Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Chocolate Mousse

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Chocolate Mousse

Either pour into glasses or cool in one bowl. Serve with whipped cream.
Course Dessert

Ingredients

  • 8 oz semi sweet chocolate
  • 1/4 c water
  • 1 c egg whites
  • 1 c whipping cream
  • 2/3 c Sugar

Instructions

  • In a double boiler, melt chocolate and water together. Stir as it melts; if it is not smooth and kind of "chalky" add a bit more water.
  • When it is melted it should be smooth and a thick liquid, set aside.
  • Whip the egg whites and sugar until a thick meringue, set aside.
  • Whip the cream until stiff.
  • Fold the meringue into the chocolate and then the whipped cream.

Notes

Serving Suggestions:
Either pour into glasses or cool in one bowl. Serve with whipped cream.
Angelfood Parfait:
Break pieces of angel food cake into glasses or bowl and layer or fold with the mousse.
Mousse Parfait ideas:
Mini marshmallows Caramel sauce Toasted nuts Sliced banana, strawberries or mango
Additional Comments:
Instead of water use coffee or espresso for flavoring. Orange zest is a good addition.

Poached Pears and Berries in Port, Plus More!

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Poached Pears and Berries in Port, Plus More!

Course Dessert
Servings 2 People

Ingredients

  • 2 firm pears peeled, cored and cut into quarters
  • 1 c Strawberries thickly sliced
  • 1 c blackberries
  • 1 c port
  • 1/2 c Sugar
  • 1/4 tsp Allspice
  • 1/4 tsp Cinnamon
  • 1/4 tsp Black Pepper

Instructions

  • In a saucepan, simmer the port, sugar and spices for 2 minutes.
  • Add the pears and simmer until al-dente.
  • Remove the pears and chill.
  • Add the berries to the simmering liquid and simmer for 2 minutes.
  • Remove and chill.
  • Simmer the liquid until it begins to thicken and chill.
  • When chilled, combine the berries and syrup.

Notes

Serving Suggestions:
Assembly ideas:
Pears in a bowl, scoops of vanilla bean ice cream topped with berry syrup (hot or cold). Toasted pound cake on plate, pears, ice cream, berries, whipped cream. Parfait glasses layered with pound cake, pears, berry syrup topped with whipped cream.

Pomegranate and Coconut Milk Ladyfinger Parfait

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Pomegranate and Coconut Milk Ladyfinger Parfait

Course Dessert
Total Time 8 hours
Servings 2 People

Ingredients

  • 3 egg yolks
  • 1/3 c Sugar
  • 2/3 c Heavy Cream
  • 2/3 c mascarpone
  • 2/3 c sweetened coconut milk
  • 1/4 c pomegranate juice
  • 1 Tsp rum
  • 18 ladyfingers
  • Fresh pomegranate kernels
  • Fresh Mint

Instructions

  • Beat the yolks and sugar until thoroughly mixed. Whip the cream.
  • Fold the mascarpone into the cream and then the yolks into it.
  • Mix the coconut milk, pomegranate juice and rum.
  • Dip the ladyfingers in the liquid and layer into parfait dishes alternating with the egg mixture.
  • Garnish with fresh pomegranate kernels and mint.
  • Put in the refrigerator and let it set for 8 hours.

Dessert Polenta

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Dessert Polenta

Course Dessert
Servings 2 People

Ingredients

  • 2 c Milk
  • 1/2 c Sugar
  • 1 c cornmeal
  • Topping:
  • 2 Tbsp Butter
  • 3/4 c brown sugar
  • 1/2 c Heavy Cream
  • 2 c Fruit sliced or diced

Instructions

  • Simmer ingredients until smooth and creamy, stirring constantly.
  • Top with something yummy! Maybe ice cream or...caramel... pears, apples or bananas.

Notes

Topping:
Bring topping ingredients to a boil and simmer until it starts to thicken. Add 2 c. sliced or diced fruit, bring to a boil and simmer until tender. Adding a bit of cinnamon, vanilla, rum or brandy is nice.

Breakfast Polenta–Creamy

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Breakfast Polenta--Creamy

Course Dessert
Servings 2 People

Ingredients

  • 2 c Milk
  • 1/2 c Sugar
  • 1/2 tsp Cinnamon
  • Pinch of salt
  • 1 c corn meal

Instructions

  • Simmer all ingredients until smooth and not gritty, stirring constantly.
  • If you like it thinner, add more milk.
  • Top with any combination of maple syrup, heavy cream, brown sugar, raisins, etc.

Notes

Sautéed: Same as above except pour into a greased sheet pan or bread pan and cool. If you use a bread pan, once cool, remove it and slice into slices to saute in butter. These are great with maple syrup and sausage. If you used a sheet pan, cut into shapes to sauté.

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