4 Kids 'n Us Recipes

INGREDIENTS

2 teaspoons chili powder, preferably ancho
2 teaspoons water
1 1/2 cups mayonnaise
1/4 cup finely chopped red onion
1/4 cup finely chopped dill pickles
2 Tablespoons drained capers, chopped
2 Tablespoons finely chopped flat leaf parsley
2 Tablespoons finely chopped fresh tarragon
2 Tablespoons snipped fresh chives
2 Tablespoons fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon cayenne pepper, or to taste

METHOD

1. In a small bowl, combine the chili powder with the water and let
stand for 10 minutes.

2. In a mixing bowl, combine the chili mixture with the remaining ingredients.

3. Use immediately, or store, covered and chilled.
SERVING
TIP : Great served with Peeky Toe Crab
Cakes !

Ingredients

For
the mousse:
16 oz. heavy cream
6 egg yolks
16 oz. white chocolate
4 gelatin sheets or 2 tbs. powdered gelatin place in 3 oz water
1 dozen Oreo Cookies (crumbled)
3 dozen Oreo Cookies (whole)
For
the ganache:
16 oz. dark chocolate
16 oz. heavy cream

1.
Prepare the mousse: Melt chocolate. Whip 16 oz. heavy cream until consistency
of ice cream.
2.
Place gelatin in cold water. Heat egg yolks until warm; add chocolate,
stirring constantly.
3.
Place gelatin in microwave until gelatin is dissolved. While gelatin
is heating, add one third of heavy cream to the egg yolk and white chocolate
mixture; mix well.
4.
Add a little of the cream to the heated gelatin and mix well, then add
both the gelatin mixture and the chocolate mixture to the remaining
whipped cream and fold until incorporated.
5.
Fold in crumbled cookies, mixing well. Let mousse set up, around 2-4
hours.
6.
Prepare the ganache: Over light heat, melt 16 oz. chocolate into 16
oz. of heavy cream, mixing until combined.
7.
To serve: Place 3 dozen Oreo cookies on a sheet pan. Pipe mousse onto
cookies, and dip into ganache.