Dining in--Minneapolis/St. Paul cookbook

. Pour the mousse mixture into the molds until three-fourths full. Cover each mold with buttered foil. Place the molds ina pan and fill with boiling water to one-third their height. Bake in preheated oven for 25 to 30 minutes. Remove, cool slightly, and unmold. Serve each mousse on a bed of Mushroom Sauce. Note: The mousse may be prepared 10 to 12 hours in advance and stored in the refrigerator. Reheat by baking in a water bath in a preheated 425° oven for 4 to 5 minutes. MUSHROOM SAUCE 1 teaspoon butter Salt 2 tablespoons finely Cracked black pepper chopped shallots Ya cup white wine Ya pound mushrooms, Y. cup whipping cream quartered and sliced Dash of nutmeg 1. Heat the butter in a skillet and sauté the shallots for 2 to 3 minutes Add the mushrooms and sauté 2 to 3 minutes longer. Season with salt and pepper. 2. Deglaze the skillet with the white wine, simmering about 1 minute. Add the cream and bring toa boil. Lower heat and reduce 2 to 3 minutes until the sauce begins to thicken. Add the nutmeg and simmer 15 to 20 minutes longer. Keep warm until ready to serve. We believe these dishes are excellent examples of what is surfacing as “American nouvelle.” Readily available fresh foods are brought together and presented ina style that is pleasing both to the eye and the palate—yet, most important, these dishes are simple to prepare. MUEEULETTA SPINACH SALAD WITH VINAIGRETTE MUFFULETTA 1 t02 bunches fresh spinach, Ya cup crumbled bacon rinsed well and torn Ys cup shredded Swiss cheese Y2 cupsliced fresh mushrooms 1 hard-cooked egg, grated Ya cup sliced water chestnuts 1 cup VINAIGRETTE In a salad bowl, combine the spinach, mushrooms, and water chestnuts. Toss with the Vinaigrette Muffuletta. Place the salad in chilled glass bowls. Top with the bacon, cheese, and egg. Serve at once. VINAIGRETTE MUFFULETTA 1% cups salad oil 2 tablespoons finely Y%4 cup white vinegar chopped onion 3/z_ teaspoon dry mustard 1 teaspoon salt Y2 clove garlic, finely 1¥%2 teaspoons fresh cracked chopped black pepper At least one day in advance, combine all ingredients in a glass bowl or jar. Refrigerate, then stir or shake well before using. Our focus is on foods indigenous to our local marketplaces and a style of preparation that reinforces current American tastes and lifestyles. 1: N WwW FRESH SCALLOPS IN VOUVRAY AND CREAM Y2 stalk celery 1% cups whipping cream Y2 leek 2% pounds fresh sea scallops 1 carrot 6 tablespoons butter 1 cup Vouvray wine Cut the celery, leek, and carrot into thin 3-inch julienne strips. Set aside. Bring the Vouvray and the cream toa slow boil in a steamer or pot large enough to accommodate a basket for steaming. . Steam the scallops and vegetables in the basket over the Vouvray/ cream mixture for 7 to 8 minutes. Be careful not to overcook; the scallops should just begin to turn firm and the vegetables should be crisp-tender. . Remove the scallops and vegetables. Make a bed of the vegetables on heated plates; arrange the scallops over. Reduce the Vouvray/ cream mixture over moderate heat for 5 to 8 minutes, or until it begins to thicken. Remove from heat and add the butter. Swirl together and pour over scallops and vegetables. Serve immediately. Be certain to remove the sauce from the heat before swirling in the butter. If it is too hot, the butter will separate. A nice California chablis will also work well in this sauce. The wine served with the scallops, Chateau Ste. Michelle Johannisberg Riesling from Washington State, is an excellent example of a fine wine produced by a small winery outside of the more traditional growing areas. 2; PEARS POACHED IN WINE 6 small pears 2 tablespoons lemon juice 2 cups dry red wine 1 stickcinnamon 1 cupsugar