Lemon Mousse for a Sticky Hot Day

Do you ever have those days when it's gross and hot and sticky outside and you want something delightful for dessert but you don't want something heavy? Well about 2 weeks ago it was hot as two rats getting it on in a wool sock and we were having guests over for our regular Friday night dinner. We needed something for dessert and after hours, yes hours, of deliberation, I decided the one thing that I was craving was lemon mousse. I think I've had it once or twice before and it's always so light and fluffy and heavenly and what more could I ask for on such a hot night? 

I did a quick search online to see if I could find a recipe with ingredients that I had at home. I then came across a post from The English Kitchen blog where Marie (the author) had written about making a delightful Lemon Mousse. After reading her post, there was not a doubt in my mind that I could make the mousse and have it be exactly what we needed that night. 

Ladies and Gents, can I tell you how much I LOVED not only making this recipe but eating it? It was AMAZING! I topped the mousse with a few blueberries that I had picked up in Shelburne, Ontario, on my way home from visiting my high school music teacher and a dollop of whipped cream. Simple, delicious and the perfect dish! The mousse is creamy and airy and the tang from the lemon is just the perfect balance of sweetness and tartness!

Last weekend I also wanted to see if you could change things up and use a different citrus fruit and so I tried the recipe with oranges instead. I think I still prefer the lemon version but that could also have something to do with the fact that I forgot to add the butter to the recipe (THIS is why you don't cook while in a mad frenzy!). 

The orange mousse for a larger dinner party

Here is the recipe:

Lemon Mousse (as adapted from The English Kitchen)

Serves 4

the finely grated zest of 3 lemons
1/4 cup (60ml) fresh lemon juice
3/4 cup (185g)  caster sugar (I used regular sugar and things worked out just fine)
4 large eggs, separated
5 1/2 ounces unsalted butter, cut into small pieces

Place the lemon zest, lemon juice, sugar and egg yolks in the top of a double boiler, over simmering water, and cook over a low heat.  Stir constantly, cooking for about 10 minutes, or until the mixture coats the back of a metal spoon.  Whisk in the butter, piece at a time.  Remove from the heat and cool.

Whisk the egg whites in a clean and great free bowl, until stiff.

Fold half of the egg whites into the lemon mixture with a metal spoon, then fold in the remaining egg whites.  Divide amongst 4 serving dishes and chill until firm.  Serve with a small cake or crisp cookie on the side.

I hope you all are having a wonderful week :) 

Happy cooking! 

t

Detroit Red Wings Cake

I had a request to do my biggest cake yet... a cake for 60 people!!!! I was intimidated to say the least but agreed because I figured 'what have I got to lose besides a bit of sleep and some of my hair when I pull it out?' On top of it being the biggest cake I've ever made, the person who the cake was for adores the Detroit Red Wings and thus their logo was to be on the cake. Oh Sweet God was I nervous! I even had to ensure that my mum would sit with me while I did the design to ensure that it looked good. Needless to say, despite an issue with a really dense cake, this one turned out quite well (if I may say so myself!). Thanks, Christine, for thinking of me to make this cake!!!! 

Chicken Piccata - Lemony Chickeny goodness at its best!

I can't remember if I've mentioned this before, but every Friday night we have a regularly scheduled dinner date with family friends of ours. G&C (as they are so well-known at our house) have truly become an extension of our family and weeks where we don't see each other just don't feel right! Beyond the great conversation and laughing till it hurts, G&C's visits allow me to play with some new creations and test out some new recipes that I've found. 

In this particular case, I decided to try another Ina Garten recipe. You all know my love of the Barefoot Contessa and this recipe was so easy and straightforward that I couldn't pass it up. So, I decided to try Ina's Chicken Piccata and it was delish! 

The recipe is pretty straight forward but I must say, I toned down the lemon juice additions by about half. I found that even with the amount I used, it was still very tart and as such I threw in about 1/8 cup of maple syrup (because I put it in EVERYTHING!). I would really recommend letting the sauce reduce significantly but I swear to you this dish is amazing!!! We used panko breadcrumbs and seasoned them mysefl. We served it with a huge amount of roasted broccoli, carrots, sweet potatoes & beets and I swear just looking at this photo is making me want to rush out and make it right now.

I hope you guys have the chance to make this sometime. It's a quick and easy meal to prepare any night of the week and it always guarantees to be delish! 

Happy beginning of your long weekend!!!!!!! 

t

Simplest Pesto Sauce Ever

Welcome to the new look of the Novice Goddess Kitchen! I felt that since it's been about a year now since I started the blog that maybe it was time for a little facelift. I have to tell you that I am in love with its new look! I hope you enjoy it!!! 

As a bit of a new phase of the blog, I want to let you guys know that the Recipe Index of the Novice Goddess' Kitchen is officially up-to-date. And on that note, I'd like to add a new recipe to it right now! 

This afternoon, Mum and I were having a lazy day at home (those really are the BEST!) and the usual Saturday afternoon question came up... "What should we have for lunch?" Now, my thoughts were that I wanted something simple yet satisfying especially since it was late in the afternoon but still too early for dinner. We had a package of tortellini in the fridge (I haven't gotten around to making my own yet, but it will happen, I promise!) and some tomato sauce. BUT right before I opened the tomatoes, I realized that I was more in the mood for a pesto-type sauce. Naturally, our fridge was completely devoid of any pesto. I've seen Chef Michael Smith make a pesto on the Food Network where he substitutes different herbs and such to make a delicious sauce. If you'd like to check out his basic basil pesto recipe, click here.

After looking around our kitchen, I managed to clip some basil leaves from our plant that sits on the kitchen counter along with some lemon thyme (I adore lemon thyme!!!). As I was tearing up the leaves into our mini chopper, I realized that since the lemon thyme provided a bit of a lemony flavour that maybe I should enhance it a bit more but adding in a bit of lemon zest too! We were out of pine nuts, so instead I substituted some unsalted cashews, grated some pamigiano reggiano and salt and pepper. I topped it off with a few tablespoons of olive oil and set the mini chopper ablaze! 

How can you not love this pesto already? I adore the fact that it's so simple and just so fresh looking! My love for it may also have something to with with actually picking the fresh basil and lemon thyme! I found that after I blended it for about 10 seconds that it was a little too dry for my liking so I added a bit more olive oil and cheese. Once the mini chopper has worked its magic, you should have something that looks like this:

I had to show both exposures for the simple fact that the texture here is what's important. If you want a perfectly smooth and creamy pesto, you probably will want to pulverize yours more in the chopper. I like mine a little texture-y and I liked that I could actually still taste and feel some of the chopped nuts when I was eating it. Once your sauce is made, simply pour it over some hot pasta and serve - don't forget to top it off with some more grated cheese! 

Recipe:
Novice Goddess' Lemon Basil Pesto 
Yields: 1/2 cup of pesto (enough for one regular sized package of tortellini)

In a mini chopper/food processor, toss in: 

• 1/4 cup of fresh basil leaves
• 3-5 sprigs of lemon thyme
• 1 1/2 tsp of freshly grated lemon zest
• 3 tbsp freshly grated parmigiano reggiano cheese
• salt and pepper to taste
• 3-4 tbsp olive oil. 
• 1/3 cup unsalted cashews 

Mix in the chopper/food processor until well combined. If the pesto is too dry, add a bit more olive oil. Serve over hot, freshly drained pasta and top with a bit more grated parmigiano cheese. Voila! 

Happy Saturday and happy cooking! 

Tamara