Christmas Brunch

Beatrice's Mousse au chocolat

From Zurich

150 g. cremant

1  Egg (Whole)

5 dl. cream

Whisk one egg in a separate bowl.  Melt the chocolate on a separate bowl.  Add the egg to the melted chocolate.

Using a stand up mixer whip the the cream then fold the cream into the melted chocolate.  Put in the refrigerator for at least 4 hours or over night.  You can also freeze it!!

Beatrice serve this dish on nice little bowls.  She also used this Mousse to make her pastry swans.

Sweet and Sour Cabbage

2 tsp. olive oil
1 med. onion
1 sm. head red cabbage - cored and thinly sliced
salt and pepper
2 tbsp. balsamic vinegar
1/2n pt. blackberries

heat a 12 inc. skillet. Add onions.  Cook for 3 minutes or until tender.  Add cabbage and 1.4 tsp. cook until tender.  Add wine and vinegar. cook for 25 minutes.,

Red cabbage salad

2 med. oranges
4 cups thinly sliced red cabbage
2 lg. carrots.  Cut into thin matchsticks
1 lg. yellow pepper, thinly sliced
2 tbsp. chives
3 tbsp. white wine vinegar
4 tsp. canola oil
salt & pepper
1 Tbsp. all purpose flour
Roasted pecans
Cut orange segments and transfer to a bowl with  juice.  Add cabbage, carrots, yellow pepper chives, vinegar. 1 tsp. oil and salt and pepper. Toss well and let stand.

Hungarian Cucumber Salad

Agi's Hungarian Cucumber Salad
English Cucumbers
salt
sugar
white wine vinegar
pepper.'

Soak the cucumbers in salt and water.  Let stand for 5 minutes then remove the liquid, drain the cucumber.  Do not rinse.  Keep the same bowl and add water, vinegar and sugar.

Gaspacho with smoked salmon surprise

GASPACHO WITH SMOKED SALMON SURPRISE

• Ingredients:
•  
• 200g/7 Oz. smoked salmon
• 1 Lb/500 g. ripe plum tomatoes
•        English cucumber
•        Red Bell peppers
• Salt
• ½ Clove garlic (optional)
• ½ Slice of white bread (Rosemary bread) lightly toasted
• 2 Tablespoons red wine Vinegar
• Tabasco Sauce (Prefer Cholula)
• 1 Tablespoon Olive oil
• 4 leaves of Fresh basil
• 4 oz.  Approximately 3 slice of roasted red pepper.
•  
• Instructions:
•  
• 1.      Cut the smoked salmon into very small dice and shape into a golf size ball then refrigerate.
• 2.      Peel the cucumber and cut it half.  Scoop out the seeds if using regular cucumbers.  Using a wide peeler.  Cut ½ cucumbers into ribbons.   Put in a bowl, sprinkle with salt and leave for 10 minutes.  After 10 minutes rinse under cold running water, drain and place out on paper towels to dry.
•  
• 3.      For the Gazpacho. 
• Use a food processor or blender.  Add the other 1/2 of cucumber, tomatoes, 1 red bell pepper, roasted pepper, bread, and vinegar, salt to taste.  Blend to a smooth consistency.  Add Tabasco (Cholula sauce).  Add olive oil at the end before serving.  Cover and chill for about 30 minutes.
• To serve, simply line the inside of a small ladle with the cucumber slices, arranging them so they are slightly overlapping.  Press the golf size ball of salmon into the ladle and cover with the overlapping slices.  It should look like a wrapped package.  Place each package in the center of a bowl.  Then carefully pour the gazpacho around the cucumber/salmon ball.  Top with basil and serve immediately.