Cafe Dion

Mousse de Fraises, Strawberry Mousse

Bonjour,

It is the season for wonderful strawberries. I love making this delicious dessert. It is quick and healthy. I serve this mousse in champagne glasses (flutes). The kids will love you, when they see this great dessert. So give it a try! 

Mousse de Fraises:

10 ounces fresh strawberries

Juice of 1/2 lemon

2 cups mascapone cheese

1 Tablespoon strawberry liqueur

2 egg whites

1 pinch of salt

4 Tablespoons extra-fine sugar, divided

16 raspberries for garnish

Fresh mint for garnish.

Rinse and dry the strawberries, remove the stems and chopped in small pieces. In a medium saucepan, add the berries, squeeze the lemon juice on top with 1 Tablespoon of sugar. Simmer until the berries are very soft. Remove from the heat and let it cool down. In a large bowl, mix the mascapone with the remaining sugar and the liqueur. Once the coulis of strawberry is cool, add it the cheese mixture, mix well. In a medium bowl, add the egg whites and salt, whisk to firm peaks. Add to the berry mixture and mix well. Pour the mousse in 4 glasses and keep cool until ready to serve. Decorate with mint and divide the raspberries equally. 

Serves: 4

A bientot! See you next Thursday!

©CafeDion 2012

 

Salade de Betteraves a l'Orange et Yaourt, Beets and Orange-Yogurt Salad

Bonjour, 

I hope that everyone had a safe, cool, July 4th.  We had another scorcher. I can't wait for the first snowflake. No firework for us in CO, due to the dryness and fires. So, I hope wherever you are, you enjoy the show. Here is a simple and healthy salad. It has great colors, so it is very appealing to the eye. Enjoy!

Salade de Betteraves a l'Orange et Yaourt:  

4 small raw beets

5 oranges

3 cups mesclum mixed greens

1 plain yogurt

1/8 teaspoon Kosher salt

(a pinch of each) ginger, nutmeg, black peppercorns, clove, (in France it is called 4 Epices)

4  lemon slices

4 Tablespoons of fresh parsley or chives, chopped

Squeeze 3 oranges, and reserve 3 Tablespoons of juice for the dressing. Peel and wash the beets, Slices them very thin. Put them in a medium bowl and pour the rest of the orange juice on top. Cover with plastic wrap and keep in the refrigerator for 30 minutes. For the dressing: in a small bowl, mix the yogurt, the 3 tablespoons of juice, the salt and the 4 spices. Adjust the seasonning to your taste. Peel the 2 remaining oranges and cut them in quarters. Arrange the mixed greens, the oranges on salad plates or bowls. Drop 2 Tablespoons of the yogurt dressing on the salad. Garnish with lemons slices and parsley. Serve immediately.

Note: You can use baby spinach, iceberg, or any greens. I also use mix red fruits instead of the oranges and in the winter I use kiwis. I like to add fresh blueberries in the yogurt dressing. I like the color.

Serves: 4

A bientot! See you next Thursday!

©CafeDion 2012

 

Confit de Tomates, Roasted Tomatoes

Bonjour,

Here is a great recipe to make with all the fresh tomatoes that you are growing. There are so good with paste, sauces, and salads. Keep the lefovers in a glass jar, cover them with olive oil, and store in a dark spot or in the freezer. They taste much better that the one in jars.

Confit de Tomates: 

3 pound fresh tomatoes

2 garlic cloves, chopped

Kosher salt

Fresh ground black pepper

Fresh herbs, chopped (optional)

Olive oil

Wash and dry tomatoes very well. Slice them as even as you can. Place tomato slices in a large baking sheet, add salt, pepper, garlic, fresh herbs (if using), oil, mix well. Lay them in a single layer, use as many baking sheets that would need, do not crowd the tomatoes. Roast for 3 hours in a 275 degrees F oven or until juices have evaporated. Keep in a glass jar or place in plastic bags and freeze.

Makes: 4-6 cups

A bientot! See you next Thursday!

©CafeDion 2012