Terry’s Chocolate Orange Mousse 3 Ingredient Mousse that makes a Heavenly, show stopping Dessert – Chocolate Orange Mousse is my new favorite treat!
Check out Jane’s website for more savory foods
1/2 cup water
1 envelope unflavored gelatin (I usually use Knorr)
1 dragon fruit
5 rambutans, peeled, seed removed, and finely diced
2 tablespoons brown sugar
1 can lite coconut milk
Add the water to a small bowl and sprinkle the gelatin on top. Leave aside to allow the gelatin to bloom for at least 5 minutes. The gelatin will absorb the liquid and look like swollen translucent granules.
Add the sugar and coconut milk to a saucepan and bring it to a gentle simmer on a medium-low flame.
Scoop the dragon fruit pulp into a bowl. Smash the pulp with the prongs of a fork.
Add the dragon fruit and rambutan fruit pulps to the coconut milk in the saucepan.
Stir in the gelatin and mix for about 1 minute. Pour and evenly divide the liquid into serving bowls or molds and refrigerate until the pudding is soft but firm to touch. This will take at least 4 hours. Serve chilled directly in serving bowls. If using molds, then place the outer surface of the mold in warm water for a few seconds to loosen, flip onto a clean plate, tap gently and remove mold.
A simple and refreshing Menu to entertain your friends close by the sea or in your back yard. In the April issue of Tradition Homes the article gatherings around the table, caught my attention, since we had dinner guests the following day.
In general it takes me while till I try out one of the menus listed in the magazine, it takes even longer to note it on my blog. This menu has been a success and I have change it around a number of times to adjust to time constraints.
Toasted Coconut Goat Cheese with Chile-Honey Dip I has also used this this recipe and I have also used store bought toasted coconuts and Chili-Honey Dip. Still a great combination with the Passion Fruit Martini.
Mini Grilled Pizza with Pancetta, Avocado, Red Onion and Arugula.
I have used two small six inch pizzas and the following ingredients.
2 6-inch pizza crusts
2 tsp olive oil
4 tbsp tomato sauce
1 1/2 cups shredded cheddar cheese
1 seeded and peeled avocado
1 thinly sliced red onion
1 cup baby arugula
salt and pepper to taste.
Lime-Infused Sea Bass with Mango Salsa and Guava Sauce The Mango Salsa has become our favorite since it doesn’t call for chopped jalapeno; however at times we leave out the beans.
Trio of Sorbets So far I have always used the store bought.
List of Cakes to try out
Here’s my collection of cakes and cupcakes, some old family recipes and some new favorites- there’s a little something for almost any occasion whether it’s just for family, for birthdays or for special occasions. I hope you’ll find something you like.
I always associated Buttermilk Pie with England. Little did I know, the old fashioned Buttermilk Pie is a Thanksgiving Favorite in Texas, or so I was told.
This is a wonderful quick recipe if you have a handful of unexpected guest, it freezes well, stays fresh and moist for days with or without aluminum foil. It takes less than 10 minutes to whip up. Bake time 50-60 min.
Fafa, this is a easy recipe for you to try out.
1/2 cup butter, softened
1 1/2 cups white sugar
3 tbsp all-purpose flour
1 cup buttermilk
1 tsp vanilla extract
1 (9 inch) unbaked pie crust
Optional: nutmeg, lemon juice, raisins, pecans, almonds.
Preheat oven to 350 degrees (175 degrees C).
Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
Stir in buttermilk, vanilla, and other optional items; pour into pie shell.
Bake for 40 to 60 minutes, or until center is firm.
These shortbread cookies melt in your mouth.
There is nothing more refreshing on a hot summer day than a delicious cold homemade lemon curd. I have tried this Blueberry Ice Cream with the Lactose Free Lemon Curd. A wonderful combination. Divide the recipe by three if you just want your owe special treat for the day.
The recipe makes about one quart and total prep and cook time is about 25 minutes.
3 lemons, zested
3/4 cup freshly squeezed lemon juice
1/4 cup white sugar
Pinch of salt
3/4 cup Butter
In a saucepan, add lemon zest, lemon juice, white sugar, eggs and salt. Mix well.
Place saucepan on burner and turn to medium heat.
Stir continually for 15 minutes to prevent egg from curdling it will begin to thicken between 10 and 15 minutes.
After 15 minutes, remove from heat, add butter, 2 tablespoons at a time, whisking until melted and mixed in.
Pour through a fine mesh strainer. This will remove the zest and any partially cooked egg.
Chill for 3 hours or overnight. Curd will continue to thicken as it cools
Curd can be kept refrigerated for up to 2 weeks in either a quart jar or a sealed container
In the book Everything I Never Told You at one point it talks about, how in the perfect American Household one will never see the bottom of a cookie jar or the perfect American Housewife will never run out of cookies.
So, this morning I made cookies, 4 dozen cookies.
1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 brown sugar
2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt2 cups Ghirardelli semi-sweet chocolate chips or 2 cups milk chocolate chips or 2 cups double chocolate chips
Sometimes I add 1 cup chopped walnuts or 1 cup pecans
Preheat oven to 375º F
Mix the flour with baking soda and salt, then set aside.
Mix cream butter and the shortening with the sugar, brown sugar, eggs and vanilla, blend the dry mixture into creamed mixture ad in chocolate chips and nuts if you like.
Drop by tablespoon onto cookie sheets, lined with parchment paper.
Bake at 375º F for 9 to 11 minutes or until golden brown.
This is my mom’s recipe. I was able to make it taste just like mom’s but it didn’t look like mom’s.
3 cups (370g) cake flour
1 Tbsp baking powder
1/2 tsp salt
1 cup (8 oz) unsalted butter, softened
1 3/4 cup (390g) granulated sugar
3 large eggs
2 large egg yolks
1 1/4 cups milk (anything but skim
2 tsp vanilla extract
Strawberry Cream Icing
3 cups heavy cream
1 cup (125g) powdered sugar, divided
8 oz cream cheese, left at room temperature until partially softened (about 20 – 30 minutes)
1/2 tsp vanilla extract
1 1/2 lbs strawberries, hulled and sliced into pieces slightly under 1/2-inch
Sliced strawberries for decorating (optional)
Preheat oven to 350 degrees. Butter 3 9-inch round cake pan, line bottom with parchment, butter parchment, dust pan with flour, shake out excess. Set pans aside. [do not miss this step]
Sift cake flour, baking powder and salt into a medium mixing bowl, set aside.
Whip butter and sugar until pale and fluffy. Scrape down sides and bottom for even mixing.
Add eggs and egg yolks one a time adding in vanilla with last egg yolk.
Add 1/3 of the flour mixture at a time (to the butter/egg mixture) alternating with 1/2 of the milk and mixing on low speed just until combined after each addition. Don’t forget to scrape down sides and bottom.
Divide batter among prepared baking pans. Bake in preheated oven 25 – 30 minutes until inserted knife into center of cake comes out clean.
Once cool frost with Strawberry Cream Cheese Whipped Cream. Store cake in an airtight container in refrigerator.
For the topping:
Whip heavy cream until soft peaks form, scrap down sides and bottom even mixing
Ad 1/3 cup powdered sugar and whip until stiff peaks form, must be stiff.
It will have a set sheen. Scrape cream out into a separate bowl.
Whip cream cheese until smooth and fluffy, mix in remaining 2/3 cup powdered sugar and vanilla Add strawberries and mix until uniform in color. Remove bowl from stand mixer, add whipped cream and fold into mixture. Frost over cooled cake.