White Mousse Tart with Raspberry Sauce Recipe

SERVING For 8 Person

Look for the white baking bar in the same section as the baking chocolate at your supermarket. Not strictly chocolate, it is made of cocoa butter with sugar, milk solids, and flavorings. Serve the raspberry sauce alongside the tart or spooned over each slice.

RECIPE INGREDIENTS
For the Pastry:
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup shortening or butter
4-5 tablespoons water

For the Filling:
1/2 cup sugar
1 envelope unflavored gelatin
1 1/3 cups milk
3 slightly beaten egg yolks
One 6-ounce package white baking bar, chopped
1/2 cup whipping cream

For the Sauce:
one 10-ounce package frozen sweetened red raspberries (in quick-thaw pouch)
Water
1 tablespoon cornstarch
1/3 cup currant jelly

RECIPE METHOD
FOR THE PASTRY: In a medium bowl stir together flour, sugar, cocoa powder, and salt. Cut in shortening or butter till pieces are the size of small peas. Sprinkle water, 1 tablespoon at a time, over dough, tossing with a fork till all is moistened. Form dough into a ball. On a lightly floured surface, roll dough into a 13-inch circle. Ease pastry into an 11-inch tart pan with a removable bottom. Press pastry into fluted sides of tart pan; trim pastry even with the edge of the tart pan. Line unpricked pastry shell with a double thickness of foil. Bake in a preheated 450° oven for 12-15 minutes, or till pastry is set and dry. Cool on a rack.

FOR THE FILLING: In a medium saucepan combine sugar and gelatin. Stir in milk and egg yolks. Cook and stir over medium heat till gelatin dissolves and mixture thickens slightly and just begins to bubble. Stir in chopped white baking bar just till melted. Set the saucepan in a large bowl of ice water for about 15 minutes, or till partially set (consistency of corn syrup), stirring frequently. Or, transfer gelatin mixture to a bowl; chill about 1 hour, or till partially set, stirring occasionally (start watching mixture closely after 40 minutes). Beat whipping cream till soft peaks form (tips curl); fold whipped cream into gelatin mixture. Transfer filling to cooled pastry shell. Chill for 4-24 hours, or till firm.

FOR THE SAUCE: Thaw raspberries. Drain raspberries, reserving syrup. Add water to syrup to equal 3/4 cup. In a small saucepan combine syrup mixture and cornstarch. Stir in currant jelly. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Stir in raspberries. Chill well, then serve with the tart.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

Source: http://www.cooking.com/

Lemon Spaghetti

In Season - Lemon

There are so many delicious lemon recipes out there: lemon bars, lemon piccata, lemon curd, lemon meringue pie--the list goes on and on. Lemons are also typically budget friendly -- So what are you waiting for? Pick up a bag, or just one or two, and get to cookin'!

Ingredients:

1 pound spaghetti

2/3 cup olive oil

2/3 cup grated Parmesan

1/2 cup fresh lemon juice (about 3 lemons)

Salt and freshly ground black pepper

1 tablespoon lemon zest

1/3 cup chopped fresh basil leaves

How To Cook??

Bring a large pot of salted water to a boil and cook pasta until it is tender but still firm to the bite, stirring occasionally, about 8 minutes. Whisk the lemon juice, oil and Parmesan in a bowl to blend.

Drain the pasta and reserve approximately 1 c. of the pasta water. Toss the pasta with the lemon sauce, and pasta water, adding 1/4 c. at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Source: http://verygoodthings.blogspot.com/

Valentine's Day Cherry & Vanilla Cake

Time for another stab at the semi-homemade world of baking. Don't worry -- You'll find no corn nuts and pumpkin seeds on this cake. I will freely proclaim this to be the best cherry cake I've ever had, of which there have been, oh I don't know, 1 or 2. This cake really is amazing! Can you tell how excited I am about it by my exclamation points?! All I can say is don't snub your nose at pre packaged mixes -- you'll just end up looking like a big ol' bitch when you taste this delicious cake.

Ingredients:
1 (18.25 ounce) package white cake mix
1/3 c. oil
1/2 c. water
2 -3 eggs, depending on instructions on box of cake mix.
15 maraschino cherries
3/4 c. maraschino juice1 vanilla bean * Hah! See there you food snobs! I used a real vanilla bean and put it in a box mix cake. Deal with it.

How To Cook??
1. Preheat oven to box directions. Drain the cherries reserving juice; chop cherries in half and reserve.
2. Prepare cake mix according to box directions, adding water and cherry juice to equal the amount of liquid needed for cake mix. (In my case, the amount of water called for on the box was 1 1/4 c. I substituted 3/4 c. cherry juice and 1/2 c. water instead)
3. Fold the cherries and pecans into the cake mix; stirring by hand. Pour mix into 2 round cake pans and bake in preheated oven.
4. When cake has completely cooled, frost; serve and keep unused portions in refrigerator.


Source: http://verygoodthings.blogspot.com/

Crab Cakes with Citrus Mayo

Chipotle hot pepper sauce gives these crab cakes the nicest hint of smoke and fire.

Serving for 8 Person.

Ingredients:

1 tbsp (15 mL) butter

2 cloves garlic, minced

1/2 tsp (2 mL) dried thyme

1/2 cup (125 mL) fresh bread crumbs

2 pkg (each 7 oz/200 g) frozen crabmeat, thawed

1/4 cup (50 mL) minced fresh chives or green onion

1 egg

1 tsp (5 mL) Dijon mustard

1/4 tsp (1 mL) pepper

Citrus Mayo:

2/3 cup (150 mL) light mayonnaise

1-1/2 tsp (7 mL) each grated lemon and orange rind

1-1/2 tsp (7 mL) each lemon and orange juice

1/2 tsp (2 mL) chipotle hot pepper sauce or hot pepper sauce

Watercress Salad:

4 cups (1 L) watercress leaves and tender stems only (about 2 bunches)

4 radishes, thinly sliced

1 Belgian endive, sliced

1 tbsp (15 mL) vegetable oil

1 tbsp (15 mL) extra-virgin olive oil

1 tbsp (15 mL) each lemon and orange juice

1/2 tsp (2 mL) Dijon mustard Pinch each salt and pepper

Preparation:
Citrus Mayo: In small bowl, whisk together mayonnaise, lemon and orange rinds and juice, and hot pepper sauce. Transfer 3 tbsp (50 mL) to separate bowl for crab cakes. Cover and refrigerate remainder for garnish.

In large skillet, melt butter over medium heat; fry garlic and thyme until fragrant, about 1 minute. Add bread crumbs; cook, stirring often, until golden, about 6 minutes. Transfer to shallow dish.

In sieve, pick through crabmeat to remove any cartilage; press to remove liquid. Add to Citrus Mayo. Add chives, egg, mustard and pepper; stir until combined. Press heaping tablespoonfuls (15 mL) into 1/2-inch (1 cm) thick patties; press lightly into bread crumb mixture to coat both sides. (Make-ahead: Freeze on baking sheet until firm, about 2 hours. Layer between waxed paper in airtight container and freeze for up to 2 weeks. Thaw in refrigerator.)

Arrange crab cakes on parchment paper–lined rimmed baking sheet; bake in 425°F (220°C) oven, turning once, until crisp and golden, about 14 minutes.

Watercress Salad: Meanwhile, in large bowl, combine watercress, radishes and endive. In small bowl, whisk together vegetable and olive oils, lemon and orange juices, mustard, salt and pepper; add to watercress mixture and toss to coat. Divide among plates. Top each with 2 crab cakes and spoonful of reserved Citrus Mayo.

Source: http://www.canadianliving.com/

Tropical Fruit Smoothie

Excited children won't have any trouble sipping this delightful smoothie.

Servings: 3 cups (750 mL).

Ingredients:

2 cups (500 mL) frozen tropical fruit mix (such as Europe's Best Fiesta Tropical Blend)

1 cup (250 mL) milk

1/2 cup (125 mL) Balkan-style plain yogurt

1 tbsp (15 mL) liquid honey (optional)

Preparation:
In blender, blend together fruit, milk, yogurt, and honey (if using) until smooth and frothy.

Source: http://www.canadianliving.com/