SEASON'S GREETINGS

All across the virgin snow
And through the naked trees
On a cold winter's night
His song is on the breeze
Where the moonlight paints the frost
Upon the robin's song
He's come a-calling for us all
Now the summer's gone!

Hark! Hear the children sing
Glory to the Holly King!
- Hail The Holly King by Inkubus Sukkubus

~~~~~~~~~~~

Wishing you and yours a Merry Holiday Season and a joyful celebration!

May 2015 bring you happiness, joy, peace, harmony, inspiration, successs and health.

Thank you for your support and interest in my humble work!

Cheers,

Rosa xxx

P.S. As I am in desperate need of recharging my batteries, living life less virtually and getting my creative mojo back, I henceforth announce that Rosa's Yummy Yums is going on a hiatus (until further notice)... But don't worry, I will not let my blog lie fallow forever and you'll still be able to find me online via Facebook, Twitter, Google+, Tumblr, etc...).

MERRY YULETIDE & HAPPY WINTER HOLIDAYS!

BLACK AND WHITE WEDNESDAY #110 - XMAS TABLE DECORATION

- Festive Tableware -

This picture was submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook". It will be hosted on the 18th of December by Cinzia at "Cindystar" (click here in order to see who is hosting the next roundup).

YULETIDE IS NEARING, BUT WHAT SHALL WE EAT?... BREATHE DEEP AND DON'T PANIC, MY HOLIDAY RECIPE ROUNDUP IS HERE!

The 25th of December and the 1st of January are dangerously nearing and I guess that most of you have already planned their entire Xmas as well as New Year meals since a while. If a majority of people are organized like G.I.'s on an important mission and are ready to rock the festivities, it has to be said that a minority of us "losers" never manage to get prepared for the big day before the very last minute, tend to panic at the prospect of hosting the celebrations and run around like headless hens on bad acid trip...

This time of the year is special and the magic of it should not be destroyed by our chaotic lack of method, anxiety and procrastination behaviour. We all want to have a mesmerizing and richly decorated table graced with lots of beautiful dishes and spend some valuable moments with those who count for us. There is no way we want our family reunion or party to be spoiled by our disastrous planning incompetence.

As there are surely many messy and clueless individuals out there who are burrying their heads in the sand in order to avoid hystery and be oblivious to the fact that they haven't even yet thought about the food they'll present to their guests, I thought that my recipe roundup might come in handy, take some weight off their shoulders and help them reduce their stress level.

You want relaxed holidays? Then, please have a look at my recipes. You might find something interesting and will not lose any precious time thinking about your menus. Take it easy and don't wrack your brains as we bloggers are here to help you and make your life a lot easier!

Apperitive Food & Starters:

Brazilian Toasts (see recipe)
Caribbean Banana Soup (see recipe)

Chedar, Bacon & Egg Scone Sandwiches (see recipe)
Chopped Liver (see recipe)
Curried Parsnip And Apple Soup (see recipe)
Falafels (see recipe)
Foie Gras Terrine (see recipe)
Flammeküche Pizza (see recipe)
Fried Ricotta (see recipe)
Gravlax - Salt Cured Salmon (see recipe)
Ham And Parmesan Cake (see recipe)
Italian Wine Biscuits (see recipe)
Kipper Rillettes (see recipe)
Lavash Crackers (see recipe)
Lemon Parmesan Dip (see recipe)

Lobster Salad (see recipe)
Oat Cakes (see recipe)
Ostrich Steak Tartar (see recipe)
Parmesan And Gorgonzola Cheesecake (see recipe)
Parmesan And Italian Herbs Shortbread Cookies (see recipe)
Potato Chips/Crisps (see recipe)
Ricotta With Za'Atar (see recipe)
Smoked Haddock And Gruyère Tartlets (see recipe)
Smoked Salmon And Cream Cheese Bagels (see recipe)
Smoky Chili Crackers (see recipe)
Spicy Roasted Chickpeas (see recipe)
Spinach And Feta Strudel (see recipe)
Sweet And Savory Italian Meatballs (see recipe)
Tahitian Poisson Cru Made With Salmon (see recipe)
Tiny Curry Scones (see recipe)
Vietnamese Chicken And Grapefruit Salad (see recipe)

Main Courses:
Blueberry Pork Chops (see recipe)
Brazilian Xinxim De Galinha (see recipe)
Chicken And Mushrooms In Saint Marcellin Sauce (see recipe)
Chicken In Vanilla Sauce (see recipe)
Chinese Lemon Chicken (see recipe)
Greek Pork Stew With Quinces (see recipe)

Lasagne (see recipe)
Lemony Beef And Potato Tajine (see recipe)
Lump Egg Pasta With Saffron Sauce (see recipe)
Meatballs Brazilian Style (see recipe)
Pulled Pork (see recipe)
Raclette (see recipe)
Stuffed Quinces (see recipe)
Swiss Fondue (see recipe)

Side Dishes & Accompaniments:
Almond And Curry Bread (see recipe)

Barberry Pilaf (see recipe)

Greek Lemon Roasted Potatoes (see recipe)
Homemade Orecchiette Pasta (see recipe)
Hot Italian-Style Tagliatelle (see recipe)
Jerusalem Artichoke Gratins (see recipe)
Maluns (see recipe)
Maple Glazed Brussel Sprouts And Potatoes (see recipe)
Homemade Orechiette (see recipe)
Parsnip Puree (see recipe)
Potato Kugel (see recipe)
Potatoes Baked With Parmiggiano (see recipe)
Pumpkin Latkes (see recipe)
Spätzlis (see recipe)

Tahini, Pomegranate & Coriander Salad (see recipe)

Toad In The Hole (see recipe)
Warm Beetroot With Sour Cream (see recipe)

 
Festive Desserts, Cakes, Breads & Cookies:
Almond Cake From Reims (see recipe)
Alsatian New Year Chocolate Chip Brioche (see recipe)
Amaretti, Apricot Jam & Coconut Bars (see recipe)
Apple Challah (see recipe)
Apple Latkes (see recipe)
Apple Tart With Hazelnut Frangipani (see recipe)
Bakewell Tart (see recipe)
Banana Bread Pudding (see recipe)
Banana Walnut Bread (see recipe)
Basboussa - Egyptian Syrup Cake (see recipe)
Basler Brunsli Cookies (see recipe)
Birnenbrot (see recipe)
Bostoni Cream Pie (see recipe)
Brazilian Coffee Cookies (see recipe)
Canoli (see recipe)
Cantuccini - Biscotti Cookies (see recipe)
Caramel Cake With Caramelized Butter Fosting (see recipe)

Caramel Walnut Tart (see recipe)
Caraway Seed Cake (see recipe)
Cardamom Crumb Cake (see recipe)
Cardamom, Matcha & Chestnut Mont Blancs (see recipe)
Carrot Bundt Cake (see recipe)
Challah Bread (see recipe 1 & recipe 2)
Cheesecake & Jelly (see recipe)
Cheesecake Marbled Brownies (see recipe)
Chestnut Bites (see recipe)
Chewy Chocolate Chip Cookies (see recipe)

Chocolate & Pistachio Tartlets (see recipe)
Chocolate Cinnamon Bundt Cake (see recipe)
Chocolate Eclairs (see recipe)
Chocolate Intensity Cake (see recipe)
Chocolate Mousse/Delight (see recipe 1 & recipe 2)
Chocolate Pavlovas (see recipe)

Chocolate Valentino (see recipe)

Chocolate Salted Whoopie Pies (see recipe)
Chocolate Walnut Fudge (see recipe)
Cinnamon Chestnut Persimmon Muffins (see recipe)
Cinnamon Granola (see recipe)
Cinnamon Sugar Doughnuts (see recipe)
Coffee Kisses Cookies (see recipe)
Croquembouche (see recipe)
Cuchaule (see recipe)
Danish Braid (see recipe)
Dark Chocolate & Peanut Butter Cupcakes (see recipe)
Dark Chocolate Tart (see recipe)

Date Bars (see recipe)
Deadly Blondies (see recipe)
Decorated Cookies (see recipe)

Deluxe Traditional English Trifle (see recipe)
Dobos Torte (see recipe)
Dream Bars (see recipe)
Earl Grey Chocolate Mousse (see recipe)
Eggnog Mousse (see recipe)
Festive Winter Challah (see recipe)
Filbert Cake (see recipe)
Five Spice Ice Cream petits Fours (see recipe)
Fragrant Swedish Rye Bread (see recipe)
Frosted Spicy Rock Cakes (see recipe)
Fudgy Low-Fat Cocoa Cookies (see recipe)
Ginger Flavored Banana Cake (see recipe)
Gingerbread House (see recipe)
Gingered Carrot Cake Cookies (see recipe)
Grittibänz Breads (see recipe)
Hazelnut Nougatine (see recipe)

Honey & Coffee Panna Cotta (see recipe)
Honey Cinnamon Graham Cookies (see recipe)
Ice Cream Cake (see recipe)
Italian Ricotta Cookies (see recipe)

Kalbura Basti (see recipe)
Koulourakia - Greek Cookies (see recipe)
Kriegskuchen/War Cake (see recipe)

Lamingtons (see recipe)
Lemon Buttermilk Tart (see recipe)
Lemon Curd (see recipe)
Lemon Honey Cookies (see recipe)
Lemon Mousse Verrines (see recipe)
Luscious Lemon Bars (see recipe)
Luscious Pumpkin Jam (see recipe)
Macadamia Nut Cookies (see recipe)
Macarons With Chocolate & Peanut Better Ganache (see recipe)
Magenbrot Cookies (see recipe)
Mallows (see recipe)
Melting Moments Cookies (see recipe)
Milanais/Mailänderli Cookies (see recipe)
Milk Chocolate And Caramel Tart (see recipe)
Mincemeat For mince Pies (see recipe)

Mince pies (see recipe)
Moist Orange Syrup Cake (see recipe)
Moroccan-Jewish Truffles (see recipe)
Mouhalabieh (see recipe)
Namoura (see recipe)
Nanaimo Bars (see recipe)
Nian-Gao (see recipe)
Norwegian Mountain Bread (see recipe)
 Oatmeal Coconut Cookies (see recipe)

Oatmeal Florentines (see recipe)
Opéra Cake (see recipe)
Orange Cornmeal Cake (see recipe)

Orange Tian (see recipe)
Panettone (see recipe)
Perfect Party Cake (see recipe)
Pfeffernüsse Cookies (see recipe)
Portuguese Sweet Bread/Massa Sovada (see recipe)

Praliné Chocolates (see recipe)
Profiteroles (see recipe)
Pumpkin Apple Bread (see recipe)
Pumpkin Bread Pudding With Caramel Sauce (see recipe)
Pumpkin Challah (see recipe)
Peanut Butter & Tonka Ice Cream (see recipe)
Pecan Sandies (see recipe)
Pfeffernüsse Cookies (see recipe)
Profiteroles (see recipe)
Quarktorte With Raisins (see recipe)
Rose And Honey Madeleines (see recipe)
Rosemary And Vinefruit Bloomer (see recipe)
Salée A La crème (see recipe)
Scones (see recipe)
Sesame Cookies (see recipe)
Sienese Panforte (see recipe)
Suet Pudding (see recipe)
Swiss Brunslis (see recipe)
Swiss Mailänderli - Milan Cookies (see recipe)
Swiss Saffron Bread (see recipe)
Swiss Zimsterne (see recipe)

Tartine Bakery Pumpkin Pie (see recipe)
Tahinopitta - Tahini Cake (see recipe)
Tiramisù (see recipe)
Tiramisù Mousse & Lemon Curd Tart (see recipe)
Tiramisù Mousse & Lemon Curd Verrine (see recipe)
Triflemisù (see recipe)
Tuiles With Orange Praline Filling (see recipe)
Upside-Down Honey Cheescakes (see recipe)
Vanilla And Lemon Cupcakes With Buttercream Frosting (see recipe)
Vols-Au-Vent (see recipe)
Walnut Ma'amouls (see recipe)
Walnut Tart (see recipe)
Wicked Bacon And Turkish Coffee Brownies (see recipe)
Yule Log (see recipe)
Zesty Ricotta Tart (see recipe)

CHRISTMAS 2010 - FOOD IDEAS & ROUNDUP

This time of the year is magical and we love to cook scrumptious meals as well as bake delicious treats. Everybody wants to have a pretty table with lots of beautiful festive foods and spend valuable moments with their loved ones...

Christmas and New Year are only a few days away and many of you must already have prepared most of the food that will be serve to your guests. Anyway, there are surely some of you who are still looking for ideas and who always do things at the last minute (me for example), so I thought that sharing my Christmas recipe roundup might can in handy.

If you want to have a stress-free holiday, please have a look at my recipes. You might find something interesting and will not lose any precious time thinking about your menus. Take it easy and don't wrack your brains as we foodbloggers are here to help you!

Apperitive Food & Starters:
Brazilian Toasts (see recipe)
Caribbean Banana Soup (see recipe)
Chopped Liver (see recipe)
Curried Parsnip And Apple Soup (see recipe)
Falafels (see recipe)
Foie Gras Terrine (see recipe)
Flammeküche Pizza (see recipe)
Fried Ricotta (see recipe)
Gravlax - Salt Cured Salmon (see recipe)
Ham And Parmesan Cake (see recipe)
Italian Wine Biscuits (see recipe)
Kipper Rillettes (see recipe)
Lavash Crackers (see recipe)
Lemon Parmesan Dip (see recipe)
Oat Cakes (see recipe)
Ostrich Steak Tartar (see recipe)
Parmesan And Gorgonzola Cheesecake (see recipe)
Parmesan And Italian Herbs Shortbread Cookies (see recipe)
Potato Chips/Crisps (see recipe)
Ricotta With Za'Atar (see recipe)
Smoked Haddock And Gruyère Tartlets (see recipe)
Smoked Salmon And Cream Cheese Bagels (see recipe)
Smoky Chili Crackers (see recipe)
Spicy Roasted Chickpeas (see recipe)
Spinach And Feta Strudel (see recipe)
Sweet And Savory Italian Meatballs (see recipe)
Tahitian Poisson Cru Made With Salmon (see recipe)
Tiny Curry Scones (see recipe)
Vietnamese Chicken And Grapefruit Salad (see recipe)

Main Courses:
Barberry Pilaf (see recipe)
Blueberry Pork Chops (see recipe)
Brazilian Xinxim De Galinha (see recipe)
Chicken And Mushrooms In Saint Marcellin Sauce (see recipe)
Chicken In Vanilla Sauce (see recipe)
Chinese Lemon Chicken (see recipe)
Cheese Fondue (see recipe)
Greek Pork Stew With Quinces (see recipe)
Lemony Beef And Potato Tajine (see recipe)
Lump Egg Pasta With Saffron Sauce (see recipe)
Meatballs Brazilian Style (see recipe)
Pulled Pork (see recipe)
Raclette (see recipe)
Stuffed Quinces (see recipe)
Swiss Fondue (see recipe)

Side Dishes & Accompaniments:
Almond And Curry Bread (see recipe)
Greek Lemon Roasted Potatoes (see recipe)
Homemade Orecchiette Pasta (see recipe)
Hot Italian-Style Tagliatelle (see recipe)
Jerusalem Artichoke Gratins (see recipe)
Maluns (see recipe)
Maple Glazed Brussel Sprouts And Potatoes (see recipe)
Homemade Orechiette (see recipe)
Parsnip Puree (see recipe)
Potato Kugel (see recipe)
Potatoes Baked With Parmiggiano (see recipe)
Pumpkin Latkes (see recipe)
Spätzlis (see recipe)
Toad In The Hole (see recipe)
Warm Beetroot With Sour Cream (see recipe)

Festive Desserts, Cakes, Breads & Cookies:
Almond Cake From Reims (see recipe)
Alsatian New Year Chocolate Chip Brioche (see recipe)
Amaretti, Apricot Jam & Coconut Bars (see recipe)
Apple Challah (see recipe)
Apple Latkes (see recipe)
Apple Tart With Hazelnut Frangipani (see recipe)
Bakewell Tart (see recipe)
Banana Bread Pudding (see recipe)
Banana Walnut Bread (see recipe)
Basboussa - Egyptian Syrup Cake (see recipe)
Basler Brunsli Cookies (see recipe)
Birnenbrot (see recipe)
Bostoni Cream Pie (see recipe)
Brazilian Coffee Cookies (see recipe)
Canoli (see recipe)
Cantuccini - Biscotti Cookies (see recipe)
Caramel Cake With Caramelized Butter Fosting (see recipe)
Caraway Seed Cake (see recipe)
Cardamom Crumb Cake (see recipe)
Carrot Bundt Cake (see recipe)
Challah Bread (see recipe 1 & recipe 2)
Cheesecake & Jelly (see recipe)
Cheesecake Marbled Brownies (see recipe)
Chestnut Bites (see recipe)
Chewy Chocolate Chip Cookies (see recipe)
Chocolate Cinnamon Bundt Cake (see recipe)
Chocolate Eclairs (see recipe)
Chocolate Intensity Cake (see recipe)
Chocolate Mousse/Delight (see recipe 1 & recipe 2)
Chocolate Pavlovas (see recipe) Chocolate Valentino (see recipe)
Chocolate Walnut Fudge (see recipe)
Cinnamon Chestnut Persimmon Muffins (see recipe)
Cinnamon Granola (see recipe)
Cinnamon Sugar Doughnuts (see recipe)
Coffee Kisses Cookies (see recipe)
Croquembouche (see recipe)
Cuchaule (see recipe)
Danish Braid (see recipe)
Dark Chocolate & Peanut Butter Cupcakes (see recipe)
Dark Chocolate Tart (see recipe) Date Bars (see recipe)
Deadly Blondies (see recipe)
Decorated Cookies (see recipe)
Dobos Torte (see recipe)
Dream Bars (see recipe)
Earl Grey Chocolate Mousse (see recipe)
Eggnog Mousse (see recipe)
Festive Winter Challah (see recipe)
Filbert Cake (see recipe)
Five Spice Ice Cream petits Fours (see recipe)
Fragrant Swedish Rye Bread (see recipe)
Frosted Spicy Rock Cakes (see recipe)
Fudgy Low-Fat Cocoa Cookies (see recipe)
Ginger Flavored Banana Cake (see recipe)
Gingerbread House (see recipe)
Gingered Carrot Cake Cookies (see recipe)
Grittibänz Breads (see recipe)
Hazelnut Nougatine (see recipe)
Honey Cinnamon Graham Cookies (see recipe)
Ice Cream Cake (see recipe)
Italian Ricotta Cookies (see recipe)

Koulourakia - Greek Cookies (see recipe)
Kriegskuchen/War Cake (see recipe) Lamingtons (see recipe)
Lemon Buttermilk Tart (see recipe)
Lemon Curd (see recipe)
Lemon Honey Cookies (see recipe)
Lemon Mousse Verrines (see recipe)
Luscious Lemon Bars (see recipe)
Luscious Pumpkin Jam (see recipe)
Macadamia Nut Cookies (see recipe)
Macarons With Chocolate & Peanut Better Ganache (see recipe)
Magenbrot Cookies (see recipe)
Mallows (see recipe)
Melting Moments Cookies (see recipe)
Milanais/Mailänderli Cookies (see recipe)
Milk Chocolate And Caramel Tart (see recipe)
Mincemeat For mince Pies (see recipe)
Moist Orange Syrup Cake (see recipe)
Moroccan-Jewish Truffles (see recipe)
Mouhalabieh (see recipe)
Namoura (see recipe)
Nanaimo Bars (see recipe)
Nian-Gao (see recipe)
Norwegian Mountain Bread (see recipe)
Opéra Cake (see recipe)
Orange Cornmeal Cake (see recipe)
Panettone (see recipe)
Perfect Party Cake (see recipe)
Pfeffernüsse Cookies (see recipe)
Portuguese Sweet Bread/Massa Sovada (see recipe)
Profiteroles (see recipe)
Pumpkin Apple Bread (see recipe)
Pumpkin Bread Pudding With Caramel Sauce (see recipe)
Pumpkin Challah (see recipe)
Oatmeal Coconut Cookies (see recipe)
Opéra Cake (see recipe)
Orange Cornmeal Cake (see recipe)
Orange Tian (see recipe)
Peanut Butter & Tonka Ice Cream (see recipe)
Pecan Sandies (see recipe)
Pfeffernüsse Cookies (see recipe)
Profiteroles (see recipe)
Quarktorte With Raisins (see recipe)
Rose And Honey Madeleines (see recipe)
Rosemary And Vinefruit Bloomer (see recipe)
Salée A La crème (see recipe)
Scones (see recipe)
Sesame Cookies (see recipe)
Sienese Panforte (see recipe)
Suet Pudding (see recipe)
Swiss Brunslis (see recipe)
Swiss Mailänderli - Milan Cookies (see recipe)
Swiss Saffron Bread (see recipe)
Swiss Zimsterne (see recipe)
Tahinopitta - Tahini Cake (see recipe)
Tiramisù (see recipe)
Tiramisù Mousse & Lemon Curd Tart (see recipe)
Tiramisù Mousse & Lemon Curd Verrine (see recipe)
Triflemisù (see recipe)
Tuiles With Orange Praline Filling (see recipe)
Upside-Down Honey Cheescakes (see recipe)
Vanilla And Lemon Cupcakes With Buttercream Frosting (see recipe)
Vols-Au-Vent (see recipe)
Walnut Ma'amouls (see recipe)
Walnut Tart (see recipe)
Wicked Bacon And Turkish Coffee Brownies (see recipe)
Yule Log (see recipe)
Zesty Ricotta Tart (see recipe)

EGGNOG MOUSSE - MOUSSE AU LAIT DE POULE

I must say that although I love the Yule-tide (Christmas in a non-Christian way - I prefer to celebrate it the "pagan" way) atmosphere, I am really not a big fan of this mercantile Christmas craze that already starts when the summer has just ended. All I see when I open magazines or newspapers, put on my TV and look at the robotically busy crowds running from one store to another is consumption, consumption and consumption. In our modern world, Xmas is deprived of all it's meaning and spiritual aspect.

The real signification of sharing and giving has been lost. Most people buy things because they have to make gifts no matter if they have enough money or not (some ever make debts in order to buy them). It is a social obligation. The worst is that because of the way things are in our modern times, the act of offering is made without pleasure or deep purpose (I am not speaking about calculated acts of offering here, but about the meaningful ones). So that leads some persons to offer impersonal presents that are not to the taste of the receivers and will be recycled, given away, exchanged or even thrown away. Not forgetting that many already have everything and need nothing more. This accumulation of goods can be quite pornographic, especially when you think of those that are in need.

Too many of us are stressed by those festivities, feel pressurized by their family who sets the bar far too high and cannot bear the weight which is put on their shoulders as not only do they have to purchase loads of useless paraphernalia, but they also have to get together with people they dislike just for the sake of that "holy day", play the perfect family although hate, jealousy and adversity is in the air (so fake - love and friendship is not something you show only once a year and it cannot be commanded!) and slave in the kitchen all day to prepare a expensive as well as gargantuesque feast. What a comedy!

Everything has to be big, expensive, shiny, artificial, pompous, over the top, burden-like and imposed. In such suffocating circumstances celebrating Xmas is far from being cheery. It is more like a torture or traumatizing nightmare that never ends! I'm sure if you asked people wether they'd prefer to go through the pain of organizing the "perfect" Christmas and lose their sanity or would rather do some cocooning I'm sure 70% would choose the latter (the 30% percent who will claim the contrary are those who are blessed with kind and lovable relatives - something quite rare).

Of course, some of you are lucky to not fall easily into the commercial spiral/trap, have another vision of things and can be proud of having a normal family. In such conditions Christmas is not hollow and it is an event you can look forward to ...

I am fortunate enough to commemorate Christmas in my own way (it also happens to be my birthday on the 25th of December). We try tribute to this day in a very heathen, nature-oriented and non-confomist fashion. We don't go crazy when it comes to spending money, but we exchange humble yet wonderful gifts, value true relationships and eat a 100% homemade meal (cooked by "moi") that is rich in it's simplicity (no 5 hour sessions at the table - we prefer to eat less and to make the fancy food last a few days instead of gulping all of it on the same day). My family being plagued by petty fights, I happen to spend the holidays at home with my boyfriend and our two kitties (Maruschka & Fridolin - my babies LOL). Straight-forward, refined, authentic and humble just like me. Very romantic, laid-back and cozy!

I particularly enjoy the weeks that preceed Xmas as it is a foodlover's and baker's paradize. There are so many cookies to bake, countless magazines to leaf through, tons of gleeful blog post to admires and heaps of wonderful food displayed on markets or in stores to drool over. When you are an epicurean like me, then you cherish this awesome period that is the Advent even more than the 25th of December itself.

Lately, I have been bustling in my kitchen, overusing my oven and baking all kinds of treats that disappear within a few hours or days (a Sisyphus job). In my house delicious things don't last long and it was also the case with my "Eggnog Mousse" which was so good that it was impossible to stop gobbling it.

I found the original recipe in my December issue of "Delicious" magazine (once again!) which is a big source of inspiration and my latest culinary crush . At the origin this pudding was called "Eggnog Creams", but since I adapted it by spicing it up a little more, adding ingredients or substituting others and incorporating more gelatine, I decided to change it's title since this dessert is more like a mousse than a cream.

This "Eggnog Mousse" is a dessert that fits perfectly the Christmas day dinner party menu as it is light, fresh and so festive. It is totally irresistible with it's intense spiciness, fabulous heady notes of whiskey (just perceptible), creamy full-bodiness, delicate vanilla aroma, slight custardy/eggy flavor and dreamlike fluffiness as well as lovely jelly texture. A treat that will charm your guests and conclude the meal ethereally!

~~~~~~~~~~~~~~~~~~~~~~

LAST BUT NOT LEAST, THE G2KITCHEN CHRISTMAS SPECIAL IS OUT!
I have participated in the elaboration of this issue, so if you want to learn everything about my Christmases and see my pictures then please do check out that online magazine.

~Eggnog Mousse ~
Recipe adapted from "Delicious", December 2010.

Serves 8.

Ingredients:
500ml Milk (3.5% fat)
1 1/2 Tsp Pure vanilla paste
2 Sticks Cinnamon
1 1/2 Tsp Freshly grated nutmeg (+ a little more to dust)
A pinch Ground cloves
4 Large egg yolks (free-range or organic)
110g Castor sugar
60ml Whiskey
1/2 Tsp Pure vanilla extract
1/2 Tsp Fine sea salt
8 Sheets gelatine
320ml Double cream (35% fat)

Method:
1. Pour the milk into a medium pan and add the vanilla, cinnamon, nutmeg and cloves. Over medium heat stir continuously and bring to a slight boil. Remove from the heat and let infuse for about an hour.
2. In a medium bowl, put the egg yolks, sugar, whiskey, vanilla and salt. Whisk until thick and pale yellow.
3. Over low heat, reheat the infused milk and slowly strain it over the egg mixture. Mix well.
4. Pour back into the pan and cook over low heat while continuously stiring until the mixture becomes thickish and covers the back of a spoon.

5. Soak the gelatine in bowl of cold water for about 5 minutes, until the sheets get soft. Discard the water and squeeze in order to remove all excess water.

6. Add to the custard and stir well until completely dissolved and incorporated.
7. Pour into a bowl and place it in a sink filled with ice cold water.
8. Let cool completely and stir every now and then. The mixture should get thick, but should not be set.
9. Meanwhile whisk the cream until you obtain soft peaks.
10 Fold delicately into the custard until the mixture is homogenous.
11. Pour into 150ml transparent verrines or glasses.
12. Chill for about 4 hours or overnight.

Remarks:
You can replace the whiskey by brandy, sherry or rum.

Serving suggestions:
Serve cold for dessert and decorate with the cookies of your choice (speculoos, shortbread, macaron, etc...), some grated dark chocolate or broken praline.

~~~~~~~~~~~~~~~~~~~~~~

~ Mousse Au Lait De Poule ~
Recette adaptée du magazine "Delicious", Décembre 2010.

Ingrédients:
500ml de Lai (3.5% de mat. grasses)
1 1/2 CC de Pâte de vanille pure
2 Bâtons de Cannelle
1 1/2 CC De Noix de muscade fraîchement moulue (+ un petit peu pour saupoudrer)
Une pincée de Clous de girofles en poudre
4 Gros jaunes d'oeufs (air libre ou bio)
110g de Sucre cristallisé

60ml de Whisky
1/2 CC d'Extrait de vanille pure
1/2 CC de Sel de mer fin
8 Feuilles de gélatine
320ml de Crème double (35% de mat. grasses)

Méthode:
1. Verser le lait dans une casserole moyenne et y ajouter la pâte de vanille, la cannelle, la noix de muscade et le clou de girofle. A feu moyen, chauffer et mélanger continuellement jusqu'à légère ébullition. Retirer du feu et laisser infuser pendant 1 heure .
2. Dans un bol moyen mettre les jaunes d'oeufs, le sucre, le whisky, l'extrait de vanille et le sel. Fouetter jusqu'à obtention d'un mélange mousseux et pâle.
3. Réchauffer le lait infusé à feu moyen et le filtrer tout en versant dans le bol où se trouve le mélange aux jaunes d'oeufs. Bien mélanger.
4. Transvaser dans la casserole puis faire cuire à feu doux tout en remuant jusqu'à obtention d'un custard assez épais (il doit recouvrir le dos d'une cuillère).

5. Faire tremper la gélatine dans un bol d'eau froide pendant 5 minutes, jusqu'à ce qu'elle ait ramolli complètement. Enlever l'eau et la presser afin d'en extraire toute l'eau superflue.
6. Ajouter au custard et mélanger afin que la gélatine soit complètement dissoute et incorporée.
7. Verser dans un bol. Le placer dans de l'eau très froide.
8. Faire refroidir complètement le custard et mélanger de temps en temps. Le mélange ne doit pas prendre, mais doit s'épaissir.
9. Pendant ce temps, foutter la crème jusqu'à formation de pics.
10 Incorporer délicatement au custard afin d'obtenir un mélange homogène.
11. Verser dans des verres ou verrines de 150ml.
12. Mettre au frigo au moins pendant 4 heures ou toute une nuit.

Remarques:
Le whisky peut être remplacé par du brandy, sherry ou du rhum.

Idées de présentation:
Servir froid pour le dessert et décorer avec des biscuits (speculoos, shortbread, macaron, etc...), du chocolat râpé (ou des copeaux de chocolat) ou du praline.

SEASON'S GREETINGS

SEASON'S GREETINGS

Wishing you a MERRY XMAS and HAPPY HOLIDAYS!
Have a wonderful time with your loved ones.