The Palestine Herald, Palestine, Texas

Family

January 25, 2014

COOKING WITH SIMON: Roses are red and oranges are too…

PALESTINE — As I sit here writing this story, the sun is beating down. It’s warm, just a little too warm for January and as I have been in Texas ten years now, I know it can change just as quickly as turning a light switch.

So one week were eating salads and the next warm comfort food. So that’s what is nice about having a menu that changes weekly.

It gives me the chance to keep up with food trends, but most importantly the weather. It plays a big part in the food we eat and what we crave.

Celebrations also make creating new menus and recipes a challenge. One that is coming up is Valentine’s Day. It will be here before you know it, so get ready guys with your gifts, flowers and restaurant reservations.

Here’s a dessert I created for last Valentine’s. It’s even easy enough that the guys could make it and surprise the ladies. It also takes advantage of the really beautiful blood oranges that are available this time of year. Be sure to grab a few as their season is short and the blood orange juice is so bright and sweet.

Cream Cheese Mousse with Chocolate Blood Oranges

Ingredients

8 ounces cream cheese

2 tablespoons sugar

2 blood oranges

1 tablespoon orange liqueur

1 packet Knox gelatin

1 cup cream

1 cup chocolate chips

Powdered sugar, for garnish

Directions

In a large bowl add cream cheese, sugar, liqueur and the juice from one blood orange. Stir until completely combined. Place the gelatin powder in a small bowl. Add two tablespoons water and warm in the microwave. Stir until the gelatin dissolves.

Add the mixture to the cream cheese and stir to combine. In another bowl beat the cream to stiff peaks. Fold the cream into the cream cheese. Place in ramekins or molds and refrigerate for 30 minutes or until set. Peel the other blood orange and remove the white membrane from the segments. Place the segments on a paper towel and allow to dry. Melt the chocolate in the microwave or in a double boiler over simmering water. Dip the segments halfway into the chocolate. Place on wax paper and refrigerate until chocolate hardens.

When the mousse and chocolate are set remove from the refrigerator. Top the mousse with chocolate orange segments and garnish with powdered sugar.

————

Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com

1
Text Only
Family
  • SIMON Chocolate Cake COOKING WITH SIMON: Entertain with easy chicken entree

    Easter and Mother’s Day are right around the corner and that means family gatherings.
    And when it comes to serving a crowd you’re better off picking a recipe that is easy, yet full of flavor.

    April 12, 2014 1 Photo

  • Stuffed chicken breast COOKING WITH SIMON: Entertain with easy chicken entree

    Easter and Mother’s Day are right around the corner and that means family gatherings.
    And when it comes to serving a crowd you’re better off picking a recipe that is easy, yet full of flavor.

    April 5, 2014 1 Photo

  • black bean salad COOKING WITH SIMON: Black Bean Salad

    One of the great things about spring is the beginning of fresh salads, but not just the leafy kind, instead the ones filled with varieties of beans and peas.

    March 29, 2014 1 Photo

  • Mayonnaise COOKING WITH SIMON: Which came first? The yolk or the white

    If you do a lot of baking or dessert making, like I do, you might have a large amount of egg yolks on your hands. There are many recipes, like my New Zealand Pavlova, that call for the egg whites, but not the yolks.

    March 15, 2014 1 Photo

  • seeds COOKING WITH SIMON: Planting seeds for the future and the plate

    My workload just got a lot easier and more interesting. Why? Because soon I won’t have to shop for produce and I get to start creating some fun new dishes that incorporate all of the wonderful vegetables and herbs that will be growing in my garden.

    March 8, 2014 2 Photos

  • Mardi Gras 1 COOKING WITH SIMON: Mardi Gras time in Palestine

    The good times were definitely rolling down Palestine Main Street last Saturday and the food sure was too. It was a great weekend with parades, floats, parties, Cajun recipes, zydeco music and plenty of Palestine area wine.

    March 1, 2014 4 Photos

  • eggplant sandwich COOKING WITH SIMON: Feeding the steak eaters and the vegetarians

    Texans are known as meat eaters and enjoy they’re big juicy steaks. But sometimes it’s nice to eat a meal that is just vegetables and follow the new Meatless Monday trend. Chefs always need to have some good vegetarian dishes in they’re repertoire because vegetarians and vegans don’t want to just eat salads and pasta.

    February 22, 2014 1 Photo

  • Hibiscus Champagne Cocktail COOKING WITH SIMON: Don’t forget the Valentine’s Day flowers

    Happy Valentine’s weekend! Well, at least for those of you who remembered it was Valentine’s and at the very least bought a card. Otherwise you may be spending the weekend in the doghouse.

    February 15, 2014 3 Photos

  • mushroom potato soup COOKING WITH SIMON: Keeping warm with healthy, hearty soups

    The groundhog saw his shadow so it looks like we are in for a few more weeks of winter. I am hoping he might be wrong because some trees are already starting to bud and I am ready to get busy cutting back the grapevines, planting vegetables and doing the spring pruning.

    February 9, 2014 1 Photo

  • Green beans COOKING WITH SIMON: A green thumb for green vegetables

    It might be cold outside, but there’s still a lot of work to be done – outside. I’ve been clearing a lot of dead brush and trees and finally – after years of talking about it – also got the land cleared for a proper vegetable garden.

    February 1, 2014 1 Photo