On Saturday, my food had a photo shoot for a magazine it’s going to be in. I wrote the recipes, and am scurrying to finish the last of the article (lame how this is my break?), but I wanted to tell you all about it. It, but mostly the mousse.
I made a few things – bacon-maple popcorn, which was fantastic but it was my big recipe so I can’t tell you about it until later, after the magazine comes out. I’ll post a link then, so you can make it and impress your friends with how very Canadian you can be. I made a little potato tart on puff pastry, and some wonderful little cheesy puff balls. And I made a little bit of mousse, with a little bit of Stilton, a thing I am going to elaborate on a bit later, and dropped it onto endive leaves and topped with slices of apple.
It made me insufferably gloaty. I ate almost all of it after the shoot. I didn’t feel great afterward. I blame the volume of cheese I consumed, but it could have been the bacon popcorn, or one of the two magnums we drank while all the photos happened. It was probably the Filet-o-Fish I had for lunch when on the run between grocery stores, the bank, and the apartment where I was burning things and Nick was trying to help but just getting in the way.
The photographer, Duran, was very nice and knows the boy I had a crush on in high school who is now a dentist and was kind enough to not say, “You’re weird and covered in crusty bits. I think he’s out of your league and please stop stealing sips of my wine.”
But I digress. The mousse.
I tested this out with a bit of Stilton I had on hand, because Stilton tastes like magic and my aunt told me about a dish at the ill-fated Star Anise restaurant that used to be on 12th and Granville that made a mousse of it. It was like eating cheese clouds off of crunchy boats paddled by apple oars, if you can imagine that.
So why don’t I just get to the recipe then?
Yes. Let’s go.
Stilton mousse on endive
- 1/4 lb. crumbled Stilton
- 1/4 lb. cream cheese (at room temperature)
- 1/3 cup plus 1 tablespoon heavy cream, divided
- 1 tart-fleshed apple, such as Granny Smith
- 24 Belgian endive leaves (from approximately three endives)
Beat together the Stilton, cream cheese, and one tablespoon of the cream until creamy and smooth.
In a separate bowl, beat the cream until soft peaks form.
Fold the cream into the cheese, a little bit at a time, until fully combined. Taste, and adjust seasonings with salt and pepper, if desired.
Spoon into endive leaves and top with thin slices of apple. Serve cold, and as soon as you can.
Luscious. Wonderful. And there’s more where that came from. Check out the upcoming issue of LOVE. Magazine for details. I’ll post a link when it’s online.