Subject: Strawberry Mousse
From: Unicorn (unicorn@indenial.com)
Date: Fri Apr 20 2001 - 07:37:09 EDT
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F O O D F U N N Y
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Thanks to reader Denise for this groaner:
During the Revolutionary War, a group of American patriots had great
difficulty in defeating a group of British soldiers. It seemed like
every time the Americans decided to take the offensive, the British
knew exactly what they planned and were able to repel their moves.
Once again, the Americans decided to attack a fort held by the
British. They planned well and all of the Americans were poised to
go, except for one citizen who was scared to death... he managed to
fake being sick to avoid taking place in the battle.
When the American troops had left to spring the surprise attack, the
cowardly dude came out of his house and began walking around the town.
He happened across another "citizen" who was making detailed notes
about the condition of the town, the status of the supplies,
ammunition, etc. The cowardly dude realized that he had come across a
British spy... whom he quickly subdued and waited for the rest of the
Americans to return.
When they returned, thwarted again, they realized that the British spy
had been informing the British troops of all of the plans. They
quickly hanged the spy and held a celebration for the cowardly dude
who caught on to the situation. The ladies of the town wanted to make
the meal a very special event, so they invented a new dish for the
feast. We enjoy it to this day... Chicken Cacciatore.
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T O D A Y ' S R E C I P E
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This dessert is remarkably easy to prepare, but be sure to use only
fresh, sun-ripened strawberries for the best results.
All recipes this week are adapted from "The New Making of a Cook,"
by Madeleine Kamman, William Morrow & Co., 1997, available from
Amazon.com at:
http://www.amazon.com/exec/obidos/ASIN/0688152546/worldwiderecipes
Strawberry Mousse
2 cups (500 ml) fresh ripe strawberries, hulled
3 Tbs (45 ml) sugar
1 tsp (5 ml) fresh lemon juice
2 Tbs (30 ml) raspberry flavored liqueur (optional)
3/4 cup (180 ml) heavy cream
Puree the strawberries, sugar, and lemon juice in an electric blender
or food processor. Put in a small saucepan over low heat and reduce
to 1/2 cup (125 ml), stirring occasionally. Remove from the heat and
stir in the optional liqueur. Whip the cream until it barely forms a
mound and is thick but still quite liquid. Fold the strawberry puree
into the whipped cream and pour into a serving bowl or individual
serving dishes. Serve chilled. Serves 4 to 6.
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