Grand Marnier Whipped Cream, Coffee Whipped Cream

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together dry ingredients into a mixing bowl; reserve.

Place eggs, yolks, and sugar in a larg e mixing bowl. Place over a warm water bath* and mix on Speed 2 until the egg mixture is tepid and slightly frothy, about

5 minutes. Remove the bowl from heat and use the chef’s whisk, beating on Speed 5 until the eggs doubled in volume and are light and fluffy, about 11⁄2 minutes.

C a refully fold in dry ingredients and then the butter by using Speed 1 and the beat- ers. Be careful to scrape the bottom and sides of the bowl while mixing. Finish by scraping the bottom and sides of bowl one last time with rubber spatula to ensure even incorporation.

Pour into pre p a red cake pan and bake for about 30-35 minutes until the top puff s and is golden brown and spongy to the touch. Let cool in pan for 2 to 3 minutes, then turn out onto a wire rack to cool completely.

Nutritional information per serving:

Calories 146 (39% from fat) • carb. 19g • pro. 3g

•fat 6g • sat. fat 3g • chol. 117mg • sod. 64mg

•calc. 14mg • fiber 0g

*To create a warm water bath, place rounded large heatproof (stainless or heatproof glass) bowl over a pan of simmering water.

GRAND MARNIER®

WHIPPED CREAM

Makes about 2 cups

1 cup heavy cream

1⁄4cup confectioner’s sugar, sifted

1⁄2teaspoon pure vanilla extract

3tablespoons Grand Marnier® Liqueur

Place heavy cream in mixing bowl. Using the chef’s whisk attachment, whip the

c ream on Speed 5 for about 1 minute. Add the sifted sugar, vanilla, and Grand Marnier® Liqueur. Whip for an additional minute until soft peaks form.

Nutritional Analysis per serving (2 tablespoons): Calories 64 (76% from fat) • carb. 3g • pro. 0g

•fat 6g • sat. fat 3g • chol. 20mg • sod. 6mg

•calc. 13mg • fiber 0g

COFFEE WHIPPED CREAM

Makes about 2 cups

1 cup heavy cream

1⁄4cup confectioner’s sugar, sifted

1⁄4teaspoon pure vanilla extract

1⁄4cup strong brewed coffee, chilled

Place heavy cream in a cold mixing bowl. Using the chef’s whisk, whip the cream for 1 minute on Speed 5. At this point add the sifted confectioner’s sugar and vanilla and 1 teaspoon of coffee. Continue beating, adding one teaspoon of coffee at a time to taste until cream reaches soft peak stage, about 2-3 minutes.

Nutritional information per serving:

Calories 59 (83% from fat) • carb. 23g • pro. 0g

•fat 6g • sat. fat 35g • chol. 20mg • sod. 6mg

•calc. 10mg • fiber 0g

HERBED CHEESE

Instead of purchasing expensive

herb-flavored cheeses, you can easily

prepare your own.

Makes about 2 cups

Preparation: 10 minutes or less

8ounces cream cheese (may use regular or lowfat)

5 ounces chèvre or other goat cheese (soft type, not aged)

1clove garlic, peeled and minced

1tablespoon finely minced shallot or green onion

1tablespoon finely chopped fresh parsley

1teaspoon herbes de Provence

1⁄2teaspoon kosher salt

1⁄4teaspoon white pepper dash hot sauce such as Tabasco®, to taste

Place the cream cheese, chèv re, garlic, shallot, parsley, herbes de Provence, and salt in a medium bowl. Mix for 1 minute, on Speed 3, then increase speed to Speed 5 to whip for an additional 2 minutes until light and fluff y. Add white pepper and hot sauce to taste, whip on Speed 5 for 30 seconds longer. Allow cheese spread to stand at least 30 minutes before serving,