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book review, recipe

The Sisters Chase + Powdered Donuts

I’m a sucker for stories about sisters. I love the relationship between Elizabeth and Jane in Pride and Prejudice. Little Women is, of course, sister-centric and wonderful. I’ve never read the book, but whenever I watch In Her Shoes, I cry. So, it will come as no surprise that for my June BOTM I chose The Sisters Chase by Sarah Healy. I probably would’ve chosen it on the name alone, but it had the added benefit of coming highly recommended in my online book group as well.

Mary and Hannah Chase grow up in a small beach motel owned by their mother, Diane. When a car accident leaves the sisters on their own, eighteen-year-old Mary becomes Hannah’s guardian and takes it upon herself to do anything in her power to protect her. While Mary is at ease living a life in flux as they travel the country, Hannah aches for a real home where she can attend school and make friends. All Mary wants is for Hannah to be happy, but giving in may mean exposing a long-kept secret and risking an unbearable loss.

As an older sister, I definitely related to Mary and her willingness to do anything for her little sister, even if it seemed to be to her own detriment. Healy’s pacing and familiarity with the characters – they felt so real – resulted in a well-crafted story that wasn’t at all what I predicted. When I finished, it had me wanting to go back for a re-read.

Instead, I made some powdered donuts, like those the sisters’ mother piled high on a plate each morning for the motel’s guests. I wanted to bake them, since it’s less messy and somewhat healthier, so it gave me the perfect opportunity to use the donut pans I’ve had since two Christmases ago (thanks to my new sister-in-law, Kelly!).

The last time I made donuts was in middle school home ec class, and I remember being freaked out by splattering oil and the cleanup being such a process. This was MUCH easier. So much so that I may start making donuts more often.

First, I mixed the dry ingredients together – flour, sugar, baking powder and salt. In a separate bowl, a combined the egg, milk, vanilla extract and melted butter. I added these to the dry ingredients and mixed together.

Then, using a spoon, I added the batter into my greased donut pans, filling them about halfway.

I popped them into a 425-degree F oven and let them bake for 12 minutes. I let them cool in the pan for about 10 minutes.

Then, I dropped them into a paper grocery bag two at a time with some powdered sugar and shook and shook until they were well coated. Honestly, this happened really quickly (a few shakes at most). It was the most fun part of donut-making by far.

Everyone at work loved them, and I can’t wait to try new and different flavors. I always love when a book leads me a recipe I can use over and over again 🙂 Hope you enjoy!

Baked Powdered Sugar Donuts

  • Servings: 10
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Ingredients

  • 1¼ cups cake flour (see notes)
  • ¾ cup granulated sugar
  • 1¼ tsp baking powder
  • ¼ tsp salt
  • 1 large egg
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 3 Tbsp unsalted butter, melted
  • 3 Tbsp heavy cream
  • 1 cup powdered sugar, for coating baked doughnuts

Directions

  1. Preheat oven to 425°F. Lightly grease doughnut pan; set aside.
  2. In a medium bowl, add all of the dry ingredients (cake flour, granulated sugar, baking powder and salt). Stir until well mixed.
  3. In a separate bowl, whisk together the egg, milk, vanilla extract, melted butter and heavy cream.
  4. Add the liquid ingredients to the dry ingredients; stir until just mixed.
  5. Spoon or pipe the batter into the greased doughnut pan. (Tip: Fill each doughnut circle about half full of batter.)
  6. Bake at 425°F for 12-14 minutes, or until doughnuts begin to turn golden brown on the edges.
  7. Let doughnuts cool in the pan.
  8. Place powdered sugar in paper bag. Once doughnuts have cooled, shake doughnuts (one at a time) in the bag with the powdered sugar until well coated. Tap off any excess powdered sugar. Repeat with remaining doughnuts. Serve immediately. (Note: If you plan on serving these doughnuts later, store them uncoated in an airtight container. Shake them in powdered sugar just before serving.)

From: Spiced Blog

If you don’t have cake flour, which I didn’t, and don’t want to buy some just for this recipe, it’s easy to make your own with all-purpose flour. For each cup of flour you need, take 1 cup of all-purpose flour, remove 2 TBSP and replace with 2 TBSP of cornstarch. Mix well to ensure it’s combined. I used 1½ cups flour with 3 TBSP for this recipe (and discarded the remaining ¼ cup).


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book review, recipe

The Royal We + Tea Sandwiches

Happy Summer, everyone! It’s been awhile since I’ve read a rom-com-type book, and I forgot what a breath of fresh air they can be. I was unable to resist the cover of The Royal We, which is clearly depicting a couple so like William and Kate that it’s surprising that it’s not them, and the novel ended up being an excellent way to kick off what promises to be a busy summer of reading.

This is totally fan fiction about everyone’s favorite British royal couple, with the major exception being that Rebecca Porter isn’t British at all – she’s American. She also has a twin sister who keeps things much more interesting than Pippa ever did. I wasn’t expecting an American girlfriend – expecting William and Kate as I was – but it was a nice surprise. Sort of like The Prince & Me, it gives American girls hope that they too can have a prince one day. There’s no denying it, I probably liked this book so much because the hope of a royal meeting was part of the my decision to study abroad in London too. 😛 No such luck, but lots of fun adventures, nonetheless! It brought back memories

Overall, the book was a tad drawn out, maybe a little bit longer than it needed to be, but the struggles Bex and Nick went through during their long courtship seemed pretty realistic. The story was really dramatic and entertaining, an (almost) endless will-they-or-won’t-they propelling it forward. I’m not sure I’d read a sequel (princess movies sequels are never that good…), but I certainly enjoyed this one.

When choosing a recipe for this book, it was a hard decision between Pimm’s Cup, which was not only a favorite of Nick and crew but also my favorite British drink while abroad, and tea sandwiches, which of course were ever-present throughout the story. Because England. In the end, I had to go with the tea sandwiches because while cocktails are a pretty big part of American life, high tea is something that comes along less often, and I love high tea.

I decided to make three different kinds – the classic cucumber, an egg salad with watercress (one of my favorite sandwiches while in London), and the tasty combo of ham, brie and apple.

I started by prepping the eggs, and while they were hard-boiling, I whipped up the cream cheese mixture for the cucumber sandwiches. The majority of tea sandwich-making is the actual assembly and, of course, the removing of the bread crusts.

To make the cream cheese mixture, I combined 1 package of cream cheese and ⅓ cup of mayonnaise in my food processor until smooth. To that, I added garlic salt and fresh dill. I don’t think you should be shy with the dill – I used around a tablespoon, while the original recipe called for 1 teaspoon.  

When eggs were finished boiling, I let them cool in an ice bath, peeled them, and used my egg slicer tool to chop them into small pieces. I combined the egg with mayonnaise, white wine vinegar, dijon mustard and Lawry’s seasoned salt.

With the two main spreads done, I began prepping the rest of my sandwich ingredients. I sliced the cucumbers into thin slices, I rinsed the watercress and removed the leaves from the stems, and I sliced the green apple and brie for the last sandwich. Last but not least, I removed the crusts from my bread. For the cucumber sandwiches, I made the bread into rounds using a large cutter (no need to remove the crusts first if you’re doing this).

When it was time for the assembly, I set out the bottoms on a large cutting board and got to work. First, I spread the cream cheese mixture on the rounds and topped them with sliced cucumber.

Next, I spread a thin layer of dijon and butter on half of the remaining squares, topping it with ham, sliced brie, and thinly sliced apple halves.

Finally, I carefully put the egg salad atop the rest of the bread and placed some watercress on top.

Then, each sandwich got a lid and we were ready to go!

It’s really too bad I didn’t read this for book club. An afternoon tea theme would’ve been perfect for the meeting. Instead, Scott and I got to enjoy them ourselves, which wasn’t bad either.  

Cucumber Tea Sandwiches

  • Servings: 20 rounds
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Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • ⅓ cup mayonnaise
  • 1 medium cucumber, peeled and sliced thinly
  • ¼ teaspoon garlic salt
  • 1 Tablespoon chopped fresh dill, or to taste
  • 40 slices of thin sandwich bread

Directions

  1. Process cream cheese and mayonnaise in a blender or food processor until smooth, stopping once to scrape down sides.
  2. Combine cream cheese mixture, garlic salt, and dill.
  3. If creating rounds, use a 2- to 3-inch round cutter to cut bread, discarding the edges. Or, if you prefer triangles or squares (which makes 80 sandwiches), cut the crusts from the bread and discard and cut into quarters.
  4. Spread cream cheese mixture evenly onto half of the bread slices. Place 3-4 cucumber slices per round on top of the mixture. Lightly coat the top slice of bread, just enough to keep the bread in place over the cucumbers and place on top.
  5. Serve immediately, or you may store cucumber sandwiches in an airtight container for up to 1 hour before serving.

Adapted from: Southern Living, by way of MyRecipes.com

You may use whichever type of bread you prefer. Traditional tea sandwiches are usually made with white bread. I used wheat bread, and the original recipe calls for one slice of each per sandwich.


Egg Salad Tea Sandwiches with Watercress

  • Servings: 12 halves
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Ingredients

  • 6 eggs, hard-boiled and peeled
  • ⅛ teaspoon Lawry’s seasoned salt, or salt and pepper to taste
  • ⅓ cup mayonnaise
  • 2 teaspoons white wine vinegar
  • 2 teaspoons dijon mustard
  • 12 slices of thin sandwich bread
  • Small bunch watercress

Directions

  1. Roughly chop your hard-boiled eggs, or use an egg slicer if you have one. First, slice the egg horizontally, carefully flip the egg to the vertical position and slice again. (If you don’t have your own preferred method for hard-boiling eggs, please see notes below.)
  2. In a large bowl, combine the eggs, mayonnaise, vinegar, mustard and seasoned salt. Gently fold together.
  3. To construct the sandwich, remove the crusts from the bread and cut in halves, forming triangles (or your preferred shape).
  4. On half of the bread, add the egg salad and top with watercress leaves. Add a slice on top of each to complete the sandwich.

Adapted from: Serious Eats

To make hard-boiled eggs: Bring a pot of water to a boil, make sure there is enough water to completely cover the eggs. Once boiling rapidly, carefully add each egg using tongs. The eggs should be still cold from the fridge. Allow to boil for 12 minutes. Remove from the boiling water and allow to cool in an ice bath for 5 minutes, or until cool to the touch. Peel.

A note on sandwich size: I specifically used a loaf of “sandwich bread” from my grocery store, which were smaller and more square than a usual loaf of bread. These formed small halves, as you can see from my photos. If your bread is larger, or you want smaller sandwiches, feel free to cut into quarters.


Ham, Brie and Apple Tea Sandwich

  • Servings: 12 halves
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Ingredients

  • ½ lb deli ham of your choice (I used Virginia Ham)
  • 6 large slices of brie
  • 1 large Granny Smith apple, thinly sliced
  • dijon mustard
  • softened butter
  • 12 slices of thin sandwich bread

Directions

  1. Remove the crust from the bread.
  2. To assemble the sandwiches, spread half of the slices lightly with softened butter and dijon mustard. Place 1-2 pieces of ham on top of each, followed by 2 slices brie side-by-side lengthwise, and finally place 3-4 slices of apple on top. Finish with an additional piece of bread.
  3. Cut each sandwich into halves lengthwise to form rectangles.

Inspired by: The Food Network

A note on sandwich size: I specifically used a loaf of “sandwich bread” from my grocery store, which were smaller and more square than a usual loaf of bread. These formed small halves, as you can see from my photos. If your bread is larger, or you want smaller sandwiches, feel free to cut into quarters.


book review, recipe

All Grown Up + Grown-Up Ramen

There was a time before my blog, and before I became obsessed with Goodreads, that I kept track of what I read with a Google spreadsheet. It was pretty simple – title, author, notes, date finished and a Y/N column for whether or not I’d recommend it. That spreadsheet is my only memory of the last time I read a Jami Attenberg novel and my succinct reaction was “the ending was predictable; I cared about exactly zero of the characters.” Four years later, with her novel All Grown Up, I found myself having deja vu.

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Andrea is a thirty-nine-year-old single woman without children. She wanted to be an artist, but instead finds herself in an unfulfilling career so she can pay the rent. In New York City, that’s not remarkably unusual. What is remarkably unusual about Andrea is that she refuses to grow up, and the people around her think that’s perfectly alright.  

I didn’t find it predictable, though perhaps I should have – a 40-year-old woman who still acts like someone fresh out of college can’t be expected to grow up at that late stage – but I didn’t care about any of the characters. In the end, I found Andrea’s life and the novel on the whole quite sad, but on the plus side, Attenberg’s writing was lovely and made the less than 200 pages easy to get through.

In a transformation like the one I hoped Andrea would have, I turned a college classic into something a bit more put-together, a posh NYC favorite – Grown-up Ramen Noodles. I found a recipe from Fork Knife Swoon to go off of and set to work.  

To start, I began cooking a chicken breast seasoned with salt and pepper in a skillet with olive oil. Once the rounded side was browned – about 7 minutes – I flipped it over and cooked the other side for another 5 minutes or so. I transferred it to a small foil-lined baking sheet and placed it in my preheated 375-degree oven to finish cooking.

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While the chicken was cooking, I began my broth and set the water for my eggs to boil. In a medium saucepan, I heated some toasted sesame oil before adding minced garlic and ginger. I allowed those to cook for a few minutes until fragrant. Then, I added the soy sauce and rice cooking wine, stirring to combine. After another minute, I added the chicken broth, covered the pan and brought it all to a boil.

Once boiling, I turned down the heat and allowed it to simmer for 5 minutes. I added the dried mushrooms and let the broth continue to simmer. Meanwhile, I removed the chicken from the oven and set it aside. I also added the two eggs to the separate pan of boiling water and set a timer for 7 minutes.

I used this time to prep my scallions and seaweed, and once the chicken had rested, I cut it into slices.

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After 10 minutes, I removed the mushrooms and placed them in the waiting bowls. (If I had sliced them, I would’ve done so here. If I was making this again, I would slice the mushrooms into more bite-size pieces, as noted in the recipe below.) I also placed the eggs into an ice bath so they could cool before peeling.

I added the dried ramen noodles into the prepared ramen broth, discarding the flavoring packets that come with the noodles. (College memories!) You could cook the noodles in plain boiling water instead, but I have always preferred to make them in the broth/flavoring to impart some of that flavor on the noodles.

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Once the noodles are ready, carefully place them in each bowl and top with the broth. Carefully peel each egg, slice in half and place in the bowls on top of the noodles and mushrooms. Add the sliced chicken, scallions and seaweed. Serve and enjoy!

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Grown-Up Chicken Ramen

  • Servings: 2
  • Print

Ingredients

  • 1 large boneless, skinless chicken breast
  • kosher salt and freshly-ground black pepper, to season
  • 1 TBS unsalted butter, or olive oil
  • 2 tsp sesame oil
  • 2 tsp fresh ginger, minced
  • 3 tsp fresh garlic, minced
  • 3 TBS low-sodium soy sauce
  • 2 TBS rice cooking wine
  • 4 cups chicken stock or broth
  • ½ – 1 oz dried shitake mushrooms
  • 1-2 tsp sea salt, to taste
  • 2 large eggs
  • 1/2 cup scallions, sliced
  • 2 (3 oz) packs dried ramen noodles
  • optional: roasted seaweed snacks, in ribbons, for serving

Directions

  1. Cook the chicken: Preheat the oven to 375 degrees F. Season the chicken generously with salt and pepper. Melt the butter (or heat olive oil) in an oven-safe skillet over medium heat. Add the chicken breast, round side down, and cook until golden brown and it releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden.
  2. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. (If you don’t have an oven-safe skillet, you may transfer the chicken to a small baking sheet lined with foil.) Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.

  3. Make the ramen broth: Heat the sesame oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and rice wine, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
  4. Otherwise, take the mushrooms out of the broth using tongs, and carefully, slice them into thick bite-size slices on a cutting board. (For particularly large mushrooms, you may cut them in half before slicing.) Place in bowls for serving.

  5. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
  6. Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.

  7. Assemble the ramen bowls: Meanwhile, chop the scallions and slice the seaweed snacks into ribbons (if using). Slice the chicken into thin pieces. Set aside. When the eggs are in the ice bath, add the ramen noodles to the broth. Cook for approximately 3 minutes, until soft, then divide the noodles into two large bowls, next to the mushrooms. Add the ramen broth, dividing evenly. Top each bowl with half of the sliced chicken breast, a soft boiled egg each, fresh scallions and the seaweed. Serve immediately.

Adapted from: Fork Knife Swoon

To save some time, or if you’re making this on a warm day like I was, substitute pre-made rotisserie chicken.


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book review, of interest, recipe

Truly Madly Deeply + Grilled Shrimp and Corn

“It all began at a barbecue.” And so Liane Moriarty’s latest novel begins. It seemed innocent enough, but with a title like Truly Madly Guilty, I knew it wouldn’t stay that way for long. I have been a fan of Moriarty’s ever since I read her best-seller Big Little Lies in 2015. With the HBO series adaptation recently wrapping up, I was excited for more when my hold finally came through at the library.

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For those of you who have seen or read Big Little Lies, the setup is similar. It becomes quickly apparent that something bad has happened, but it’s less clear who it happened to and what exactly it is. Over the course of a slow, every-other-chapter build, the consequences of a normal, spur-of-the-moment backyard barbeque become all too real.

I would consider some of Moriarty’s other novels to be quick-paced beach reads, despite her ability to sneak tough, sometimes dark subjects into an otherwise light, reality TV-style wrapper. Though the title Truly Madly Guilty definitely screams “get out your sunnies!” I didn’t get the same vibe this time.

The plot moved too slowly for me, and it’s real strength was in its character building. The relationships were messy and complicated in a way that felt authentic because it wasn’t over-the-top. By the end of the novel, I definitely appreciated its subtlety though it wasn’t what I expected going in.

But, since it all started with a barbecue, I used that as my recipe inspiration. And, since it took place in Australia, I couldn’t resist making (get your Aussie accent ready!) shrimp on the barbie. I was also mostly just excited to have an excuse to use our new grill on the deck.

I found a simple recipe for Lemon Garlic Shrimp Kabobs from one of my faves Damn Delicious, and even though she bakes hers in the oven, I was easily able to adapt it to a grill. Alongside Grilled “Crack Corn,” this could easily impress at your next outdoor get-together! The best part about both of these recipes is that they don’t require a lot prep and they grill up in under 15 minutes.

To start, I shucked my corn and speared my shrimp and lemons onto the skewers. (I used metal, but if you’re using bamboo or wooden skewers, make sure you soak them first.) I chose to do a lemon slice on each end and 4-5 shrimp in the middle, but you can mix it up however you think it works best.

Then, Scott put the corn on the grill, since it took slightly longer than the shrimp, while I made the sauce for the corn and the shrimp.

To make sauce for the corn, I simply combined already melted butter with brown sugar, cayenne pepper, salt and black pepper. I whisked it up really well and brought it outside to the grill. Scott began basting the corn and put the shrimp on.

Back in the kitchen, I made the sauce/glaze for the shrimp skewers. In a small saucepan, I melted some butter. To that, I added lemon juice, minced garlic and dried basil, oregano and thyme. I also seasoned it with salt and pepper – I used a generous pinch and a turn or two of freshly ground black pepper. After a couple of minutes, it was fragrant and ready.

We allowed the corn to cook while the shrimp finished up, even though it was basically finished – a little extra color never hurt anyone. Be sure your shrimp is fully cooked through, but be careful not to overcook it as it can be tough and chewy. The shrimp should be a nice pink color.

Both recipes were really delicious and really easy. Perfect for entertaining a small group, or a relaxing summer evening outside. I hope everyone has a safe, sunny Memorial Day weekend! See you next week!

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Lemon Garlic Shrimp Kabobs

  • Servings: 6
  • Print

Ingredients

  • 1½ pounds medium shrimp, peeled and deveined
  • 2-4 lemons, thinly sliced and halved
  • kosher salt and freshly ground black pepper, to taste
  • ¼ cup unsalted butter, melted
  • ¼ cup freshly squeezed lemon juice
  • 4 cloves garlic, minced
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • 2 TBS chopped fresh parsley leaves

Directions

  1. Thread shrimp and lemon halves onto skewers. In a medium saucepan, over medium high heat, melt butter. Stir in lemon juice, garlic, oregano, thyme and basil until fragrant, about 2 minutes; season with salt and pepper, to taste. (If you have a side burner on your grill, you can do this while the shrimp cooks.)
  2. Preheat grill to medium-high heat. Oil grates and add shrimp.
  3. Grill each side for about 3-4 minutes on each side, until cooked through.
  4. Serve shrimp skewers immediately, brushed with butter mixture and garnished with parsley, if desired.


From: Damn Delicious

Crack Corn

  • Servings: 6
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Ingredients

  • 6 ears corn, husked
  • 3 TBS brown sugar
  • 1 tsp cayenne pepper
  • salt
  • freshly ground black pepper
  • ¼ cup melted butter
  • lime wedges, for squeezing

Directions

  1. Heat grill to high. Oil grates and add corn. Grill for 5 minutes, turning occasionally.
  2. Meanwhile, in a small bowl, add brown sugar, cayenne pepper, salt, pepper and melted butter. Whisk together until combined.
  3. Baste corn, while grilling, until totally slathered in crack sauce. Grill until charred and tender, approximately 5 minutes more.
  4. Squeeze with lime and serve.


book review, recipe

The Unbearable Lightness of Being + Raspberry Mousse

They say bad things come in threes, and maybe I’m being a bit dramatic, but I’m really hoping this latest read is the end of my little streak of three books in a row I didn’t like. One of my book clubs recently met to discuss Milan Kundera’s best-known work The Unbearable Lightness of Being, which I’m sorry to say I suggested. At least I only had myself to blame.

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To simplify it, Kundera’s novel is about two couples (in a loose sense of the word) in Prague in the sixties and seventies. Tomas is a surgeon who leaves his wife for a young woman named Tereza, even though he continues to sleep around. He literally cannot help himself. One of the women he sleeps with is Sabina, whom the story also follows, documenting her bohemian life and her sort-of relationship with a professor named Franz. My favorite character in the whole book was Tomas and Tereza’s dog Karenin, who was named after the male character in Anna Karenina, even though she’s a girl.

I suppose the simple description of the book makes it sound more juicy and interesting than it is. Don’t be fooled. To keep you away from the main plot points, Kundera tosses in several chapters on kitsch, his thoughts on politics, and his philosophies on life. He makes for an interesting narrator, repeatedly pointing out that his characters aren’t real, which as a reader really pulls you out of the story (if the random bits of philosophy and politics didn’t do that already).

People seem to love this book – it has over 4 stars on Goodreads and is considered by many to be a classic – but for me, and most of my book club, it was truly unbearable. On the “lighter” side of things, however, it led to some delicious raspberry mousse.

The novel didn’t have many mentions of food, so I decided to play off the theme of lightness and create what is traditionally a light, airy dessert. I found a recipe from Fearless Dining for Easy Fresh Raspberry Mousse that seemed to easy to make and looked delicious. (If you look at her page, she has many, many mousse varieties to try out.)

First, I began boiling my half cup of water in tiny saucepan. Meanwhile, in a slightly larger saucepan, I added 2 teaspoons of gelatin (about 1 envelope, but measure just in case) to the quarter cup of cold water and allowed that to sit.

I washed my raspberries, extracted my vanilla seeds and combined the rest of the ingredients while the gelatin/water combination was becoming more jelly-like and the water boiled. Once that was all ready, I combined everything into my larger saucepan (with the gelatin mixture) and brought it all to a boil for 5 minutes.

I transferred the mixture to my food processor and blended everything together, though I would recommend a blender if you have one. It will likely breakdown the raspberry seeds better than my food processor did.

Allow that mixture to cool for 10 minutes (or longer). I let mine sit for about 15 minutes while I made the whipped cream. To do so, add the 2 cups of heavy / whipping cream to a large bowl and use a hand mixer, mixing until stiff peaks form.

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Once the raspberry mixture is cooled enough, gently fold that into the whipped cream a little bit at a time. (Despite what the original recipe said, I tried folding the cream into the raspberry mixture, since typically technique says you should add the whipped cream into the denser/wetter mixture to avoid losing air. However, because the raspberry mixture was so soup-y, it mostly remained at the bottom and proved hard to combine.)

Once the cream and the raspberry mixture were well-combined – the entire mixture was a light pink – I placed the bowl in the fridge to set/cool. After almost 2 hours, it was mostly set, but I think could’ve stood to hang out in there a little longer. The consistency was perfect they next day when we finished it up. Two hours was perfectly fine, but if you have the time, I would recommend allowing it to remain in the fridge a bit longer.

We served it in my grandmother’s crystal cut dessert dishes, which I hadn’t used before, and garnished with the remainder of the fresh raspberries.

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Unbelievably Light Raspberry Mousse

  • Servings: 4-6
  • Print

Ingredients

  • ¼ cup cold water
  • ½ cup boiling water
  • 2 teaspoons gelatin
  • 1 Tablespoon lemon juice
  • ¼ cup granulated sugar
  • 1 cup fresh raspberries (a 6oz package should be plenty, including garnish)
  • 2 cups heavy cream
  • seeds of 1 vanilla bean (or 3 teaspoons vanilla extract)

Directions

  1. In a small saucepan, add cold water.
  2. Mix in gelatin and allow to sit for 5 minutes.
  3. Stir in boiling water, vanilla bean, sugar, lemon juice, and raspberries.
  4. Bring to boil on medium heat then turn down to low and boil for 5 minutes.
  5. Pour mixture into a blender or food processor and blend until smooth. (This reduces the raspberry seeds.)
  6. Allow this mixture to cool for at least 10 minutes.
  7. Meanwhile, in a large bowl, add whipping cream and beat with an electric mixer until stiff peaks form.
  8. Gently fold the raspberry mixture into the cream until well-combined.
  9. Allow the finished mousse to cool in the refrigerator for a minimum of 1 hour.
  10. Serve garnished with fresh strawberries, if desired.

From: Fearless Dining

A blender may provide better results than a food processor as far as reducing seeds. I would recommend allowing to cool for 2-4 hours if you have the time – ours was also delicious when we finished it the next day.

Number of servings will depend on size. This recipe yields 4 generous helpings.