175ml/6oz coffee liqueur (Tia Maria)
18-20 savoiardi (sponge fingers)
300ml/0.5pint double cream
40g/1.5oz icing sugar, sifted
50g/2oz chocolate chips
50g/2oz each of shelled hazelnuts and shelled almonds, toasted, skinned and
chopped
85g/3oz chocolate, in pieces
To decorate:
2 Tbsp cocoa powder
2 Tbsp icing sugar

Line a 1.2litre/2pint round-bottomed bowl or pudding basin with damp muslin or
cheesecloth, leaving it hanging over the rim.

Put all but 3 Tbsp of the liqueur in a shallow dish, dip in the sponge
fingers one at a time and use to line the bowl or basin, placing them
sugared side outwards. Fill the bottom and any gaps with liqueur-soaked
trimmings so that the lining is completely solid. Chill for 30 minutes.
Reserve the remaining sponge fingers and liqueur.

Whip the cream with the icing sugar until very thick and standing in stiff
peaks. Transfer three-quarters to a separate bowl. Stir the nuts and
chocolate chips into the remaining one-quarter, then spread this over the
sponge fingers to make an inner lining. Return to the refrigerator. Put
the chocolate pieces and remaining 3 Tbsp liqueur in a heatproof bowl.
Stand the bowl over a pan of gently simmering water and heat gently,
stirring occasionally, until the chocolate has melted and is smooth. Remove
from the heat and leave to cool slightly, then stir into the remaining
whipped cream. Use to fill the centre of the bowl or basin and smooth over
the surface. Cover with the remaining sponge fingers dipped in the rest of
the liqueur. Press the sponge fingers down firmly, then cover with the
muslin. Place a plate with heavy weights on top and chill overnight.

To serve, remove the weights and unfold the muslin, then run a palette knife
carefully between the muslin and the bowl/basin. Invert a serving plate
over the mould and turn the Zuccotto out onto it. Carefully remove the
muslin. Decorate with alternate sections of sifted cocoa powder and icing
sugar. Fold a circle of greaseproof paper into 8 sections, then cut out
each alternate one. Place over the Zuccotto and sift over the cocoa powder,
then move the paper around so that the cocoa powder is covered and sprinkle
with the icing sugar. If you are in a rush the Zuccotto can, of course, be
simply dusted with either icing sugar or cocoa instead of both but the
decoration is worth the effort for a special occasion.

Source: Patisserie of Italy by Jeni Wright
Serves: 8

HEIRLOOM SPICE CAKE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sifted Unbleached Flour
1 t Baking Soda
1/2 ts Salt
1 t Ground Cinnamon
1/2 ts Ground Nutmeg
1/4 ts Ground Cloves
1 c Butter Or Regular Margarine
1 c Sugar
1 lg Egg
1 c Sour Milk
1 c Chopped Walnuts
1 c Raisins
Sifted Confectioners Sugar

Sift the flour, baking soda, salt and spices together and set aside.

Cream the butter and sugar together in a large mixing bowl until light and
fluffy using an electric mixer set at medium speed. Beat in the egg.

Add the dry ingredients alternately with the sour milk, beating well after
each addition, using an electric mixer set at low speed. stir in the
walnuts and raisins. Pour the batter into a 13 X 9 X 2-inch baking pan.

Bake in a preheated 350 degree F. oven for 40 minutes or until the cake
tests done. Sprinkle with sifted confectioners sugar.

NOTE:

To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough
milk to make 1 cup.

From The Farm Journal’s Complete Home Baking Book Copyright 1979

– – – – – – – – – – – – – – – – – –

Title: MACADEMIA-ORANGE COOKIES
Categories: None
Yield: 30 cookies

———————–COOKIE DOUGH———————–
4 oz Unsalted butter, softened
2 tb Sugar
1 ts Pure vanilla extract
1 c Flour
1 c Macadamia nuts, chopped

——————–CANDIED ORANGE RIND——————–
2 sm Oranges
1 c Sugar
4 oz White chocolate, melted

1. Heat the oven to 350 degrees. For cookie dough,
beat the butter with the sugar and the vanilla extract
until light. Add the flour and the nuts. Mix until
combined. Chill the dough in the freezer 10 minutes.

2. Using your hands, roll pieces of the dough into
3/4-inch-diameter balls. Place them 2 inches apart on
a parchment-covered baking sheet. Flatten slightly.
Bake until just beginning to brown lightly, about 15
minutes. Cool on a wire rack.

3. Meanwhile, for candied orange rind, put 4 cups of
water into a saucepan over high heat. Cut the oranges
in half crossways, and scoop out the flesh with a
spoon (save flesh for other use). Slice the rinds into
1/8-inch- to 1/4-inch-thick strips. Place them in the
saucepan. Boil 25 minutes; drain.

4. Rinse the strips and return them to the pan with
the sugar and 1 3/4 cups water. Simmer over medium to
low heat 25 minutes. Strain the strips from the syrup,
allow strips to cool, and save for final assembly.

5. To assemble the cookies, dip the bottom of the
cookie and 1/4 inch up the sides into the white
chocolate. Tap off any excess chocolate.

6. Put dipped cookies onto a parchment-lined baking
sheet. Press an orange-rind strip around the bottom of
each cookie, adhering it to the cookie where the
chocolate coats the sides. Chill and serve within a
few hours.

Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking

—–

Title: Ranch Flavored Oyster Crackers
Categories: Snacks
Servings: 6

16 oz Plain oyster crackers
1 pk Hidden Valley Ranch buttermilk recipe mix
1/4 ts Lemon pepper
1/2 ts To 1 tsp dill weed
1/4 ts Garlic powder
3/4 c To 1 cup salad oil

Combine mix and oil, add dill weed, garlic powder and lemon pepper.

Pour over crackers, stir to coat. Place in warm oven for 15-20 mins.

MMMMM

THAI SOY BEAN FRITTERS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Large Thai dried chilies *
1/2 ts Chopped coriander roots **
1 t Minced Galanga (Kha) or ging
1 t Kaffir lime peel or lime zes
2 tb Minced garlic
2 tb Minced red onions
1 tb Thai shrimp paste
1 3/4 c Cooked and pureed soy beans
2 Eggs
1 tb Rice flour
3 tb Fish sauce (Nam Pla)
1 t Finely chopped Kaffir lime l
2 ts Cilantro leaves
1/2 c Oil for frying
—–DIPPING SAUCE—–
2 Medium chilies minced
2 ts Salt
4 tb Sugar
4 tb Vinegar

* Soak in hot water until soft ** Omit if not
available *** Squeeze out all the water DIRECTIONS:
Using a mortar and pestle or a blender. Puree chilies,
coriander roots, Galanga, lime peel, garlic, onions
and shrimp paste. Add soy beans and rice flour and
blend well. Transfer the soy bean mixture to a bowl
and add eggs, Kaffir lime leaves, cilantro leaves and
fish sauce and stir vigorously with a wooden spoon
until well blended. Heat oil in a large flat bottom
fry pan over medium heat. Meanwhile, dip hands in
water and form the soy bean mixture into patties,
about 1-1/2 inch in diameter each. Fry until well done
and golden brown. Drain the oil on paper towels. Serve
hot with dipping sauce. Dipping Sauce ~~~~~~~~~~~~~
Heat salt, sugar and vinegar in a small saucepan over
low heat until the salt and sugar is dissolved. Cool a
bit, add chilies and stir to mix well. NOTE: The
mixture must be on the dry side. If the mixture is
too soggy it won’t be crispy when fried. The
solution
would be to lay the patties out on a cookie sheet
to
air dry about 15 minutes or so before frying.

– – – – – – – – – – – – – – – – – –

This is a *fabulous* dish. It is a rich dish for special occasions
(fermented black soybeans are high-salt and high-fat). The recipe
here is adapted from one in _Sundays at Moosewood Restaurant_ (the
best of the Moosewood cookbooks, IMHO).

GREEN BEANS IN BLACK BEAN SAUCE

Ingredients
1 lb fresh green beans, trimmed
4 garlic cloves
2 jalapenos or other hot chiles
2 T fermented black soybeans
3 T rice vinegar
2 T tamari (or soy sauce)
1.5 t potato starch (or cornstarch)
1 T brown sugar
2 T sake or other rice wine

Cut the green beans into equal lengths of about 1.5 inches. Blanch the
green beans for 3 minutes. Set aside.

Mince the garlic. De-seed the jalapenos and finely dice. Mix together
the garlic, jalapeno, and black beans. Set aside.

Mix together the rice vinegar, tamari, starch, sugar, and sake. Set
aside.

Fill a glass with water and set handy next to the stove. Put a
skillet over high heat. When the pan is hot, dump the garlic mixture
into the pan. Stir fry for one minute, adding water as the mixture
begins to stick — add just a little at time. Add the green beans and
stir fry for 5 minutes, again adding water just as needed. Add the
vinegar mixture, mixing until evenly coated and sauce thickens. Serve
immediately.

Serves 2

Comments:

Blanching: bring a *large* pot of water to a rolling boil. Dump in
the green beans, boil for 3 minutes, remove promptly and dump into ice
water or run under cold water to stop the cooking.

Fermented black soybeans are available in Asian markets. Usually
labled “salted black beans”. I find them in the preserved food
section in plastic bags.

Title: HUMMUS WITH PITA TOASTS
Categories: Appetizers, Oriental, Vegetables, Ethnic
Yield: 4 servings

2 ea 6″ pita loaves*
3 tb Butter; melted
19 oz Can chick peas; rinsed/drain
3 tb Tahini (sesame seed paste)
1 tb Olive oil
3 tb Fresh lemon juice
3 Garlic clove; mashed**
1 ts Salt
1 ts Olive oil for garnish
Fresh parsley; chopped
Water

*Split each round cut into 8 triangles **mince
mash garlic with salt Brush the rough sides of the
pita triangles with butter, sprinkle them w/salt to
taste bake on a baking sheet in the top third of a
preheated 400 deg. oven until golden, about 6-8
minutes. In a food processor, blend chick peas,
tahini, oil, lemon juice, garlic paste pepper and
enough water to cover mixture to taste until smooth.
May be made 1 day in advance chilled. Sprinkle with
parsley drizzle a bit of olive oil sprinkle with
parsley to serve with pita toasts.

—–

Risotto With Four Cheeses

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Cheese
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion
2 cup Arborio rice (15 ounces)
4 ounce Fontina cheese
5 ounce Gorganzola cheese
6 cup Chicken stock (OR 3 cups
1 teaspoon Ground black pepper
canned chicken broth and
butter
3 cup Water)
grated Parmesan cheese
grated pecorino cheese

Peel and mince the onion. Cut the fontina and Gorganzola cheeses into 1/4-inch
dice (1 cup each). Bring the chicken stock (or chicken broth and water) to a
boil; cover and keep warm. Heat 4 tablespoons butter in a large soup kettle.
Add the onions and saute until softened, about 4 minutes. Stir in rice and
saute until translucent and coated with butter, 1 to 2 minutes. Add 1/2 cup
hot stock and, stirring continuously, simmer until liquid is completely
absorbed, about 1 minute. Repeat with remaining stock, stirring continuously,
adding 1/2 cup at a time. Add more stock only after previous addition has been
absorbed. Continue to cook, stirring and adding hot stock, until rice is creamy
and just tender, 20 to 25 minutes.
Remove from heat and stir in remaining butter, cheeses, and pepper. Serve
immediately. Makes 4 to 6 servings.
BASIC RISOTTO: Use the same recipe except increase the butter to 1/4 pound,
increase the Parmesan cheese to 6 tablespoons and omit the other three cheeses
[COOKS; APRIL 1989] Posted by Fred Peters.

Converted by MMCONV vers. 1.10

– – – – – – – – – – – – – – – – – –

Cream Of Spinach Soup

Recipe By : Lisa-Fabfood
Serving Size : 1 Preparation Time :0:00
Categories : To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Spinach;bunches/chopped
5 cups Chicken broth
3 tablespoons Rice
1 tablespoon Sugar
1 tablespoon Lemon juice
1/2 teaspoon Curry powder;or to taste
1/2 cup Cream
2 tablespoons Butter
Salt and pepper to taste

VELOUTE D’EPINARDS AU CURRY In a soup pot, melt the butter and saute spinach
until wilted. Add the chicken broth, rice, salt, pepper, and curry powder,
and simmer 45 min- utes, uncouered. Pass the soup through a food mill and
reheat. Add the cream and lemon juice. Do not allow the soup to boil after
addinq the cream. To serve, you may sprinkle the soup with croutons,
previously sauteed in butter

Converted by MC_Buster.

– – – – – – – – – – – – – – – – – –

Perfect Rice

Recipe By :COOKING MONDAY TO FRIDAY SHOW #6607
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup converted rice
1 3/4 cups water
salt
butter, optional
1/4 cup cheese such grated sharp cheddar or Parmesan
optional: 1/4 cup thin strips
of black forest or other g

Place rice, water and salt in a saucepan. Bring liquid to a boil over
medium heat. Cover and simmer over low heat until the rice is as tender as
you like it, about 18 minutes. If there is any leftover liquid in the pot,
drain the rice in a strainer. Remove half of the rice for another day. To
remaining rice, stir in butter and cheese and/or ham; adjust seasoning.

– – – – – – – – – – – – – – – – – –