2B
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WEDNESDAY, MARCH 2, 2022
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APPEAL TRIBUNE
Make someone’s night by making a mousse
Gail Ciampa
⁄ 4 cup granulated sugar
1
Providence Journal
USA TODAY NETWORK - RHODE ISLAND
Shaved dark chocolate for garnish
with praline sauce
Serves 5.
10 strawberries
Growing up, it was always a good
night when my mother made chocolate
mousse for dessert.
Though she studied home economics
in high school, she was part of a genera-
tion that loved using box mixes. My
memory is she made her mousse with a
box of Dream Whip back in the 1960s
and ’70s.
The “Whipped Topping Mix” was,
and is still, a quick and easy way to cre-
ate a dessert with a packet of powder. It
makes whipped topping, not whipped
cream, because there’s no cream.
She used a recipe on the box. But
then I think the company added a choc-
olate mousse variety for a while that
was even easier to make. Either way, I
have only the most delicious of memo-
ries about it.
The vanilla mousse recipe comes
with a versatile praline topping. But you
can simplify by putting the mousse in a
lovely glass and serving with a dollop of
whipped cream.
Mousse can be made by folding beat-
en egg whites into cold milk with sugar.
Since it’s chilled to serve, not cooked,
you’ll probably want to use an egg white
substitute for food safety.
Make someone’s night by making a
mousse. They will remember it.
Hemenway’s white
chocolate mousse
Serves 8.
2 1 ⁄ 2 cups heavy cream, divided
8 ounces white chocolate, chopped
⁄ 2 cup egg whites (see note)
1
10 fresh mint sprigs
To make the vanilla mousse
⁄ 4 cup plus 2 tablespoons heavy cream
Cool and spoon over vanilla mousse.
⁄ 4 vanilla bean, split and scraped
Chef’s note: Can be made several days in
advance. Store at room temperature
Equipment: A piping bag
1
Whip 2 cups of the cream just until it
begins to form soft peaks.
1
Bring 1 ⁄ 2 cup cream to a boil in a saucepan
and pour over the chopped white chocolate
in a mixing bowl. Mix thoroughly until
smooth and set aside.
Dissolve the gelatin in water and gently
warm over double boiler to liquefy. Pour
warmed mixture into the chocolate mixture
and blend until combined and set aside.
Fold approximately 1 ⁄ 4 cup of whipped
cream into the chocolate mixture to lighten
and aerate. Gently fold remaining cream
into chocolate mixture. Do not over-mix.
Allow egg whites to come to room
temperature. Slowly begin whipping egg
whites, gradually building speed until they
form soft peaks. Slowly add the sugar and
whip to medium peaks. Be careful not to
over-whip the whites or they will become
granular.
Gently fold a spoonful of the whipped
whites and chocolate mixture together
until just combined, being careful not to
over-mix. Fold in remaining whites until just
combined and refrigerate for 4 to 6 hours
until firm.
Using a piping bag, fill wine or martini
glasses and sprinkle with shaved chocolate.
Garnish with strawberry sliced into a fan
and a sprig of fresh mint. Cover with plastic
wrap and chill until ready to serve.
Note: Use an egg white substitute such as
Better ’n’ Egg Whites found in the dairy
case at the grocery store.
Shared by Hemenway’s Restaurant in
Providence, Rhode Island, in 2006. It’s no
longer on the menu.
1 ⁄ 2 teaspoons Knox gelatin powder
2 egg yolks
3 tablespoons sugar
Shared by Providence’s Pot au Feu Bistro in
2003 when the dessert was on the menu.
1 teaspoon gelatin bloomed in 1 ounce of
cold water
Cranberry mousse
2 tablespoons vanilla extract
Serves 8.
⁄ 4 cup egg white substitute
4 cups fresh or frozen cranberries
Pinch cream of tartar, optional
1 1 ⁄ 2 cups sugar
1
⁄ 4 cup water
3
3 tablespoons sugar
1 1 ⁄ 2 teaspoons unflavored gelatin powder
1 pint heavy cream
1 tablespoon lemon juice
⁄ 4 cup sugar
1
Heat 5 ounces of heavy cream with the
vanilla bean, which has been split and
scraped. Whisk egg yolk and sugar until
light and fluffy. Add hot cream slowly to
egg yolks. Return to heat.
Add gelatin and heat to 165 degrees,
stirring constantly. Strain and add vanilla
extract, cool to 90 to 100 degrees.
Whisk whites with cream of tartar until
foamy. Add sugar slowly until stiff peaks
are formed. Fold into egg yolk mixture.
Whip heavy cream and add sugar gradually.
Fold into mixture and pipe into glasses.
Refrigerate 2 to 4 hours until set.
May be made a few days in advance.
Praline sauce
1 cup sugar
⁄ 2 cup water
1
1 ounce bourbon or brandy
Swimming
Continued from Page 1B
Boys 100 butterfly
Winner: Charley Page-Jones (Churchill)
47.63
Locals: 4. Maverick Macalino (North
Bend) 52.61; 6. Finley Cheal (North
Bend) 54.71; 8. Evan Dickens (Willam-
ette) 55.96; 9. Joseph Simmons (Wil-
lamette) 57.89.
Girls 100 freestyle
Winner: Helena Jones (Wilsonville)
49.83
Locals: 2. Gentry Hagedorn (Central)
53.88; 3. Jossy St. Clair (Willamette)
55.49; 6. Grace Oster (Willamette)
57.33; 10. Emily Waddell (Springfield)
59.56.
Boys 100 freestyle
Winner: Luke Milburn (West Albany)
46.37
Locals: 3. Joshua Phillips (Willamette)
48.37; 6. Benjamin Thompson (North
Eugene) 50.03; 10. Kellen Hayter (Sil-
verton) 51.77; Dylan Matthiesen (North
Eugene) 52.82.
Mixed 100 freestyle para-athlete
Winner: Adam Smith (Pendleton)
Pot au Feu vanilla mousse
3 tablespoons orange juice
1 1 ⁄ 2 cups heavy cream
1 teaspoon vanilla
3 tablespoons confectioners sugar
Combine cranberries, sugar and water,
bring to a boil, simmer for 15 minutes, then
puree until smooth in blender or food
processor.
Combine gelatin with lemon and orange
juice; mix with the warm cranberry puree.
Cool by setting bowl over a pan of ice; stir
occasionally during cooling.
Combine cream, vanilla and confectioners
sugar; whip until firm, then fold the
whipped cream into the cooled cranberry
puree. Spoon into individual serving dishes
(stemmed glasses are pretty). Refrigerate
until ready to serve. Garnish with a sprig of
mint, and if desired with chocolate curls
(run a vegetable peeler over a bar of
chocolate) or whipped cream.
Shared by chef Kenneth D. Wollenberg, a
Johnson & Wales University instructor, in
1997.
⁄ 2 cup almonds
1
1
1 tablespoon cold water
until it turns dark brown in color. Add nuts
and remove from the stove. Add water
slowly at first while stirring. Add bourbon.
Put back on heat if sugar does not dissolve
completely.
⁄ 2 cup pecans
1
Heat 2 ounces of water and 1 cup sugar
1:26.50
Girls 500 freestyle
Winner: Vivi Criscione (Crescent Valley)
5:04.12
Locals: 5. Taylor Hagedorn (Central)
5:20.65; 7. Lonny Stork (Dallas) 5:27.67;
11. Rebecca Witharm (North Bend)
5:38.80.
Boys 500 freestyle
Winner: Thomas Olsen (Parkrose)
4:36.73
Locals: 5. Evan Dickens (Willamette)
5:04.29; 8. Makani Buckley (Silverton)
5:14.76; 11. Trenton Parrott (North
Bend) 5:37.39.
Girls 200 freestyle relay
Winner: Redmond 143:.09
Locals: 3. Springfield (McKenzie Gallo-
way, Saryah Judish, Anh Roemen, Emily
Waddell) 1:45.50; 4. Willamette (Emily
Phillips, Lilly Hughes, Jossy St. Clair,
Grace Oster) 1:45.95; 8. Central (Kaitlyn
Landis, Sarah Cooper, Gentry Hage-
dorn, Taylor Hagedorn) 1:48.48; 9. Sil-
verton (Catherine Hyde, Libby Grogan,
Cordelia Bay, Lucy Fronza) 1:48.59.
Boys 200 freestyle relay
Winner: West Albany 1:28.23
Locals: 4. Silverton (CJ Hollis, Grant
Nealon, Makani Buckley, Kellen Hayter)
1:34.66; 7. Churchill (Wiley Rhoads,
Bennett Krupka, Aidan Bolton, Charley
Page-Jones) 136.57.
Girls 100 backstroke
Winner: Kylie Taylor (Churchill) 56.67
Locals: 2. Catherine Hyde (Silverton)
58.25; 6. Jossy St. Clair (Willamette)
1:01.02; 7. Kassandra McLennan
(Springfield) 1:02.44; 10. Libby Grogan
(Silverton) 1:04.03; 11. Emily Ashton
(Churchill); 12. Saryah Judish (Spring-
field) 1:04.76.
Boys 100 backstroke
Winner: Marcus Gentry (Crater) 47.45
Locals: 7. Joseph Simmons (Willamette)
1:00.59.
Girls 100 breaststroke
Winner: Kelsey Wasikowski (Churchill)
1:02.73
Locals: 5. Grace Oster (Willamette)
1:11.33; 10. McKenzie Galloway (Spring-
field) 1:15.81; 11. Gillian Baxter (North
Bend) 1:16.57.
Boys 100 breaststroke
Winner: Kyle Milburn (West Albany)
1:01.79
Locals: 3. Dylan Matthiesen-Johnson
(North Eugene) 1:02.98; 4. Vasili Kar-
atzas (Dallas) 1:03.20; 12. Timothy Pel-
key (Willamette) 1:09.05.
Girls 400 freestyle relay
Winner: Churchill (Lauren Larsen, Emily
OSAA
was looked at and discussed, but ultimately they rec-
ommended staying at six.”
Ramirez, who is a 6A/5A/4A at-large representative
on the OSAA executive board, said there was not sup-
port for making such a significant change.
“There are a lot of schools that support the five-
class model, us being one of them because of that abil-
ity to make our league a lot more robust,” Ramirez said.
“During the pandemic and these hard times, they
didn’t want another big change.”
Continued from Page 1B
was: 4A (901-plus average daily matriculation), 3A
(326-900), 2A (116-325) and 1A (115 or fewer).
“I think that’s why the committee made the recom-
mendations that they did, because it had been so long
since any significant changes were made,” OSAA exec-
utive director Peter Weber said. “Over time, the (enroll-
ment) spread within the classification got so significant.”
They decided the best way to expand was to split the
old 4A and 2A, which had the biggest enrollment spreads,
into two classes each to create six total classifications.
“The committee thought that was the way to go to
address the competitive balance issues,” Weber said.
In 2006-07, the first school year with six classifica-
tions, the breakdown was: 6A (1,521-plus), 5A (851-1,520),
4A (401-850), 3A (236-400), 2A (116-235), 1A (115 or fewer).
As a result, the old Valley League was split, with the
six Salem-Keizer schools joining Redmond in the 6A
Central Valley Conference, and the Albany and Corval-
lis schools joining Silverton, Dallas, Woodburn and
Lebanon in the 5A Mid-Willamette Conference.
McNary girls basketball coach Elizabeth Doran, a
2005 Crescent Valley graduate, said she enjoyed the
old Valley League.
“There wasn’t a feeling (that we couldn’t compete)
during my experience there. I liked competing at the
highest level,” Doran said. “I don’t remember any of us
wanting to move to a lower classification.”
Redmond left the conference in 2010. Then in 2014, the
Salem-Keizer teams were with McMinnville, West Alba-
ny and Forest Grove in the Greater Valley Conference.
In 2018, Salem-Keizer’s schools, except North Sa-
lem, combined with Bend, Mountain View and Sum-
mit to form the Mountain Valley Conference.
Starting in this fall, Salem-Keizer will be alone in
the Central Valley Conference, except McKay, which
opted to play down at 5A.
Doran said the new league feels too small.
“I know it’s different by sport, but in girls basket-
ball, I know that Crescent Valley, Corvallis and Silver-
ton would do well in a league with Salem,” Doran said.
“I think a five-class system would be a better option
than just having our five schools in a league.”
A change in determining the size ranges for the
Ashton, Kylie Taylor, Kelsey Wasikowski)
3:35.65
Locals: 5. Central 3:59.18 (Kaitlyn Lan-
dis, Sarah Cooper, Gentry Hagedorn,
Taylor Hagedorn); 8. North Bend (Emma
Slade, Morgan Hoafs, Gillian Baxter,
Rebecca Witharm) 4:02.54.
Boys 400 freestyle relay
Winner: Crescent Valley 3:13.78
Locals: 3. North Bend (Trenton Parrott,
Henry Hood, Finley Cheal, Maverick
Macalino) 3:30.34; 4. Silverton (Makani
Buckley, Dalton Buller, CJ Hollis, Kellen
Hayter) 3:31.48; 5. Willamette (Evan
Dickens, Timothy Pelkey, Joseph Sim-
mons, Joshua Phillips) 3:33.21; 7. Chur-
chill (Aidan Bolton, Bennett Krupka,
Wiley Rhoads, Charley Page-Jones)
3:35.50.
Girls team standings
Champion: Churchill 60
Locals: 5. Central 20, 5. Willamette 20,
8. Springfield 13, 10. Silverton 8, 15.
Dallas 3, 18. North Bend 1.
Boys team standings
Champion: Crescent Valley 65
Locals: 6. Willamette 17, 7. North Bend
16, 8. Churchill 14, 10. Silverton 12, 12.
North Eugene 5, 14. Dallas 3.
How Silverton could fit in
Kennedy football players accept the 2018
championship trophy. ANNA REED/STATESMAN JOURNAL
2022 classifications helped determine the smaller
league: 6A (1,005-plus), 5A (608-1,004), 4A (311-607),
3A (146-310), 2A (75-145) and 1A (74 and fewer).
There’s hope this new league will remain consis-
tent, at least for a while.
Weber said the classification and districting com-
mittee and the OSAA executive board try to make long-
term solutions every cycle.
“I think the goal always is to have a long-term solu-
tion if you can,” he said. “Nobody wants to be making
wholesale changes every four years.”
Is a 5-classification a realistic option?
The big issue for Salem-Keizer schools in a six-clas-
sification system is there aren’t other 6A schools in the
area to combine with in a league.
“We really have no home, except with ourselves. As
for a long-term solution, we don’t have one right now,”
Larry Ramirez, director of high school education for
Salem-Keizer Public Schools, said. “The schools and
leagues north of us are complete and have what they
need, and the schools south of us pretty much have
what they need. So we’re kind of left on an island.”
During this last reclassification process, there were
two proposals for a five-classification system.
One put the Salem-Keizer schools in a league with
Silverton, West Albany and South Albany. The other
one also had the Bend schools in the league.
But were those proposals seriously considered?
“I think they were,” Weber said. “A five-class system
Silverton, which was a 4A team the last time the
OSAA had a four-classification system, has been at 5A
during the entire time of a six-classification.
Whenever five-classification systems are pro-
posed, they put Silverton in the same league as Salem-
Keizer schools.
How would the Foxes do at the highest level?
In the fall, Silverton won the 5A football state cham-
pionship and went 1-1 against 6A teams, beating Grant
41-7 and falling 35-28 to Tualatin, which finished as
the 6A state runner-up.
“I think we would be very competitive and success-
ful in that league (with the Salem-Keizer schools),”
Jordan McCarty, who was the senior quarterback for
the Foxes, said. “We have a lot of hard workers, and we
have a great culture across our sports.”
During the pandemic basketball season last year,
Silverton’s boys basketball team went 6-1 against Sa-
lem-Keizer’s teams, going 1-1 against Sprague and
sweeping the other five. Silverton’s girls went 4-0
against Salem-Keizer teams, beating Sprague, South
Salem, West Salem and McNary.
“It was really fun to compete against them last year. I
think year to year, we would be able to compete pretty
well against those teams,” Silverton boys basketball
coach Jamie McCarty said. “If you were just talking bas-
ketball, I’d love to see us compete at the highest level all
the time. But if you’re looking at all the programs across
the board, we are probably where we need to be.”
Weber said the OSAA’s board and committees will
continue to explore multiple options in the future.
“Going from six (classes) to five, obviously there
would be some ripple effects to each classification,” he
said. “But moving forward, a five-classification option
will continue to be looked at.”