Guacamoldy Mousse

Today is my 46th birthday and I got to spend most of the day by myself which is exactly what I needed. My kids were at school, husband at work and I effectively shrugged off all unnecessary obligations, much to the dismay of some of my friends that were anxious to do something with me last weekend and today. Last year, I celebrated my "Half way to 90" birthday by renting a limo with my girlfriends where we painted the town with wine and vodka sodas, like we were in our twenties again. It was tons of fun. But this year, not so much. These last few months have been tough ones for me and to be honest, I just didn't feel like celebrating my birthday. I don't have it in me to fake it and be social because inside I just feel sad. Next week, I fly out to Texas to bury my father who passed away in July. His last wish was to be buried near his parents in Texas, so next week my brother and sisters will finally lay him to rest. Maybe it's not just sadness that I feel, I guess I also feel guilty because I've been so busy with getting through all the daily things in life that I haven't spent any time, since his memorial, grieving for my father. I feel numb like I'm just moving through obligation to obligation. Not happy, not upset, but just automatically taking care of the task at hand, with little outward feelings about it. But inwardly, I have lots of feelings...like "I hate doing this" "Why am I having to take care of all these things?" and "I just want to be left alone".
As next weekend approaches, I feel anxious and sad. Next weekend makes it final because buring him next to his parents is the last bit of help my father will need from me. He won't need my help anymore and since I've spend the greater part of the last 15 years caring for him in some way each week, I find myself feeling the gravity and finality of losing him. ...I love you Daddy. 

I realize that this was not the best introduction for this recipe..This is just what I wanted to write about today...

Guacamoldy Mousse

1  large avocado
1 -8oz. package cream cheese, room temperature

1/2 c. fresh cilantro, loosely packed
1/2 cup Serrano chile 
juice of 2 limes
1 t. salt (to taste)
2 t. cumin
1 t. onion powder
1 t. garlic powder
red chile flakes (to taste)
1 cup cold water, divided
2-1/4oz. envelopes unflavored gelatin


Tape up openings of Halloween Mask like this...

Spray inside of taped mask with cooking spray.Set aside.

Combine avocado, cream cheese, cilantro, chiles and lime juice in a food processor and puree until smooth. Add cumin, salt, onion and garlic powders and red chile flakes until desired spiciness and set aside. 
(Note: I made this recipe spicy so adjust amount of chile to your preference. Reduce the amount of Serrano chiles and/or omit the red chile flakes if milder spice is desired.)
 
In a small bowl, add 1/2 cup of the water and the two envelopes of gelatin and stir. Heat the other 1/2 cup of water in the microwave until boiling, about 1-2 minutes. Add the boiling water into bowl of gelatin and stir until fully dissolved.
With the food processor on high, add the gelatin to the food processor insert to slowly incorporate the gelatin to the avocado/cheese mixture. Continue to puree on high until all the gelatin has drained out of the insert. 

Taste your mousse and add more salt or seasonings as needed.
 
Pour the mixture into the prepared mask mold and cover with plastic wrap. refrigerate for 2 hours or until mixture is set. To serve, invert mask onto a platter. The mask is not rigid so it's easy to coax the mousse out with a little squeeze of the mask. For more rigid molds, place bottom of the mold in hot water for about 30 seconds and then invert on your serving plate.
Serve with tortilla chips. 

Other Halloween-inspired appetizers to try:
Ghoulish Goat Cheese Torte                     Spiderweb Eggs                            Amputated Appetizer