Friday, April 10, 2009
Looking for a spring themed dinner party, well here is the menu I served at a recent catered event. It uses in season produce to put you in the mood for warmer weather!
Sauteed Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata
Source: Bon Appetit April 2009
Haricot Verts and New Potato Salad with Chive Vinaigrette and Fried Capers
Inspired by Bon Appetit APril 2009 and fresh produce at the market
Honey Yeast Rolls
Lemon and White Chocolate Mousse Parfaits with Strawberries
Source: Bon Appetit April 2009- Recipe Below
Lemon and White Chocolate Mousse Parfaits with Strawberries
Source: Bon Appetit April 2009- makes 8 servings
Source: Bon Appetit April 2009- makes 8 servings
5 egg yolks
1/2 c. sugar
1/2 c fresh lemon juice
4 tsp lemon peel
Pinch of salt
1/4 c plus 2 2/3 c heavy whipping cream
3.5 oz white chocolate, finely chopped
5 c. sliced strawberries
Whisk egg yolk, sugar, lemon juice, lemon peel and salt in medium metal or glass bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick (approx. 160F-170F). Remove bowl from water and cool mouse to room temperature.
Combine 1/4 c. cream and white chocolate in another bowl. Set bowl over saucepan of barely simmering water. Stir until chocolate is soft and almost meted. Remove bowl from water and stir until chocolate is melted and smooth. Cool mousse to room temperature.
Beat remaining 2 2/3 c cream until firm peaks form. Divide whipped cream between both mousse, folding in one cup at a time.
Layer 1/4 c. lemon mousse in each glass and top with 2 tbsp strawberries. Layer 1/4 c. white chocolate mousse over strawberries. Repeat layering one more time.
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1 comments:
What a fabulous menu - it looks lovely and perfect for springtime!
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