Chocolate-Orange Mousse (French) INGREDIENTS: 2 ounces semi-sweet chocolate 2 Tablespoons Cointreau (Grand Marnier) liqueur 2 eggs, separated pinch of salt 1/4 cup sugar 1/2 cup heavy cream PREPARATION: 1. Combine the chocolate and Grand Marnier in the top pan of a double boiler. 2. Place over, but not touching, simmering water and stir until the chocolate has melted and the mixture is smooth. 3. Remove the pan from over the water and let it cool a bit. 4. When cooled slightly, whisk in the egg yolks. 5. In a separate bowl beat the egg whites until soft peaks form. 6. Gradually add the sugar and continue beating until the whites form stiff, but not dry peaks. 7. Stir 1/3 of the egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites. 8. In a chilled bowl with chilled beaters beat the cream until stiff peaks form. 9. Gently fold the cream into the chocolate mixture. 10. Divide the mixture evenly among 2 or 3 dishes. Cover and refrigerate until set, at least 2 hours or for up to 1 day. To Serve: Garnish with a small dollop of whipped cream or candied orange peel. Thank you to Ema De Rean for this recipe. Halaszle (Hungarian) Servings: 4 servings Category: Fish & Seafood Soup Ingredients: 10 ounces carp fillets 1 pound carp bones 1 pound catfish bones 10 ounces catfish fillets 10 ounces pike-perch fillets 3 onions 1 clove garlic, peeled and left whole 2 green bell peppers, halved and seeded 1 tomato, seeded and chopped 2 tablespoons sweet Hungarian paprika salt little pinched noodles 1 hot cherry pepper, seeded and chopped, optional Instructions: Put the carp and catfish bones in a 1-gallon pot. Wash and pat dry the carp, catfish and pike fillets. Lay the fillets skin-side down on a work surface and cut into them, scoring to make 1-inch pieces without cutting through the skin. Set the scored fillets aside. Pour 10 cups of water over the fish bones, bring to a boil, reduce heat and simmer, skimming any foam that rises to the surface. Add the onions, garlic clove, green peppers, tomatoes, 1 tablespoon of paprika and salt to taste. Simmer for about 1 hour until reduced by slightly more than half. Strain through a strainer into a 1-gallon pot, pressing gently against the colander to release as much liquid as possible. Discard the bones and vegetables. Put the fish fillets into fish stock and sprinkle with the remaining tablespoon of paprika, if needed (the flavor of the paprika should be faint). Simmer for 10 or 15 minutes. To serve: Cook the noodles separately in salted water and add to the soup just before serving. Serve the soup in a soup tureen or in individual bowls or cups. Serve the chopped cherry pepper on the side as garnish. When ladling the soup, take care not to break apart the fillets more than necessary. Thank you to Eva Polanszky for this recipe. This website: Copyright © 2005 Dream World Media, LLC. / Urban Mozaik Magazine. All rights reserved. This website/publication, in whole or in part, may not be reproduced without written permission from the publisher or the previous publisher of original republished materials.