It’s National Mousse Day!

Don’t miss a moment of all the Holiday mirth…especially on National Mousse Day.
The Menu Shoppe has it covered.  And these finds for your
enjoyment.
Not always dessert.  Here’s an elegant dish ideal as a First Course or appetizer.
Salmon Horseradish Mousse with Caviar
  • 1 envelope unflavored gelatin (about 1 tablespoon)
  • 1/2 cup cold water
  • 3 tablespoons chopped onion
  • 1 tablespoon chopped fresh dill sprigs (rinse and spin dry before chopping) or 1/2 teaspoon dried dill, crumbled
  • 2 tablespoons fresh lemon juice
  • a 14 3/4-ounce can sockeye salmon, drained, or 1 1/4-pound fresh salmon fillet, cooked and crumbled (about 2 cups)
  • a 6-ounce jar horseradish, drained and squeezed dry (about 1/4 cup)
  • 1/2 cup mayonnaise
  • 1 cup sour cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon paprik
  • 2 ounces salmon roe
In a small saucepan sprinkle gelatin over water and let soften 1 minute. Gently heat mixture over moderately low heat, stirring until gelatin dissolves (do not let boil). In a food processor purée onion. Add gelatin mixture and all remaining ingredients except salmon roe and purée until smooth.
Lightly oil a 1-quart terrine or loaf pan (8 1/2 by 3 1/4 by 2 1/2 inches) and spread half of mousse evenly on bottom. Gently spread salmon roe evenly over mousse. Spoon remaining mousse evenly over salmon roe.  Chill mousse, covered, at least 12 hours.
Just before serving, run a thin knife around edges of terrine or loaf pan and dip terrine or loaf pan in hot water 5 to 10 seconds. Invert mousse onto a platter.
Serve this mousse as a first course with rustic rye slice, or blini.  Or as an hors d’oeuvre with crackers.  Accompanied best by sparkling champers or iced vodka.
Cheery and festive.  And simple!
Candy Cane Mousse
 2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2/3 cup finely crushed peppermint flavored candy
Miniature candy canes for festive trim
Beat cream, sugar and vanilla until stiff.  Fold in finely crushed candy canes to blend.  Place mixture into individual dessert goblets and dress with a miniature candy cane.
A snifter of schnapps and brandy perhaps?
Iced Coffee Mousse
1/2 teaspoon unflavored gelatin
2 tablespoons water
1/2 cup sweetened condensed milk (not evaporated)
1 1/2 teaspoons instant espresso powder
1/2 teaspoon vanilla
1/2 cup well-chilled heavy cream
In a small saucepan sprinkle the gelatin over the water and let it soften for 2 minutes. Add the milk and the espresso powder and heat the mixture over moderate heat, whisking constantly, until the powder is dissolved.
Remove the pan from the heat, stir in the vanilla, and set the pan in a bowl of ice and cold water, stirring the mixture every few minutes until it is thick and cold. In a small bowl beat the cream until it just holds stiff peaks and fold the coffee mixture into it gently but thoroughly.
Spoon the mousse into 2 chilled long-stemmed glasses and chill until ready to serve.
Serve with iced Kahlua or your favorite roast.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers


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