Limes: The Accent for Flavor But Great for Desserts

            I was out with friends recently to have a few drinks and we had a few beers. Normally we drink wine but by silent consensus we chose to drink beer that night. I noticed of all the variety of beers how many of us requested either a lemon or lime with our drinks. Personally, I ordered a lime because I like how the its juice accents the taste of the beer.

            But as I drank I began wondering what limes would be like in a dessert other than the traditional Keylime pie. Lims are not the first item people think of when deciding on what dessert to fix for family or friends. When I looked for several of my cookbooks I noticed that limes are not mentioned as much as lemons are, but lime recipes can be found in more contemporary cookbooks and online at a number of recipes sites such as All Recipes, Epicurious, Food Network, Cookingchannel.com, etc.

            But I believe desserts are meant to challenge the senses and push your taste buds to a new level and provide your family and friends with a special treat, and limes can be that treat.

            In cooking, many chefs appreciate the lime’s acidity in its juice and the flora aroma its zest produces from the fruits flesh. Limes are commonly used in cooking Thai, Vietnamese, Mexican and Southwest American dishes. In ceviche limes are used for its pickling properties.

            Using a lime in a dessert is a challenge and I said before desserts should be a challenge for the cook but the enjoyment reached by using something in a non-traditional way would be so much more. So when you think of a lime think mouse (See Below) a tart, cheesecake or even cheesecake bars, but think of unique and fun ways to use this wonderful accent in more than one way. Enjoy

                                                                          Lime Mouse

Ingredients

8 tbsp. butter
5 eggs
1 c. sugar
3/4 c. fresh lime juice (6 to 7 limes)
Grated zest of 5 limes
2 c. heavy cream, chilled

Directions

Melt butter in top part of double boiler over simmering water. Beat eggs and sugar until light and foamy. Add mixture to melted butter. Cook gently, stirring constantly until mixture becomes a custard, about 8 minutes.

Do not overcook or eggs will scramble. Remove from heat and stir in lime juice and grated zest. Cool to room temperature. Using an electric mixer, whip chilled cream until very stiff, almost to butter. Stir lime custard into cream, until just incorporated. Pour into dishes or serving bowl. Chill at least 4 hours. 8 servings

                                                                                                                                            - Cooks.com

http://www.epicurious.com/

http://www.cookingchanneltv.com/

http://allrecipes.com/

Chocolate Mousse: Via Vite Style

Via Vite's Chocolate Mousse

             Good things come in small packages. Recently, at Via Vite on Fountain Square in downtown Cincinnati I discovered a small petite surprise on their dessert menu – Chocolate Mousse. My taste buds could not get enough of this wonderful chocolate dessert. My whole table was silent except for the many “Oh My God” expressions with every bite.

            The contemporary Italian bistro’s Chocolate Mousse, according to its website, is a dark chocolate mousse with a crema of ricotta cheese and marscarpone with chocolate pearls and pizelle (a traditional Italian waffle cookie).

            Here at Sweet Pairings we are always on the look out for unique and interesting desserts that surprise the palate and Via Vite’s Chocolate Mousse did just that.

Although I can’t offer you Via Vite’s Chocolate Mousse recipe you might enjoy this a Chocolate Mousse recipe I found that David Lebovitz adapted from Julia Child’s “Mastering the Art of French Cooking”

                                                             Chocolate Mousse

Ingredients

6 ounces bittersweet or semisweet chocolate, chopped
6 ounces unsalted butter, cut into small pieces
1/4 cup dark-brewed coffee
4 large eggs, separated
2/3 cup plus 1 tablespoon sugar
2 tablespoons dark rum
1 tablespoon water
pinch of salt
1/2 teaspoon vanilla extract

1.      Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.

2.      . Fill a large bowl with ice water and set aside.

3.      . In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)

4.      . Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.

5.      . In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.

6.      . Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.

7.      . Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.

Storage: The mousse au chocolat can be refrigerated for up to 4 days.

Graduation Party Treats

It is almost that time of year when we celebrate our graduates on a job well done.  When planning such an occasion you want to have special treats that your guests can enjoy.  Since our specialty are the cake pop why not have some delicious graduation hat cake pops.  They will surely make your dessert table look the part.  As you continue planning you could add some delicious cupcakes with a surprise inside, such as your graduates favorite flavor.

As we salute our 2012 graduates for their great accomplishments and a job well done, don't forget those details that will make their day more memorable.  We would love to put together your soiree and make it as special as they are.  Visit us at Sweet Petit Desserts and we can customize your event with the right touches!  Congratulations to all the family and friends that have supported our students they needed it and more importantly deserve the praise!