Godiva Tiramisu

Recipe By : Godiva Liqueur Drink and Dessert Collection
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Godiva

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ounces Godiva Liqueur — divided
1/2 cup strong black coffee or espresso
20 ladyfingers
1 pound mascarpone cheese
2 large eggs — separated
1/3 cup confectioner’s sugar
4 ounces dark chocolate — grated

Mix 3 oz. of Godiva Liqueur with coffee and set aside. For each
serving, trim 4 ladyfingers to fit along the sides and bottom of a 1 cup
soufflé dish (picture shows a bottom, then vertical pieces at an angle
with much space between). Pour 1 oz. of the reserved coffee into each
soufflé dish and set aside. Beat together the mascarpone cheese, egg
yolks, sugar and remaining 2 oz of Godiva Liqueur until smooth. Whip
the egg whites until stiff, and fold into the cheese. Divide the
filling evenly among the soufflé dishes; sprinkle with chocolate and
refrigerate overnite.

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Smoked Tomato Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Smoked Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon Olive Oil
6 Slices Bacon — Diced
1 Large Onion — Chopped
3 Cloves Garlic — Chopped
1 Cup Red Wine
8 Large Tomatoes, Smoked — Diced
4 Cups Chicken Stock
1 Teaspoon Tomato Paste
2 Tablespoons Cayenne Pepper Sauce (Frank’s Original)
1 Tablespoon Fresh Thyme — Chopped
Salt And Pepper — To Taste

In a large stockpot, heat olive oil with bacon and cook until bacon is brown
and crispy. Add onion and garlic and saute until you can smell the aromas
being released. Add red wine and boil over high heat until reduced by half, 3
to 4 minutes. Tops. Add tomatoes and stock and cook over medium heat until
liquid has reduced by about one fourth, 10 to 15 minutes.

Add tomato paste, cayenne pepper sauce, and thyme. Puree with a hand blender
or in food processor, then place back in pan and reheat if needed. Season
with salt and pepper. Serve hot.

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Title: Delectabites
Categories: Cookies, Chocolate
Yield: 1 servings

1/2 c Butter; softened
1/4 c Powdered sugar
1 ts Vanilla
1 c Flour
1 c Finely chopped diamond
-walnuts
Additional powdered sugar
3 Bakers semi-sweet chocolate
; melted

1: Heat oven to 350
2: Mix butter, sugar and vanilla until blended. Gradually
stir in flour and walnuts.
3: Shape into crescents or 1 inch balls. Place on
ungreased cookie sheets.
4: Bake in upper third of oven 10 minutes or until firm
but not brown. Gently roll each cookie in additional sugar.
Cool on wire racks. Drizzle cookies with melted chocolate.
Let stand on wax paper until chocolate is firm. Makes 2
dozen.
Source Holiday Desserts Bakers, Diamond and Jell-O

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Island Ice Cream Soda

Recipe By : webmaster@godiva.com
Serving Size : 4 Preparation Time :0:45
Categories : Godiva Beverages
Company Ice Cream / Sherbert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Coconut Ice Cream—–
6 Large Egg Yolks
1 Pinch Salt
2 Cups Heavy Cream
15 Ounce Can Cream Of Coconut — (fx. Coco Lopez)
2 Tablespoons Dark Rum — -or-
2 Teaspoons Vanilla Extract
—–Pineapple-Ginger Syrup—–
1 Medium Pineapple — peeled and cubed
2 In. Piece Ginger Peel — slice thinly
1/2 Cup Granulated Sugar
—–Assembly—–
1 Cup Heavy Cream
1 Tablespoon Granulated Sugar
1/2 Teaspoon Vanilla Extract
32 Oz. Bottle Seltzer Water — chilled
—–For Garnish—–
2 Tablespoons Macadamia Nuts — chopped
4 Pineapple Wedges

Make the coconut ice cream:

1. In a 4 1/2-quart bowl of a heavy-duty electric mixer set at
medium-high speed, using the wire whisk attachment, beat the egg
yolks and salt for 5 to 7 minutes, or until they are pale yellow
and form a thick ribbon when the whisk is lifted.

2. In a heavy, medium saucepan over medium heat, bring the cream
to a gentle boil. Remove the pan from the heat and gradually stir
1 cup of the hot cream into the beaten egg yolks until well blended.
Gradually stir this mixture back into the saucepan. Cook the
custard over medium-low heat, stirring constantly with a wooden
spoon, for 2 to 4 minutes, or until the custard has thickened
slightly. It is done when you can run your finger down the back of
the custard-coated spoon and a path remains in the custard for
several seconds. Do not allow the custard to come to a boil.

3. Remove the pan from the heat and immediately strain through
a sieve into a stainless steel bowl. Place the bowl over a larger
bowl of ice water and stir the custard for 5 to 10 minutes, or
until cool. Whisk in the cream of coconut and rum or vanilla.
Remove the bowl of custard from the bowl of ice water. Cover
the surface of the custard with plastic wrap and refrigerate for
at least 6 hours, or overnight, until very cold.

4. Scrape the chilled custard into the container of an ice cream
maker and freeze according to the manufacturer’s instructions.
Transfer the ice cream to a medium bowl. Cover the surface of
the ice cream with plastic wrap and cover the bowl tightly with
aluminum foil. Freeze the ice cream overnight.

Make the pineapple-ginger syrup:

1. In the bowl of a food processor fitted with the metal chopping
blade, combine the pineapple and ginger pieces. Process for 45
seconds, or until the mixture is pureed. Transfer the puree to a
medium, non-corrosive saucepan. Add the sugar to the puree and
cook over medium heat, stirring constantly with a wooden spoon
until the mixture comes to a boil. Lower the heat and simmer the
puree for 10 minutes. Remove the pan from the heat, and cool the
puree completely. Strain the puree through a fine-meshed sieve
into a medium bowl. Cover the bowl with plastic wrap and
refrigerate for at least 2 hours, until chilled.

Assemble the ice cream sodas:

1. In a chilled 4 1/2-quart bowl of a heavy duty electric mixer,
using the wire whip attachment, beat the cream, sugar, and
vanilla at medium-high speed until stiff peaks start to form. Fill
a pastry bag fitted with a star tip (such as Ateco #6) with the
cream. Refrigerate the cream until ready to use.

2. Pour 1/2 cup of the pineapple syrup into a tall, 16-ounce glass.
Add seltzer water almost to the top of the glass. Place a scoop
of the coconut ice cream on the side of the glass. Pipe a large
rosette of whipped cream next to the scoop. Top with 1/2
tablespoon of the macadamia nuts and garnish with a pineapple
wedge. Repeat this procedure to make 3 more ice cream sodas.
Serve immediately.

4 servings.

PREPARATION: 45 minutes plus chilling and freezing times.

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Title: Tomato Egg Drop Soup
Categories: Soups/stews
Yield: 4 servings

1 qt Chicken stock
2 md Fresh tomatoes, or: drained
1 c -canned tomatoes
2 sm Eggs
1/2 ts Sesame oil
2 ts Light soy sauce
1 ts Salt
1 tb Finely chopped scallions
– white part only
– (reserve tops for garnish

Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were
introduced less than 100 years ago, but nevertheless, they work
wonderfully in this soup.

PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh
tomatoes, peel, seed and cut into 1-inch cubes. If using canned
tomatoes, chop them into small chunks. Lightly beat the eggs, then
combine them with sesame oil in a small bowl. Add the light soy sauce
and salt to the simmering stock, and stir to mix them in well. Add
the tomatoes and simmer for 5 minutes. Next, stir in the scallions,
and then add the egg mixture in a very slow, thin stream. Using a
chopstick or fork, pull the egg slowly into strands. (Stirring the
egg in a "figure 8″ works well.) Garnish with the finely chopped
scallion tops.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

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MMMMM

Beer Cheese Soup

Recipe By : unknown magazine
Serving Size : 8 Preparation Time :0:45
Categories : Cheese Soups, Hot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups milk
2 12-oz. cans beer — divided
40 ounces process cheese spread
1 ~10-oz. can chicken broth
1 teaspoon Worcestershire sauce
3 dashes hot sauce — or to taste
1/4 cup plus 2 tablespoons cornstarch
Garlic/onion croutons — for garnish

Combine milk and 2 1/2 beer in large (min. 5-qt.) Dutch oven. Cook over low
heat until thoroughly heated, stirring constantly. Add cheese spread,
broth, Worcestershire sauce, and hot sauce. Cook over low heat until
thoroughly heated, stirring constantly.

In small bowl, combine cornstarch and remaining beer. Add to cheese
mixture; simmer, stirring constantly, until thickened (do not boil).

Yield: 4 quarts.

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Date: Tue, 21 Mar 95 12:58:57 PST
From: Jessica Shawl – MPG ~

A Little Italian
Also from Dean Ornish’s Eat More Weigh Less

Book notes: Use this herb and spice mixture in pasta sauces or
with braised or roasted vegetables.

Makes a scant cup

2 Tbsp dried basil
2 Tbsp dried marjoram
2 Tbsp dried oregano
2 Tbsp dried coriander
2 Tbsp dried thyme
2 Tbsp dried rosemary
2 Tbsp dried savory
1 tsp hot red pepper flakes

In the bowl of a food processor, combine all the ingredients. Process for
30 seconds until finely ground. Transfer to a tightly sealed container,
label, and date. Store in a cool dark place for up to 3 months.

Title: Creme Brulee
Categories: Desserts Londontowne
Servings: 4

4 ea Egg yolks 3 T Sugar
1 x Pinch salt 2 c Table cream
1 t Vanilla 1 x Fresh sliced peaches
1 x Fresh strawberries

Beat egg yolks until slightly thickened. Gradually add sugar and a pinch
of salt. Scald table cream and pour slowly into egg mixture, stirring. Add
vanilla and pour into baking dishes. Set them in a pan with 1″ of water
and bake at 350 degrees for 45 mins to 1 hour. Test with clean knife.

Can be prepared a day ahead. Sprinkle top with sugar and/or top with fresh
sliced peaches or strawberries.

Mrs. Brice McAdoo Clagett

—————————————————————————–

Hot Crab Spread

Recipe By : Kathy Cox
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Fish And Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Cream Cheese — at room temperature.
1 Tablespoon Milk
2 Teaspoons Worchestershire Sauce
7 1/2 Oz Can Crabmeat — -or-
7 To 8 Oz Imitation Crab
2 Tablespoons Green Onion — chopped

Cream cream cheese and add milk and worchestershire sauce. Blend well.
Drain and flake crabmeat. Add to cheese mixture with green onions.

Turn into greased 8 inch pie plate or small shallow baking dish. Top with
2 tablespoons toasted slivered almonds. Bake at 350 degrees for 15
minutes. Serve warm on crackers.

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Title: CHINESE STEAMED LOTUS BUNS
Categories: Chinese, Appetizers
Yield: 24 servings

Stephen Ceideburg
1 Envelope active dry yeast
6 tb Sugar
1/4 c Warm water (100 degrees F.
-to 110 degrees F.)
3 1/2 c All-purpose flour, + more
-for kneading
1 c Warm milk (100 degrees F. to
-110 degrees F.)
2 ts Baking powder
Asian sesame oil or
-vegetable oil

Put yeast and 1 tablespoon of the sugar into a bowl.
Pour in warm water, stir, and let mixture stand 5
minutes to dissolve. It should foam and bubble. If it
does not, discard and use a fresh package of yeast.

Put flour and remaining sugar in a food processor
fitted with the metal blade. Turn machine on for 2
seconds to mix ingredients. Combine yeast mixture with
warm milk and, while the machine is running, pour milk
down the feed tube in a steady stream. Process until
dough forms a rough ball. If the ball is sticky, add
flour, 1 teaspoon at a time, and process a few seconds
longer until dough pulls away from sides of bowl.
Remove dough to a lightly floured board.

Knead, dusting with flour until dough is smooth and
elastic, about 2 minutes. Form dough into a ball and
put it into a large, lightly oiled. mixing bowl. Cover
and set in a warm spot. Let rise until it doubles in
size, about 1 hour.

Punch down dough and turn out on a lightly floured
surface. Flatten, then put the baking powder in the
center. Fold over edges and knead until baking powder
is thoroughly incorporated. Invert, mixing bowl over
the dough; let rest 10 minutes.

Divide dough in half. Cover one half, and roll the
other half into 12-inch-long roll; cut into 12 pieces.
Remove 1 piece and cover rest. Roll the piece into a
flat 3 1/2 inch circle. Lightly brush one with oil;
fold over to form a half moon. With the back of a
knife score the half-moons crosswise at 1/4-inch
intervals.

Then with a chopstick, make an indentation in the
middle of the rounded edge while the thumb and
forefinger pinch the middle of straight edge to form a
notch and form a leaf. Set on a 3-inch square of
parchment paper and place in a steaming basket. (You
will need 2 baskets, or you’ll need to steam 2
separate batches.) Repeat with remaining dough; leave
space between buns in the basket.

Let rise for 30 minutes, or until buns almost double
in size, then steam over boiling water for 15 minutes.
When done, let cool for a minute before serving.

Makes 24 buns.

PER BUN: 90 calories, 2 g protein, 18 g carbohydrate,
1 g fat, (0 g saturated), 1 mg cholesterol, 33 mg
sodium, 0 g fiber.

Joyce Jue writing in the San Francisco Chronicle,
11/25/91.

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