Salad:
- Cherry tomatoes, halved
- One bunch of green onions, chopped
- Cucumber, striped and chopped
- Italian lettuce
- Feta
- Dry Italian ZESTY dressing (in a packet)
- Mix with EVOO and balsamic vinegar
- 2 T butter
- 2 onions, chopped fine
- 1/4 c minced crystallized ginger
- 1 T grated fresh ginger
- 2 garlic cloves, peeled and smashed
- salt and pepper
- 1 t sugar
- 2 lbs. of carrots, peeled and sliced 1/4 inch thick
- 4 c. water
- 1.5 c carrot juice
- 2 sprigs of fresh thyme
- 1 t cider vinegar
- chopped chives
- sour cream
- Melt butter in large saucepan over medium heat. Add onions, crystallized ginger, fresh ginger, garlic, 2 teaspoons salt, and sugar; cook, stirring frequently, until onions are softened but not browned, 5-7 minutes
- Increase heat to high; add carrots, water, 3/4 cup carrot juice, thyme sprigs, and baking soda and bring to simmer. Reduce heat to medium-low and simmer, covered, until carrots are very tender, 20 to 25 minutes.
- Discard thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and stir in vinegar and remaining 3/4 cup carrot juice. (Soup can be refrigerated up to 4 days.) Return to simmer over medium heat and season with salt and pepper to taste. Serve with sprinkle of chives and dollop of sour cream.
- 6 oz bittersweet or semisweet chocalate, chopped course
- 4 T butter
- pinch salt
- 1 t vanilla extract
- 2 T strong coffee
- 4 large eggs, seperated
- 2 T sugar
- 1/2 c chilled heavy cream, plus more for serving
- Chocolate Covered coffee bean (Fresh and Easy; I'll save everyone the trip of going to 10 different places!)
- Strawberries for garnish
- Melt the chocolate in an uncovered Pyrex measuring cup microwaved at 50 percent power for 3 minutes, stirring once at the 2-minute mark. Whisk the butter into the melted chocolate, 1 tablespoon at at time. Stir in the salt, vanilla, and coffee until completely incorporated. Whisk in the yolks, one at a time, making sure that each is fully incorporated before adding the next.
- Stir the egg whites in a clean mixing bowl set over a saucepan of hot water until slightly warm, 1 to 2 minutes; remove the bowl from the saucepan. Beat with an electric mixer set at medium speed until soft peaks form. Raise the mixer speed to high and slowly add the sugar; beat to soft peaks. Whisk a quarter of the beaten whites into the chocolate mixture to lighten it, then gently fold in the remaining whites.
- Whip the cream to soft peaks. Gently fold the whipped cream into the mousse. Spoon portions of the mousse into 6 or 8 individual serving dishes or goblets. Cover and refrigerate to allow the flavors to blend, at least 2 hours. (The mousse may be covered and refrigerated for up to 24 hours.) Serve with additional whipped cream, chocolate covered coffee beans, and strawberry.
