For that special dinner dessert - Apricot Mousse

I use this mousse as the foundation of many apricot based desserts that I make.  Unlike most store bought mousse, it is a bit healthier due to the reduced amount of sweetner and also the flavor tends to have a bit more punch due to the fruit to cream ratio.  I typically either mix it with frozen fruit in a chocolate sack, or serve with a white chocolate mousse and drizzle bittersweet chocolate over the mix (a raspberry melba sauce is another optional component).

There are typically 2 types of mousse confection: those employing raw eggs and those employing whipped cream.  Of the two techniques, the cream is safer by a large margin.

Note that the mousse’s require a very good large mixer with a whip attachment and a 4 qt bowl with splash shield.  A food processor is also very handy.
Apricot Mousse
1. Go to Trader Joes and acquire:
a. 1 lb of unrefined sugar
b. 1 lb of dried California apricots (will get back to you on what the package says- they have several varieties)
c. 2 pints of whipping cream
d. 1 bottle of lemon juice
e. Powered gelatin (may not be available at TJ’s)
f. Sea salt
g. Crème of tartar

2. In a large saucepan at medium-high heat  add:
a. 2 cups of water
b. 1/2 teaspoon of salt
c. 2 tablespoons of lemon juice
d. 1 cup of sugar
e. Heat this syrup for 5 minutes until sugar is thoroughly dissolved

3. While the syrup is cooking, chop up the apricots in pieces as small as practical (a food processor works well for this).

4. Add apricots, reduce heat to medium.  Add enough water to cover apricots.   Cook until the apricots come apart and you can taste the flavor In the syrup.  Add water as necessary to keep from running out of fluid.  Syrup should be somewhat dense when you are done (cook off excess water).

5. (Optional: add 4 oz of peach brandy).

6. While the apricot syrup is cooking (about ½ way through the 75 minute process):
a. Put 2 pints of whipping crème in the freezer for about 15 minutes.
b. Put 2 cups of ice in the mixing bowl.
c. At 1 teaspoon of crème of tartar.
d. After 15 minutes, dump the ice and take the crème from the freezer and empty it into the bowl.  Scrape the containers as necessary to get the frozen heavy cream out.  Do not add water!!!
e. Attach the whisk and the splash shield and begin whipping the crème at max speed.  Continue until very stiff (peaks stand on own at room temperature) and then reduce to about 30% speed.

7. Slowly sprinkle in 4 teaspoons of gelatin into the apricot mix.

8. Take the apricot mixture off the heat.  Let cool for 5 minutes.

9. Slowly (with the whisk still turning at 30%), spoon in the apricot gelatin mixture.  Blend thoroughly.

10. Place mousse in container and refrigerate until ready for use.

11. Serve: 2 scoops of apricot mousse to 1 scoop of white chocolate mousse and add additional accent flavors as desired.

Next recipe: White Chocolate Mousse

Spicy Cranberry Sauce

I always hated this stuff as a kid.  My mom used to use the canned variety so that is understandable.  A number of years ago, my sister did the base workup on this recipe and this has been a family favorite ever since.  Last year I decided to make it for my holiday party and added a few twists of my own.

Spicy Cranberry Sauce

1 bag of organic cranberries
1/2 cup of  box/bag of raw sugar
1 1/2 cups of orange juice
1/2 cup of raw ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon of ground clove

1. In a non-stick saucepan blend
1. Orange Juice
2. sugar
3. ginger
4. cinnamon
5. clove
2. Heat (Med to high)  till you have a rolling boil, stirring frequently.  Add water as necessary to prevent burning.
3. Rinse and then add cranberries
4. Let the mixture come back to a boil.  Stir as necessary to prevent film buildup on the sides of the saucepan and burning.
5. Continue simmering (reducing heat as necessary), until berries burst (you may need to add water to keep them afloat).
6. Stir until excess fluid is absorbed or evaporated.  (The syrup should have a uniform consistency, but doesn't have to be thick).
7. Remove from heat and store in sealed container immediately.
8. When at room temperature, place in the frig (at least overnight).
9. Serve.

This will produce enough for 12-24 people depending on how much they like cranberry sauce.  Note that the freshness of the ginger will influence the spiciness of the sauce.  It gets better with age (to a point).  Ware the seeds!

Next time: Easy Apricot Mousse.

No Baste Turkey that is sure to please (ported from old site)

Every year, typically between Christmas and New Years Day, I throw a party for those of my friends who won't be away visiting family over the holidays.  The attendance varies from year to year, ranging from a low of 15 to a high of 50.

As you can imagine, cooking for that number of people requires some planning.  Typically, you want to think like a caterer, planning safe but palatable food.  I think differently.  I believe that this is the perfect opportunity to try some new things in addition to the staple set of safe dishes or things that you just get at the grocer/deli/...  Over the next several postings, I will post the recipes that I did this year.  Along with that there will be commentary as to why I chose this dish and selected the preparation technique.

First item in the list is an old favorite that I have been doing for over 20 years.  I started making this dish when I first started throwing parties for a good number of people.  I chose turkey because it was:

1. Safe (hard to mess up to the point of being inedible)
2. Seasonal
3. No one would have high expectations with it.

I did research for preparing fowl, and found a number of interesting elements that were used for squab, duck and chicken.  I then decided to modify a recipe I had put together for twice baked duck and use that.  A candied bird has several benefits for the beginning cook:

1. No basting required - meaning you can focus on other party/dinner preparations.
2. You can overcook it and the meat will still be moist.
3. The turkey will have a pleasant flavor and scent.

What follows became a classic entree for the annual party.  Recipe follows:

No Baste Turkey Brest
Preparation time: 30 minutes plus roasting time.


Ingredients:

• raw (unrefined) sugar (most groceries)
• Cherry Heering liquor (Binney's in Chicago)
• Package of Walnuts or Hazelnuts  (Trader Joes sells raw nuts at a very good price)
• Butter (Organic preferred)
• Turkey Breast (Organic preferred)

1. Place turkey breast in fridge in a pan on a rack to thaw 2 days before cooking.  The day you cook, place on counter top in the same pan and insert a thermometer in the thickest part of the bird.  Do not cook until temp reaches at least 50 degrees (70 degrees is preferred, but no higher).
2. Preheat oven to 450 degrees.
3. In a good size bowl mix:
1. 1/2 to 1 cup of unrefined sugar
2. 3-6 oz of ground walnuts (or hazelnuts)
3. 1 stick of butter (very soft or melted)
4. Add Cherry Heering  until the mix forms a thick paste.
5. Drain fluid from pan and replace bird on the rack.
6. Spoon mix on the outside of the bird until you have completely covered it.  Patch as necessary.  A large amount will fall into the rack, that is OK.
7. Place bird in oven (allow 20 minutes per pound if less than 6 lb, 15 per lb if over).
8. After 10 minutes (to give time for the sugar to crystallize), reduce heat to 350.
9. Check periodically for the last ½ hour.  Replace thermometer in the bird several places to ensure that the coldest internal temp is 185 before removing the bird.
10. Let cool slightly and carve with a sharp carving knife.

You will find that you have a bird that is moist, tender and flavorful.  Goes very well with stuffing and cranberry sauce.

Next time: Cranberry sauce.

Good Fast Meals (ported from old site)

This is first in what I hope may come to be an almost daily posting.  Topics will vary, but will generally be in the following areas:

• Information Technology: Storage, Virtualization, Enterprise Networking, VOIP, Business Continuity and Regulatory Compliance.
• Chicago Music and Dance scene: Groups, Performers, Places to Dance, Places to Learn
• Bachelor Cooking: Some cooking basics, good easy to make dishes, some different cooking styles and desserts guaranteed to please (some easy, some not).
• Government: What I see our government doing (right and wrong).

Todays topic:  Good fast meals
Have been experimenting the last few weeks with a variety of quick-fix frozen meals for two.  Discussed today:

1. Wanchai Ferry
2. Contessa

I am someone who thinks that most restaurants and prepared food makers use way too much pepper (and salt) in their dishes.  Being a suspicious and paranoid individual, this makes me think that they do so to hide their sins.  Throw enough peppers on something, and it doesn't matter what else is in the food because you can't taste it.  I was surprised to discover that both brands mentioned above don't do that.  Both are easy to make, usually requiring only a single frying/sauce pan with cover and a little oil.  Portions are appropriate, not the usual American tradeoff of quantity for quality.  Filling but not too much.  Quality is excellent for both, with excellently crisp veggies and tasty noodles or rice.  Each component retains its unique flavor which adds to the quality of the dishes.  Both are also a dollar or two cheaper than some of their competitors.  Neither takes more than 30 minutes (usually 15 or less) to make.

Cooking hint of the day:  Melding verses distinct flavors
Creating Melded Flavors
Sometimes you want to meld (mix) flavors.  This is usually done with spices, garlic, onions, celery, mushrooms, scallions, wine, etc.  To accomplish this, heat several tablespoons of oil in a pan (I only use olive oil).  add the various items to meld (usually a good idea to chop these up pretty finely), and then heat while stirring for several minutes until they are just cooked through.  Either add the main ingredients to this mix (e.g. a soup), or add to your base dish (e.g. pot roast).

Creating Distinct Flavors
When you want distinct flavors, either cook the items separately, or add them last to the dish.  This is done at many restaurants where a chicken breast may be cooked when ordered, but be covered with a sauce that was prepared earlier in the day.  Another good example of this is barbecue sauce.  One more example: Fondue

Some cooking topics discussed in future blogs:

• Dessert recipes both fast and complex
• Roasting: Beef and birds
• Soup recipes

Initial Post

I have moved here from the leapards witout spots blogsite due to comments regarding the unique spelling of  the original site link.  Topics will be the same - IT, cooking, dance and politics with the occasional commentary on something or other.  Hopefully this will be easier to find.  Hopefully, my musings will provide you with some amusement and possibly, may even be a bit educational.   So feel free to read, comment and ignore as you see fit.

Regards,

John