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The introduction explains the seasonal festival premise at Boston’s Faneuil Hall Marketplace and acknowledges participating cooks and co-sponsors. The document then presents detailed, ingredient-by-ingredient preparation instructions for specific dishes such as Cranberry Mousse and Chocolate-Glazed Tartlets, including baking, chilling, assembly, and serving steps for portions.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":10,"@type":76,"position":81},"https://docshare.wps.com/document/story-novel/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/great-newengland-cranberry-mousse-recipe/411077/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/great-newengland-cranberry-mousse-recipe/411077.png","ImageObject",300,407,{"name":92,"@type":93},"Rhys","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-29","2026-09-28",true,{"@type":102,"interactionType":103,"userInteractionCount":34},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What is the purpose of this Great New England cookbook?","Question",{"text":112,"@type":113},"It provides recipes created for Yankee’s Annual Great New England Food Festival by New England Cooks in cooperation with Yankee and its co-sponsors.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What are the key components of the Cranberry Mousse recipe?",{"text":117,"@type":113},"The recipe includes egg yolks and whites, cranberry juice and jellied cranberry sauce, crème de cassis, sugar, and whipping cream, followed by custard-like cooking and folding steps.",{"name":119,"@type":110,"acceptedAnswer":120},"How are the Chocolate-Glazed Tartlets assembled after baking and making custard and sauces?",{"text":121,"@type":113},"Custard is spread into tart shells, then layered with Raspberry Sauce and finished with Chocolate Glaze, followed by chopped nuts, repeating for each tartlet.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},411077,1791137179,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":8,"category_name":10,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":34,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145},687207024643,"https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2","# GREAT NEWENGLAND\n\n8fod cstval Pecepks  \nCover Design:\"Ice Cream Social\"a watercolor painting by Carol Johnson,Wilton,CT  \nBook Design:by Graphic Sense,Jaffrey,NH  \nYankee Magazine's Great New England Food Festival Recipes cookbookwas created by Yankee Publishing Inc.,Dublin,NH03444.No parts of this book may be reproduced by any meanswithout written permission from the publisher.  \nMany of our great cooks and chefs specify Land O'Lakes brand butter andKing Arthur unbleached flour when cooking for Yankee.  \n## INTRODUCTION\n\n个he recipes listed in this cookbook were developedI by New England Cooks in cooperation with Yankeeand its co-sponsors for Yankee's Annual Great New En-gland Food Festival.  \nFall not only brings color and beauty to New En-gland,it's also the time when we and our co-sponsorsconverge on Boston's Faneuil Hall Marketplace to cele-brate the uniqueness of New England,exhibit fineproducts and in general have a good time.Our greatNew England Cooks offer cooking demonstrationsand best of all...samplings of their mouth-wateringrecipes...created exclusively for the Festival.  \nOur thanks to these fine New England Cooks fortheir creativity and to our co-sponsors for the continuedsuccess of the Food Festival.Here's to this year's GreatNew England Food Festival!  \n## CRANBERRY MoUSSE\n\n### Mousse:\n\n8 egg yolks  \n1 cup cranberry juice  \n1 cup jellied cranberry sauce  \ns cup crème de cassis  \n1 cup whipping cream  \n4 egg whites  \ncup sugar  \n## MARILYN NEUMAYER\n\nMANCHESTER,CONNECTICUT  \nWhen Marilyn zwas profiled in Yankee's Great New England Cooks section,she\"couldn't believe the number of wonderful phone cals that came in from peoplezwho bad read the Yankee article.”Marilyn shares her culinary skill with studentsat the Connecticut Culinary Institute and she is alvays on call as a food consultant.Her recipes were created to include Amstar Corporation's Domino Sugar and/orCampbell Soups.  \n### Cranberry Sauce:\n\n1 cup cranberry juice cocktail4 cup water  \n1 tablespoon arrowroot1 cup freshly cookedcranberries,drained andcooled1/cup creme de cassis  \nDeat egg yolks in a large bowl until thick and lemon-colored.Add cran-Dberry juice and mix until well blended.Pour into a large saucepan andcook mixture until it thickens.Do not boil or mixture will curdle.Removefrom heat and cool.Whisk cranberry sauce until smooth and add to cooledcustard.Blend well.Transfer to large bowl and chill until thickened,about40 minutes.Add crème de cassis and mix well.  \nBeat cream in a medium bowl until stiff.Beat egg whites in another bowluntil foamy.Gradually add sugar and beat until soft peaks form.Gentlyfold whipped cream into cranberry mixture,then fold in egg whites untilcompletely blended.Pour mixture into a decorative 242 quart mold or souf-flé dish that has been rubbed with peanut oil and then wiped clean with apaper towel.Cover with foil and freeze until firm.Unmold onto servingplate and serve immediately with sauce.  \nSimmer cranberry juice in a medium saucepan over low heat.Combinewater and arrowroot,add to juice,and blend well.Cook until mixture hasthickened,stirring constantly (about 10minutes).Remove from heat,stir incranberries,and let cool completely.Blend in creme de cassis.  \nServes 6 to 8.  \n## CHOCOLATE-GLAZED TARTLETS\n\nPastry:  \n2 tablespoons sugar  \n1 teaspoon cornstarch dissolvedin 1 tablespoon water  \ny2 cup butter,softened24/2 tablespoons sugar  \n1 tablespoon raspberry liqueur  \n/2 cup finely chopped walnuts1 egg,beaten  \nCbocolate Glaze:  \n14 teaspoons almond extract1/s cups all-purpose flour  \n1 cup plus 3 tablespoons sugar  \n1 cup cocoa  \nVanilla Custard:  \n26s cup whipping cream  \n1 teaspoon instant coffeepowder  \n2 egg yolks,at roomtemperature  \n/cup unsalted butter,chilledand cut into pieces  \n5 tablespoons sugar  \n4 tablespoons cornstarch  \n1 cup coarsely chopped walnuts  \n142 teaspoons vanilla  \n2/s cup milk  \n3%cup butter,softened  \n### Raspberry Sauce:\n\n110-ounce package frozenraspberries,thawed  \nPastry:Cream butt","cbCaik6IW5S11iuB","https://ap.wps.com/l/cbCaik6IW5S11iuB","pdf",2640986,36,"English","# INTRODUCTION\n# CRANBERRY MoUSSE\n## Mousse\n# MARILYN NEUMAYER\n# CHOCOLATE-GLAZED TARTLETS","[{\"question\":\"What is the purpose of this Great New England cookbook?\",\"answer\":\"It provides recipes created for Yankee’s Annual Great New England Food Festival by New England Cooks in cooperation with Yankee and its co-sponsors.\"},{\"question\":\"What are the key components of the Cranberry Mousse recipe?\",\"answer\":\"The recipe includes egg yolks and whites, cranberry juice and jellied cranberry sauce, crème de cassis, sugar, and whipping cream, followed by custard-like cooking and folding steps.\"},{\"question\":\"How are the Chocolate-Glazed Tartlets assembled after baking and making custard and sauces?\",\"answer\":\"Custard is spread into tart shells, then layered with Raspberry Sauce and finished with Chocolate Glaze, followed by chopped nuts, repeating for each tartlet.\"}]","GREAT NEWENGLAND - CRANBERRY MoUSSE - Recipe | PDF",1790587308,55]