Jim Cooper . Tavern Mousse Cake
01/10/24 • 28 min
Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite beverage and a seat at The Voice Kitchen !
If you’re tuning in for the first time, I invite you to listen to the pilot, or any of the previous episodes, and if you are interested in making any of the recipes shared in ‘The Voice Kitchen’, know that they live in each episode's show notes and will eventually be on their own website.
I want to wish you all a very Happy and Delicious New Year! I’m so happy to be back with a new episode and sharing another epicurean delight with you.
My guest VO Chef today, is a veteran radio personality, voice actor, author, book publisher and drummer.
His voiceover credentials run the gamut from audiobooks, e-Learning Modules, Corporate Explainer videos, radio promos and phone messaging systems.
He’s also the creator, producer & host of ‘The Hydrant’, an Inside The Actors Studio-ish video chat with the movers and shakers of the Voiceover industry.
He’s also one of the welcoming voices in the Voice Kitchen intro and a former guest on episode 27 of my other podcast, ‘19 Stories: from fear to Hope. Which I highly encourage you to listen to.
Speaking of Hope, in 2023, he published ‘The Not So Little Book About Cancer Caregiving: Be a Caregiver Warrior and Keep Your Sanity!’, which is part memoir and caregiving advice that was born from his time as a caregiver to his wife during her battle with brain cancer.
Let’s open the kitchen by welcoming the “VO Big Dog” aka Jim Cooper to “The Voice Kitchen”...
"TAVERN" MOUSSE CAKE
Crust
2 cups ground vanilla cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling
6 tablespoons rum
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 cup toasted coconut
For crust:
1. Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom of8 or 9-inch-diameter springform pan.
For filling:
1. Lightly toast coconut either in oven or in skillet (easier to keep an eye on in skillet) in
1/2 TBSP butter and 1 tsp of sugar. (butter and sugar are optional)
2. Place rum in a bowl. Sprinkle gelatin over to soften.
3. Bring 1/2 cup cream to simmer in a heavy medium saucepan. Remove from heat. Add white chocolate and let stand for 30 seconds to soften chocolate, then stir until melted and smooth.
4. Stir in gelatin mixture. Cool slightly.
5. Using an electric mixer, beat cream cheese and sugar in large bowl to blend.
6. Slowly beat white chocolate mixture into cream cheese mixture.
7. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks.
8. Fold whipped cream and most of the toasted coconut into white chocolate mixture.
9. Pour filling into the prepared crust. Sprinkle top with remaining toasted coconut.
10. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
You may contact Jim via:
Business email Address: [email protected]
Business website: https://jimcoopervo.com
Host of the hydrant : https://jimcoopervo.com/the-hydrant
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders...not really, it’s Mark Holling.
Outro music specific to this episode: 'Mousse Cake' by Hmm, That's Strange
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for li...
Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite beverage and a seat at The Voice Kitchen !
If you’re tuning in for the first time, I invite you to listen to the pilot, or any of the previous episodes, and if you are interested in making any of the recipes shared in ‘The Voice Kitchen’, know that they live in each episode's show notes and will eventually be on their own website.
I want to wish you all a very Happy and Delicious New Year! I’m so happy to be back with a new episode and sharing another epicurean delight with you.
My guest VO Chef today, is a veteran radio personality, voice actor, author, book publisher and drummer.
His voiceover credentials run the gamut from audiobooks, e-Learning Modules, Corporate Explainer videos, radio promos and phone messaging systems.
He’s also the creator, producer & host of ‘The Hydrant’, an Inside The Actors Studio-ish video chat with the movers and shakers of the Voiceover industry.
He’s also one of the welcoming voices in the Voice Kitchen intro and a former guest on episode 27 of my other podcast, ‘19 Stories: from fear to Hope. Which I highly encourage you to listen to.
Speaking of Hope, in 2023, he published ‘The Not So Little Book About Cancer Caregiving: Be a Caregiver Warrior and Keep Your Sanity!’, which is part memoir and caregiving advice that was born from his time as a caregiver to his wife during her battle with brain cancer.
Let’s open the kitchen by welcoming the “VO Big Dog” aka Jim Cooper to “The Voice Kitchen”...
"TAVERN" MOUSSE CAKE
Crust
2 cups ground vanilla cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling
6 tablespoons rum
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 cup toasted coconut
For crust:
1. Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom of8 or 9-inch-diameter springform pan.
For filling:
1. Lightly toast coconut either in oven or in skillet (easier to keep an eye on in skillet) in
1/2 TBSP butter and 1 tsp of sugar. (butter and sugar are optional)
2. Place rum in a bowl. Sprinkle gelatin over to soften.
3. Bring 1/2 cup cream to simmer in a heavy medium saucepan. Remove from heat. Add white chocolate and let stand for 30 seconds to soften chocolate, then stir until melted and smooth.
4. Stir in gelatin mixture. Cool slightly.
5. Using an electric mixer, beat cream cheese and sugar in large bowl to blend.
6. Slowly beat white chocolate mixture into cream cheese mixture.
7. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks.
8. Fold whipped cream and most of the toasted coconut into white chocolate mixture.
9. Pour filling into the prepared crust. Sprinkle top with remaining toasted coconut.
10. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
You may contact Jim via:
Business email Address: [email protected]
Business website: https://jimcoopervo.com
Host of the hydrant : https://jimcoopervo.com/the-hydrant
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders...not really, it’s Mark Holling.
Outro music specific to this episode: 'Mousse Cake' by Hmm, That's Strange
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for li...
Previous Episode
Jen Keefe . Ultimate Vegan Veggie Lasagna
Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite beverage and a seat at The Voice Kitchen !
I hope you enjoyed last week’s recipe of ‘Giant Decorated Chocolate Chip Cookies’’ brought to you by Rhonda Phillips and her adorable 13 year old granddaughter, Miss Cady. If you missed that, or the pilot episode, then I invite you to give it a listen, and if you are interested in making any of the recipes shared in ‘The Voice Kitchen’, know that they live in each episode's show notes and will eventually be on their own website.
Joining me in the kitchen today is a woman who is no stranger to the podcasting and VO space. Jen Keefe is a voiceover talent specializing in e-learning, explainer videos, and corporate narrations.
As a content creator, Jen is the producer and host of the podcast ‘Real Women’s Work’, a podcast all about how women work.
From stay-at-home moms to entrepreneurs, and execs at fortune 500 companies, if a woman is doing it, it’s featured on Real Women’s Work. She also creates and voices content for social media that beautifully highlights historic, unique, and popular tourist spots in her native state of New Hampshire.
Let’s open up the kitchen by welcoming Jen Keefe into The Voice Kitchen.
Ultimate Vegan Lasagna Ingredients
For the Filling- 1 can cannellini beans
- 1 cup raw cashews soaked in water for 30 mins
- 2 garlic cloves peeled
- 2 T lemon juice
- 1 tbsp Dijon mustard
- 1/4 cup vegetable broth or water
- 1 T basil
- 1/4 cup nutritional yeast
- 1/2 tsp salt or to taste + freshly ground black pepper
- 1/2 tsp onion powder
- 4 cups marinara {favorite homemade or jarred}
- 1 red bell pepper
- 1 cup baby spinach
- 1 pint mushrooms sliced
- Other veggies: zucchini, onion, etc.
- 1/4 cup almonds ground
- 1 lb lasagna noodles
- Italian seasoning
- Black pepper
- Prepare pasta according to package directions.
- Combine filling ingredients in a food processor and blend. Adjust seasonings to taste.
- Saute vegetables over medium high heat until lightly browned or cooked. Drain excess liquid. Season veggies with pepper & Italian seasoning.
- Layer marinara, noodles, filling, and veggies in a 9 x 13 casserole dish. Alternate until all ingredients are used.
- Top with ground almonds & Italian seasoning or basil.
- Bake at 350 for 30 minutes covered; uncover & bake 15 minutes more. Optional: Broil under high heat for the last 5 minutes.
For more info or to contact Jen, visit her at:
Facebook & Twitter via Hire Jens Voice
Instagram @hirejensvoice
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders...not really, it’s Mark Holling.
Outro music specific to this episode: 'Lasagna' by The hungry Food Band
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for listening. Remember to like, follow and share!
Next Episode
Ian Russell . Raised Pork Pie
Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite beverage and a seat at The Voice Kitchen !
My guest VO Chef today is simply put, a British Male Voice Actor with a professional home studio! As an award-winning voiceover Artist of pretty much any VO Award that can be bestowed upon someone, he works in all voice over genres and has done extensive voice work in video games; voicing over 100 games with 150+ voices to his credits.
When you hear his voice you’ll understand how he makes any story, script or project truly unforgettable.
He can also supply the talents of British Women and Children, and given that might require a bit of explanation, let’s open up the kitchen to this very prolific voice talent by welcoming “Sir” Ian Russell to The Voice Kitchen.
Raised Pork Pie Recipe
Preparation and cooking time
Prep:45 mins
Cook:2 hrs and 20 mins
plus cooling and chilling time
Ingredients
For the filling
Approx 1.75 lbs pork shoulder, minced or finely chopped
Approx 1 lb pork belly, half minced and half chopped
9 oz. smoked bacon, cubed
1⁄2 tsp ground mace
2 large pinches ground nutmeg
1 tbsp fresh chopped sage
1 tsp fresh chopped thyme
1⁄2 tsp salt
1 tsp ground white pepper
For the pastry
2.43 cups plain flour
7 oz. lard
Approx 1 cup water
To finish
1 egg, beaten
6 gelatine leaves (optional)
1 1/4 cups chicken stock
Directions
STEP 1
Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.
STEP 2
To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat
gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.
STEP 3
Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a
circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the center, using the handle of a wooden spoon.
STEP 4
Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes.
Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.
STEP 5
Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
STEP 6
Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time
allowing a few seconds before each addition. Place in the fridge to set overnight.
HOT WATER CRUST PASTRY - Note
Easy-to-make but make sure to shape it while the pastry is still warm and pliable as it loses its smooth texture and appearance when cool.
You may reach Ian via:
Instagram @thebritishvoice
Thank you for tuning into episode 6 of The Voice Kitchen with guest VO Chef, Ian Russell!
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders...not really, it’s Mark Holling.
Outro music specific to this episode: 'Pork' by Mr. Weebl from...
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