OC/SD Cookin 2 More Recipes

The below are my other two offerings at the cookin:

Berry Rum Punch

beverages

2/3 cup water 2/3 cup sugar 3 cups fresh raspberries, divided 2 cups fresh orange juice 2 cups pineapple juice 1 cup dark rum 1 cup light rum 1 orange, peeled, diced 1 cup diced peeled fresh pineapple 1/2 teaspoon vanilla extract ice cubes

Bring 2/3 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cool syrup completely. Puree 2 cups raspberries in processor. Pour puree through fine strainer set over saucepan with syrup. Press on solids to extract as much liquid as possible; discard solids. (This works more easily if you use a pestle.)

Mix orange juice, next 6 ingredients, 1 cup berries, and raspberry syrup in glbutt bowl. Cover; chill at least 4 hours and up to 1 day. Strain into pitcher. Serve punch over ice.

Contributor: Bon AppŽtit

Yield: 8 servings.

For the following mousse, I doubled the recipe and put it into a large-ish bowl, which works better with the grab-and-graze style that defines cookins.

Irish Coffee Caramel Mousse

desserts

3/4 cup + 2 T. sugar 1/4 cup + 2 T. water 2 cups whipping cream; chilled 2 tablespoons butter 2 tablespoons Irish whiskey 1 tablespoon instant coffee 1 1/4 teaspoons unflavored gelatin 1/4 cup Bailey's Irish Cream

Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup urns deep amber color, brushing down sides of pan with pastry brush dipped into water and swirling pan occasionally. Add 1/2 cup cream and 2 tablespoons butter (mixture will bubble vigorously) and stir until caramel melts. Continue boiling 2 mins. Spoon 2 tablespoons caramel into small saucepan and set aside at room temperature. Stir whiskey into remaining caramel in saucepan. Pour into bowl. Stir 2 tablespoons water and instant coffeer in another small saucepan unti coffee dissolves. Sprinkle gelatin over. Let stand 120 mins. to soften. Stir gelatin mexture over low heat until melted. Stir gelatin mixture into caramel in bowl. Place bowl over large bowl filled with ice and water. Let stand until caramel mixture is cool, but not set, stirring occasionally, about 10 mins. Using electric mixer, beat 1 1/2 cups cream in medium bowl to soft peaks. Fold 2 cups whipped cream into caramel mixture in bowl. Divide caramel mousse among 6 balloon-shaped wineglbuttes. Add Bailey's to remaining whipped cream and continue beating until stiff. Spoon mixture into pastry bag fitted with star tip. Pipe atop mousse. Cover and chill until mousse sets, about 3 hours. (Can be made 1 day ahead; keep chilled.)

Rewarm reserved 2 tablespoons caramel in heavy small saucepan over low heat. Drizzle over desserts.

Contributor: Bon Appetit

Yield: 6 servings

Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be clbutted as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"