* Exported from MasterCook * White Chocolate-Mocha-Hazelnut Truffles Recipe By : The International Chocolate Cookbook, Nancy Baggett.
Serving Size : 1 Preparation Time :0:00
Categories : Truffles Candy
Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- ***GANACHE***
8 ounces good-quality white chocolate, finely chopped
1/4 cup heavy cream
1/2 teaspoon instant coffee powder or crystals
1 1/2 tablespoons coffee-flavored liqueur -- or coffee
***COATING***
1 1/4 pounds white chocolate, approximately
1 1/2 cups hazelnuts To prepare ganache: Place chocolate in a deep bowl and set aside in a
warm place. Combine cream and coffee powder in a medium saucepan and
bring just to a boil over medium-high heat. Immediately pour over
chocolate, stirring until smooth. (If all of the chocolate doesn't
melt, place chocolate over a bowl of hot water and stir until melted.)
Stir in liqueur. Cover and refrigerate for 4 hours, or freeze for 1
hour, until firm. Using a melon baller or a teaspoon, scoop out small
3/4-inch portions of the ganache. Roll each portion into a ball between
your palms and place on a wax paper-lined baking tray. Lightly cover
with plastic wrap and refrigerate until firm. To make coating: Spread hazelnuts on a baking sheet and toast in 350F
oven for 12 to 15 minutes, stirring occasionally, until lightly browned.
Remove from oven and rub in a kitchen towel to remove skins. (Some
flecks of skins can remain.) Finely chop nuts and set aside. Chop half
the chocolate and place in a heavy saucepan. Break the remaining
chocolate into large chunks. Over low heat, melt the chocolate in the
pan, stirring, just until smooth. Remove pan from heat. Working with a
few pieces at a time, add chunks of chocolate and stir. Add chocolate
until chunks no longer melt when stirred in. (This is tempering
chocolate so it will stand without softening at room temperature. If
desired, simply dip truffles in melted white chocolate and store in
the refrigerator.) Dip ganache centers in white chocolate, rolling to
coat, then roll in chopped hazelnuts. Let stand until set, or
refrigerate. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Whole Grilled Catfish Recipe By : Lucky Stores, Inc. 1998
Serving Size : 4 Preparation Time :0:00
Categories : Fish Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 36 ounces catfish -- or
4 whole catfish one per serving
1 head and fins removed -- cleaned and skinned
4 teaspoons olive oil -- *as directed
3 teaspoons dijon mustard
2 teaspoons lemon juice
2 teaspoons black pepper
1/4 teaspoon salt -- optional
1 long strands lemon zest -- for garnish Cover the grill with foil, or use special racks designed for
holding fish. Oil racks or foil. Rinse fish inside and out, pat
dry with towels. Sprinkle with salt and pepper. Combine oil, mustard,
and lemon juice. rub the outside of fish with the oil mixture. Grill
for approximately 10 minutes for each inch of thickness. Fish is done
when flaky and opaque inside. EACH 288 cals, 12g fat: 38% cff. Contributed to FareShare, February 9, 1999, Y2V2-8
PatHanneman at kitpath@earthlink.net
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Winner's Chocolate Cake (Flourless) Recipe By : Bon Apetit, April 1992
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Desserts
Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 8 ounces bittersweet chocolate
1 3/4 sticks unsalted butter -- (3/4 cup + 2 tbs)
2 ounces unsweetened baking chocolate
1 cup sugar
5 large eggs -- separated
3 tablespoons ground almonds
GLAZE frosting
1/2 cup whipping cream
3 tablespoons unsalted butter
4 ounces bittersweet chocolate
4 ounces milk chocolate
Fresh raspberries
Fresh mint leaves Preheat oven to 350F. Butter and flour 9-inch diameter springform pan with 2-1/4
inch high sides. Melt first 3 ingredients in heavy medium
saucepan over medium-low heat, stirring constantly until
smooth. Pour in large bowl and cool slightly.
Add sugar, yolks and almonds and whisk until smooth. Using
an electric mixer, beat whites in large bowl until stiff but
not dry. Fold whites in batter in two additions. Pour
batter into prepared pan. Bake until top is dry and begins
to crack and tester inserted in center comes out with moist
crumbs attached, about 40 minutes. Transfer cake to rack and cool 15 minutes. Press down gently on top of cake of even edges. Cool completely. FOR GLAZE: Bring cream and butter to simmer in heavy medium
saucepan. Reduce heat, add both chocolates and stir until
smooth. Let stand until cool but still pourable, about 1
hour. Invert cake onto 8-inch round tart pan bottom or
cardboard round. Place cake on rack set over a cookie sheet.
Pour glaze over cake, spreading with spatula to coat top and
sides. Refrigerate cake until glaze sets, about 1 hour.
(Can be prepared one day ahead, keep refrigerated. Let cake
stand two hours at room temperature before serving.)
Transfer cake to platter. Garnish with fresh raspberries and
mint leaves if desired. Contributed to FareShare, February 2, 1999, Y2V2-2
Jennie at BarFav@aol.com
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - NOTES : Raspberry chocolate chips may be used instead of
bittersweet chocolate.
* Exported from MasterCook * Wrap: The All-American Wrap Recipe By : Best of Midwest Market/Dairy Council, Wisconsin
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches Volume 2-2, Feb.'99
Wraps Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 flour tortilla -- 6-inch
1 tablespoon mayonnaise
1 large lettuce leaf -- torn into thirds
1 tablespoon sliced black olives -- heaping
2 slices bacon -- cooked, crumbled
1/4 cup tomato -- diced
1/4 cup Wisconsin Colby Cheese -- shredded Spread the tortilla with the mayonnaise, leaving a little room around
the tortilla edges. Lay the lettuce pieces evenly over the mayonnaise.
Sprinkle the black olives, bacon, tomato, and Wisconsin Colby Cheese
evenly over the tortilla. Roll up, placing on plate, seam side down.
Can be eaten immediately or refrigerated.
Makes 1 wrap. Shared by Sherilyn Schamber, CA, USA <sherilyn@inreach.com>
Cooking Information Center and Recipe Exchange Group (REG)
http://home.inreach.com/sherilyn/cic.htm
Contributed to FareShare, February 24, 1999, Y2V2-19
Sherilyn Schamber at sherilyn@inreach.com
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Wrap: The Alpine Wrap Recipe By : Best of Midwest Market/Dairy Council, Wisconsin
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches Volume 2-2, Feb.'99
Wraps Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 tablespoon mayonnaise
1 1/2 teaspoons German-style mustard
1 flour tortilla -- 6-inch
1/4 cup smoked bratwurst sausage -- chopped
1/4 cup Wisconsin Swiss Cheese
2 tablespoons dill pickle -- diced
1/4 cup cabbage -- very finely shredded In a small bowl, mix the mayonnaise and mustard. Spread on the
tortilla, leaving a little space around the edge. Sprinkle bratwurst,
Wisconsin Swiss Cheese and dill pickle over. Spread the cabbage evenly
over the tortilla. Roll up, placing on plate, seam down. Eat
immediately or refrigerate. Makes 1 wrap. Shared by Sherilyn Schamber, CA, USA <sherilyn@inreach.com>
Cooking Information Center and Recipe Exchange Group (REG)
http://home.inreach.com/sherilyn/cic.htm
Contributed to FareShare, February 25, 1999, Y2V2-20
Sherilyn Schamber at sherilyn@inreach.com
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - -
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