Recipe: Recipes for Charlotte/UK - Lemon Mousse, Apricot Rice Pudding, Carrot Soup with Coriander, Joni's Apple Pie Cake

LEMON MOUSSE

4 egg yolks
2 grated lemons -- zest
1/2 cup lemon juice -- strained
2/3 cups sugar
1 envelope gelatin
4 tablespoons white rum
2 cups heavy whipping cream

garnish:

whipped cream
1 whole or sliced berries

Combine egg yolks, grated zest, juice, and sugar in a mixing bowl. Place over gently simmering water, and whisk until thickened. Remove from heat. Beat with whip on medium speed until cold and thick. Combine gelatin and rum in a small heatproof bowl and allow to soak 5 minutes. Place bowl over a pan of simmering water until melted. Remove from heat and cool slightly. Whip cream on medium speed until it just holds its shape. Whisk the gelatin into the yolk mixture. Fold in the whipped cream. Pour the mousse into a bowl or individual glasses. Garnish with whipped cream and berries. Yield: 4 servings

Apricot Rice Pudding
12 servings

1/2 c Rice
1 qt Non-fat milk
3/4 c Non-fat egg substitute-(equivalent to 3 eggs)
1/2 c Sugar
Salt
1/2 t Grated lemon zest
1 t Vanilla
6 Apricots, pitted and sliced -(about 1 pound)
2 T Brown sugar, packed

Combine rice and 1 1/2 cups non-fat milk in saucepan. Heat to boiling. Reduce heat. Cover and simmer until milk is absorbed, about 15 minutes. Combine remaining 2 1/2 cups non-fat milk, egg substitute, sugar, salt, lemon zest and vanilla. Stir in apricots. Pour into 9" square pan and set in pan of hot water. Bake at 325'F. 30-40 minutes or until set. Chill until serving time. Just before serving sprinkle brown sugar over top of custard and broil until sugar melts and top is lightly browned.


CARROT SOUP WITH CORIANDER

2 lb Carrots
1 Potato
3 oz Unsalted butter
1 Onion, peeled and diced
1tb Chopped garlic
1t Ground coriander
4 c Chicken broth
1/2 tsp Sugar
tsp Salt
2 c Milk
Freshly ground black pepper
2 tb Dry sherry (or 3)
1/2 c Sour cream
1/4 c Chopped fresh cilantro

Peel the carrots and cut crosswise into 1/2 inch pieces (about 5-6 cups). Peel the potato and cut into small cubes (about 1 1/2 cups). In a large saucepan over medium-low heat, melt the butter. When hot, add the onion and saute while stirring occasionally, until translucent, 5-6 minutes. Add the garlic and saute while stirring until beginning to change color, 20-30 seconds. Add the carrots, potatoes, and coriander and saute, stirring a couple of times, for about 2-3 minutes. Add the chicken broth, sugar and salt and, over medium heat bring to a simmer, lower the heat, cover partially and continue simmering until vegetables are soft when pierced with the point of a knife, about 20-25 minutes. a food processor with its metal blade attached, or a blender, process the vegetables in small batches, with their broth, until a smooth puree (soup may be made ahead to this point; cover and refrigerate). Return to the saucepan and add the milk and pepper to taste. Place over medium heat and heat almost to a boil. taste for seasoning and adjust as necessary. If too thick, add more milk. Just before serving, stir in the sherry to your taste. To serve: ladle into warm soup bowls. Top each bowl with 1-2 spoonfuls sour cream and a generous sprinkling of chopped cilantro.

Joni's Apple Pie Cake (from SOAR)

1 pkg. Yellow cake mix
3 Eggs
1/2 tsp Lemon extract
1Jar apple pie filling
Topping
1/4 c Butter or margarine.
1/2 c Sugar
1/2 c Flour
Cinnamon(optional)

Mix the Cake mix, eggs, lemon and Apple pie filling. Pour batter into a 13x9 greased and floured baking dish. TOPPING Make topping with melted butter, or soft margarine, sugar and flour. Blend with a fork to make crumbs. Sprinkle the crumbs over top and sprinkle with cinnamon if desired. Bake 350 degrees for 45 minutes.