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yellowwing
Joined: May 21, 2002
# Posts: 2526
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Posted: 2003-Oct-08 16:51
Okay, I'm pretty comfortable on the chicken and pork recipes. I even did a quiche the other nite. I had to remove some filling in order to fit the eggs and half and half. It turned out great. 
I want to try some desserts, any ideas? I have plenty of eggs, (got an egg a farm connection), choccie(annamarie), and all kinds of sugar.
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excell
Staff
Joined: Mar 19, 2001
# Posts: 14513
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Posted: 2003-Oct-08 17:20
Chocolate meringues:
You should do this with the help of an adult!
Meringues are yummy. Have you tried them? They are delicious! And we are going to make some which are not very common: chocolate flavored ones. Get ready to try them.
Remember, always ask an adult to help and never cook on your own.
What you need:
2½ cups of icing sugar
7 spoons of cocoa powder
2 spoons of flour
½cup or 3 egg yolks
2 cups of walnuts, coarsely chopped
How to prepare:
1. Put the icing sugar, cocoa powder and flour in a bowl. Add the egg yolks and use the blender to mix at the highest speed, for one minute.
2. Add the nuts and mix them well. Now, cover some trays with aluminum foil and preheat the oven at 175°C (350°F).
3. Pour small amounts of the mixture with a spoon on a tray and sprinkle them with iced water. Bake them for 15 minutes and when you take the meringues out of the oven, wait 2 minutes before separating them from the paper.
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excell
Staff
Joined: Mar 19, 2001
# Posts: 14513
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Posted: 2003-Oct-08 17:26
OR for the more sophisticated palette for the chef with a tad more time:
Chocolate Hazelnut Torte
Serves 22
Filling
1/2 cup sugar
1/4 cup water
1/4 cup Frangelico hazelnut liqueur
1 cup butter
1 cup cream
1/4 cup honey
3/4 pounds hazelnuts toasted, skinned, chopped
Cake:
1 1/2 cups hazelnuts, toasted, skinned
1 cup sugar
6 ounces bittersweet chocolate
6 ounces semisweet chocolate
2 ounces white chocolate
3/4 cup unsalted butter (room temperature)
8 eggs, separated
2 teaspoons vanilla
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon cream of tartar
Ganache: (topping)
2 1/2 cups cream
8 ounces bittersweet chocolate
8 ounces semisweet chocolate
4 ounces white chocolate
Filling: Combine sugar, water and Frangelico. Heat over med-high heat until lightly carmelized. Add butter and cream and simmer for 15 minutes, then take off heat and stir in honey and hazelnuts; let cool completely.
Cake: Grind hazelnuts with 4 tablespoons of sugar. Melt all chocolate together with room temperature butter; set aside. Whisk egg yolks with 2/3 cup sugar; stir in warm chocolate mixture and vanilla. Mix the flour and salt with ground hazelnuts and fold into chocolate mixture. Beat egg whites with cream of tartar until soft peaks form. Add remaining sugar and beat until stiff peaks form. Fold a spoonful of egg white mixture into chocolate mixture to lighten it. Carefully fold in remaining egg white mixture. Pour into two 9-inch spring form pans, greased and lined wtih wax paper on the bottom. Bake at 375 degrees 35-40 minutes. Let cool on wire racks.
Ganache (topping): Heat cream to just under a simmer. Pour all chocolate into a bowl and pour heated cream over chocolate and let sit for 5 minutes. Set aside.
After cakes are cooled, set on table and cut just enough of the tops off so they are flat. Spread filling on top of bottom cake layer. Place second cake layer on top of filling and press gently. Place cake on wire rack. Warm ganache to liquid state and pour over the top of the cake, slowly covering all of cake. Use rubber spatula to guide ganache on any openings along the sides. Decorate the cake to your taste. Chill on wire rack for 4 to 6 hours until firm. Run a knife under cake to remove to a platter and enjoy.
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thejenn
Joined: Aug 08, 2001
# Posts: 9196
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Posted: 2003-Oct-08 20:21
Here's one of my all time favorites it's super simple and very elegant...but be warned, it's not good for the waistline.
Chocolate Truffle Wedges w/Raspberries
1 c butter
12 oz semisweet chocolate
6 eggs
1 1/3 c sugar
1 1/3 c. flour
2 t vanilla
1/2 t salt
Melt chocolate and butter in microwave or a double boiler, stir until smooth. Cool for 10 minutes. In a mixing bowl, beat eggs, sugar, vanilla and salt until thick, about 4 minuts.
Blend in chocolate mixture. Stir in flour; mix well. Pour into greased and floured 11 inch springform pan.
Bake at 350 for 25-30 minutes or until toothpick comes out clean. Cool on a wire rack.
Serve with seedless raspberry jam, fresh raspberries and vanilla ice cream. Mmmmm!
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St0n3y
Joined: May 01, 2002
# Posts: 1620
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Posted: 2003-Oct-09 19:23
h'ordevours (sp) anyone?
This is VERY good.
Get some small tomatoes. Preferably bigger than cherry tomatoes. We like to use the thin/oval tomatoes.
Cut them in half and gut out the seeds.
Slap some flavored cream cheese (onion and herbs, etc.) onto a salami, roll it up and stick it into the tomato half.
Chill. Eat.
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crash
Staff
Joined: Dec 02, 2003
# Posts: 10626
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Posted: 2003-Oct-09 20:02
We like to use the thin/oval tomatoes
Those are called Roma tomatos
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stevenjm
Joined: Eons Ago
# Posts: 824
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Posted: 2003-Oct-10 06:38
in case this one got missed. I found this while searching for thejenns gingersnap crust cheesecake and it sounds pretty good to me.
Also keep them coming - I need a new recipe collection and they all sound pretty nice(just chewing on my mouse)
CARAMEL CHEESECAKE WITH GINGERSNAP CRUST
From the recipe files of Pastry Chef, David Eyler
For the Crust:
11/2 cups gingersnap cookies, ground
1/2 cup melted butter
Combine in mixing bowl until crumbs are just moistened. Spray an 8" cake pan with cooking spray / grease. Line base with parchment. Press crumb mixture against bottom of pan. Set aside.
For the Caramel:
1 cup sugar
1/4 cup water
1/2cup heavy cream
Combine sugar and water in a saucepan. Cover lid and place on high heat. Allow sugar to caramelize (dark amber brown color). Whisk in heavy cream being careful to avoid splatter.Set mixture aside.
For the Cheesecake:
1 cup sugar
11/2 pounds of cream cheese, softened
1 cup sugar
1 tablespoon all purpose flour
4 eggs
2 egg yokes
1 tsp lemon juice
1 tsp vanilla extract
Cream sugar, flour and cream cheese on lowest speed for 10 minutes until all lumps are broken down. Scrape down bowl often. Slowly add eggs/egg yolks to creamed mixture, scraping bowl often. Add lemon juice and vanilla. If lumps remain, strain mixture. Set asside approximately 1-1/2 cups of batter and flavor with above caramel mixture. Deposit plain batter into 8" gingersnap crusted pan. Drizzle remaining caramel flavored cheesecake batter across top. Bake in water bath for approximately 1 hour at 350 degrees. Cool cake in refrigerator overnight. Unmold cake by gently heating base of pan over open flame for 10 seconds and inverting cake onto a flat service. Then right side up. Slice with clean, hot, wet knife, wiping after every cut.
btw. thejenn are you single? Those recipes have got me hooked
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St0n3y
Joined: May 01, 2002
# Posts: 1620
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Posted: 2003-Oct-10 18:16
I say thin/oval, you say Roma!
Thanks Crash. I really had no idea they had a special name.
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yellowwing
Joined: May 21, 2002
# Posts: 2526
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Posted: 2003-Oct-10 19:08
California probably has more vegetables than Nevada. But you have CSI!
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excell
Staff
Joined: Mar 19, 2001
# Posts: 14513
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Posted: 2003-Oct-10 20:52
they are even roma tomatoes in AU
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crash
Staff
Joined: Dec 02, 2003
# Posts: 10626
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Posted: 2003-Oct-10 23:26
LOL! The only reason I know is because it's the only kind of tomato my sister will eat.
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thejenn
Joined: Aug 08, 2001
# Posts: 9196
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Posted: 2003-Oct-14 15:45
Mmmm...roma...excellent on salads and among the best type of tomatoes for making spaghetti sauce, IMO. We accidentally let some of the nitrogen from the corn fertilizer work it's way over to the tomato plants this year though...our plants were about 6 foot tall and some of the romas were as big as a child' fist. oops... 
"btw. thejenn are you single? Those recipes have got me hooked "
LOL...steve, that's how I hooked my husband. It's a trade off though...I'm a fantastic cook, but I'm a horrific housekeeper. (Not dirty house...just cluttered and disorganized) Lucky for me, Greg's willing to clean if I keep him supplied with tasty food.
Here's another one for you, this one is way simple and very tasty...
Quick Pumpkin Bread
15oz can of pumpkin
1 box of spice cake mix
3 eggs
1/3 cup of oil
1/3 cup of water
Mix it all together and bake it in a greased bread pan at 350 degrees for about 25-30 minutes. More "cakey" than breadish, but very yummy. It also freezes really well.
And, if you want a low-fat cake to munch on, here's the best trick ever...
1 box of cake mix
1 can of diet soda
Mix them together, bake as normal. No fat, only calories are from the cake mix. It will make one of the moistest cakes you've ever tasted.
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