Saturday, December 4, 2010

Chocolate Mousse with Raspberry Coulis

I served this for a dinner party recently, in my grandmother's silver sherberts.

  • 2 cups heavy cream
  • 4 egg yolks
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 5 oz. dark chocolate (60-70% cacao)
Melt chocolate in double boiler. Whisk sugar and egg yolks. Heat 3/4 cup cream until hot but not boiling. poour slowly into egg yolks, whisking throughout. Transfer to stove and heat over medium -low heat, stirring constantly, until custard coats spoon. Whisk into melted chocolate and cool. Whip cream, then fold a fourth of it into chocolate mixture. Then, fold chocolate mixture into remaining cream. Spoon into serving dish and chill.

Raspberry coulis
  • 1/2 pound raspberries
  • 1/4 pound sugar
Combine in saucepan over medium heat; cook until sugar is dissolved. Chill sauce.
Whipped cream
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla
Whip, gradually added sugar, chill 1-3 hours.
Top each mousse cup with a spoonful of coulis, then a dollop of whipped cream. Makes 12 small or 6 larger servings.

Friday, December 3, 2010

Bacon and Herb Beef Tenderloin

I recently served this at a Christmas party and everyone loved it. I made a 7 pound roast, so needed more ingredients.
  • 1 4 lb beef tenderloin
  • 2 garlic cloves
  • 4-6 springs oregano
  • 6-8 basil leaves
  • Worcestershire sauce
  • Kosher salt
  • Pepper
  • 6-8 slices bacon, cut in half
Rub roast with Worcestershire sauce. Cut garlic cloves into several slivers, cut slits in roast with knife and insert. sprinkle with pepper and salt. Turn roast over and sprinkle with salt and pepper. Lay oregano and basil on top, drape bacon slices over roast. Tie with cord and place in rack in roasting pan. Cook at 450 degrees for 10 minutes (beware, it gets smoky here) when reduce heat and continue to cook until temperature in thickest part registers 125 (for rare) or 145 (for medium). Remove, tent with foil and let rest for 10-15 minutes before slicing

Cranberry Punch

For me, there's nothing Christmasy-er than cranberries. I served this at the deacon's Christmas party for my church.
  • 64 oz cranberry juice cocktail
  • 2 cups orange juice
  • 2 cups Sprite
  • Ice ring made with cranberry and orange juices, garnished with orange and lime slices
Combine juices in punchbowl, add ice ring. Slowly pour in Sprite.


  • 1 gallon apple cider
  • 1 quart pineapple juice
  • 6 oz frozen orange juice concemtrate
  • 25-30 whole cloves
  • 8 cinnamon sticks
Combine in pot or crock pot, simmer until hot.