Cook\'s Country - 2019-02-03

32 COOK’S COUNTRY • FEBRUARY/MARCH 2019

HEIRLOOM RECIPE

ORANGE CHOCOLATE MOUSSE
Serves 6
For a nonalcoholic version of this
dessert, substitute orange juice for the
Grand Marnier. Garnish the mousse
with whipped cream and chocolate
shavings or orange zest, if desired.

8 ounces bittersweet chocolate,
chopped fi ne
2 large eggs plus 2 large yolks
¼ cup packed (1¾ ounces) light brown
sugar
½ teaspoon grated orange zest
1 cup heavy cream
3 tablespoons Grand Marnier

1. Microwave chocolate in bowl at
   50 percent power, stirring occasionally,
   until melted, 1 to 2 minutes. Let cool
   for 5 minutes.


2. Process eggs and yolks, sugar, and
   orange zest in blender until foamy and
   lightened in color, 30 to 60 seconds.
   Add cream, Grand Marnier, and
   chocolate and process until completely
   combined and slightly thickened, 30 to
   60 seconds.


3. Divide mixture evenly among 6 ra-
   mekins or serving glasses (scant ½ cup
   each). Cover with plastic wrap and
   refrigerate until cold and set, at least
   3 hours or up to 2 days. Uncover and let
   sit at room temperature for 10 minutes
   before serving.

RECIPE INDEX

Main dishes

Buff alo Chicken Calzones RC

Filets Mignons with Rosemary Potatoes

and Bourbon Cream Sauce RC

Greek Chicken 5

Mediterranean Steak and Pita Salad RC

One-Pan Meatloaf with Potatoes and

Brussels Sprouts 28

Orecchiette with Shrimp, Pepperoncini,

and Basil RC

Pan-Seared Chicken Breasts with

Braised Fennel, Olives, and Orange RC

Plantain-Crusted Pork Chops with Black

Bean and Avocado Salad RC

Popcorn Chicken 15

Pork Meatball Banh Mi RC

Pork Tenderloin Roulade with Bacon,

Apple, and Gruyère 18

Slow-Cooker Herbed Pork with White

Beans and Kale 29

Spaghetti with Garlic and Olive Oil 16

Steak Marsala 10

Stuff ed Portobello Mushrooms 19

Stuff ed Turkey Wings 13

Sweet-and-Sour Baby Back Ribs 7

Vegetarian Ramen with Shiitakes and

Soft Eggs RC

Weeknight Ground Beef Tacos 9

Salads and side dishes

Crunchy Broccoli and Cheese

Casserole 11

Easy Mexican Rice 9

German Potato Salad 7

Ultimate Caesar Salad 24

Breakfast

Huevos Rancheros for Two 27

Snack

Candied Bacon 26

Chipotle 26

Five-Spice and Sesame 26

Jerk 26

Rosemary 26

Desserts

Chocolate Strawberry Cake

INSIDE BACK COVER

Clementine Cake 21

Orange Chocolate Mousse 32

Strawberry Frosting

INSIDE BACK COVER

Triple-Chocolate Sticky Buns 23

Seasoning

Homemade Seasoned Salt 2

FIND THE ROOSTER!

A tiny version of this rooster has been

hidden in a photo in the pages of this is-

sue. Write to us with its location, and we’ll

enter you in a random drawing. The fi rst

correct entry drawn will win our favorite

inexpensive stainless-steel skillet, and each

of the next fi ve will receive a free one-year

subscription to Cook’s Country. To en-

ter, visit CooksCountry.com/rooster by

March 31, 2019, or write to Rooster FM19,

Cook’s Country, 21 Drydock Avenue, Suite

210E, Boston, MA 02210. Include your

name and mailing address. Francis Riley

of Seattle, Wash., found the rooster in the

October/November 2018 issue on page 13

and won our favorite 8-inch nonstick skillet.

WEB EXTRAS

Free for four months online at

CooksCountry.com/mar19

Chocolate Layer Cake Rounds

Pork Tenderloin Roulade with Pancetta,

Pear, and Cheddar

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app through iTunes.

Orange

Chocolate

Mousse

This dessert was a favorite of my

grandmother’s, who spiked it

with a slosh of liqueur and served it

with a wink.

—TUCKER SHAW,

Editor in Chief

COMING NEXT ISSUE

Spring is coming to Cook’s Country. In

our April/May issue, we’ll show you the

secrets to homemade English Muffi ns,

pave the way for a showstopping Grilled

Leg of Lamb, and deliver a recipe for

a deeply fl avorful Chicken in Adobo

that’s perfect for those cool spring

nights. And due to popular demand, we

developed a foolproof recipe for Thin

and Crispy Chocolate Chip Cookies,

great for sharing—or keeping to yourself.

We’re looking for recipes that you treasure—the ones that have been handed down in your
family for a generation or more, that always come out for the holidays, and that have earned
a place at your table and in your heart through many years of meals. Send us the recipes that
spell home to you. Visit CooksCountry.com/recipe_submission (or write to Heirloom Recipes,
Cook’s Country, 21 Drydock Avenue, Suite 210E, Boston, MA 02210) and tell us a little about
the recipe. Include your name and mailing address. If we print your recipe, you’ll receive a free
one-year subscription to Cook’s Country.