl, whisk egg yolks until smooth.  Slowly pour warm milk mixture into yolks, whisking constantly.  Pour mixture back into saucepan.  Cook over medium heat 5 minutes or until mixture thickens and coats the back of a spoon, stirring constantly.  Do not allow to boil.  Place chopped chocolate in a large bowl.  Stain milk mixture through a fine-mesh sieve over the chocolate.  Let stand 1 minute.  Stir until chocolate has melted and mixture is smooth.  Stir in rum or cognac.  Let cool 30 minutes.  In a large bowl, beat cream with a mixer on medium up to 2 minutes or until soft, droopy peaks form.  Do not overbeat.  Cream should move loosely in bowl.  Fold one-third of chocolate mixture into whipped cream.  Fold whipped cream mixture chocolate mixture just until there are no visible streaks.  Chill, covered, at least 2 hours before serving.

Notes:              It’s best to use 55 to 70 percent cacao.  Be sure to finely chop it up before starting the recipe.

Ideas for Future Efforts

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Flourless Chocolate Cake (GF)

Flourless Chocolate Cake (GF)

(12 servings)

Ingredients:

12 oz. Bittersweet or Semisweet Chocolate (see note)

¾ cup Heavy Cream

3 tbsp. Kahlua or Strong Coffee

6 large Fresh Eggs, room temperature

6 tbsp. Sugar

Cocoa Powder for dusting pan and topping cake

Directions:

Butter a 9-inch springform pan.  Line the bottom with parchment paper, butter paper.  Dust pan with cocoa powder.  Wrap bottom and sides of pan with an 18-inch wide sheet of heavy foil.  This ensures no water gets into pan during baking.  Set aside.  Set a large heatproof mixing bowl over a medium saucepan of simmering water, being careful that water doesn’t touch bottom of bowl.  Add chopped chocolate, heavy cream and liqueur to bowl.  Heat 8 minutes or until melted, smooth and glossy, stirring occasionally.  Remove bowl from heat and let cool 30 minutes.  In another large mixing bowl, beat eggs and sugar with a mixer on high 5 minutes or until thick and light in color.  Working in three batches, gently fold egg mixture into chocolate mixture.  Transfer to prepared pan.  Place springform pan in a roasting pan on oven rack.  Add enough hot water to reach halfway up sides of springform pan.  Bake in the pre-heated 350-degree oven 40 minutes or until top is evenly set across surface.  Remove roasting pan and let stand 3 minutes.  Transfer springform pan to a wire rack.  Remove foil and let cool completely at room temperature.  This will take 2 to 3 hours.  Transfer cake from pan to a serving platter.  Dust top with additional cocoa powder.  To ease slicing, wet and wipe knife clean between each cut.

Notes:              It’s best to use 55 to 70 percent cacao.  Be sure to chop it up before starting the recipe.

Notes:              To make sure egg mixture is correctly done, test by lifting mixture from bowl; a ribbon will form as it falls back into bowl.

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Gluten-Free Desserts for your New Year's Day Dinner

The New Year’s Day dinner is usually not as big a deal as Thanksgiving and Christmas meals.  But still it is a big holiday.

Many people will be watching football bowl games all day.  Because of that, dinner that day may be somewhere between a large full-blown meal to as little as a Super Bowl party atmosphere.  But in any of what ends up being the dining decision, desserts are always going to be a part of the plan.

But with this week being the blog week for “Gluten-Free” recipes, that’s what we will have to these desserts.  Fortunately, these desserts will also satisfy those that can eat gluten too.

So Wednesday’s recipe of “Flourless Chocolate Cake (GF)” will be a big hit for everyone.  Then we follow that up with “Chocolate Mousse (GF)” on Thursday” for you to try.

Now we are into chocolate this week.  Everyone has their favorite kind of chocolate.  For some it’s only milk chocolate and for others it’s dark chocolate.  Many people like both as well.  You pick.

But there is also those who only use semisweet chocolate.  While others prefer the bittersweet chocolate for their pleasure.

All of that is up to your personal taste.  But these recipes do call for using chocolate with 55 to 70 percent cacao in the chocolate you pick.  Doing this will give you a delicious finished product.  So enjoy.

“Happy Cooking” until next week and please spread the news of this food blog to others.  Thanks and “Happy New Year” to you and yours.

Cauliflower Rice Stuffing

Cauliflower Rice Stuffing

6 (servings)

Ingredients:

3¾ cups Cauliflower Rice

1 tbsp. Unsalted Butter

1 cup Yellow Onion, chopped

½ cup Celery, chopped

1 clove Fresh Garlic, minced

½ cup Chicken Broth

¾ tsp. Poultry Seasoning

½ tsp. Salt

¼ tsp. Black Pepper

1¼ cups Mushrooms, chopped

¾ cup Granny Smith Apple, peeled and chopped

¼ cup Dried Cranberries, chopped

Directions:

In a large skillet over medium-high heat, melt butter.  Add onion, celery and garlic.  Stir and cook vegetables about 3 minutes or until slightly softened and garlic is fragrant.  Reduce heat to medium and add cauliflower, broth and seasonings.  Mix well, cover and cook 6 minutes.  Add all remaining ingredients.  Re-cover and cook for 3 minutes or until apple is mostly softened.  Uncover and continue cooking, stirring as needed, until cauliflower is tender and liquid has evaporated (2-3 minutes).  Sever warm.

Notes:              You can use a head of fresh cauliflower florets, rough chopped.  You will need about 5 cups.  Put the florets in a blender and pulse until reduced to rice size pieces.  You will need to do this in batches.

Ideas for Future Efforts

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Crusty Baked Shells and Cauliflower

Crusty Baked Shells and Cauliflower

(6-8 servings)

Ingredients:

12 oz. Medium Pasta Shells

2 tbsp. Salt

7 tbsp. Olive Oil, divided

1 large head Cauliflower, cut into small florets

3 tbsp. Fresh Sage Leaves, roughly chopped

2 tbsp. Capers, drained

1 tbsp. Fresh Garlic, minced

½ tsp. Fresh Lemon Zest

¼ tsp. Crushed Red Pepper Flakes

2 tsp. Salt

1 tsp. Black Pepper

2 cups Fontina Cheese, grated

1 cup Fresh Ricotta Cheese

½ cup Panko Crumbs

6 tbsp. Pecorino Cheese, grated

2 tbsp. Fresh Parsley, minced

Directions:

Bring a large pot of water to boil, add 2 tbsp. Salt and then the pasta stirring to mix up.  Cook according to package directions but 1-2 minutes shorter on the time.  Drain and place in a large bowl.  In a large skillet over medium-high heat, add 3 tbsp. oil and half the cauliflower.  Sauté, tossing occasionally, for 5-6 minutes or until lightly browned and tender.  Remove from heat and add all to the bowl with pasta.  Repeat with remaining cauliflower.  Now add sage, capers, garlic, zest, red pepper, salt and pepper to the bowl.  Stir carefully and then add the Fontina cheese.  Carefully stir some more before transferring half the mixture into a buttered 9x13 baking dish.  Spoon rounded tablespoons of ricotta cheese over this mixture in the dish.  Top with remaining pasta mixture and smooth out.  In a small bowl, combine panko, pecorino cheese, parsley and last tbsp.. of oil.  Sprinkle this mixture over pasta evenly.  Place in a pre-heated 400-degre oven for 25-30 minutes or until browned and crusty on top.  Serve immediately.

Notes:              This dish can be made a day ahead and refrigerated overnight.  Just pull it 30 minutes before you want to put in the oven.  Because it had been chilled, it may take a few minutes longer in the oven.

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Cauliflower Side Dishes for your Holiday Meals

Cauliflower, like Brussels Sprouts, has had a popularity surge in recent years.

In fact, cauliflower rice is a hot new ingredient in that time.  Someone got the idea to put cauliflower in a blender and reduce it to rice size pieces.  It’s a healthier product when subbed for real rice or potatoes.  For the potato use, it’s best in a mashed form.

Cauliflower is also a popular fall/winter ingredient when making comfort food.

This week I have two recipes that give you different ways of using cauliflower.  On Wednesday, we use it in a pasta dish.  It’s “Crusty Baked Shells and Cauliflower” and makes a great side dish or even can be used as an entrée.

“Cauliflower Rice Stuffing” is our recipe on Thursday.  It’s great to use at a holiday meal.

So if you haven’t tried cauliflower rice or gotten into using cauliflower as something besides a boring side dish, give these a try.

Happy Holidays and “Happy Cooking” until next week.  Please share the link with other too.  Thanks.

Holiday Cobbler with Cinnamon Ice Cream

Holiday Cobbler with Cinnamon Ice Cream

(8 servings)

Ingredients:

1½ cups Fresh Cranberries

½ cup Dried Red Cherries

½ cup Water

2/3 cup Sugar

3 tbsp. All-Purpose Flour

2 lb. large Plums, pitted and cut into chunks

1½ cups All-Purpose Flour

½ cup Rolled Oats, regular or quick cooking

2 tbsp. Brown Sugar

1½ tsp. Baking Powder

½ tsp. Salt

½ tsp. Cream of Tartar

6 tbsp. Unsalted Butter

½ cup Milk, plus additional for brushing

Cinnamon Ice Cream, purchased

Directions:

Using a 10-inch cast-iron or other oven going skillet, combine cranberries, cherries and water.  Stir in sugar and the 3 tbsp. flour.  Cook over medium heat until hot and bubbly, stirring as needed.  Remove from heat and stir in plums and set aside.  In a large bowl, combine remaining flour, oats, brown sugar, baking powder, salt and cream of tartar.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Make a well in the center and add milk all at once.  Using a fork, stir just until moistened.  Gently fold and press dough against side of bowl with your hands until it comes together.  Punch off small pieces of dough and flatten with your hands.  Lay pieces atop filling in skillet.  Brush dough lightly with milk and sprinkle with additional brown sugar.  Place in a pre-heated 375-degree oven for 30-40 minutes or until topping is golden and filling is bubbly.  Cover with foil the last 10 minutes, if needed, to prevent overbrowning.  Let cool 30 minutes before serving.  Top with cinnamon ice cream.

Notes:              You can use a 9-inch pie pan if you don’t have a usable skillet.  Just prepare the filling in a sauce pan.  Then transfer to the pie pan and continue with recipe.

Ideas for Future Efforts

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