Raspberry Chocolate Crunch Sundae

Recipe By : webmaster@godiva.com
Serving Size : 4 Preparation Time :0:00
Categories : Godiva Chocolate
Company Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Raspberry Sauce—–
2 Cups Fresh Raspberries — or thawed frozen
1/3 Cup Superfine Sugar — (instant-dissolving)
1/4 Cup Chambord Raspberry Liqueur
1 Teaspoon Lemon Juice
—–Assembly—–
1 Cup Heavy Cream
1 Tablespoon Granulated Sugar
1/2 Teaspoon Vanilla Extract
2 Pints Raspberry Sorbet And Vanilla Ice Cream — * see note
1 Pint Chocolate Ice Cream
1/2 Cup Chocolate Syrup
24 Amaretti Cookies
1/4 Cup Chambord
1/2 Pint Fresh Raspberries

* such as Haagen Dazs Raspberry Sorbet and Cream.

Make the raspberry sauce:

1. In a food processor fitted with the metal chopping blade, combine
the raspberries, sugar, Chambord, and lemon juice. Process the
mixture for 30 to 45 seconds, or until smooth. Strain the pur‚e
through a fine-meshed sieve into a small bowl. Cover with plastic
wrap and refrigerate for at least 1 hour, until chilled.

Assemble the sundaes:

1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer,
using the wire whip attachment, beat the cream, sugar, and vanilla
at medium-high speed until slightly stiff peaks begin to form.
Transfer the cream to a pastry bag fitted with a star tip (such as
Ateco #7) and refrigerate the cream until ready to use.

2. Spoon about l 1/2 tablespoons of the raspberry sauce into the
bottom of a large sundae glass. Add 4 or 5 raspberries. Coarsely
crumble 2 amaretti cookies over the berries and drizzle with 1
teaspoon Chambord. Place a small scoop of the raspberry sorbet and
vanilla ice cream on top of the cookie layer. Drizzle about 1 1/2
tablespoons of the chocolate syrup over the scoop. Top with a
scoop of chocolate ice cream and a drizzle of raspberry sauce and
4 or 5 raspberries. Coarsely crumble 2 more amaretti cookies over
the berries and drizzle with 1 teaspoon Chambord. Top with a scoop
of raspberry sorbet and vanilla ice cream. Drizzle with some of
the raspberry sauce. Pipe a large rosette of whipped cream on top
of the sundae and garnish with fresh raspberries and an amaretti
cookie. Repeat this procedure to make 4 sundaes. Serve
immediately.

4 servings.

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Title: SNIPPETS OF VENISON
Categories: Meats
Yield: 3 servings

3/4 lb Best venison trimmings
2 fl Cider
4 fl Good stock
6 oz Cap mushrooms
1 bn Chives
Garlic
Juniper
Unsalted butter
4 fl Soured cream or Greek yogurt

Cut the meat into strips about the size of your thumb – if possible. Some
of the trimmings may, of course, be slightly ragged, triangular or cubed
but this is the size and shape to aim for. Dust with coarsely ground black
pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover
and leave to marinate for 24 hours. Crush a garlic clove, mix it with the
soured cream or yoghurt and leave it to infuse in a cool place for 24
hours.

Carefully drain and dry the venison, reserving the marinade. Slice the
mushrooms thickly and saute them in a little very hot butter. Remove and
keep hot. Then saute the venison briefly, searing it nicely but keeping it
succulent and pink within – 2 minutes is plenty. Then let the venison rest
in a low oven where it will go on cooking a little without toughening.
Start making the sauce straight away or wait for several minutes if you
want the meat to lose its pinkness.

To make the sauce, let the marinade liquid and the stock bubble away in the
frying pan until reduced to just 2 or 3 spoonfuls. Blend in any juices
that the venison has exuded and bubble again briefly. Then beat in the
garlic-flavoured soured cream, away from the heat. Return the pan to a low
flame to warm the sauce. Season well, scatter with chopped chives and
serve on very hot plates.

Source: Philippa Davenport in “Country Living” (British), November 1988.
Typed for you by Karen Mintzias

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CHICKEN AND SAUSAGE CHILI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Chili powder
4 ts Ground cumin
2 ts Pure ground chili
1 1/2 ts Salt
1/4 c Vegetable oil
1 lb Spicy smoked sausage — such
As andouille
2 Whole chicken breasts —
Boned, skinned, spli
2 lg White onions — diced
3 Cloves garlic — minced
6 lg Tomatillos — husked — diced
4 Anaheim or poblano chili —
Peppers, or 2 green
Peppers — diced
2 sm Red bell peppers — diced
2 Jalapeno chili peppers —
Minced
2 cn (28 oz each) — tomatoes
Chopped
1 c To 2 cups beef — or chicken
Broth
1/3 c Tomato paste
4 cn (16 oz each) beans —
Preferably a mix of
Pinto — black and
Navy beans — rinsed

1. Combine chili powder, cumin, ground chili and salt
in a small dish; set aside.

2. Heat oil in a large Dutch oven. Add sausage and
chicken; cook until chicken is no longer pink; remove
with a slotted spoon and set aside. Add onion, garlic
and half of reserved seasoning mixture. Cook over
medium heat until onions begin to soften, about 5
minutes.

3. Add tomatillos, peppers, jalapeno, tomatoes and
their liquid, 1 cup of broth and tomato paste; heat to
a boil. Reduce heat and add chicken, sausage and
beans. Cook gently, partially covered, for 30 minutes.
Add remaining spice mixture; cook 5 more minutes,
adding additional broth as needed.

By Pat Dailey, Staff Writer, Chicago Tribune 11/11/93.

Recipe By :

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Title: SAVORY SEASONINGS
Categories: Chinese, Diabetic, Condiment
Yield: 6 servings

1 Part Marjoram
1/2 Part Thyme
1 Part Sweet Basil
1/2 Part Sage
1 Part Parsley
Italian Herb (for salads,
-sauces)

————————EQUAL PARTS————————
Oregano
Sweet Basil
Rosemary
Sage
Marjoram
Cajun Spice (for spicy
-dishes)
1 Part Paprika
1 Part Turmeric
1/2 Part Cayenne Pepper
1 Part Cumin
1/4 Part Black Pepper

Mixing seasonings in parts provides flexibility for
quantities. One example for making a small amount is
to allow 1 part to equal 1 teaspoon and 1/2 part to
equal 1/2 teaspoon.

Vegetable/Meat and Poultry:

Chinese Five-Spice (for Oriental dishes) Equal Parts:
Anise Fennel White Pepper Cloves Cinnamon

Exchange: Free

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YANKEE MAPLE CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 c Yellow cornmeal
1 tb Baking powder
3/4 ts Salt
2 Eggs
1/4 c Light brown sugar
1 c Milk
1/3 c Maple syrup
3/4 Stick butter, melted

Contributed to the echo by: Debra Heng YANKEE MAPLE
CORN MUFFINS Mix flour, cornmeal, baking powder and
salt in a large bowl. Whisk eggs and sugar in another
bowl until smooth. Add milk and syrup and whisk. Pour
over dry ingredients and add 4 T of the melted butter.
Fold until moistened. Fill muffin cups and bake 25-30
mins. at 350. Brush tops with remaining 2 T of butter.

Makes one dozen.

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1 pint of whole tomatoes, crushed, juice included (or, if you can, use
equal portions of red ripe tomatoes, orange tomatoes, and green
tomatoes–peeled and chopped)
1 lb of lean pork, cubed into 3/4″ pieces
1 tsp of garlic salt (or to your taste–we like a lot)
3-4 large cloves of garlic, crushed
1-2 cups of diced green chili–jalepenos or aneheim
1/4 cup flour
up to 1 pint of water

In a deep heavy pot, on medium high heat, brown the pork cubes until
cooked through but not crusty. Add the garlic salt and the crushed
garlic while browning. Add the flour to take up any juices and mix
well. Continue browning for about 2 minutes. Add the green chilis and
continue cooking for about 3-4 more minutes. Add the crushed tomatoes
and stir well. Add enough water to make a thin gravy-like sauce. Bring
the green chili to simmering and simmer for about 1/2 hour. Taste for
seasoning and adjust.

1/4 c olive oil 1/2 c corn
1 c minced onion 1 c diced raw white potatoes
2 cloves garlic, minced 1 c cooked garbanzo beans
1/4 c minced cilantro 1 c uncooked small pasta
3 c finely diced smoked ham (macaroni or smaller)
4 quarts beef broth, boiling 2 c shredded fresh spinach
1 c diced tomatoes freshly ground pepper, to taste
1 c diced carrots freshly grated Parmesan cheese,
1 c diced celery to taste
Heat oil in a large stockpot and saute onions, garlic, cilantro, and
smoked ham until onions are soft. Add boiling beef broth and simmer on
medium-low heat for 20 minutes. Add tomatoes, carrots, celery, corn,
potatoes, and garbanzo beans all at once. Cover and barely simmer until
vegetables are tender. Add pasta and cook until pasta is al dente.
Season with pepper. Stir in freshly grated Parmesan cheese and serve
hot.

Title: Diabetic Orange Sunbeams
Categories: Diabetic, Desserts, Cooky/bars
Yield: 12 servings

1 1/2 c Flour 1 Egg
1 ts Baking powder 2 tb Orange juice
1/4 ts Salt 2 tb Grated orange rind
1/2 c Shortening 1 1/2 ts Sucaryl
1/2 c Raisins

Sift together flour, baking powder and salt. Cut in shortening until
crumbly.

Add all at once; raisins, eggs, orange juice, orange rind and
sucaryl.

Mix well. Make into small balls; flatten on cookie sheet. Bake 12 to
15 minutes at 375 degrees.

FROM: LORI NORMAN (RFHH52E)

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Title: ROBB’S CURRIED RICE WITH APRICOTS AND ALMONDS
Categories: Side dish, Rice, Vegetarian
Yield: 4 servings

4 tb Olive oil
2 c Rice
2 3/4 c Vegetable stock
1 ts Salt
1/4 ts Black pepper
1/2 c Dried apricots, diced
1/2 c Slivered almonds, toasted
1 ts Curry powder

Heat olive oil over medium heat. Add rice stir until all grains are
coated.

Stir in stock, salt and pepper. Bring mixture to a simmer. Add
apricots, almonds curry powder. Stir until incorprated evenly in
mixture.

Bake, covered, at 350F 40 t0 50 minutes until all liquid is absorbed.

Recipe by Robb Dabbs

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Title: Potroasted Kid, Locarno Style (Capretto Alla Locarnese)
Categories: Swiss, Meats, Main dish
Yield: 4 servings

2 lb Boneless kid or lamb
1 x Salt
1 x Pepper
3 tb Butter
1 1/2 ts Ground sage, or
2 1/2 ts Fresh sage
6 ea Juniper berries, crushed
1 ts Dried chilies (optional)
1/2 ts Dried mint, or
1 tb Fresh mint
1/8 ts Ground cinnamon
1/8 ts Nutmeg (fresh if poss.)
1 c Dry white wine
1 c Heavy cream
1 tb Rum

Cut the meat into bite-sized pieces. Sprinkle the meat with the salt
and pepper. Heat the butter in a casserole, and add the sage, juniper
berries, (chilies,) mint, cinnamon and nutmeg. Cook, stirring
constantly, for 3 mins. Add meat and brown on all sides. Lower
heat and add wine. Simmer, covered, until meat is tender (it took
me a little more than an hour with the kid I had). Remove meat and
keep warm. Strain the sauce. Put the sauce back in the casserole,
and stir in the cream and rum. Bring to a boil and reduce to the
consistency of heavy cream. Return the meat to the sauce and heat
through. Serve with dry boiled rice and green peas. (it says here:
but I served it with wide homemade egg noodles, and I think that
works better than rice would, even if not strictly the way they would
do it in Locarno.)

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