Almond Apricot Amaretto Mousse

This is definitely a Best of the Best Recipes.

This is a dessert that you would make to impress the guests.
I can't take credit for it, but I do have an interesting story about it.

This was given to me by Mrs. Sakowitz in Houston, Texas, in 1979 during a Christmas Party at her home.
Bobby Sakowitz was the founder of the Sakowitz Retail stores in Houston, Texas. 

I always refer to Bonne Maman Preserves as
my favorite Jam. If you have it available,
I recommend it.

Ladyfingers, enough to line the bottom and sides
of a traditional Trifle Bowl.

5 Eggs, separated ( use Yolks only)

1/2 C Sugar

A Pinch of Salt

1 C Milk

1 tsp Vanilla

2 C Apricot Jam ( I only use Bonne Maman)
2 TBS Cold Water
1 Envelope of Gelatin
1 Pint of Heavy Cream. A Pint is equal to 2 Cups.

Amaretto Liqueur
Roasted Slivered Almonds. They can be Roasted in a Dry Skillet just until slightly browned.


Directions:
In a large Mixing Bowl:
Egg Yolks
Sugar
Beat until light and fluffy.

Add
Salt
Mix just to incorporate.

In a Saucepan on Medium High Heat:
Milk
Vanilla
Bring to a Boil. Whisking continuously.

Carefully add the Milk to the Egg Yolks.
Whisk well.

Add:
Apricot Jam.
Whisk well.

Transfer to a Saucepan.
.
Heat on Low, stirring often and don't boil, until it starts to thicken.

Return to a Mixing Bowl.

Soften the Gelatin in the cold water.
Add to the Jam mixture, stir to incorporate well and Refrigerate for at least an Hour until completely chilled.

In an separate Mixing Bowl:
Whip the Heavy Cream until stiff and fold it into the Mixture
Fold in (by Hand), 1/2 C Amaretto.

Line the bottom and sides of a Trifle Bowl with Lady Fingers
Drizzle the Lady Fingers with Amaretto until desired amount.

Pour the Mousse Mixture into the Lady Finger lined Bowl. Cover with Plastic Wrap and Chill completely.

Sprinkle with Slivered Almonds just before serving.

Enjoy!
Peace in the Kitchen!

Hatch Chile Cilantro Soup

This soup does not need a story or an introduction.
We love Hatch Chiles and we love Cilantro, that's it!
and we love soup!

2 TBS Vegetable Oil
2 large Hatch Chiles, chopped
1 small yellow onion, diced
1 firm Avocado, diced
1 - 16 ounce can of Diced Tomatoes , with the juice
8 C Heavy Cream
salt and pepper to taste
1/2 tsp Garlic, minced
1/2 Bunch of Cilantro, chopped

Heat Oil and saute Chiles and Onion
Add Avocado, Tomatoes & Juice and bring to a boil
Add all remaining ingredients and reduce heat to simmer
Add Salt and Pepper to taste
Stir in Cilantro
Serve!


Enjoy!
Peace in the Kitchen!

White Sangria

I previously posted my original Red Sangria Recipe.

Here's another original one that I created.
I found it difficult to find a great Sangria in a store or in a restaurant so I created my own.

If you like Sangria and prefer Red Wine, try my original recipe.
If you prefer White Wine, give this one a try.

We love Sangria in Texas and both of these are a Best of the Best Recipe.

1 - 64 ounce bottle of chilled White Grape Juice
2 - 750 ml. bottles of chilled Dry White Wine
1/2 C Kirsch
2 C Triple Sec or Cointreau
1 - 12 ounce can of frozen Limeade Concentrate (undiluted)
1 - 12 ounce can of frozen Lemonade Concentrate (undiluted)
Garnish with sliced of Lemons, Limes, Oranges and fresh Cranberries

Mix all of the ingredients together and refrigerate
Served cold, over ice
Can be served in a punch bowl without an ice ring ( it will dilute the Sangria)

Enjoy!
Peace in the Kitchen!

TerryTini Cocktail !

Since I blogged about the Best of the Best Restaurant in Grapevine, I have to share the cocktail that Tolbert's created for one of my Birthdays.

The TerryTini

I love this cocktail. I hope you try it!

3 ounces of Stoli Vanilla Vodka
1 ounce of Midori
1 ounce of Pineapple Juice
1/2 ounce of Roses Lime Juice
Lime slices for garnish

I prefer mine shaken, not stirred, over ice and served straight up in a Martini glass, garnished with a slice of lime.

Thanks again to Kathleen, Paul and the entire crew at Tolbert's Restaurant in downtown Grapevine, Texas!

Enjoy!
Peace in the Kitchen!

Grapevine, Texas. A great American Town with great food and a great restaurant, Tolbert's Restaurant on Main Street !

We happen to love our small American town.

With so many American towns having to roll up the pavement and become ghost towns, our town is thriving.

There is so much that Grapevine has to offer and since this is a food blog, I have the right to blog about my favorite food in my favorite town.

Tolbert's Restaurant on Main Street is our go to restaurant in town.
If you ever get the chance to visit our town, you must eat at Tolbert's.

They are famous for their Texas Chili and a heck of alot of other good Texas fare on the menu, they also have an amazing variety of Beer on tap.
The atmosphere is pure Texas and the staff is darn right friendly.
And if it's entertainment you're looking for, the live music is the best.

I could write all day about the history of the family and the restaurant, or you could just go there and find out for yourself.

The proprietors, Kathleen and Paul are good people!
If they're there when you are..... stop and take time to introduce yourself and say Hi!

Thank you Kathleen for enjoying this Blog!

Enjoy!
A Visit to Tolbert's!

Peace!

now is the time to have a good breakfast.
continue to tend our gardens,
mind our manners,
courageously embrace compassion,
nurture the heart and begin
the next phase of the transformation
of the realms of humanity.

Peace!
In your lives!

Texas Brittle !

This is a great treat to have at a party. It's not really a recipe. I created it by putting together some interesting Sweet and Salty ingredients to make a snack.

Miniature Pretzels (I sometime use Pretzel Sticks)
Corn Chips
Milk Chocolate Chips
Pecans, roughly chopped
Sea Salt
Cayenne Pepper

1- Rimmed Sheet Pan lined with Parchment Paper.

This is a recipe, without a recipe....... wow!
that sounds easy!


A few handfuls of everything and as much melted chocolate as you like,  based
on the amount of everything else you use.


Spread Pretzels in a single layer on the lined sheet pan
Top with Corn Chips.
Melt Chocolate and drizzle over the Corn Chips, I use a fork .
Immediately sprinkle with Pecans, Sea Salt and  Cayenne Pepper. (I have my Cayenne Pepper in a salt shaker to make it easier to sprinkle on the brittle)
Place in the freezer until the Chocolate hardens.
It took about an hour and then I made another batch.
Break into pieces and serve.

Enjoy!
Peace in the Kitchen!