Meringue Nests With Passion Fruit Ice Cream And Summer Frui

Recipe By : webmaster@godiva.com
Serving Size : 6 Preparation Time :1:30
Categories : Godiva Company
Desserts Fruits
Ice Cream / Sherbert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Meringue Shells—–
1/2 Cup Granulated Sugar
1/2 Cup Confectioner’s Sugar
4 Large Egg Whites
—–Passion Fruit Ice Cream—–
8 Ripe Passion Fruits
6 Large Egg Yolks
3/4 Cup Granulated Sugar — divided
1 Pinch Salt
1 Cup Half And Half
2 Cups Heavy Cream
—–Mango Sauce—–
2 Large Ripe Mangoes — peel/pit/cut up
2 Tablespoons Granulated Sugar
1/4 Cup Confectioner’s Sugar
1 Tablespoon Freshly Squeezed Lemon Juice
1 Tablespoon Light Rum — (optional)
—–Sliced Fruits—–
3 Peeled Kiwis — sliced into rounds
2 Large Ripe Mangoes — peeled and sliced
1 Cup White Seedless Grapes
3 Guavas — peeled * see note
—–Garnish—–
Mint Leaves

MERINGUE NESTS WITH PASSION FRUIT ICE CREAM AND SUMMER FRUITS

* and sliced into rounds (or substitute 1 honeydew melon
or cantaloupe cut into slices)

Make the meringue “nests”:

1. Position a rack in the center of the oven and preheat to 180
degrees F. Butter an 11-by-17-inch baking sheet. Lightly dust the
bottom with flour and tap out the excess. Using a 4-inch diameter
cookie cutter, mark 6 evenly spaced circles by gently pressing it
into the floured surface of the sheet.

2. In a medium bowl whisk together the granulated and confectioner s
sugars. Set aside.

3. In a clean, dry, grease-free 4 1/2-quart bowl of a heavy-duty
electric mixer fitted with the wire whip attachment, whip the egg
whites at medium-high speed just until soft peaks form. While
continuing to beat, gradually add half the combined sugars and
beat until stiff and shiny. Remove the bowl from the mixer stand
and fold in the remaining sugars by hand with a rubber spatula.

4. Fill a pastry bag, fitted with a large star tip (such as Ateco #9)
with the meringue mixture. On the prepared baking sheet, pipe
out 6 “nests” by beginning at the center of the marked circle and
piping a tight spiral until the circle is completely covered. Add
a single second ring of meringue on top of the meringue circle.

5. Bake for 2 hours, until the nests are completely dry. The
meringues should stay white, or just become slightly beige. Remove
to a rack to cool. The meringues can be stored in an airtight
container for up to 5 days.

Make the passion fruit ice cream:

1. Using a serrated knife, cut the passion fruits in half. Scrape the
seeded orange pulp of the fruits into the bowl of a food processor
fitted with the metal chopping blade. Process the fruit for 15 to
20 seconds. Pass the passion fruit pur‚e through a fine sieve into
a small bowl. Set aside.

2. In a medium bowl, whisk the egg yolks, 1/4 cup of the sugar and
the salt until blended.

3. In a medium saucepan, cook the half-and-half, cream and remaining
1/2 cup of sugar over medium-high heat, stirring occasionally,
until it comes to a gentle boil. Gradually whisk about 1 cup of
the hot cream mixture into the beaten egg yolks until blended.
Return this mixture to the saucepan. Continue cooking 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 for several seconds. Do not allow the
custard to boil.

4. Remove the pan from the heat and immediately strain through a
fine 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, until
cool. Stir in the reserved passion fruit pur‚e. Cover the surface
of the custard with plastic wrap and refrigerate for at least 3
hours, until very cold.

5. Scrape the chilled custard into the container of an ice cream
maker and freeze according to the manufacturer’s directions.

Make the mango sauce:

1. In a food processor fitted with the steel blade, process the
mango, sugars, lemon juice, and rum for 60 seconds until pur‚ed
and the sugars are dissolved. Strain the pur‚e into a bowl through
a fine mesh strainer to remove the fibers. Cover and refrigerate
until serving.

Assemble and serve:

1. Stir the mango sauce and thin with water to desired consistency.
Place the meringue nests on the center of 6 dessert plates. Spoon
some of the mango sauce on the plates and arrange the sliced
fruits along the edge of the sauce around the meringue nests. Top
with a scoop of the passion fruit ice cream. Garnish with a mint
leaf.

6 Servings.

PREPARATION: 1 1/2 hours plus freezing and baking times.

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Title: EMPANADILLAS FILLED WITH RABBIT AND OLIVES
Categories: Main dish
Yield: 4 servings

——————————–INGREDIENTS——————————–
1 Rabbit, cut up
3 tb Oil, olive
1/4 c Fennel, fresh; sliced
2 tb Garlic; chopped
1 c Onions, Sweet; sliced
2 tb Tomato Paste
1/2 c Wine, White dry
1/2 c Stock, chicken
1 c Tomatoes; diced
9 oz Olives, Green, pitted
-sliced (jar)
3 tb Parsley, fresh; chopped
————————
1 c Flour
1 1/2 ts Baking flour
1/2 tb Sugar
1/2 ts Salt
2 tb Thyme, dried
2 tb Butter
1/2 c Milk
1 Egg; beaten with
1 ts -water

Brown rabbit in heated olive oil. Add the garlic, sweet onions,
and fennel. Saute until onions are translucent. Add the wine and
tomato paste, cook over low heat until the sauce is reduced by half.
Add the tomatoes, chicken stock and olives.
Simmer in a 350 degree over for 1 1/2 hours. Add more stock to
the sauce as needed.
Cool the rabbit and remove the meat from the bones. Dice into chunks
and add fresh parsley. Season with salt and pepper. Keep chilled.
=============================> Dough <================================ In a large mixing bowl, make the dough by combing flour, baking powder salt, sugar, thyme and 1 tablespoon parsley. Incorporate butter and milk into the dough. Form into a ball and let rest for 20 minutes. Roll out the dough 1/8 inch think and cut 4 inch circles. Spoon rabbit mixture into the middle of each circle and fold over. Seal sides and top with egg wash. Bake at 450 degrees until golden. -----

Title: Apple Cream Lasagne
Categories: 8, Desserts, Fruits, Italian
Yield: 8 Servings

9 Oven ready lasagne noodles
1/3 c Butter
6 Granny Smith apples-
Peeled,cored and sliced.
1/3 c Packed brown sugar
1/2 c Toasted, chopped pecans
2 ts Ground cinnamon
1 pk Light cream cheese,softened
1 Egg
1 ts Vanilla
1 c Whipping cream, whipped
1/2 c Fresh breadcrumbs
1/4 c Granulated sugar

Place noodles in a 11 x 7 inch baking dish, cover with
warm water and soak 20 minutes. Drain and set aside.
Meanwhile, in saucepan, melt 1/4 cup butter over
medium heat. Add apples, cover and cook 10 minutes,
or until tender, stirring occasionally. Remove from
heat and stir in 3 tbsp. brown sugar, pecans and
cinnamon; set aside. Place cream cheese and remaining
brown sugar in large bowl. Beat 3 minutes or until
light and fluffy. Beat in egg and vanilla. Fold
whipped cream into cream cheese mixture in thirds and
set aside. Melt remaining butter. In small bowl,
combine breadcrumbs, sugar and melted butter.
Spread half of the apple mixture in bottom of same
baking dish. Layer with 3 noodles. Spread with half
of cream cheese mixture, and layer with 3 more
noodles. Spread with remaining apple mixture and layer
with last three noodles.
Top with remaining cream mixture and sprinkle with
breadcrumb mixture. Bake at 305øF for 30 minutes. Let
stand 20 minutes before serving. Makes 8 servings.
Source: Primo Family Favourites ch.

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CABBAGE SOUP #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn (48-oz) tomato juice
1 ea Diced onion
3 c Water
6 ea Beef bouillon cubes
1/2 ea Head cabbage shredded
1 ea Bay leaf
4 ea Sliced carrots

In a large pot, combine tomato juice, water, cabbage,
carrots, onion, bouillon and bay leaf, and simmer for an hour.
Remove bay leaf before serving.

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WELSH FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ts Butter
8 oz Leeks, trimmed and finely
-chopped
6 ts Plain flour
8 fl Lager
10 oz Grated Caerphilly cheese
Pepper
Cubes of crusty bread, to
-serve

Method:

Put butter into a saucepan and melt over a low heat.
Add leeks, cover pan and cook gently for 10 mins until
tender. Stir in flour and cook for 1 minutes, then add
lager and heat until thickened, stirring all the time.
Gradually add cheese and continue to cook until
melted, stirring frequently. Season with pepper. Pour
into a fondue pot and serve with cubes of crusty bread.

(Serves 4-6)

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SEAFOOD GUMBO FROM TONY BURKE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ÿockÿ
4 qt Seafood stock*
-þgetablesÿ
1/2 c Oil
6 c Okra, sliced
3 1/2 lb Tomatoes, canned
2 c Onion, chopped
1 c Celery, chopped, with leaves
1 c Peppers, bell, chopped
2 tb Garlic, chopped
2 tb Vinegar
-þasoningsÿ
1 tb Salt
1 t Cayenne pepper
1 t Pepper, white
1 t Pepper, black
5 Bay leaf, turkish
2 ts Thyme, leaves, dried
2 ts Basil, dried
2 ts Oregano, dried, leaves
-ÿux, etc.ÿ
3 c Roux, dark, (from 1 1/2 c. o
1 lb Crab, claw meat
3 lb Shrimp, small to medium,
1 Oysters
1 c Onions, green, chopped
1 File` powder

1) *Make seafood stock from shrimp heads and shells,
crab bodies, fish carcasses or all of the above,
substituting ham hocks, chicken backs, or necks, or
other meats depending on availability. (For the 4
quarts of stock you will need about 4 pounds of
shells, bones and meat.) Bring to a boil, lower heat
and simmer several hours. Strain the stock, discarding
solids. (If time is a factor, simmer shrimp heads and
shells and ham hocks in chicken stock for at least an
hour.) 2) Cook okra in the oil in a large, heavy pot
over medium heat, stirring and scraping until some of
the sliminess is gone; about 15 minutes. Add tomatoes,
onions, celery, garlic, peppers, vinegar, the
seasoning and herb mix and cook over low to medium
heat for about 1/2 hour, stirring and scraping often.
3) Blend the roux into the okra and tomato mixture.
Very slowly blend the stock into the mixture. Simmer
about 1 hour. 4) Add crab and shrimp and simmer 10 to
15 minutes. Add oysters and simmer about 5 minutes.
Add green onions. Serve over rice with file` powder
added to taste at the table. (File` powder should not
be cooked.) Source: Overton Anderson

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Title: Peaches with a Sunshine Smile
Categories: Salads, Kids
Servings: 6

1 cn Of peach halves
2 To 3 cups cottage cheese
-(low-fat)
Lettuce leaves

Arrange lettuce in a bowl or plate. Spoon a layer of cottage cheese “sun
rays” on lettuce. The peach half is placed round end up. Press raisins
gently into peach to form a sunshine face. Sprinkle extra raisins on
cottage cheese.

MMMMM

SWEDISH LIMPA BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breadmaker
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dottie Cross TMPJ72B
2 1/4 c Bread flour
1/4 c (1 oz.) rye flour
2 tb Brown sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1 tb Orange peel — chopped
1 1/2 ts Caraway seeds
1/2 ts Fennel seed
7/8 c (7-1/2 fl. oz.) water
1 t Dry yeast

Combine ingredients in order according to your own bread machine
instructions.
Hope you enjoy! It’s delicious bread! Makes (1) 1 pound loaf
Reformatted by: CYGNUS, HCPM52C

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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: Tiramisu – Cooked
Categories: Desserts
Yield: 8 servings

6 Egg yolks
1/2 c Granulated sugar
2 T Brandy or almond extract
1 1/3 c Extra strong coffee
1 lb Mascarpone or ricotta cheese
1 1/2 c Cream; whipping
24 Ladyfingers; giant italian
4 oz Chocolate semisweet; choppe

In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk in
1/2 cup coffee and 1 tbsp brandy or almond extract. Transfer to double
boiler, over gently simmering water, whisk for about 7 minutes, till
thickened. Let cool. Beat cheese till smooth, fold into egg mixture. Whip
cream, stir 1/4 into egg mixture. Fold in remaining cream. Combine
remaining strong coffee and 1 Tbsp brandy or almond extract. Arrange 1/2 of
ladyfingers in 11X7″ glass baking dish, brush with half of coffee mixture.
Spread with half of cream mixture. Repeat layers. Top with chocolate. Cover
and refrigerate overnight. Can be frozen for up to 2 weeks, let defrost in
fridge for 24 hours.

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