Cheesies

Cheesies
From Nanci Zombro

2 Cups grated Sharp Cheddar Cheese
1/2 Cup grated Parmesan Cheese
1/2 Cup Butter
3/4 Cup Flour
3/4 tsp salt
dash cayenne pepper
1/8 tsp nutmeg

1 egg, beaten, mixed with 1 tsp water
smoked paprika
pecan halves


Mix together the first seven ingredients.  Roll into a log and wrap in plastic wrap to chill.
When thoroughly chilled.  Cut into 1/4 inches slices.  Brush with egg water and sprinkle with paprika.  Place a pecan half on each round.
Bake at 350 for about 12 minutes.

(Pecan halves are optional so you can do them without but then they're awfully plain looking)

Quiche Lorraine

I nine inch pastry dough

 (for Bryce and Rachel)

Ingredients

12 slices of bacon, lightly cooked and cut up

1 cup shredded Swiss Cheese (Gruyere or Comte’)

1/3 cup minced onion, lightly sautéed

1 TBSP flour

4 eggs

2 cups whipping cream

¾ tsp salt

¼ sugar

1/8 cayenne pepper

1/8 nutmeg

Directions

Heat oven to 450 degrees

Mix flour with bacon and onion at the last minute of sauté’

Sprinkle bacon, cheese and onions over bottom of the pie shell

Whisk eggs and add remaining ingredients.

Pour over bacon mixture.

Cook in hot oven for 15 minutes.

Turn oven down to 300 degrees and cook for 30 more minutes.

Quiche is done when knife comes out clean.

Let stand for ten minutes before cutting!

Voila’, you have a perfect Quiche!

Dark Chocolate Mousse

http://www.browneyedbaker.com/2013/04/16/chocolate-mousse-recipe/

Yield: 6 to 8 servings
Prep Time: 3 hours 30 minutes
Total Time: 3 hours 30 minutes

A fabulous recipe for classic chocolate mousse.

Ingredients:

8 ounces bittersweet chocolate (60% cacao), finely chopped  (I used 4 oz bittersweet & 4 oz semi-sweet)
5 tablespoons water
2 tablespoons Dutch-process cocoa powder
1 tablespoon brandy
1 teaspoon instant espresso powder  (I didn't have this)
2 eggs, separated
1 tablespoon granulated sugar, divided
⅛ teaspoon salt
1 cup + 2 tablespoons heavy cream

Directions:

1. Combine the chocolate, water, cocoa powder, brandy and espresso powder in a medium bowl. Place the bowl over a small saucepan filled with about 1 inch of water set over low heat, so that it is barely simmering. Stir the mixture frequently until it is completely melted and smooth; remove the bowl from the heat.
2. In a large bowl, whisk together the egg yolks, 1½ teaspoons of the sugar and the salt until it is slightly thickened and pale in color, about 30 seconds. Pour the melted chocolate mixture into the egg mixture and whisk to combine. Let cool until it's slightly warmer than room temperature, about 5 minutes.
3. Whip the egg whites using a stand mixer with a whisk attachment on medium speed until foamy, about 1 minute. Add the remaining 1½ teaspoons of sugar and increase the speed to medium-high. Continue to whip until soft peaks form, about 1 more minute. Gently whisk one-quarter of the whipped egg whites into the chocolate mixture. Add the remaining egg whites and gently fold into the chocolate mixture using a rubber spatula until just a few white streaks remain.
4. Wipe out the mixing bowl and then add the heavy cream to the bowl. Again using the whisk attachment, whip the cream on medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form, at least another 15 seconds. Using a rubber spatula, gently fold the whipped cream into the mousse until no white streaks remain. Spoon the mousse into individual serving cups, cover with plastic wrap and refrigerate until set and firm, at least 2 hours or up to 24 hours.
Notes:

• If you are concerned about using raw eggs in this recipe, look for pasteurized eggs - almost all grocery stores carry them now.
• You can omit the brandy if you do not drink alcohol. You may substitute vanilla extract, adding it to the egg yolks, sugar and salt in step #2.

(Recipe from The Science of Good Cooking)
From our neighbor Nancy Elliot!  Really tasty!