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1. When in disgrace with fortune and men's eyes
Monday, February 16, 2009
Here are the recipes from Chris Herrin's workshop. He showed how to make restaurant quality desserts at home with grocery store ingredients. We all loved the samples he shared with us at the demonstration. If you try them at home let us know how you like them! Enjoy!
Panna cotta is an Italian dessert made by simmering together cream, milk and sugar,mixing this with gelatin, and letting it cool until set.
An Italian phrase which literally means "cooked cream", it generally refers to a creamy, set dessert from the Northern Italian region of Piemonte.
It is eaten all over Italy where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts.
Our Version is served with strawberry jelly, lime fruit salad, and citrus Madeline's
2 cup milk
1 1/2 envelope unflavored gelatin
2 cups heavy cream
1 1/2 cup white sugar
1 each Lime Zest
1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
2. In a saucepan, stir together the heavy cream and sugar, and set over medium heat.
Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan.
Pour the gelatin and milk into the cream, stirring until completely dissolved.
Remove from heat, stir in the lime zest and pour into six individual ramekin dishes.
3. Cool the ramekins uncovered at room temperature.
When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
One package of strawberry jello.
After ramekins of panna cotta are cool, top with thin layer of strawberry jello and place in refrigerator until set again.
Combine assorted light color fruits together with the juice of lime mango, honey dew, cantaloupe, pineapple, kiwi, toss with the lime juice and a pinch of sugar, allow to set, until panna cotta is ready to serve, top each ramekin with the fruit salad serve with your favorite sorbet or sherbet.
Dark Chocolate Raspberry Ganache
2 1/2c bittersweet chocolate, chopped
1 cup heavy cream
1/2 c Raspberry Jam
Powder Sugar as needed
1 package Raspberry Kool-aid
Few Drops Red Food Coloring
2 cups chopped chocolate melted
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat with raspberry jam. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, let rest a minute and whisk until smooth. Pour in a zip-lock bag or pastry bag. Allow the ganache to cool until set-up and pliable. While chocolate ganache is setting up mix powdered sugar with raspberry kool-aid package with a few drops of red food coloring, to make pink to red powdered sugar, reserve.
When Ganache is set-- Pipe quarter size dollops, they will be rolled so portion is preferred over finished look. Place sheet pan into cooler, until set and roll between palms as fast you can to make round. After piping chocolate ganache, and they are setting up begin to melt chocolate place 2 cups of chocolate over double boiler, and melt until nice and smooth not to hot. Allow chocolate to cool until warm if melted to hot. Dip truffles in chocolate and roll in raspberry powder sugar mix. Place pack into cooler and let set-up.
Enjoy now, or place in zip lock bag and freeze for up to two months.
Enjoy now, or place in zip lock bag and freeze for up to two months.
If there is any question about recipes, procedures or would just like to comment please send them to
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Wednesday, February 4, 2009
This morning I had an impression that I wanted to share. To give a bit of background, I have noticed our children doing more asking than thanking in their prayers lately. It has been bothering me. So on Monday we had a Family Home Evening lesson on how important it is to be grateful.
We talked about how we need to do better with this not only in our prayers but in every day life too. I pointed out how much more I hear "EWWW! This is gross" at dinner instead of "Thank you for making us dinner, Mom." We also talked about how when a sister shares something we need to thank her for sharing.
Another topic that has been frequent in our home lately has to do with the economy. Like most other families I know, we are trying to rein in the financial horses of our budget and plug up the leaks. I have been trying to be more efficient in our food use and have been very strict with the kids about not wasting food.
So part of our FHE lesson was on how we need to be grateful that we have food, even if it is leftover stroganoff again. We ought to be grateful we are not hungry and without food in our house or money to buy food.
I ended up challenging the family to thank God for at least 10 different things in every prayer. So far I am pleased with the results. They are remembering to do it and it has carried over to them thanking for things without me having to tell them to say thank you.
Now, to my impression this morning. The state of the economy has been on my mind. With friends and family and neighbors who are looking for jobs and trying to find ways to make enough money to live, I think it is on most peoples mind.
Our family has been affected as well. While Jonathan has done well despite the turbulent stock market, our largest investor fell into financial trouble and had to pull all his money out of our fund some months ago. And it is difficult to find investors for any type of investment fund these days, even when a fund is showing good results.
This morning as I was thinking about the economy and our family's financial situation, I had the impression that I needed to express more gratitude for the economic blessings with which our family has been blessed.
We are right now in lean times, that is to be sure. But, we have come from a time when the Lord did provide great opportunities for us to fill our storehouses, so to speak, to help us through this time. I am grateful for the wheat I have stored, both literally and figuratively.
I think we as a nation must turn more fully to the Lord and offer up our gratitude to Him for whatever blessings we do have before this economic "famine" will fully turn around. It is most difficult to think of your blessings when your needs are shining so brightly in your face. But anyone who has traveled much in the third world knows that every American is blessed. The poorest of the poor here have things so much better than the poor of so many other countries.
I wonder if there is a person living who could and would call the country as a whole to turn to the Lord in humility and gratitude. I am not sure there is. I think President Obama may have the ability but I don't know that he would do that. Perhaps the movement I am hoping for must be one that starts on a grassroots level.
Perhaps it will be us, in our own homes coming to that conclusion for ourselves. Perhaps it will be us telling our friends and neighbors of such impressions and expressing our gratitude instead of singing our woes that will turn our country one family at a time to the Lord and bring once more the sweet relief of the thirst quenching economic "rains."