Simple Scrumptious Strawberry Mousse

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

Ingredients:
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)

Directions:
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.








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Greek Lemon Yogurt Mousse

From the kitchen of One Perfect Bite...I know it's anathema to speak of light desserts at this time of year, but I sometimes feel the need for something that will refresh, rather than weigh down the palate. This lovely mousse was developed by Chef Nick Malgieri and it's included in his book Perfect Light Desserts. The recipe is as simple as it is light, and it will end even heavy winter meals on a bright note. The mousse is easy to make, but I wanted to alert you to some anomalies in the recipe. While they are beaten forever, the eggs whites don't form a true meringue and will look more like marshmallow creme than an Italian meringue. It is also important to beat them only until the sides of the pan in which they simmered are cool to the touch. The gelatin can coagulate if the mixture is beaten for too long a time. I, by the way, think there is too much gelatin in the original recipe. While I've cut back to 2 teaspoons when I prepare this for my family, the recipe below is the one originally developed by Nick Malgieri. The mousse is delicious as is, but berries of any type are a lovely accompaniment. I serve it with candied cranberries during the holiday season. So, if you've had one too many cookies or can't look another piece of fruitcake in the eye, I hope you'll try this dessert. Here's the recipe.

Greek Lemon Yogurt Mousse...from the kitchen of One Perfect Bite courtesy of Nick Malgieri

Ingredients:
1 cup plain fat-free Greek yogurt
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/4 cup water
1 envelope (about 2 1/2 teaspoons) unflavored gelatin
2/3 cup eggs whites (from 4 or 5 large eggs)
Pinch of salt
3/4 cup sugar
6 to 8 serving vessels (glasses, ramekins, etc.)

Directions:
1) Combine yogurt, zest, juice, and extract in a small bowl. Whisk together and set aside.
2) To a separate small bowl, add water. Sprinkle gelatin on top and set aside.
3) Fill a medium saucepan halfway with water. Boil over medium heat. Meanwhile, to the bowl of a stand mixer, add egg whites, salt, and sugar, stirring gently to combine. Once water is boiling, carefully lower stand mixer bowl into saucepan. Whisk gently until sugar is dissolved and eggs are near-scalding to the touch. Remove bowl from pan.
4) Scrape gelatin into egg mixture and whisk quickly and thoroughly to combine.
5) Secure bowl to your stand mixer. Using the whisk attachment, whip egg mixture at medium-high speed until the outside of the bowl is totally cool to the touch. (This took me about 8 minutes.) Once this occurs, add yogurt mixture. Continue whipping a few more seconds, until it's all combined.
6) Divide mixture among serving vessels and refrigerate for at least 45 minutes. Serve cold, with berries if they are available. Yield: 6 to 8 servings.








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Frozen Maple-Mousse Cake with Candied Cranberries

From the kitchen of One Perfect Bite...I'm so pleased to be able to share this recipe with you. I found it while scouting for desserts that would compliment the non-traditional menu I was planning for our Thanksgiving dinner. It sounded wonderful but it seemed involved and was more work than I had intended to do. I put the recipe away, but I kept thinking about it and in a weak moment decided to give it a try. The maple flavored mousse cake was an enormous hit with my taste testers, and their praise guaranteed it a spot on the Thanksgiving menu. As a matter of fact, the Silver Fox, who I swear channels Bob Cratchit, gave it his highest and most sought accolade, "Another triumph, my dear!" That always leaves me tongue-tied and verklempt. The cake was originally developed by Kathleen Callahan for Food and Wine magazine. Her creation has a pecan crust that's topped with a frozen mousse and garnished with cranberries that simmer to tart perfection in a bath of simple syrup. The berries add wonderful color to the cake and help cut the sweetness of the frozen mousse. The cake and candied cranberries can be made up to 4 days before serving and that makes them a boon for busy cooks. While the cake is frozen, it never gets rock solid and it can be served directly from the freezer, so it's a real space saver for overcrowded holiday kitchens. Do not make the mousse with imitation syrup. If you are unable to find grade B syrup, grade A can be substituted, but the cake will be lighter in color and lack the caramel-like flavor that grade B syrup imparts. I really like this dessert, and, yes, it had my socks going up and down. I hope you will try it. Here's the recipe.

Frozen Maple-Mousse Pie with Candied Cranberries...from the kitchen of One Perfect Bite courtesy of Kathleen Callahan and Food and Wine magazine

Ingredients:
Crust
2 cups pecans (8 ounces)
3 tablespoons light brown sugar
1/8 teaspoon freshly grated nutmeg
Pinch of salt
3 tablespoons unsalted butter, softened
Mousse
1 cup pure grade B maple syrup
2 large egg whites, at room temperature
Pinch of cream of tartar
Pinch of salt
1-1/2 cups chilled heavy cream
1 teaspoon pure vanilla extract
Candied Cranberries
8 ounces fresh cranberries (2 cups)
1-1/4 cups sugar
3/4 cup water

Directions:
1) To make crust: Preheat oven to 350 degrees F. Spread pecans on a rimmed baking sheet and bake for about 8 minutes, until fragrant. Let cool completely. Pulse pecans, sugar, nutmeg and salt in a food processor until nuts are finely chopped. Add butter and pulse to combine. Press crumbs in an even layer into a 9-inch springform pan. Refrigerate until firm.
2) To make mousse: Bring maple syrup to in a medium saucepan. Simmer over moderate heat until slightly reduced and a candy thermometer inserted in syrup registers 235 degrees F, about 8 minutes. Watch carefully to prevent it boiling over. Meanwhile, using an electric mixer fitted with a balloon whisk, beat egg whites with cream of tartar and salt until stiff peaks form. Reduce speed to medium and drizzle hot syrup onto whites, beating until incorporated. Increase speed to high and beat meringue has cooled to room temperature, about 5 minutes. In a separate large bowl, beat heavy cream with vanilla until soft peaks form. Fold meringue mixture into whipped cream until blended. Scrape mousse into crust and spread evenly . Freeze until firm, about 24 hours.
The mousse will not freeze hard like ice cream.
3) To make candied cranberries: Put cranberries in a large heatproof bowl or into top of a double broiler. Combine sugar and water in a small saucepan and bring to a simmer, stirring to dissolve sugar. Pour syrup over cranberries and cover bowl or top of double boiler with plastic wrap. Set over a pan of simmering water and cook, undisturbed, over very low heat until syrup is rosy and cranberries are tender but not broken down, about 45 minutes. Remove bowl from saucepan and let cranberries cool completely. Refrigerate until berries are chilled.
4) To serve: Loosen sides of springform pan with a warm knife. Remove ring from pan. Cut cake into wedges and transfer to dessert plates. Spoon candied cranberries over top of each cake and serve. Yield: 12 servings.








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Cranberry Mousse

J

From the kitchen of One Perfect Bite...This simple recipe was developed in the Ocean Spray Test Kitchen. It's another example of the great food that these test kitchens can produce. This mousse is simple enough for children to prepare, but it's lovely tart flavor speaks to older and more sophisticated diners. I originally made the mousse to serve as a luncheon dessert. It worked well and I loved its color, so I held on to the recipe and still make it when the opportunity arises. If you entertain for lunch, you might want to give this a try. It's also great for busy days when you'd like a creamy but effortless dessert. While it requires just minutes to prepare, the mousse needs to chill for several hours before it can be served and adequate time must be built into your game plan. Cranberry Jello is usually available during the lead up to the Thanksgiving and Christmas holidays. It's best to stockpile it at that time because it will be hard to find later in the year. Raspberry Jello is an adequate substitute. I think some of you will really enjoy this. Here's the recipe for those who are tempted to give it a try.

Cranberry Mousse...from the kitchen of One Perfect Bite courtesy of Ocean Spray Test Kitchen

Ingredients
1 cup cranberry juice
1 package (3 ounces) cranberry or raspberry gelatin
1 can (14 ounces) jellied cranberry sauce
2 cups whipped topping, thawed

Directions
1) Heat cranberry juice cocktail to boiling in a saucepan. Remove from heat and stir in raspberry gelatin until dissolved; transfer to a large mixing bowl.
2) Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until mixture begins to thicken, but not set.
3) Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm. Yield: 8 serving.









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Cranberry Pork Loin - A Foodie and Her Family

Mango Mousse

From the kitchen of One Perfect Bite...When you entertain people who know and love food, there are different paths that can be taken to the table. Familiar dishes, flawlessly prepared, work well, but so do more trendy dishes that expand the palates of those you've invited to eat with you. I took the path of least resistance last evening and chose a menu of simple dishes that represent Spring in various countries around the world. There was Scandinavian salmon, Turkish lamb, Italian risotto and a French asparagus salad. Fortunately, the dishes blended nicely and it all turned out well. It was a night of good food, good company and good wine. I wanted to end the meal on a light, bright note and decided to serve a mango mousse with meringue cookies for dessert. When properly prepared, this is a wonderful, slightly tart dessert. Its success or failure depends of the quality of the mangoes used to make it. They must be fully ripe and bursting with flavor. I can tell you from bitter experience, that those packs of peeled and sliced mangoes that are now available in the super market will not work here. I've never tried the mango puree that is available at Trader Joe's, but I suspect that this is a case where sweat equity pays off. I'm always asked to suggest a substitute for the orange liqueur used in the recipe. Unfortunately, there is none. Orange juice will ruin the mousse. It takes a while for this to stiffen, so it is best made early in the day you plan to serve it. If you want something more fancy, the mousse can be shaped in molds and served with a strawberry coulis. I do have one note of caution. Mango can be stringy even when pureed. To have an absolutely smooth puree, I put mine through a sieve before proceeding with the recipe. This is not an overtly sweet dessert, but it is delicious and I marvel at its color every time I see it. If you're in the market for something a little different, I think you'll like this mousse. If you like desserts with a little tang, you'll love it. Here's the recipe.

Mango Mousse...from the kitchen of One Perfect Bite

Ingredients:
1/4 cup orange liqueur
1 to 2 teaspoons lime juice
1 package unflavored gelatin
2-1/2 pounds large ripe mangoes, peeled, pitted, chopped
1/8 teaspoon salt
1/2 cup superfine sugar
1 cup chilled whipping cream

Directions:
1) Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. Puree mangoes in processor. Measure puree and return 2-1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture and lime juice to mango in processor and blend. Whip cream in large bowl until soft peaks form. Fold in mango mixture. Transfer to 6 dessert dishes. Yield: 6 servings.

You might also enjoy these recipes:
Mango Berry Crisp - Within the Kitchen
Mango Cheesecake with Lemon Basil Syrup - Step By Step Gourmet
Mango Rice Pudding - Pham Fatale
Fresh Mango Curd - SwEEts
Chunky Mango Ice Cream - Home Cooking Rocks
Mango Pudding (Gluten Free Dairy Free) - The Sensitive Pantry
Mango Merinque Tart with Coconut Cream - She Shimmers
Creamy Mango Gelato - My Man's Belly
Mango and Strawberry Muffins - Kirsten's Kitchen
Peach and Mango Trifle - Adora's Box
Mango Lassi - Entertaining Made Easy
Mango Mousse - My Favorite Recipes Collection
Mango Panna Cotta - My Kitchen and Photographs
Mango Bread - Kitchen Runway
Mango Upside Down Cake with Macadamia Nuts - Sippity Sup

Lemon Bavarian Cream Cake

From the kitchen of One Perfect Bite...This is a lovely dessert with potential that's yet to be realized. I was drawn to the cake by this photo, and it led me to the recipe for a Lemon Curd Mousse Cake that you can find here. The cake first appeared in Bon Appetit magazine, and if you read the reviews that accompany the recipe, you'll find that while most people like the cake, they had some reservations about the way it was constructed. I, too, like the cake, and plan to make it for our dessert on Easter Sunday, but only if I can do more testing and correct the problems I've encountered with it this week. I want to start my critique with an observation. This cake is far more like a Bavarian cream than a mousse. The filling lacks the velvety smoothness that's associated with mousse, and while its frothy lightness is quite pleasant, the cake is poorly named. The original recipe includes instructions for making lemon curd. If you purchase commercial curd or already have a recipe that makes one that you trust and enjoy, there is no reason to use the developer's recipe. It makes a nice, not exceptional filling. Whatever its source, you'll need at least 3-1/2 cups of lemon curd to make the cake filling. You'll also want to take a look at pan size and the type of crumbs you use to make the bottom crust. I suggest you use a 9 or 10-inch springform pan. The 8-inch pan that is recommended is way too small to handle all the filling the recipe will produce. Unless you are particularly fond of shortbread, use graham cracker or gingersnap crumbs to make the crust. There is nothing exceptional about the shortbread crust and the cookies are an unnecessary expense. You might also want to use pasteurized egg whites for the filling. While the yolks are cooked long enough to kill bacteria, the whites are not. If you cook for the very young or very old or any member of your family has a compromised immune system, pasteurized eggs are worth every cent they cost. The cake sounds more involved than it actually is. There are several steps needed to make it, but none of them are difficult. Time may be a problem. If you make your own curd, you'll need two days to make the cake table ready. Most of that time is passive chilling and final assembly is relatively easy to do. It is very important to serve this at room temperature. The texture of the cold cake is almost rubbery, but if it can sit for 30 to 45 minutes before serving, you'll have a confection that is light and frothy and melt-in-your-mouth good. Here's the recipe.

Lemon Bavarian Cream Cake...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
Curd
2-1/3 cups sugar
4 teaspoons cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Crust
Nonstick vegetable oil spray
2 cups shortbread cookie crumbs (about 7 1/2 ounces)
1/4 cup (1/2 stick) unsalted butter, melted
Mousse
5 tablespoons water
4 teaspoons unflavored gelatin
6 large egg whites (pasteurized if possible)
3/4 cup sugar
1 -1/2 cups chilled heavy whipping cream
Garnish
Lemon slices, cut into quarters

Directions:
1) To make the curd: Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours. (Can be made 1 week ahead. Press plastic wrap onto surface of curd and keep chilled.)

2) To make crust: Preheat oven to 350 degrees F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.

3) To make mousse: Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over water. Let stand until gelatin softens, about 15 minutes. Meanwhile, place 1-3/4 cups lemon curd in large bowl. Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm. Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Whisk warm gelatin mixture into 3/4 cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Remove 3/4 cup of curd and set aside for final assembly. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight.

4) To serve: Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve. (Can be made up to 8 hours ahead.) Arrange lemon slices between rosettes. Cut cake into wedges. Yield: 10 to 12 servings.

You might also enjoy these recipes:
Lemon and Poppyseed Cake with Yogurt Glaze - Kitchen Wench
Lightened Up Lemon Bars - Half Baked
Meyer Lemon Tart Topped with Lightened Lemon Cream - Food Lover's Odyssey
Lemon Cakes - Pastry Studio
Lemon Tart Brulee - Sticky Gooey Creamy Chewy
Lemon Gingersnap Icebox Cake - Bittersweet
Lemon Strawberry Ice Box Cake - Two Kitchens

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Chocolate Peanut Butter Torte

From the kitchen of One Perfect Bite...My favorite dessert are, for the most part, European and barely sweet. I love those made with lemon, nuts or fruit and if you wrap them in a crisp and crackly crust, I'll follow you anywhere. That being said, there are also a handful of other, less classic, desserts that can cause me to fall from grace. This Chocolate Peanut Butter Torte is one of them, and, when it's in the house, my fall from grace is not a stumble, it's a free fall. I can't resist this torte. I really love the peanut and chocolate combination and when it's used as it is in this recipe, developed by Dorie Greenspan, just a bite has been known to make my socks go up and down. While there are several steps required to make this torte, they are simple and quite easy to do. I don't make it a habit to rewrite recipes of this caliber. Pastry chefs are exacting in their measurements and execution, and I have no problem following them, if the flavors being proffered are to my liking. I did make a substitution here that I want to talk about a bit. It has to do with chocolate crumbs that are used to make refrigerator pies or cheesecakes. Many of the better recipes use chocolate wafer crumbs to line pie plates or spring form pans. If you live in an area where they are available, no harm, no foul. If they are not available, most of you already know you can use Oreo cookies, sans filling, as a replacement. The problem is that there is rarely a conversion table to tell you how many cookies are required to do that. I did a quick test to determine quantities of each that are necessary for an equivalence conversion. As it turned out the magic number is eleven. Eleven Oreos, stripped of their filling, equal 1 cup of crumbs when ground. It takes about 20 famous chocolate wafers to yield that same amount. Greenspan's recipe uses Oreo cookies to make crumbs. I had none in the house, so I had to fall back on my supply of chocolate wafers. It was a novel twist. I hope you'll try this recipe. It really is perfect for a special Valentine's Day dessert, Here's the recipe.

Chocolate Peanut Butter Torte...from the kitchen of One Perfect Bite courtesy of Dorie Greenspan

Ingredients:
Crust
1 box chocolate wafer cookies, processed into fine crumbs
1/3 cup unsalted butter, melted and cooled
Small pinch of salt
Crunch
1-1/4 cups salted peanuts, finely chopped, divided use
1/2 cup mini chocolate chips or finely chopped semisweet chocolate
2 teaspoons sugar
1/2 teaspoon espresso powder
1/4 teaspoon ground cinnamon
Dash of ground nutmeg
Filling
2 cups heavy cream
1-1/4 cups confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1-1/2 cups creamy peanut butter (not natural)
2 tablespoons whole milk
Topping
1/2 cup heavy cream
4 oz. bittersweet chocolate, finely chopped

Directions:
1) To make crust: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet. Combine chocolate wafer crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten crumbs. Press into a thin layer covering bottom and sides of springform pan to within 1-inch of rim. Freeze crust for 10 minutes. Bake in preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling.
2) To make crunch: In another small bowl, combine 1/2 cup of chopped peanuts, mini chocolate chips, sugar, espresso powder, cinnamon and nutmeg. Toss with a fork to mix and set aside.
3) To prepare filling: In bowl of a stand mixer fitted with whisk attachment, whip 2 cups of cream until it holds medium peaks. Beat in 1/4 cup of confectioners’ sugar and whip until cream holds medium-firm peaks. Transfer cream into a separate bowl and refrigerate until needed. Wipe out (do not wash) mixer bowl, replace whisk with paddle attachment, and beat cream cheese with remaining 1 cup of confectioners’ sugar on medium speed until cream cheese is satiny smooth. Beat in peanut butter, whole milk, and 1/4 cup of chopped peanuts until well combined. Using a large rubber spatula, gently stir in about 1/4 of whipped cream to lighten mousse. Still working with spatula, stir in crunchy peanut mixture from step 2 above, then gingerly fold in remaining whipped cream. Scrape mousse into crust, mounding and smoothing top. Refrigerate for at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms.
4) To make topping: To finish torte, put chopped bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water. Leave bowl over water just until chocolate softens and starts to melt, about 3 minutes; remove bowl from saucepan. Bring reserved 1/2 cup of cream to a full boil. Pour cream over chocolate and, working with a rubber spatula, very gently stir together until ganache is completely blended and smooth. Pour ganache over torte, smoothing with a metal icing spatula. Scatter remaining 1/2 cup peanuts over top and chill to set topping, at least 20 minutes. When the ganache is firm, remove the sides of the springform pan. Refrigerate until ready to serve. Yield: 8 to 10 servings.

You might also enjoy these recipes:
Chocolate Peanut Butter Bars - The Parsley Thief
Peanut Butter Pecan Biscotti - Joy the Baker
Peanut Butter Chocolate Macarons - Annie's Eats
Peanut Butter Brownie Pie - What's Cookin' Chicago?
Peanut Butter and Jelly Truffles - A Mingling of Tastes
Peanut Butter Crunch Truffles - Piece of Cake

Quick and Creamy Pumpkin Pudding

From the kitchen of One Perfect Bite...I've been known to joke that my house is always ready for company, except when it's not. The phone rang at one of my most "not" moments and left me with about three hours to sanitize, beautify and cook for folks we don't see often, but whose company we really enjoy. In the midst of the ensuing chaos, a plan for an easy but festive meal came together. I fell back on my three fall P's of pork, potatoes and pumpkin. Years ago, I made an icebox cake that was always well received. While I had no time to make or set the cake portion of the dessert, I could make the filling and serve it as a creamy, almost mousse-like, pudding. I think you'll really like this one. It is a novel way to serve pumpkin, but it still is in keeping with the spirit of the season. I've used whole milk and heavy cream to make the dessert, but low-fat and non-dairy products can also be used. I love to serve this with my favorite Swedish gingersnaps. A crackling fire and great coffee are also wonderful accompaniments. Here's the recipe.

Creamy Pumpkin Pudding...from the kitchen of One Perfect Bite

Ingredients:
1 envelope unflavored gelatin
2 cups cold milk, divided
1 package (8-oz.) cream cheese, softened and at room temperature
2 packages (3.4-oz. each) instant vanilla pudding
1 can (15-oz.) pumpkin puree
Spice Mix:
...1 teaspoon ground ginger
...1 teaspoon ground cinnamon
...1/4 teaspoon ground mace
...1/4 teaspoon nutmeg
...1/8 teaspoon ground cloves
1 tablespoon fresh orange zest
1 cup whipped cream

Directions:
1) Place 1/2 cup milk in a small microwave container. Add gelatin. Allow to soften for 2 to 3 minutes. Heat in a microwave oven for about 30 seconds on high power, or until until gelatin is dissolved. Set aside.
2) Beat cream cheese in a large bowl until light and airy. Beat in dissolved gelatin, 1-1/2 cups milk, dry pudding mix, pumpkin, all of spice mix and orange zest. Beat on low speed for 2 minutes until well-blended. Fold in whipped cream. Spoon mixture into individual serving dishes. Chill for at least two hours, or until set. Yield: 4 to 6 servings.

You might also enjoy these recipes:
Pumpkin and Chocolate Layer Cake - Baking Bites
Pumpkin Nut Bars - Eating Out Loud
Rum Spiked Pumpkin Pie - My Gourmet Connection
Spiced Pumpkin Walnut Cake - Little Corner of Mine
Pumpkin Toffee Cheesecake - The Other Side of Fifty
Raisin Pumpkin Bread - The Food Addicts
Pumpkin Roll - What's Cooking Mexico?

Banana Mousse

From the kitchen of One Perfect Bite...I'm rarely able to match the number of bananas I need to the number of people who will actually eat them while sitting at my table. Rather than run short, I inevitably over-buy and end up scrambling to use them before they're fit for nothing other than the compost bin. Fortunately, we love banana desserts, and, in addition to cakes and breads, have come to enjoy a banana mousse that is very simple to make. To my mind, the difference between a mousse and a pudding lies in the lighter and more airy texture of the mousse. A mousse is usually stiffened with egg whites or gelatin, while a pudding relies on a flour or cornstarch thickener. When working with gelatin it is easy to get carried away and use more of it than is necessary. While that won't harm the flavor of the mousse it can affect its texture. I have found that 2 teaspoons of gelatin is all that I need to set this mousse and keep it from getting rubbery. This is a great way to use bananas that have begun to blacken and develop leopard spot. The resulting mousse is nearly fail proof, and, with a bit of garnish, a dish designed for family and friends moves uptown and is fit for guests as well. If you like bananas, I think you'll like this. Here's the recipe.