TURKEY MOUSSE
Provided by Bryan Miller
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Grease well and chill a mold or small casserole dish.
- Cut the turkey breast into 1 inch cubes and put them in a food processor or blender. Process until the turkey is the texture of fine hamburger. While continuing to process, slowly add the egg whites, then the cream. Season with salt (generously), pepper, nutmeg and brandy. The mousse should be smooth-textured.
- Spoon the mixture into the mold or dish and place the dish in a pan containing 1 inch of boiling water. Cover the mousse dish with aluminum foil and cook in a preheated 350-degree oven for 30 minutes. If the mousse is firm to the touch, it is done. If not, remove the foil and cook several minutes more.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 29 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 14 grams, Sodium 522 milligrams, Sugar 2 grams
THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
- Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
- Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
- Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
- Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
- Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)
TURKEY LIVER PATE (FOIS GRAS)
When buying a turkey with giblets, don't throw those tasty morsels away! The turkey liver can be almost as tasty as goose liver if properly prepared. Serve on your favorite crackers. Keeps well in the refrigerator for 5 days.
Provided by senecawoman
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Place stock in a heavy pan; add salt and bring to a boil. Gently add liver with a spoon and return to a boil.
- Reduce heat and simmer until liver is completely opaque in color, 8 to 10 minutes. Remove liver from the pan and let sit for 5 minutes.
- Put liver into a food mixer. Add cream, a little at a time, and process until smooth. Season with pepper. Chill before serving, if desired.
Nutrition Facts : Calories 165.1 calories, Carbohydrate 1.8 g, Cholesterol 122.8 mg, Fat 14.7 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 8.1 g, Sodium 852.2 mg, Sugar 0.3 g
TURKEY BREAST MOUSSE
This recipe has been in the family for 30+ years. It is nice on a buffet table presented as a gelatin mold. Great cold dish served on a hot day. Can be served with bread or crackers. The red and green peppers make it quite colorful.Even during Christmas.
Provided by gaynel mohler @gaynel
Categories Turkey
Number Of Ingredients 9
Steps:
- sprinkle geletin over water in glass measuring cup. let stand until softened.
- pour 4 cups broth, tarragon, grated onion and softened gelatin into a kettle, bring to boiling, stirring until gelatin is dissolved.
- turn into a bowl and cool in a pan of ice, stirring occassionally until consistency of unbeaten egg whites. around 20 minutes
- combine chilled broth, turkey, parsley, peppers and mayonaise. Mix with wire wisk until well combined.
- turn into a 3 cup mold or bowl. Refrigerate until firm, several hours or overnight
- Invert onto a chilled plate. Serve with cocktail bread slices, or crackers
TURKEY MOUSSE
Makes great use of left-over turkey
Provided by billy haze
Categories Other Appetizers
Time 30m
Number Of Ingredients 10
Steps:
- 1. Lightly oil a 1 quart mold. Place 1/2 cup of the broth in a heat-proof bowl or cup. Sprinkle gelatin over stock,let soften for about 1 minute. Set bowl in a pan of simmering water,stir constantly until gelatin dissolves.
- 2. Remove from heat. In a mixing bowl,combine cooked turkey,mayonnaise,onion,celery,celery salt and curry powder. Blend into dissolved gelatin.
- 3. Refrigerate until mixture begins to set. Fold in whipped cream. Spoon mixture into mold. Cover lightly,chill overnight
- 4. When ready to serve ,unmold, and garnish with fresh vegetables
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