Peppermint Mousse

My son said this was 'the best Christmas ever,' that he got 'everything he wanted'. In fact, Santa got about 5 nice things for him and his brother, and I love that he is so grateful. I am currently wearing my new gingerbread house pajamas from Santa, a favorite gift (even my clothing has food themes...). We did have a lovely holiday, but I must say the salmon mousse was a hit only with the older generation at the family party. It tasted too strongly of lemon. I may try it again. We'll see.

We are now celebrating Kwanzaa in our house and today is day 2: Kujichagalia, or Self-Determination. We read the books, light the candles on the Kinara, and try to follow the theme every day here for our two African-American boys. It is a lovely holiday, with nice themes and reflections.

If you still have holiday parties to attend this week, try this one. It is from the Culinary Arts Institute series, 1940 printing. You can find these pamphlet cookbooks in every antiques mall, and they have many gems in them. I will post a good recipe from here, and a funky one...
Peppermint Mousse
1 cup heavy cream
16 marshmallows
Green coloring
6 drops oil of peppermint
Add 1/3 cup of the cream to marshmallows and heat until softened, fluffy and smooth. Color a light green and stir in oil of peppermint. Cool until thick. Whip cream and fold into marshmallow mixture. Freeze in refrigerator try without stirring. Serves 6 - 8.
Option: Omit marshmallows, coloring and oil. Fold 1/2 cup pulverized peppermint stick candy into whipped cream.

And then, there's the funky one:
Frozen Prune Pudding
1/2 cup cooked prunes
2 eggs
1/2 cup confectioners' sugar
1/4 cup orange juice
1/4 tsp. salt
1 cup heavy cream, whipped
Cook prunes until tender, remove pits and mash pulp. (yum yum) Beat eggs and beat in confectioners' sugar gradually. Add prunes, orange juice and salt. Fold in whipped cream. Freeze in refrigerator try until firm. Serves 6.
Oh, I think that would serve more than 6 - who'd take a big helping?