Let it Rain!

The weather was crummy but it was all sunny smiles at Saara's book club evening.  The food was wonderful; your recipes have been posted.
Thank you Saara!

The next book is Thirteen Ways of Looking at a Fat Girl by Mona Awad.  We will meet at Lynda's on May 11th.

Looking ahead, we made a plan for Thursday, June 29th at Wanda's.  The book will be A Gentleman In Moscow by Amor Towles.

Books:

• Thirteen Ways of Looking by Colum McCann 
• Going into a Dark House by Jane Gardam 
• The Pier Falls: and other stories by Mark Haddon
• A Measure of Light by Beth Powning
• If I Fall If I Die by Michael Christie

On Netflix: 

• 13 Reasons Why based on the book Thirteen Reasons Why by Jay Asher 

Chocolate Mousse Cake

Ingredients

7 oz. semisweet chocolate
1/4 lb. unsalted butter
7 eggs, separated
1 cup sugar
1 tsp. vanilla
1/8 tsp. cream of tartar

1 cup whipping cream
1/3 cup powdered sugar
1 tsp. vanilla

 Instructions

1. Preheat oven to 325 F
2. In a small saucepan melt chocolate and butter over low heat
3. In large bowl beat egg yolks and 3/4 cup sugar, until light and fluffy, about 5 minutes
4. Gradually beat in warm chocolate mixture and vanilla 
5. Beat egg whites with cream of tartar, add remaining 1/4 cup of sugar 1 tbsp. at a time, continue beating until stiff
6. Fold egg whites into chocolate mixture
7. Pour 3/4 of batter into ungreased 9 x 3 spring form pan, cover remaining batter and refrigerate, bake 35 minutes
8. 8 Prepare whip cream frosting (mix whipping cream, powdered sugar and vanilla)
9. Remove cake and cool (cake will drop as it cools)
10. Remove outside ring of spring form pan
11. Stir remaining batter to soften slightly, spread on top of cake, refrigerate until firm
12. Spread whip cream frosting over top and sides, garnish with chocolate flakes
13. Refrigerate several hours, or overnight, may be frozen.

Makes 8 to 10 servings

Mexican Shells with Boursin Red Chilli Pepper

Ingredients

• 150g (6 oz.) Boursin® Red Chili Pepper
• 24 round mini nachos shells
• 30ml (2 tbsp.) olive oil
• 1 onion, diced
• ½ green pepper, diced
• ½ red pepper, diced
• 2 cloves garlic, finely chopped
• Salt and pepper
• Fresh coriander

Preparation

Step 1

In a skillet on medium-high heat, fry the onions for 2 minutes in olive oil. Add the peppers and garlic, and then cook for 3 more minutes. Add salt and pepper to taste, turn off the stove and set the mixture aside.

Step 2

Preheat the oven to 190 °C (375 °F). In a large bowl, combine the Boursin® with the fried vegetables. Fill the shells with the mixture and place them on a baking sheet. Bake for 10 minutes.

Step 3

Garnish each shell with a leaf of fresh coriander and serve immediately.

Beef Hoisin Mini Meatballs

Prep time: 15 minutes
Cook time: 13 minutes

Ingredients

Meatballs

• 8 oz extra-lean ground beef
• 3 Tbsp dry bread crumbs
• 2 Tbsp hoisin sauce
• 1 tsp crushed garlic
• 1 egg
• 2 Tbsp minced green onion

Sauce

• 1/3 cup hoisin sauce
• 1/3 cup red currant jelly
• 1 tsp crushed garlic
• 1/2 tsp minced fresh ginger
• 2 Tbsp water

Garnish

• 2 Tbsp chopped green onion
• 2 Tbsp chopped fresh cilantro

Directions

1. For the meatballs, combine the beef, bread crumbs, hoisin sauce, garlic, egg and onion. Form into 20 to 24 meatballs, about one inch in diameter.

2. Spray a large non-stick skillet with cooking oil and add the meatballs. Cook over medium-high heat for three minutes, turning until browned on all sides.

3. For the sauce, combine the hoisin sauce, jelly, garlic, ginger and water in a small bowl. Add to the meatballs and stir well. Cover and simmer on low heat for 10 minutes.

4. Serve garnished.