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.
Gorgeous Food with Jena – Episode 2: Part 8 – Jena’s Salad
Oct 30th
Ingredients:
1 Block Point Reyes Blue Cheese
Bundle of Fresh Berries
1 Avocado
Bundle of Maple Glazed Pecans (Recipe Above)
2 Cups Boston/Butter Lettuce
2 Cups Watercress Lettuce
Instructions:
1. In a bowl add 2 cups of watercress, coarse stems discarded and the leaves washed well and spun dry.
2. 2 cups torn Boston lettuce, washed well and spun dry.
3. Break up Point Reyes Blue Cheese into small chunks and spread on top of greens.
4. Spread fresh blueberries into salad.
5. Add maple glazed pecans.
6. Mix salad and serve immediately.
