NEW YEARS DAY BRUNCH 2009

Another holiday season has passed and life should finally return to a more predictable routine.  We welcomed the new year yesterday with our annual New Years Day brunch.  A brunch that I believe was the healthiest of the past 22 years. 

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We followed our celebratory Champagne and orange juice upon everyone's arrival, with a first course of Eggs With Serrano Ham And Manchego Cheese, Green Olive Relish, And Migas.  My only criticism of this dish... there was only one serving per person.  I could easily have eaten seconds.  I loved this salad!

Our second course was Corn Cakes With Calabacitas and Queso Blanco Salsa.  I liked it even more than I thought I would.  I doubled the recipe to serve 12, but also cut the amount of cayenne and poblano chiles in half.  I think there were others at the table who could have handled more heat, but for me, it was perfect.

Last course was White Chocolate Vanilla Mousse with Dark Chocolate Sauce.  I normally like to be a bit more challenged with a dessert, but again, I liked it much more than I expected.  The raspberries were sweet and delicious, great with the mousse.

  WHITE CHOCOLATE VANILLA MOUSSE with DARK CHOCOLATE SAUCE
             adapted from Your Guide to French Cuisine, About Inc.

• 7 ounces white chocolate, chopped
• 2 eggs, separated
• 1/4 cup sugar
• 1 1/4 cups heavy cream
• 1 package Knox powdered gelatin
• 2/3 cup plain whole milk yogurt
• 2 teaspoons vanilla extract
FOR THE SAUCE:
• 2 ounces 60% bittersweet chocolate
• 2 tablespoons brandy
• 1/4 cup heavy cream
TO FINISH:
• pistachios
• fresh raspberries

  Line a terrine or loaf pan with plastic wrap, leaving an overhang along edges.  Melt the chocolate in a microwave in 30 second increments, or atop a double boiler.  In another bowl, whisk the egg yolks and sugar until thick, then beat in the melted chocolate.  Heat the cream until almost boiling and remove from the heat.  Sprinkle the gelatin over the cream and stir until the gelatin is completely dissolved.  Make sure there are no clumps of gelatin remaining.  Pour the cream onto the chocolate mixture and whisk vigorously until smooth.  Whisk in the yogurt and vanilla.  In a clean bowl, beat the egg whites to stiff peaks.  Fold the whites into the chocolate mixture.  Pour into the prepared pan.  Cover and chill until set.  It is ideal to do this the day ahead of serving. 
  FOR THE SAUCE:  Melt the chocolate with the brandy and cream in a microwave or atop a double boiler.  Remove and cool completely. 
  TO SERVE:  Turn the mousse out of the mold and slice into serving pieces.  Spoon the dark chocolate over the mousse, sprinkle with pistachios and garnish with fresh raspberries.

                                                    ... until next year