Holiday Truffles

Recipe By :
Serving Size : 40 Preparation Time :0:15
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 Oz Chocolate Chips, Semisweet
1/4 Tsp Almond extract
1 Can Condensed Milk, Sweetened
2 Tbsp Orange Liqueur
2 Tbsp Almond Liqueur

In heavy, medium sized pan, over low heat, melt chips with sweetened
condensed milk. Remove from heat, divide into 2 bowls. To one bowl, add
almond Liqueur and almond extract, To the other bowl,add orange flavored
Liqueur. Chill 1 hour. Shape into one inch balls.Roll in coating. Chill until
firm ( 1 hour) Store covered at room temperature

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Nutr. Assoc. : 0 0 0 0 2044

GOLDEN PIGEON WITH WINTER MELON

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
600 g Winter melon
12 Chinese ham slices (0.5 cm
-thick)
2 Young pigeons (approx 500 g
-each or a 1-kg chicken)
4 Ginger root slices
4 Shallots (white parts)
Cooking oil
—–MARINADE—–
1/2 c Light soy sauce
1/8 c Dark soy sauce
—–STEWING SEASONING—–
1 t Oyster sauce
1 1/2 ts Salt
1/4 ts Sugar
4 c Stock
—–SAUCE—–
1 c Stock
1 1/2 tb Cornstarch (mixed well with
-2 tbs water)
—–GARNISH (OPTIONAL—–
10 Sprigs of flowering chives

I used Cornish Game Hens, but you could also use a cut up chicken. If
you can’t get winter melon, watermelon will work. Winter melon is
white, very mild tasting and a tad denser than watermelon. I think
you could get away using something like Honeydew too. Have fun!

Chef: Yip Kwai-sing

Thirty-year-old Hong Kong-born Mr. Yip has spent half his life in
Cantonese restaurant kitchens. He is best known for his fai choy
chicken speciality and shark’s fin dishes. As the leader of a South
Villa Restaurant team in one of the Display Classes, he won also a
Culinary Award Bronze Medal.

Establishment: South Villa Restaurant, 58-60 Cameron Road, Tsimshatsui
Kowloon.

Chinese Cuisine Practical Class Platinum Award – Poultry

“Happy Bird Crosses The Golden Bridge” presents an attractive image
featuring the pigeon, a symbol of happiness to the Chinese. The
inclusion of winter melon, a summertime seasonal vegetable, as the
imagined “golden bridge” is a culinary play on words: the dish
combines two traditional dishes providing a bridge between their
contrasting textures and flavours. The garnish – flowering chives –
is more than an aesthetic detail, symbolizing the greenery growing
along the water’s edge.

To prepare:

1. Mix the marinade and coat pigeons with it for 2 to 3 minutes.

2. Remove skin of winter melon and cut 12 slices about 5 cms wide,

3 cms long and 2 cms thick. Make a slit sideways on the longest side
of each piece and insert one ham slice.

To cook:

1. Deep-fry pigeons over a medium flame until golden.

2. Heat the wok or pot, add 1 tbs oil. When it is very hot, stir-
fry ginger and shallots for 1 minute. Then add above stewing
seasoning ingredients and pigeons, cover and braise over a slow flame
for 20 to 25 minutes. Remove pigeons.

3. Reserve 1 cup of the pigeon braising stock, to make sauce later.

4. Double the remaining braising stock’s liquid volume by adding
water, then immerse winter melon slices. Cook for 5 minutes, then
turn off heat. Cover wok, leave winter melon slices for a further 5
minutes (thus ensuring they do not lose their shape through excess
direct cooking).

5. Mix sauce ingredients with reserved cup of pigeon braising stock
and heat.

To present:

1. Cut pigeons into pieces and arrange across serving dish.

2. Place 6 overlapping winter melon slices on each side of pigeons.

3. Pour sauce over, and garnish with flowering chives.

Makes 12 servings.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; November 3 1992.

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LIGHT ALFREDO

Recipe By : Pasta Light Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Pastas And Rice Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup evaporated milk, nonfat
1/4 pound parmesan cheese — freshly grated
fresh ground black pepper
8 ounces pasta
*GARNISH*
fresh parsley

In a large saucepan, bring the evaporated milk to a simmer over moderate
heat. Stir in the parmesan and as soon as it has melted and the sauce is
thick and creamy, pour over cooked pasta. Season to taste with black pepper.

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Title: Creamy Caramels (Kh)
Categories: Candies
Yield: 1 servings

2 c Heavy cream
1 c Milk
2 c Sugar
1 1/2 c Corn syrup
1 t Vanilla
1 c Nuts, chopped

1. Stir cream and milk just until mixed.

2. In heavy 4 qt. saucepan mix together 1 1/2 cups cream mixture,
sugar and corn syrup.

3. Cook over medium heat, stirring constantly, until mixture boils.

4. Continue cooking, stirring constantly, until temperature registers
234 F on candy thermometer, or until a small amount of syrup dropped
into very cold water forms a soft ball that flattens on removal from
water.

5. Slowly add remaining cream mixture and cook, stirring occasionally,
until temperature registers 244 F on candy thermometer, or until a
small amount forms a firm ball.

6. Remove from heat; stir in vanilla and nuts.

7. Pour into a greased 9x9x2″ pan; cool completely.

8. Turn out of pan ontp board; cut into pieces and wrap in wax paper.

MMMMM

1/2 cup butter
1 egg
2 cups all-purpose flour
1/2 cup chopped nuts
1 cup brown sugar
1 tsp vanilla
1/2 tsp baking soda
Mix well and chill the dough. Slice and cook at 400 degrees for about 8
minutes.

HOT OATMEAL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Breakfast
Nuts Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MIX IN A SMALL PAN—–
1 c Hot water
2/3 c Oatmeal
-cook gently for 5-6 minutes
—–ADD—–
1 tb Raisins
1/2 ts Cinnamon
1 tb Sunflower seeds
—–SERVE WITH—–
1/4 c Milk or yogurt (low-fat)

Food Exchanges per serving: 2 STARCH/BREADS EXCHANGES + 1 FRUIT
EXCHANGES 1 FAT EXCHANGE + 1/2 MILK EXCHANGE; CAL: 352; PRO: 15gm;
FAT: 6gm; CAR: 57gm;

Source: Vegetable Cooking for Diabetics by Patricia Mozze.
Brought to you and yours via Nancy O’Brion and her Meal Master

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Lemon Almond Madeleines

Recipe By : Cooking Live Show #CL8871
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup clarified butter
1 cup blanched almonds
1 cup sugar
2 sticks (1 cup) unsalted butter — softened
4 large eggs
1 tablespoon freshly grated lemon rind
1 cup all-purpose flour
1 teaspoon double acting baking powder
1/4 teaspoon salt
1/4 cup fresh lemon juice
confectioners’ sugar for garnish

Preheat oven to 375 degrees F. With a pastry brush, butter the madeleine molds
well with some of the clarified butter.

In a food processor, grind the almonds with the sugar to a very fine texture. I
n a large bowl with an electric mixer cream the butter, add the almond mixture,
beating, and beat the mixture until it is light and fluffy. Add the eggs, 1 at
a time, beating well after each addition, and then beat in the rind. Into a bo
wl sift together the flour, baking powder and the salt and add to the butter mi
xture, alternately with the lemon juice, beginning and ending with the flour mi
xture and blending the batter after each addition. Using an offset spatula, spr
ead the batter into the buttered madeleine molds, scraping off any excess batte
r with the edge of the spatula. Place the filled molds on a baking sheet. Bake
the madeleines in the lower third of the oven for 10 minutes, or until golden a
t the edges. Turn them out onto a rack to cool. Wash and dry the molds, butter
again and repeat process with remaining batter.

Sift the confectioners’ sugar over the cooled madeleines prior to serving.

Yield: about 2 dozen madeleines

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Title: Chinese Roast Duck
Categories: Poultry, Duck, Oriental
Yield: 8 servings

5 lb duck
4 tb onions, Chopped
4 tb celery, chopped
4 tb ginger, minced
1/2 ts cinnamon, ground
1 ea star anise, broken up
1/2 c soy sauce
2 ts sugar
2 tb dry sherry
1 tb salt
1 tb soy sauce
1/4 c honey
2 tb Chinese black vinegar or
2 tb red wine vinegar

Clean duck, removing as much fat from the neck
as posible. Rinse and pat dry with paper towels.
Tie the neck closed.

Combine onion, celery, ginger, cinnamon, anise,
soy sauce, sugar and wine. Bring to a boil
and pour into duck. Sew up the opening.
Rub skin with the salt.

Line a pan with heavy aluninium foil.
Place duck breast side up, ona rack in the pan.
Pour 1 cup water into the bottom of the pan to
Reduce smoke. Roast in a 425 F oven 30
minutes turning once. Pour off the water and
fat and prick the skin lightly with a fork.
Brush the duck with honey, vinegar and soy
sauce mixture. Reduce the heat to 375F and
roast 1 1/2 hours longer or until done,
turning several times and brushing with the
basting mixture every half hour.

Snip the threads and drain the duck (reserve
the filling as sauce if desired). Let stand
10 minutes. Cut duck in small pieces and
serve with corriander.
Walt

MMMMM

Title: TURKISH ORANGE CAKE WITH FRESH TAYBERRIES OR
Categories: Cakes
Yield: 4 servings

Karen Mintzias
1 lg Orange
4 oz Almonds, ground
1/2 c Caster sugar
1 ts Baking powder
3 dr Almond extract
3 lg Eggs
2 oz Pine kernals

————————-TO SERVE————————-
1 lb Tayberries or loganberries
Icing sugar
2 Oranges

Put one whole orange in a small saucepan, cover with
water and simmer for 2 hours. Pour away the water and
leave to cool.

Preheat the oven to 180 C/350 F/Gas 4.

Grease a 23 cm/9in shallow cake tin and line with
greaseproof (waxed) paper.

Chop the cooked orange roughly, discard the pips and
liquidize, including the skin.

Mix together the ground almonds, sugar, baking powder
and almond extract in a bowl. Beat the eggs with a
fork, beat in the liquidized orange, then pour into
the bowl containing the other ingredients and mix
well. Pour this mixture into the prepared tin and
sprinkle the top with pine kernals. Bake in the middle
of the oven for 35 minutes, or until a skewer comes
out clean. Leave to cool slightly, then turn out on
to a wire rack.

Just before serving, peel off the paper and sprinkle
the top of the cake with a little icing sugar. Serve
in wedges with slices of orange and fresh tayberries
or loganberries.

Source: A Basket of Berries, by Val Archer Typed for
you by Karen Mintzias

—–

CREOLE MUSTARD SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mayonnaise
1/4 c Creole-style mustard
OR
1/4 c Dijon mustard
1 T Yellow mustard
1 T Horseradish
1/2 t Cider vinegar
1 Dash Worcestershire
Sauce
1 t Red wine vinegar
1 t Water
1/2 t Cayenne pepper
1/2 t Salt
1 T Green onions, sliced into
1 T Crushed garlic packed in oil
1 t Finely chopped green pepper
1 t Finely chopped celery
1 t Finely chopped onion

Mix all ingredients together. Serve with Planet Hollywood Chicken.
(From
the Miami Herald)