How To Make a Bombe
Decadent Chocolate Mousse Bombe
Ingredients
7 squares Semi-Sweet Chocolate, melted, cooled
3 eggs
2 Tbsp your favourite flavour Liqueur
5 Tbsp icing sugar, divided
1 cup whipping cream, whipped
3 squares Semi-Sweet Chocolate, curled
Prep Time: 30 minutes
Ready In: 3 hours 30 minutes
Directions
1. Mix melted chocolate, 1 whole egg and 2 egg yolks until well blended. Blend in liqueur.
2. Beat 2 egg whites with electric mixer on medium speed until foamy. Add 3 Tbsp. of the icing sugar; beat until stiff shiny peaks form. Fold whipped cream into egg whites. Carefully fold chocolate mixture into egg white mixture.
3. Pour into plastic wrap-lined 4-cup mixing bowl. Refrigerate at least 3 hours or until set. Unmould onto serving plate. Remove plastic wrap. Decorate with chocolate curls and remaining 2 Tbsp. icing sugar. Serves 8.
BANANA CURRY DIP
Courtesy of Suzanne Courtney
Ingredients
1 tbsp butter
1 onion, finely chopped
1 banana, thickly sliced
1 tbsp curry powder
1/2 cup water
1 tbsp apricot jam
1/2 cup sour cream
1/2 cup mayonnaise
1/2 tsp salt
Pepper to taste
Directions
1. In saucepan, melt butter over medium heat and cook onion until softened but not browned.
2. Add banana and cook one minute.
3. Add curry powder and cook one minute.
4. Add water & bring to a boil; reduce heat & simmer 10 minutes & liquid is reduced by half.
5. Remove from heat and stir in jam.
6. Transfer to food processor or use a hand blender and process until smooth.
7. Add sour cream, mayonnaise, salt and pepper. Mix well.
Serve with mini pitas or tortilla chips.
CHICKEN EVEREST
Courtesy of Brenda Darling
The recipe is terrifically simple - a long list of spices combined in one bowl.
Ingredients
1 3 lb roasting chicken
2 cloves garlic, crushed
2 tsp finely grated fresh ginger
1 1/2 tbsp curry powder
1 tsp paprika
2 tsp salt
1/2 tsp ground black pepper
1 tsp garam masala
2 tbsp lemon juice
1/2 tsp ground curry leaves (optional)
2 tsp light curry sauce
2 tbsp oil
2 tbsp ground rice
little warm water (approx 1 - 2 tbsp)
2 tbsp finely chopped spring onion
2 tbsp chopped fresh coriander leaves
Directions
1. Wash and dry chicken well. Combine all other ingredients with sufficient warm water to make a paste of spreading consistency. Rub this paste inside and outside the chicken. Wrap generously but loosely in aluminum foil so juices wouldn't run out. Leave for one hour (one is great but so is up to 4 hours).
2. Roast, covered in the foil, in a preheated moderate oven 170ºC (350ºF) for 1 1/2 to 2 hrs or until chicken is done. Open foil top half an hour before serving to brown slightly.
3. Contrary to expectation the result is not 'spicy' but is extremely tender. Delicious served with rice, bread, alu bhaji or salad. Served hot or warm is best.
Chocolate Butterscotch Almond Crunch
Courtesy of Robin Hood www.robinhood.ca
These delectable treats are incredibly easy to prepare and they're excellent for freezing. Bake Chocolate Butterscotch Almond Crunch ahead of time and store for special occasions. Or serve straight from the pan with a scoop of ice cream or frozen yogurt.
Ingredients
1 3/4 cups, 425 mL All Purpose Flour
3/4 cup, 175 mL sugar
3/4 cup, 175 mL brown sugar, packed
1 cup, 250 mL margarine
2 egg yolks
1 1/2 tsp, 7 mL vanilla
1 pkg (300 g) milk chocolate chips, melted
1 cup, 250 mL sliced almonds, toasted
Directions
1. Combine flour and sugars. Mix in margarine until thoroughly blended. Add egg yolks and vanilla. Mix until smooth OR blend in food processor until mixture comes together.
2. Press with floured fingers in 10" x 15" x 1/2" (25 x 37 x 1 cm) cookie sheet with sides.
3. Bake at 350ºF (180ºC) for 13-18 minutes or until light golden. Cool slightly, about 20 minutes.
4. Spread melted chocolate over base. Sprinkle nuts on top. Press in lightly. Cool until chocolate sets. Cut into squares or triangles.
Chocolate Martinis
Recipe 1 - Ingredients
1/2 cup chocolate liqueur
1/4 cup and 2 tablespoons vodka
1 (1 ounce) square semisweet
chocolate, grated
In a cocktail mixer full of ice, combine chocolate liqueur and vodka. Shake vigorously and strain into chilled martini glasses. Garnish with chocolate shavings.
Recipe 2 - Ingredients
1 shot white creme de cacao
1 shot vodka
Shake with ice and strain into chilled martini glasses.
Christmas Pudding
Courtesy of BBC Food www.bbc.co.uk/food
This Christmas pud recipe has a special ingredient to help keep it moist - grated carrot!
The mixture is left overnight before steaming to allow the flavours to develop.
Ingredients
1 large carrot, grated
100g/3 oz ready-to-eat dried prunes, pitted, chopped
100g/3 oz ready-to-eat dried apricots, chopped
340g/12oz mixed raisins, currants and sultanas
1 orange, grated zest only
1 lemon, grated zest only
85g/3 oz dark soft brown sugar
100g/3 oz butter softened
2 eggs, beaten
55g/1 oz fresh brown breadcrumbs
110g/4 oz plain wholemeal flour
1 tbsp ground mixed spice
200ml/7 fl oz Guinness
little warm water (approx 1 - 2 tbsp)
2 tbsp black treacle (optional, I left it out & it was fine)
Directions
1. Mix together the carrot, prunes, apricots, raisin mixture and grated orange and lemon zest.wouldn't run out. Leave for one hour (one is great but so is up to 4 hours).
2. In a separate bowl beat together the sugar and butter until light and fluffy, gradually beat in the eggs; stir in all the remaining ingredients including the fruit, cover and refrigerate overnight.
3. Spoon into a 900g/2lb pudding basin, cover with a pleated piece of greaseproof paper and secure with string. Steam for 3-4 hours, ensuring that the pan does not boil dry.
4. Serve while still hot.
Church Windows
Ingredients
1 cup each butterscotch & chocolate chips
1 cup of butter
1 cup of smooth peanut butter
2 cups coloured miniature marshmallows
1 cup sweetened flaked coconut
Directions
1. In a large saucepan, over medium heat, melt together butterscotch chips, chocolate chips, butter & peanut butter until melted (3 to 5 min.) Remove from heat and let cool to room temperature. About 30 minutes.
2. Stir in marshmallows & coconut. Refrigerate until firm (about 1 hour).
3. Divide mixture into thirds. On 10 x 6 inch wax paper, roll one-third into a 6 inch log by 2 inches in diameter. (I just guess!) Do the same with the other two thirds of the mixture. Seal the ends and refrigerate for another hour. (You can keep it in log form for up to two weeks or freeze them - over-wrap with heavy foil - for up to 1 month.)
4. Cut logs into 1 inch thick slices. Should make about 45 slices. Enjoy!
Fauxberry Pie
Courtesy of familyfun.go.com
At first glance, a slice of this pie appears to offer something sweet: chocolate filling topped with strawberry whipped cream. But unsuspecting diners are in for a surprise . . . It's really a shepherd's pie in disguise! Cocoa, molasses, and barbecue sauce give the meat its chocolaty color, while whipped potatoes infused with beet juice complete the deception. The best part of the prank is that you're also making dinner!
Ingredients
'Chocolate' Meat Loaf Filling
1/3 cup barbecue sauce
1/4 cup milk
1 tablespoon dark, unsulfured molasses
1 teaspoon unsweetened cocoa
1/2 teaspoon chili powder
1 small onion, finely chopped
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon pepper
2/3 cup bread crumbs
1 1/4 pounds lean ground beef
1 egg, lightly beaten
'Strawberry' Potato Topping
2 pounds baking potatoes, peeled and cubed
Salt
1/2 cup canned sliced beets (not pickled)
1/4 cup (or more) warm milk
4 tablespoons unsalted butter, cut into pieces
Piecrust - Frozen pie shell or use Family Fun Foolproof Pie Shell recipe.
Directions
1. Heat the oven to 350. In a small saucepan, combine the barbecue sauce, milk, molasses, cocoa, and chili powder. Set the pan over medium heat and whisk the mixture until it is lukewarm and the cocoa is completely dissolved. Set it aside to cool.
2. Sauté the onions in the tablespoon of canola oil until they are transparent, about 7 minutes.
3. In a large bowl, whisk together the salt, celery salt, pepper, and bread crumbs. Then add the beef, egg, sauce mixture, and onion. Thoroughly mix the ingredients using your hands or a wooden spoon.
4. Remove the pie shell from the freezer. (We placed ours in a Pyrex dish to help ensure that the pie would bake evenly.) Transfer the meat to the shell, spreading it evenly with a spoon. Bake it until the meat is cooked through, about 60 minutes.
5. While the pie is baking, prepare the mashed potato topping. Place the potatoes in a large saucepan and add enough water to completely submerge them. Salt the water lightly, cover the pot, and bring it to a boil. Reduce the heat slightly and cook the potatoes at a low boil until they are tender, about 12 minutes.
6. While the potatoes cook, puree the beets and 1/4 cup warm milk in a blender until only small bits of beet are left in the mixture. Set aside.
7. Drain the potatoes and transfer them to a large mixing bowl. Add the butter and pureed beets and, using an electric mixer, whip the mixture until it's smooth and fluffy. Add more milk if needed and salt to taste.
8. Spread the whipped potatoes over the top of the cooked meat pie with a spatula, as you would whipped cream, mounding it slightly in the center. Slice and serve the pie while the potatoes are still hot. Makes 8 servings.
May Day Punch
A traditional May Day drink can be made by soaking Sweet Woodruff (an herb) in water overnight and then serving the strained juice with fresh strawberries. Here is a variation of this traditional punch for you to try.
Ingredients
One Can Frozen Strawberry Fruit Juice
One Can of Water
One 1 liter bottle of Club Soda or Seltzer Water
Strawberries
Sweet Woodruff
Combine the strawberry juice, water, and club soda. Garnish with strawberies and Sweet Woodruff. Enjoy!
Swamp Juice
Courtesy of familyfun.go.com
Filled with gummy creatures and fish eggs made from tapioca pearls, this sweet, bubbly drink looks like something scooped up from a deep, dark bog.
Ingredients
Makes 8 Drinks
1/2 cup small tapioca pearls
Food coloring
4 tablespoons sugar
8 gummy fish
Club Soda or Seltzer Water
Lemonade
8 gummy worms
Directions
1. Make The Eggs: Bring 6 cups of water to a boil and add the tapioca pearls. Reduce the heat slightly and boil the pearls, stirring occasionally, for 20 to 25 minutes.
2. Color The Eggs: Divide the pearls, with the remaining water, between two bowls. Add 4 drops of food coloring (we used 3 drops of yellow and 1 drop of green in one bowl, and 4 drops of blue in the other) and 2 tablespoons of sugar to each bowl. Stir the mixtures, then allow them to sit uncovered for 20 to 25 minutes. Drain and rinse the pearls with cold water.
3. Assemble The Drink: Spoon 2 tablespoons of pearls into each glass and drop in a gummy fish. Fill the glasses with seltzer water, then add a splash of lemonade. Place a gummy worm around a spoon as shown.