Mushroom Cream Sauce

Spagettini with a mushroom cream sauce.  I simply sauted mushrooms, onions and a bit of garlic.  I then added some cream and reduced it until thickened.  I topped it with a bit of fresh parm!

Corn Fritters

Corn fritters for breaky?  Sure why not!  If you have confectioners sugar and maple syrup with them!

Corn Fritters
1/2 cup whole wheat flour
1/2 cup corn meal
1 tsp baking powder
1 tsp salt
2 eggs
1/2 cup milk
1 cup corn kernels

Mix together and drop by the teaspoon into hot oil.

These were pretty tasty.  I liked them without the corn kernels in them too!

Lemon Mousse

I had some lemons to use up and decided to make a lemon curd. I did not want to use eggs for this so I looked for an eggless recipe and came up with this one.

Ingredients

•1/4 c. cold water
•1/2 c. sugar
•3 Tbs. cornstarch
•1/3 c. fresh lemon juice
•1 Tbs. finely grated lemon zest
•Pinch of salt

Directions

1.In a saucepan, whisk together water, sugar, cornstarch, and salt until cornstarch is dissolved.
2.Bring mixture to a boil over medium-high heat, stirring constantly. When mixture thickens.
3.Reduce heat to low and cook for another minute, stirring constantly.
4.Pour mixture into a non-metallic bowl and add lemon juice and zest, mixing well.
5.Allow to cool and thicken at room temperature.
6.Can be refrigerated, covered, for several days. Before serving, beat thoroughly to a smooth, spreadable consistency.

I then folded in some whipped cream and poured into glasses and chilled.

Very lemony and delicious!

Cherry Flakey

Take two on the flakey.  This time I made life simpler and cut the puff pastry into individual squares first. The filling is cherry pile filling that I pureed a bit first for better consistency. 
I really liked this flavor better than the blueberry ones.  

Meatloaf and tomato jam

I have come up with a new sauce for my meatloaf.  A tomato onion jam.  I did not write down the measurements yet but boy is it good!  Next time I make it I will definately get a recipe.

Frozen Chantilly Meringue

Tonight I made Frozen Chantilly Meringues for dessert.  I am not sure what is up with me but I really love making desserts lately!  Must the the classical cuisine class I just finished. 

I really liked these.  Quite easy to make and very tasty, next time I will make it with a bit less sugar as I found it a bit too sweet.  Or maybe make a tart raspberry coulis to pair with it to cut the sweetness.

I also added some frozen blueberries to the ramekin before I topped it with the meringue.  Next time I will not do this.  They texture of them were terrible with the frozen meringue.  And they looked terrible so I cover them with the boozey blueberry sauce I had made. (BB and Grand Marnier)  I was going to put the sauce on the plate as a garnish but oh well!  The other garnish I made was a walnut praline shard.

Italian Meringue aka Boiled Icing

1 cup of granulated sugar
2 tablespoon corn syrup
1/3 cup water
~~~~~~~~~~~~
2 egg whites
1 teaspoon vanilla

Dissolve the sugar and salt in the water in a heavy saucepan. Bring to a boil and continue cooking until the syrup reaches 250 degrees.  Beat the egg whites until peaks form. Pour the hot syrup slowly into the egg whites while continuing to beat the whites. Continue until the mixture has cooled and peaks again form. Add the vanilla extract when cool.

Chantilly Meringue
 
Once the Italian Meringue is cooled gently fold in an equal amount of cream chantilly ( whipped cream).  
Scoop the meringue into ramekins and freeze for at least 3 hours.
 
Walnut Praline Shard
 
I melted some sugar the same as for the meringue and once it reached temperature I added some chopped walnuts and pour on a piece of parchment paper.  Once it was cold I broke it into pieces.
 
To plate dip the ramekin into hot water and invert onto a plate. Garnish with shard and thats it!

Blueberry Flaky

Last night I made a flaky!  I did not know that was what it was going to be when I started but that is exactly what it tasted like!  I rolled out my puff pastry and cut it into strips about 3 inches wide.  I baked these off, cooled them and sliced them in two longways.

I made a pastry cream and mixed it with whipped cream.(cream mousseline)

I spread some on the bottom layer of the puff pastry and topped it with a thin layer of cooked blueberries and their juice.  I then put another thin layer of cream mousseline.  And topped it with the top layer of puff pastry.  Man these were really good!

Pastry Cream

250 ml milk

65 grams sugar

1 egg yolk

1 whole egg

20 grams cornstarch

15 grams butter

2 ml vanilla

In a heavy saucepan combine milk and sugar.  Bring to a simmer. 

In a bowl whisk cornstarch and add in eggs, whip until smooth.  Slowly pour the hot milk mixture into the eggs, whisking constantly.  Pour the mixture back into the saucepan and bring back to a boil, stirring constantly until the mixture thickens.  Remove from heat and stir in the butter and vanilla.  Pour into a clean bowl and chill.

Once cool slowly fold whipped cream into the pastry cream.  And voila......Cream Mousseline!