mum of 2
all recipes welcome as there will be quite a lot of kids aswell as 15 adults
Answer
Easter Dinner
Hereâs my interpretation of Easter Dinner
Prime Rib
For roast:
1 [4 rib] prime rib roast with ribs [sometimes called standing rib roast; 9 to 10 lb]
1/2 oz dried porcini mushrooms, ground to a powder in a blender
1 tablespoon kosher salt
3/4 teaspoon black pepper
For sauce:
2 small onions [1 left unpeeled and halved lengthwise, and 1 peeled and chopped]
6 tablespoons unsalted butter
3 large shallots, chopped
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, smashed
1 tablespoon tomato paste
2 sprigs parsley
1 sprig fresh thyme
1 Turkish bay leaf
4 black peppercorns
1 [750 ml] bottle dry red wine such as a good-quality Côtes du Rhône
1/2 oz dried porcini mushrooms
2 cups boiling-hot water
2/3 cup veal demi-glace
1/2 teaspoon salt
Special equipment: an instant-read thermometer
Cook roast:
Let roast stand at room temperature 1 hour.
Put oven rack in middle position and preheat oven to 450°. Trim all but a thin layer of fat from roast, then rub roast all over with porcini powder, salt, and pepper. Transfer to a rack set in a 13- by 9-inch roasting pan. Roast beef 20 minutes, then reduce temperature to 350° and roast until thermometer inserted into center of meat registers 110°F, 1 1/2 to 2 hours more. Transfer to a large platter and let stand, uncovered, 30 minutes. [Internal temperature of meat will rise to 130° for medium-rare].
Prepare sauce while meat comes to room temperature and roasts:
Cook halved onion, cut sides down, undisturbed, in 1 tablespoon butter in a 2-quart heavy nonreactive saucepan over moderate heat until browned well, about 4 minutes. Add chopped onion, shallots, carrot, celery, garlic, and 2 tablespoons butter and reduce heat to moderately low, then cook, covered, stirring occasionally, until chopped vegetables are softened, 8 to 10 minutes. Add tomato paste, herbs, bay leaf, peppercorns, and 2 cups wine and boil, uncovered, over moderately high heat until liquid is reduced to about 1/4 cup, 25 to 30 minutes. Pour through a fine-mesh sieve set into another 2-quart heavy saucepan, pressing on and then discarding solids.
While wine reduces, soak porcini in boiling-hot water [2 cups] in a bowl until softened, about 20 minutes. Drain porcini in a paper-towel-lined sieve set over a bowl and reserve soaking liquid. Rinse porcini and pat dry, then finely chop. Set aside.
Add porcini-soaking liquid, demi-glace, and remaining 1 3/4 cups wine to reduced liquid in saucepan and boil, uncovered, over moderately high heat, skimming off froth occasionally, until reduced to about 2 cups, 20 to 35 minutes. Stir in reserved porcini, then reduce heat to low and whisk in 1/2 teaspoon salt, any juices from meat accumulated on platter, and remaining 3 tablespoons butter until incorporated.
Slice roast across the grain and serve with sauce on the side.
Cooks' notes:
⢠Sauce can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat before using.
⢠Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients.
Popovers
I developed this recipe without a popover form pan, so even if you donât own one, you
can make these light and airy popovers in a regular muffin tin.
Ingredients
1 cup sifted flour
1/2 teaspoon salt
2 large eggs
1 cup milk
melted unsalted butter for brushing the popover or muffin pan
Method
Heat oven to 450°
Into a bowl sift together the flour and the salt. In a small bowl whisk together the eggs and the milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is smooth. Heat a six-cup popover pan or six 2/3 cup custard cups or nine 1/2 cup muffin
tins for 5 minutes, or until it is hot, brush the cups with the melted butter, and fill them half full with the batter.
Bake the popovers in the middle of the 450°. oven for 20 minutes, reduce the heat to 375°., and bake the popovers for 20 minutes more, or until they are golden brown and crisp.
Garlic Sautéed Broccolini
Ingredients
2 lb Broccolini [sometimes called baby broccoli] ends trimmed
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/4 cup chicken broth [low - fat and/or low - sodium recommended]
Method
Cook Broccolini in a large pot of boiling salted water until stems are crisp-tender, about 5 minutes. Drain in a colander, then plunge into a large bowl of ice and cold water to stop cooking. Drain again and pat dry with paper towels.
Heat 1 1/2 teaspoons oil in a skillet over moderately high heat until hot but not smoking. Add half of garlic and 1/4 teaspoon red pepper flakes and sauté, stirring, until garlic is golden, about 1 minute. Add half of Broccolini and 2 tablespoons stock and cook, stirring, 2 minutes.
Transfer to a serving dish, then repeat with remaining oil, garlic, red pepper flakes, Broccolini, and stock. Season with salt.
Limoncello Cheesecake Squares
Ingredients
butter, for the pan
8 ounces purchased biscotti
6 tablespoons unsalted butter, melted
3 tablespoons grated lemon zest
1 12 ounce container fresh whole milk ricotta, drained, at room temperature
2 8 ounce packages Mascarpone, at room temperature
1 1/4 cups sugar
1/2 cup limoncello liqueur [see Bakerâs Note]
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
Method
Preheat the oven to 350°
Butter the bottom of a 9 x 9 x 2 baking pan. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom [not up the side] of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour [the cake will become firm when it cools].
Transfer the cake to a rack; cool 1 hour. Cover and refrigerate until the cheesecake is cold and firm, at least 8 hours and up to 2 days. Cut the cake into squares and serve.
Bakerâs Note: Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets. If Limoncello is unavailable, make your own!
Limoncello
Ingredients
10 lemons
1 750 ml bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Method
Use a vegetable peeler to remove the peel from the lemons in long strips [reserve the lemons for another use]. Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2 quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
Easter Dinner
Hereâs my interpretation of Easter Dinner
Prime Rib
For roast:
1 [4 rib] prime rib roast with ribs [sometimes called standing rib roast; 9 to 10 lb]
1/2 oz dried porcini mushrooms, ground to a powder in a blender
1 tablespoon kosher salt
3/4 teaspoon black pepper
For sauce:
2 small onions [1 left unpeeled and halved lengthwise, and 1 peeled and chopped]
6 tablespoons unsalted butter
3 large shallots, chopped
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, smashed
1 tablespoon tomato paste
2 sprigs parsley
1 sprig fresh thyme
1 Turkish bay leaf
4 black peppercorns
1 [750 ml] bottle dry red wine such as a good-quality Côtes du Rhône
1/2 oz dried porcini mushrooms
2 cups boiling-hot water
2/3 cup veal demi-glace
1/2 teaspoon salt
Special equipment: an instant-read thermometer
Cook roast:
Let roast stand at room temperature 1 hour.
Put oven rack in middle position and preheat oven to 450°. Trim all but a thin layer of fat from roast, then rub roast all over with porcini powder, salt, and pepper. Transfer to a rack set in a 13- by 9-inch roasting pan. Roast beef 20 minutes, then reduce temperature to 350° and roast until thermometer inserted into center of meat registers 110°F, 1 1/2 to 2 hours more. Transfer to a large platter and let stand, uncovered, 30 minutes. [Internal temperature of meat will rise to 130° for medium-rare].
Prepare sauce while meat comes to room temperature and roasts:
Cook halved onion, cut sides down, undisturbed, in 1 tablespoon butter in a 2-quart heavy nonreactive saucepan over moderate heat until browned well, about 4 minutes. Add chopped onion, shallots, carrot, celery, garlic, and 2 tablespoons butter and reduce heat to moderately low, then cook, covered, stirring occasionally, until chopped vegetables are softened, 8 to 10 minutes. Add tomato paste, herbs, bay leaf, peppercorns, and 2 cups wine and boil, uncovered, over moderately high heat until liquid is reduced to about 1/4 cup, 25 to 30 minutes. Pour through a fine-mesh sieve set into another 2-quart heavy saucepan, pressing on and then discarding solids.
While wine reduces, soak porcini in boiling-hot water [2 cups] in a bowl until softened, about 20 minutes. Drain porcini in a paper-towel-lined sieve set over a bowl and reserve soaking liquid. Rinse porcini and pat dry, then finely chop. Set aside.
Add porcini-soaking liquid, demi-glace, and remaining 1 3/4 cups wine to reduced liquid in saucepan and boil, uncovered, over moderately high heat, skimming off froth occasionally, until reduced to about 2 cups, 20 to 35 minutes. Stir in reserved porcini, then reduce heat to low and whisk in 1/2 teaspoon salt, any juices from meat accumulated on platter, and remaining 3 tablespoons butter until incorporated.
Slice roast across the grain and serve with sauce on the side.
Cooks' notes:
⢠Sauce can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat before using.
⢠Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients.
Popovers
I developed this recipe without a popover form pan, so even if you donât own one, you
can make these light and airy popovers in a regular muffin tin.
Ingredients
1 cup sifted flour
1/2 teaspoon salt
2 large eggs
1 cup milk
melted unsalted butter for brushing the popover or muffin pan
Method
Heat oven to 450°
Into a bowl sift together the flour and the salt. In a small bowl whisk together the eggs and the milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is smooth. Heat a six-cup popover pan or six 2/3 cup custard cups or nine 1/2 cup muffin
tins for 5 minutes, or until it is hot, brush the cups with the melted butter, and fill them half full with the batter.
Bake the popovers in the middle of the 450°. oven for 20 minutes, reduce the heat to 375°., and bake the popovers for 20 minutes more, or until they are golden brown and crisp.
Garlic Sautéed Broccolini
Ingredients
2 lb Broccolini [sometimes called baby broccoli] ends trimmed
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/4 cup chicken broth [low - fat and/or low - sodium recommended]
Method
Cook Broccolini in a large pot of boiling salted water until stems are crisp-tender, about 5 minutes. Drain in a colander, then plunge into a large bowl of ice and cold water to stop cooking. Drain again and pat dry with paper towels.
Heat 1 1/2 teaspoons oil in a skillet over moderately high heat until hot but not smoking. Add half of garlic and 1/4 teaspoon red pepper flakes and sauté, stirring, until garlic is golden, about 1 minute. Add half of Broccolini and 2 tablespoons stock and cook, stirring, 2 minutes.
Transfer to a serving dish, then repeat with remaining oil, garlic, red pepper flakes, Broccolini, and stock. Season with salt.
Limoncello Cheesecake Squares
Ingredients
butter, for the pan
8 ounces purchased biscotti
6 tablespoons unsalted butter, melted
3 tablespoons grated lemon zest
1 12 ounce container fresh whole milk ricotta, drained, at room temperature
2 8 ounce packages Mascarpone, at room temperature
1 1/4 cups sugar
1/2 cup limoncello liqueur [see Bakerâs Note]
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
Method
Preheat the oven to 350°
Butter the bottom of a 9 x 9 x 2 baking pan. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom [not up the side] of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour [the cake will become firm when it cools].
Transfer the cake to a rack; cool 1 hour. Cover and refrigerate until the cheesecake is cold and firm, at least 8 hours and up to 2 days. Cut the cake into squares and serve.
Bakerâs Note: Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets. If Limoncello is unavailable, make your own!
Limoncello
Ingredients
10 lemons
1 750 ml bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Method
Use a vegetable peeler to remove the peel from the lemons in long strips [reserve the lemons for another use]. Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2 quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
Romantic Dinner Ideassss?
jerseysz_f
this weekend is veryy special and i wanted some dinner and dessert ideas .. send me recipesss =] please and thank you <3
maybe something with shrimp =]
Answer
Ooh, I was going to say, seafood is always romantic! =] And steak to go along with it...and something yummy for dessert!
Cilantro-Lime Shrimp Kebabs
3 tablespoons canola oil or toasted sesame oil
2 tablespoons chopped fresh cilantro
1 teaspoon freshly grated lime zest
3 tablespoons lime juice
1/2 teaspoon salt
12 raw shrimp (8-12 per pound), peeled and deveined
3 jalapeno peppers, stemmed, seeded and quartered lengthwise
2 plums, pitted and cut into sixths
Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapenos and plums to the remaining marinade; toss to coat.
Preheat grill to medium-high.
Make 4 kebabs, alternating shrimp, jalapenos and plums evenly among the skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes Total. Drizzle with the reserved dressing.
Beef Tenderloin with Chocolate Wine Sauce
1 (2-pound) beef tenderloin roast
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons olive oil
1/2 cup chopped shallots
1 small carrot, finely chopped
1 stalk celery, finely chopped (about 1/4 cup)
1 clove garlic, minced (about 1 teaspoon)
2 cups dry red wine
2 cups low-sodium beef broth
2 tablespoons tomato paste
1 bay leaf
1 sprig fresh thyme
1 tablespoon unsweetened natural cocoa powder
1 teaspoon chopped fresh rosemary leaves
Preheat the oven to 425 degrees F.
Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
White Chocolate Mouse in Chocolate Meringue Shells with Raspberry Coulis
5 ounces good quality white chocolate (just slightly less than 1 cup)
1/4 cup (4 tablespoons) unsalted butter
*2 large eggs, separated
2 teaspoons Grand Marnier liqueur
3 tablespoons sugar
2/3 cup cold heavy cream
Raspberry Coulis, recipe below
Chocolate Meringue Shells, recipe below
1 large orange, segmented, garnish
1/2 pint fresh raspberries, garnish
Sprigs fresh mint, garnish
In the top of a double boiler or in a stainless steel bowl placed over a pot of barely simmering water, place the chocolate and cook, stirring occasionally, until the chocolate is melted and smooth. Remove from the heat and whisk in the butter. Add the egg yolks and whisk until smooth. (The high fat content of the mixture may cause it to separate, but continue whisking and it will come back together). Add the Grand Marnier and mix well.
In a separate bowl, beat the egg whites until frothy. Add the sugar and beat until stiff peaks form. Transfer to a large bowl.
In a separate bowl, whip the cream until stiff, and fold into the egg whites. Fold 1/3 of the egg white mixture into the chocolate to lighten, and then fold back into the egg white bowl until blended, being careful not to over mix.
Cover and refrigerate until ready to serve.
To serve, spoon about 3 tablespoons of the raspberry coulis into the center of 4 dessert plates and top with a chocolate meringue shell. Decoratively arrange the orange segments, raspberries and mint around the meringues and fill the meringues with the mousse. Serve immediately.
Raspberry Coulis:
1/4 cup sugar
1/4 water
2 cups fresh raspberries, rinsed and picked over
Combine the sugar and water in a medium heavy pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.
Transfer to a blender or food processor, and puree on high speed. Strain through a fine mesh strainer, pressing down with a rubber spatula to extract as much juice as possible. If too thick, add water a teaspoon at a time to reach the desired consistency.
Cover and refrigerate until ready to use. (The coulis can be refrigerated in an airtight container for up to 3 days.)
Chocolate Meringue Shells:
3 large egg whites
1/4 teaspoon cream of tartar
Pinch salt
3/4 cup sugar
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa, sifted
Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper or non-stick mat, such as a silpat.
In a very clean large bowl, using very clean beaters, beat the egg whites, cream of tartar and salt until soft peaks form. Beating, gradually add the sugar and vanilla until stiff peaks form and the mixture becomes glossy. Fold in the cocoa powder and transfer to a pastry bag with a plain tip. Pipe the meringue into large circles onto the prepared baking sheet, making the sides higher than the center to make a bowl-shape for holding the mousse and leaving 1-inch space between each. (Alternatively, drop the meringue with a spoon onto the baking sheet and form large circles, pressing with the back of the spoon to make indentations in the centers.) Bake on the middle rack of the oven for 1 hour. Turn off the heat and leave in the oven until the meringues are dry and the tops have slightly cracked, about 1 hour.
Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Serve at room temperature. (The meringues can be made in advance and kept in an airtight container at room temperature for up to 2 days.)
Ooh, I was going to say, seafood is always romantic! =] And steak to go along with it...and something yummy for dessert!
Cilantro-Lime Shrimp Kebabs
3 tablespoons canola oil or toasted sesame oil
2 tablespoons chopped fresh cilantro
1 teaspoon freshly grated lime zest
3 tablespoons lime juice
1/2 teaspoon salt
12 raw shrimp (8-12 per pound), peeled and deveined
3 jalapeno peppers, stemmed, seeded and quartered lengthwise
2 plums, pitted and cut into sixths
Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapenos and plums to the remaining marinade; toss to coat.
Preheat grill to medium-high.
Make 4 kebabs, alternating shrimp, jalapenos and plums evenly among the skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes Total. Drizzle with the reserved dressing.
Beef Tenderloin with Chocolate Wine Sauce
1 (2-pound) beef tenderloin roast
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons olive oil
1/2 cup chopped shallots
1 small carrot, finely chopped
1 stalk celery, finely chopped (about 1/4 cup)
1 clove garlic, minced (about 1 teaspoon)
2 cups dry red wine
2 cups low-sodium beef broth
2 tablespoons tomato paste
1 bay leaf
1 sprig fresh thyme
1 tablespoon unsweetened natural cocoa powder
1 teaspoon chopped fresh rosemary leaves
Preheat the oven to 425 degrees F.
Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
White Chocolate Mouse in Chocolate Meringue Shells with Raspberry Coulis
5 ounces good quality white chocolate (just slightly less than 1 cup)
1/4 cup (4 tablespoons) unsalted butter
*2 large eggs, separated
2 teaspoons Grand Marnier liqueur
3 tablespoons sugar
2/3 cup cold heavy cream
Raspberry Coulis, recipe below
Chocolate Meringue Shells, recipe below
1 large orange, segmented, garnish
1/2 pint fresh raspberries, garnish
Sprigs fresh mint, garnish
In the top of a double boiler or in a stainless steel bowl placed over a pot of barely simmering water, place the chocolate and cook, stirring occasionally, until the chocolate is melted and smooth. Remove from the heat and whisk in the butter. Add the egg yolks and whisk until smooth. (The high fat content of the mixture may cause it to separate, but continue whisking and it will come back together). Add the Grand Marnier and mix well.
In a separate bowl, beat the egg whites until frothy. Add the sugar and beat until stiff peaks form. Transfer to a large bowl.
In a separate bowl, whip the cream until stiff, and fold into the egg whites. Fold 1/3 of the egg white mixture into the chocolate to lighten, and then fold back into the egg white bowl until blended, being careful not to over mix.
Cover and refrigerate until ready to serve.
To serve, spoon about 3 tablespoons of the raspberry coulis into the center of 4 dessert plates and top with a chocolate meringue shell. Decoratively arrange the orange segments, raspberries and mint around the meringues and fill the meringues with the mousse. Serve immediately.
Raspberry Coulis:
1/4 cup sugar
1/4 water
2 cups fresh raspberries, rinsed and picked over
Combine the sugar and water in a medium heavy pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.
Transfer to a blender or food processor, and puree on high speed. Strain through a fine mesh strainer, pressing down with a rubber spatula to extract as much juice as possible. If too thick, add water a teaspoon at a time to reach the desired consistency.
Cover and refrigerate until ready to use. (The coulis can be refrigerated in an airtight container for up to 3 days.)
Chocolate Meringue Shells:
3 large egg whites
1/4 teaspoon cream of tartar
Pinch salt
3/4 cup sugar
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa, sifted
Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper or non-stick mat, such as a silpat.
In a very clean large bowl, using very clean beaters, beat the egg whites, cream of tartar and salt until soft peaks form. Beating, gradually add the sugar and vanilla until stiff peaks form and the mixture becomes glossy. Fold in the cocoa powder and transfer to a pastry bag with a plain tip. Pipe the meringue into large circles onto the prepared baking sheet, making the sides higher than the center to make a bowl-shape for holding the mousse and leaving 1-inch space between each. (Alternatively, drop the meringue with a spoon onto the baking sheet and form large circles, pressing with the back of the spoon to make indentations in the centers.) Bake on the middle rack of the oven for 1 hour. Turn off the heat and leave in the oven until the meringues are dry and the tops have slightly cracked, about 1 hour.
Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Serve at room temperature. (The meringues can be made in advance and kept in an airtight container at room temperature for up to 2 days.)
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Title Post: anybody got any good recipes for an easter dinner party?
Rating: 93% based on 9658 ratings. 4 user reviews.
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Rating: 93% based on 9658 ratings. 4 user reviews.
Author: Unknown
Thanks For Coming To My Blog
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