Chocolate Peppermint Stick Mousse

Christmas lights are twinkling around town, snow is falling, we’re going to see Little Women performed at the local theater and, best of all, Sam is home from college and our family is together for winter break! It’s a happy time and I’m delighted to be here in the valley for this festive season.

It’s also time for seasonal treats! Isaac’s girlfriend made incredible homemade eggnog for us and let me just say, it’s the best eggnog ever and I’m never going back to the carton stuff (I may have snuck spoonfuls of fresh cream off the top when no one was looking, too).

More indulgences that somehow make their way into my shopping basket during this time of year are peppermint bark and peppermint stick ice cream. I really can’t resist. Peppermint stick and chocolate are a classic combination no matter the season. When I was little my favorite ice cream cone at Brigham’s was always peppermint stick with chocolate jimmies. But in December they are especially tempting flavors, which led to this mousse.

Coconut cream has been my go-to dessert topping for some time. It whips up light and creamy, and (like many things!) when chocolate is added it becomes sensational. With peppermint on my mind, I blitzed some candy canes in the food processor, added chilled coconut cream, cocoa powder and maple syrup and gave them a whirl.

What emerged was billowy and downright decadent. This mousse also happens to be vegan, raw and gluten-free and would be especially nice as part of a holiday dessert buffet. Luscious and rich, with creamy chocolate and little hits of refreshing mint, it’s deeply satisfying and so easy to make. I spooned it into tiny bowls with a sprinkle of crushed candy cane and then dove in.

Wishing you all a warm, happy Christmas!

Chocolate Peppermint Stick Mousse
Serves 4-6

3 candy canes, wrappers removed
1-14 ounce can thick, unsweetened coconut cream (I find it at Trader Joe’s) or 2-14 ounce cans whole, unsweetened coconut milk, chilled overnight in the fridge
1 teaspoon vanilla
1 teaspoon peppermint extract
1/4 cup maple syrup
1/3 cup unsweetened cocoa powder
1/4 teaspoon kosher salt

Break two of the candy canes into smaller pieces and place in the bowl of a food processor. Blitz the candy canes until they form a fine powder. Dump the peppermint powder into a small bowl and set aside. Break the remaining candy cane into pieces and pulse it in the food processor a few times until smaller rough pieces form (this is for garnish). Dump this into another small bowl and set aside.

Open the can of chilled coconut cream and scrape it into the bowl of the food processor (no need to clean after the candy canes). If using coconut milk, open the 2 cans and carefully scoop out the solid coconut cream from each into the food processor. Reserve the clear liquid to use in smoothies.  Add the remaining ingredients and whiz until smooth and creamy. Stop a couple of times to scrape down the sides and make sure any chunks of coconut are blended. Sprinkle in the powdered candy canes and pulse a few times to mix in.

Spoon the mousse into small bowls. It can be eaten right away or kept covered in the fridge overnight. When ready to eat, sprinkle with the crushed candy cane pieces to garnish (if you do this too early the candy canes start to soften and cause red streaks).

Fig-Walnut Tapenade with Ricotta and Asian Pears

The holiday season lends itself perfectly to appetizers, doesn’t it? I think eating a small, individual creation feels extra special and quite festive. They also look so pretty on platters and are easy to balance on a cocktail napkin.

Here is a tasty bite that is quick to make and combines some lovely flavors and textures. The inspiration comes from a cooking class I took a number of years ago with my friend, Julie. In the class, we prepared an appetizer of sliced Asian pears topped with goat cheese, a drizzle of honey and a sprig of thyme. Simple and delicious.

Replacing crackers with slices of crisp, sweet Asian pear provides a wonderful platform for many flavors. Keeping this in mind, I decided to introduce bolder tastes and textures. A tapenade began to take form ... saltiness from olives, sweetness from figs, crunch from toasted walnuts and a dash of balsamic vinegar to round it out. I still wanted some form of creamy cheese to balance out the tapenade.

Fresh ricotta is a natural choice, given its versatility and absolute deliciousness. If you haven’t made homemade ricotta, please try it - I promise you’ll start keeping a bowl of it in your fridge all the time! Ricotta provides an instant dessert when drizzled with honey and a sprinkle of cinnamon, a filling for manicotti or a last-minute appetizer when mixed with fresh herbs and spread on grilled baguette slices. I’ve made ricotta with different types of acid such as lemon juice or vinegar and found that buttermilk is my favorite. Once I discovered this recipe for ricotta, I never looked back!

Both the tapenade and the ricotta can be made ahead of time, leaving just a quick assembly before you greet your guests. This is such a terrific time of year to get creative, try new ideas and share your discoveries with appreciative friends.

Fig-Walnut Tapenade with Ricotta and Asian Pears
Makes about 12 individual appetizers, 1 1/2 cups tapenade

1 cup dried figs, roughly chopped
1/3 cup water
1/3 cup green olives, finely chopped
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1 1/2 teaspoon fresh thyme leaves, chopped (plus a few sprigs for garnish)
1/2 cup walnuts, toasted and finely chopped
1 large Asian pear
1 cup fresh ricotta cheese, store-bought or homemade

In a small saucepan, combine the figs and water and bring to a simmer. Cook until the liquid evaporates and the figs are soft, about 5 minutes. Remove from heat, and when cool, puree until smooth.

In a small bowl, stir together the fig puree, olives, oil, vinegar, salt, thyme leaves and walnuts. Taste for seasoning. The tapenade can be prepared ahead of time. Cover it and set aside at room temperature.

When ready to serve, slice the Asian pear cross-wise into roughly 12 1/4 inch slices (the very middle ones will have some core that you can cup out). Arrange the slices on a serving platter. Scoop about 1 tablespoon of ricotta cheese on to each slice and spread gently. Top each with 1 tablespoon of tapenade (you will have extra tapenade leftover). Garnish with a sprig of thyme and serve.

Black Sesame Tuna Skewers with Carrot-Miso Sauce

Holiday parties are in the air! Time to dress up, get together with friends, chill some bubbly (or make a Cosmopolitan Champagne Cocktail) and feel the warmth and light of the season. These December weekends are filling up quickly with festive gatherings, and what better way to feed guests than with an array of appetizers? Appetizers are a lovely way to sample a variety of tasty nibbles. Basically, you can graze all evening and not fill up too much!

When thinking of new hors d’hoeuvres to serve, I thought about flavors that pack a punch in a small bite. Miso, ginger and rice wine vinegar came to mind and from there a sauce was born. I added a carrot for sweetness and color, peanut butter for texture and a dash of soy sauce and lime juice. A little salty, a little tangy, a little sweet ... I have to say, it’s good! It’s also vegan and can be prepared ahead.

The next decision – what to dip – was easy. Tuna skewers! Seared tuna is quick to prepare and it pairs well with the flavors of the sauce, plus skewers are always fun at a party. Served on a platter, they are easy for your guests to grab while sipping a cocktail and chatting. You could also place a platter of crudités to dip alongside for color and crunch. The skewers offer a nice balance to the rich, cheesy bites on the buffet table (of which I’m a fan!). These were a hit with my family and I only wish I’d made more. I was looking for something else to dip in the sauce when the skewers disappeared and found that a spoon works well, too!

Black Sesame Tuna Skewers with Carrot-Miso Sauce
Makes 12-13 skewers and 1 cup of sauce

Carrot-Miso Sauce:

3 tablespoons miso paste (I used shiro miso)
2 cloves garlic, roughly chopped
1 medium carrot, roughly chopped
3 tablespoons fresh lime juice
3 tablespoons fresh ginger, peeled and chopped
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1/4 cup crunchy peanut butter
2 tablespoons vegetable oil

Black Sesame Tuna Skewers:

1 pound fresh tuna steaks, cut into 24-26 cubes, approximately 3/4 inch
3 tablespoons soy sauce
1 tablespoon black sesame seeds
1 tablespoon vegetable oil
Pickled ginger for skewers
12-13 wooden skewers

For the sauce, place all the ingredients in the bowl of a food processor and whiz until a smooth sauce is formed. Spoon into a small serving bowl. This can be prepared ahead of time and kept chilled. Bring to room temperature before serving.

For the tuna, toss the tuna cubes with the soy sauce in a medium sized bowl. Let marinate for about half an hour. Sprinkle the sesame seeds over the tuna and stir gently to evenly coat.

Heat the vegetable oil in a large skillet over medium-high heat. Arrange the tuna in the skillet in a single layer and sear until it is browned on all sides but still pink inside (use tongs to move the pieces around since it cooks quickly).

To prepare the skewers, slide one piece of tuna on a skewer, a slice of pickled ginger and then a second piece of tuna. Repeat with remaining tuna. Arrange the skewers and the sauce on a platter and serve. Pour some bubbly and start your party!