Recipe: The Magic of Colors Menu - Black and White Soup, Cheddar Pasta and Vegetables, Maple Mousse

This is an easy uncomplicated MENU that can be served for a visit from family or a few friends.

The Magic of Colors Menu
Black and White Soup
Cheddar Pasta and Vegetables
Maple Mousse

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BLACK AND WHITE SOUP
Source: Bon App tit, October 1999
Servings: 8

(This is actually two soups that can be served separately or together. Each soup serves four; combined, the two serve eight.)

Cheddar Cheese Soup:
2 tablespoons (1/4 stick) butter
1/2 large red bell pepper, cut into matchstick-size pieces
1/2 large yellow bell pepper, cut into matchstick-size pieces
1/2 large green bell pepper, cut into matchstick-size pieces
1 large onion, chopped
2 garlic cloves, minced
1/4 cup all purpose flour
1 1/2 cups chicken stock or canned low-salt chicken broth
1 cup whole milk
1 cup whipping cream
8 ounces sharp white cheddar cheese, grated (about 2 cups)
Black Bean Soup
Purchased tomatillo salsa
Sour cream

FOR CHEESE SOUP:
Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Saute vegetables until tender, about 6 minutes.

Add flour and stir 2 minutes. Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes.

Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth. Season to taste with salt and pepper.

To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, allowing soups to meet in center. Top with tomatillo salsa and sour cream.

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CHEDDAR PASTA AND VEGETABLES
Servings: 4

1 lb rotini pasta
2 medium carrots
1 cup broccoli flowerets
2 green peppers, medium
1 (10 3/4 oz) can condensed cream celery soup
1/2 cup cheddar cheese, shredded
1/2 cup milk 2%
1 tbsp brown spicy mustard

Put on the pasta water to boil. When it is boiling add the sliced carrots. Cook for five minutes. Then add the rotini and bring back to the boil.

Once it is boiling again slowly add the broccoli flowerettes. Stir and cook for about 10 minutes until rotini is done. Drain into a colander.

Return pan to stove and turn down the heat to low. Add the remaining ingredients. Over low heat, heat until cheese melts, stirring often.

Add rotini and vegetables back into the pot. Heat through, stirring occasionally.

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Maple Mousse

1 envelope plain gelatin
1/4 cup cold water
4 eggs, separated
1 cup real maple syrup
1/4 tsp cream of tartar
2 cup of whipped cream

Soften gelatin in cold water.

Beat 4 egg yolks until frothy. Add maple syrup. Mix well. Add gelatin. Pour into saucepan.

Let cook over very low heat, stirring constantly, for about 10 minutes (should be quite thick). Cool.

Beat egg whites*; add cream of tartar and beat until stiff peaks form. Fold together gelatin mixture, egg whites, and whipped cream. Spoon into dessert dishes and serve. May be sprinkled with nuts if desired.

*Cooking Egg Whites for Use in Recipes - The American Egg Board
In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue.