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----- Original Message -----
From: Sophia
To: 'phaedrus
Sent: Tuesday, January 07, 2003 4:24 PM
Subject: torrone
Hi,
I'm searching for a recipe to make this wonderful soft chocolate torrone
made by the Sorelle Nurzie company in L'Aquila, Abruzzo, Italy. I'd love
to try making it, i've made the white torrone which is wonderful.
Thank you for your help.
Hello Sophia,
I cannot locate a recipe from the Sorelle Nurzie company, but below are two recipes for soft chocolate torrone.
The second one may be the best. I do not know what "wafers" refers to in the first recipe.
Phaed
Chocolate Torrone
(Italian Christmas Candy)
1/2 lb. honey
1 cup sugar
2 tbsp. water
2 egg whites
1 3/4 cups cocoa
2 tbsp. water
1 tbsp. sugar
1 1/4 punds shelled hazel nuts, slightly roasted
Place honey on top of double boiler over boiling water and stir constantly
1 1/2 hours, or until caramelized. Combine sugar and water in small saucepan
and let boil until caramelized. Beat egg whites until stiff and add to honey
a little at a time, mixing well. Combine cocoa with 2 tbsp. water and 1 tbsp.
sugar and cook until creamy. Add cocoa and nuts to first mixture and mix.
Line 2 or 3 6x8 inch loaf pans with wafer* and pour in mixture to a depth of
about 2 inches. Let cool and cut into 2 long rectangular pieces. Wrap in
waxed paper to store. Makes 4 to 6 pieces.
---------------------------------------------
Soft Chocolate Torrone*
Ingredients:
7/8 cup honey
1 lb. hazelnuts
3 tbsp sugar and 2 tsp water for a syrup
1 1/4 cups sugar
6 1/13 oz. powdered chocolate
2 egg whites.
Put the honey in a pot and place it in another partly filled with boiling
water. Cook the honey for 1 1/2 hours, stirring frequently. Put the hazelnuts
on a cookie sheet and toast them in a moderate oven. The toasting will loosen
their membranes, which can be separated out and discarded. Make a syrup by
combining 3 tablespoons sugar and 3 teaspoons water. Put the solution in a
pan with the chocolate and cook over low heat. Stir constantly until the
mixture becomes a tick cream. Remove from the heat but keep warm. Put the
remaining sugar, and sufficient water to dissolve it, in a pan and cook over
moderate heat until the sugar caramelizes. When the sugar has virtually
caramelized, whip the egg whites untill they are stiff. Beat in the honey,
one spoonful at a time. Blend in the caramelized sugar then the chocolate
mixture, which should still be warm and afterward, the hazelnuts. Mix well
and remove from the heat. Take an alluminum foil, try to give it a long
rectangular container shape (place a rectangular or large serving dish
underneath the foil), put the mixture in the alluminum foil, wrap it and
let it cool.
Buon appetito!
----- Original Message -----
From: diane
To: phaedrus
Sent: Tuesday, January 07, 2003 5:56 AM
hi I don't know if this is where I can ask a question so can you help me?
I am looking for the recipe for applebee's oriental salad dressing. anyone
know the ingredients? thank you . . .
diane
Hello Diane,
Is this what you mean?
Phaed
Applebee's Oriental Chicken Salad
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressing Copycat
Amount Measure Ingredient -- Preparation Method
------ ----------- --------------------------------
Oriental Dressing:
3 Tablespoons honey
1 1/2 Tablespoons rice wine vinegar
1/4 Cup mayonnaise
1 Teaspoon Grey Poupon Dijon mustard
1/8 Teaspoon sesame oil
Salad:
1 egg
1/2 Cup milk
1/2 Cup flour
1/2 Cup corn flake crumbs
1 Teaspoon salt
1/4 Teaspoon pepper
1 boneless -- skinless chicken breast half
4 Cups vegetable oil (for frying)
3 Cups chopped romaine lettuce
1 Cup red cabbage
1 Cup Napa cabbage
1/2 carrot -- julienne or shredded
1 green onion -- chopped
1 Tablespoon sliced almonds
1/3 Cup chow mien noodles
Preheat oil in deep fryer or deep pan over medium heat. You want the temperature
of the oil to be around 350 degrees. Blend together all ingredients for dressing
in a small bowl with an electric mixer. Put dressing in refrigerator to chill
while you prepare the salad In a small, shallow bowl beat egg, add milk, and mix
well. In another bowl, combine flour with corn flake crumbs, salt and pepper.
Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into
egg mixture then into the flour mixture, coating each piece completely. Fry each
chicken finger for 5 minutes or until coating has darkened to brown. Prepare
salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage,
and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds
over the salad, then the chow mien noodles. Cut the chicken into small bite-size
chunks. Place the chicken onto the salad forming a pile in the middle. Serve
with salad dressing on the side. Makes 1 dinner-size salad.
----- Original Message -----
From: Joan
To: phaedrus
Sent: Tuesday, January 07, 2003 6:13 PM
Subject: James Beards Melting Moments cookies
I am looking for the James Beard Melting Moments cookie recipe. It is
supposed to be in one of his first cook books that is not published
anymore. Would appreciate it if you could find this recipe.
thank you,
Joan
Hello Joan,
The below recipe is the only "melting moments" cookie recipe that I can find.
Phaed
Melting Moments
Serving Size : 36 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour, all-purpose -- unsifted
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup butter -- softened
1 teaspoon vanilla
In bowl stir together first 3 ingredients. In large bowl with mixer at
medium speed, beat butter until smooth. Beat in flour mixture and vanilla
until well blended. Refrigerate 1 hour. Shape into 1-inch balls. Place
about 1 1/2 inches apart on ungreased cookie sheet; flatten with a lightly
floured fork. Bake 325°, for 15 minutes or until bottom is light golden
brown.
Food Processor Method: In bowl of food processor fitted with metal blade,
stir together flour, cornstarch, and powdered sugar. Cut cold butter into
1-inch chunks. Add to flour mixture. Add vanilla. Process 15 seconds or
until well blended and mixture forms a ball around blade. Continue as in
basic recipe. Frost with cream cheese frosting.
----- Original Message -----
From: "Jen"
To: phaedrus
Sent: Tuesday, January 07, 2003 1:16 PM
Subject: Pepperoni recipes
> I'm a looking for a recipe for making pepperoni. I've looked for about
> 5 years, and I haven't been able to find one. Please let me know if
> you have one (or more!). Thanks!
>
> Jenny
Hi Jenny,
I could only find one homemade pepperoni recipe. See this website for the
whole set of instructions:
Home Sausage
Phaed
----- Original Message -----
From: "Rosiee"
To: phaedrus
Sent: Tuesday, December 10, 2002 9:51 AM
Subject: Ringli Recipe
> I am searching for a recipe for "ringli", a swiss donut, traditionally
> served at Christmas time. Any help would be much appreciated.
>
> Thank you,
>
> Rosie
Hello Rosi,
i realize it's too late for Christmas, but a reader has sent me a ringli
recipe, so I though I'd send it on. It's in German.
Phaed
Ringli
Man nehme :
75 gr. Mehl und Mehl für`s Blech
75 gr. Zucker
250 gr. Marzipanmasse
30 gr. Margarine oder Butter
Margarine für`s Blech
1 Ei
etwa 8 kandierte Kirschen
Aus Mehl , Zucker , Marzipan , Butter und Ei einen Knetteig machen .Die
Masse in einen Spritzbeutel füllen und Ringe auf das gefettete mit Mehl
bestäubtes Backblechen spritzen . Die Kirschen in Stücke schneiden und das
Gebäck damit garnieren . Im vorgeheizten Ofen 5-6 Min. goldgelb backen .
Ergibt ca. 20 Stück
E-Herd : 200° - 225°
G-Herd : Stufe 3 - 4
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