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Ed Garber's Mocha Dacquoise

----- Original Message ----- 
From: traci 
Sent: Friday, February 11, 2011 3:47 PM
Subject: Ed Garber's recipe for Mocha Dacquoise from "610 Magnolia" in Louisville, KY


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.

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:

Martha Stewart

My Recipes



From: Mary 
Sent: Saturday, October 15, 2011 6:01 PM
Subject: Cafe Metro's dacquoise-Louisville, Ky.---Enjoy

Cafe Metro's dacquoise

1 cup egg whites-about 8 -at room temperature
1/4 cream of tartar
1 cup sugar
1 t. vanilla
1 cup ground almonds

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.
Perhaps they might share the recipe.....


Snickerdoodle Spread

----- Original Message ----- 
From: Sharon 
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.


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:

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.


SnickerDoodle Spread: 

* 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 

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. 

Snow Strawberries

----- 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. 


Hi Rachel,

I need to know the name of these. Is this it? -
Jin Deui

I cannot proceed without a name for these.



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.


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. "


The only sites I found that were said to have actual recipes for Yuki Ichigo are in Japanese. See:


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


Lingham's Hot Sauce

----- Original Message ----- 
From: David 
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.


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 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.


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