The FareShare Menu November 21, 1998 Belgian Chocolate Torte - Chef Mike Chocolate Ganache - Chef Mike French Toast with Blueberry Peach Sauce - Hallie du Preez Hangtown Fry - Art Guyer
	* Exported from MasterCook *   Belgian Chocolate Torte ® Recipe By : Chef Incognito Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 011 Tortes   Amount Measure Ingerdient -- Preparation Method -------- ------------ --------------------------------   1/2 cup butter   2 cups sugar   3 eggs   2 cups flour   1 pinch salt   2 teaspoons baking soda   1 cup sour cream   1 cup hot water   6 ounces melted chocolate -- good quality Mix eggs, sugar, chocolate. Add sour cream and water. Sift together dry ingredients. Add dry mixture to wet mixture in thirds until all is incorporated. DO NOT OVERMIX - will result in a dry cake. Add mix to a floured 9-inch pan, put in a preheated 325F oven for approximately 45 minutes to 1 hour. Skewer or toothpick should come out clean. When cake comes out of oven let rest 5 to 10 minutes, then turn out onto cake rack. After cake is cooled, cut it in half or thirds, then brush with cointreau or triple sec. Then fill layers with chocolate mousse, approximately 1 1/2 cups per layer. Finally, pour warm chocolate ganache over top of assembled cake until totally covered, cool and repeat this if necessary. Contributed to #FareShare IRC Chat, 21 November 1998, by Chef. Formatted or prepared for the FareShare Website by Hallie du Preez   - - - - - - - - - - - - - - - - - -             * Exported from MasterCook *   Chocolate Ganache Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fareshare Chat 011 Chocolate   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   10 1/2 ounces semi-sweet chocolate -- chopped   [good quality chocolate]   8 fluid ounces whipping cream Add chopped chocolate to a CLEAN, DRY stainless steel bowl. Add cream to a pot and heat to boiling point. Immediately add hot cream to chocolate; stir very well until totally melted and a smooth texture is attained. Cool slightly at room temperature, pour over desired cake until totally covered. Cool and repeat if necessary. **For flavored ganache, deduct 1 ounce of cream and add 1 1/2 ounces of rum or liqueur. White Chocolate Ganache: 17 ounces chopped good quality chocolate   8 fluid oounces whipping cream Method : Same as above Contributed to #FareShare IRC Chat, 21 November 1998, by Chef. Formatted or prepared for the FareShare Website by Hallie du Preez   - - - - - - - - - - - - - - - - - -             * Exported from MasterCook *   French Toast with Blueberry Peach Sauce Recipe By : The Edmonton Journal, 2 September 1998 Serving Size : 2 Preparation Time:0:00 Categories : Fareshare Chat 011 Bread   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1/2 cup light Ricotta cheese -- [125ml]   1 teaspoon sugar -- [5ml]   1 teaspoon sugar substitute -- [5ml]   1 teaspoon grated lemon rind -- [5ml]   1/2 teaspoon vanilla extract -- [2ml]   2 eggs -- lightly beaten   3/4 cup milk -- [175ml]   4 thick slices French white bread -- or Italian   Nutmeg -- to taste   **Sauce**   1/4 cup water -- [50ml]   1/2 cup fresh peaches -- diced [125ml]   1/2 cup blueberries -- [125ml]   1 tablespoon sugar -- [15ml]   1 tablespoon sugar substitute -- [15ml]   1 teaspoon grated orange rind -- [15ml]   1/2 tablespoon cornstarch -- [7ml]   1 pinch cinnamon   1 pinch allspice Toast : Combine the Ricotta cheese, sugar, sugar substitute, lemon rind, nutmeg, vanilla and eggs in a large bowl. Add the milk and beat until well blended. Soak the bread slices in the mixture and fry over medium heat in a little butter until they are puffy and golden brown. Keep warm. Sauce : Heat all the sauce ingredients over low heat in a pan. Cook until thickened. Transfer to a small serving pitcher to be poured or spooned over the toast. This recipe is from 'The Breakfast Companion Cookbook' by Carol Waters and Janice Friis, Word of Mouth Publishing; and published in the Food section of the Edmonton Journal, 2 September 1998. Formatted for MasterCook by Hallie du Preez. Contributed to #FareShare IRC Chat, 21 November 1998 by allium.   - - - - - - - - - - - - - - - - - -           * Exported from MasterCook *   Hangtown Fry Recipe By : Outer Banks Sentinel News Paper Serving Size : 1 Preparation Time :0:00 Categories : Fareshare Chat 011 Oysters   Eggs Bacon   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1 cup oysters [cut large ones in half]   1/2 cup flour   3 eggs -- slightly beaten   4 teaspoons water   12 cups fine dry breadcrumbs -- or cornmeal   4 strips bacon   salt and pepper -- to taste Roll the oysters in flour, then in beaten eggs that have been diluted with the water and then in the bread crumbs. Set aside. Using an 8" skillet, fry the bacon until it is crisp. Remove the bacon and drain off some of the fat. Add the oysters and brown them quickly. Replace the bacon. Over this pour the remaining egg mixture. Add salt and pepper to taste. Cook until underside is firm; if top is not firm, place under broiler, and slightly brown. NOTES : So the story goes -- During the California Gold Rush, a highly successful miner having gold to burn went into town to show off his good fortune, and also have a decent meal. To achieve both goals at once, he walked into a Hangtown restaurant and loudly ordered the three most expensive items on the menu .. oysters, bacon, and eggs. From the Outer Banks Sentinel, November 12, 1998 Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com Contributed to #FareShare IRC Chat, 21 November 1998, by Art. Formatted or prepared for the FareShare Website by Hallie du Preez   - - - - - - - - - - - - - - - - - -