Chocolate Mousse

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Photo & recipe credit: https://www.epicurious.com/recipes/food/views/Chocolate-Mousse-107437

INGREDIENTS

  • 2 cups chilled heavy cream
  • 4 large egg yolks
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
  • Garnish: lightly sweetened whipped cream

Special Equipment

  • an instant-read thermometer

PREPARATION

    1. Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
    2. Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
    3. Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
    4. Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
Cooks’ notes:
• Mousse can be chilled up to 1 day. • To vary the flavor, you can replace the 1 teaspoon vanilla with 2 teaspoons instant-espresso powder (dissolve it in the hot cream) or 3 tablespoons Grand Marnier or 2 tablespoons Cognac (either one whisked into strained custard).
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Pumpkin Spice Latte

Recipe & Photo credit: https://www.foodnetwork.com/recipes/food-network-kitchen/pumpkin-spice-latte-3363265

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Ingredients

  • 1 cup milk
  • 2 tablespoons pure pumpkin puree
  • 1 tablespoon sugar
  • 1/4 teaspoon pumpkin pie spice, plus more for sprinkling
  • 1/4 teaspoon pure vanilla extract
  • 1/4 cup hot espresso or strong brewed coffee
  • Sweetened whipped cream, for serving

Directions

Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.

Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

Peach Blueberry Crumble Tart-Taste of Home

Recipe & Photo credit: https://www.tasteofhome.com/recipes/peach-blueberry-crumble-tart/

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Ingredients

  • 1-1/3 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 2 cups frozen unsweetened blueberries, thawed
  • 2 cups frozen unsweetened sliced peaches, thawed
  • 1 tablespoon honey
  • CRUMB TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup old-fashioned oats
  • 1/4 cup chopped pecans
  • 1/8 teaspoon ground cloves
  • 2 tablespoons butter, melted

Directions

  • Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press onto the bottom and up the side of a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack.
  • In a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first five topping ingredients; stir in butter.
  • Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.

Mozzarella and Ham Panini

Photo and recipe credit: https://www.marthastewart.com/336513/mozzarella-and-ham-panini#Grilled%20Sandwich%20and%20Panini%20Recipes%7C/853311/grilled-sandwich-and-panini-recipes/@center/856055/lunch-recipes%7C336513

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INGREDIENTS

  • 1 large loaf Italian bread (8 ounces)
  • 8 ounces fresh mozzarella, thinly sliced
  • 4 ounces shaved deli ham
  • 2 ounces baby spinach (2 cups, loosely packed)
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil

DIRECTIONS

  1. Preheat oven to 450 degrees. Split bread horizontally. Layer one side with mozzarella, ham, and spinach, beginning and ending with mozzarella, seasoning with salt and pepper as you go. Close sandwich. (Mozzarella being in direct contact with bread on both sides will hold sandwich together as cheese melts.)
  2. Brush a large baking sheet with some of the oil. Place sandwich on sheet; brush top with remaining oil. Place another baking sheet on top (cover bottom of sheet with aluminum foil, if necessary), and press down very firmly.
  3. Bake panini, pressing down top baking sheet once or twice during baking, until cheese has melted and sandwich is golden, 20 to 25 minutes. Cut into 4 pieces, and serve with Cherry Tomato Salad.

Raspberry Cheesecake

Recipe & Photo Credit: https://www.foodnetwork.com/recipes/ina-garten/raspberry-cheesecake-recipe-1942041

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Ingredients

For the crust:
  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 1 tablespoon sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
  • 2 1/2 pounds cream cheese, at room temperature
  • 1 1/2 cups sugar
  • 5 whole extra-large eggs, at room temperature
  • 2 extra-large egg yolks, at room temperature
  • 1/4 cup sour cream
  • 1 tablespoon grated lemon zest (2 lemons)
  • 1 1/2 teaspoons pure vanilla extract
For the topping:
  • 1 cup red jelly (not jam), such as currant, raspberry, or strawberry
  • 3 half-pints fresh raspberries

Directions

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

Triple-Layer Piña Coladas

Recipe & Photo credit: https://www.delish.com/cooking/recipe-ideas/a43153/triple-layer-pina-coladas-recipe/
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INGREDIENTS

  • 3 oz. rum
  • 1 1/2 c. pineapple
  • 3 tsp. agave syrup
  • 3 tbsp. coconut cream
  • 3 oz. lime juice
  • 1 c. ice
  • 12 strawberries, chopped
  • small peach, chopped
  • Strawberries, for garnish
  • Toasted sweetened coconut, for garnish

 

DIRECTIONS

  1. Fill blender with 1/3 of the rum, pineapple, agave nectar, coconut cream, lime juice, and ice. Set aside. Repeat two more times, first adding strawberry, and then peach.
  2. Blend mixture and pour into serving glass in layers starting with base mix, then strawberry mix, and lastly peach. Make sure to chill each layer before adding the next.

Mai Tai Cocktail Recipe

Recipe & Photo credit: https://www.liquor.com/recipes/traditional-mai-tai/

mai-tai-720x720-recipe

INGREDIENTS IN THE TRADITIONAL MAI TAI COCKTAIL

Units:
  • 34 oz Fresh lime juice
  • 14 oz Rock candy syrup (2 parts sugar, 1 part water)
  • 14 oz Orgeat almond syrup
  • 12 oz Orange curaçao
  • 2 oz Premium aged rum
Garnish:
Glass:

HOW TO MAKE THE TRADITIONAL MAI TAI COCKTAIL

  1. Add all the ingredients to a shaker and fill with crushed ice.
  2. Shake vigorously until the shaker is well-chilled and frosty on the outside.
  3. Pour (unstrained) into a double Old Fashioned glass.
  4. Garnish with half of a juiced lime and a fresh mint sprig.