Chocolate Mousse Catering
Salt Point, NY 12578
Phone: 845-518-6533

Chocolate Mousse Catering

Hudson Valley Caterers

  • Facebook
  • Instagram
  • Twitter
  • Home
  • About Us
    • Meet the Chocolate Mousse Chefs
    • Testimonials
  • Catering
    • Weddings
    • Event Planning
    • Special Events
    • Movie Production
    • Catering & Concessions
    • Vendors
  • Classes
    • Cooking Classes & Parties
    • Beverage Classes
  • Food Services
    • Mobile Mousse
    • Speciality Cakes
    • Food Nutrition
    • Personal Chef Services
  • Blog
  • Contact
Apple Cider Doughnuts Recipe

chocolatemousse September 23, 2016 Leave a Comment

Apple Cider Doughnuts Recipe

It’s a fall tradition to consume Cider Donuts.  Freshly pressed Apple Juice makes for a light, apple-scented treat. The cider adds more than flavor, though; its acidity makes the baked goods more tender. Here is my homemade apple cider donut recipe.

Fresh apple cider doughnuts! Picture by Megan.chromik and availablee at https://www.flickr.com/photos/17796522@N08/3950745212
Fresh apple cider doughnuts!
Picture by Megan.chromik and available at https://www.flickr.com/photos/17796522@N08/3950745212

Ingredients

1 cup granulated sugar
1 stick unsalted butter, at room temperature
2 large eggs
3.25 cups all-purpose flour
1.25 teaspoons table salt
2 teaspoons baking powder
1 teaspoon baking soda
1.5 teaspoons ground cinnamon
.5 teaspoon freshly ground ginger
.25 cup low-fat buttermilk
.5 cup apple cider (or juice)
1 tablespoon vanilla extract
Corn oil (for frying)
Cinnamon sugar for dusting

Instructionsapple-red-apple-fruit-red-38240

  1. Beat sugar and butter until mixture is pale and fluffy.
  2. Add eggs.
  3. In a separate bowl, mix flour, salt, baking powder, baking soda, cinnamon, and ginger.
  4. Pour buttermilk, cider, and vanilla into sugar mixture.
  5. Add flour mixture and combine gently just until fully moistened.
  6. Line two baking sheets with parchment paper and dust with flour. Turn dough out onto one baking sheet and pat into 3/4-inch-thickness. Sprinkle dough with additional flour, cover with plastic wrap, and place in the freezer for 10 minutes to firm up.
  7. Remove dough from the freezer; cut out about 18 – 3″ doughnuts with holes. Place cut doughnuts on the other baking sheet as you go and return to the freezer for 5 minutes.
  8. Line a plate with a few layers of paper towels and set it nearby. In large pot, heat 3 inches of oil to 370° (test with an instant-read thermometer). Drop 3 or 4 doughnuts into the oil, being careful not to crowd the pan. Cook until browned on one side, about 1 minute; then flip and cook until browned on the other side, about 1 minute longer.
  9. When doughnuts are cool enough to handle but still warm, sprinkle all over with cinnamon sugar
  10. Enjoy!

Filed Under: Uncategorized Tagged With: apple, apple cider, apple cider doughnut recipe, apple cider doughnuts, apple picking, apple season, baking, cooking, cooking fun for kids, doughnuts, fall, farm fresh, homemade, recipe, seasonal treats, treats for kids

There Is Something Delicious Growing…

chocolatemousse June 9, 2016 Leave a Comment

There Is Something Delicious Growing…

There is a delicious treat growing in the backyards of Dutchess County. They are better known as fiddleheads, but regardless of the subspecies, all fiddleheads are a part of the fern family. The first sprouts of a young fern push through the loose soil in early April and emerge as tightly curled, pinwheel-stems that resemble the top of a handle of a fiddle. As the plant matures the stems slowing unravel to reveal the familiar wide and delicate fern-leaf spread. Though some local farms grow them for sale wild ferns can be found all over New York in shaded, wet area. If you want to wander about and harvest your own they are easy to locate as they are an extremely predominant plant species along creeks and on the borders of marshy areas.

Although there are several edible varieties the Ostrich fern is typically the variety harvested for human consumption. Should you decide to gather your own please be sure to research the varieties of edible species and be able to distinguish them clearly from non-edible. It is important you only harvest ferns listed as edible as there are several varieties are poisonous. It should be also noted that the growing season for the heads is very short. They typically emerge in mid-April and can be found with some effort as late as mid-June.

So what do fiddleheads taste like? Some people have noted a taste that is reminiscent of a cross between asparagus and broccoli. Others have said they have a flavor combination more closely related to roughage like spinach and broccoli rabe. But regardless of flavor or whether you get them from a farmers market or pick your own, fiddleheads should always be cooked!

There are several means of preparing them, the most common being steaming, sauteing and baking. The method, however, is less important than the preparation. Fiddleheads often have a rough skin (somewhat like an onion) that may still be encasing them. It is important to clean the heads thoroughly and remove all traces of the skin prior to cooking. Generally, the skin will easily slide off by simply running the heads under water.

Once clean and a method of cooking decided the next step is to monitor them. Fiddleheads do not take long to cook but should be cooked thoroughly. Ideally, a fiddlehead should be very tender and maintain a bright green color and overcook should be avoided as they will become dry and wilted.

Now that you know all about this little, hidden, treat all that is left is to give them a try! Check out my tasty, no-hassle, fiddleheads sauteing recipe. Throw them over just about anything, chicken, eggs, fish or even a salad and give your meal an extra pop of excitement.

 

Sauted Fiddlehead

Filed Under: Uncategorized Tagged With: cooking, delicious, fern, ferns. fiddlehead, great recipes, Ostrich, recipe, sauteing, seasonal vegetables, spring

Hey Honey

chocolatemousse May 19, 2016 Leave a Comment

Hey Honey

With Hay Fever season in full swing, many people are desperate to find relief from their allergy symptoms. Natural therapy is becoming a very popular choice of treatment. So why eat a “spoonful of sugar to help your medicine go down”, when just a daily spoonful of honey, could be your relief from those pesky spring allergies?

Eating local Honey works similar to a vaccination, by introducing small amounts of a virus or germ to the body and triggering an immune system response. This causes the production of antibodies designated to fight off the invaders. A daily dose of honey is like gradually vaccinating the body against allergens, a process called immunotherapy. Honey contains a variety of pollen spores that give allergy sufferers trouble when flowers and grasses are in bloom. Introducing these spores into the body in small amounts makes the body accustomed to their presence and decreases allergy symptoms.
Local honey is the best because it is produced by bees within a few miles of where you live. The proximity increases the chances that the varieties of flowering plants and grasses giving the allergy sufferer trouble are the same kinds the bees are including in their honey. After all, it wouldn’t help much if you ate honey with spores from a type of grass that grows in Michigan if you suffer from allergies in New York.
So, not only is Honey a treat for your taste buds, but it is good for you… and not just for your allergies. Honey offers incredible antiseptic, antioxidant and cleansing properties for your body, health, and skin care. From eye conjunctivitis to athletes foot, it’s powerful healing attributes have been used for thousands of years.
Honey, perhaps the tastiest natural medicine. Eating for health has never been sweeter.

spoon-honey-jarHoney Cookies

3/4 cup Brown Sugar 1 Egg
3/4 cup Honey
1 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1 pinch Salt
1/4 tsp Ground Ginger
1/2 tsp Baking Soda
2 cups Flour
1/2 cup Slivered Almonds

1- Combine brown sugar and honey in large mixing bowl, beating well.
2- Add egg, cinnamon, cloves, ginger and salt
3- Stir in flour, baking soda, and almonds.
4- Press dough evenly into a greased baking pan.
5- Bake at 350 degrees for 20 to 25 minutes.
6- Cut into 3 x 1 inch bars. Remove cookies to wire rack to cool completely

Filed Under: Uncategorized Tagged With: allergies, amino acid, antibacterial, antioxidant, antiviral, apple, apple sauce, apples, bananas, bar, beverages, bird, black bean, blood clots, breakfast, cake, cakes, calcium, calories, cancer, cancer prevention, caterer, catering, chicken, chocolate mousse, cold, cook, cookie platter, cookies, cooking, cranberry, crisp, dairy, diabetes, diabetic candy, diet, digestion, Dough, eat raw, event planning, farm markets, fevers, fight cancer, fight inflammation, fights cancer, flakey, flour, food, fruits, glaze, gluten free, great recipes, healthy, Healthy. chocolate mousse, heart health, home made, Honey, hungry, lemons, low calories, low-fat, lower blood pressure, lower cholesterol, magnesium, nutrients, nutritional consult, oatmeal, pasties, pastries, planning, portions, pounds, recipe, reduce calories, reduce heart disease, skin, sleep, spring, stress, strokes, substitutes, sugar, super foods, super-food, superfood, sweet, sweets, tasty, temperature, tips, treats, water, weight loss

Archive

  • November 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • July 2015

SERVICES

  • Weddings
  • Special Events
  • Mobile Mousse
  • Personal Chef Services
  • Movie Production

The Chocolate Mousse

  • Meet the Chocolate Mousse Chefs
  • Food Nutrition
  • Catering
  • Concessions
  • Cooking Classes

// HAVE QUESTIONS?
We are here to help..
Phone: 845-518-6533

  • Meet the Chocolate Mousse Chefs
  • Vendors

Copyright © 2006-2023 · Chocolate Mousse Catering - Hudson Valley Caterers · Another Studiodog Website.

Copyright © 2023 · Streamline Pro Theme on Genesis Framework · WordPress · Log in