Gorgeous Food with Jena – Episode 2: Part 5 – Gruyere Lattices
Oct 30th
Ingredients:
1 Cup Gruyere Cheese
1/2 Cup Finely Chopped Walnuts
Olive Oil
Instructions:
1. In a small bowl, add 1/2 cup finely chopped walnuts.
2. If needed Cut off the rind of Gruyere cheese and grate 1 cup into bowl.
3. Mix together the cheese and walnuts.
4. Grease a cookie sheet with olive oil to prevent the Lattices from sticking.
5. Place small handfuls of mixture onto cookie sheet and leave space between piles to allow for cheese to spread.
6. Bake at 400 ° for 5 to 10 minutes or until lightly brown on top.
7. Let cool and serve as a snack or on top of soup.
Gorgeous Food with Jena – Episode 2: Part 6 – Silken Chocolate Mousse
Oct 30th
Ingredients:
12 Oz. Silken Tofu
6 Oz. Chocolate
1/2 Cup Grand Mariner
Vanilla Extract
Agave Nectar
1/2 Cup Coffee Beans
Instructions:
1. Soak 1/4 Cup Coffee beans in Grand Mariner and let stand, overnight preferably.
2. Melt 6 Oz. Chocolate in a pot for about 10 minutes.
3. Put 12 Oz. Box of Silken Tofu in a food processor.
4. Add Agave Nectar.
5. Process contents for about 10 to 20 seconds until creamy.
6. Scrape sides with a spatula and add 1/4 cup of soaked coffee beans.
7. Pour in 1/4 cup grand mariner.
8. Add a teaspoon of vanilla extract.
9. Blend ingredients.
10. Remove chocolate from heat and pour into food processor.
11. Blend more and scrape down sides.
12. Pour into serving containers.
13. Chill Mousse for about 2 hours and then top with fresh raspberries and whip cream.
Gorgeous Food with Jena – Episode 2: Part 7 – Appetizer Plate
Oct 30th
Ingredients:
1 Block Brillat Savarin Cheese
10 Fresh Figs
1 Pomegranate
Fresh Herbs for garnish of edible flowers.
Instructions:
1. Arrange ingredients to be visually pleasing.
2. Cut figs in half and arrange on plate.
3. Spread Pomegranate seeds.
4. Cut cheese into bite sized blocks.
5. Remove stems off fresh herbs and finish topping plate with herb garnish.
