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----- Original Message -----
From: traci
To: phaedrus@hungrybrowser.com
Sent: Friday, February 11, 2011 3:47 PM
Subject: Ed Garber's recipe for Mocha Dacquoise from "610 Magnolia" in Louisville, KY
Phaed,
I've got a new request for you. This time I am looking for the recipe for
Mocha Dacquoise that was made by former Chef/Owner Ed Garber of the restaurant
"610 Magnolia" in Louisville, Ky. He no longer owns the restaurant, but the
dessert is still on the menu there and has been considered a classic dessert
in Louisville for many years.
The dessert is layers of Hazelnut Dacquoise with Mocha Buttercream between
the layers. There is no "true cake" layer (or gennoise) between the layers,
just the Meringue Dacquoise layers and the mocha buttercream. The sides of
the dessert also have finely chopped hazelnuts on them.
If you could help, it would be much appreciated.
As always, thanks again for the great service that you provide.
Traci
Hi Traci,
I had no success locating a Mocha Dacquoise recipe attributed to either
610 Magnolia or Ed Garber. No surprise there - it's doubtful that they
give out the recipe to anyone. There are other Mocha Dacquoise recipes
on the web, though. See these:
Goodcooking.com
Martha Stewart
My Recipes
Tastebook
Phaed
From: Mary
Sent: Saturday, October 15, 2011 6:01 PM
To: phaedrus@hungrybrowser.com
Subject: Cafe Metro's dacquoise-Louisville, Ky.---Enjoy
Cafe Metro's dacquoise
Meringue
1 cup egg whites-about 8 -at room temperature
1/4 cream of tartar
1 cup sugar
1 t. vanilla
1 cup ground almonds
Buttercream:
1 cup semisweet chocolate chips
1/2 cup whipping cream
2 cups sugar
2/3 cup water
1/4 t. cream of tartar
10 egg yolks at room temperature
2 cups ( 4 sticks) unsalted butter
Creme chantilly:
1 1/2 cups whipping cream
1/2 cup XXX sugar 2 T. dark rum
For Meringues
Heat oven 300 degrees
Butter and flour 2 large baking sheets or parchment paper. Trace 10 inch circles
. Beat egg whites with cr of tartar in large bowl till soft peaks form.Gradually add sugar, beating till stiff peaks form.
Blend in Vanilla. Fold in almonds. Divide mixture between baking sheets, spreading gently and evenly into 2 circles.
Bake until firm and light golden 1 to 1 1/2 hours. Transfer to wire racks and cool completely.
For buttercream:
Combine choc chips and cream in small heat proof bowl. Set bowl in simmering water until choc melts. Stir occasionally.
Let mixture cool completely.
Combine sugar, water, and cr of tartar in a medium saucepan over low heat. Cook until sugar dissolves, swirling pan
occasionally then increase heat to high and cook without stirring until syrup registers 250 - hardball stage.
Meanwhile, beat yolks in a large bowl with electric mixer at high speed until thick and lemon colored. Reduce mixer speed to medium.
Add hot syrup in a thin stream beating until mixture is completely cool. Add butter and heat until thick and smooth, about 10 min.
Blend in cooled choc mixture. Refrigerate buttercream until firm enough to pipe through a pastry bag.
Creme chantilly:When ready to assemble dacquoise, beat cream with sugar and rum until stiff.
To assemble
Spoon buttercream into bag with medium star tip.. Pipe a ring around the edge. Pipe more into the middle to get into each bite.
Refrigerate meringue.
Coat second meringue with XXX sugar, leaving 1/2 inch margin at edge. Pipe ring of rosettes around edge and 1 rosette in center.
Fill center of first meringue with creme chantilly spreading evenly to same height as rosettes. Top with second round.
Refrigerate until ready to use.
Makes 16 servings.
====================================================================
The chef who made that regularly "back in the day" at 610 was a young man
named Gerard Hampton. At my last recounting, he is STILL making it presently
at Buck's restaurant in Louisville. https://www.bucksrestaurantandbar.com/
Perhaps they might share the recipe.....
Elizabeth
----- Original Message -----
From: Sharon
To: phaedrus@hungrybrowser.com
Sent: Friday, February 11, 2011 10:25 PM
Subject: Recipe Request
Hello Phaed-
A few years ago, I bought a jar of "Snickerdoodle Spread" from Williams-Sonoma.
It was the most incredible stuff I ever had, and of course when I went to get more
it was discontinued. I even saved the jar after it was empty so I could have the
ingredient list, but alas, I threw it away in a frenzy of housecleaning.
It was a spreadable consistency, with cinnamon and a few other spices, and some
sugar crystals that gave it a very light crunch. It really did taste like Snickerdoodles,
but richer and more buttery. It was amazing on Banana Bread, although I can think
of a lot of things it would be good on. I'd love to find a copycat recipe and haven't
had any luck.
Sharon
Texas
Hi Sharon,
I'm afraid that this is in the same boat as the Williams-Sonoma gingerbread butter
that I recently searched for. It's a commercial product made using commercial
ingredients and techniques. That makes it difficult to make a copycat. The label
described it this way:
"a rich cinnamon-spiced honey butter inspired by a classic american cookie."
There's a photo of the jar about halfway down this page:
https://www.prettybythebay.com/2009/11/24/pie-crust-take-two/
There just doesn't seem to be a copycat recipe available for it. There is a recipe
in several places on the web that's called "snickerdoodle spread", but it's made with
peanut butter, yogurt and cream cheese - it doesn't sound even remotely close. It's
below if you want to try it.
Phaed
SnickerDoodle Spread:
Ingredients:
* 3 tablespoons of natural peanut butter
* 1 1/2 tablespoons of cream cheese
* 1 1/2 tablespoons of Vanilla Yogurt
* 1 packet of Stevia
* Sprinkle of cinnamon
Method
Place peanut butter, cream cheese, vanilla yogurt, and Splenda in a small
microwave-safe cup or bowl. Microwave for 15-20 seconds and then mix well.
Spread on whole wheat toast, bagels, or on biscuits; sprinkle some cinnamon on top.
----- Original Message -----
From: Rachel
To: Phaedrus
Sent: Wednesday, February 16, 2011 6:11 AM
Subject: Re: Yuki Ichigo
This is also found in the bakery in China and is so good but hard to explain.
They are balls that are covered in a rice flour "skin" The "skin" is tasteless
pretty much but thin but thick enough to contain the insides. There is rice flour
on the outside to keep it from sticking to other things. The inside has a cream
in it but it is not just cream. Very thick and rich cream is what it tastes like
but it isn't like cream I would have whipped on my own so there has to be something
else to it. They also will put a piece of mango or strawberry in it. Very delicious
and expensive so would like to be able to make it if you can possible use your
excellent deduction skills to find it.
Rachel
Hi Rachel,
I need to know the name of these. Is this it? -
Jin Deui
I cannot proceed without a name for these.
Phaed
Phaed,
Took me about a whole day to search down the name for these. Come to find out
that it isn't chinese but it is Japanese. Orginally it is called Daifuku or
Ichigo Daifuku but they are made with red bean paste or others. The one I
was looking for is called Yuki Ichigo, the outsides are made the same as the
Daifuku but the inside is made with cream and a piece of strawberries. I was
trying to google the recipe for it but it is proving vastly difficult so maybe
you can find the one with the cream in it or at least find out how to put the
cream in the wrapper or what. Thanks so much.
Rachel
Hi Rachel,
Many of the sites on which I read about Yuki Ichigo said that the cream is merely
sweetened whipped cream. Perhaps that means simply sweetened whipped cream like
we have here in the US?
"Yuki ichigo (lit. "snow strawberry") is basically stawberry shortcake translated
into Japanese: a fat fresh strawberry perched on a small disc of cake, smothered
in slightly-sweetened whipped cream and tucked up tight under a blanket of downy-soft mochi. "
See:
Lunch.com
Yelp.com
The only sites I found that were said to have actual recipes for Yuki Ichigo are in Japanese. See:
Recipe.gourmet.yahoo
Rakuten
I did find a recipe in English for Ichigo Daifuku. Perhaps they are assembled in the same way as Yuki Ichigo.
See:
House of Japan
Phaed
----- Original Message -----
From: David
To: phaedrus@hungrybrowser.com
Sent: Monday, February 14, 2011 12:50 AM
Subject: Linghams
Hi, I was wondering if you could find the recipe for linghams chili sauce.
I use it in class but would love to teach students how to make something
similar so they don't have to find the brand.Thanks.
David
Hello David,
Sorry, I was unable to locate a copycat recipe for this commercial product,
which is manufactured in Malaysia. This statement is on their site:
"Lingham’s Chilli Sauce/Lingham’s Hot Sauce is made from just chilli(red chilis), sugar,
vinegar and salt."
You can buy Lingham's Hot Sauce at Amazon.com and at
Efood Depot.
You may also be able to buy it at Asian markets in your area. Note that
"Lingham's Chilli Sauce" is sold to the American market as "Lingham's Hot Sauce" .
They are the same product.
Phaed
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