Cooking for people, providing them with nutritious and delicious food, lovingly prepared from local ingredients and artfully presented, has always been my passion. Never one to bypass a farmer’s markets, local farm stand or food coop, bright orange, red and green fruits and vegetables excite me. My family teases me about our shed full of dishes and still ask which color plate to use when setting the table.
A life-long scholar of food science and human nutrition, food safety and the knowledge of how to prevent pathogens from entering the food stream intrigue me. Food safety, or how to cook for people without making them sick, or even worse, killing them, is a critical component of running a restaurant, managing a deli, preparing a church supper, and cooking for your family at home.
In the study of food safety, we learn about the three groups of people that are most vulnerable to the dangers of a foodborne illness, or food poisoning. Because their immune systems have not yet developed, very young children (and pregnant and nursing mothers), are at a higher risk. Also at risk are our seniors, as their immune system weakens with the aging process. The third group of folks are those with compromised immune systems, people with cancer or undergoing chemotherapy and transplant patients. This condition, known as neutropenia, occurs when the body has a low level of neutrophils, the type of white blood cell that plays a critical role in fighting off infections in the body.
Often eating and proper nutrition are difficult for those with weak immune systems. There may be difficulty in swallowing or chewing, food doesn’t look appetizing, or the whole process of eating is not appealing. Providing enough calories for these folks can become challenging.
Since my husband’s battle with leukemia, and his subsequent bone marrow transplant, I’ve had the opportunity to learn more about neutropenic diets, and strategies to provide nutritious and delicious foods to the ones we love.
Mindful eating, eating while engaging the senses, allows people to experience and enjoy their food. Promoting a joyful eating experience with sounds, colors, smells, tastes and textures of food is key. I like to present the food on plates of smaller size and shape, and different colors. Yes, my shed full of plates comes in handy, as does thrift stores and flea markets.
Colorful food, eating with the rainbow is more tempting to the palate. So is the texture of the food. Undercooked vegetables are hard to chew and swallow, lumps in sauces, gravies and puddings are unappetizing, and large chunks of food are unpleasant. To stimulate the appetite, consider all the ways to encourage the senses.
Maine Maple Mousse is one of my new favorite recipes. The traditional mousse, developed by the French, are a soft, prepared food, either sweet or savory, with a light and airy texture. Egg whites or whipped cream incorporated into the base provide consistency we all love. This recipe appealed to me because the preparation is not the customary uncooked egg product but is really cooked pudding. Plus, varying the milk or cream content provides an opportunity to increase the caloric intake of the mousse. An important detail for those that need more nutrient dense food.
Although the ingredient list is small, preparation is key to the success of this mousse. The first time I made it, the pudding mixture boiled before all the eggs were incorporated and the finished product was full of tiny lumps. Into the compost it went! Whisking constantly over a gentle heat yields a light, airy and delicious mousse with a nice maple depth and complex flavor.
Food is the fuel that keeps us going and cooking a special diet for someone you love can be both challenging and a joy. To find joy and good taste, try the magic of Maine Maple Mousse.
Maine Maple Mousse
Ingredients
- 2 cups milk or cream
- 1/2 cups Maine maple syrup
- 2 eggs
- 3 tbsp cornstarch
- 1/4 tsp Vanilla extract or maple flavoring
Instructions
- Assemble ingredients and tools.
- Add the milk to a saucepan and cook over medium heat until it just starts to steam.
- In a small bowl, add the corn starch to the Maine maple syrup and whisk until creamy and all the corn starch has dissolved. Whisk in the eggs.
- Add a little of the hot milk to the egg mixture and whisk to combine well.
- Pour the egg mixture into the hot milk and continue to cook the mixture until it is thick. DO NOT LET THE MIXTURE BOIL. Whisk continuously, scraping the cooked pudding off the bottom of the pan. It will take at least 7 - 10 minutes or more to cook.
- When the pudding has thickened, remove the pan from the heat. Pour the mixture into a bowl and whisk in the vanilla extract or maple flavoring. Cool for 30 minutes.
- Portion the mousse into dessert glasses or jars. Refrigerate until ready to serve.
- Serving suggestion: top with whipped cream or sour cream. Garnish with a mint leaf or edible flower.
