recipelink.com Chat Room Recipe Swap
Assorted Recipes - 2000-10-07 (9)

Betty,.Athens,.Ga. (09:08:28) :

KAHLUA

4 cup water
3 cup sugar
12 tsp.instant coffee
5 teaspoon vanilla
2tsp glycerin (opp.)
1 qt. Vodka

Combine the first 3 ingr., simmer 1 hour and cool, add last 3 ingr. May add caramel flavor to taste like Tia-Maria

Terrie,.MD (04:07:39) :

Lentil Soup

2 russet (baking) potatoes
2 medium carrots, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
3 garlic cloves, chopped fine
1 medium onion, chopped fine
2 tablespoons unsalted butter
1 pound lentils, picked over and rinsed
about 2 cups)
8 cups low-salt chicken broth (or use a combination of water and broth)
Optional garnish: chopped fresh parsley leaves

Peel potatoes and cut into 1/4-inch dice. In a 5- to 6-quart heavy kettle cook potatoes, carrots, celery, garlic, and onion in butter over moderate heat, stirring frequently, until onion is softened, about 4 minutes. Add lentils, broth, and salt and pepper to taste and simmer, uncovered, stirring occasionally, 45 minutes, or until vegetables are tender and soup is thickened. Serve soup garnished with parsley.

Makes about 12 cups.

Terrie,.MD (11:34:03) :

Provencale Potato Ragout with Green Olives
From Cooking Light magazine - this was a big hit
with my family.

1/2 TBL olive oil
1-1/2 cups thickly sliced onion
3-1/2 cups coarsely chopped seeded tomato (canned
is fine)
4 cups cubed peeled baking potato (about 2 pounds,
1” cubes or a bit larger)
1-1/2 cups water
1/2 tsp salt
1/4 tsp pepper
6 thyme sprigs (or use 1/2 tsp dried)
3 bay leaves
1/2 cup good green olives, pitted and sliced thickly

Heat olive oil in large nonstick skillet over
medium-high heat. Add onion, and saute 10 minutes
or until soft, stirring frequently.

Add tomato, cook 10 minutes or until the liquid
almost evaporates, stirring frequently. Add potato
and next 6 ingredients; bring to boil. Cover, reduce
heat, and simmer 40 minutes or until potato is
tender, stirring occasionally.

Stir in olives; cook an additional 5 minutes. Discard
thyme and bay leaves. Yields 6 servings.

NOTES: I put the whole thing into a casserole dish
after sauteing the onions, and baked at 350F for
about 1-1/2 hours.

tina,.ms (08:05:18) :

ITALIAN CREAM CHEESE CAKE
1 stick real butter
1/2 cup wesson oil
2 cups sugar
5 eggs yolks
2 cups plain flour
1 tsp. soda
1 cup buttermilk
1 tsp vanilla flavoring
1 cup chopped pecans
1 cup coconut
5 egg whites (beaten)

cream butter & oil--add sugar & beat until smooth--add egg yolks--beating well--combine flour and soda together add to 1st. mixture alternating with the buttermilk--stir in the flavoring and add the nuts and coconut--fold in the egg whites--pour into 3 greased and floured pans--350 degrees 25 minutes

ROSTING
1 8 oz cream cheese soften
1/2 stick real butter
1 box powered sugar
1 tsp. vanilla flavoring

beat cream cheese and butter until smooth--add powered sugar--mix well--add flavoring and mix top each cake layer with the frosting and nuts--

calliope,.NY (08:03:42) :

ZABAGLIONE....2 versions here.....

Zabaglione # 1

5 large egg yolks
5 tablespoons sugar
12 tablespoons sweet Marsala wine
Lady fingers or Savoiardi cookies for serving

1. TO COOK THE ZABAGLIONE: Set up a double boiler or a
medium-size stainless-steel bowl over a pot of
simmering water. Check to make sure the bottom of
the bowl is not touching the water, or the eggs may
scramble.

2. With a hand held electric mixer, beat the egg yolks
and sugar together until pale yellow. Add the
Marsala and set the bowl over the simmering water.
Continue to beat with the electric mixer until the
eggs triple in volume, thicken and reach a
temperature of 140° F., as registered on an instant
thermometer. Be sure to beat the eggs until they
reach this temperature at which salmonella bacteria
is killed. This will take about 10 to 15 minutes. Be
sure to move the beater around the bowl so the eggs
cook evenly; there will be quite a bit of
spattering.

3. TO SERVE THE ZABAGLIONE: Transfer the mixture to
wine glasses and serve immediately accompanied by
ladyfingers or Italian cookies known as "Savoiardi."
An alternative way to serve this is to take slices
of pound cake or panettone and set them on a broiler
pan. Cover the cake slices with a layer of sliced
strawberries or peeled Comice pear, and ladle a
portion of the zabaglione over the fruit. Broil the
slices for a minute or until the zabaglione is
bubbling and lightly browned. Serve immediately.

VERSION #2......

CLASSIC ZABAGLIONE

This recipe can be prepared in 45 minutes or less.

This foamy custard is a traditional Italian dessert. Delicious with no
accompaniment at all, it's even better spooned over fresh fruit or served with
biscotti.

Be sure to have anything else you plan to serve with the zabaglione ready to go,
as it really is best eaten just seconds off the stove.

3 large egg yolks
1/4 cup sugar
2 tablespoons dry Marsala

Have ready an instant-read thermometer in a cup of hot water. In a metal bowl with a whisk or a
hand-held electric mixer beat together all ingredients until combined well. Set bowl over a saucepan
of barely simmering water and beat mixture until tripled in volume and thermometer registers 140°F,
about 5 minutes. To ensure that eggs are cooked, beat mixture 3 minutes more.

Serve zabaglione immediately. ....serves...4

calliope,.NY (07:59:59) :

BRUTTI MA BUONI...hazelnut,vanilla and chocolate "cookies"

Some combinations of words, like the Italian
"brutti ma buoni," are a lot of fun to say; they
seem to roll off the tip of your tongue. What's
even funnier is the translation: "ugly but good."
And a name like that is particularly humorous for
something edible, like these delicious
hazelnut-and-meringue cookies.

BRUTTI MA BUONI
Makes 32 cookies...I'd cut this in half as they probably don't
keep well, especially if its humid.

2 cups hazelnuts (10 ounces)
9 large egg whites
1 cup plus 3 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
4 ounces semisweet chocolate, coarsely
chopped

1. Heat oven to 325 degrees. Line a
baking sheet with parchment paper, and
spread hazelnuts in a single layer on
the sheet. Place in the oven and toast
until nuts smell sweet and fragrant,
about 10 to 12 minutes. Wrap the warm
nuts in a coarse textured kitchen towel.
Rub to remove skins from nuts, and
discard. Coarsely chop hazelnuts; set
aside.

2. In the bowl of an electric mixer
fitted with the whisk attachment, beat
the egg whites on low speed until foamy.
Add sugar gradually, beating on
medium-high, until stiff peaks form and
the meringue is stiff and shiny, about 3
to 5 minutes. (You can also beat the egg
whites by hand using a balloon whisk;
the beating times will approximately
twice as long.)

3. Fold in chopped hazelnuts, vanilla
extract, and salt using a large rubber
spatula.

4. Transfer mixture to a shallow,
heavy-bottomed saucepan. Set over
medium-low heat and cook, stirring
constantly, until the mixture is light
brown and pulls away from the sides of
the pan, about 15 to 20 minutes. Remove
from heat. Transfer to a medium bowl to
cool slightly, about 5 minutes. Fold in
chocolate chips.

5. Using two spoons, drop a heaping
tablespoon of batter onto a baking sheet
lined with a nonstick baking mat,
repeat, spacing them 1 1/2 inches apart.
Bake until cookies are firm to the touch
but still soft and chewy inside, about
25 to 30 minutes. Remove to rack and
cool.

calliope,.NY (07:58:15) :

Espresso Zabaglione

* 4 egg yolks
* 1/4 cup of sugar
* 1/4 teaspoon nutmeg
* 2 tablespoons strong coffee or 1/2 teaspoons
instant espresso powder dissolved in 2
tablespoons warm water
* 2 tablespoons coffee liqueur
* 1/2 cup grated semisweet chocolate

1. In the top of a double boiler, whisk the egg
yolks and sugar to a creamy consistency. In the
bottom half of the double boiler, bring a small
amount of water to the simmer. Place the egg
mixture over the shimmering water, making sure the
bottom f the pan doesn't touch the water. beat the
mixture well with a whisk until it begins to
thicken, about 5 minutes. Be careful not to beat
too long or you will cook the eggs.
2. Remove the top of the double boiler from the
heat and whisk in the nutmeg, espresso and coffee
liqueur. Return the pan to the double boiler and
whisk until the mixture increases in volume and
becomes light and fluffy, about 3-5 minutes. Remove
from the heat and spoon the zabaglione into dessert
dishes. Sprinkle with the grated chocolate and
serve immediately.

Serves four as a dessert

calliope,.NY (07:57:33) :

CHILLED RASPBERRY SABAYON

5 large egg yolks
1/2 cup sugar
1/4 cup Champagne
1/4 cup framboise eau-de-vie (clear raspberry brandy)*

1 1/4 cups chilled whipping cream

2 1/2-pint baskets raspberries
*Available at some liquor stores and specialty foods stores. If unavailable, use raspberry liquor instead.

Whisk first 4 ingredients in large metal bowl. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water). Using electric mixer, beat mixture until very thick and thermometer registers 160°F., about 12 minutes. Remove bowl from over water and set in larger bowl of ice. Let cool completely, whisking occasionally.
Using electric mixer fitted with clean beaters, beat cream to firm peaks. Gently fold into egg mixture. Chill sabayon until cold, about 1 hour. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Divide raspberries among 4 bowls or stemmed goblets. Spoon sabayon over raspberries and serve immediately.
Serves 4.

Grate some milk chocolate over the top and serve with almond cookies i.e. macaroons, biscotti...whatever...

calliope,.NY (07:56:45) :

FROZEN ITALIAN ZABAGLIONE TART WITH MARSALA-LEMON SAUCE

Zabaglione, the Italian custard made of egg yolks, Marsala and sugar, is
used as a frozen filling for a crunchy macaroon crust.

Crust
1 5.5-ounce package amaretti cookies (Italian macaroons)*
5 tablespoons unsalted butter, melted, hot

Filling
1/2 cup dried currants
1 1/2 cups sweet Marsala

3/4 cup sugar
10 large egg yolks
2 tablespoons dark corn syrup
2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg

1 1/3 cups chilled whipping cream

Sauce
2 cups sweet Marsala
1/2 cup sugar
2 teaspoons grated lemon peel
1/8 teaspoon ground nutmeg

5 fresh strawberries, halved

*Amaretti are available at Italian markets and some supermarkets.

For crust:
Preheat oven to 350°F. Finely grind amaretti cookies in processor (makes
about 1 1/2 cups crumbs). With processor running, gradually add melted
butter and process until crumbs begin to stick together. Press crust mixture
onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.
Bake crust until pale golden, about
6 minutes. Cool. Gently press up bottom of pan just to loosen crust from
sides (do not remove from pan). Place crust in freezer.

For filling:
Soak currants in 1/2 cup Marsala in small bowl for 1 hour.

Whisk remaining 1 cup Marsala, sugar and yolks in large metal bowl. Set bowl
over saucepan of rapidly simmering water and whisk until candy thermometer
inserted into mixture registers 170°F, about
4 minutes. Remove bowl from over water. Whisk in corn syrup, vanilla and
nutmeg. Refrigerate zabaglione until cool, whisking occasionally, about 20
minutes.

Beat cream in bowl to stiff peaks. Add zabaglione and beat just until
smooth. Drain currants and fold into zabaglione (reserve Marsala for another
use). Place in freezer until slightly stiffened but not frozen, about 1
hour.

Spoon zabaglione cream into crust, mounding in center. Freeze until almost
firm, about 2 hours. Cover and freeze until firm, at least 6 hours or
overnight.

For sauce:
Stir Marsala and sugar in heavy medium saucepan over medium heat until sugar
dissolves. Increase heat and boil until syrup is reduced to generous 2/3
cup, about 17 minutes. Add lemon peel and nutmeg and boil 1 minute. Cool
slightly. (Can be prepared 8 hours ahead. Let stand at room temperature.
Rewarm over low heat before serving.)

Remove tart from pan. Transfer tart to platter. Arrange strawberries around
top edge of tart. Cut into wedges. Serve, passing warm sauce separately.

calliope,.NY (07:56:01) :

Tiramisu
Executive Chef Romano Resen Makes 8 to 10
Hotel Principe di Savoia, Milan, Italy Servings

In Italy, the filling for a traditional Tiramisu is
made by blending mascarpone cheese with raw egg yolks
and then lightening the mix by blending it with
whipped egg whites. Because raw eggs carry the risk of
salmonella, in our filling, we have omitted them
entirely and added a bit more whipped cream for volume
and lightness.

1 cup water
6 tablespoons sugar
2 tablespoons "instant" espresso coffee
1/4 cup sweet Marsala wine or orange juice
1 cup (8 ounces) mascarpone cheese or
other mild cream cheese
1 teaspoon vanilla extract
1/4 cup dark rum or Cognac or orange juice
1 cup heavy cream
8 ounces lady fingers, Italian "Savoiardi"
cookies, or sponge cake, or angel food cake
cut into pieces about 1/2-inch thick,
2 inches long and 1-inch wide
1 tablespoon unsweetened cocoa powder

1. TO MAKE THE ESPRESSO SOAKING SYRUP: Set aside a 13 x
9-inch glass baking pan. In a small saucepan, bring
the water, 3 tablespoons of the sugar, and the
instant espresso coffee to a boil. Remove the
saucepan from the heat and cool to room temperature.
When cool, add the Marsala wine and transfer the
mixture to a shallow plate.

2. TO MAKE THE FILLING: In a bowl, blend the mascarpone
together with the remaining 3 tablespoons of sugar,
vanilla and rum and 2 tablespoons of the espresso
soaking syrup. Beat until smooth. Whip the cream
until stiff and fold it into the cheese mixture.

3. TO ASSEMBLE THE TIRAMISU*: Quickly dip the lady
fingers or cake pieces (don't saturate them) on both
sides into the espresso syrup and make one layer of
dipped cake in the baking pan. Top with half of the
mascarpone and whipped cream mix. Dip the remaining
cookies in the espresso syrup and create a second
layer. Evenly spread the remaining half of the
mascarpone and whipped cream mix over the top. Cover
the baking pan with plastic wrap and refrigerate for
at least 2 hours. The Tiramisu can be prepared a day
or two ahead. Right before serving, dust the top of
the Tiramisu with unsweetened cocoa powder. Serve
cold.

4. To make individual servings of Tiramisu, first
create some steel ring molds by removing the tops
and bottoms of tuna fish cans and washing the
remaining rings well. Set the rings on individual
plates and line each one with some soaked sponge
cake, then a layer of mascarpone, a layer of soaked
sponge cake and a layer of mascarpone. Cover and
refrigerate for at least 2 hours. Right before
serving, carefully remove the steel ring and dust
the top with unsweetened cocoa powder.

* To make individual servings of Tiramisu, first
create some steel ring molds by removing the tops
and bottoms of tuna fish cans and washing the
remaining rings well. Set the rings on individual
plates and line each one with some soaked sponge
cake, then a layer of mascarpone, a layer of soaked
sponge cake and a layer of mascarpone. Cover and
refrigerate for at least 2 hours. Right before
serving, carefully remove the steel ring and dust
the top with unsweetened cocoa powder.