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----- Original Message -----
From: LSS
To: phaedrus
Sent: Sunday, July 28, 2002 10:08 PM
Subject: recipe for horn & hardart vanilla sauce
> Horn & hardart served warm apple pie with vanilla sauce ...
> I am searching for the vanilla sauce recipe...
> hope you can help
Hello LSS,
The original H & H recipe isn't available, but the first recipe below is a
clone that was created by an H & H fan.
Phaed
An Acceptable Clone of Horn & Hardart's Vanilla Sauce
Ingredients
1 TB Sweet Butter
2 TB Flour or Corn Starch
1-1/2 to 2 c. Milk or Half and half
1/3 c. Sugar
1 Tsp. Vanilla Extract
In a heavy 1 or 1-1/2 quart saucepan, add the flour to the butter and cook
for 2 minutes over medium low heat, stirring constantly with a wooden spoon.
Should it start to get too hot, remove the pan from the heat until it cools
a bit (remember, this is a white sauce, so don't let it brown).
On low heat, very gradually add the liquid. You can use anything from
low-fat milk to half and half or even cream, depending on how rich a sauce
you want. I usually just use 2% milk. Mix in the sugar and the vanilla.
Whisk the sauce until it just comes to a boil, then serve.
Serve the apple pie slices warm, in flat-bottomed bowls, with a spoon. Pour
on about 1/3 to 1/2 cup of the hot sauce and decorate the top with a tiny
sprinkle of cinnamon.
----- Original Message -----
From: David
To: phaedrus
Sent: Tuesday, July 30, 2002 12:09 PM
Subject: Chocolate Chicken
> Hi
>
> I could swear that I once saw a recipie for chocolate with chicken
> breasts, but I can't find a single chocolate and chicken recipie now. Any
> ideas?
>
> david
Hello David,
I found three chocolate and chicken recipes. see below.
Phaed
Mexican Chocolate Chicken
Yield: 2
Ingredients
1 tb olive oil
2 chicken breasts
75 g plain chocolate
1 ts chilli flakes
25 ml white wine
1 salt & pepper
Instructions
Preheat the oven to 220c/425f/Gas 7.
1 Heat the olive oil in a roasting tin on the hob. Flatten out
each chicken breast with a meat hammer.
2 Put 3 cubes of chocolate and 1/4 tsp chilli flakes in the middle
of each breast. Season with salt and pepper.
3 Roll each breast up and secure with a cocktail stick. Sear the
chicken in the roasting tin on the hob for 1 2 minutes and transfer
to the oven to cook for 12-14 minutes until cooked through.
4 For the Chocolate Sauce: Slowly melt the remaining chocolate in a
small pan with the white wine and chilli flakes. Use pan fried cabbage
as a bed for the chicken and drizzle the chocolate sauce around the edge.
-----------------------
Chocolate Chicken
Ingredients:
2 chicken breasts (not frozen)
1 teaspoon semisweet or unsweetened chocolate powder
1/2 teaspoon salt
1/4 teaspoon paprika
a dash of cayenne pepper, or dried chile pepper
enough lemon juice to make it goopy
1 tablespoon cilantro, or basil, or other greenish stuff
Put everything but the chicken in a cereal bowl, mix it up.
Wash the chicken, coat it with the mix, cook the chicken.
(To cook chicken, I have a casserole pan and four metal skewers. I lay the
skewers over the edge of the casserole dish 1 inch apart and lay the chicken
on top of the skewers. The dish catches the grease. This makes a makeshift
grill that I can actually clean afterwards.)
-------------------------
Chocolate Chicken
2 -2 1/2 lbs. chicken, cut up
3 Tbsp. vegetable oil
2 cups chicken stock
1/2 cup unsweetened cocoa
1-2 Tbsp. vegetable oil
1/4 tsp. cloves
1/2 tsp. cinnamon
3/4 tsp. anise seed
1/2 cup almonds, chopped
1/2 cup peanuts, chopped
1 Tbsp. sugar
1 tsp salt
3 tomatoes, chopped
2 medium onions, chopped
1/2 tsp. fresh pepper
2 tsp. hot crushed red peppers
1/8 tsp. cayenne (or to taste)
Sesame seeds
Brown chicken in a medium skillet in hot oil. Remove to a large
(13x9x2) cake pan or baking dish. Pour oil from skillet and add
the stock. Simmer 5 minutes. Mix cocoa with vegetable oil to form
a paste. Add cloves, cinnamon, anise seed, and blend. Stir spice
mixture into simmering stock and simmer 5 minutes more, stirring
occasionally.
Pour mixture over the chicken parts. Cover and bake in preheated
350-degree oven until chicken is tender (around 1 to 1 1/2 hours).
Serve sprinkled with sesame seeds!
----- Original Message -----
From: Diane
To: phaedrus
Sent: Tuesday, July 30, 2002 1:39 PM
Subject: hi
I am looking for an antique bread recipe that MaryAnne Esposito
had on her show.....she used a red liquor that had lady bugs in
it (she said anyway.....)..the bread was made by the fiancee(woman)
to give her future husband at Easter time...the bread is round and
they put a cross on top bake it ..then cover it with eggwhites and
nonparils and bake again.....i would love to make this bread for my
future daughter in laws shower...thank you Diane....
Hello Diane,
I found the below recipe, called "ciaramicola", on Mary Ann's website.
I don't think the lady bugs thing is quite accurate. Alkermes liqueur
does contain "cochineal", which is a dye made from an insect. However,
the insect is not a ladybug. The dye is called "carmine", as well as
"cochineal dye", and the insect itself is named "cochineal." In fact,
ladybugs are actually predatory on the cochineal insect.
Phaed
Ciaramicola - Mary Ann Esposito
http://www.ciaoitalia.com/seasons/12/1209/ciaramicola
Makes 2 Breads
"This unusual and fun-to-make yeast bread looks more like a rustic
cake with its baked meringue topping and covering of colored
sprinkles. It is part of an ancient Umbrian tradition that involves
a young woman about to be married, presenting this cake to her
fiancé on Easter Sunday. Alkermes liqueur, said to have its origins
in the Renaissance, is the ingredient that turns the crumb a soft
pink hue; it's made from cinnamon, cloves, sugar, and cochineal.
Alkermes is available in Italian specialty shops. Use cranberry
liqueur as a substitute."
1 tablespoon active dry yeast
1 1/4 cups buttermilk, heated to 110°F.
1 teaspoon plus 1/4 cup sugar
3 large eggs at room temperature
Grated zest of one large orange
4 tablespoons unsalted butter at room temperature
1/2 cup Alkermes or cranberry liqueur
1 teaspoon salt
5 to 5 1/4 cups unbleached all purpose flour
Meringue Topping
4 large egg whites at room temperature
1/4 teaspoon salt
1/4 cup sugar
Colored sprinkles
Dissolve the yeast in the buttermilk and stir in 1 teaspoon of
the sugar. Allow the mixture to sit for about 5 minutes. Using
a mixer on low speed with the paddle attachment, beat in the
eggs one at a time until well blended; then beat in the zest,
butter, Alkermes, salt, and remaining sugar until a smooth mixture
is obtained. Slowly beat in the flour, 1 cup at a time, until a
ball of dough is formed and leaves the sides of the bowl. The
dough should feel soft and just slightly tacky on your hands.
Remove the dough from the bowl to a work surface lightly sprinkled
with flour. Knead the dough with your hands into a smooth, soft ball.
Put the dough in a bowl and cover the bowl tightly with plastic wrap.
Let the dough rise about 2 hours, or until it has doubled in size.
When the dough looks risen, punch it down and knead it under the
palm of your hands for about 3 or 4 minutes. It should feel soft
and not stick to your hands or the board. If you need more flour,
add it 1 tablespoon at a time until the dough is the right consistency.
Just be careful not to add too much flour or the bread will have too
tight a crumb and be dry.
Preheat the oven to 375°F. Position the oven rack on the middle
shelf. Line two baking sheets with parchment paper and set aside.
Divide the dough in half and work with one half at a time. Roll the
dough out on a lightly floured surface into a 26-inch-long rope.
Cut 4 inches off the rope and set aside. Bring the two ends of the
rope together to form a ring shape and place the dough on one of the
baking sheets. Cut the 4-inch piece in half and roll each piece into
a 7-inch rope; make a cross with the two pieces of dough over the top
of the circle. Ironically, you will never see the cross on the bread
once it is covered in meringue, but this is part of the symbolism of
Easter. Cover the dough and allow it to rise for 30 minutes.
Bake the loaves for 30 minutes or until it is almost done; use a
cake skewer inserted in the dough to see if it is baked through.
Meanwhile, beat the egg whites on medium speed until they are foamy;
add the salt, raise the speed to high and add the sugar in a steady
stream and beat until the egg whites are fluffy and hold their peaks.
Remove the baking sheet from the oven and, working quickly with a
rubber spatula, spread half of the meringue over the top and sides
of the bread. Sprinkle the colored candies over the meringue and
return the bread to the oven. Repeat the process with the remaining
dough. You may need to rewhip the remaining meringue just before
spreading it on the second loaf. Bake 10 minutes more or until the
meringue is nicely browned. Remove the bread from the oven and
allow to cool completely. Cut into thick slices for serving.
This bread is best eaten the day it is made, but will keep a day or
two in the refrigerator, although the meringue may soften and settle.
----- Original Message -----
From: Brenda
To: phaedrus
Sent: Tuesday, July 30, 2002 7:58 PM
Subject: Looking for Fazoli's bread sticks
Hello,
We have a couple Fazoli's Italian Restaurant's around here and we LOVE
their bread sticks. Fazoli's is a fast food type restaurant without the
deep fryer going in the back. They serve pasta dishes, salads, panini's
and subs, which they call "Submarino's". They serve fresh, hot bread
sticks, free with every order (that's why we like to go in and sit down!!).
I am trying to duplicate their bread sticks and have been unsuccessful,
was wondering if you could help. I have tried the frozen bread dough but
they are just not the same. They are in Michigan, and I think, Ohio,
Indiana and possibly Wisconsin. If you could help that would be great.
If you need more info let me know what else would help.
Thanks,
Brenda
Hello Brenda,
Well, see the two messages below. It appears that Fazoli's uses prepackaged breadsticks.
Also, look below, I'm sending you an authentic Italian breadsticks recipe. Maybe these
things will help you make your own clone of Fazoli's. Note that "Whirl" is a commercial
liquid butter substitute.
Phaed
Fazoli's Breadsticks
"My son works at Fazolis. He told me that for their breadsticks, they
mix a product called Whirl with garlic and salt. Then, they spread it
on pre-packaged breadsticks and bake. That's all I know. Hope it helps."
**
---------------------------------------------
Grissini Torinesi (Italian Breadsticks)
"From the city of Turin, these crispy breadsticks can be made as thin as
a pencil or as fat as a cigar. These famous Italian breadsticks are served
with an antipasto or an appetizer. They are easily digested, designed not
to curb the diner's appetite for the rest of the meal. Coat them with any
spice, herb, or seed you desire; replace the sesame seeds with the topping
of your choice, such as coarse sea salt, fresh rosemary, or dried fennel
seeds. Sprinkle the topping over the sticks after they have been brushed
with the egg glaze and bake as directed in step 6."
Recipe info: Oven temperature - 400 degrees F/200 degrees C;
Baking - 15-20 minutes - steam optional; Yield - 40 breadsticks;
Yeast alternative - 1/2 ounce (15g) cake yeast
2 teaspoons dry yeast
1 cup plus 2 tablespoons (275ml) water
1 teaspoon malt extract
3 1/2 cups (500g) unbleached flour, sifted
2 teaspoons salt
3 tablespoons olive oil
2 tablespoons semolina
egg glaze, made with 1 egg yolk and 1 tablespoon water
Sesame seeds, for topping
1. Sprinkle the yeast into 1/2 cup (125ml) of the water in a bowl.
Leave for 5 minutes, then add the malt extract; stir to dissolve.
Mix the flour and the salt in a large bowl,. Make a well in the
center and pour in the dissolved yeast and the olive oil.
2. Use a wooden spoon to draw in the flour from the sides. Stir in
the remaining water, as needed, to form a firm, sticky dough.
3. Turn the dough out onto a well-floured work surface. Knead the
dough until smooth and elastic, about 10 minutes. Cover with a dish
towel and let rest for 10 minutes. Knead the dough for 10 minutes more.
4. Shape the dough into a rectangle, 12in x 8in (30cm x 20cm) and 3/4in
(1.5cm) thick. Cover with a dish towel; let rest for 10 minutes.
5. Lightly oil two baking sheets and sprinkle them with semolina.
Cut the dough lengthwise into four equal pieces, then cut each piece
lengthwise into ten strips. Stretch each strip until it is 10in (25cm)
long. Place the strips, about 1/2in (1cm) apart, on the baking sheets.
6. Brush the strips with the egg glaze and sprinkle with sesame seeds.
Bake in the preheated oven for 15-20 minutes. Transfer the sticks onto
a wire rack, then let cool.
----- Original Message -----
From: Gerry
To: phaedrus
Sent: Tuesday, July 30, 2002 10:54 AM
Subject: Prune Cake
There used to be a chain of Compton Restaurants in the San Francisco
Bay Area, and they used to make the most delicious Prune Cake with a
Mocha Frosting. Do you think that recipe is out there somewhere?
Gerry
Hi Gerry,
No Compton's recipes to be found, but try the one below.
Phaed
I'm thinking that Gerry means "Compton's Cafeteria".
Golden Beauty Prune Cake
1 cup chopped, cooked prunes
1/2 cup butter
1 cup sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
2 eggs, beaten
2 1/2 cups sifted flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup buttermilk
1 cup chopped walnuts (optional)
Cook prunes according to package directions, drain and chop.
Cream butter with sugars and vanilla. Beat in eggs. Resift
flour with baking powder, soda, salt and spices. Blend flour
into butter mixture alternately with buttermilk. Fold in prunes
and walnuts. Turn into two greased and floured 8-inch round pans
or one 9-by-13-inch pan. Bake at 375 degrees for about 30 minutes
or until cake tests done. Frost with Mocha Frosting (follows).
Mocha Frosting
1 teaspoon instant coffee powder
1/4 cup milk
1/3 cup butter, softened
1 pound powdered sugar, sifted
Dissolve coffee powder in milk. Combine with butter and powdered
sugar. Beat until smooth and spreadable, adding a few more drops
of milk if needed. Frost cake when cool.
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