From the kitchen of One Perfect Bite...To think they said it wouldn't last. Yet here we are, 50 years, 2 days, 3 hours, 4 minutes and 20 seconds into the impossible union that still seems to be working. The Silver Fox and I had a wonderful weekend and can't wait to see what the next 50 years bring. The suitcases have been unpacked and I'm back in the kitchen, putting together the dishes that I'll be featuring this week. The first of them is very simple and I highly recommend it to you when strawberries are truly in season and at the peak at the peak of flavor. I had to help the berries I used by boosting their flavor with a teaspoon of strawberry extract which can be found in most large supermarkets. I also substituted an 8-ounce container of non-dairy topping for the whipped cream used in the original recipe. The mousse is delicious when made with heavy cream or a mixture of cream and whipped topping, but we've had a weekend of caloric overload and it seemed judicious to cut back where I could. You will love the simplicity of this recipe and I guarantee you'll love the flavor of this mousse-like creation. The original recipe, developed by Lisa Sewall appears below. This weekend I was asked to share the recipe for a long and happy marriage. Truth is, there isn't one, but I have a couple of thoughts to share with you. Despite the temptation, never coast. You have to work at this thing. Perhaps even more important, don't both of you go crazy at the same time. Marriage is like a seesaw and one of you has to hold it together when the other guy is down. Above all keep, your sense of humor and learn to laugh at yourself as well as the love of your life. That ability to laugh is really important. I'd put my prescription in recipe format but there are too few ingredients and too many variables to make it workable for all. Just remember to preheat that oven.
Strawberry Mousse...from the kitchen of One Perfect Bite inspired by Lisa Sewall
1 pound fresh strawberries, hulled and coarsely chopped (about 4 cups)
1/2 cup superfine sugar
Juice of 1/2 lemon
1 envelope (1 scant tablespoon) unflavored powdered gelatin
1/4 cup cold water
1-1/4 cups heavy cream
1 cup sliced fresh strawberries (for garnish)
1) Combine sugar and 1 pound of strawberries in bowl of a food processor. Process until a smooth puree forms. Pour puree into a large bowl and stir in lemon juice. You should have about 2-1/2 cups puree.
2) Place water in a small microwave bowl. Sprinkle gelatin over the water. Let it sit a few minutes until softened. Microwave on High power until gelatin dissolves, about 1 minute. Remove from microwave and slowly whisk gelatin into the strawberry puree.
3) In a bowl, beat cream until it holds soft peaks. Gently fold cream into the strawberry mixture. Divide mousse among 8 bowls or ramekins. Cover and refrigerate for at least 2 hours or until set. Just before serving, garnish each bowl or ramekin with sliced berries. Yield: 8 servings.
One Year Ago Today: Minced Lamb with Glass Noodles
Two Years Ago Today: Sumarterta - Icelandic Summer Skyr Tart
Three Years Ago Today: Old-Fashioned Applesauce Cake
Four Years Ago Today: Braised Rabbit in Tomato-Wine Sauce