Chocolate Raspberry Trifle

Recipe By : Cooking Live Show #CL8910
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
spongecake layer:
4 large eggs — separated
3/4 cups sugar divided
1 teaspoon vanilla extract
1 pinch salt
1/2 cup all-purpose flour
1/2 cup cornstarch
rum syrup:
3/4 cups sugar
3/4 cups water
1/2 cup dark rum
custard creams:
1 quart milk
1 1/2 cup sugar — divided
12 large egg yolks
2/3 cups all-purpose flour
2 teaspoons vanilla extract
6 ounces semisweet chocolate
whipped cream:
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
2 baskets fresh raspberries
chocolate shavings for finish

For the cake layers: Preheat the oven to 350 degrees and set rack at
middle level. Butter a 9 or 10-inch round cake pan and line the bottom
with a disk of parchment or waxed paper. Whisk yolks with half the
sugar and vanilla until thick and light. In a clean, dry bowl, whisk
whites with salt and continue whisking until they are white and
opaque. Whip in remaining sugar in a stream. Continue whipping whites
until they hold a firm peak. Fold yolks into whites then sift over and
fold in flour and starch. Scrape batter into prepared pan and smooth
top. Bake about 30 minutes, until well risen and deep in golden color.
Unmold to a rack to cool.

For the custard cream: Bring milk to a boil with half the sugar in a
heavy, non-reactive pan. Whisk yolks with remaining sugar and sift
over and whisk in flour. When milk boils, whisk a third into the yolk
mixture. Return the remaining milk to a boil and whisk in yolk
mixture,

continuing to whisk until the mixture thickens and comes to a boil.
Whisk constantly 30 seconds. Remove from heat and whisk in vanilla.
Scrape half the cream to a bowl and cover with plastic wrap,
refrigerate to cool. Whisk chocolate into remaining cream and scrape
into a bowl, cover and cool.

For syrup: In a small saucepan, bring water and sugar to a boil. Cool
and stir in rum.

For whipped cream: Combine all ingredients and whip to a soft peak.

To assemble: Cut cake into thin, vertical slices. Place a layer of
slices in the bottom of a glass serving bowl and moisten with syrup.
Spread with half the vanilla cream and scatter with half the
raspberries. Continue alternating layers to make 2 layers each,
vanilla/raspberry, chocolate and whipped creams, ending with whipped
cream. Sprinkle lightly with chocolate shavings and a few raspberries.

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Title: PEANUT BUTTER BROILED FROSTING
Categories: Icings, Janet
Yield: 12 Servings

2 tb Milk
1/3 c Chopped nuts
3 tb Margarine
1/2 c Brown sugar
1/3 c Peanut butter

Cream margarine, sugar and peanut butter. Add milk and stir well.
Then add nuts and scread over warm cake. Place under broiler about 4
inches from source of heat. Broil a few seconds or until topping
starts to bubble.

Watch carefully to avoid scorching.

MMMMM

Roasted Pepper and Avocado Salad

Recipe By : Neighborhood Shopping DMN Insert (4/10/96)
Serving Size : 6 Preparation Time :1:30
Categories : Salads Side Dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 red bell peppers
2 orange bell peppers
2 yellow bell peppers
2 ripe avocados, halved — pitted and peeled
3 shallots — thinly sliced
1/4 cup extra-virgin olive oil
1 clove garlic — crushed
1 lemon — juiced and zested
Salt and pepper — to taste

Place bell peppers on baking sheet. Broil, 4 to 5 inches from heat, 5 min on
each side or until entire surface of each pepper is blistered and blackened
slightly. Place peppers in paper bag; close bag and cool peppers 15 – 20
min. Cut around cores of peppers; twist and remove. Cut peppers lengthwise
in half. Peel off skin with paring knife; rinse under cold water to remove
seeds. Slice peppers into 1/2″ thick strips; place in shallow dish. Cut
avocados into 1/4″ thick slices; add to peppers. Sprinkle with shallots.

In a small bowl, whisk together olive oil, garlic, lemon zest and juice.
Pour over pepper mixture. Cover; refrigerate at least 1 hour before
serving. Season to taste with salt and black pepper.

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Title: Apple Soup
Categories: Soups/stews
Yield: 6 servings

16 Apples, cored and chopped 1/4 c Maple syrup
5 c Water 1 tb Arrowroot
1/2 tb Lemon peel, grated 1 tb Lemon juice
1 Inch cinnamon, wrapped in 1/4 c White wine
Cheese cloth 1/2 c Sour cream

Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples
are tender, about 20 minutes; remove cinnamon. Puree soup in blender;
return to sauce pan. Remove about a cup of liquid and combine it with
arrowroot. When thickened, return to soup. Stir in lemon juice, and wine.
Heat through. Serve with a spoonful of sour cream on each bowl.

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LEMON MERINGUE PIE (FRUIT SWEET)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pie shell — baked cooled
2 c — Water
1/3 c Cornstarch
1/2 c Fruit Sweet
-2/3 c if you like it sweet
2 Egg yolk — slightly beaten
1 tb Butter
2/3 c Lemon juice
2 ts Lemon peel — grated
—–MERINGUE—–
4 Egg whites
1/2 ts Cream of tartar
2 tb Fruit Sweet
2 ts Vanilla

Preheat oven to 350 degrees. Combine 1/2 c water and
cornstarch in saucepan. Add remaining water and Fruit
Sweet. Stirring constantly over medium heat, cook,
until mixture thickens and boils. Boil 1 minute.
remove from heat. Stir half of mixture into egg
yolks, then blend this back into hot mixture. Stir and
cook 2 more minutes. Remove from heat and stir in
butter, lemon juice and peel. Pour into crust.

Meringue: Beat whtes and cream of tartar until
fluffy. Slowly, add Fruit Sweet and continue beating
until stiff and glossy. Beat in vanilla. Heap onto
hot filling, sealing meringue to edge of crust. Bake
5-7 minutes, until golden.

(Fruit Sweet is made of peach and pear juices and
pineapple syrup. It is available from Wax Orchards; RR
4 Box 320; Vashon Island, WA 98070)

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Fresh Vegetable Scallop Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 lb Bay scallops

1/2 c Freshly squeezed lime juice

2 tb Sliced scallions

1 tb Coriander leaves,chopped

1 tb Olive oil

1 Small clove garlic,halved

1/4 ts Salt

1 ds Tabasco sauce

1 Small head Bibb lettuce

1 Medium red bell pepper

1 Medium tomato,seeded/strips

1 Small cucumber,pared/sliced

Fresh coriander sprigs (opt)

1. In medium bowl, combine uncooked scallops, lime juice (6 limes),

scallions, coriander, olive oil, garlic, salt and Tabasco.

2. Cover; let mixture stand 5 hours at room temperature or refrigerate

overnight, stirring occasionally.

3. Line a serving plate with lettuce leaves; spoon vegetables and scallop

mixture on lettuce, garnishing with fresh coriander if desired.

NOTE: This salad can be made with any cooked seafood: shrimp, crayfish,

crabmeat or lobster.

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Title: CREAM OF MUSHROOM SOUP
Categories: Soups
Yield: 6 Servings

4 tb Unsalted butter
4 tb Olive oil
2 sm Onions; diced
2 lb Mushrooms; sliced
1 tb Quick-mixing flour;eg Wondra
Salt black pepper to taste
1 c Beef stock
2 c Half-and-half
1/2 c Dry vermouth
12 ds Bitters

1. Melt butter with oil in large pot over medium heat. Add onions and
mushrooms. Cook, stirring occasionally, until tender, 10 minutes.

2. Sprinkle flour, salt and pepper over onions and mushrooms; stir
well. Cook 1 minute. Slowly add stock, stirring until smooth. Add
half-and-half, vermouth and bitters. Reduce to low heat; simmer
gently 10 minutes. Adjust seasoning and serve hot.

By Caroline Van Cleave, who “counts on this creamy, rich soup to tame
the bluster of fall days. She usually uses button mushrooms although
a handful of wild mushrooms can be added to the mix.” She serves this
at Northwestern University tailgate parties.

Printed in the Chicago Tribune, September 18, 1996.

MMMMM

Title: GOLDEN APRICOT RICE PUDDING
Categories: Desserts
Yield: 6 servings

2 tb Butter or margarine, melted
3 tb Brown sugar, firmly packed
2/3 c Dried apricot halves,
-plumped
1/3 c Sugar
1 1/3 c 2% lowfat milk, scalded
1 1/4 c Cooked rice
1/4 ts Salt
1/4 ts Ground cinnamon
1/8 ts Nutmeg
2 Eggs, beaten
1 ts Vanilla
-chocolate sauce, Optional
-whipped cream, Optional
-chocolate leaf, Optional
-almonds, toasted, Optional

Drizzle butter evenly into 6 individual oven-proof molds. Sprinkle
with brown sugar; arrange apricots evenly over brown sugar. Stir
sugar into milk; add rice. Stir in salt, cinnamon, nutmeg, eggs and
vanilla; pour over apricots. Place molds in 13 X 9-inch pan with
about 1-inch hot water; bake at 350 degrees F. 20 to 25 minutes, or
until custard is set. Unmold immediately; let cool.

To serve place pudding on plate. If desired, spoon chocolate sauce on
plate around pudding and garnish with whipped cream, chocolate leaves
and toasted almonds.

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Title: Stir-fried Lamb with Mint and Chili
Categories: Main dish, Meats, Lamb, Vietnamese
Yield: 2 servings

1 1/2 tb Vegetable oil
1/2 lb Lean lamb,cut in fine strips
1 Clove garlic,finely chopped
1 tb Oyster sauce
1 tb Nuoc Mam sauce
1 pn Sugar
1 tb Finely sliced red fresh
Chili pepper
5 tb Fresh mint leaves, sliced
If large

Heat the oil in a wok and stir-fry the lamb for several minutes until
almost cooked. Add the garlic, oyster sauce, Nuoc Mam sauce, sugar, and
chili and stir-fry for another 2 minutes or so. Taste to see if extra
seasoning is necessary and adjust.

When the meat is cooked and tender, stir the mint leaves through and serve
on a dish.

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GEORGIAN POTATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Vegetables
Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–MAIN SOUP
INGREDIENTS——————-
6 c Potatos diced 1/2″
1/2 c Onions chopped small
1/4 c Scallions chopped
1 c Apple sauce
1/4 c Apple juice
3 c Chicken stock
-OR-
3 c Vegetable stock
1 1/4 c Heavy cream
1/2 c Cottage cheese
1/3 c Raisins
1 ea Garlic clove minced
1/3 c Dried apricots chopped
2 1/2 tb Flour
—–SPICES—–
1/4 ts Cumin
2 ts Dry mustard
1/2 ts White pepper
1 tb Dried hot pepper flakes
2 ts Salt
1 t Dill dried and crushed
1 tb Parsley fresh chopped
3 tb Carrots julienned

Mix 1 cup of the cream, the cottage cheese, the
flour in mixing bowl. Beat until smooth then blend in
the remianing cream. This can be done by hand, with a
hand mixer, or in a blender. Set aside in
refrigerator. Mix all of the spices together and
divide into 2 equal portions. Take a large, heavy pot
and place on HIGH heat for 3-4 minutes. Add the
vegetables except for 2 cups of the diced potatos. and
1 of the spice portions. Stir and cook over the High
heat for 4-6 minutes being sure to scrape the crusts
that form on the bottom of the pot. Add the apple
juice and then the apple sauce. Stir cook for 2-3
minutes then add the stock, the other spice portion.
Cook while stirring for 12 minutes. Remove and either
rice the mixture or puree it in a blander until it is
smooth. Return to the pot, add the 2 cups of diced
potatos, bring to a boil, reduce heat to Low, stir
well, cover and cook for 15 minutes. Add more stock if
more liquid is need. Blend in the cream mixture and
continue to cook stirring as you do for 3-4 minutes.
ORIGIN: Dr. Myra Rostinisa, Tblisi-Goergia, circa 1995

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