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----- Original Message -----
From: Maxine
To: phaedrus
Sent: Monday, December 30, 2002 12:52 PM
Subject: Dessert
My mother used to make a "spongy refrigerator" (my description
of a mousse like texture ) dessert in a 9x13 pan. I think it
was lemon flavored. It was delicious and I think she used either
condensed milk or evaporated milk.
Hello Maxine,
Below are the recipes that I found like that.
Phaed
Lemon Mousse
Ingredients :
12 graham crackers
1 can evaporated milk (lg.)
1 tbsp. grated lemon peel
1 c. sugar
2 lemons or 5 tbsp. lemon juice
Preparation :
Chill milk in freezer until slivers of ice in it. Put in cold
bowl and whip. Add peel to milk. Add slowly lemon juice, beating
while adding sugar. Crush crumbs and cover bottom of 9"x9"x2" pan
with 1/2 of them. Pour whipped mixture into pan. Cover with
remaining cracker crumbs. Wrap and freeze.
----------------------------------
Lemon Mousse
Ingredients :
1 (13 oz.) can evaporated skim milk
1 c. sugar
Juice of 3 lemons
Grated rind of 1 lemon
2 c. vanilla wafer crumbs, divided
Preparation :
Place evaporated milk in bowl in freezer until milk starts to
freeze. Remove and whip until stiff; gradually add sugar and
continue whipping. Add lemon juice and rind. Line bottom of 10
inch square pan with 1 3/4 cups vanilla wafer crumbs. Pour milk
mixture over crumbs; sprinkle with remaining 1/4 cup crumbs. Freeze
and serve. To freeze for longer periods wrap in freezer wrap. Cut
in squares. Yield: 9 servings.
----------------------------------
Lemon Mousse
Ingredients :
1 lg. can evaporated milk (well chilled)
1 (3 oz.) pkg. lemon Jello
1/2 c. granulated sugar
Juice & rind of 1 fresh lemon
1/2 pt. heavy cream, whipped
Preparation :
Dissolve Jello in 1 cup boiling water. Chill 1 hour. Whip until
frothy. In large mixing bowl, whip evaporated milk until thick.
Add sugar, juice and rind of lemon and Jello. Mix well. Fold in
whipped cream. Pour in bowl or mold. Chill and serve. HELPFUL
HINT: Chill beater and bowl before whipping evaporated milk.
----------------------------------
Lemon Mousse
Ingredients :
1 lg. can Carnation evaporated milk
1 c. sugar
1/4 c. lemon juice, plus some lemon peel
1 pkg. graham cracker crumbs
3 tbsp. butter
Preparation :
Chill milk in freezer until good and crystalized. Chill bowl and
beaters. Whip milk until fluffy. Add sugar gradually; beat well.
Add lemon juice, beat well. Mix butter into graham cracker crumbs.
Place crumbs into bottom of parfait type glasses or dessert dish.
Spoon in mousse and top with crumbs.
----- Original Message -----
From: Nancy
To: phaedrus
Sent: Monday, December 30, 2002 9:56 PM
Subject: Champagne Oyster And Brie Soup
I've lost my paul prudhomme louisiana cookbook and would love
to have the recipe for his oyster,champagne and brie soup.
I've tried others but his remains the very best.
Can you help?
Nancy
Hello Nancy,
I could not locate a recipe for the soup that had Chef Prudhomme's
name on it. The below recipe is the only one that I could find.
Phaed
2013 Update: This recipe can now be found on these sites:
ENOFYLZ Wine Blog
All Fish Seafood Recipes
Mystery Lover's Kitchen
Oyster and Brie Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Sticks unsalted butter
1 c Celery, chopped
1 c Onion, chopped
1/2 ts White pepper
1/2 ts Cayenne pepper
1/2 c All-purpose flour
1 lb Brie cheese, cut into small
Wedges, skin off
6 c Cold water
2 c Heavy cream
36 Shucked oysters, with liquor
1/2 c Champagne
1/4 c Dry sherry
In a large soup pot, melt one stick of butter. Add the celery,
onions, white pepper and cayenne. Stir and cook over low heat
until vegetables begin to soften.
Over low heat in another pan, make a roux by combining 8 tablespoons
melted butter and the flour to make a base for thickening the soup.
Cook at least 2 minutes, stirring constantly, so the floury taste is
eliminated. Add the roux and the cheese to the soup pot. Add the
water, cream, oysters and their liquid. Simmer the soup until the
oysters begin to curl. Add the champagne and sherry and heat through.
----- Original Message -----
From: Nancy
To: phaedrus
Sent: Monday, December 30, 2002 9:56 PM
Subject: Chocolate Chestnut Cake
The chocolate chestnut cake from an early issue of food and
wine magazine.
Thank You.
Nancy
Hello Nancy,
I cannot locate a recipe from Food and Wine Magazine. Below are the
only two recipes that I could locate for this cake. The first one is
from "Chocolatier" Magazine, and the second is a no-bake refrigerator version.
Phaed
Chocolate Chestnut Cake
4 oz semisweet chocolate; coarsely chopped
2 oz unsweetened chocolate; coarsely chopped
1/4 c plus
1 tb kirsch
3/4 c canned unsweetened chestnut puree
4 lg eggs; separated (at room temp)
2 ts vanilla extract
6 tb unsalted butter; softened and cut into tab
1/3 c sifted flour
1/8 ts salt
1/2 c sugar
Instructions
----Chocolate Glaze----
6 oz semisweet chocolate; finely chopped
3/4 c double (heavy) cream
2 tb light corn syrup
1 ts vanilla extract
1 white chocolate curls for
-garnish (; optional)
Source: Chocolatier Magazine, November 1992. 8 - 10 servings.
Make the cake: Position a rack in the centre of the oven and
preheat to 350F/180C. Butter the bottom and sides of a 9 x 2
inch round cake pan. Line the bottom with a circle of baking
parchment or waxed paper and butter the paper.
Melt the chocolate with the kirsch in a bowl over hot (not boiling)
water. Transfer the chocolate mixture to a large bowl. Using an
electric mixer set at medium speed, beat the chestnut puree into
the chocolate mixture just until blended. The mixture will look
lumpy. One at a time, beat in the egg yolks, beating well after
each addition. Scrape down the sides of the bowl with a rubber
spatula. Beat in the vanilla.
One tablespoon at a time, beat in the butter, making sure each
addition is fully incorporated before adding the next. Add the
flour and salt and mix on low speed just until the mixture is
smooth.
In a grease-free large bowl, using an electric mixer, beat the
egg whites at low speed until frothy. Gradually increase the
speed to high and beat the whites until they form soft peaks.
While continuing to beat, gradually add the sugar one teaspoon
at a time. Beat the whites until they form stiff, shiny peaks.
Fold one third of the whites into the chocolate mixture to
lighten it. Fold in the remaining whites. Scrape the batter
into the prepared pan and smooth the top with the back of a
spoon.
Bake the cake for 20 to 30 minutes, until a wooden toothpick
inserted 1 inch from the side of the pan comes out clean; the
centre of the cake will remain soft and creamy. Do not overbake.
Set the cake in the pan on a wire rack to cool for 1 hour.
When the cake is completely cool, invert it onto an 8.5 inch
cardboard cake circle and peel off the paper circle. Wrap the
cake in plastic wrap and refrigerate overnight.
Make the chocolate glaze: Put the chocoate in a 1 quart measuring
cup with a pouring spout. In a small saucepan, set over medium heat,
heat the cream and corn syrup, stirring constantly with a wooden
spoon, until the mixture comes to a boil. Pour the hot cream over
the chocolate. Let the mixture stand for 30 seconds to melt the
chocolate. Gently whisk until smooth. Stir in the vanilla.
Glaze the cake: Unwrap the chilled cake and put it (still on the
cardboard circle) on a wire rack. Set the wire rack with the cake
over a baking sheet. Pour the warm chocolate glaze over the cake,
coating it completely. Gently tap the wire rack several times to
remove any excess glaze. Use the end of a pin to pop any unsightly
air bubbles. Put the baking sheet with the cake in the refrigerator
and chill for 5 to 10 minutes to set the glaze. Using two long metal
cake spatulas, transfer the cake to a plate. Cut the cake while it
is still chilled with a hot knife. Rinse the knife blade between
slices. Transfer the cake slices to dessert plates. If desired,
garnish the top of each piece of cake with a sprinkling of white
chocolate curls. Let the cake slices stand at room temperature for
20 minutes before serving. You can even dust the plate with some
cocoa and serve a few marrons glaces on the side.
-----------------------------------------
Chocolate Chestnut Refrigerator Cake
18 ounces of sweetened chestnut puree
3/4 cup of soft, unsalted butter
11 ounces of bittersweet chocolate, minimum 70 percent cocoa solids
3 tablespoons of dark rum
To serve:
Crème fraîche
Crystallized violets
Beat the puree in a bowl until it's smooth. Then add the butter,
beating again to make a well-blended mixture. Melt the chocolate
and let it cool slightly, before adding it to the chestnuts and
butter in the bowl. Beat in the rum and spoon the chocolate mixture
into a 8 1/2 by 4 1/2-inch loaf tin, lined with plastic wrap, in
two batches, making sure the first layer reaches the corners and
sides of the bottom of the pan, before you smooth over the rest.
Wrap the over-hanging plastic wrap over the cake, so that it's
completely covered. Put it in the refrigerator to set for at least
four hours--but a day or so in advance if you want.
Don't take the loaf pan out of the refrigerator until you want to eat
it. When you just unmold the cake, cut it into thin slices and serve
with crème fraîche or sour cream.
Makes 10-12 servings.
----- Original Message -----
From: Beth
To: phaedrus
Sent: Monday, December 30, 2002 9:08 PM
Subject: re: Yule Log
> Many moons ago I collected the '3 ring pages' that McCalls
> produced. In this binder under "Holiday delights" there was
> a very special yule log. I have mislaid this page from my
> binder and would be eternally grateful for anyone that has
> that page to E-mail me with the recipe. I know it contained
> many eggs and very little flour, and was layered with a 'moca
> cream' in the center.
> Thanks
> beth
Hi Beth,
See if it's one of the recipes below.
Phaed
Mocha Yule Log
Ingredients :
4 eggs, separated
1 c. sugar
5 tbsp. warm water
1 1/2 tsp. vanilla
Pinch salt
Pinch cream of tartar
1 c. sifted cake flour
1/2 tsp. baking powder
3 tbsp. soft butter
Confectioners' sugar
Mocha Buttercream:
1 c. butter
2 c. sifted confectioners' sugar
3 egg yolks
3 tbsp. instant coffee dissolved in 2 tbsp. hot water and cooled
1 tsp. vanilla
4 tbsp. cocoa
2 tbsp. chopped nuts
Preparation :
Beat the egg yolks until lemon colored. Beating constantly,
slowly add 3/4 cup sugar. Continue to beat for several more
minutes, then slowly beat in the water a tablespoon at a time and
finally add the vanilla. Place the egg whites and salt in another
bowl. Beat a few seconds then add cream of tartar. Continue
beating until the whites form soft peaks. Slowly beat in the
remaining 1/4 cup sugar. Resift flour with baking powder and
gradually fold into the egg yolk mixture alternating with the egg
whites. Butter an 11x17 inch jelly roll pan and line with buttered
and floured waxed paper. Pour cake batter into pan, smoothing it
out evenly and bake in a 350 degree oven for 15 minutes or until
cake is golden brown. Remove from oven and let cool a minute.
Carefully turn upside down onto a dish towel that has been dusted
with confectioners sugar. Immediately peel off waxed paper, taking
care not to tear cake. Trim off the crisp edges with a knife.
Sprinkle cake with confectioners' sugar, cover with a fresh sheet of
waxed paper and starting with the short end, roll it up in the
towel. While cake is cooling, prepare buttercream. Beat the butter
until fluffy and then gradually beat in the confectioners' sugar.
Then beat in the egg yolks, one at a time, the cooled coffee 1
tablespoon at a time and the vanilla. Carefully unroll the cake,
remove waxed paper and spread it with about 1/2 inch of the
buttercream. Roll it up starting with the long side and place it on
a serving dish. Add 3 tablespoons of the cocoa to the remaining
buttercream and beat thoroughly. Spread the outside of the cake
except for the ends with the buttercream. Score the icing with a
fork to resemble tree bark. Sprinkle with remaining 1 tablespoon
cocoa and chopped nuts. Makes 10 servings.
----------------------------------
Christmas Yule Log
Ingredients :
5 eggs
1 c. powdered sugar
3 tbsp. cocoa
1 c. milk
1/3 c. flour
1 c. butter
1 c. sugar
1/2 tsp. vanilla
3 tbsp. instant coffee
3 tbsp. cocoa in icing
Preparation :
Beat egg yolks until thick and pale. Add sugar and cocoa; beat
well. Fold in stiffly beaten egg whites. Spread in buttered
floured rectangle pan. Bake at 350 degrees for 12 minutes. Quickly
loosen and turn onto water sprinkled towel and roll up until cool.
Cook milk and flour in saucepan to make paste. Let cool. Whip
butter and sugar until light and fluffy. Add paste, vanilla and
coffee; whip. Unroll cake and spread with 1/2 of mocha filling.
Roll up again. Add 3 tablespoons cocoa to remaining filling and ice
outside of cake. Decorate with icing and cherries.
----------------------------------
Holiday Yule Log
Ingredients :
Cake Roll:
3/4 c. cake flour
1/4 c. cocoa
1/2 tsp. baking powder
1/2 tsp. salt
4 eggs at room temperature
3/4 c. sugar
1 tbsp. water
1 tsp. vanilla
Powdered sugar
Filling:
1 tsp. Knox gelatin
1/4 c. water
1 c. whipping cream
1/2 tsp. almond extract
2 tbsp. powdered sugar
Frosting:
1 1/2 ozs. unsweetened baking chocolate
1 tsp. instant coffee granules
3 tbsp. butter
1/2 c. powdered sugar
1/2 tsp. vanilla
1/4 c. powdered sugar
1 egg white
Preparation :
Grease a 15 x 10 inch jelly roll pan. Line with wax paper
then grease and flour top of paper. Preheat oven to 375 degrees.
Sift together flour, baking powder and salt, set aside. Beat eggs
on highest speed of mixer until thick and lemon colored. Gradually
add sugar and continue beating until thick and fluffy. Fold in
water and batter evenly in prepared pan. Slam pan on counter or
floor a few times to eliminate air pockets. Bake 12 to 15 minutes
until cake pulls away from edge. While cake is baking, sift some
powdered sugar onto a kitchen towel to prepare cake roll. Remove
cake from oven. Immediately loosen edges and turn onto prepared
towel. Peel off wax paper and trim any crusty edges away. Roll cake
up in towel starting at narrow end. Let stand on rack to cool for
20 minutes. While cake is standing, mix gelatin and water in small
saucepan and heat over low until dissolved. Let cool to room
temperature while beating whipping cream. When stiff peaks form,
fold in gelatin mixture, almond extract and powdered sugar. Unroll
cake and spread with whipped cream mixture. Roll up cake as evenly
as possible and wrap with towel. Refrigerate at least 1 hour before
assembling. In small saucepan, melt chocolate over low heat. Stir
in instant coffee granules and set aside to cool. Cream butter,
gradually adding 1/2 cup powdered sugar until fluffy. Blend in
coffee, chocolate mixture, salt and vanilla. Beat egg white until
soft peaks form then add 1/4 cup powdered sugar. Gently and
thoroughly fold chocolate into egg white. Frost cake as usual,
leaving ends exposed. Draw the tines of a fork over the frosting
lengthwise to resemble bark on a log. Can be decorated in a
flowering vine pattern using red and green candied cherries and
slivered almonds. Dust with powdered sugar for snow-like look.
Before serving, ends may be trimmed slightly to give neat and
finished appearance. Keep chilled until ready to serve. Serves 10
to 12.
----- Original Message -----
From: "George"
To: phaedrus
Sent: Sunday, December 29, 2002 3:21 PM
Subject: bitter almonds
> Hello phaedrus,
>
> bitter almonds were included in a panforte recipe I found on the web.
> What are they and where am I likely to see them for sale?
>
> =={=}
>
> George
Hi George,
Better use regular almonds. You can't buy raw bitter almonds in the U.S. They
contain prussic acid, which is a deadly poison. Cooking the almonds destroys
the prussic acid, but in the U.S. it's not thought to be worth the risk to
sell them. As few as ten raw bitter almonds are said to be enough to kill a
child. Bitter almonds are processed to make almond flavorings and extracts
after the prussic acid is removed.
Phaed
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