**Brandied Espresso:
***Sweetened Whipped Cream:
RECIPES FOR
AUGUST 1999
CLASSIC TIRAMISU
6 egg yolks
1 1/4 c. sugar
1 1/4 c. mascarpone*
1 3/4 c. heavy(whipping) cream
2 pkg. ladyfingers
1/3 c. coffee liqueur or brandied espresso**
Sweetened whipped cream***
Unsweetened cocoa powder for garnish
Chocolate curls for garnish
Combine eggs yolks and sugar and whip
until thick and lemon colored, about 1 min.
Place in top of double boiler over boiling water.
Reduce heat to low and cook 8-10 min., stirring constantly.
Remove from heat.
Add mascarpone cheese, beating well.
Whip heavy cream until stiff peaks form.
Fold into egg yolk mixture; set aside.
Line bottom and sides of quart bowl with ladyfinger halves.
Brush with coffee liqueur.
Spoon half of egg yolk cream mixture into lady finger bowl.
Repeat lady fingers, espresso and cream layers.
Garnish with whipped cream, cocoa and chocolate curls.
Cover and refrigerate several hours or overnight.
10-12 servings
*Sub for mascarpone cheese:
Combine 8z cream cheese, 1/4 c. Sour cream and 2 tbl.
Whipping cream, mix until blended and fluffy.
Combine 1/3 c. Hot water and 2 tsp. Instant coffee granules.
Stir until coffee is dissolved. Blend in 1 tsp. Brandy.
Combine ½ c. Whipping cream, 1 tbl.
Unsifted confectioners Sugar and 1/4 tsp.
Vanilla extract. Whip until stiff peaks form.
TIRAMISU CAKE
Soaking Liquid
3 cups freshly made espresso
or other strong coffee
1/4 cup sugar
3 tbl. Kahlua
Mascarpone Cream
1 cup sugar
1 tsp. cornstarch
Yolks from 6 large eggs
2 tubs (8 oz. each) mascarpone cheese
1/4 cup Just whites powdered egg whites
two 7 oz. pkg. ladyfingers (about 24)
1.5 oz. bittersweet chocolate
Set aside to cool.
Fold a 27" long sheet of plastic wrap in half lengthwise,
then in half again.
Wrap around inside of a 9" spingform pan.
Whisk 1/4 cup sugar and the cornstarch in a small heavy saucepan to mix.
Whisk in egg yolks and reserved 1/3 cup espresso until well blended.
As mixture thickens (don't let boil), start whisking constantly
and cook 8-10 min. until thick as mayonnaise.
Remove from heat; let cool.
Scrape mascarpone cheese into a large bowl.
Stir gently with a rubber spatula to soften.
Gradually fold in egg-yolk mixture.
In a large bowl, prepare powdered egg whites as directed on package.
Beat with mixer on medium speed until soft peaks form when beaters are lifted.
Increase speed to high and gradually beat in remaining 3/4 cup sugar.
Beat until sugar dissolves and firm, shiny peaks form when beaters are lifted.
Briskly stir about 1/3 into the cheese mixture, then gently fold in remaining whites.
To Assemble:
Quickly dip each lady finger into soaking liquid.*
Arrange 21 on plastic wrap around sides of pan.
Cover bottom of pan with 9 soaked ladyfingers, trimming to fit.
Spread 1/3 the mascarpone cream evenly in pan;
sprinkle with 2 tbl. chocolate.
Repeat with remaining ladyfingers, cream and chocolate.
Cover with plastic wrap and
refrigerate at least 24 hours or up to 4 days.
To Serve;
Remove pan sides and plastic wrap. Set cake on platter. Serves 20
*You need to dip these very fast or they disintegrate.
Next time I would arrange the ladyfingers around the pan and
then put the soaking liquid in a spray bottle and spray them.
click below for
"Lite Tiramisu"
ref:8/01/99
CHUTNEY CHICKEN SALAD
2 cups diagonally sliced celery
4 green onions with tops, diced
1-5 oz. can sliced water chestnuts, drained
In a large bowl,
combine above ingredients and mix well.
Dressing:
1 cup mayonnaise
1/4 to 1/2 cup mango chutney
1/4 cup fresh lime juice
2 teaspoons grated lime peel
1 tsp curry powder
1/2 tsp salt
Combine dressing ingredients and whisk until well blended.
Pour dressing over chicken mixture and toss to coat well.
Line large salad bowl or individual plates with lettuce.
Mound chicken salad on lettuce.
Garnish with bacon bits and
chopped almonds or macadamia nuts.
Surround outer edge with avocado slices.
Serves 8 (about 3/4 cup servings)
from Maui
ref:8/08/99
MANGO CHUTNEY
4 red peppers (chili), seeds removed
5 ½ c. sugar
3 c. seedless raisins
10 c. green mango slices
1 large onion, sliced
1 tsp. salt
1/4 c. fresh orange peel
½ c. chopped green ginger root
2/3 c. blanched chopped almonds
1 clove garlic, chopped fine
Boil vinegar and sugar about 5 minutes.
Add sliced mangoes and other ingredients.
Mix all ingredients and boil slowly,
stirring frequesntly until thick (about ½ hour).
Place in sterilized jars and seal tightly.
Yield: 4 quarts
From: 50th Anniversary Best Of Our Favorite Recipes 1946-1996
ref: 8/8/99
Pacific Fish Marinade
l cup soy sauce
l/2 cup Asian Sesame oil
l/2 cup lime juice
l/4 cup Mirin (sweet cooking saki)
2 tbls. chopped fresh ginger
2 cloves garlic chopped
2 tbls. red pepper flakes
Soak fish a couple hours or overnight.
From My Friend Bev
in Maui
ref:8/15/99
BUTTERMILK BROWNIES
Bring to boil:
1 stick margarine
1 c. water
1/4 cup Hershey's cocoa
1/ 2 cup Crisco
Take off the burner and add (mix before adding):
2 cup flour
½ tsp. salt
2 cup sugar
Then add:
½ cup buttermilk
1 tsp. soda
2 eggs
1 tsp. vanilla
Mix well and pour into 11x17" pan - greased and floured.
Bake 20 min. at 400°F.
Frost while warm.
Frosting:
Bring to boil:
1 stick margarine
1/3 cup buttermilk
1/4 cup cocoa
Remove from burner and add 1 box powdered sugar,
1 tsp. vanilla, 1 cup nuts.
Thanks to my friend Penny
Maui/Colorado
ref:8/22/99
Cabbage Salad with Chicken
2 green onions, chopped
2 chicken breasts, cooked and cubed
2 tbl. sesame seeds
½ cup sliced almonds
1 tbl. oil
1 pkg. chicken-flavored ramen noodles, uncooked
½ cup oil
3 tbl. rice vinegar
2 tbl. sugar
1 tsp. salt
½ tsp. pepper
the cabbage, onion, and cubed chicken.
Set aside.
In a skillet toast the sesame seeds,
ramen noodles and almonds
in 1 tbl. of oil over medium heat.
In a small bowl blend
the envelope of ramen seasoning,
½ cup oil, vinegar, sugar, salt, and pepper.
Add the ramen noodles, nuts, seeds,
and dressing to the cabbage mixture
just before serving.
Toss well.
Makes 4 servings.
Marcia
Maui and North Carolina
ref:8/29/99
