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----- Original Message -----
From: Karen
To: phaedrus
Sent: Wednesday, April 09, 2003 12:57 PM
Subject: Looking for a recipe
Some years ago I got a recipe off of HGTV for a dessert that used
lady fingers,chocolate,and other ingredients that I can't remember.
I have lost the recipe and do not find it on HGTV's site.
You took the lady fingers and stood them up in I believe a springform
pan all around. Then I think that I made a type of chocolate mousse
and put it in next and then I am totally lost. Hope that you will be
able to help me.
TIA
Karen
Hello Karen,
Ok, I did some good with this. Some recipes call it a Chocolate Charlotte Russe.
See below.
Phaed
Chocolate Charlotte Russe
Ingredients :
4 oz. (4 sq.) unsweetened chocolate
3/4 c. granulated sugar
1/3 c. milk
6 eggs, separated
1 1/2 c. unsalted butter
1 1/2 c. confectioners' sugar
1/8 tsp. salt
1 1/2 tsp. vanilla
3 doz. ladyfingers, split
1 c. heavy cream, whipped
Shaved, unsweetened chocolate
Preparation :
Melt chocolate squares in top of double boiler over hot water.
Mix granulated sugar, milk and egg yolks. Add to chocolate and cook
until smooth and thickened, stirring constantly. Cool. Cream
butter well. Add 3/4 cup confectioners' sugar and cream thoroughly.
Add chocolate mixture and beat well. Beat egg whites with salt
until stiff; gradually beat in remaining 3/4 cup confectioners'
sugar. Fold into chocolate mixture. Add vanilla. Line bottom and
sides of deep 9 inch springform pan with split ladyfingers. Put in
alternate layers of one-third of mixture and remaining ladyfingers.
Chill overnight. Remove to cake plate. Garnish with unsweetened
whipped cream and shaved chocolate.
----------------------------------
Chocolate Mousse Cake
Ingredients :
1/2 c. sugar
2/3 c. water
3 c. heavy cream
2 pkgs. unfilled ladyfingers
12 oz. semisweet chocolate
3 tbsp. dark rum or Grand Marinier
6 egg yolks
Preparation :
Line 9 inch springform pan with ladyfingers. Food processor: with
steel blade in place. Let machine run for a second. Pour the cream
through the feed tube. Process until cream is whipped stiff.
Remove whipped cream from work bowl and set aside. Add chocolate to
work bowl and chop fine. Combine sugar and water in a saucepan and
boil for 3 minutes. With machine running, pour boiling syrup
through feed tube. Add egg yolks and rum. Let machine run until
steam dissipates. Fold whipped cream into chocolate mixture. Pour
mousse into pan lined with ladyfingers. Chill for at least 4 hours.
----------------------------------
Chocolate Mousse Icebox Cake
Ingredients :
4 (3 oz.) pkgs. ladyfingers, split lengthwise
3 (6 oz.) pkgs. semi-sweet chocolate pieces
1 c. granulated sugar
1 tsp. vanilla extract
8 eggs, separated
Confectioners' sugar
Preparation :
1. Line side and bottom of 9 inch springform pan with
ladyfingers, split side in, set aside. 2. In a medium saucepan
combine chocolate, granulated sugar, and 1/2 cup of water. Over
low heat, stir constantly until chocolate is melted and sugar is
dissolved. Remove from heat. Add vanilla and stir with wooden
spoon until smooth. Set aside and let cool slightly. 3. In a
large bowl, with beater at medium speed, beat egg yolks slightly.
Gradually add chocolate mix, beating constantly until it thickens.
4. With clean beaters, beat egg whites stiff. With rubber scraper,
using an under and over motion, gently fold egg whites into
chocolate mixture just until combined. 5. Spread 1/4 of
chocolate mixture over ladyfingers in pan. Cover with a layer of
ladyfingers. Repeat 3 times. 6. Refrigerate until firm - 4 hours
or overnight. 7. Gently remove side of pan. Place cake (still
bottom of pan) on serving plate. Sprinkle liberally with
confectioners' sugar. Serves 14.
----------------------------------
Chocolate Mousse Icebox Cake
Ingredients :
3 pkg. ladyfingers, split lengthwise
3 (6 oz. size) pkg. semi-sweet
chocolate pieces
1 c. granulated sugar
1 tsp. vanilla extract
8 eggs, separated
Confectioners sugar
Preparation :
Line side and then bottom of a 9 inch springform pan with
ladyfingers, split side in. Set aside. In medium saucepan, combine
chocolate pieces, granulated sugar and 1/2 cup water. Over low
heat, stir constantly until chocolate is melted and sugar dissolved.
Remove from heat. Add vanilla, and beat with wooden spoon until
smooth. Set aside and let cool slightly. In large bowl, with
portable mixer at medium speed beat egg yolks slightly. Gradually
add chocolate mixture beating constantly, continue beating until it
thickens. With clean beaters, beat egg whites just until stiff
peaks form when beaters are slowly raised. With wire whisk or
rubber scraper, using under and over motion gently fold beaten egg
whites into chocolate mixture just until combined. Spread a fourth
of chocolate mixture over ladyfingers in springform pan. Cover
mixture with a layer of ladyfingers. Repeat 3 times. Refrigerate 4
hours. Dust with confectioners sugar.
----------------------------------
Chocolate Mousse Icebox Cake
Ingredients :
4 (3 oz.) pkgs. ladyfingers, split lengthwise
3 (6 oz.) pkgs. semi sweet chocolate pieces
1 c. granulated sugar
1 tsp. vanilla extract
8 eggs, separated
Confectioners' sugar
Preparation :
Line side and then bottom of 9" springform pan with ladyfingers,
split side in; set aside. In medium saucepan, combine chocolate
pieces, granulated sugar and 1/2 cup water. Over low heat, stir
constantly until until chocolate is melted and sugar is dissolved.
Remove from heat. Add vanilla and beat with wooden spoon until
smooth. Set aside and let cool slightly. In large bowl, with
portable electric mixer at medium speed, beat egg yolks slightly.
Gradually add chocolate mixture beating constantly; continue beating
until it thickens. With clean beaters beat egg whites just until
stiff peaks form when beaters are slowly raised. With wire whisk or
rubber scraper, using an under and over motion, gently fold beaten
egg whites into chocolate mixture just until combined. Spread a
fourth of chocolate mixture over ladyfingers in springform pan.
Cover mixture with a layer of ladyfingers. Repeat three times.
Refrigerate until firm, about 4 hours or overnight. To serve,
gently remove side of pan; place cake (still on bottom of pan) on
serving plate. Sprinkle cake liberally with confectioners' sugar.
Makes 14 servings.
----------------------------------
Chocolate Mousse Crown
Ingredients :
16 ladyfingers
1 (12 oz.) bag semi sweet chocolate morsels
1 lb. cream cheese
1 1/2 c. light brown sugar
1/4 tsp. salt
4 eggs, separated
2 tsp. vanilla
2 c. heavy cream, whipped
Preparation :
Split ladyfingers and place 24 pieces around sides of 10"
springform pan. Arrange remaining on bottom. Melt chocolate in
double boiler over hot, not boiling, water. Blend cream cheese, 3/4
cup brown sugar and salt. Beat in yolks, one at a time. Beat egg
whites and vanilla until stiff, but not dry. Beat in remaining 3/4
cup sugar until stiff and satiny. Fold into chocolate; fold in
whipped cream. Pour into pan. Chill at least 5 hours. Decorate
with whipped cream, cherries and chocolate leaves. Serves 20.
----- Original Message -----
From: Katy
To: phaedrus
Sent: Tuesday, April 08, 2003 10:52 PM
Subject: recipe query--keifer cheese
I recently had a sandwich at a coffee shop made with "keifer" cheese.
The waitress described keifer as similar to cream cheese, but tangier,
and it was. I would like to duplicate the sandwich, but can't find
keifer cheese anywhere, except for a few obscure references on cheesemaking
websites. I am wondering if it is of middle eastern origin, or is simply
cheese made with kefir?
Much obliged,
Katy
Hi Katy,
Well... it's both: It is of Middle Eastern Origin and it's made from kefir.
There's a spelling issue here. 10% of the websites that mention this stuff
call it "kiefer"; 30% call it "keifer"; and the remaining 60% call it "kefir".
I think "kefir" is the most correct.
"Kefir" is a cultured sour milk product, and "kefir cheese" is sort of like a
cottage cheese that's made by straining "kefir". This stuff is rather similar to yogurt,
but using a different culture. Yes, it is of Middle-Eastern origin. It was originally
made with camel's milk, but now is usually made with cow's milk.
Phaed
" Kefir and Kefir Cheese "
"For over a thousand years, kefir, a cultured milk drink, has been very
popular in the Caucasus region of Asia. Native drinkers refer to it as
a type of champagne, due to its light, bubbly texture. It is very cool
and refreshing in the summertime."
"For kefir: Use 1 quart of fresh whole milk and add 1 package of kefir
culture (check directions on packet; certain varieties may have different
measurements). Allow to form into curds. Add 1 tsp. of yeast and let
ferment slightly. Stir to drinkable consistency. The kefir now can be
used in cheesemaking or enjoyed as a beverage. "
"For cheese: Try to work with kefir at a 72 degrees temperature. Pour
kefir into a cheesecloth-lined colander; bring corners of cheesecloth in
to tie a knot around kefir. Let bag hang and drain 12-24 hours. Place
drained cheese into a bowl. Add salt and herbs to taste (some Middle
Eastern style herbs to try: mint, saffron, pepper, mastic, cumin,
cardamom, coriander, turmeric). Put in a mold to chill about 12 hours."
----- Original Message -----
From: "Karen"
To: phaedrus
Sent: Wednesday, April 09, 2003 12:25 PM
Subject: saltine cracker casserole
>
> i heard about a breakfast casserole made with saltine crackers.
> do you have access to this recipe?
>
> thanks, karen
>
Hi Karen,
See below.
Phaed
Breakfast Casserole
Ingredients :
30 saltine crackers
2 c. grated Cheddar cheese
6 eggs
1/2 c. melted butter
2 c. milk
1/2 c. ready-made bacon bits
Preparation :
Preheat oven to 400 degrees. Crumble crackers and put in a
buttered 8 x 12 inch casserole dish. Mix remaining ingredients
and pour over crackers. Bake 20 minutes. Serves 6.
----- Original Message -----
From: "Paula"
To: phaedrus
Sent: Tuesday, April 08, 2003 2:34 PM
> looking for a recipe for seafood imperial we had once in a resteraunt in
> florida
>
Hi Paula,
The problem with a recipe like "seafood imperial" is that the ingredients
vary quite a bit from recipe to recipe. Below are all five of the recipes
that I was able to find for this dish.
Phaed
Seafood Imperial Casserole
Ingredients :
1 lb. fresh mushrooms
1 med. onion, chopped
1/2 c. chopped green pepper
1/2 c. chopped celery
1 tbsp. butter
1 garlic clove, minced
3/4 lb. crab meat
3/4 lb. shrimp, steamed & cleaned
3/4 lb. scallops
1 tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. Worcestershire sauce
1/2 c. Parmesan cheese
1/2 c. mayonnaise
5 slices bacon, cooked & crumbled
Bread crumbs for topping
Preparation :
Preheat oven to 400 degrees. Saute mushrooms, onion, pepper and
celery in butter until lightly browned. Add garlic. Combine
seafood, remaining seasonings, half the cheese, mayonnaise and
bacon. Pour into casserole dish, top with bread crumbs and
remaining cheese. Bake 20 to 25 minutes.
----------------------------
Seafood Imperial
01/29/2002
by: Chef Dirt Harbinger, NC
Ingredients:
1 pound backfin crabmeat
1 pound sea scallops
1 pound large shrimp, peeled and deveined
2 cups heavy whipping cream
1/4 pound butter
1/4 cup chardonnay wine
1/2 tsp. white pepper
1/2 tsp. salt
1 cup chopped broccoli, blanched
8 ounces seashell pasta, cooked according to package directions and drained
1/2 cup chopped, mixed sun dried fruit, such as currants, peaches, mango,
pineapple, plums, etc.
Directions:
Place all ingredients, except scallops, crabmeat, shrimp and pasta in a large skillet.
Bring to a boil over medium-high heat and cook for one minute. The sauce will thicken.
Add shrimp and scallops and cook for two more minutes.
Remove from heat and fold in crabmeat.
Pour over pasta.
Serve with loaf of crusty bread and a green salad.
Serves six.
--------------------------
Baked Seafood Imperial
1/4 cup Butter
1/4 cup Flour
2 cup(s) Milk
1 teaspoon(s) Salt
Pepper
1 Egg(s)
Dash Cayenne pepper
1 cup Bread crumbs, soft
3/4 pound Shellfish
1 teaspoon Parsley
2 teaspoon(s) Onion(s), minced
Bread crumbs, buttered
Paprika
Shellfish can be mix of scallops and crabmeat.
Melt butter; blend in flour. Add milk gradually, stir in salt, pepper
and cayenne pepper. Cook over low heat, stirring constantly, until
thickened; add egg and cook 1 minute longer. BE CAREFUL NOT TO BOIL
OR EGG WILL CURDLE. Remove from heat; add soft bread crumbs, shellfish,
parsely and onion.
Mix well; pour into well-greased square casserole. top with buttered
bread crumbs; sprinkle with paprika. Bake @ 400 about 20 minutes or
bubbly.
Serves 3 to 4.
--------------
Seafood Imperial
1 hour
(30 min prep, 30 min cooking)
seasonings, mix (onion, celery, red/green/yellow bell pepper - diced, as
much as you like, but go easy, too much will)
1 jar pimientos
1 lb shrimp (can use canned, frozen or fresh - peel fresh if using)
1 lb bay scallops (the small ones)
1 lb lump crabmeat
1/2 cup mayonnaise
1 tablespoon Dijon mustard
Tony Cachere's Seasoning, to taste
half-and-half
breadcrumbs
parmesan cheese
1 egg
fresh parsley
1. Saute seasoning mix in a little good olive oil until clear.
2. Add shrimp, saute 5 minutes; add scallops, saute 2 minutes.
3. Add mayo, mustard, and Tony's to taste; simmer about 5 minutes (may be a little liquid).
4. Beat egg; add a little liquid from pot to egg, stir well and add mixture to seafood.
5. Add about 1/4 cup Parmesan cheese and 1/3 cup half and half.
6. Mixture may be a little soupy; add just enough bread crumbs to tighten it up.
7. Add crabmeat and about 1/4 cup chopped fresh parsley; gently stir as to not break up crabmeat.
8. Serve in puff pastry shells baked according to package directions.
-------------------------------
Seafood Imperial
1/3 cup butter
1/3 cup sifted flour
11/2 teaspoons salt
1/2 teaspoon paprika
3 cups milk
1 small can mushrooms
1/2 teaspoon Worcestershire Sauce
2 cups lobster or tuna
1/2 cup pimiento
1/4 cup diced parsley
Melt butter and add flour, salt and paprika. Cook gently a few minutes then
add milk and Worcestershire Sauce. Cook until smooth and thick and then add
other ingredients. Serve on toast or patty shells.
----- Original Message -----
From: Bouayad
To: phaedrus
Sent: Wednesday, April 09, 2003 11:00 AM
Subject: Mozzarella preparation
Hallo,
I'm an amator of cooking and I'd like to knew how the Mozarella sheese
is prapared: the ingredients and the steps.
Thank you to your help
If it's possible, send me the answer in frensh, if you can't, send it
in english and thank you verry much
Hello Bouayad,
I could not find a recipe in French, but check here for recipes in English:
30 minute mozzarella
mozzarella cheese
Phaed
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