recipelink.com Chat Room Recipe Swap
01-05-2000 – Off Topic Recipes (5)
MrD:KY (11:12:28) : PALET OF SHRIMP AND EGGPLANT
La Ballahou
Hotel Manapany, Anse des Cayes
St. Barths
1 lb shrimp (shelled)
2 small eggplant (skinned)
2 tblsps olive oil
2 shallots
2 tblsps Ricard
4 tblsps white wine
1/4 cup of cream
8 oz butter
1 sprig rosemary
Dice the eggplant & shrimp (keeping 4 for decorations) & saute each briskly in oil until colored.
Combine Ricard, shallots, wine & reduce. Add cream and butter & stir until thickened. Add
rosemary & remove from heat. Place diced eggplant & shrimp in a ring mold. Unmold & top with
whole shrimp. Pour rosemary sauce around plate & dress with rosemary leaves & sauteed eggplant
chips. Serves four.
MED/TN (02:03:46) : For William,.TN
Superfine sugar, known in Britain as
castor (or caster ) sugar, is more finely granulated. Because
it dissolves almost instantly, superfine sugar is perfect for
making meringues and sweetening cold liquids. It can be
substituted for regular granulated sugar cup for cup.
Confectioners' or powdered sugar is granulated sugar that
has been crushed into a fine powder. To prevent clumping, a
small amount (about 3 percent) of CORNSTARCH is added.
Confectioners' sugar labeled XXXX is slightly finer than that
labeled XXX but they can be used interchangeably and both
may need to be sifted before using. Because it dissolves so
readily, confectioners' sugar is often used to make icings and
candy. It's also used decoratively, as a fine dusting on
desserts.
One and three-quarters (packed) cups
confectioners' sugar equals 1 cup granulated sugar.
Marie (01:06:38) : Jungle Juice--
any white liquor...you want......./ what tammy did was
...rum - vodka - tequilla
fruit punch and gingerale....and as many different fruits as you
want....we had
kiwi.. cantaloupe...honeydew....watermelon...pineapple...apple..tangerines...
lemons and limes...
dawn-ny (12:08:11) : Title: Recipes - Ricotta Cheesecake (2)
Posted By: Gay R.
Date: September 13th 1999
In Reply to: ISO: ricotta cheesecake
Board: A Board For Bakers
Colleen, here is a recipe from "Preserving Our Italian Heritage"
Ricotta Cheese Cake
1 (3 lb.) can ricotta
2 cups sugar
1/2 cup flour
1 tsp. vanilla
1 lemon and 1 orange rind, grated
1/2 cup graham cracker crumbs
8 eggs, separated
3 tbsp. anisette
3 tbsp. creme de cocoa
1/4 cup chocolate chips
1/2 cup whipped cream (optional)
2 tbsp. butter, softened
Beat ricotta until smooth, gradually adding 1 1/2 cups of sugar and egg yolks.
Add flour, vanilla, orange and lemon rind. Beat egg whites with 1/2 cup sugar.
Fold whipped cream, egg whites and chocolate bits into the ricotta mixture.
Turn into a 12" spring form pan which has been buttered and sprinkled with
graham cracker crumbs. Bake in preheated oven 425 Degrees F. for 10 minutes.
Lower temperature to 350 Degrees F. and bake 1 hour. Turn off heat and allow
to cool in oven with door closed.
Refrigerate.
Torta di Ricotta (Ricotta Cheesecake) by Mimi Rippee from Global Gourmet website
1/2 cup golden raisins
1/4 cup Grand Marnier or cognac
32 ounces ricotta cheese
6 eggs, at room temperature
1 cup sugar
1/3 cup all purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 orange
1/2 cup pine nuts, lightly toasted
Grease and flour one 9 inch springform pan. Set aside.
Place the raisins in a small bowl. Cover with Grand Marnier and allow to
macerate. Preheat oven to 325 Degrees F.
Meanwhile, beat the ricotta cheese with an electric beater until fluffy. Add
eggs, one at a time. Then add the sugar, flour, salt, cinnamon, nutmeg, vanilla
and zest. Fold in the raisins and pine nuts.
Pour batter into prepared pan. Bake until cheesecake is golden, and firm in
the middle - about 1 hour and 10 minutes.
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