March Recipes from Chef Jan
Makes 4 appetizer or 2 main dish servings
5 T. butter, divided
1/2 c. shallots, chopped
2 stalks celery, chopped
1 carrot, chopped
8 sprigs fresh parsley
2/3 c. Guinness
2 lbs. mussels, scrubbed and debearded
Melt 1 T. butter in large saucepan over medium-high heat. Add shallots, celery, carrot and parsley; cook until vegetables begin to soften.
Add beer; bring to a boil and cook 2 minutes. Add mussels; cover and return to a boil. Cook 4-5 minutes or until mussels open. Uncover and cook 1 minute.
Remove from heat; discard any unopened mussels. Stir in remaining 4 T. butter. Serve immediately in bowls with bread.
Makes 10-12 servings
1 c. graham cracker crumbs
1/4 c. each sugar and butter, melted
1 envelope unflavored gelatin
1/2 c. cold water
1 c. sugar, divided
3 eggs, separated
16 oz. cream cheese, softened
2 T. cocoa
2 T. bourbon or Bailey’s
1 c. heavy cream, whipped
CRUST: Mix all and press into bottom of 9-inch springform pan.
FILLING: Soften gelatin in water; stir over low heat until dissolved. Blend in 3/4 c. sugar and beaten egg yolks; cook, stirring constantly, over low heat 3 minutes.
Beat cream cheese and cocoa on medium speed with electric mixer until well blended. Gradually add gelatin mixture and bourbon. Chill until slightly thickened.
Beat egg whites at high speed with electric mixer until foamy; gradually add remaining sugar, beating until stiff peaks form.
Fold in whites and whipped cream; pour over crust. Chill overnight or until firm. Garnish with chocolate curls.