Base:
1/4 c Butter
2 c Almonds, chopped
2 tb Granulated sugar
Filling:
12 oz Cream cheese, softened
1/2 c Granulated sugar
3 Eggs
1 c Sour cream
2 tb Amaretto
1/2 ts Vanilla
1/2 ts Almond extract
Sauce:
3 c Raspberries, frozen, unsweetened, thawed
2 tb Amaretto
Sugar
Base: In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press into bottom and sides of dish. Microwave at high 2 to 3 minutes or until firm. If necessary, rotate dish during cooking.
Filling: Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and almond extract. Beat until smooth. Pour into baked crust. Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until cheesecake is almost set in centre. Rotate dish partway through cooking, if necessary. Cool on countertop to room temperature, then cover and refrigerate until serving time.
Sauce: Reserve some whole raspberries for garnish. Puree remaining raspberries. Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or almond liqueur into puree. Add sugar to taste. To serve, spoon some sauce on to dessert plates. Place slice of cheesecake on sauce. Garnish with reserved berries. Makes 6 to 8 servings. If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust. Use a food processor and pulse to chop nuts to an even consistency, rather than a fine powder. Also, you could substitute strawberries for the raspberries. To omit liqueur, increase almond extract in the filling to 1 teaspoon and use just a drop in the raspberry puree.
Wednesday, March 14, 2007
Amaretto Chocolate Cheesecake
Crust
7 oz Amaretti (see note)
1 oz Chocolate, unsweetened, 1 square
2 tb Granulated sugar
5 tb Sweet butter
Filling:
6 oz Chocolate, semisweet
1 1/2 lb Cream cheese
7 oz Amaretti
4 oz Almond paste
4 lg Eggs
1/3 c Amaretto liqueur
1/2 c Heavy cream
1/4 c Sugar, granulated
Make Crust: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer.
Refrigerate while you prepare the filling.
Make Filling: Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed and set aside.
Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste- Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.) Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.
7 oz Amaretti (see note)
1 oz Chocolate, unsweetened, 1 square
2 tb Granulated sugar
5 tb Sweet butter
Filling:
6 oz Chocolate, semisweet
1 1/2 lb Cream cheese
7 oz Amaretti
4 oz Almond paste
4 lg Eggs
1/3 c Amaretto liqueur
1/2 c Heavy cream
1/4 c Sugar, granulated
Make Crust: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer.
Refrigerate while you prepare the filling.
Make Filling: Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed and set aside.
Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste- Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.) Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.
Amaretto Hazelnut Macaroom Cheesecake
Hazelnut Crust
1 c Hazelnuts, roast 10 min at 350
3 Egg whites
2 ts Vanilla
2 c Powdered sugar
1/2 c Sugar
1/8 ts Salt
Filling:
1/2 c Amaretto
3 ts Gelatin, unflavored
2 ts Vanilla
1 1/2 lb Cream cheese
3/4 c Sugar
2 tb Lemon juice
1 ts Lemon zest
2 c Cream
Hazelnut macaroon: heat oven to 350. grease 10 inch springform pan. line with parchment. Grease parchment. Line a cookie sheet with greased parchment. Whisk together eggs and vanilla. Remove as much skin from the hazelnuts as is convenient. Chop the nuts in a food processor with one cup of the powdered sugar for 30 sec. Add both powdered and regular sugar. Pulse a few times to combine. With processer running, pour in egg mixture. process for 15 sec until smooth Reserve 1/2 - 1/3 cup batter. Pour remaining into springform, smooth with spatula. Pour reserved batter onto cookie sheet, spread in a 7-8 inch disk Bake crust 25-30 min., disk 20-25 min. cool on wire rack.
Chop up the disk into 1/8 inch pieces and soak in 1/4 amaretto.
Carefully remove crust. Replace bottom of springform with foil wrapped cardboard circle. Replace crust. Amaretto cheesecake filling: sprinkle gelatin over 1/4 cp amaretto, let tand 5 min. Heat in sauce pan with hot (not boiling) water stirring for 4 min., leave in hot water to stay warm Beat cream cheese in mixer for 1 min. Add lemon juice and zest, mix. Beat cream to soft peaks. Fold 1/3 cream into cream cheese. Fold in remaining whipped cream. Fold in soaked macaroon disk bits Scrape into prepared pan, cover with plastic wrap. Refrigerate at least 3 hrs. (preferably overnight)
1 c Hazelnuts, roast 10 min at 350
3 Egg whites
2 ts Vanilla
2 c Powdered sugar
1/2 c Sugar
1/8 ts Salt
Filling:
1/2 c Amaretto
3 ts Gelatin, unflavored
2 ts Vanilla
1 1/2 lb Cream cheese
3/4 c Sugar
2 tb Lemon juice
1 ts Lemon zest
2 c Cream
Hazelnut macaroon: heat oven to 350. grease 10 inch springform pan. line with parchment. Grease parchment. Line a cookie sheet with greased parchment. Whisk together eggs and vanilla. Remove as much skin from the hazelnuts as is convenient. Chop the nuts in a food processor with one cup of the powdered sugar for 30 sec. Add both powdered and regular sugar. Pulse a few times to combine. With processer running, pour in egg mixture. process for 15 sec until smooth Reserve 1/2 - 1/3 cup batter. Pour remaining into springform, smooth with spatula. Pour reserved batter onto cookie sheet, spread in a 7-8 inch disk Bake crust 25-30 min., disk 20-25 min. cool on wire rack.
Chop up the disk into 1/8 inch pieces and soak in 1/4 amaretto.
Carefully remove crust. Replace bottom of springform with foil wrapped cardboard circle. Replace crust. Amaretto cheesecake filling: sprinkle gelatin over 1/4 cp amaretto, let tand 5 min. Heat in sauce pan with hot (not boiling) water stirring for 4 min., leave in hot water to stay warm Beat cream cheese in mixer for 1 min. Add lemon juice and zest, mix. Beat cream to soft peaks. Fold 1/3 cream into cream cheese. Fold in remaining whipped cream. Fold in soaked macaroon disk bits Scrape into prepared pan, cover with plastic wrap. Refrigerate at least 3 hrs. (preferably overnight)
Almond Crescent Cookies
1 Servings
500 g marzipan
200 g sugar
1 pn salt
3 egg whites
100 g almonds,Sliced
100 g dark chocolate
Mix marzipan, sugar, salt and egg whites with an electric mixer until they are a soft mixture. Preheat oven to 175 degrees (Celsius emperature). Fill the the mixture into a bag with a medium sized hole.
Sprinkle the almonds onto a sheet of paper and press threads of the mixture out of the bag onto the almonds. Then roll the threads in the almonds, form them into little crescents and transfer to a baking sheet lined with paper. Bake them in the middle of the oven for 10 to 15 minutes. Let cool completely. Melt the chocolate and dip one or both ends of the crescents into it. Store in a container that is NOT completely airtight. Makes about 50.
500 g marzipan
200 g sugar
1 pn salt
3 egg whites
100 g almonds,Sliced
100 g dark chocolate
Mix marzipan, sugar, salt and egg whites with an electric mixer until they are a soft mixture. Preheat oven to 175 degrees (Celsius emperature). Fill the the mixture into a bag with a medium sized hole.
Sprinkle the almonds onto a sheet of paper and press threads of the mixture out of the bag onto the almonds. Then roll the threads in the almonds, form them into little crescents and transfer to a baking sheet lined with paper. Bake them in the middle of the oven for 10 to 15 minutes. Let cool completely. Melt the chocolate and dip one or both ends of the crescents into it. Store in a container that is NOT completely airtight. Makes about 50.
Alkovendressing
1 Servings
40 g salt
50 g sugar
1 l oil
1/2 l stock
3 eggs
3 shallots
3 garlic cloves
4 cl soy sauce
1 T sweet mustard
100 g chilli sauce -or- 100 ml spicy ketchup
1 raspberry vinegar
Put the eggs, mustard, garlic and shallots in a blender or liquidiser. Start blending, and add the oil, stock and other flavourings a bit at a time turn and turn about. Whirl in sufficent raspberry vinegar to taste.
40 g salt
50 g sugar
1 l oil
1/2 l stock
3 eggs
3 shallots
3 garlic cloves
4 cl soy sauce
1 T sweet mustard
100 g chilli sauce -or- 100 ml spicy ketchup
1 raspberry vinegar
Put the eggs, mustard, garlic and shallots in a blender or liquidiser. Start blending, and add the oil, stock and other flavourings a bit at a time turn and turn about. Whirl in sufficent raspberry vinegar to taste.
Aepfelkratzet (Apple Scramble)
4 Servings
250 g flour (2 cups plus 3 1/2-tbsp)
3 to 4 eggs
3/8 l milk (1 1/2 cups plus 1 1/2 -tbsp)
1 ds salt
1 sugar,To Taste
3 apples, peeled, cored, and sliced
100 g butter (7 tbsp)
1 sugar for dusting
Combine the flour, eggs, milk, and a bit of sugar and salt, and stir into a smooth dough. In a skillet, melt the butter and lightly saute the apples. Pour the dough over the apples. Constantly stirring the whole with an egg turner, cook until the 'Kratzet' has browned all around. Dust with sugar, and serve.
Serves 4.
250 g flour (2 cups plus 3 1/2-tbsp)
3 to 4 eggs
3/8 l milk (1 1/2 cups plus 1 1/2 -tbsp)
1 ds salt
1 sugar,To Taste
3 apples, peeled, cored, and sliced
100 g butter (7 tbsp)
1 sugar for dusting
Combine the flour, eggs, milk, and a bit of sugar and salt, and stir into a smooth dough. In a skillet, melt the butter and lightly saute the apples. Pour the dough over the apples. Constantly stirring the whole with an egg turner, cook until the 'Kratzet' has browned all around. Dust with sugar, and serve.
Serves 4.
A Different Sauerbraten
1 bacon, 4-6 slices
1 beef roast
1 flour
4 carrots
4 celery stalks
3 onions
8 oz sour cream
3 bay leaves
1 salt and pepper, To Taste
Cook bacon in a large dutch oven and add cleaned veggies (carrots and celery cut into two to three pieces per stick and onions cut in half and torn apart). Brown veggies thoroughly. Roll roast in flour,salt, and pepper mixture. Add roast to pot and brown. (remove veggies) Return veggies to pot and add water to cover. Add bay leaves and simmer 3 to 5 hours. Remove roast and bay leaves. Mix remainder (liquid and veggies) in blender with sour cream to desired taste.
Pour gravy over roast and serve with knodel and rotkohl. Panni brand nodel (potato dumplings) mix can be found in the specialty food isle and is easy to prepare. Enjoy! I'm sure you'll be a great success!
1 beef roast
1 flour
4 carrots
4 celery stalks
3 onions
8 oz sour cream
3 bay leaves
1 salt and pepper, To Taste
Cook bacon in a large dutch oven and add cleaned veggies (carrots and celery cut into two to three pieces per stick and onions cut in half and torn apart). Brown veggies thoroughly. Roll roast in flour,salt, and pepper mixture. Add roast to pot and brown. (remove veggies) Return veggies to pot and add water to cover. Add bay leaves and simmer 3 to 5 hours. Remove roast and bay leaves. Mix remainder (liquid and veggies) in blender with sour cream to desired taste.
Pour gravy over roast and serve with knodel and rotkohl. Panni brand nodel (potato dumplings) mix can be found in the specialty food isle and is easy to prepare. Enjoy! I'm sure you'll be a great success!
Hot Baja Coffee
8 c Hot water
3 tb Instant coffee granules
1/2 c Coffee liqueur
1/4 c Creme de Cacao liqueur
3/4 c Whipped cream
2 tb Semi-sweet chocolate, grated
In slow-cooker, combine hot water, coffee, and liqueurs. Cover and heat on LOW 2-4 hours. Ladle into mugs or heat-proof glasses. Top with whipped cream and grated chocolate.
3 tb Instant coffee granules
1/2 c Coffee liqueur
1/4 c Creme de Cacao liqueur
3/4 c Whipped cream
2 tb Semi-sweet chocolate, grated
In slow-cooker, combine hot water, coffee, and liqueurs. Cover and heat on LOW 2-4 hours. Ladle into mugs or heat-proof glasses. Top with whipped cream and grated chocolate.
Homemade Coffee Liqueur
4 c Sugar
1/2 c Instant coffee
3 c Water
1/4 ts Salt
1 1/2 c Vodka, high-proof
3 tb Vanilla
Combine sugar and water; boil till sugar dissolves. Reduce heat to simmer & simmer 1 hour. LET COOL. Stir in vodka & vanilla. Pour up.
1/2 c Instant coffee
3 c Water
1/4 ts Salt
1 1/2 c Vodka, high-proof
3 tb Vanilla
Combine sugar and water; boil till sugar dissolves. Reduce heat to simmer & simmer 1 hour. LET COOL. Stir in vodka & vanilla. Pour up.
Godiva Irish Coffee
1 1/2 oz Godiva Liqueur
3/4 oz Irish Cream Liqueur
4 oz Hot Coffee
Pour in mug. Stir. Garnish with whipped cream.
3/4 oz Irish Cream Liqueur
4 oz Hot Coffee
Pour in mug. Stir. Garnish with whipped cream.
German Coffee With Whipped Cream
5 c Hot Strong Coffee
Sugar (To Taste)
Whipped Cream
Pour coffee in stemmed glasses and sweeten with sugar. Stir until sugar is dissolved. Top with whipped cream.
Sugar (To Taste)
Whipped Cream
Pour coffee in stemmed glasses and sweeten with sugar. Stir until sugar is dissolved. Top with whipped cream.
Gaelic Coffee
Black coffee; freshly made
Scotch whiskey
Demerara (raw brown) sugar
Double (heavy) cream; whipped until slightly thick
Pour the coffee into a warmed glass. Add the whisky and the sugar to taste. Stir well. Pour some lightly whipped cream into the glass over the back of a teaspoon.
Scotch whiskey
Demerara (raw brown) sugar
Double (heavy) cream; whipped until slightly thick
Pour the coffee into a warmed glass. Add the whisky and the sugar to taste. Stir well. Pour some lightly whipped cream into the glass over the back of a teaspoon.
Frozen Cappuccino
2 Scoops vanilla frozen yogurt divided
1/2 c Milk
1 T Hershey's choc. milk mix
1 1/2 t Instant coffee granules
Place 1 scoop frozen yogurt, milk, chocolate milk mix and coffee granules in food processor or blender. Process 30 seconds or until smooth. Pour into tall glass; top with remaining scoop of frozen yogurt.
1/2 c Milk
1 T Hershey's choc. milk mix
1 1/2 t Instant coffee granules
Place 1 scoop frozen yogurt, milk, chocolate milk mix and coffee granules in food processor or blender. Process 30 seconds or until smooth. Pour into tall glass; top with remaining scoop of frozen yogurt.
Flavored Coffees (mocha)
1/4 c Powder nondairy creamer
1/3 c Sugar
2 tb Cocoa
1/4 c Dry instant coffee
Place all ingredients in mixer, beat at high until well blended. Mix 1 & 1/2 TB mix w/ 3/4 cup hot water. Store in air tight jar.
1/3 c Sugar
2 tb Cocoa
1/4 c Dry instant coffee
Place all ingredients in mixer, beat at high until well blended. Mix 1 & 1/2 TB mix w/ 3/4 cup hot water. Store in air tight jar.
Flavored Coffees - Viennese Coffee
1/4 c Powder nondairy creamer
1/3 c Sugar
1/4 c Dry instant coffee
2 TB cocoa
Place all ingredients in mixer, beat at high until well blended. Store in air tight jar Mix 1 1/2 TBS mix w/ 3/4 cup hot water.
Viennese Coffee 20 servings Scant 2/3 cup dry instant coffee 2/3 cup sugar 3/4 cup powdered nondairy creamer 1/2 tsp cinnamon dash each of ground allspice, cloves, and nutmeg. Mix all ingredients & Store in air tight jar. To make mix 4 tsp with one cup hot water.
1/3 c Sugar
1/4 c Dry instant coffee
2 TB cocoa
Place all ingredients in mixer, beat at high until well blended. Store in air tight jar Mix 1 1/2 TBS mix w/ 3/4 cup hot water.
Viennese Coffee 20 servings Scant 2/3 cup dry instant coffee 2/3 cup sugar 3/4 cup powdered nondairy creamer 1/2 tsp cinnamon dash each of ground allspice, cloves, and nutmeg. Mix all ingredients & Store in air tight jar. To make mix 4 tsp with one cup hot water.
Fireside Coffee Mix--Flavored Coffee Creamer
2 c Nestle's quick
2 c Powdered coffee creamer
1/2 c Powdered sugar
3/4 ts Cinnamon
3/4 ts Nutmeg
2 c Powdered coffee creamer
1/2 c Powdered sugar
3/4 ts Cinnamon
3/4 ts Nutmeg
Espresso Romano
1/4 c Finely Ground Coffee
1 1/2 c Cold Water
2 Strips Lemon Peel
Fill filter section of a steamed-pressure coffeepot with water. Place filter in base and screw on top portion of coffeepot. Heat over medium heat until coffee begins to bubble into top portion. Reduce heat to low and simmer until bubbling stops. Serve immediately. Garnish with lemon peel.
1 1/2 c Cold Water
2 Strips Lemon Peel
Fill filter section of a steamed-pressure coffeepot with water. Place filter in base and screw on top portion of coffeepot. Heat over medium heat until coffee begins to bubble into top portion. Reduce heat to low and simmer until bubbling stops. Serve immediately. Garnish with lemon peel.
Dublin Dream
1 tb Instant coffee
1 1/2 tb Instant hot chocolate
1/2 oz Irish cream liqueur
3/4 c Boiling water
1/4 c Whipped cream
In an Irish coffee glass, place all ingredients except for the whipped cream. Stir until well mixed, and garnish with whipped cream.
1 1/2 tb Instant hot chocolate
1/2 oz Irish cream liqueur
3/4 c Boiling water
1/4 c Whipped cream
In an Irish coffee glass, place all ingredients except for the whipped cream. Stir until well mixed, and garnish with whipped cream.
Dinner Party Coffee
3 c Very hot decaffeinated
Coffee -- instant O.K.
2 tb Sugar
1/4 c Rum -- light OR dark
Combine very hot coffee, sugar and rum in heated pot. Makes 4-6 demitasse for 4-6. Double as needed.
Coffee -- instant O.K.
2 tb Sugar
1/4 c Rum -- light OR dark
Combine very hot coffee, sugar and rum in heated pot. Makes 4-6 demitasse for 4-6. Double as needed.
Chocolate Mint Mousse
6 Servings
8 oz semisweet chocolate
4 egg yolks
1/3 c granulated sugar
1/3 c white crème de menthe
1 1/2 t unflavored gelatin (1/2 package)
2 c heavy cream
Fresh mint sprigs for garnish (optional)
PREPARATION:
Chop the chocolate into small pieces and put into a bowl. In a medium saucepan, bring 2 inches of water to a simmer. Remove pan from heat.Set the bowl of chocolate over the hot water, stirring frequently until just melted. Remove bowl from hot water. Cool. Bring the water in the saucepan back to a simmer. In a large bowl or in the bowl of a standing mixer, combine the egg yolks, sugar, and creme de menthe. Set bowl over simmering water and whisk constantly until egg mixture is slightly thickened, about 3 minutes. Remove bowl from hot water. With mixer on medium speed, whisk the egg mixture until light and cool, about 4 minutes.
In a small saucepan, bring about 1 inch of water to a simmer. Put 1/4 cup of water in a small bowl, sprinkle with gelatin, and let stand until softened, about 2 minutes. Remove pan of simmering water from heat and set bowl of softened gelatin in hot water until gelatin has melted, about 2 minutes.
Whip cream to soft peaks. Whisk gelatin into cool egg mixture, and then divide egg-gelatin mixture evenly between two bowls. Fold 1/2 of the whipped cream into one of the bowls. Stir melted chocolate into second bowl and then fold in remaining whipped cream. To layer the mousse, divide 1/2 of the Chocolate Mint Mouse between six individual goblets. Spoon all of the mint mousse on top. Make a final layer using the remaining Chocolate Mint Mousse. Refrigerate until set, at least 2 hours.
Recipe can be prepared and refrigerated 1 day ahead.
8 oz semisweet chocolate
4 egg yolks
1/3 c granulated sugar
1/3 c white crème de menthe
1 1/2 t unflavored gelatin (1/2 package)
2 c heavy cream
Fresh mint sprigs for garnish (optional)
PREPARATION:
Chop the chocolate into small pieces and put into a bowl. In a medium saucepan, bring 2 inches of water to a simmer. Remove pan from heat.Set the bowl of chocolate over the hot water, stirring frequently until just melted. Remove bowl from hot water. Cool. Bring the water in the saucepan back to a simmer. In a large bowl or in the bowl of a standing mixer, combine the egg yolks, sugar, and creme de menthe. Set bowl over simmering water and whisk constantly until egg mixture is slightly thickened, about 3 minutes. Remove bowl from hot water. With mixer on medium speed, whisk the egg mixture until light and cool, about 4 minutes.
In a small saucepan, bring about 1 inch of water to a simmer. Put 1/4 cup of water in a small bowl, sprinkle with gelatin, and let stand until softened, about 2 minutes. Remove pan of simmering water from heat and set bowl of softened gelatin in hot water until gelatin has melted, about 2 minutes.
Whip cream to soft peaks. Whisk gelatin into cool egg mixture, and then divide egg-gelatin mixture evenly between two bowls. Fold 1/2 of the whipped cream into one of the bowls. Stir melted chocolate into second bowl and then fold in remaining whipped cream. To layer the mousse, divide 1/2 of the Chocolate Mint Mouse between six individual goblets. Spoon all of the mint mousse on top. Make a final layer using the remaining Chocolate Mint Mousse. Refrigerate until set, at least 2 hours.
Recipe can be prepared and refrigerated 1 day ahead.
Chicken Marengo
4 Servings
1 whole frying chicken, cut into pieces
4 cloves garlic, crushed
2 T olive oil
1/2 sm onion,thinly sliced
1/4 t thyme, dried or 1/2 tsp. fresh thyme
1 t salt
1/8 t black pepper
1/2 c dry white wine
1 c Italian plum tomatoes peeled, cored, chopped
1 T tomato paste
1/2 sm onion,thinly sliced
1 T butter
1/2 lb mushrooms,sliced
3/4 c black olives,pitted
1/2 lemon,juiced
Saut onions and crushed garlic cloves in a kettle or deep iron skillet in olive oil until lightly browned; remove and brown chicken pieces well on all sides. Mix together tomato paste and chopped tomatoes, stir in wine, browned onions and garlic, and seasonings (except parsley). Top chicken pieces with liquids mixture. Cover tightly and simmer for 45 minutes. As the chicken is simmering, in a separate skillet saute the remaining onions and mushrooms in butter until golden. Add olives and lemon juice to the mixture. Add this to the top of the chicken in the kettle, cover and cook another 15 - 20 minutes. Sprinkle with parsley and serve. Or, even better, prepare this a day ahead and the flavors will be further enhanced.
1 whole frying chicken, cut into pieces
4 cloves garlic, crushed
2 T olive oil
1/2 sm onion,thinly sliced
1/4 t thyme, dried or 1/2 tsp. fresh thyme
1 t salt
1/8 t black pepper
1/2 c dry white wine
1 c Italian plum tomatoes peeled, cored, chopped
1 T tomato paste
1/2 sm onion,thinly sliced
1 T butter
1/2 lb mushrooms,sliced
3/4 c black olives,pitted
1/2 lemon,juiced
Saut onions and crushed garlic cloves in a kettle or deep iron skillet in olive oil until lightly browned; remove and brown chicken pieces well on all sides. Mix together tomato paste and chopped tomatoes, stir in wine, browned onions and garlic, and seasonings (except parsley). Top chicken pieces with liquids mixture. Cover tightly and simmer for 45 minutes. As the chicken is simmering, in a separate skillet saute the remaining onions and mushrooms in butter until golden. Add olives and lemon juice to the mixture. Add this to the top of the chicken in the kettle, cover and cook another 15 - 20 minutes. Sprinkle with parsley and serve. Or, even better, prepare this a day ahead and the flavors will be further enhanced.
Cervelles En Matelote
6 Servings
2 c macon (or burgundy)
1 c brown stock,or canned bouillon
1/4 t thyme
4 sprigs parsley
1 bay leaf
1 cl garlic,mashed
1 1/2 lb calve's brains,soaked and peeled
1/2 T tomato paste
2 T flour,mashed to a paste w/
2 T butter,softened
1 salt and pepper
24 sm onions,brown-braised
1/2 lb fresh mushrooms, sauteed in butter
2 T butter,Softened
12 lg croutons
2 T parsley, minced
Bring the wine and stock to the simmer with the herbs and garlic. Add the brains, bring to the simmer, and cook uncovered at just below the simmer for 20 min. allow the brains to cool in the soaking liquid for 20 min so they absorb flavor and firm up. Drain them, slice into 1/2" slices and arrange in a serving dish. Beat the tomato paste into the cooking stock and boil down rapidly until the liquid is reduced to 1 1/2 cups. Off heat, beat in the flour-butter mixture; boil, stirring, for 1 min. Correct seasoning. Arrange the brown braised onions and sauteed mushrooms around the brains and strain the sauce over them. If not served right away, film the sauce with a spoonful of stock or melted butter.
Just before serving, set over low heat to warm throughout for 3-4 min without simmering. Off heat, tip dish, add butter and baste brains and vegetables with the sauce until the butter is absorbed. Decorate with croutons [shaped white bread sauteed in clarified butter] and parsley. Serve over rice or with parsley potatoes and green beans with a light red Burgundy or Macon.
2 c macon (or burgundy)
1 c brown stock,or canned bouillon
1/4 t thyme
4 sprigs parsley
1 bay leaf
1 cl garlic,mashed
1 1/2 lb calve's brains,soaked and peeled
1/2 T tomato paste
2 T flour,mashed to a paste w/
2 T butter,softened
1 salt and pepper
24 sm onions,brown-braised
1/2 lb fresh mushrooms, sauteed in butter
2 T butter,Softened
12 lg croutons
2 T parsley, minced
Bring the wine and stock to the simmer with the herbs and garlic. Add the brains, bring to the simmer, and cook uncovered at just below the simmer for 20 min. allow the brains to cool in the soaking liquid for 20 min so they absorb flavor and firm up. Drain them, slice into 1/2" slices and arrange in a serving dish. Beat the tomato paste into the cooking stock and boil down rapidly until the liquid is reduced to 1 1/2 cups. Off heat, beat in the flour-butter mixture; boil, stirring, for 1 min. Correct seasoning. Arrange the brown braised onions and sauteed mushrooms around the brains and strain the sauce over them. If not served right away, film the sauce with a spoonful of stock or melted butter.
Just before serving, set over low heat to warm throughout for 3-4 min without simmering. Off heat, tip dish, add butter and baste brains and vegetables with the sauce until the butter is absorbed. Decorate with croutons [shaped white bread sauteed in clarified butter] and parsley. Serve over rice or with parsley potatoes and green beans with a light red Burgundy or Macon.
Monday, March 12, 2007
Chocolate Pretzels (Schokoladebrezeln)
Chocolate, coffee, and cinnamon flavors these pretzels. This recipe comes from "The Joy of Cookies" by Sharon Tyler Herbst. These sound quite tasty and don't require yeast. Prep time and cook time are guesses since I haven't made this yet. 1 hour of refrigeration time is not included in the times.
30 servings 2 1/2 dozen 1¼ hours 1 hour prep
Change to: dozen US Metric
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder, plus
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup butter, softened plus
2 tablespoons butter
1 cup granulated sugar
2 teaspoons instant coffee powder
1 egg
1 teaspoon vanilla extract
1 egg white, beaten with
2 tablespoons water, for glaze
1/4 cup coarse decorator sugar
In a medium bowl, stir together flour, cocoa, salt and cinnamon; set aside. In a small mixing bowl, beat butter, sugar and coffee powder together until light and fluffy. Blend in egg and vanilla. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Form dough into a log 11 inches long and 2 inches in diameter. Wrap in waxed paper; refrigerate 1 hour or until firm.
Preheat oven to 350 degrees farenheit. Grease 3 large baking sheets.
On a lightly floured surface, cut chilled dough into 3/8-inch-thick slices. Refrigerate half the slices. Using your palms, roll each slice back and forth on work surface into a rope about 14" long and 1/4" in diameter. Shape each rope into a pretzel. Using a metal spatula, transfer pretzels to a cutting board or other work surface(really, no kidding. transfer, transfer, transfer! otherwise your pretzels will stick to the baking sheet). Brush pretzels with egg glaze; sprinkle with coarse sugar.
Bake 8 to 11 minutes, or until firm to the touch. Cool on racks. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
From "The Cookie Lady"
30 servings 2 1/2 dozen 1¼ hours 1 hour prep
Change to: dozen US Metric
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder, plus
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup butter, softened plus
2 tablespoons butter
1 cup granulated sugar
2 teaspoons instant coffee powder
1 egg
1 teaspoon vanilla extract
1 egg white, beaten with
2 tablespoons water, for glaze
1/4 cup coarse decorator sugar
In a medium bowl, stir together flour, cocoa, salt and cinnamon; set aside. In a small mixing bowl, beat butter, sugar and coffee powder together until light and fluffy. Blend in egg and vanilla. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Form dough into a log 11 inches long and 2 inches in diameter. Wrap in waxed paper; refrigerate 1 hour or until firm.
Preheat oven to 350 degrees farenheit. Grease 3 large baking sheets.
On a lightly floured surface, cut chilled dough into 3/8-inch-thick slices. Refrigerate half the slices. Using your palms, roll each slice back and forth on work surface into a rope about 14" long and 1/4" in diameter. Shape each rope into a pretzel. Using a metal spatula, transfer pretzels to a cutting board or other work surface(really, no kidding. transfer, transfer, transfer! otherwise your pretzels will stick to the baking sheet). Brush pretzels with egg glaze; sprinkle with coarse sugar.
Bake 8 to 11 minutes, or until firm to the touch. Cool on racks. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
From "The Cookie Lady"
Beer Carrots
4 large carrots
1 tablespoon butter
1 cup dark beer
1/4 teaspoon salt
1 teaspoon sugar
Peel and slice carrots into long, thin slices. Melt butter in medium-size frying pan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot.
1 tablespoon butter
1 cup dark beer
1/4 teaspoon salt
1 teaspoon sugar
Peel and slice carrots into long, thin slices. Melt butter in medium-size frying pan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot.
Slow Cooker-Marinara Sauce with Spaghetti
Makes 12 servings
2 cans (28 oz. each) crushed tomatoes with Italian herbs
1 can (6 oz.) tomato paste
1 large onion, chopped (1 cup)
8 cloves garlic, finely chopped
1 tbs. olive oil or vegetable oil
2 tsp. Sugar
1 tsp. dried oregano leaves
1 tsp. Salt
1 tsp. Pepper
12 cups hot cooked spaghetti, for serving
Shredded Parmesan cheese, if desired
Mix all ingredients except spaghetti and cheese in 3 1/2 to 6 qt. slow cooker. Cover and cook on LOW 8 to 10 hrs. (or HIGH 4 to 5 hrs.) Serve over spaghetti. Sprinkle with cheese.
Per serving: cal 255 , fat 2 g , sat fat 0 g , cho 0 mg , sod 670 mg , carb 54 g , fib 4 g , prot 9 g
2 cans (28 oz. each) crushed tomatoes with Italian herbs
1 can (6 oz.) tomato paste
1 large onion, chopped (1 cup)
8 cloves garlic, finely chopped
1 tbs. olive oil or vegetable oil
2 tsp. Sugar
1 tsp. dried oregano leaves
1 tsp. Salt
1 tsp. Pepper
12 cups hot cooked spaghetti, for serving
Shredded Parmesan cheese, if desired
Mix all ingredients except spaghetti and cheese in 3 1/2 to 6 qt. slow cooker. Cover and cook on LOW 8 to 10 hrs. (or HIGH 4 to 5 hrs.) Serve over spaghetti. Sprinkle with cheese.
Per serving: cal 255 , fat 2 g , sat fat 0 g , cho 0 mg , sod 670 mg , carb 54 g , fib 4 g , prot 9 g
Slow Cooker Hot German Potato Salad
Makes 6 servings
5 med. potatoes (about 1 3/4 lbs.), cut into 1/4" slices
1 large onion, chopped
1/3 cup water
1/3 cup cider vinegar
2 tbs. all-purpose flour
2 tbs. Sugar
1 tsp. Salt
1/2 tsp. celery seed
1/4 tsp. Pepper
4 slices crisply cooked bacon, crumbled
Mix potatoes and onion in 3 1/2-6 qt. slow cooker. Mix remaining ingredients except bacon; pour into cooker. Cover and cook on LOW 8-10 hrs. or until potatoes are tender. Stir in bacon.
Per serving: cal 160 , fat 2 g , sat fat 1 g , cho 5 mg , sod 470 mg , carb 35 g , fib 3 g , prot 4 g
5 med. potatoes (about 1 3/4 lbs.), cut into 1/4" slices
1 large onion, chopped
1/3 cup water
1/3 cup cider vinegar
2 tbs. all-purpose flour
2 tbs. Sugar
1 tsp. Salt
1/2 tsp. celery seed
1/4 tsp. Pepper
4 slices crisply cooked bacon, crumbled
Mix potatoes and onion in 3 1/2-6 qt. slow cooker. Mix remaining ingredients except bacon; pour into cooker. Cover and cook on LOW 8-10 hrs. or until potatoes are tender. Stir in bacon.
Per serving: cal 160 , fat 2 g , sat fat 1 g , cho 5 mg , sod 470 mg , carb 35 g , fib 3 g , prot 4 g
Slow Cooker Georgia-Style Barbecued Turkey Sandwich
Makes 12 sandwiches
4 turkey thighs (2 1/2 to 3 lbs.), skin removed
1/2 cup firmly packed brown sugar
1/4 cup prepared mustard
2 tbs. Ketchup
2 tbs. cider vinegar
2 tbs. Louisiana-style hot pepper sauce
1 tsp. Salt
1 tsp. coarsely ground black pepper
1 tsp. crushed red pepper flakes
2 tsp. liquid smoke
12 sandwich buns, split
1/2 pint (1 cup) creamy coleslaw (from deli)
Spray 4-6 qt. slow cooker with nonstick cooking spray. Place turkey in spray slow cooker. In small bowl, combine all remaining ingredients except buns and coleslaw; mix well. Pour over turkey, turning turkey as necessary to coat. Cover; cook on LOW for 8-10 hrs. Remove turkey from slow cooker; place on large plate. Remove meat from bones; discard bones. Shred turkey with 2 forks. Return turkey to broth; mix well. To serve, with slotted spoon, place about 1/3 cup turkey mixture onto bottom half of each bun. Top each with rounded tbsp. coleslaw. Cover with top halves of buns.
Per serving: cal 260, fat 6g, sat fat 2g, chol 45mg, sod 560mg, fib 2g, prot 18g
4 turkey thighs (2 1/2 to 3 lbs.), skin removed
1/2 cup firmly packed brown sugar
1/4 cup prepared mustard
2 tbs. Ketchup
2 tbs. cider vinegar
2 tbs. Louisiana-style hot pepper sauce
1 tsp. Salt
1 tsp. coarsely ground black pepper
1 tsp. crushed red pepper flakes
2 tsp. liquid smoke
12 sandwich buns, split
1/2 pint (1 cup) creamy coleslaw (from deli)
Spray 4-6 qt. slow cooker with nonstick cooking spray. Place turkey in spray slow cooker. In small bowl, combine all remaining ingredients except buns and coleslaw; mix well. Pour over turkey, turning turkey as necessary to coat. Cover; cook on LOW for 8-10 hrs. Remove turkey from slow cooker; place on large plate. Remove meat from bones; discard bones. Shred turkey with 2 forks. Return turkey to broth; mix well. To serve, with slotted spoon, place about 1/3 cup turkey mixture onto bottom half of each bun. Top each with rounded tbsp. coleslaw. Cover with top halves of buns.
Per serving: cal 260, fat 6g, sat fat 2g, chol 45mg, sod 560mg, fib 2g, prot 18g
Slow Cooker Fiesta Tamale Pie
3/4 cup yellow cornmeal
1 cup beef broth
1 lb. extra-lean ground beef
1 tsp. chili powder
1/2 tsp. ground cumin
1 (14 to 16 oz.) jar thick and chunky salsa
1 (16 oz.) can whole-kernel corn, drained
1/4 cup sliced ripe olives
2 oz. reduced-fat Cheddar cheese, shredded (1/2 cup)
In a large bowl, mix cornmeal and broth; let stand 5 min. Stir in beef, chili powder, cumin, salsa, corn and olives. Pour into a 3 1/2 qt. slow cooker. Cover and cook on LOW 5 to 7 hrs. or until set.
Sprinkle cheese over top; cover and cook another 5 min. or until cheese melts.
Per serving: cal 350, carb 34g, prot 21g, fat 16g, sat fat 0g, chol 57mg, sod 935mg
1 cup beef broth
1 lb. extra-lean ground beef
1 tsp. chili powder
1/2 tsp. ground cumin
1 (14 to 16 oz.) jar thick and chunky salsa
1 (16 oz.) can whole-kernel corn, drained
1/4 cup sliced ripe olives
2 oz. reduced-fat Cheddar cheese, shredded (1/2 cup)
In a large bowl, mix cornmeal and broth; let stand 5 min. Stir in beef, chili powder, cumin, salsa, corn and olives. Pour into a 3 1/2 qt. slow cooker. Cover and cook on LOW 5 to 7 hrs. or until set.
Sprinkle cheese over top; cover and cook another 5 min. or until cheese melts.
Per serving: cal 350, carb 34g, prot 21g, fat 16g, sat fat 0g, chol 57mg, sod 935mg
Cheesy Broiled Flounder
2 lb flounder or white fish
2 tablespoon lemon juice
1/2 cup parmesian cheese
1/4 cup butter, softened
3 tablespoon mayonnaise
3 each green onions, chopped
1/4 teaspoon salt
1 each dash of hot sauce
Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists and parsley if desired.
2 tablespoon lemon juice
1/2 cup parmesian cheese
1/4 cup butter, softened
3 tablespoon mayonnaise
3 each green onions, chopped
1/4 teaspoon salt
1 each dash of hot sauce
Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists and parsley if desired.
Vanilla Almond Coffee
1/3 c Ground coffee
1 ts Vanilla extract
1/2 ts Almond extract
1/4 ts Anise seeds
Place coffee in a blender or food processor fitted with a steel blade. In cup, combine remaining ingredients. With processor running, add flavorings. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator Yields: mix for eight 6 ounce servings.
1 ts Vanilla extract
1/2 ts Almond extract
1/4 ts Anise seeds
Place coffee in a blender or food processor fitted with a steel blade. In cup, combine remaining ingredients. With processor running, add flavorings. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator Yields: mix for eight 6 ounce servings.
Subscribe to:
Posts (Atom)
