The Ultimate Vampire Resource and Directory

Potatoe soup with Wile Mushrooms
13:26 Dec 13 2007
Times Read: 602

::What you need::



4 servings 35 min 15 min prep

Change to: servings US Metric

4 potatoes

1 carrot

1 parsnip

1 celery

1 onion

250 g fresh wild mushrooms (or 100g dried mushrooms)

3 garlic cloves

2 tablespoons flour

2 tablespoons butter

salt

marjoram

parsley



::Directions::



Peel the potatoes and wash all vegetable (carrot, parsnip, onion and celery) and mushrooms. Cut clean vegetable and mushrooms into small pieces.

Put vegetable and mushrooms to a large pot, add the water, salt it and leave it simmer on low heat until vegetable is soft.

Meanwhile put butter to a small saucepan and leave it to melt. Then add flour and mix it together and cook on low heat for aprx. 5 minutes.

When vegetable is soft, add the mixture from flour and butter to the pot and mix it together. The soup becomes thick.

Add crushed garlic and marjoram to the pot and leave it about 5 minutes to boil.

Then you can serve this soup with some fresh parsley.

Lebkuchen (German honey cakes)
15:42 Dec 08 2007
Times Read: 612






1 c Honey

3/4 c Light brown sugar

1 Lemon; juice of

2 Eggs; beaten

2 1/2 c Flour; sifted

1 ts Baking soda

1/2 ts Nutmeg

1/2 ts Cloves

1 ts Cinnamon

1/4 c Almonds; shredded

1/4 c Citron; chopped



Combine honey, sugar, lemon juice and rind from the lemon.



Beat in egg.



Sift dry ingredients and add to egg mixture.



Add citron and nuts and let stand one day (covered).



Roll out dough 1/2 inch thick and cut into fancy shapes.



Bake on buttered cookie sheet in 400 degree oven until browned.

Jamaican "Roast it, Don’t Poke It" Chicken
15:41 Dec 08 2007
Times Read: 613






This recipe can be used for large or small chickens, even guinea fowl. But I particularly like the taste of poultry that is corn-fed. You will just need to adjust the cooking times, allowing about 15 minutes per 1 pound plus 15 minutes. You must have a covered barbeque for this recipe.



1 (3 pound) chicken, preferably corn-fed

1 teaspoon paprika

1 tablespoon mild curry powder

Pinch of ground cloves

Pinch of ground cinnamon

Finely grated zest of ½ lemon

1 garlic clove, crushed

1 tablespoon chopped fresh cilantro

¼ teaspoon salt

Freshly ground black pepper

4 tablespoons butter, softened

2 fresh bay leaves



Remove the elastic from the legs and any giblets and excess fat from the chicken cavities.



Mix the paprika, curry powder, cloves, cinnamon, lemon zest, garlic, cilantro, salt and pepper with the butter to make a smooth paste.



Loosen the skin over the breast of the chicken and spread about half of the curry butter over the breast meat in a thin layer. Spread the rest of the butter inside the cavity of the chicken and then push in the bay leaves. Tie the legs back together with string and leave to stand in the refrigerator for 1 hour.



Prepare your barbeque for the indirect method of cooking: restrict the heat source to the edges of the hearth, leaving a space clear in the center for the food and a drip tray.



Place the chicken directly over the tray, cover with the lid and cook for about 1 hour or until the juices run clear when the thickest part of the thigh is pierced with a thin metal skewer.



Delicious with a reggae disc of Bob Marley and a glass of rum punch.



Serves 4.

Jack Daniels Southern Style Barbecued Chicken
15:40 Dec 08 2007
Times Read: 614






2 to 3 pounds of your favorite cut of chicken

1/2 cup Jack Daniels' Original No. 7 Barbecue Grilling Sauce

1/2 cup Jack Daniels' Tennessee Hickory Mesquite Grilling Sauce



Combine Jack Daniels' Sauces. Brush chicken generously with mixture. Grill over medium heat for 5 minutes.



Turn, brushing with additional sauce, and grill 30 to 40 minutes or until cooked, brushing occasionally with additional Original No. 7 Barbecue Recipe Grilling Sauce.



Servings: 4

Tex Mex Barbecue Chicken
15:40 Dec 08 2007
Times Read: 615






4 fresh boneless, skinless chicken breasts

foil

1/2 cup barbecue sauce

1/3 cup lemon juice

1 1.25 ounce envelope taco seasoning mix



Preheat grill to medium high. In small bowl, mix first three ingredients well. Grill chicken until fully cooked, basting with mixture. Refrigerate leftover chicken in fresh sheet of foil. Insert an instant read thermometer into the thickest part of the chicken. Internal temperature should read 170F when done.

Coffee Barbecue Chicken
15:39 Dec 08 2007
Times Read: 616






6 chicken legs, thighs and drumsticks separated

1 teaspoon oil

1/2 onion, chopped

1 garlic clove, minced

1/4 cup strong coffee

1 teaspoon mustard powder

1/2 teaspoon fenugreek

1/2 cup brown sugar

salt and freshly ground pepper



For the barbecue sauce: heat the oil in a small saucepan. Saute the onion and garlic until tender and translucent. Add the coffee and bring to a simmer for one minute. Add the remaining ingredients and simmer until thickened. Season to taste with salt and pepper.



Cool the sauce completely and then pour over the prepared chicken legs. Toss to coat well and refrigerate for at least two hours to overnight. Preheat the barbecue grill.



Remove the chicken from the marinade and place on a plate. Transfer the remaining marinade into a small saucepan and bring to a boil. Turn the heat down to a simmer.



Season the chicken with salt and pepper and grill over medium heat. Baste with the simmering barbecue sauce and continue to heat until the chicken is cooked through or an instant read thermometer registers 165F.



Serves 6.

Apple Pie Liquor
15:38 Dec 08 2007
Times Read: 617




1 qt. apple juice

1/2 tin apple pie spice

1/2 jar honey

3 c. everclear liquor



In 2-quart pan, put apple juice and warm (do not boil). Add apple pie spice, and honey, mix well. Add everclear and divide into bottles, cap and let age 1 month. Serve cold or hot.

Note: Everclear is Grain Alcohol is a spirit derived from the fermentation of grain. It is distilled twice. At 190 proof or 95-percent pure alcohol, Everclear is 95% pure grain alcohol, odorless, tasteless, and very potent. Grain alcohol is used by cooks, distillers of other alcoholic beverages, and for medicinal purposes.

Peppermint Liquor
15:38 Dec 08 2007
Times Read: 618






1/3 cup white sugar

1 (16 ounce) jar light corn syrup

2 cups vodka

2 teaspoons peppermint extract



Directions:

In a 2 quart pan over medium heat, combine sugar and corn syrup. Heat until sugar dissolves, stirring regularly, about 5 minutes. Remove from heat and stir in vodka. Cover and allow to cool. Stir in peppermint extract. Pour into a sealable bottle.



Makes 16 servings

Candy Cane Cocoa
15:37 Dec 08 2007
Times Read: 619






4 cups milk

3 (1 ounce) squares semisweet chocolate, chopped

4 peppermint candy canes, crushed

1 cup whipped cream

4 small peppermint candy canes



In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.



Makes 4 servings

Hot Caramel Apple Drink
15:37 Dec 08 2007
Times Read: 620






8 ounces apple juice

1 tablespoon cinnamon syrup

whipped cream

caramel syrup

nutmeg

cinnamon



Bring apple juice to a boil. Add 1 Tbsp of cinnamon syrup to the bottom of a 12oz mug. Add boiled apple juice. Top with whipped cream, pour caramel syrup generously; let caramel run into juice. Add more whipped cream and caramel, if desired. Sprinkle with nutmeg and cinnamon.



Cinnamon Syrup: 1 cup sugar, 1/8 tsp Salt, 2 Tbsp Flour, 1/2 tsp cinnamon, 2/3 cups water, 2 Tbsp butter. Mix all but butter. Boil until thickened. Add butter.

Holiday Mock Champagne
15:36 Dec 08 2007
Times Read: 621






1 gallon apple juice, chilled to almost freezing

1 gallon Ginger Ale, chilled to almost freezing

1 quart fresh strawberries (if unavailable, use dry frozen strawberries without juice or sugar)



When apple juice is thoroughly chilled and Ginger Ale is almost freezing (slushy consistency), pour apple juice into a large punch bowl, and then, very carefully and slowly, pour the Ginger Ale into the bowl against the side of the bowl - this preserves the carbonation of the Ale.



Slowly add chilled strawberries, one at a time. Float mint leaves on top, if desired.



Serve in champagne flutes with a candy cane hanging over the lip of the glass

Mocha-Cinnamon Cafe au Lait
15:36 Dec 08 2007
Times Read: 622






2 C. low-fat milk

3 cinnamon sticks

20 whole cloves

5 oz. imported milk chocolate, chopped

2 oz. bittersweet or semisweet chocolate

3 C. freshly brewed strong coffee

3 T. golden brown sugar

1 1/2 t. vanilla extract

1/2 C. chilled whipping cream

Pinch of nutmeg



In medium saucepan, combine milk, cinnamon sticks and whole cloves. Simmer and then remove from heat. Add all chocolate and whisk until melted. Cover and let stand for 15 minutes.



Then, bring milk mixture back to a simmer and add coffee, 2 T. sugar and 1 t. vanilla. Stir over medium-low heat for five minutes. Do not boil.



Meanwhile, beat cream, pinch of nutmeg, 1 T. sugar and 1/2 t. vanilla in small bowl until soft peaks form.



Pour coffee mixture into mugs and top with cream. Sprinkle with nutmeg and serve.



Serves 6.

Yuletide Spiced Tea Mix Recipe
15:35 Dec 08 2007
Times Read: 623






1 1/2 C. sugar

1 C. sweetened lemonade mix

1 C. powdered orange drink mix

1 C. dry, sweetened instant tea

4 packets (individual serving size) instant spiced cider mix

3/4 t. ground cinnamon

3/4 t. ground cloves



Blend ingredients together. Store in an airtight container. Package into gifts and give along with directions for use.



To serve: Add 3-4 teaspoons mix to 1 cup boiling water. Stir to dissolve.



Makes 5 cups mix.

Better than eggnon
15:35 Dec 08 2007
Times Read: 624

3 Large eggs

1/8 teaspoon Ground ginger

1 quart Orange juice

2 quarts Vanilla ice cream -- softened

1/4 cup Lemon juice

1 quart Ginger ale

2 tablespoons Sugar

Ground nutmeg

1/4 teaspoon Ground cinnamon

1 Dash ground cloves



Whisk the eggs in a large bowl until frothy. Mix in the orange and lemon juices, sugar, cinnamon, ginger, and cloves. Spoon the ice cream into a large punch bowl; stir in the egg mixture until combined. Refrigerate if not serving immediately. Before serving, pour in the ginger ale. Sprinkle the top with nutmeg.



YIELD: 18 (6 oz) Servings



COMMENTS: Ginger ale, spices, and citrus juices enliven old-fashioned eggnog, making a fabulously refreshing and lighter variation

Crockpot Hot Mint Malt
15:34 Dec 08 2007
Times Read: 625




6 chocolate covered peppermint patties

5 cups milk

1/2 cup chocolate malted milk powder

1 teaspoon vanilla

whipped cream



In slow-cooking pot, combine mint patties with milk, malted milk powder, and vanilla. Heat on low for 2 hours. Beat with rotary beater until frothy. Pour into cups; top with whipped cream.

Peachy Spiced Cider
15:34 Dec 08 2007
Times Read: 626






4 cans ( 5 1/2 ounces each) peach or apricot nectar

2 c Apple juice

1/4 To 1/2 tsp. ground ginger

1/4 ts Ground cinnamon

1/4 ts Ground nutmeg

4 Fresh orange slices ( 1/4 " thick), halved



Combine the first five ingredients in a slow cooker. Top with the orange slices. Cover and cook on low for 4-6 hours or until heated through. Stir before serving. Yield: about 1 quart

Crockpot Hot Buttered Rum
15:34 Dec 08 2007
Times Read: 627






2 cups brown sugar

1/2 cup butter

1 pinch salt

3 sticks cinnamon

6 whole cloves

1/2 teaspoon nutmeg

2 cups rum

heavy cream, whipped



Put all ingredients, except rum and cream, and nutmeg into crockpot. Add 2 quarts hot water. Stir well. Cover pot and cook on LOW for 5 hours.



Add rum; stir to blend. Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg

Hot Buttered Cinnamon Cider
15:33 Dec 08 2007
Times Read: 628






2 quarts apple juice or apple cider

12 ounces apricot nectar

1 tablespoon brown sugar

1/2 teaspoon allspice

1/3 cup butter

1/2 cup cinnamon liqueur



In slow cooker, combine apple juice, apricot nectar, brown sugar and allspice. Cover and cook on LOW for 5 hours.



Just before serving, heat butter and cinnamon liqueur in a small saucepan or microwave. Spoon 1/2 tablespoon into mug or heatproof cup.



Add 3/4 cup apple juice mixture. Garnish with orange slices, if desired. Serve immediately.



Serves 12

Kinderpunsch
15:33 Dec 08 2007
Times Read: 629

"Kinderpunsch" is an alcohol-free hot punch, served mainly in Christmas markets in Germany. Substitute grape juice for apple if you'd rather.



List of Ingredients

1 cup water

2/3 cup white sugar

2 pinches ground cloves

1 cinnamon stick

3 cups apple juice

1 lemon, sliced



In a 3 quart saucepan, bring water, sugar, cloves and cinnamon to boil.



Stir in juice and heat through. Do not boil. Take spices out and pour over lemon slices in serving bowl. Serve warm. Makes 1 1/2 quarts

Coffee Alexander Recipe
15:32 Dec 08 2007
Times Read: 631






1 C. cold strong coffee



1 C. coffee ice cream



2 oz. brandy or cognac



Blend all ingredients in a blender until smooth.



Serves 2.

Glorious Christmas Punch Recipe
15:31 Dec 08 2007
Times Read: 632






1 3 oz. pkg. cherry gelatin

1 C. boiling water

1 6 oz. can frozen lemonade

3 C. cold water

1 qt. Cranberry juice cocktail - chilled

1 12 oz. bottle ginger ale, - chilled



Dissolve gelatin in boiling water; stir in lemonade. Add cold water and cranberry juice. Place two trays of ice cubes in a large punch bowl; pour punch over ice. Pour in ginger-ale.

Hot Apple Pie Punch Recipe
15:31 Dec 08 2007
Times Read: 633




3/4 C. golden raisins

1/2 C. dark rum

1 quart apple cider

1/2 C. apple brandy (calvados)

4 (2-inch) cinnamon sticks

16 whole cloves

1 apple, cored and thinly sliced



Put raisins in cup and cover with rum; soak 2 hours. Pour cider and apple brandy in large saucepan and add soaked golden raisins, cinnamon sticks and cloves. Heat very slowly; do not allow to boil. Pour into large heat-proof bowl or pitcher and stir in the apple slices.



To serve, ladle the punch into heat-proof glasses, making sure each glass has a few raisins, cinnamon stick, cloves and apple slices.



Makes 4 to 6 servings.

Apple-Stuffed Pork Loin with Cider Sauce
15:28 Dec 08 2007
Times Read: 635

Apple-Stuffed Pork Loin with Cider Sauce



This roast is also good as part of a buffet. Slice the loin thin, but do not serve the cider sauce. For a more seasonal stuffing during the winter holidays, add 1/4 cup dried cranberries to the apples.



For the stuffing:

2 Tbs. olive oil

1 1/2 cups chopped Golden Delicious or other

baking apple

1 cup chopped yellow onion

1 garlic clove, finely chopped

1/2 cup finely chopped dried apples or 1/2 cup

finely chopped dried apricots

1/4 cup raisins

1/4 tsp. dried thyme

Salt and freshly ground pepper, to taste

1/2 cup apple cider



1 boneless pork loin, 2 1/2 lb.

1/4 tsp. dried thyme

Salt and freshly ground pepper, to taste

1 cup apple cider, plus more as needed

2 tsp. cornstarch



To make the stuffing, in a large fry pan over medium-low heat, warm the olive oil. Add the apple and onion and sauté until golden, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the dried apples, raisins and thyme, and season with salt and pepper. Add the apple cider and boil, stirring occasionally, until the cider is absorbed by the stuffing, about 5 minutes. Let cool slightly.



Position a rack in the center of an oven and preheat to 400°F. Have ready 4 pieces of kitchen string, each about 18 inches long.



Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Spoon the stuffing evenly onto the meat. Close up the loin and, using the strings, tie at even intervals so it assumes its original shape. Push in any stuffing that escapes from the ends. Sprinkle the surface with the thyme, and season with salt and pepper. Place the loin in a baking pan and add 1/2 cup of the cider to the pan.



Roast the loin for 30 minutes. Baste with the pan juices and add the remaining 1/2 cup cider to the pan. Continue to roast, basting at least twice with the pan juices at regular intervals, until the meat is firm to the touch and pale pink when cut in the thickest portion, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F, about 45 minutes more.



Transfer the loin to a cutting board and cover loosely with aluminum foil. Scrape the pan bottom to dislodge any remaining bits, then pour the pan juices into a measuring pitcher and add additional cider as needed to measure 1 1/2 cups total. In a small saucepan, combine 1/4 cup of the pan juices and the cornstarch, and stir until the cornstarch is dissolved. Then add the remaining pan juices. Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasonings. Pour the sauce into a warmed bowl.



Cut the loin into slices and arrange on a warmed platter. Serve the hot cider sauce on the side. Serves 8

Herb Coated Lamb with Port Red Wine Sauce Recipe
15:27 Dec 08 2007
Times Read: 636

Herb Coated Lamb with Port Red Wine Sauce Recipe



For lamb

2 ounces crustless brioche or egg bread, cut into 1-inch pieces (about 2 cups

packed)

1 cup (packed) coarsely chopped fresh parsley

2 teaspoons chopped fresh rosemary

1 teaspoon chopped fresh thyme

2 1 1/4-pound racks of lamb, fat trimmed

2 tablespoons vegetable oil

6 tablespoons Dijon mustard



For sauce

1 1/2 cups dry red wine

3/4 cup tawny Port

9 tablespoons butter, cut into pieces



Make lamb:

Preheat oven to 350° F. Place bread on baking sheet. Bake until slightly dry, about 5 minutes. Cool. Combine bread and herbs in processor. Blend until bread forms crumbs. Transfer crumbs to bowl. (can be made 1 day ahead. Chill.)



Preheat oven to 425° F. Sprinkle lamb with salt and pepper. Heat oil in heavy large skillet over high heat. Add lamb and brown well, turning occasionally, about 10 minutes. transfer lamb to baking pan. Roast until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Let lamb cool 10 minutes. brush mustard all over lamb. Dredge in breadcrumbs, coating completely, Return lamb to baking pan, meant side up. Roast until crumb feel dry but are not colored, about 3 minutes. Let lamb rest 5 minutes at room temperature.



Meanwhile, make sauce:

Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.



Cut lamb between bones into chops. Spoon sauce around chops; serve.



Serves 4.

Filet Mignon with Mushrooms Recipe
15:26 Dec 08 2007
Times Read: 637

3/4 lb. firm, fresh mushrooms

3 Tbsp. butter

2 tsp. flour

Salt and pepper

1 cup heavy cream, heated

6 (6 oz.) Filet Mignons

6 slices French bread

6 Tbsp. butter

1/2 cup Scotch



Slice mushrooms and sauté in 3 Tbsp. butter. Add flour and salt and pepper to taste. Blend well. Stir in warm cream. Keep well-heated, in a separate skillet, while you sauté the filets in hot butter for 2 1/2 minutes per side for rare; 3 - 4 minutes per side for medium rare. Sauté bread slices in 6 Tbsp. butter, turning often to prevent butter from being absorbed.



Arrange bread slices in a ring on a well-heated platter. Top with the filets and arrange the mushroom sauce in the center. Stir the Scotch into pan juices, boil up for a minute or two and spoon sauce over the meat. Additional sauce can be passed separately.



Serves 6.

Marinated Tri-Tip Roast with Maple Herb Sauce
15:26 Dec 08 2007
Times Read: 638

1/4 cup chopped garlic



2 cups maple syrup



1/2 bunch rosemary, rough chop



1/2 bunch thyme, rough chop



1 cup salad oil



2 cups Apple Jack brandy



3 pounds of tri-tip (usually two 1 1/2-pound roasts)



Combine wet and dry ingredients in large marinade container. Clean tri-tip and slice into 1/2-pound cuts. Marinate cuts for at least 3 hours. Reserve marinade.



Preheat oven to 350° F. Sear tri-tip in sauté pan over high heat until nicely caramelized, about 1 to 2 minutes. Transfer tri-tip to roasting pan and finish in oven until desired temperature is reached (about 120° F. for rare, 120 to 130° F. for medium rare and 130 to 140° F. for well done).



During cooking process, glaze meat with reserved marinade every 15 minutes. Let tri-tip sit at least 15 minutes, then slice into 2- to 3-ounce portions and fan on serving platter.



For the sauce:



1 can brown gravy or brown stock



3/4 cup maple syrup



1/4 cup chopped rosemary



1/4 cup chopped thyme



1 teaspoon chopped garlic



Combine ingredients in sauce pot and simmer over medium heat until reduced by one half. Strain through a Chinois or a fine sieve. Drizzle sauce over meat.



Makes 4 servings.

Standing Rib Roast Recipe
15:25 Dec 08 2007
Times Read: 639

1 (7- to 8-pound) standing rib roast



1 tablespoon kosher salt



1 1/2 teaspoons freshly ground black pepper



Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.



Preheat oven to 500° F. Place the oven rack on the second-lowest position.



Place the roast in a pan large enough to hold it comfortably, bones side down, and generously coat the top with salt and pepper. Roast the meat for 45 minutes. Reduce temperature to 325° F. and roast for another 30 minutes. Increase the temperature to 450° F. and roast for another 15 to 30 minutes, or until the internal temperature of the meat is 125° F. (be sure the thermometer is exactly in the center of the roast).



Remove roast from the oven and transfer to a cutting board. Cover tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with sauce.



Serves 8.

Cranberry-Glazed Chicken
15:25 Dec 08 2007
Times Read: 640

1/2 cup plus 1 tablespoon flour (divided)

1 1/4 teaspoon salt (divided)

Dash pepper

3 pounds chicken (skinless boneless works great - may use up to 3 1/2 pounds)

2 to 3 tablespoons butter

2 to 3 tablespoons cooking oil

3/4 cup water

1 cup brown sugar, firmly packed

1 tablespoon wine vinegar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1 1/2 cups fresh or frozen cranberries



Preheat oven to 350° F.



Combine 1/2 cup flour, 1 teaspoon salt and dash of pepper. Roll chicken pieces in flour mixture, then brown in oil and butter in large skillet. When brown, remove from pan and place in baking dish.



In skillet with drippings, mix until smooth the water, brown sugar, vinegar, remaining 1 tablespoon flour, cinnamon, cloves, allspice and remaining 1/4 teaspoon salt. Add cranberries and cook slowly, stirring constantly, until cranberry skins pop and mixture thickens, about 10 minutes. Pour sauce over chicken pieces and bake for about 1 hour, until chicken is tender.



Makes 4 to 6 large servings.

Apricot-Glazed Pork Loin Recipe
15:24 Dec 08 2007
Times Read: 641

3 to 3 1/2 pounds boneless pork loin

Seasoning salt to taste

1 jar (16 ounces) apricot preserves

1 1/2 teaspoons balsamic vinegar

1 1/2 teaspoons rice wine vinegar

4 tablespoons water



Preheat oven to 325° F.



Moderately season pork loin with seasoning salt. Place pork loin in baking dish. Add 1/4-inch water to baking dish for moist baking. Prepare glaze by blending apricot preserves, balsamic vinegar, rice wine vinegar and water in food processor until smooth. Using basting brush, coat pork loin with glaze, reserving some glaze.



Bake 11/2 to 2 hours, or until pork is tender and juices run clear. Halfway through baking, brush pork with remaining glaze. Pork should be baked to internal temperature of 165° F.



Makes 6 to 8 servings

Shrimp Wrapped in Apple-wood-Smoked Bacon with a Sweet-Almond Emulsion Dip Recipe
15:24 Dec 08 2007
Times Read: 642

For the shrimp:



20 midsize Atlantic shrimp



8 pieces apple-wood-smoked bacon (other bacon may be substituted)



20 8-inch wooden skewers, soaked in water



For the emulsion:



1 large yellow onion



10 cloves of garlic



About 1 cup whole almonds



Olive oil



Salt and white pepper to taste



To make the shrimp, preheat grill to high or oven to 400. Cut bacon crosswise so that it is just long enough to wrap around a shrimp once. Wrap each shrimp once with a section of bacon, then skewer, making sure that both ends of the bacon are held in place by the skewer. Grill for 5 to 10 minutes or bake in oven for about 6 minutes, turning once midway through cooking, until the bacon is done to desired crispness.



To make the emulsion, roughly chop the onion and garlic, and place them in a saut pan. Add enough oil to the pan to cover the onion and garlic. Cook slowly over low to medium heat until soft. Place onion, garlic and oil into a blender. Start blending, adding the almonds a little at a time. Continue blending until the mixture becomes thick and creamy (more almonds may be necessary if not thick enough; if too thick, you can thin mixture with a little water). Season with salt and pepper. Serve alongside grilled bacon-wrapped shrimp.



Note: If doubling the recipe, you don't need to increase the amount of garlic in the emulsion.



Makes 20 shrimp

Chili Beef Won Tons Recipe
15:23 Dec 08 2007
Times Read: 643

2 pounds lean ground beef

2 large onions, chopped

4 cans chopped green chiles (4-oz. each)

2 cloves garlic, crushed

1/2 teaspoon oregano

1/2 teaspoon ground cumin

1-1/2 teaspoon salt

4 cups shredded Longhorn cheese

2 packages won ton wrappers (60-count each)

Vegetable oil for deep frying



Brown ground beef in large skillet over low heat, stirring until crumbly; drain.



Add onions, green chiles, garlic, oregano, cumin and salt; mix well. Cook until onions are golden brown, stirring constantly; remove from heat. Add cheese, stirring until cheese melts.



Place 1 teaspoon ground beef mixture on each won ton wrapper. Fold as for envelope; moisten edge with water to seal.



Deep-fry in very hot oil for 12 seconds or until golden brown; drain well.



Yield: 10 dozen

Gingered Chicken Cakes With Cilantro-Lime Mayonnaise Recipe
15:22 Dec 08 2007
Times Read: 644

Shortening for baking sheet



Cakes:



2 boneless, skinless chicken breast halves, about pound 2 tablespoons fish sauce



1-inch piece of fresh ginger, peeled, coarsely chopped



3 green onions, washed, ends removed, coarsely chopped



1 large garlic clove, peeled, crushed



Salt to taste



1/4 to 1/2 teaspoon hot red pepper sauce or to taste



Topping:



4 tablespoons mayonnaise, low-fat or regular



1/2 cup cilantro, finely chopped



Juice of 1 lime



2 tablespoons diced mango, optional



Preheat the oven to 400° F. Using shortening, lightly grease one large or two small baking sheets; set aside.



To prepare the cakes:

In a food processor fitted with the steel blade, place all the cake ingredients and pulse until finely chopped. Divide the mixture into 20 walnut-size pieces. With wet hands, shape each piece into a ball and flatten into a cake. Place the cakes on the prepared baking sheet. Place in the oven and cook until golden on each side and cooked through. Remove and set aside to cool to warm or room temperature.



Meanwhile, make the topping. In a small bowl combine the mayonnaise, cilantro and lime juice. Spoon a small dollop on each cake and, if desired, garnish each cake with the diced mango.



Makes 20 cakes

Chinese Meatballs with Hoisin Sauce Recipe
15:21 Dec 08 2007
Times Read: 645

2 lbs. ground pork butt

2 T. finely minced garlic

2 T. minced fresh ginger

1/3 C. hoisin sauce

1/3 C. soy sauce

1/4 C. granulated sugar

1/4 C. sweet rice wine (mirin)

1/4 C. minced water chestnuts

1/4 C. minced shrimp

1 egg white

Approximately 2 C. chicken stock or broth

Lettuce leaves, hoisin sauce, chopped green onions and chopped peanuts, for garnish



Combine pork, garlic, ginger, hoisin sauce, soy sauce, sugar, rice wine, water chestnuts, shrimp and egg white. Mix well, cover and refrigerate overnight.



Form pork mixture into 24 small balls. Bring chicken stock just to a simmer in a large saucepan and add pork balls. Stock should just barely cover pork balls; add more stock during cooking if necessary. Pan should not be crowded; cook pork balls in two batches if necessary. Simmer, covered, for 15 to 20 minutes. Serve hot

Mushrooms Stuffed With Pork and Pine Nuts Recipe
15:21 Dec 08 2007
Times Read: 646

1 1/2 pounds medium mushrooms, brushed clean

Fresh lemon juice

10 tablespoons butter (divided use)

6 tablespoons minced onion

2 cloves garlic, mashed to a paste or put through a garlic press

1/2 pound lean ground pork

Salt and freshly ground pepper to taste

6 tablespoons bread crumbs

1 teaspoon brandy, preferably Spanish brandy or cognac

2 tablespoons minced parsley

2 tablespoons chopped pine nuts



Separate the mushroom stems and chop them finely. Sprinkle the caps with lemon juice. Heat 8 tablespoons of the butter in a medium skillet and sauté the onion and garlic slowly until the onion is wilted. Add the meat, salt, and pepper and cook until the meat loses its color. Add 2/3 cup chopped stems (save rest for future use) and cook 3 minutes more. Turn off the heat and stir in the bread crumbs, brandy, parsley, pine nuts, and more seasoning if necessary (it should be very well seasoned).



Pile the mixture into the mushroom caps, forming a smooth dome with the cupped side of a teaspoon. Dot with the remaining butter (may be prepared ahead to this point). Bake in a preheated 350° F. oven for 15 minutes.



Makes about 40 mushrooms

Spinach Cheese Swirls Recipe
15:20 Dec 08 2007
Times Read: 647






1/2 pkg. puff pastry sheets (1 sheet)



1 egg



1 T. water



1/2 cup shredded Muenster or Monterey Jack cheese



1/4 cup grated Parmesan cheese



1 green onion, chopped



1/8 t. garlic powder



1 pkg. (about 10-oz.) frozen chopped spinach, thawed and well drained



Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400° F. Mix egg and water. Mix Muenster cheese, Parmesan cheese, onion and garlic.



Unfold pastry on lightly floured surface. Brush with egg mixture. top with cheese mixture and spinach. Starting at one side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place 2 inches apart on baking sheet. Brush tops with egg mixture. Bake 15 minutes or until golden. Serve warm. Or remove from baking sheet and cool on wire rack. Serve at room temperature.



Makes 20 appetizers.

Bacon Cheese Puffs
15:20 Dec 08 2007
Times Read: 648

Makes 30.



1 lb. sliced bacon

2 1/2 C. shredded Cheddar cheese

2 tbsp. mustard

1 C. mayonnaise

1 lb. sliced pumpernickel party bread



Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.



Preheat oven to broil.



In a medium bowl, combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.



Broil for 5 minutes or until bubbly

Chocolate Decadence
15:19 Dec 08 2007
Times Read: 649

Chocolate Decadence



1 pound dark chocolate

5 ounces butter



Melt butter and add chocolate. Chocolate chips will also work in this recipe.



4 eggs

1 T. sugar

1 T. flour



Beat eggs with sugar until sugar is dissolved and eggs have tripled in volume. This will take about 8-10 minutes. Fold in the flour. Add chocolate mix. Fold this in, trying not to lose the volume created when you beat the eggs. (Note: add 1/4 of the egg mixture to the chocolate and stir it in. Then lightly fold the remaining egg mixture into the chocolate.)



Prepare a 9 inch pan by cutting a round of wax paper to fit in the bottom of the pan. Grease lightly and fit paper on bottom of pan. Pour batter into pan and bake at 425° F. for 15 minutes. Center will be just beginning to set. Let cool completely in pan.



To serve remove from pan and remove wax paper. Place cake on serving dish. Top with chocolate sauce, whipped cream and chocolate shavings after cutting, if doing individual servings. Otherwise, I would top with the chocolate shavings and serve the chocolate sauce and whipped cream on the side.

Beef Bourguignon
15:18 Dec 08 2007
Times Read: 650

3 lbs. filet of beef

3-4 T. oil

1/4 lb. bacon diced

2 minced garlic cloves

1 1/2 C. dry red wine

2 C. beef stock

1 T. tomato paste

sprig fresh thyme

1/2 lb. peeled pearl onions

8-10 carrots cut diagonally in 1 inch thick slices

3 T. butter

2 T. flour

1/2 lb. fresh mushrooms sliced



Slice the filet into one inch thick slices. Salt and pepper on both sides. In a large pan with heavy bottom, saute the beef slices in batches with butter until browned (about 3 minutes) on the outside and very rare in the inside. Remove from pan and set aside.



In the same pan, fry the bacon until crisp. Set the bacon aside. Drain all the fat but 2 T. and add the garlic. Cook for 30 seconds.



Add the wine to the pan to deglaze and cook on high heat for about 2 minutes. Add the beef stock, tomato paste, thyme, 1 t. salt and 1/2 t. pepper. Bring to a boil and cook over medium heat 15 minutes. Strain the sauce and return the sauce to the pan. Add the carrots, onions and cook about 20 minutes until vegetables are tender and sauce is reduced.



Mash 2 T. butter and 2 T. flour together and whisk into sauce. Simmer 3 minutes.



Saute the mushrooms in 1 T. butter and 1 T. oil about 10 minutes.



Add the beef slices, mushrooms and bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5-10 minutes. Do not overcook.



Season to taste and serve immediately.



Serves 6 to 8.

Cucumber Raspberry Salad
15:18 Dec 08 2007
Times Read: 651

Dressing:



1/2 C. light, fruity olive oil

3 T. raspberry vinegar

3 T. creme fraiche

salt and pepper



Whisk the oil into vinegar. Add salt and pepper to taste. Whisk in the creme fraiche. Taste for balance of flavors.



4 cucumbers peeled and thinly sliced

3 T. fresh chopped chives

1/2 pint fresh raspberries



Arrange the cucumber slices on individual plates in a slightly overlapping pattern. Drizzle with the dressing and sprinkle with the chives. Top with a few of the berries.

Basil Cheese Triangles
15:18 Dec 08 2007
Times Read: 652

1 lb. feta cheese

2 eggs slightly beaten

1/4 C. fresh basil chopped

1/4 C. chopped roasted pepper

1 package phyllo sheets

1/3 C. melted butter



Crumple feta cheese into a small bowl. Stir in eggs, basil, roasted pepper.



Cut phyllo sheets lengthwise into 2 inch strips. Cover with a damp towel to keep from drying out. Place 1 t. of filling on end of 1 strip. Fold strip over cheese mixture, end over end into triangular shape. Place on cookie sheet. Brush with melted butter.



Bake at 400 degrees F. for 12 minutes or until golden brown. Serve warm.



Makes 72 appetizers



Note: You can do these ahead. Cover and refrigerate the triangles up to 12 hours or freeze tightly covered up to 30 days. If baking frozen increase baking time by 5 minutes.

Cranberry Chutney with Brie
15:17 Dec 08 2007
Times Read: 653

Cranberry Chutney with Brie





2 C. fresh cranberries

1 1/3 C. sugar

2/3 C. vinegar

4 T. water

4 t. chopped fresh gingerroot

1/2 t. cinnamon

1/4 t. ground cloves



Combine cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in a 1 qt. saucepan. Heat until boiling, reduce heat and continue to cook 20 minutes, stirring frequently, until thick. Cool slightly and refrigerate.



When ready to serve bring chutney to room temperature. This is enough chutney for 2 8 inch Brie. Warm Brie in a 350 degree F. oven 8-10 minutes until soft and partially melted. Place brie on serving dish and top with chutney. (and sliced almonds if desired)



Serve with crackers.

Candy Cane Sugar Twist Cookies Recipe
15:15 Dec 08 2007
Times Read: 654

Candy Cane Sugar Twist Cookies Recipe



Basic Dough



1 C. butter, softened

1 C. confectioner's sugar

1 egg

1 t. vanilla

1/2 t. peppermint extract

2 1/2 C. sifted flour

1/2 t. salt

1 t. baking soda

1 t. cream of tartar

2 T. of red food coloring (for Candy Cane Sugar cookies only)



Beat the butter and sugar together until light and fluffy. Beat in the egg, vanilla and almond extract. Set aside. Mix the flour, salt, baking soda, and cream of tartar together. Stir into the butter mixture. Divide the dough in half and add the red food coloring to half the dough. Refrigerate dough for one hour.



Take one teaspoon of each color of dough and roll out into 4 inch long strips. Lay the strips side by side and twist together to make a red and white striped rope. Place the dough on an ungreased cookie sheet. Turn the end into a curve to make the canes handle. Repeat this procedure to make 12 canes.



Place one inch apart on baking sheet. Bake at 375° F. for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely.



VARIATIONS



White Chocolate and Candy Cane Cookies



Candy Cane Topping

1/2 C. crushed red and white peppermint candy

2 T. red colored sugar



Crush the peppermint candy in a heavy plastic bag with a hammer or rolling pin. Mix in the red colored sugar.

Cornflake Wreath Cookies Recipe
15:15 Dec 08 2007
Times Read: 655

Cornflake Wreath Cookies Recipe



1/2 C. butter

3 C. miniature marshmallows

1/2 t. almond extract

1/2 t. vanilla extract

1 t. green food color

4 C. corn flakes

red hot candies



Melt butter, add marshmallows, stirring until all marshmallows are melted. Add extracts and food coloring; stir until it is a uniform green color.



When mixture is smooth, add corn flakes; mix well but gently so as not to crush the cornflakes. Form into wreath shapes on sheets of waxed paper, decorate with red cinnamon candies. Let cool.

Divinity
15:14 Dec 08 2007
Times Read: 657

2 2/3 C. sugar

2/3 C. light corn syrup

1/2 C. water

2 egg whites

1 t. vanilla

2/3 C. coarsely chopped nut



Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260° F. on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.



Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.



Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.

Old Fashioned Sponge Candy Recipe
15:13 Dec 08 2007
Times Read: 658

Old Fashioned Sponge Candy Recipe



1 C. sugar



1 C. corn syrup, dark



1 T. vinegar



1 T. baking Soda



Combine sugar, syrup, and vinegar in heavy sauce pan. Stir over medium heat until sugar dissolves. Then cook to 300° F. or crack stage.



Remove from heat, stir soda in quickly, mixing up. (it will become frothy) Pour into buttered pan. Cool and break into pieces.

Holiday Ham Recipe
15:12 Dec 08 2007
Times Read: 660

Holiday Ham Recipe



7 lbs. Ham, rind removed

whole cloves

1 lb. dark brown sugar

1 (12-oz.) can Coca-Cola

1 (14-oz.) can pineapple rings, drained and juice reserved

1 cup sweet Concord grape wine

10-12 maraschino cherries

fresh bay leaves, for garnish



Heat oven to 325ºF.



Using a sharp knife, score surface of ham crosswise and lengthwise, forming a crosshatch pattern about 1/4-in. deep and 1-in. apart. Place 1 clove in the center of each square. Place ham, fat side up, in a double-layer disposable aluminum roasting pan. Pat the brown sugar onto the surface of the ham. (Expect some sugar to fall into the roasting pan.)



Transfer to oven, and bake until brown sugar just begins to melt, about 30 minutes.



Pour Coca-Cola over ham, mixing with melted sugar in bottom of roasting pan. Baste ham with sugar mixture. Return to oven, and bake for 20 minutes more.



Meanwhile, combine 1 cup reserved pineapple juice and wine in a small bowl. Baste ham with pineapple mixture.



Bake ham for a total of 16 minutes per pound, basting every 20 minutes. During the last 20 minutes of baking time, decorate ham with pineapple rings. Use 2-3 toothpicks to hold each ring in place. Center a cherry in the center of each ring, and attach it with a toothpick.



Transfer ham to a platter, removing all toothpicks. Garnish ham with fresh bay leaves.



Makes 10-12 servings.

Hot Chocolatier Shots with Spicy Foam
15:10 Dec 08 2007
Times Read: 662

Ingredients:



2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk, divided

1 cup water

1 2/3 cups (10-oz. pkg.) NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Morsels

1 1/4 teaspoons vanilla extract, divided

1/2 plus 1/8 teaspoon ground cinnamon, divided

1/8 teaspoon ground cayenne pepper, divided (optional)



Directions:



POUR 1/2 cup evaporated milk into medium mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl.



HEAT remaining evaporated milk, water, morsels, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon and a pinch of cayenne pepper in medium saucepan over low heat, stirring frequently, until melted. Do not boil. Set aside.



REMOVE chilled evaporated milk from freezer. Beat on high speed for 1 minute or until very frothy. Add remaining vanilla extract, remaining cinnamon and a pinch of cayenne pepper. Continue beating for 3 to 4 minutes or until mixture forms soft peaks.



POUR hot chocolate into eight 4-ounce demitasse cups and immediately dollop with foam topping.

Chocolate Turtle Brownie Pie
15:07 Dec 08 2007
Times Read: 665


Ingredients:



8 ozs. NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bar(s), broken into small pieces, divided

1 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup packed light brown sugar

1/2 cup (1 stick) butter, softened

2 large eggs

1 cup toasted, chopped pecans, divided

6 squares caramels, unwrapped

1 teaspoon milk



Directions:



PREHEAT oven to 350º F. Grease 9-inch springform pan.



MICROWAVE 1 cup chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. Pieces may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.



COMBINE flour, baking powder and salt. Beat brown sugar and butter in medium mixer bowl on high until creamy. Add eggs and beat until light and fluffy. Beat in melted chocolate. Add flour mixture and stir until blended. Stir in 1/2 cup pecans. Spread into prepared pan. Sprinkle with remaining 1/2 cup pecans and 1/3 cup chocolate pieces.



BAKE for 33 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 30 minutes; remove ring.



MICROWAVE remaining chocolate in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 seconds; knead. If necessary, microwave at additional 10- to 15-second intervals; kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over brownie.



MICROWAVE caramels and milk in a small, uncovered, microwave-safe bowl on HIGH (100%) power for 20 seconds; STIR. If necessary, microwave at additional 5- to 10-second intervals; stirring until smooth. Drizzle over brownie. Cut into slices.

NESTLÉ CHOCOLATIER™ Grand Chocolate Brownie Wedges with Chocolate Sauce
15:05 Dec 08 2007
Times Read: 665

Ingredients:



1 2/3 cups (10-oz. pkg.) NESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Morsels, divided

1 cup granulated sugar

1/3 cup butter, cut into pieces

2 tablespoons water

2 large eggs

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

3 tablespoons heavy whipping cream

Whipped cream (optional)





Directions:



PREHEAT oven to 325º F. Line 8-inch-square baking pan with foil; grease. Set aside 3 tablespoons morsels for chocolate sauce.



HEAT 1 cup morsels, sugar, butter and water in small, heavy-duty saucepan over low heat, stirring constantly, until morsels and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, until mixed in. Stir in vanilla extract. Add flour and salt; stir well. Stir in remaining morsels (except sauce morsels) and nuts, if desired. Pour into prepared baking pan.



BAKE for 33 to 35 minutes until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack. Lift brownie from pan with foil to cutting board. Carefully remove foil. Cut brownie square into half. Cut each half into thirds, for a total of 6 pieces. Cut each piece in half diagonally to form triangles for a total of 12.



PLACE cream in small, uncovered, microwave-safe dish. Microwave on HIGH (100%) power for 25 to 30 seconds. Add reserved 3 tablespoons of morsels; stir until smooth. (Sauce will thicken as it cools.) Place wedge on serving plate; top or drizzle with a teaspoon of sauce. Top with whipped cream, if desired.

Royal Chocolate Cheesecake
15:03 Dec 08 2007
Times Read: 667


What You need For Recipe



CRUST



1 1/2 cups chocolate sandwich cookie crumbs

2 tablespoons butter or margarine, melted

CHEESECAKE

4 pkgs. (8 oz. each) cream cheese, softened

1 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

4 bars (8-oz. box) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, melted per pkg. instructions and cooled slightly

1/4 cup hazelnut liqueur

4 large eggs



GARNISH



1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup whipped cream



Directions



PREHEAT oven to 325° F. Tightly wrap outside bottom and side of 9-inch springform pan with 2 pieces of foil to prevent leakage. Lightly grease inside of pan.



FOR CRUST:



COMBINE crumbs and butter in small bowl. Press onto bottom of prepared pan. Bake for 10 minutes. Cool on wire rack.





FOR CHEESECAKE:



BEAT cream cheese, sugar, flour and vanilla extract in large mixer bowl until well blended. Beat in melted chocolate and liqueur. Add eggs, one at a time, beating well after each addition. Pour onto crust. Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.



BAKE for 60 to 70 minutes or until edge is set but center still moves slightly. Remove cheesecake from water bath to wire rack. Run knife around edge of cheesecake. Cool completely. Refrigerate for 4 hours or overnight.



TO GARNISH AND SERVE:

LINE baking sheet with wax paper.



PLACE morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 to 45 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 12 to 16 circular designs about 2 inches high and wide onto prepared baking sheet. Refrigerate for 5 to 10 minutes or until chocolate is firm.



REMOVE side of pan. Place cheesecake on serving platter. Spoon (or use pastry bag fitted with fluted tip) dollops of whipped cream around edge of cheesecake. Remove chocolate drizzle designs from refrigerator. With tip of knife, gently remove designs from wax paper and insert, standing up, into dollops. Serve immediately.

Chocalate Baileys Mint Layered Cake
14:58 Dec 08 2007
Times Read: 669


DECORATING IDEAS::



For holiday flair add a few fake holly leaves and berries with candy canes garneshing the cake plate



Or criss cross a pair of candy canes on the top with holly leaves and berries garnishing the plate.



Either way, when I made it, Wowsa it was fucking delicious.



Chocalate Baileys Mint Layered Cake





For pudding:



1 1/4 cups chilled whipping cream

12 tablespoons Baileys Mint

3/4 cup (packed) golden brown sugar

6 large egg yolks

1/4 teaspoon ground nutmeg

For cake

1 1/2 Cups (3 sticks) unsalted butter, plus more for pans

3/4 Cup Dutch-process cocoa powder, plus more for pans

1/2 Cup boiling water

2 1/4 Cups sugar

1 Tablespoon pure vanilla extract

4 large eggs, lightly beaten

3 Cups sifted cake flour, (not self-rising)

1 Teaspoon baking soda

1/2 Teaspoon salt

1 Cup milk

For the syrup

2/3 cup sugar

5 tablespoons water

5 tablespoons Irish whiskey

For the frosting

3/4 cup chilled whipping cream

3 tablespoons unsalted butter

1 1/2 tablespoons light corn syrup

9 ounces bittersweet or semisweet chocolate, chopped

1 1/2 tablespoons kirsch (clear cherry brandy)





Make pudding:



combine 3/4 cup cream, 6 tablespoons Baileys liqueur, sugar, yolks and nutmeg in large metal bowl. Place over saucepan of simmering water (do not allow bottom of bowl to touch water).

Using electric mixer, beat until custard thickens and thermometer registers 160°F, about 8 minutes.

Remove from over water and beat until cool, about 8 minutes.

Mix in remaining 6 tablespoons liqueur.

Beat remaining 1/2 cup cream in medium bowl to medium peaks. Fold into custard.

Cover and chill at least 4 hours or overnight.

Make cake: heat oven to 350 degrees; arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess.

Sift cocoa into a medium bowl, and whisk in 1/2 cup boiling water. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy.

Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice.

Beat in vanilla.

Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.

In a large bowl, sift together flour, baking soda, and salt.

Whisk milk into reserved cocoa mixture.

With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.

Divide batter evenly among the three prepared pans.

Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking.

Transfer layers to wire racks; let cool, 15 minutes.

Turn out cakes, and return to racks, tops up, until completely cool.

Make syrup: Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

Make frosting: bring first 3 ingredients to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Mix in kirsch. Remove from heat. Let stand until spreadable, whisking occasionally, about 1 hour.

To assemble the cake: remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; drizzle with syrup, and spread 1 1/2 cups Bailey's Mint pudding over the top. Add the second cake layer, and drizzle with syrup spread with another 1 1/2 cups frosting. Top with third cake layer. Drizzle with remaining syrup.

Cover outside of cake with the frosting. Serve.

Makes 1 eight-inch-round layer cake.