lemon wine mousse with raspberries

Sweetly tart is a tasty contradiction.

lemon wine mousse with raspberries

Gourmet Magazine

2 eggs

1/2 C sugar

1/2 C dry white wine

3 Tbs fresh lemon juice

2 teas fresh lemon zest, finely grated

1/2 C heavy whipping cream, chilled

1 1/2 C fresh raspberries

To make the custard, beat eggs in a bowl with an electric mixer at high speed to blend. Slowly add sugar, beating at moderately high speed, then beat for a few more minutes. Add wine and lemon juice and beat until just combined.

Transfer mixture to a heavy saucepan and cook over low-medium heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat back of spoon (about 5 minutes -- do not let boil.) Stir in zest and transfer to a bowl. Cover and chill until cold, about 30 minutes. (The surface can be covered with wax paper and the custard chilled for up to one day.)

Beat cream in chilled bowl until stiff peaks form. Fold whipped cream into lemony mixture. Layer mousse and berries into 4 serving glasses and chill until cold, about 1 hour.

pretending it's summer

I've heard tell of heat waves, but we on the west coast are having a non-summer. Rain, gray, cold rain, and more 'isolated showers'.

I've been coping with iced rooibos tea. Earthy and herbal rooibos, brewed up with a tablespoon or two of honey, chilled in the fridge.

A stack of library books is fun and all, but I'd much rather enjoy my sweet rooibos tea outside at the park. Under the sun, even. Is that too much to ask? After all, this is July.

animal print

There are four frames in the kid's room that I had every intention of switching up often. That was my plan prior to the her arrival, anyway.

First, the frames held pages from a picture book. And then they sat for a year and a half before I got around to changing them up with these animal silhouettes.

I started with a kind of A is for Antelope, B is for Bird theme, but then I liked the idea of a kangaroo too much to continue with that plan. I only wished I had one more piece of bright, some-what matching paper lying around, because my little fish are a hard to see -- especially against a similar pale green wall.

I can't decide which is my favourite. Today, I think it's the antelope.

breakfast sausage patties

I mentioned these breakfast sausages once before, around the time I made a batch and froze them. The fennel, sage and thyme makes these so tasty, it's already time to make another batch. I can attest that they're excellent with a side of eggs, with potatoes, or like so, in a breakfast sandwich.

breakfast sausage patties
from Mad Hungry

makes 8-12

1 lb ground pork
1 garlic clove, minced
1 Tbs dried sage, crumbled
3/4 teas dried thyme
1/2 teas dried fennel, crushed
pinch of ground nutmeg
1 1/2 teas salt
1/2 teas freshly ground black pepper
1 large egg white
2 teas vegetable oil

Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt and pepper in a medium bowl. Add egg white and combine thoroughly. Cover and chill for at least 15 minutes.

To easily form sausage patties, rinse your hands in cold water. Shape mixture into 2" patties (original recipe says you'll get 8, but I got 12 out of a batch).

*If freezing for later, freeze individually on parchment-lined baking sheet, and then wrap each in a little of the parchment before putting into ziplock bag.

Heat oil in skillet over high heat. Fry sausages on both sides until completely cooked and golden brown. Drain and serve immediately. Apparently cooked patties can be fully cooled, wrapped, and frozen for microwave reheating, but I haven't tried it.