Homemade Rocks! Luscious Lemon Mousse

Posted on September 14, 2011

The other day my kitchen counter was covered with plates of luscious lemon mousse, garnished with sugared strawberries, fresh flowers (that I bought to coat with sugar, along the lines of candied violets, but my attempt failed miserably), and crispy, Aussie-style coconut-cornflake cookies. I think my guests liked it…or, at least, the glasses came back clean. I was one dessert short (you can see the missing mousse in the front row), so I filled my husband’s glass with homemade banana ice cream. No one noticed the difference except him, though I have to admit, I felt pangs of guilt because I know this mousse is one of his favorite desserts. He said he liked the banana ice cream just fine, but he still missed his share of the mousse. Guess I’ll have to make it again. Here’s the recipe if you want to give it a go.

Luscious Lemon Mousse

You will need three bowls to make this mousse: one for the whipped cream, another for the lemon-yolk mixture, and a third for the egg whites. It can be made a day in advance, which is perfect for entertaining. If you want to make a pretty garnish, instead of 1-1/4 cups of heavy cream, you can whip 1-1/2 cups and reserve some to make rosettes on top of the mousse. (Please note that this dessert contains raw egg.)

Serves 8 to 10
1 tablespoon powdered gelatin
1-1/4 cups heavy cream
3 large eggs, separated
1 cup plus 2 tablespoons superfine sugar
Grated rind of 2 lemons
1/3 cup freshly squeezed lemon juice
¼ teaspoon cream of tartar
  1. Have ready a medium serving bowl, glass cups, or ramekins to serve this mousse.
  2. In a ½-cup metal measuring cup, combine the gelatin and ¼ cup cold water; set aside. (Note: The reason for the metal cup is that you will be placing it in hot water to dissolve the gelatin later on.)
  3. Whip the heavy cream until soft peaks form, then cover and refrigerate until ready to use.
  4. In  a large bowl, combine the yolks and 1 cup of the sugar. Beat with an electric mixer on medium speed until thick and pale yellow, about 3 minutes. Add the lemon rind and lemon juice and beat on low speed for 30 seconds; set aside.
  5. In a large bowl (make sure the bowl is very clean), combine the reserved egg whites and cream of tartar. Beat with an electric mixer on low speed for 30 seconds. Increase the speed to medium and beat for 30 seconds more, until frothy bubbles begin to appear. Add the remaining 2 tablespoons of sugar, increase speed to high, and continue beating until soft, glossy peaks form, about 3 minutes. Set aside.
  6. Soften the gelatin by placing the metal measuring cup in a shallow pan filled with boiling hot water. Stir until the gelatin becomes a smooth liquid with no lumps.
  7. Using a whisk, mix the gelatin into the reserved lemon-yolk mixture, stirring until well combined. Using a rubber spatula, gently fold in the reserved egg whites; be careful not to deflate them, but make sure they are evenly incorporated. Then, gently fold in the whipped cream, and transfer the mousse to the serving bowl, or evenly divide it among individual serving cups.
  8. Cover and refrigerate until set, about 2 to 3 hours. Garnish with whipped cream, if desired.



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Perfect eggs for mom…made by mom just the way she likes them

Posted on May 9, 2011

When it comes to cooking eggs, I’m super picky, so picky that I have to make them myself. The yolk has to be perfectly cooked in over-easies, my scrambled eggs have to be just-set (not hard and rubbery), and my omelet has to has to be perfectly cooked in the middle without any brown on the outside. Strange, eh? In fact, it’s so bad that I even make my own eggs in hotels…whenever they let me. The cook behind the egg station usually looks at me kind of funny, like, are you crazy lady, but then obliges. I wanted to try something different for Mother’s Day, so I created these mini casseroles made with steamed spinach, sauteed mushrooms, Parmesan cheese, an egg,  and drizzle of cream. They were lovely with whole wheat bread and a cappuccino. I’m working on the recipe and will it share later.

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Hello Sunshine! Brunch Casserole with Spinach and Red Bell Peppers

Posted on December 22, 2010

img_23171Look no further for a delicious breakfast or brunch casserole for the holidays. Vary the ingredients according to your family’s tastes. To avoid a soggy mess, be sure that any fresh vegetables that have a high water content, such as mushrooms, bell peppers, or squash, are sauteed before adding. Almost any type of bread can be used; however, stale slices of French or Italian bread work best. Also, any type of good melting cheese, such as Havarti, Gruyere, Monterey Jack, Fontina, or Colby, can be substituted for the sharp cheddar. For a decadent splurge, half-and-half can be substituted for the whole milk. P.S. This recipe, like so many of my other favorites, comes from my book Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be (you don’t have to be pregnant to buy a copy…I have many friends who buy it solely for the recipes; the nutritional advice is a bonus).

Brunch Casserole with Spinach and Red Bell Peppers

Serves 6
1 tablespoon unsalted butter, softened
1 supermarket French or Italian baguette, cut into enough 1/2-inch slices to make two layers in an 8 x 8 x 2-inch baking dish, spread out on a baking sheet or tray and left to dry
One 10-ounce package chopped frozen spinach, thawed and squeezed dry
6 ounces (about 1-3/4 cups) grated sharp cheddar cheeese
1/2 cup jarred roasted red peppers, drained and chopped
2 scallions, trimmed and thinly sliced
2 tablespoons chopped fresh dill
6 large eggs
1-3/4 cups whole milk
1-1/2 teaspoons salt
Freshly ground pepper, to taste

  1. Grease an 8 x 8 x 2-inch Pyrex baking dish with most of the butter. Spread any leftover butter on as many bread slices as possible; set aside.
  2. Arrange half of the bread slices in a single layer in the baking dish. Scatter half of the spinach, cheese, red peppers, scallions, and dill over the slices. Arrange a second layer of bread on top of the first and cover with the remaining spinach, red peppers, scallions, and dill. Sprinkle half of the remaining cheese on top and set aside.
  3. Whisk the eggs, milk, salt, and pepper in a bowl. Pour evenly over the casserole and cover with plastic wrap, pressing it directly against the surface. Press gently to make sure that the bread absorbs the liquid. Then place a weight (such as a bag of rice or a couple of cans) on top of the plastic wrap to keep the bread submerged. Refrigerate for at least 1 hour, or overnight.
  4. Remove the casserole from the refrigerator and preheat the oven to 350 degrees F. Just before baking, remove the plastic wrap from the casserole and sprinkle the remaining cheese over the top. Bake for 40 minutes, or until puffed and the middle has set. (Note: The internal temperature of this casserole should reach 165 degrees F on an instant-read thermometer inserted into the center of the dish.) Remove the casserole from the oven and let cool for 10 minutes before serving.

Approximate Nutritional Information: Serving size: One-sixth of this brunch casserole; Calories: 453 cals; Protein: 21 g; Carbohydrates: 34 g; Fat: 26 g; Fiber: 3 g; Sodium: 1195 mg; Calcium: 414 mg; Vitamin A: 4,919 IU; Vitamin C: 27 mg; Folic Acid: 136 mcg; Diabetic Exchange: Bread/Starch 2, Fat 2, Meat (Medium Fat) 2

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The Perfect Hard-Boiled Egg

Posted on August 21, 2009

hard boiled egg isolated on white

There is, in fact, an art to boiling a perfect hard-boiled egg…and in the end it has less to do with boiling and more to do with letting the egg cook off the heat. Place your egg(s) in a single layer in a saucepan and cover with 2 inches of water and a generous sprinkling of salt. Bring to a boil and cook for 1 minute, then remove the saucepan from the heat, cover, and let stand 15 minutes. Remove the eggs, crack each shell on the counter, and place in a bowl filled with ice water. When cool enough to handle, peel and eat.

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