HAZEL'S CRANBERRY SAUCE
This is a deep red, spicy holiday sauce that goes with everything from turkey to toast. Some people eat it with a spoon when you're not looking! This recipe makes enough to last until spring.
Provided by HazelW
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 7
Number Of Ingredients 7
Steps:
- In a saucepan, stir together the apple cider, white sugar, brown sugar, allspice, cloves, nutmeg and cranberries. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, until most of the cranberries have popped. Continue cooking until the consistency is thick.
- Ladle into sterile jars to within 1/2 inch of the rim, seal with lids and rings. Process in a simmering water bath for 10 to 15 minutes to seal, or just transfer to containers, cool, and refrigerate. It will last at least a week if it can escape being gobbled up!
Nutrition Facts : Calories 310.6 calories, Carbohydrate 80.1 g, Fat 0.3 g, Fiber 4.7 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 15.3 mg, Sugar 70.2 g
CUCUMBER-DILL MOUSSE
Light, smooth and refreshing--here's a mousse not to be missed.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 4h15m
Yield 3
Number Of Ingredients 10
Steps:
- Spray 4-cup mold or bowl with cooking spray. Sprinkle gelatin on wine in 1-quart saucepan to soften. Heat over medium heat about 2 minutes, stirring constantly, until gelatin is dissolved.
- Place 2 cups of the cucumbers and the remaining ingredients in blender or food processor. Cover and blend on high speed until smooth. Add gelatin mixture. Cover and blend 5 seconds.
- Pour into mold. Stir in remaining cucumber. Cover and refrigerate about 4 hours or until firm; unmold.
Nutrition Facts : Calories 5, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 20 mg, Sugar 0 g, TransFat 0 g
CHOCOLATE-HAZELNUT-ESPRESSO MOUSSE
Provided by Michael Symon : Food Network
Categories dessert
Time 2h10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine the heavy cream and espresso granules in a small mixing bowl. Stir until dissolved, about 5 minutes.
- Add the espresso mixture to the bowl of a standing mixer, along with the chocolate-hazelnut spread. Mix with the whisk attachment on medium for 1 minute. Scrape the sides and bottom of the bowl, and continue beating until very soft peaks form, about 1 minute. Transfer to a serving bowl and refrigerate for 2 hours.
- Garnish with the toasted hazelnuts and whipped cream and serve.
- Cook's Note: I also often garnish this with some sliced bananas for my nephews.
HAZELNUT CHOCOLATE MOUSSE
I love chocolate and this is so quick and easy to make that I can surprise my family anytime of the year. Feel free to add toppings of your choice. -Karla Krohn, Madison, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Whisk milk and pudding mix in a large bowl for 2 minutes. Let stand for 2 minutes or until soft set. Whisk in Nutella until smooth. Fold in whipped topping., Spoon into 6 dessert dishes. Chill until serving. Garnish servings with additional whipped topping.
Nutrition Facts : Calories 283 calories, Fat 12g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 132mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE-HAZELNUT MOUSSE
Categories Milk/Cream Mixer Chocolate Dessert Valentine's Day Spirit Frangelico Chill Hazelnut Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Grind hazelnuts with 1 tablespoon sugar in processor until mixture forms paste. Melt chocolate in small metal bowl set over saucepan of simmering water, stirring until smooth. Remove from over water.
- Whisk egg yolks, 2 tablespoons water, Frangelico and 2 tablespoons sugar in large metal bowl to blend. Set bowl over same saucepan of simmering water and whisk constantly until thick ribbons form when whisk is lifted and thermometer inserted into mixture registers 160°F, about 6 minutes. Cool mixture slightly. Fold in chocolate and hazelnut paste.
- Using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form. Stir remaining 2 tablespoons sugar and 3 tablespoons water in very small saucepan over medium heat until sugar dissolves. Increase heat and boil until thermometer inserted into mixture registers 220°F, about 4 minutes. Gradually add hot syrup to whites, beating until firm peaks form and whites are cool. Fold into chocolate mixture in 2 additions.
- Beat 1/2 cup whipping cream in medium bowl until soft peaks form. Fold into mousse. Spoon mousse into 4 goblets, dividing equally. Chill mousse at least 1 hour and up to 1 day. Garnish each serving with whipped cream and toasted hazelnuts.
HAZELNUT CHOCOLATE MOUSSE
This recipe comes from a 1985 issue of Bon Appetit magazine. It was in a section that featured "New York's Famous Caterers" and the recipe is from The Silver Palate catering company.
Provided by Leslie in Texas
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Gradually stir Frangelico into chocolate in large bowl; cool completely.
- Mix yolks into chocolate 1 at a time.
- Beat 1 cup cream in another bowl until beginning to thicken; add sugar and beat until soft peaks form.
- In another bowl, beat whites with salt and cream of tartar until stiff but not dry; gently fold into cream.
- Fold 1/3 of cream mixture into chocolate to lighten.
- Fold in remaining cream and chopped hazelnuts.
- Spoon mousse into a large bowl; refrigerate until set, at least 2 hours. (Can be prepared 1 day ahead.).
- Let stand at room temperature 1 hour.
- Spoon mousse into glasses, top with whipped cream, nuts, and violets.
Nutrition Facts : Calories 467.2, Fat 45.2, SaturatedFat 23.9, Cholesterol 90.1, Sodium 73, Carbohydrate 23.9, Fiber 10.5, Sugar 5.4, Protein 12.6
CHOCOLATE-HAZELNUT MOUSSE
Provided by Mary Bergin
Yield Makes 4 cups
Number Of Ingredients 9
Steps:
- 1. Position the rack in the center of the oven and preheat the oven to 350 degrees. Arrange the hazelnuts on a small baking tray and bake until lightly browned, 10 to 12 minutes, turning the tray back to front after 5 or 6 minutes. Cool. Enclose the nuts in a clean towel and rub until as much of the skins as possible come off.
- 2. Place the nuts and hazelnut oil in the workbowl of a food processor fitted with a steel blade and process until a paste forms.
- 3. Meanwhile, in a large bowl, using a whisk or eggbeater, whip the heavy cream. Refrigerate, covered, until needed.
- 4. In a medium heatproof bowl set over a pan of simmering water, melt the chocolate. Turn off the heat when almost melted and stir occasionally until completely melted. Scrape into the nut paste and process until thoroughly mixed. Set aside.
- 5. In a clean medium heatproof bowl, lightly whisk the egg yolks.
CHOCOLATE HAZELNUT MOUSSE CUPS
Three of my favorite foods-chocolate, hazelnuts and puff pastry-come together for an impressive dessert. Dress them up with a drizzle of melted chocolate and sprinkling of chopped nuts. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Bake pastry shells according to package directions. Cool completely., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., In another bowl, beat mascarpone cheese, Nutella and cinnamon until blended. Fold in whipped cream and chocolate chips. Spoon into pastry shells. If desired, drizzle with melted chocolate. Sprinkle with hazelnuts. Refrigerate until serving.
Nutrition Facts : Calories 581 calories, Fat 48g fat (19g saturated fat), Cholesterol 74mg cholesterol, Sodium 269mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.
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