Chocolate Mint Terrine

Recipe By : Godiva’s Home Page
Serving Size : 10 Preparation Time :1:30
Categories : Chocolate Desserts And Sweets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ganache Coating:
6 Ounces Bittersweet Chocolate — finely chopped
1/2 Cup Heavy Cream
1/4 Cup White Creme De Menthe
Dark Chocolate Mousse:
8 Ounces Bittersweet Chocolate
2 Tablespoons Unsalted Butter
1 Cup Heavy Cream
2 Large Eggs
3 Tablespoons Water — divided
Pinch Salt
1/3 Cup Granulated Sugar
1 Teaspoon Unflavored Powdered Gelatin
Mint Mousse:
3/4 Cup Heavy Cream
1 Large Egg
1 Large Egg Yolk
Pinch Salt
1/3 Cup Granulated Sugar
1/4 Cup White Creme De Menthe
2 Teaspoons Unflavored Powdered Gelatin
2 Tablespoons Water
Garnish:
Mint Leaves

Make the ganache coating:
Place a 8 1/2-by-4 1/2-by-2 3/4-inch non-stick metal loaf pan in the freezer
while preparing the ganache coating.
Place the chocolate in a medium bowl. In a small saucepan, set over medium
heat, bring the cream to a gentle boil. Pour the hot cream over the
chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently
whisk until smooth. Stir in the creme de menthe.
Remove the pan from the freezer. Pour half of the ganache into the pan.
Quickly begin rotating the pan slowly, allowing the ganache to coat the
inside of the pan evenly over the bottom and sides. Allow any excess ganache
to drip back into the bowl. Return the pan to the freezer for 5 minutes.
Remove the pan from the freezer and, using a small metal spatula, spread
additional ganache over the sides of the pan only. Return the pan to the
freezer. Cover the remaining ganache with plastic wrap and reserve at room
temperature for glazing the terrine.
Make the dark chocolate mousse: Melt the chocolate with the butter. Set
aside to cool.
In a chilled, large bowl, using a hand-held electric mixer set at
medium-high speed, whip the cream until soft mounds start to form.
Refrigerate until needed.
In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment,
beat the eggs, 1 tablespoon of the water, and salt at medium speed until
blended. While continuing to beat, add the sugar in a steady stream. Remove
the bowl from the mixer stand and place over a pot of hot water. (The bottom
of the bowl must touch the water.) Cook over medium-high heat, whisking
constantly for 3 to 5 minutes, or until the granules of sugar have dissolved
and the egg mixture has reached 140 degrees F on an instant-read thermometer.
Return the bowl to the mixer stand and beat at medium-high speed until the
mixture is thick and pale yellow, about 8 minutes.
Place the remaining 2 tablespoons of water in a small heatproof cup.
Sprinkle the gelatin over the water and let it stand for 5 minutes to soften
the gelatin.
Place the cup with the softened gelatin in a saucepan with enough water to
come halfway up the side of the cup. Heat the gelatin mixture over hot, not
simmering, water. Stir the gelatin frequently for 3 to 4 minutes, or until
the gelatin granules dissolve completely and the mixture is clear. Remove the
pan from the heat. Leave the cup containing the gelatin mixture in the hot
water to keep the gelatin warm until ready to use.
Remove the egg mixture from the mixer stand and, using a large whisk,
quickly whisk the gelatin in by hand. Using a large rubber spatula, gently
fold one-third of the whipped cream into the egg mixture to lighten it. Fold
in the remaining whipped cream.
Remove the loaf pan from the freezer. Pour one-third of the chocolate mousse
into the pan and, using a small offset metal spatula, spread the mousse in an
even layer. Return the loaf pan to the freezer. Set the remaining chocolate
mousse aside in a cool place, but do not refrigerate.
Make the mint mousse:
In a chilled, large bowl, using a hand-held electric mixer set at
medium-high speed, whip the cream until soft mounds start to form.
Refrigerate until needed.
In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment,
beat the egg, yolk, and salt at medium speed until blended. While continuing
to beat, add the sugar in a steady stream. Beat in the creme de menthe.
Remove the bowl from the mixer stand and place over a pot of hot water. (The
bottom of the bowl must touch the water.) Cook over medium-high heat,
whisking constantly for 3 to 5 minutes, or until the granules of sugar have
dissolved and the yolk mixture has reached 140 degrees F on an instant-read
thermometer. Return the bowl to the mixer stand and beat at medium-high speed
until the mixture is thick and pale yellow, about 8 minutes.
Place the 2 tablespoons water in a small cup. Sprinkle the gelatin over the
water and let it stand for 5 minutes to soften the gelatin.
Place the cup with the softened gelatin in a saucepan with enough water to
come halfway up the side of the cup. Heat the gelatin mixture over hot, not
simmering, water. Stir the gelatin frequently for 3 to 4 minutes, or until
the gelatin granules dissolve completely and the mixture is clear. Remove the
pan from the heat. Leave the cup containing the gelatin mixture in the hot
water to keep the gelatin warm until ready to use.
Remove the egg mixture from the mixer stand and, using a large whisk,
gradually whisk the gelatin in by hand. Using a large rubber spatula, gently
fold one-third of the whipped cream into the egg mixture to lighten it. Fold
in the remaining whipped cream.
Assemble the terrine:
Remove the loaf pan from the freezer. Pour half of the mint mousse over the
layer of chilled chocolate mousse and spread it level with a small offset
metal spatula. Place the pan in the freezer for 5 minutes.
Remove the pan from the freezer. Pour a thin layer of chocolate mousse over
the mint mousse layer and gently spread it in an even layer. Return the pan
to the freezer for 5 minutes. Pour the remaining mint mousse over the
chocolate layer and spread evenly. Return the pan to the freezer for 10
minutes. Remove the pan from the freezer and pour enough of the remaining
chocolate mousse over the mint mousse layer to fill the pan to the same level
as the ganache coating. Refrigerate the remaining chocolate mousse, reserving
it for garnish. Cover the pan with plastic wrap and place it in the freezer
for 1 hour. Refrigerate the terrine until ready to unmold.
Unmold and garnish the terrine:
Cut an 8 1/2-by-4 1/2-inch piece of stiff cardboard and cover with aluminum
foil. Cut a piece of parchment or waxed paper to fit the surface of the
exposed filling. Press the paper onto the filling to adhere. Dip the pan up
to the top rim in very hot water for 20 seconds. Remove the pan from the
water and immediately wipe dry. Place the foil-covered piece of cardboard
over the pan and carefully invert the pan. Gently remove the pan from the
terrine and smooth the sides and top with a small metal spatula. Place the
terrine in the freezer while preparing the glaze.
Place the bowl containing the reserved ganache over a pot of hot water. Cook
over medium heat, stirring the ganache with a wooden spoon, just until the
ganache is fluid.
Place the terrine on a wire rack set over a baking sheet. Pour the ganache
over the terrine, covering it completely. Refrigerate the terrine on the wire
rack for 5 to 10 minutes, until the glaze is set.
Fill a pastry bag fitted with a star tip (such as Ateco #5) with the
reserved chocolate mousse. Pipe a row of rosettes down the length of the top
of the terrine and around its base. Garnish with mint leaves. Refrigerate the
terrine until ready to serve.

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Title: CHOCOLATE ROULAGE
Categories: Desserts
Yield: 12 servings

9 oz Sweet cooking chocolate
9 oz Semi-sweet chocolate
13 c Cold water
8 Eggs; separated
1 c Sugar
Cocoa
1 1/2 c Whipping cream
3 tb Confectioners’ sugar; sifted
1 t Vanilla extract

Oil the bottom of a 15 1/z x lO 1/2h x 1-inch jelly roll pan. Cut a piece
of waxed paper to fit the width of pan and extend about 1 inch over ends.
Place the chocolates and the water in the top of a double boiler over hot
water. Stir with a wooden spoon until the chocolate is melted, then cool.
Place the egg yolks in a large mixer bowl and beat slightly with the mixer,
Add the sugar gradually, beating constantly until all the sugar is
dissolved and the mixture is thick and of a batter consistency. Stir in the
chocolate with a rubber spatula until well combined and free of streaks.
Beat the egg whites until stiff peaks form. Fold about 1/3 of the egg
whites into the chocolate mixture thoroughly to lighten, then fold in the
remaining egg whites carefully but completely with a rubber spatula. Spread
the batter evenly in the prepared pan. Bake in a preheated 350 – degree
oven for 18 minutes. Remove from oven and cover top with damp towels. Let
stand for 30 minutes or until cooled. Remove the towels carefully, then
loosen by lifting the extending ends of waxed paper. Place cocoa in a fine
sieve and dust top generously. Place a piece of waxed paper over the top,
then place a cookie sheet on top and invert. Peel the waxed paper carefully
from the cake. Place the cream in a large mixer bowl and beat with an
electric mixer until soft peaks form. Sprinkle in the confectioners’ sugar
and beat until stiff. Stir in the vanilla. Spread the whipped cream evenly
over the cake. Roll the cake from the long side, as for a jelly roll,
directly onto a serving tray. Roll with care as this cake is extremely
tender. Dust the top generously with cocoa. You may refrigerate the roll
for several hours before serving. Cut into slices to serve.

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Mini Calzones

Recipe By : Jenna
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cans Pilsbury Pizza Crust Dough
8 Ounces Ricotta Cheese
1 Cup Mozarella Cheese — grated
1 Package Frozen Spinach
3/4 Cup Onion — chopped
3/4 Cup Bell Pepper — chopped
10 To 12 Pepperonis — quartered *

* like you put on pizza

Fold out pizza dough and cut into about 2″ by 2″ squares, pressing
seams wherever necessary. Place 1 T. ricotta, 1 T. mozarella
and a Tablespoon or so of whatever combination of the remaining
ingredients you want i.e. I used spinach and onion, pepperoni and
green pepper, etc. etc…. Fold dough over filling, pressing edges
together (like a half-moon shaped turnover). Brush calzones with
melted butter and bake on a baking sheet at 400 for about 30
minutes- they should be golden. I served them with a small bowl
of commercial marinara sauce.

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NOTES : I recently made mini-calzones as an appetizer for a party and
they went fast! I made three kinds and used the Pilsbury Pizza
dough but I’m sure you could use the “real” thing too.

Tomato Okra Pilau

Recipe By : Charleston Receipts
Serving Size : 8 Preparation Time :0:45
Categories : Rice Tomatoes
Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 slices bacon
1 small onion
2 cups tomatoes — stewed
2 cups okra — sliced thin
2 quarts water
1 teaspoon salt
2 cups rice
pepper

Cook chopped bacon in deep frying pan until brown; remove bacon and fry onion
in fat until brown. Add tomatoes and okra and let them cook until tender,
stirring occasionally. Add salt and pepper. Cook rice in 2 quarts of water
with 1 teaspoon of salt added. After 12 minutes, drain and mix tomato mixture
and put in top of double boiler. Let steam for 15-20 minutes add bacon just
before serving.

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Title: Salts Used in Pickling
Categories: Preserves, Pickles, Canning
Yield: 1 text

Use of canning or pickling salt is recommended. Fermented and
non-fermented pickles may be safely made using either iodized or
non-iodized table salt. However, non-caking materials added to table
salts may make the brine cloudy. Flake salt varies in density and is not
recommended for use.

Reduced-sodium salts, for example, “Lite Salt” may be used in quick
pickle recipes, as indicated in this guide. The pickles may, however,
have a slightly different taste than expected. Caution: Use of
reduced-sodium salt in fermented pickle recipes is not recommended.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Salad Soup

Recipe By : Mrs. William C. Payne
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove Garlic
3 Tomatoes — finely diced
1/2 Unpeeled Cucumber — thinly sliced
6 Scallions And Tops — thinly sliced
1/2 C Celery — thinly sliced
3 Tbsp Salad Oil
2 Tbsp White Vinegar Or Lemon Juice
1/2 Tsp Salt
1/4 tsp Pepper
1 tsp Accent® Seasoning Mix
2 1/4 C Tomato Juice
4 tbsp Sour Cream

Rub tureen or large bowl with garlic clove. Spear garlic with toothpick
and leave in bowl. Add tomatoes and cucumbers. Add onions and celery.
Add oil and vinegar. Sprinkle with salt, freshly ground pepper and Accent.
Mix well. Add tomato juice. Chill at least three hours or overnight.
Remove garlic and serve with a spoonful of sour cream in the center.

Serves 4

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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FIVE DAHL SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Vegetarian
Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Mung beans
3 tb Pigeon peas
3 tb Yellow split peas
3 tb Green split peas
3 tb Chick peas
7 c Stock
1 t Turmeric
1 tb Coriander
1 tb Shredded ginger root
3 tb Ghee
1 t Salt
4 oz Fresh spinach
2 ts Whole cumin seeds
2 ts Minced green chilies
1 ea Bay leaf
1/8 ts Asafetida
1/4 ts Cayenne
1/2 ts Garam masala
2 tb Chopped coriander

Sort wash the legumes. Combine in a bowl soak in hot water for 1 hour.
Drain.

Combine the legumes with the stock, turmeric, coriander, ginger root 1 tb
of the ghee in a ;arge pot. Bring to a boil simmer covered for 1 1/2
hours. Stir occasionally.

Remove the pot from the heat, add the salt beat with a whisk till the
soup is quite smooth. Add the coarsely chopped spinach cook gently for
10 minutes.

Heat the reamining ghee. When hot, add the cumin chilies. Fry for 20
seconds then add the bay leaf, asafetida cayenne. A few seconds later,
add 3 tb water. Cook for a minute or so then pour into the soup.
Sprinkle in the garam masala coriander serve.

Yamuna Devi, “The Art of Indian Vegetarian Cooking”

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Title: LIGHT AND LEMONY BROILED SCALLOPS
Categories: Chinese, Seafood
Yield: 6 servings

1 1/2 lb Sea scallops
3 tb Dry sherry
3 tb Teriyaki sauce
Juice and zest of one lemon
1 ts Cornstarch
1 tb Water

Combine the scallops, sherry, teriyaki sauce, juice
and zest of lemon in a shallow dish. MArinate at least
2 hours or overnight in the refrigerator. Remove the
scallops from the marinade, remove the marinade, and
broil 3 inches from heat for 3 minutes. Keep warm
while you prepare the sauce. Dissolve the cornstarch
in water. Bring the reserved marinade to a boil and
add the cornstarch in water. Return to a boil and boil
for 1 minute. Pour over the scallops and serve over
rice or serve as an appetizer with the sauce on the
side for dipping.

—–

Title: Marinated Asparagus
Categories: Diabetic, Vegetables, Side dishes, Fruits
Yield: 4 sweet ones

1 1/2 lb Asparagus; fresh 1/4 c Vegetable oil;
-=OR=- 2 ts Lemon juice;
10 oz (1 pkg) frozen asparagus; 1 ts Salt;
1 ts Orange peel; finely shredded ds Of cayenne pepper;
1/4 c Orange juice;

Place steamer basket in 1/2″ water in saucepan or skillet (water
should not touch bottom of basket. Place asparagus spears in basket.
Cover tightly and heat to boiling; reduce heat. Steam until
crisp-tender, 8 to 10 minutes. Innediately rinse under running cold
water; drain. Shake remaining ingredients in tightly covered
contariner; pour over asparagurs. Cover and refrigerate at least 4
hours, turning asparagaus occasionally; drain. Garnish with orange
slices if desired. 4 servings (about 5 spears)

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE +
(If you granish with oranges slices) 1 FRUIT EXCHANGE; CAL: 60;

Betty Crocker’s New American Cooking by WHOM

MMMMM

Title: CHINESE BARBECUE SAUCE
Categories: Chinese, Sauces
Yield: 1 servings

3/4 c Catsup
1/2 c Brown sugar
3 tb Soy sauce
1 tb Ground ginger
1 tb Liquid smoke
2 x Cloves garlic, minced

Combine all ingredients and heat until sugar is dissolved and bubbly.

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