White Chocolate Mousse with Raspberry Sauce
7 oz. White chocolate- broken into squares
2 Eggs- separated
¼ cup superfine sugar
1 ¼ cups Heavy whipping cream
1 envelope powdered gelatin
2/3 cup plain yogurt
2 tsp Vanilla extract
Line a 4-cup loaf pan with wax paper
Whisk egg yolks and sugar together until pale and thick, and then beat in melted chocolate.
In small saucepan, heat whipping cream to almost boiling. Sprinkle powdered gelatin over it, stirring gently until completely dissolved. Pour into chocolate mixture, whisking vigorously until smooth.
Whisk yogurt and vanilla into mixture.
Whisk egg whites until stiff, then fold into mixture.
Turn into loaf pan, level surface and chill until set.
To serve, invert onto plate, pour raspberry sauce around and garnish with fresh mint leaves.
1 1/3 cups raspberries
3-4 tbsp confectioner’s sugar- sifted
1 tbsp orange liqueur
Process all ingredients together in blender or food processor. Press puree through fine sieve to remove seeds. Chill until ready to serve.
Brussel Sprouts with Pancetta
1 package of Trader Joe’s roasted Brussel sprouts
1 package of diced pancetta (also from Trader Joe’s)
1/2 small sweet onion, caramelized
1 ½ tsp salt
1 tsp ground black pepper
1 tbsp syrupy balsamic vinegar
Slice onion and sauté in olive oil until caramelized. Set aside.
Open Brussel sprout package and begin slicing heads in half. If they feel really firm in middle, remove core.
Cook pancetta in skillet over medium heat until fat rendered, then toss in cut Brussel sprouts.
Heat for 5-7 minutes, add salt & pepper stir then add caramelized onions. Stir together for another minute. Add tbsp of syrupy balsamic and serve.
Syrupy Balsamic vinegar
2 tbsp balsamic vinegar
Place vinegar in small sauce pan. Cook over medium heat until reduced by half. Set aside to cool and then pour over prepared Brussel sprouts.
Venison Meatballs (about 40)
1 pound of ground venison
1 pound of high fat content ground pork
1 cup uncooked oatmeal (Quaker Oats Old-fashioned)
1 ½ tsp salt
1 cup milk
¼ cup dried chopped onion
2 tbsp Worcestershire sauce
Mix meats together thoroughly; add remaining items into bowl with meat and mix completely into meat. (Use your hands!)
Cover baking sheet with tinfoil and spray with cooking oil. Begin making small meatballs and place in sprayed skillet over
medium heat, to lightly brown on both sides about 2-3 minutes each side.
Remove from skillet and place on baking sheet in a single layer. Place baking sheet into pre-heated to 350 degrees F oven.
Cook for appx 30 minutes. Serve with favorite BBQ sauce.
SLO-COOKER CHICKEN LETTUCE CUPS
1 yellow onion, cut into wedges
1 granny smith apple, cut into wedges
6 cloves garlic, smashed
4 uncooked thick bacon slices, chopped
1- whole chicken (4-5 lbs)
1/3 cup plus 1 ½ tsp apple cider vinegar, divided
½ cup water or chicken stock
2/3 cup mayonnaise
1/8 tsp ground red pepper
Bibb lettuce or radicchio leaves
Topping: green onion slices, spicy pickles
Garnish: dried crushed red pepper
Place first 4 ingredients in a 6 Qt slow cooker. Add chicken, 1/3 cup vinegar & ½ cup water or chicken stock.
Sprinkle chicken with salt & black pepper. Cover & cook on low for 5-6 hours or until meat pulls easily from bone.
Remove meat from bones & shred.
Pour cooking liquid through fine wire mesh strainer into a measuring cup, discard solids.
Let cooking liquid stand 10 minutes. Skim fat amd reserve 1/3 cup cooking liquid. Toss remaining liquid with chicken.
Whisk together mayonnaise, red pepper, reserved 1/3 cup liquid, & remaining 1 ½ tsp vinegar. Season with salt & pepper
. Spoon chicken into lettuce leaves, drizzle with sauce, add toppings, garnish & serve.
Quick tip: This recipe says it serves 6, but when using it as side salad & not main course you can feed up to 12.
Quick tip: May need to double lettuce leaves (perhaps one bibb topped by radicchio for stability).
LIGHT CRAB CAKES
8 oz lump crabmeat
2 tbsp finely chopped green onions
1 tbsp finely chopped fresh flat-leaf parsley
2 tbsp canola mayonnaise
1 tsp fresh lemon juice
1 tsp Dijon mustard
½ tsp Old Bay
½ tsp Worcestershire sauce
1/4 tsp kosher salt
1/8 tsp ground red pepper
1 large egg lightly beaten
2/3 cup panko breadcrumbs
1 tbsp olive oil
1 lemon quartered
Pick crab meat, removing any bits of shell. Stir together green onion & next 9 ingredients,
and 1/3 cup of panko in a large bowl. Add crabmeat and gently stir together to combine.
Using wet hands, shape into balls. Dredge balls in remaining panko. Gently flatten balls to
form 4-inch patty. Cook patties in hot oil over medium high heat 3 minutes on each side or until golden. Serve with lemon wedges.
If you want to bake them instead, use 1/3 cup of panko only and place on baking shells, sprinkle with panko before baking at 400o for 20 minutes until cooked to 165degrees internal temp.
Butternut Squash Soup (11 servings)
2- tbsp. vegetable oil
1- large onion cut into 1” pieces
1- tsp. ground ginger
½ tsp. salt
½ tsp. ground mace
½ tsp. dry mustard
¼ tsp. ground cinnamon
¼ tsp. black pepper
1/8 tsp. ground red pepper
6- cups cubed peeled butternut squash (about 2 pounds)
2 ½ cups cubed, peeled sweet potato (about ¾ pound)
¾ cup sliced parsnips (1-inch thick)
5 (10 ½ ounce) cans low salt chicken broth
1- cup skim milk
Butternut squash peels easier if you cut it lengthwise remove seeds & place face down in casserole dish in 350 o oven for 30 minutes. Use melon baller or grapefruit spoon to separate meat from skin. Substitute yams for sweet potatoes
for slightly sweeter taste.
Heat oil in large stockpot over medium heat. Add onion & next 8 ingredients (onion through red pepper); sauté 2
minutes. Reduce heat to low; cover and cook 5 minutes or until onion tender, Add squash, sweet potato, parsnips and broth. Bring to a boil; reduce heat and simmer partially cover, 30 minutes or until tender.
Place 1/3 of vegetable mixture in blender or food processor; process until smoot. Pour puree into large bowl. Repeat procedure with remaining vegetable mixture until all is pureed. Return pureed mixture to stock pot, stir in milk.
Cook over low heat 5 minutes or until thoroughly heated, stirring occasionally.
Slow Cooker Sweet Potato Casserole (8 servings)
2 (29 ounce) cans sweet potatoes, drained & mashed
1/3 cup butter, melted
2 tbsp. white sugar
2 tbsp. brown sugar
1 tbsp. orange juice
2 eggs, beaten
½ cup milk
1/3 cup chopped pecans
1/3 cup brown sugar
2 tbsp. all-purpose flour
2 tbsp. butter melted
Lightly grease slow cooker.
In large bowl, blend sweet potatoes, 1/3 cup melted butter, white sugar & 2 tbsp. brown sugar, Beat in orange juice, eggs & milk. Transfer mixture to crock pot.
In small bowl, combine pecans, 1/3 cup brown sugar, 2 tbsp. melted butter & flour. Spread mixture over sweet potato mixture. Cover crock pot & cook on high 3-4 hours.
(provided by member D.F)
½ stick butter
3 tablespoons of sugar
2 tablespoons butter
1 ounce Orange flavored liqueur (such as Cointreau or Grand Marnier)
1 ounce Cognac
12 sweet crepes
1. In a flambé pan, melt 2 tablespoons of butter; add the sugar and heat until the sugar begins to caramelize.
2. Cut several strips of rind from the orange and one from the lemon; add them to the pan.
3. Add the remaining butter and squeeze the juice from the orange and lemon into the pan. Cook and stir until the sugar is dissolved and the mixture is a little syrupy.
4. Turn the heat to low, add the orange liqueur. One by one, dip the crêpes in the sauce to coat them, and then fold them into quarters in the pan. Repeat until all crepes have been added. Work quickly so the first crepes do not absorb all the sauce.
5. Add the cognac and allow it to heat for a few seconds.
(Flame by carefully tipping the pan toward the burner flame until the cognac ignites.)
6. Shake the pan gently and spoon the sauce over the crêpes (until the flame dies down.)
7. Serve 3 crêpes per portion. Spoon a little of the remaining sauce over each serving. Dust with confectioners’ sugar; garnish with orange slices and serve.