Lime Matcha Mousse

Today being the first day of summer I thought this refreshing dessert would be great to share.  It is from Rebecca Miller French who is a contributor for epicurious.com.  It is a lot of work to hollow out the limes just so you can use them to serve the mousse in.  Next time I will probably just serve is small dessert bowls with a lime peel for garnish.

 

8 large limes
2 tsp. Matcha powder, + more for dusting
6 eggs at room temperature, separated
2/3 c. sugar (Stuvia)
1 c. whipping cream

 

Cut stems off limes so they can stand upright being careful not to cut through the flesh. Then cut the tops off the limes a quarter of the way down from the top. With a sharp knife, hollow out limes, scooping the flesh and juice into a bowl. Set the hollowed-out limes aside and press flesh and juice through a fine-mesh strainer, set juice aside.

 

In a small saucepan, whisk together matcha and egg yolks until smooth. Add sugar and whisk until combined. Place pan over medium heat, add ½ cup of the strained lime juice and whisk occasionally until just simmering. Lower heat and stir with a wood spoon until the mixture thickens and can coat the back of the spoon. Remove from heat, transfer to a large bowl, and let cool completely, stirring mixture occasionally.

 

In another large bowl, beat egg whites until they hold stiff glossy peaks; set aside. In a separate bowl, whip cream until stiff peaks form. Gently fold egg whites into cooled matcha mixture, then fold in the whipped cream. Chill the mousse for 2 hours, then pipe or spoon it into hollowed-out limes; dust with additional matcha. You’ll use about half the matcha mousse, store the rest in the refrigerator for up to 3 days.

Crazy Herb Seasoning

I was supposed to share this recipe for Crazy Herb Seasoning before Fathers Day.  Due to my new job, I did not get it posted. I made this seasoning to go along with my Dad’s Popcorn Snack Pack. Combine all ingredients listed below.

4 Tbsp. parsley
3 Tbsp. basil
3 Tbsp. oregano
2 Tbsp. onion powder
1 Tbsp. celery seed
1 Tbsp. sugar
1 Tbsp. salt
2 tsp. black pepper

I put this seasoning in a shaker jar with a label on the front

and instructions on the back how to make a dressing and a dip.

National Martini Day

I just realized that I am not a martini drinker.  How about you?  You would think that today being National Martini Day I would have a recipe or two.  I actually did post a Cucumber & Dill Cocktail which was served in a martini glass.  I also found a Pumpkin Martini recipe from celebrations.com that I have made.  It is one of beverages that seem sort of seasonal but here is the recipe if you want to give it a try and I found a picture online that seems pretty much the way mine looked.


2 ½ oz pumpkin pie vodka
1 oz butterscotch Schnapps
Sprinkle of Pumpkin pie spice
Whipped cream, if desired

Add vodka, schnapps and spice to a shaker with ice and shake well. Strain into chilled martini glass and garnish with whipped cream & another sprinkle of pumpkin pie spice.

Jalapeno Poppers

I really like a good jalapeno popper.  So I tried making them with Queso Fresco cheese and bacon.  Not a complete success but on the right track.  First I took some jalapenos and cut off the top and removed the seeds.  I did wear gloves because every time I work with hot peppers I either blow my nose with a tissue or scratch my eye and then I have a burning sensation.  Not this time – I got smart.

 

Then I stuffed them with the cheese and placed them in the refrigerator while cooking the rest of dinner.

 

 

About 15 minutes before dinner, I took them out and wrapped them in bacon. I buy pieces and ends of bacon because it is cheaper.  In this application, you should have strips of bacon and not pieces.  I used a toothpick to secure the bacon which then makes it hard to brown all sides of the bacon.  Next time probably will deep fry them. Now when frying I just used a little bacon grease in an iron skillet and fried the poppers.

Although very tasty, they were not completely successful but I learned several things.  First char and remove the skin from the peppers.  This will make them cook a little faster and won’t be so crunchy after frying. Once the skin is removed you could probably even coat them with a beer batter before frying and it would stay in tack.  Will have to give this a try. Secondly, I think the type of cheese is pretty important.  Queso Fresco does not seem to melt as quickly as say cheddar or mozzarella.  Which means it won’t all ooze out when being cooked. Next, make sure your bacon is nice long pieces that wrap completely around each popper. This ensures that the whole popper is covered and will cook through more evenly.  Last, is the way they are cooked.  If deep fryed, you won’t have uneven cooking even with the toothpicks inserted to keep the bacon on.

If anyone has any other suggestions, I would love to hear them.  This is a great appetizer and not too time consuming to make.  Can even be made ahead and refrigerated until ready to fry.  I’ll give you an update next time I make Jalapeno Poppers.

Iced Tea Day

This is a great twist on the mojito.  Enjoy this Basil & Tea Mojito on National Iced Tea Day.

1 lg. Lime, quartered (approx 4 tbsp. juice)
6 lg. Fresh basil leaves
4 green tea bags
2 c. boiling wate
3 tbsp. honey
1 c. rum
1 c. tonic water or seltzer, chilled

In a glass pitcher, squeeze lime juice and basil leaves. With a wooden spoon, thoroughly crush against side of pitcher, add lime rinds. Let tea bags steep in boiling water for approximately 15 minutes. Stir in honey until it dissolves. Pour honey tea and rum into pitcher and stir. Just before serving add tonic water and pour into ice-filled glasses. Garnish, if desired, with additional basil leaves.

Summer Squash

2 med. Zucchini squash
2 med. Pattypan squash
2 med. Yellow crookneck squash
¼ c. olive oil
4 green onions, white part, sliced
¼ tsp. dried basil
¼ tsp. oregano
¼ tsp. thyme leaves
¼ tsp. Rosemary
2 Tbsp. Red wine vinegar
Salt & pepper to taste

Rinse and scrub squash. Slice evenly.

On a cookie sheet place squashes, onions and seasonings. Toss with oil and place in a 350 degree oven for about 30 minutes until the vegetables are tender. Before serving toss with vinegar. Salt and pepper as needed.

You can also do this on the stove top if desired.

Steak & Shrimp Fajitas

Have you ever had a craving for something? That’s what happened this weekend. For some reason I wanted fajitas. Even though we don’t eat tortillas, the meat & vegetables in the fajitas will suffice. So I picked up some top sirloin that was on sale, and red, orange and yellow sweet peppers. I was going to get a fajita seasoning packet but decided that I already had the main seasonings (cumin, chili powder, garlic powder and oregano) at the house. I had purchased a small package of shrimp a couple of days before so I included them in this meal.

When it was time to eat, I cut the top sirloin, peppers and an onion into strips. Using the same amount of cumin, chili powder, garlic powder and oregano I seasoned the meat and placed a skillet. Then seasoned the peppers and onions and added them to the skillet with the steak. I threw the shrimp in just a minute before the veggies were tender-crisp, . The fajitas were served over a bed of cauliflower rice and garnished with cilantro.

It was delicious. Next time you get a craving, I strongly suggest you act upon it and enjoy!