This is the composed salad that we serve every Christmas Eve. Tradition!
This is the Chocolate Mousse Trifle that we served this Christmas Eve–destined to become a tradition.
I hope that your holidays have been merry, and that good things loom on your horizon in the new year. As we make our exit from 2011, a bit of a roller coaster year in our household, I’ve been thinking about cycles: beginnings and endings. There’s a life to everything–relationships, jobs, homes—and when one cycle ends, it lays the foundation for a new, often better cycle. In the meantime, there’s that odd place “in between” where one cycle is ending and the other has yet to take hold. Uncertainty can be uncomfortable. It’s a great life lesson, likely to repeated again and again, recognizing endings, forging new beginnings, and surrendering to What Is, in the moment.
I don’t mean to wax all philosophical–this is, after all, a food blog. But we all experience changes–big and small—and life filters into the world of food! Bill recently had a health scare, potential cancer, and he lost his job of 23 years. That he learned both things side-by-side one recent afternoon (“You are cancer-free” from his doctor, post-biopsy, to “We need to discuss your departure date” in a voice message from his manager.) puts a stark perspective on what is really important, what is indeed a blessing.
With big change inevitable in 2012, I know that we’ll all land on our feet–just like our new cat, Sid. In the meantime, I’m sharing two recipes from our holiday dinner, a great beginning: Composed Winter Salad with Brown Sugar Vinaigrette and an amazing ending: Chocolate Mousse Trifle.
Come the new year, I’ll still be cooking, blogging, and staying connected. Always good things in the kitchen and the garden!
Best wishes to you all. As always, thank you for visiting Good Food Matters.
CHOCOLATE MOUSSE TRIFLE
12 oz. Bittersweet Chocolate
6 T. Strong Coffee
2 T. Vanilla
2 T. Creme de Cacao
2 T. Creme de Cassis
2 sticks Unsalted Butter, softened, cut into pieces
8 Eggs, separated
1/2 cup Sugar
1 package Savoiardi (firm Italian ladyfingers)
Heady Dipping Liquid: 1/2 c. Strong Coffee, 2 t. Vanilla, 4 T. Rum
Whipped Topping Garnishes:
2 cups Heavy Cream, divided
1/2 c. Confectioner’s Sugar, divided
1 T. Vanilla
2 T. Cocoa Powder
In a heavy 2 qt. saucepan under low heat, melt the chocolate and coffee together.
Whisk in the vanilla and liqueurs. Then, stir in the butter, one chunk at a time, until it becomes smooth and shiny. Remove from heat.
Using an electric mixer with a balloon whisk, beat the egg yolks and sugar together until the yolks become really pale yellow and thickened, almost triple in volume. This will take several (at least 5) minutes. The yolks will cling to the whisk.
Check your chocolate mixture; it should be warmâ€”but not hot.
Beat it into the thickened egg yolks; the mixture will seem like chocolate mayonnaise.
Pour this into another large mixing bowl.
Clean and dry your mixer bowl and whisk. Beat the egg whites until stiff and glossy. Fold about Â¼ of the whites into the chocolate mixture to lighten it, then fold in the remaining whites.
Select a pretty glass bowl. One by one, dip the ladyfingers into the coffee-rum mixture and line the bottom of the bowl. Spoon in a layer of mousse. Repeat with another layer of dipped ladyfingers, then more mousse until bowl is filled.
Whip one cup of cream with vanilla and 1/4 cup confectioner’s sugar. Set aside. Whip remaining cup with 2 T. cocoa powder and 1/4 cup confectioner’s sugar.
Smooth the vanilla whipped cream over the top of the trifle. Pipe rosettes with the cocoa whipped cream. Garnish with chocolate shavings, chopped toffee, hazelnuts, or berries, if desired.
Refrigerate for at least 4 hours before serving.
Serves a crowd! (12-16 servings)
FESTIVE WINTER SALAD
Citrus Fruits: Clementines and Ruby Grapefruit
Maytag Blue Cheese
Brown Sugar Vinaigrette
BROWN SUGAR VINAIGRETTE (aka Southern Sweet-Sour Vinaigrette)
4 T. White Balsamic Vinegar
2 T. Grapefruit Juice
1 t. Celery Seed
1 t. Paprika
1/4 cup Demerara Sugar
1/4 piece of a medium Onion
2 t. Dijon Mustard
1 t. Salt
1/2 t. Black Pepper
1 cup Olive Oil
Place all of ingredients EXCEPT the olive oil into a food processor fitted with a swivel blade. Pulse until the onion is pureed into the mixture. While the processor is running, pour in the olive oil slowly. It will incorporate nicely into the vinaigrette. The dijon will keep the dressing emulsified.
Sid is living the good life!