THE VILLAGE VOICE

Follow me in merry measure, Fa la la. la la la. la la la. ~ Chocolate Moose _____________ CHOCOLATE MOUSSE PIE ~ Fairly easy dessert for the Chocolate-lover in your life. Make ahead, freeze and thaw overnight in the refrigerator. Crust: 3 cups chocolate wafer crumbs 1/2 cup melted unsalted butter Filling: 1 lb. semisweet chocolate 2 eggs 4 egg yolks 2 cups whipping cream 6 Tbsp. powdered sugar 4 room temperature egg whites Chocolate Leaves: 8 oz. semisweet chocolate 1 scant Tbsp. vegetable shortening holly leaves (or other decorative leaves like lemon or camellia) round red cinnamon candy 2 cups whipping cream sugar Crust : Combine crumbs and butter and press on bottom and completely ups sides of 10-inch springform pan. Refrigerate 30 minutes (or chill in freezer). Filling: Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95-degrees). Add whole eggs and mix well. Add yolk and mix until thoroughly blended. Whip cream with powdered sugar until so...

“Let Every Day Be Christmas” ~ Norman W. Brooks HOLIDAY CRAB CAKES ~ As an appetizer or entree, this family favorite is always a hit. _________ 1 lb. good lump crab meat 1 cup panko crumbs 2 large lightly beaten organic eggs 1/4 cup chopped fresh cilantro 4 finely chopped green onions 1/2 diced red bell pepper 1/2 diced yellow pepper 1 Tbs. chopped green chilies 2/3 cup mayonnaise coarse salt & freshly ground pepper to taste 2 Tbsp. melted unsalted butter Hungarian paprika chopped green onions or chives Combine all ingredients. Gently fold in crab. Preheat broiler. Using scoop, drop onto Pam sprayed baking sheet. Brush with melted butter. Sprinkle with chopped green onion or chives and a dusting of Hungarian paprika. Broil approximately 6 minutes or until golden.