Saturday, December 06, 2014

Whiffletree Recipes



In my effort to preserve recipes from favorite Michigan restaurants, I'm posting a couple from one of Ann Arbor's favorites, the Whiffletree was on the corner of Huron and Ashley, and it burned down in the late 80s, before I lived here.   It was a favorite recipe of many locals; I am sorry I never had the chance to visit it.  Here are two recipes from Ann Arbor's Cookin' a Mott Children's Hospital fundraiser cookbook no longer in print.  I simplified them to make them more clear, but tried not to change them too much, however there are a few things I probably would do differently like just use egg yolks instead of the 2 whole eggs in the mousse. and fresh herbs in the gazpacho.

White Chocolate Mousse

Crust
3 c. vanilla wafers
1/2 c. butter, melted

In a food processor, process wafers until they are are crumbs.  Add melted butter and mix, press in the bottom of an 8 inch springform pan.

Filling
1 lb white chocolate
10 egg whites
4 c. heavy cream
2 whole eggs
4 egg yolks
3 oz. white creme de cacao

Chop white chocolate into small pieces and and in a medium size bowl, microwave on high in 30 second intervals, stirring after each interval, until melted.  Set aside to cool to 95 F.  In the bowl of a stand mixer, beat the 10 egg whites until stiff,  Then separately whip the cream until stiff peaks form.  In the bowl with the melted chocolate,  add the whole eggs, egg yolks and cream de cacao and whisk until smooth.    Add some of the egg whites and whipped cream and whisk it a little more, then fold in the remaining egg whites.   Pour mixture onto the crust and freeze.

Topping
1 lb frozen raspberries, thawed and strained.  

Top mousse with raspberry sauce.


Chilled Gazpacho Soup

1 small onion, peeled and chopped
2 small cucumbers, peeled and chopped
1 med. green pepper, seeded and chopped
1 clove garlic, chopped
1 t.. basil
1 t. oregano
1/2 t, thyme
1/4 c. olive oil
1/4 c. vred wine vinegar
juice of 1 lemon
1 tt. salt
1/2 t. ground cumin
8 oz. black olives, diced
15 oz. can whole tomatoes
1 fresh roma tomato
1 46 oz. can tomato juice

In a blender, add all ingredients except tomatoes.  Let stand 1 hour.   Add tomatoes and tomato juice.   Serve chilled, garnished with a slice of avocado, a spear of cucumber, ctourons and a dab of sour cream.

No comments: