Lemon Mousse with Berries

David and I had guests for dinner last night.  David was making the entrée and a guest was bringing salad, which left me having to make only an easy hors d'oeuvre (marinated mushrooms).  So, I decided to explore dessert recipes for something out of my comfort zone, and came across a recipe for lemon mousse from The Moosewood Cookbook, that great vegetarian cookbook from the 1970s.  The recipe mentioned the possibility of serving in individual dessert dishes, which gave me the idea to use the lovely goblets I inherited from my mother, who had gotten them from her mother, my Bubbe Schine.  I rarely use them, so all the more reason to give it a try.  It worked out really well, and all the guests were enthusiastic.

Some notes on the recipe:

·      The original recipe said it served 6, so I made 1-1/2 times as much, which yielded what you see in the photo above—8 goblets plus a large bowl of extra.  Most people did have a second serving, but that still left plenty.  The amounts below are from the original recipe, but I've changed the serving designation to 8.

·      The mousse was lovely, but it definitely needed the berries to top it off.

·      There's nothing difficult in this recipe—it just takes time for the different components to come together:  making the custard, beating the egg whites, beating the cream, and prepping the berries.  Enjoy!

Lemon Mousse with Berries

8 servings

Lightly adapted from Mollie Katzen, The Moosewood Cookbook

Preparation takes about 2-1/2 hours (including the 45 minutes of chilling time), and then the mousse needs to chill for several hours, so you'll need to make it in the morning, to serve in the evening.

3 large eggs

3 T. cornstarch

grated rind from 2 lemons

juice from 6 lemons

10 T. honey (1/2 cup plus 2 T.)

dash of salt

dash of cream of tartar

1 pint (16 oz) heavy cream, cold

1/4 t. lemon extract

1 T. honey

fresh berries (I used blueberries and strawberries.)

1.     Separate the eggs.  Set aside the whites, letting them come to room temperature.  Lightly beat the yolks.

2.     Lemon custard:  In a small saucepan, whisk together the cornstarch, lemon juice, 8 T. honey, and the lemon rind.  When the mixture is smooth, cook it over low heat, whisking, until it starts to thicken (about 6-8 minutes).  Remove from the heat.  Beating furiously, whisk the hot lemon mixture into the egg yolks, beating until smooth.  Refrigerate for about 45 minutes, until the mixture has cooled down and begun to solidify.  At the same time, put in the fridge the bowl you'll be using to beat the cream—it helps for the bowl to be chilled.

3.     EGG WHITES: After the lemon mixture has cooled, start beating the egg whites.  Add a dash each of salt and cream of tartar.  Whip until you get stiff peaks, and then fold the whites gently but thoroughly into the chilled lemon mixture.  Refrigerate while doing the next step.

4.     CREAM: Whip the heavy cream in the chilled bowl, adding the lemon extract and drizzling in 1 T. honey.  When the cream has been whipped to soft peaks, fold it into the rest of the mousse.  Put the mousse into the serving dish(es)—either one large bowl or individual dessert dishes. Chill for at least two hours before serving.  During this time, prepare the berries.

5.     BERRIES: Prepare the berries, as needed.  I cut strawberries into quarters or eighths and mixed with a little sugar, enough to get a bit of syrup as the berries sat.  For the blueberries, I sprinkled on sugar, and then cooked them in a saucepan, just until the sugar melted.  I then put the berries in the fridge, taking them out an hour or so before serving to bring them to room temperature.

6.     Serve the mousse with the berries, to spoon on top.

Oven roasted potatoes (and vegetables)

OVEN-ROASTED POTATOES (AND VEGETABLES)

This is a very simple and flexible recipe, given to me by my friend Isabel.  She made it with potatoes only, which is what I did for a few years.  Then I realized you could add other vegetables too.  I've suggested the ones I usually put in; I'm sure others would work too--though you may have to stagger when you put them in if you use something like green beans.  I haven't given amounts, because any amount is fine.  I tend to make more than we will eat at one meal and either freeze the leftovers, or have them for lunch the next day.  You can also make these vegetables right along with a baked chicken, and then you have a whole meal, all ready at the same time. Or you can serve this as a main vegetarian dish, with a salad or soup on the side.

potatoes, with peel left on, washed and cut into chunks (about the size of a large walnut)

carrots, peeled and cut into 1-inch pieces

parsnips, peeled and cut into 1-inch lengths

onions, peeled and quartered

salt

pepper

paprika

garlic powder

thyme (or fresh rosemary, if you happen to have it on hand)

olive oil

Preheat oven to 400.  Put vegetables in a large bowl.  Sprinkle with salt, pepper, paprika (generously), garlic powder, and thyme (generously).  Drizzle olive oil lightly over the vegetables and mix well--vegies should be just lightly coated.  Lightly grease a rimmed baking sheet (or, for easier cleanup, line with aluminum foil and lightly grease that).  Pour vegies onto the baking sheet--they should be in just one layer so they get browned.   (When cooking a huge amount for a crowd, I've used two baking sheets.) Bake for about an hour, turning once during cooking if you think of it.  Vegetables are done when everything is nicely browned and cooked completely through.

Salmon au poivre

I was dubious about how much pepper is used in this recipe, but the recipe comes from a cookbook that I have used a lot, and find very reliable.  No need to be shy with the pepper--this turns out great!  There's something about the pepper that brings out the taste of the salmon, and it also provides a nice crust on the fish.

The recipe is super simple.  The only small effort involved is grinding the pepper.  I use a coffee grinder for this, which makes it easy--you just have to clean out the grinder well before putting it back into coffee service.

SALMON AU POIVRE

adapted from Simply Delicious (a WeightWatchers cookbook)

serves 4

1 lb. salmon fillets

2 T. fresh or bottled lemon juice

1 large clove of garlic, minced (minced garlic from a jar is also fine)

1/2 t. salt

3 T. coarsely ground black pepper 

Place the salmon in a shallow ceramic or glass dish (not metal).  Add the lemon juice, garlic, and salt, turning the salmon to coat both sides.  Let stand about 5 minutes.

On a plate about the size of a salmon fillet, spread out the pepper.  Lightly press the salmon into the pepper, coating both sides.

Spray a non-stick skillet with olive oil spray and set over medium heat.  Add salmon and cook about 4-5 minutes each side, or until done the way you like it.  (I used a George Foreman grill, cooking for a little under 4 minutes.)

I served this with oven-roasted potatoes and corn salad--great meal!  I'll post recipes for those later.

Apples with ice cream and dulce de leche

David and I never have dessert with our everyday dinners, but I enjoy making dessert when we're having guests.  Here's a recipe I've made a couple of times that I really like.  It's easy to make, and easy to fit into a multi-course dinner prep.  Making the dulce de leche is especially fun.  After the first time I made it, I wrote a note in the book, "Yes, it's really this easy!"  I just looked online, and there certainly are more complicated ways to make it from scratch, but I see no reason to try them.  Just simmering an unopened can of condensed milk for 90 minutes produces great results! 

APPLES WITH ICE CREAM AND DULCE DE LECHE

adapted from Diane Rossen Worthington, Seriously Simple: Easy Recipes for Creative Cooks

serves 4

3 T. unsalted butter

4 baking apples (Golden Delicious are good), peeled, cored, and cut into 1/4" slices

2 t. sugar

good vanilla ice cream

1/2 cup dulce de leche (recipe below); can also use purchased caramel sauce, warmed

Prepare the dulce de leche sauce ahead of time—can be done as much as 2 weeks ahead.

Melt the butter in a large skillet, over medium heat.  Add and apply slices, stir to evenly coat with butter and cook for about 10 minutes, stirring occasionally.  Add the sugar and cook for another 5-6 minutes, or until the apples are somewhat browned and soft, but not mushy.

The apples can be prepared as much as 4 hours ahead of serving.  When ready to serve, add a tablespoon or two of water and re-heat.

To serve:  Put a scoop of ice cream in a bowl or small plate.  Add apple slices.  Top with dulce de leche.

dulche de leche

1 recipe of this makes enough for double the apple recipe above

1 14-oz can sweetened condensed milk

1 t. vanilla extract

Choose a large, heavy sauce pan into which you can fit the can of condensed milk and also put a lid on the pan.  Take the wrapper off the can (or leave it on and pull out when it falls off during boiling).  Put the unopened can in the pan and add water to come up about 3/4 of the way up the sides of the can.  Bring to a simmer over medium  heat and then reduce the heat, partially cover, and cook for 45 minutes.  Turn the can over and simmer for another 45 minutes, for a total of 90 minutes cooking time.

Let the can cool in the pan of water until it reaches room temperature.  Open the can and pour out the contents into a small bowl.  Add the vanilla and stir in.  Can be stored in the refrigerator up to two weeks.  Bring to room temperature before serving.

Classy Comfort Food

My go-to comfort food is a simple chicken-rice casserole.  Yesterday I tried out a recipe from Deb Perelman's Smitten Kitchen blog.  Recipes on this blog are tend to be a little more time-consuming than I generally cook, but I was seduced by this recent recipe.  I love chicken marsala, so this was a chance for the same kind of tastes, but in a casserole.  You can also make this without the chicken if you prefer vegetarian.  It turned out really, really good.  I will definitely be rotating it into my cooking.  Next time, I may try it with a little less cheese.

MUSHROOM MARSALA PASTA BAKE

http://smittenkitchen.com/blog/2015/01/mushroom-marsala-pasta-bake/

serves 4 (can be doubled for a crowd)

8 ounces chunky pasta (e.g., penne, ziti)

1 T. olive oil

12 ounces fresh mushrooms, sliced (regular, cremini, or a mixture)

1 medium onion, halved and sliced thin

salt and freshly ground pepper to taste

1/4 c. marsala wine

3 T. unsalted butter

3 T. flour

1-1/2 c. broth (chicken, vegetable, or mushroom)

1/2 c. finely grated parmesan cheese (divided in half)

4 ounces mozzarella (either shredded or cut into small cubes)

2 c. cooked chicken, diced (optional)

3 T. chopped flat leaf parsley (divided 2 T and 1 T)

·      Preheat oven to 400 degrees.  To save on how many pots get dirtied, cook the pasta in a 3-4 quart pot that can also go in the oven.  Directions below assume you're doing that.  If not, you'll be using a total of 3 pots instead of 2.

·      Cook the pasta to the firm side of al dente, about 1-2 minutes before fully done.  Drain the pasta and set it aside.  Set aside the pot without washing.

·      While the pasta is being prepared, start the sauce.  Heat a large pan over high heat.  Add oil and heat it up.  Add mushrooms and cook until they've begun to get shiny, but have not yet released their liquid.

·      Reduce heat to medium-high, add onions, salt, and pepper and sauté until the liquid the mushrooms give off is evaporated.  (It's OK if there's still a little liquid left in the pan.)

·      Add the marsala and cook the mixture, stirring, until it is almost all evaporated.

·      Add butter and stir until melted.

·      Add the flour, stirring until it is all absorbed.

·      Add the broth, a small amount at a time, stirring continuously, and scraping the bottom of the pan as you stir.  Continue adding broth until all has been added.

·      Simmer the mixture for 2 minutes, stirring frequently.  If using the cooked chicken, stir it in now.  Then add 1/4 c. parmesan cheese, all the mozzarella, and 2 T. of the parsley and stir all in together.

·      Spray with olive oil the pasta pot.

·      Transfer the sauce and the drained pasta to the pot.  Sprinkle the remaining parmesan cheese on top.  Bake for about 30 minutes, until the edges of the pasta are golden brown.  Sprinkle with 1 T. parsley and serve.

By the way, this is a good example of how I change up the recipe some if I'm sharing a recipe from someone else.  Some bloggers make explicit what they expect if someone re-posts a recipe:  1) Re-write the instructions in your own words.  (Doesn't have to be entirely new.)  2) Provide a link back to the original recipe.  If I haven't changed anything in the ingredients or process, or if I think the wording is perfect as is, I would just give you a link to the recipe online.

Excellent Recipe Source

You may or may not have noticed that a number of the recipes I've posted have their origin in Elise Bauer's blog, Simply Recipes:  http://www.simplyrecipes.com/  Elise posts a recipe every 2-3 days, and almost all of them look interesting enough that I read through them, and I print out a good many of them as well.  The recipes run the gamut of all types of food, and they tend to be fairly simple, and usually healthy, recipes.  The website has an extensive collection of recipes by category, as well as an index.  You can also subscribe to the blog to see the regular postings.  If she had a cookbook, I would buy it!

Simple Poached Salmon

SIMPLE POACHED SALMON

http://www.simplyrecipes.com/recipes/poached_salmon/

This is about as simple as you can get for preparing salmon.  I purchase very high quality wild-caught Alaskan salmon from Sitka Salmon Shares, and this recipe showcases the flavor of the salmon, pure and simple.  It also takes just a few minutes to prepare and cook.  The other day I felt like making a somewhat elaborate side dish (stuffed peppers), so I decided to try this recipe, to save some time on the salmon.  I will be making it again soon!

Amount of salmon:  figure on something between 4-7 ounces per person.  Up to about 1-1/2 lbs should fit in a standard pan.  When I cooked an 8 oz. fillet, I used the same amount of liquid as indicated for a larger amount, and it turned out fine.

• salmon steaks or fillets, up to about 1-1/2 lbs (or as much as will fit in one layer in your pan
• salt
• 1/2 c. dry white wine (I used Sauvignon Blanc)
• 1/2 c. water
• 1 shallot, sliced, or a few thin onion slices
• a sprinkle of dried dill (or a few sprigs of fresh dill if you have it)
• a few sprigs of parsley
• freshly ground black pepper
• a wedge of lemon—one per serving.

Into a sauté pan, put the wine, water, dill, parsley, and shallots/onions.  Turn up heat to medium and bring to a simmer.

Sprinkle a little salt on the salmon.  Place salmon in the pan, skin-side down.  Cover the pan and cook 5-10 minutes, depending on how thick the fillet is.  (The sockeye fillet I cooked was done in 6 minutes one night, and 7 minutes the next.)  Serve with freshly ground pepper and lemon slices.