news: contest canceled plus a giveaway and a chocolate mousse recipe
My Fudo News Flash: We are sorry to inform that the Oscar Weekend Contest has been cancelled due to lack of interest. In lieu of the contest we would like you participate in a giveaway. We understand that many of you have very hectic schedules. It is quick and easy to enter the giveaway: In order to enter the giveaway: 1. Please add us to your blogroll (we’d love it) (let us know you did) 2. Please “like” us on Facebook and add us as a friend. 3. Tweet and Post about it on Both Twitter and Facebook The winner will enjoy a copy of Essential Pepin, Jacque Pepin’s latest cookbook. To entice you we would like you to enjoy the following recipe from the prolific Jacque Pepin Photography Tips: 1. Rippled Cardboard Paper (Corrugated Paper) You can get this under four bucks! 2. Any featured chocolate desserts, break off a few pieces of brick chocolate (Bakers Chocolate) 3. The mint leaf is a creative element, but you can nibble on it if you like.
Chocolate Mousse (Jacques Pépin’s Essential Pépin) Ingredients 1/3 cup sugar 4 large egg yolks 10 ounces bittersweet or semisweet chocolate, melted 2 cups heavy cream 2 teaspoons cognac (or another liqueur like Grand Marnier) 1. Reserve 2 tablespoons of the sugar, and combine the rest of the sugar with the egg yolks in a stainless steel bowl. Place the bowl in a skillet of hot tap water (or use a double boiler), and whisk the mixture for 3 minutes, or until it is fluffy, smooth, and at least doubled in volume. 2. Beat the reserved sugar with the cream in a large chilled bowl for a few minutes, or until soft peaks form; do not over whip. Transfer about 3/4 cup of the whipped cream to another bowl to use as a decoration, and refrigerate. 3. Using a rubber spatula, combine the melted chocolate with the yolk mixture and the cognac. If the mixture starts to seize or break down, immediately stir in 1 to 2 tablespoons of the whipped cream to smooth out the mixture. Gently fold in the remaining whipped cream until incorporated. Transfer the mousse to a decorative bowl, cover, and refrigerate until set, at least 2 hours. 4. At serving time whip the reserved ¾ cup whipped cream until stiff peaks form. Spoon the cream into a pastry bag fitted with a star tip and decorate the top of the mousse with the cream or spoon dollops of the cream onto the top of the mousse. Serve.Photography Data: Guest: Liv Friis-larsen ApertureFNumber: f/3.2 Make: Canon Model: Canon EOS 5D Mark II ExposureTime: 1/125 FNumber: 32/10 ExposureProgram: 1 ISOSpeedRatings: 100 MaxApertureValue: 3/1 MeteringMode: 6 Flash: 16 FocalLength: 100/1