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----- Original Message -----
From: Grace
To: phaedrus
Sent: Friday, January 17, 2003 1:11 PM
Subject: re: Mousse cakes
> Dear Phaedrus
> I am looking for a recipe titled Tuxedo truffle chocolate mousse cake.
> Please help
> Thanks
> Grace
Hi Grace,
I didn't find much. The recipe below is the only one that I could find, and
it looks to me as though part of the recipe is missing. Sorry.
Phaed
Tuxedo Truffle Torte
Yield: 1 Serving
Ingredients
***Chocolate Truffle Cake***
3/4 lb unsalted butter; cut into 12 1-ounce
1 piece (1/2 piece melted)
1 1/2 lb semisweet chocolate; broken into 1/2 ounce pieces
4 lg eggs
4 lg egg yolks
***White Chocolate Mousse***
6 oz white chocolate; broken into 1/2 ounce pieces
2 tb water
1 tb Myers's dark rum
1/2 c heavy cream
***White Chocolate Ganache***
3/4 c heavy cream
1 tb unsalted butter
12 oz white chocolate; broken into 1/2 ounce pieces
***Dark Chocolate Ganache***
3/4 c heavy cream
1 tb unsalted butter
9 oz semisweet chocolate; broken into 1/2 ounce pieces
Instructions
Prepare The Chocolate Truffle Cake:
Preheat the oven to 300 degrees Fahrenheit.
Lightly coat the insides of a 9 by 3-inch springform pan with the melted
butter. Set aside.
Heat 1 inch of water in the bottom half of a double boiler over medium
heat. Place 1-1/2 pounds semisweet chocolate and the remaining butter in
the top half of the double boiler. Tightly cover the top with plastic
wrap. Allow to heat for 15 minutes. Remove from the heat and stir until
smooth. Transfer the chocolate to a 5-quart stainless steel bowl, using a
rubber spatula to remove all the chocolate from the double boiler. Keep
at room temperature until needed.
Heat 1 inch of water in the bottom half of a double boiler over medium
heat. Place 4 eggs and 4 egg yolks in the top half of the double boiler.
Whisk the eggs until they reach a temperature of 110 degrees Fahrenheit,
about 2 to 3 minutes. Transfer the heated eggs to the bowl of an electric
mixer fitted with a balloon whip. Whisk on high until the eggs become
light and pale in color, about 6 to 7 minute. Remove the bowl from the
mixer.
Using a rubber spatula, gently fold one third of the eggs into the melted
chocolate. Add the remaining eggs and fold together gently, but
thoroughly. Pour the batter into the prepared springform pan. Place the
springform pan onto a baking sheet on the center rack in the preheated
oven. Bake for 1 hour 10 minutes to 1 hour 15 minutes, until the internal
temperature of the cake reaches 170 degrees Fahrenheit. Remove the
truffle cake from the oven and allow to cool in the pan for 45 minutes.
Before releasing the cake from the springform pan, use your fingertips to
press down gently on the outside edges of the cake (to create as flat a
surface as possible.) Remove the sides (but not the bottom) of the
springform pan and refrigerate the cake until needed, for at least 1 hour.
----------------------------------------
Prepare The White Chocolate Mousse:
(This may be done while the truffle cake is baking.) Heat 1 inch of water
in the bottom half of a double boiler over low heat. When the water is
hot (do not allow to simmer), place 6 ounces of white chocolate, 2
Tablespoons of water, and 1 Tablespoon of rum in the top half of the
double boiler. Using a rubber spatula, constantly stir the white
chocolate, water, and rum until the chocolate has melted and the mixture
is smooth, about 5 to 6 minutes. Remove from the heat and set aside.
Using a hand-held whisk, whip 1/2 cup heavy cream in a well-chilled
3-quart stainless steel bowl until stiff. Vigorously whisk one third of
the whipped cream into the melted white chocolate (continue to whisk until
smooth and thoroughly combined). Add the combined whipped cream and white
chocolate to the remaining whipped cream and use a rubber spatula to fold
all until smooth. tightly cover the top of the bowl with plastic wrap and
refrigerate until needed, for at least 45 minutes.
----- Original Message -----
From: Bob
To: phaedrus
Sent: Saturday, January 18, 2003 2:15 PM
Subject: fried twinkies
Do you have a recepie for this delicious desert that is sold in
New York City. Fried twinkies and oreo cookies also
Thank you,
Bob
Hi Bob,
See below for recipes for both fried twinkies and fried oreos.
Phaed
Deep-Fried Twinkies
6 Fried Twinkies
4 minutes
(1 min prep, 3 min cooking)
---For the Twinkies---
6 Hostess Twinkies
wooden popsicle sticks
4 cups vegetable oil
flour, for dusting
---For the batter---
1 cup milk
2 tablespoons vinegar
1 tablespoon oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1. Chill or freeze Twinkies for several hours or overnight.
2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.
3. To make batter: Mix together milk, vinegar, and oil.
4. In another bowl, blend flour, baking powder, and salt.
5. Whisk wet ingredients into dry and continue mixing until smooth.
6. Refrigerate while oil heats.
7. P Push stick into Twinkie lengthwise, leaving about 2 inches to
use as a handle, dust with flour and dip into the batter.
8. Rotate Twinkie until batter covers entire cake.
9. Place carefully in hot oil.
10. The Twinkie will float, so hold it under with a utensil to ensure
even browning.
11. It should turn golden in 3 to 4 minutes.
12. Depending on the size of your deep fryer, you might be able to fry
only one at a time, two at the most.
13. Remove Twinkie to paper towel and let drain.
14. Remove stick and allow Twinkie to sit for about 5 minutes before
serving.
--------------------------------
The ChipShop's Fried Twinkie
Serves 10.
. 10 Twinkies
. Oil for frying
. 1 c. flour
. 1 tbsp. malt vinegar
. 1 tsp. baking powder
. 1 tsp. salt
. 1 1/2 c. water
. Flour for dusting
. Powdered sugar
. Four-Berry Coulis (see recipe)
Chill Twinkies for several hours or overnight.
Heat vegetable oil in deep fryer to about 375 degrees.
Combine the 1 cup of flour, vinegar, baking powder, salt and water.
Whisk until the batter is the consistency of a custard.
Roll each Twinkie in flour, then roll in the batter. Place carefully
in hot oil for about 90 seconds, until the outside is golden brown
and the filling is just starting to melt. Drain on paper towels, top
with powdered sugar, cut in half on the bias and serve with Four-Berry
Coulis.
Four-Berry Coulis
. 1 c. frozen raspberries
. 1 c. frozen blackberries
. 1 c. frozen strawberries
. 1 c. frozen blueberries
. 1/4 c. sugar
Put the berries in a pan on low heat and stir in the sugar. When the
mixture begins to boil, whirl it in a blender. Push the berry liquid
and pulp through a sieve, straining out the seeds.
----------------------------------------
Fried Oreo's
List of Ingredients
1 large bag of Oreo cookies
2 cups of pancake mix
1-1/2 cups of milk
2 eggs
4 tsp. of oil
Recipe
Preheat deep fryer to 375 F. Combine pancake mix, milk, eggs and oil.
Mix until there are no lumps. Dip Oreos
into batter, make sure both sides are covered and put the Oreos into
the deep fryer. The cookie will float so
make sure you flip the cookie over so that both sides are golden brown.
The cookies will cook fast so watch
them so they will not burn. Take out Oreos and enjoy. The cookies are
best straight out of the deep fryer!!
Makes about 54 Oreos.
----- Original Message -----
From: t?
To: phaedrus@hungrybrowser.com
Sent: Saturday, January 18, 2003 8:38 PM
Subject: need recipe!!!
I am looking for a recipe for candied pecans. They are in cinnamon,
sugar, and I dont know whatelse??? But you deep fat fry them and
they are very crunchy like candy. Please HELP!!! Thank You God Bless
Hi___??
Well, I have several candied pecan recipes in the old database, but only one calls for frying them,
and it doesn't have cinnamon, while the others do. See below.
Phaed
Candied Pecans
Ingredients :
6 oz. shelled lg. pecans or walnuts (about 2 cups)
1/4 c. to 1/2 c. sugar
1 c. peanut or corn oil
Preparation :
Put the pecans in a saucepan and add 1 quart water. Bring to a
boil and cook for 5 minutes. Drain the pecans while they are still
hot, put back into the pan, and add the sugar. Mix well. The
melted sugar should evenly coat the pecans. Transfer to a piece of
waxed paper and spread out to dry for about 10 minutes. Heat a wok
or deep frying pan over moderate heat and add the peanut oil. Fry
the pecans 1 cup at a time for about 4 to 5 minutes or until the
sugar has caramelized around each pecan. Stir constantly so that
the pecans are evenly fried. Use a slotted spoon to transfer pecans
to a large platter. Spread them apart into a single layer to cool,
then transfer to paper towels to absorb the excess oil. After
cooling, the candied pecans can be stored in a jar or tin and will
remain crispy and crunchy for months.
-------------------------------------------------
Cinnamon Candied Pecans
Ingredients :
1 c. sugar
1/2 c. water
3/4 tsp. salt
2 tsp. cinnamon
1 lb. pecan halves
Preparation :
Mix all ingredients except pecan halves together in medium-sized
saucepan. Cook the ingredients to 230-234 degrees or until it forms
a thread when one drop is poured into a glass of cool water. Be
sure to cook long enough.
----------------------------------
Candied Pecans
Ingredients :
1 stick butter or margarine
2 egg whites
3/4 c. white sugar
Pinch of salt
1 lb. pecans
Cinnamon
Preparation :
Melt butter on a cookie sheet. Beat egg whites until stiff. Add
sugar and salt. Pour pecans into egg white mixture and coat them
well. Spread on buttered cookie sheet. Sprinkle with cinnamon.
Bake at 275 degrees for 1/2 hour on one side. With spatula, turn
over on other side. Sprinkle with cinnamon again and bake another
1/2 hour. Cool and store in airtight container.
----------------------------------
Candied Pecans
Ingredients :
2 c. pecans
1/4 c. brown sugar
2 tbsp. butter
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 tsp. water
Preparation :
Melt butter in 1 quart bowl in microwave. Mix all ingredients
together and add 2 cups pecans. Make sure all pecans are covered.
Microwave on high for 4 to 5 minutes. Stir 2 to 3 times.
----------------------------------
Grandma's Candied Pecans
Ingredients :
1 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
6 tbsp. milk
2 c. pecan halves
1/2 tsp. vanilla
Preparation :
In a medium saucepan combine first four ingredients. Cook at
medium heat until softball stage. Minimum stirring. Add 2 cups
pecan halves and vanilla. Stir to coat pecans with sugar mixture.
Spread candied pecans on wax paper in a single layer. When cool,
separate into each piece. Store in covered container.
----- Original Message -----
From: "Charles"
To: phaedrus
Sent: Friday, January 17, 2003 3:45 PM
Subject: Margerine colored at home ,and used as a substitute for butter.
> Any information you may have regarding the above,and when it may have
> been done would be appreciated.
> Sincerely,
> Charlie
>
Hello Charlie,
This website:
History of Margarine
has a history of margarine that I believe will answer all of your questions.
Phaed
----- Original Message -----
From: Dorinda
To: phaedrus
Sent: Friday, January 17, 2003 5:19 PM
Subject: Jewish dessert
Every year when I was a kid I would eat a triangular shaped cheesecake
made by the Jewish people at the Pittsburgh, PA Folk Festival. Imagine
a triangle made from some kind of pastry dough, filled with a cream
cheese recipe and then one edge of the pastry dipped in chocolate.
I got the recipe for my Mom and lost it on the way home! Anyway, can
you help so I can make this great dessert? Sorry I don't know what
it's called.
Sincerely.
Dorinda
P.S. The pastry dough outlined the filling. Imagine a triangular
shaped cookie cutter filled with cream cheese.
Hello Dorinda,
I can't find a triangle-shaped cheesecake recipe. This website has a lot of Jewish Cheesecake recipes:
Jewish Cheesecakes
Have a look at those.
Phaed
Update 2013: I have found this recipe printed in the Pittsburgh Post-Gazette from May 22, 1974. See below.
If you want this to taste exactly like what's served at the festival, you'll have to locate the Insraeli ingredients.
If you use the alternate ingredients, you'll have a fair, but not exact, approximation.
Pittsburgh Post-Gazette - May 22, 1974
Israeli Triangle Cream Cheese Cake from the Pittsburgh Folk Festival
36 Israeli square or rectangular Froumine Biscuits or Graham Crackers or other semi-sweet biscuits
1/2 cup sugar
1/2 cup milk (approx.) in a cereal bowl (wine may be substituted)
1 teaspoon vanilla
A little lemon rind
1 pound cream cheese
6 to 8 ounces Israeli semi-sweet chocolate or chocolate chips
Melt chocolate over hot water.
Beat cheese, sugar, vanilla and lemon rind until very creamy.
Place a large sheet of wax paper on a flat pan approximately 12x18 inches. Dip 18 biscuits or crackers,
one at a time, in milk and place them in 3 parallel adjacent rows of 6 each. If using rectangular biscuits,
make certain to orient all of them the same way.
Spread a thin layer (about 1/4 inch) of cheese mixture over entire surface. Dip remaining biscuite or
crackers in milk and place them on top, aligning them over the original layer.
Spread cheese about 1/4 inch across all the top. Mound remaining cheese evenly along the middle row across
the 6 biscuits.
Place hands under the wax paper and fold up the outside rows 1 and 3 to join at a peak, forming a triangle.
Drip and spread meltied chocolate on the exposed peak of triangle. Do not move cake from pan; refrigerate to
chill completely.
When chilled, turn cake on side and spread chocolate on the third side. Cake may be moved and wrapped in foil
when the chocolate has hardened. To cut, dip a very sharp knife in hot water and slice.
This cake is very rich, so slice accordingly. Refrigerated. it keeps for a week. Do not freeze.
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