Archive for January, 2017

Truffier au Chocolat a la Cafe de Paris

Recipe

1 Jan

Title: Truffier au Chocolat a la Cafe de Paris
Categories: Desserts
Yield: 16 servings

1 9 inch chocolate layer cake
8 oz White fondant
2 lb Semi-sweet chocolate
2 c Whipping cream

With a serrated knife or thread, cut cake into two layers and place one
layer in a 9 inch springform pan.
In a double boiler, over hot water, melt chocolate and fondant. Or, use a
microwave oven to melt the ingredients, allowing 12 minutes for chocolate,
20 seconds for fondant – medium power.
Heat 1/2 cup cream to lukewarm. If using a microwave, allow 30 seconds.
Beat the remaining chilled cream until it forms soft peaks; set aside.
In a large bowl, combine warm cream with fondant and melted chocolate. Stir
until ingredients are evenly blended and the temperature is reduced to
lukewarm.
Beat the soft chocolate mixture and gradually incorporate the whipped
cream.
Spoon one-half of the creamy chocolate mixture over cake. Top with second
layer of cake. Complete by spreading the second half of the chocolate
mixture over top. Refrigerate the cake for 8 to 12 hours.
Serve chilled with whipped cream and chocolate curls.
Serves 16.
From The Gazette, 90/12/12. The recipe is from Chef Steven McKeown at the
Cafe de Paris, 66 St. Louis in Quebec City.

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Filed under: Crockpot

Stir-Fried Spinach

Recipe

1 Jan

STIR-FRIED SPINACH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dish Thai
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Vegetable oil
4 ea Garlic cloves, crushed
2 tb Soy bean paste
1 t Pepper
2 ea Tomatoes, cut into wedges
2 ea Red chilies, sliced
2 lb Spinach, chopped

Heat the oil in a wok stir-fry the garlic, soy bean paste, pepper,
tomatoes chilies for 1 minute. Add the spinach cook for 3
minutes, stirring frequently. Serve hot do not overcook.

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Filed under: Fruits, Greek, Preserves

Hot Chocolate- Al Martin

Recipe

1 Jan

Hot Chocolate – Al Martin

Recipe By : The Frugal Gourmet
Serving Size : 1 Preparation Time :0:00
Categories : Frugal Gourmet Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ounces Milk Chocolate — or 3
1 Teaspoon Butter
1/4 Teaspoon Vanilla
1 Cup Half And Half — or
Cream

For each cup, in a double boiler combine the milk chocolate,butter and
vanilla. Stir together until completely melted and smooth.Then add the half and
half or cream slowly, incorporating it gradually as it heats; do not boil.
Serve
over a handful of minature marshmallows and garnish with a dash of nutmeg.
Makes
1 serving. Source: The Frugal Gourmet

– – – – – – – – – – – – – – – – – –

Filed under: Indian, Soups, Vegan, Vegetarian

Fruit Salad #2

Recipe

1 Jan

Title: Fruit Salad #2
Categories: Salads
Yield: 1 servings

1 Cubed cantaloupe melon
1 Cubed honeydew melon
2 Baskets sliced strawberries
2 Peeled wedged oranges
1/2 Cubed watermelon (optional)
1 lb Seedless grapes
4 Cubed peaches
1 Lemon juiced OR
1 c Yogurt, any fruit flavor

Stir fruit pieces together by hand. Squeeze juice of lemon over all,
or stir in yogurt. For a special occasion: combine 1/8 cup pure maple
syrup with one ounce vodka and pour over salad.

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Filed under: Casseroles, Meats

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Archive for January, 2017

Truffier au Chocolat a la Cafe de Paris

Stir-Fried Spinach

Hot Chocolate- Al Martin

Fruit Salad #2

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