Local Recipes

Champagne Mousse Cups

INGREDIENTS

• 2 egg yolks
• 3 tablespoons evaporated cane juice or sugar
• 2/3 cup champagne
• 1/2 teaspoon gelatin
• 1 tablespoon water
• 1/2 cup heavy whipping cream 

PREPARATION

Whip the heavy cream and refrigerate. Combine the yolks and evaporated cane juice in a glass or stainless steel bowl and whisk thoroughly until the mixture whitens. Add the champagne and whisk together completely. Place the bowl over a pot of simmering water and cook, beating constantly until the mixture thickens to the consistency of a light hollandaise sauce. Remove from heat and continue whisking for about 1 minute. Set aside and allow to cool Combine the gelatin and water in a small bowl and let stand for 5 minutes to soften the gelatin. Heat the softened gelatin mixture until the gelatin dissolves and the liquid clears. Whisk the dissolved gelatin into the champagne mixture. Then fold in the whipped cream with the aid of a rubber spatula. Chill for 1 hour before piping the mousse into champagne glasses or chocolate cups.  Garnish with fruit marinated in champagne and Macaroons. 

Rookie’s Root Beer BBQ Sauce

Created by our Chef Alumna Brandy Allan using a local Vermont root beer. Chef Allan recommends using this sauce to top grilled chicken or enhance a burger.

1/2 cup blended oil
2 yellow onions, small dice
14 cup garlic, minced
14 cup Rookie's Root Beer
1 tablespoon cumin, ground
1 tablespoon chili powder 1/2 cup molasses
2 cups ketchup
1/2 cup cider vinegar
2 tablespoons cocoa
1/2 cup whiskey or bourbon
1 tablespoon espresso powder
Sweat onion and garlic in blended oil. Add Rookie’s Root Beer, and reduce by half. Add remaining ingredients, then whisk to combine. Simmer for 30 minutes. Puree with stick blender and enjoy.