Lemon Mousse with Raspberry Coulis

In honor of the Mother's Day I am posting a recipe for this fabulous dessert. I had hoped to post it earlier in the week, but true to life of a busy mom, I ran out of time.

This lemon mouse is going to be my new "go to" dessert for dinner parties and special occasions. It's sweet, creamy and decadent - what else can you ask for in a dessert. I originally made it for a pre-Easter celebration and it was the perfect compliment to a rather heavy meal.

The recipe is fairly simple to make. There are several steps involved, but nothing too time consuming, and you can prepare most of it ahead of time and assemble everything just prior to serving.

Happy Mother's Day to all the mamas. I hope your day was filled with love, happiness, and fabulous food!

Lemon Mousse with Raspberry Coulis
Adapted from Emeril Lagasse via foodnetwork.com
Serves 4

Ingredients:

* 1/2 cup lemon juice
* 4 egg yolks
* 1 egg
* 6 tablespoons butter, diced
* 3/4 cup heavy cream, whipped
* 1 pint raspberries
* 3 to 4 tablespoons sugar
* 1/4 cup halved blackberries
* 3/4 cup whipped cream
* fresh mint
* 3/4 cup whipped cream
* fresh mint sprigs

Directions:

For mousse:

In a large, heavy bottomed stainless steel saucepan combine the lemon juice, sugar, egg yolks, egg, and butter. Over medium-high heat, whisk the mixture constantly until thickened. Strain it through a fine mesh sieve into a bowl set over ice and chill, stirring occasionally, until slightly thickened. Fold in the whipped cream, wrap with plastic wrap and chill until ready to use.

For raspberry coulis:

Place the raspberries and sugar in the bowl of a food processor and puree until smooth, about 1 1/2 minutes. Remove from the processor and strain through a fine-mesh sieve into a clean nonreactive mixing bowl. Use immediately or refrigerate in a well sealed container until ready to use. Will keep for 2 days.

To serve:

Place 1/2 cup (or more) of the mousse in 4 stemmed glasses. Drizzle 2 tablespoons of the Raspberry Coulis over the mouse. Place a generous dollop of whipped cream on top. Garnish with blackberries and sprigs of mint and serve.

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Lemon Chicken Soup with Israeli Cous Cous

Although "Spring has Sprung," we had a bit of a cold spell this week and I was in the mood for soup! Wanting something a little lighter, I searched through my favorite recipe sources and came across a turkey lemon soup. I had leftover roast chicken, so I adapted it to what I had on hand, and added some Israeli Cous Cous. The result was terrific!

I wasn't sure how my 2 year old would like it, so I reserved a little chicken, veggies and cous cous and made him a separate plate. To my surprise he asked where his soup was? I quickly made him his own bowl, and he slurped it right up. Lesson learned. Don't underestimate the palate of a two year old.

This soup was a hit with the whole family. And it's quick to make and very healthy. Served with some warm crusty bread, you've got the perfect meal.

Lemon Chicken Soup with Israeli Cous Cous
Inspired by Bon Appetit Magazine, via epicurious.com
Serves 4-6

* 1 1/3 cup Israeli Cous Cous, prepared as directed
* 2 tablespoons olive oil
* 1 large shallot, finely chopped
* 2 large garlic cloves, finely chopped
* 3 celery stalks, chopped
* 2 carrots, diced
* 8 cups canned low-salt chicken broth
* 2 cups diced cooked chicken
* fresh juice of 1 lemon
* 2 teaspoons grated lemon zest
* 1/2 10-ounce package ready-to-use spinach leaves

Directions:

In a medium sauce pan, prepare cous cous and directed. When complete, set a aside.

Heat oil in heavy large pot over medium heat. Add shallot and garlic and stir 1 minute. Add celery and carrots and sauté until vegetables are tender, about 8 minutes. Add 8 cups broth and bring soup to a boil. Reduce heat to medium-low; simmer to blend flavors, about 20 minutes.

Add chicken, lemon juice, lemon zest and cous cous into soup. Simmer for 5 minutes. Add spinach. Simmer until spinach wilts but is still bright green, stirring occasionally, about 3 minutes. Season soup to taste with salt and pepper.

Ladle soup into bowls.

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Simple Spring Chicken - Lemon, Garlic & Herb Roast Chicken

I love roast chicken. Whether you dress it up for a festive meal or want something simple and delicious for a busy week night, you can not go wrong with this dish. Better yet, whole frying chickens are cheap! And every few weeks they go on sale, making them even cheaper (I bought mine this week for .79 a pound!). Plus, I always get two meals out of one chicken. The leftovers are great for sandwiches, enchiladas, soups ... I'm sure I'll have another recipe to follow :)

The key to my version of roast chicken is the seasonings. I've never actually measured how much seasoning I use, so let me start by admitting the measurements I'm listing in this recipe are guesstimates. If in doubt, I say, use more. I season the heck out of my chickens (on both sides) and they always come out flavorful and juicy.

This recipe is the epitome of simple. There's no tying, trussing or turning. Just season and roast! How can you go wrong with a meal that is simple, delicious, nutritious and economical?

Lemon, Garlic & Herb Roast Chicken
Serves 4 or more

* 1 large whole fryer chicken (4-5 lbs.)
* Juice of 1/2 lemon
* Zest of 1/2 lemon
* 2 cloves garlic, finely chopped
* 2 tablespoons fresh Italian flat leaf parsley, finely chopped
* 1 tablespoon garlic powder
* 2 teaspoons paprika
* 1 teaspoon herbs de provence
* fresh cracked pepper to taste
* kosher salt to taste

Directions:

Preheat oven to 375

Remove giblets and clean chicken. Pat dry with a paper towel.

In a large roasting pan, place chicken, breast side down. Squeeze lemon juice over the chicken and season with half of all seasonings. Turn chicken breast side up. Squeeze lemon juice over chicken and season with remaining seasonings. Be sure to generously season all parts of the chicken, including legs and wings.

Roast in the oven (breast side up) for 60-75 minutes, until juices run clear.

Let rest 15-20 minutes, carve, and serve.

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