The below are my other two offerings at the cookin:
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Berry Rum Punch
beverages
2/3 cup water
2/3 cup sugar
3 cups fresh raspberries, divided
2 cups fresh orange juice
2 cups pineapple juice
1 cup dark rum
1 cup light rum
1 orange, peeled, diced
1 cup diced peeled fresh pineapple
1/2 teaspoon vanilla extract
ice cubes
Bring 2/3 cup water and sugar to boil in medium saucepan, stirring
until sugar dissolves. Remove from heat; cool syrup completely. Puree
2 cups raspberries in processor. Pour puree through fine strainer set
over saucepan with syrup. Press on solids to extract as much liquid as
possible; discard solids. (This works more easily if you use a
pestle.)
Mix orange juice, next 6 ingredients, 1 cup berries, and raspberry
syrup in glass bowl. Cover; chill at least 4 hours and up to 1 day.
Strain into pitcher. Serve punch over ice.
Contributor: Bon Appétit
Yield: 8 servings.
For the following mousse, I doubled the recipe and put it into a
large-ish bowl, which works better with the grab-and-graze style that
defines cookins.
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Irish Coffee Caramel Mousse
desserts
3/4 cup + 2 T. sugar
1/4 cup + 2 T. water
2 cups whipping cream; chilled
2 tablespoons butter
2 tablespoons Irish whiskey
1 tablespoon instant coffee
1 1/4 teaspoons unflavored gelatin
1/4 cup Bailey's Irish Cream
Stir sugar and 1/4 cup water in heavy medium saucepan over low heat
until sugar dissolves. Increase heat and boil without stirring until
syrup urns deep amber color, brushing down sides of pan with pastry
brush dipped into water and swirling pan occasionally. Add 1/2 cup
cream and 2 tablespoons butter (mixture will bubble vigorously) and
stir until caramel melts. Continue boiling 2 mins. Spoon 2 tablespoons
caramel into small saucepan and set aside at room temperature. Stir
whiskey into remaining caramel in saucepan. Pour into bowl. Stir 2
tablespoons water and instant coffeer in another small saucepan unti
coffee dissolves. Sprinkle gelatin over. Let stand 120 mins. to
soften. Stir gelatin mexture over low heat until melted. Stir gelatin
mixture into caramel in bowl. Place bowl over large bowl filled with
ice and water. Let stand until caramel mixture is cool, but not set,
stirring occasionally, about 10 mins. Using electric mixer, beat 1
1/2 cups cream in medium bowl to soft peaks. Fold 2 cups whipped cream
into caramel mixture in bowl. Divide caramel mousse among 6
balloon-shaped wineglasses. Add Bailey's to remaining whipped cream
and continue beating until stiff. Spoon mixture into pastry bag fitted
with star tip. Pipe atop mousse. Cover and chill until mousse sets,
about 3 hours. (Can be made 1 day ahead; keep chilled.)
Rewarm reserved 2 tablespoons caramel in heavy small saucepan over low
heat. Drizzle over desserts.
Contributor: Bon Appetit
Yield: 6 servings
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."
Finley Peter Dunne (1900)
To reply, replace "spaminator" with "cox"