Angelita's Christmas Card

Dear Friends,

Wishing you a happy Holidays season 

and a Happy New Year filled with love and happiness.

Martha & Steve Greenwald

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.