lizzy's post above reminds me.... can we start a thread on what do with with excess egg whites?

REC: Maple Pecan Chiffon Cake (wigs)

My husband's Aunt Sophia used to make this for family gatherings, and it's a favorite with all his kith and kin. I am copying the recipe she used straiaght from her BETTY CROCKER PICTURE COOK BOOK that has a 1950 print date.

My brother-in-law has cranked this cake out a couple times since Aunt Sophia's passing a few years ago, but Fred's cakes tasted salty to me so he either 1) didn't use unsalted butter in the frosting which I would definitely use -OR- 2) Aunt Sophia cut the salt amount listed in the cake batter, but didn't note this reduction on her recipe.

MAPLE PECAN CHIFFON CAKE

Set out but do NOT grease: a 10" tube pan, 4" deep OR a 13x9" oblong pan.

Sift together into a mixing bowl:

2-1/4 cups sifted SOFTASILK flour -OR- 2 cups sifted GOLD MEDAL Flour
3/4 cup granulated white sugar
3 teaspoons baking powder
1 teaspoon salt

Then add 3/4 cup brown sugar (with no lumps) to the sifted dry ingredients above and mix together thoroughly.

"Make a well" in the center of the sifted dry ingredients w/ the brown sugar and add in order:

1/2 cup cooking (salad) oil
5 egg yolks, unbeaten, if you are using SOFTASILK Flour -OR- 7 egg yolks, unbeaten, if you are using GOLD MEDAL Flour
3/4 cup cold water
2 teaspoons maple extract or maple flavoring

Beat with a spoon until smooth. Then measure the following into a large mixing bowl:

1 cup egg whites (7 to smileys/bigeyes.gif
1/2 teaspoon cream of tartar

Whip together until egg whites form very stiff peaks but do not overbeat. Pour egg yolk mixture gradually over whipped whites, gently folding with a large rubber scraper just until blended.

Gently fold in at the last 1 cup very finely chopped pecans.

Pour batter into ungreased 10" tube pan. Bake at 325 degrees F for 55 minutes, then increase oven temperature to 350 degrees and bake for an additional 10 to 15 minutes.

For oblong cake pan, bake at 350 degrees F for 45 to 50 minutes.

When cake tests done, invert pan and let hang upside down until cold.

Aunt Sophia has the following frosting recipe handwritten in the margin:

1 stick (1/2 cup) margarine--I'd use unsalted butter instead.
1/2 cup butter-flavored Crisco
1 cup sugar
1 Tablespoon cake flour
1/2 cup whole milk (I'd start off with less and add more gradually until reaching a desired frosting consistency. I think I would also add a smidge of maple extract to this frosting.)

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REC: Orange Chiffon Cake (wigs)

ORANGE CHIFFON CAKE

Heat oven to 325 degrees F.

1 recipe Orange Filling (below)
1 recipe Whipped Cream Frosting (below)
8 egg whites, at room temperature
1/2 tsp cream of tartar
2-1/4 cups cake flour
1-1/2 cups sugar
3 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
3/4 cup orange juice
1 tsp grated orange peel
1 tsp orange extract
1 tsp vanilla extract
5 egg yolks

PREPARE Orange Filling. Beat egg whites in large bowl until frothy. Add cream of tartar and beat until stiff peaks form; reserve. (I also beat in part of the 1-1/2 cups of sugar with the egg whites, approximately 1/4 to 1/2 cup of the total amount.) In another bowl sift together cake flour, sugar (the remaining sugar if you've already used part of it in the beaten egg whites), baking powder and salt in a large bowl. Add oil, orange juice, orange peel, orange extract, vanilla extract and egg yolks. Beat on low speed about 1 minute or until smooth. Gradually pour egg yolk mixture over beaten egg whites, folding with large rubber spatula just until blended.

POUR batter into an ungreased 10-inch tube pan, 10x4 inches. Bake 65 to 70 minutes or until top springs back when touched lightly.

Remove cake from oven and invert pan onto a heatproof funnel; let hang upside down until cake is completely cool.

Prepare Whipped Cream Frosting while cake bakes and cools.

ASSEMBLY: Remove cake from pan. Cut cake horizontally into 3 layers. Fill each layer with about 3/4 cup of the Orange Filling; frost sides and top of cake with Whipped Cream Frosting. Garnish with reserved whole mandarin orange segments and fresh mint leaves. Serve immediately or refrigerate until ready to serve. Refrigerate any remaining leftover cake.

ORANGE FILLING

1 cup sugar
1/4 cup cornstarch
1 cup orange juice
1/4 cup water
1 can (11 ounces) mandarin orange segments, drained and finely chopped (reserve 9 whole segments for garnish)

Stir sugar and cornstarch in a 1-quart non-aluminum saucepan. Mix in remaining ingredients except orange segments. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in chopped orange segments; cover and chill while cake bakes and cools.

WHIPPED CREAM FROSTING

About 1/2 envelope unflavored Knox gelatin (1-1/4 teaspoons)
1/4 cup cold water
2 cups heavy whipping cream
1/2 tsp orange extract
1/2 tsp vanilla extract
2 Tablespoons sugar

Sprinkle gelatin over water in 1-quart saucepan to soften. Heat over low heat, stirring constantly, until gelatin is dissolved. Remove from heat; pour into large bowl. Gradually stir in whipping cream; cover and chill while cake bakes and cools. Beat cream mixture, orange extract, vanilla extract and sugar in large bowl with chilled beaters on his speed until stiff peaks form.

High altitude directions (3500 to 6500 feet): Heat oven to 350 degrees. Decrease sugar to 1-1/4 cups and baking powder to 2 teaspoons. Bake 55 to 60 minutes.

Source: GREAT AMERICAN CAKES by Betty Crocker Softasilk

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REC: Balsamic Vinegar Chicken with Almond Peppers (charlie)

Balsamic Vinegar Chicken with Almond Peppers

Recipe By :Cooking Light
Serving Size : 6

3/4 Pound Red Bell Peppers -- (2 large)
3/4 Pound Green Bell Peppers -- (2 large)
2 teaspoons olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup slivered almonds -- toasted
6 4-ounce Skinless Boneless Chicken Breast Halves
3 tablespoons dry breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 cup all-purpose flour
2 egg whites
2 teaspoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons water

Cut bell peppers into 2 x 2-1/2-inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add peppers; sauté 8 minutes. Add raisins; sauté 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm.

Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.

Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.

Add 2 tablespoons vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.

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REC: 7-Minute Frosting (Paula Deen)

7-Minute Frosting:

* 1 1/2 cups sugar
* 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
* 1/8 teaspoon salt
* 1/3 cup water
* 2 egg whites
* 1 1/2 teaspoons pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. (NOTE: this will expand about 4 times the original amount, so be sure and have a BIG double boiler)

Yield: Frosting for 1 layer cake or approximately 8 to 12 cup cakes


Link: http://www.foodnetwork.com/recipes/paula-deen/jamies-coconut-cake-recipe/index.html

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REC: HobNob East Chocolate Mousse (wigs)

A reader wrote requesting this recipe from a restaurant in Columbus, Indiana. A subsequent letter to the management of that establishment soon brought a friendly reply expressing pleasure in having a dedicated customer who wanted the recipe. Also given are tips for success by Warren Cole, restaurant owner, along with this amusing little note at the conclusion of his reply: "There are no surprises in this recipe, for all happy mousse are alike, but unhappy mousse are all unhappy in different ways."

HOBNOB EAST CHOCOLATE MOUSSE

2 ounces semisweet chocolate
3 Tablespoons heavy cream
1/4 cup sugar
1/4 cup Kahlua -OR- other coffee-based liqueur
2 egg whites, at room temperature
2 cups heavy cream

Notes from Hobnob East in Columbus, IN: "Work with well-chilled ingredients when beating and folding in heavy cream. Chill metal bowl and beaters before whipping cream. (Do NOT use a glass bowl to whip cream.) Use the heaviest cream available. Use the very best quality of chocolate possible.

In top of a double boiler, gently melt the chocolate. When fully melted, stir in the 3 Tablespoons of heavy cream and remove from heat. Separately dissolve sugar into Kahlua over low heat.* When fully dissolved, blend with chocolate. Chill this mixture well.

Whip egg whites and fold into chocolate mixture.

(*Note from Caryn--I dissolve 1/8 cup sugar in the liqueur and reserve the remaining 1/8 cup sugar to beat into my egg whites.)

Whip the remaining 2 cups heavy cream and fold into chocolate-egg white mixture.** Allow to set up well in refrigerator before serving.

To serve, spoon into glasses and garnish with slivers of dark chocolate and whipped cream. Yields about six 1-cup servings.

**At this point I portion the mousse into wine glasses and then chill it well before garnishing and serving. Caryn

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REC: Crusted Salmon with Grapefruit (lorijean)

Crusted Salmon with Grapefruit

6 slices (about 7 1/2 oz.) firm-textured white bread, crusts removed
3 large (1 lb. each) ruby grapefruit
2 large egg whites
About 2 1/3 pounds boned and skinned 1-inch-thick salmon fillet, cut into 6 equal pieces
2 tablespoons butter or margarine
Grapefruit caper sauce (recipe follows)
Cut bread into cubes; whirl cubes in a food processor or blender to make coarse, even-size crumbs. Spread crumbs in an even layer in a 9- to 10-inch-wide pan. Bake in a 325 (degrees) oven, stirring often, until the crumbs feel dry and crisp but are not browned, 10 to 15 minutes. If making ahead, store airtight up to 1 day.
Cut off and discard peels and white membranes from grapefruit. Cut between membrane and fruit to release segments into a bowl; discard seeds.
In a wide, shallow bowl, beat egg whites to blend. Pour crumbs into another wide bowl. Coat salmon pieces, 1 at a time, with egg whites. Drain briefly, then coat with crumbs. Lay pieces slightly apart on a sheet of waxed paper.
In a 10- to 12-inch nonstick frying pan over medium heat, melt 1 tablespoon butter. Add salmon to fill pan; do not crowd. Cook until salmon is brown on bottom, then turn pieces over and brown bottoms again, about 5 minutes total. As pieces are cooked, transfer to a 10- by 15-inch pan and put into a 325 (degrees) oven. Melt remaining butter in frying pan, cook remaining salmon, and transfer to oven. Bake salmon until the pieces cooked last are still moist-looking but opaque in center of thickest part, 5 to 8 minutes.
Lift grapefruit segments from bowl and arrange on dinner plates. Place salmon on plates and accompany with grapefruit caper sauce. Serves 6.
Per serving without sauce: 419 cal. (34 percent from fat); 40 g protein; 16 g fat (4.4 g sat.); 27 g carbo.; 325 mg sodium; 108 mg chol.
Grapefruit caper sauce. In an 8- to 10-inch frying pan over high heat, boil 1 cup ruby grapefruit juice until reduced to 1/4 cup. Let cool. Stir into 3/4 cup reduced-fat or regular mayonnaise. Add 3 tablespoons drained prepared capers and 2 tablespoons chopped fresh or 1/2 teaspoon crumbled dried mint. If making ahead, cover and chill up to 1 day. Makes 1 1/8 cups.
Per tablespoon: 32 cal. (76 percent from fat); 0.2 g protein; 2.7 g fat (0.7 g sat.); 1.9 g carbo.; 91 mg sodium; 9.9 mg chol.

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REC: Orange Almond Madeleines (charlie)

ORANGE ALMOND MADELEINES

Recipe By :The Good Cookie

1/2 cup slivered almonds
3/4 cup granulated sugar -- divided
1/2 cup all-purpose flour
1/4 teaspoon salt
5 large egg whites -- at room temperature
3/4 cup unsalted butter -- (11/2 sticks) cut into tablespoons
1/2 teaspoon vanilla extract
1/4 teaspoon Fiori di Sicilia -- or orange extract
For the Sugar Glaze:
1 cup confectioners' sugar
2 tablespoons unsalted butter -- melted
3 tablespoons whole milk
1/4 teaspoon Vanilla extract
Equipment:
Two regular madeleine pans (don't use nonstick pans)

Make the batter
1. Place the almonds and 1 tablespoon of the sugar in the bowl of a food processor and blend until finely ground, about 1 minute. Transfer the almonds to a medium bowl. Add the remaining sugar, the flour, and salt and stir until well blended. Slowly whisk in the egg whites until blended.
2. In a small saucepan, melt the butter over medium heat. Continue to cook until the solids at the bottom of the pan turn light brown and the butter is fragrant, about 5 minutes. Remove from the heat and whisk butter into the almond mixture until combined. Whisk in the vanilla extract and Fiori di Sicilia. Cover the bowl and refrigerate the batter for at least 2 hours, until cold (or up to 24 hours).

Bake the madeleines
3. Place two racks near the center of the oven and preheat the oven to 375°F. Spray two madeleine pans thoroughly with nonstick cooking spray. Place the pans in the freezer for 10 minutes to set the spray.
4. Place a dollop of batter in each mold, filling them two-thirds full. Bake for 15 to 17 minutes, or until the madeleines are golden brown and the centers spring back when lightly touched. Immediately remove the madeleines from the molds and place them on a wire rack to cool while you make the glaze.

Glaze the madeleines
5. Put the confectioners' sugar in a medium bowl. Gradually whisk in the butter, milk, and vanilla extract until smooth.
6. Place the rack with the madeleines on it over a baking sheet. Dip a madeleine scalloped side down in the glaze, letting the excess drip off, then place the madeleine on the cooling rack (glazed side up). Glaze the remaining madeleines. Serve the madeleines immediately, or store in an airtight container until ready to serve. Store in an airtight container at room temperature for up to a day.

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REC: Chiles Rellenos Casserole (Pat-NoCal)

Chiles Rellenos Casserole

1/2 pound ground turkey (or extra lean ground beef)
1 cup onion, chopped
1 3/4 tsp cumin
1-1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
16 ounces fat-free refried beans
2 4 oz. cans whole or chopped green chiles
1 cup (4 oz) pre-shredded Colby-Jack cheese, divided
1 cup corn
1/3 cup all-purpose flour
1/4 tsp salt
1-1/3 cups skim milk
1/8 tsp hot sauce, like Tabasco
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
red onion slices, optional
chopped cilantro, optional

Preheat oven to 350 degrees F. cook turkey and onion in a nonstick skillet over medium high heat until browned, stirring to crumble. Remove from heat. Add cumin, oregano, garlic powder, salt, pepper, and beans. stir well; set aside.

Arrange half of green chiles* in an 11 x 7 inch baking dish; top with half of cheese. Spoon mounds of beef mixture onto cheese; spread gently, leaving a 1/4 inch border around edge of dish. Top with corn. Arrange remaining green chiles* over corn; top with remaining cheese.

Combine flour with salt in a bowl; gradually add remaining ingredients, stirring with a whisk until blended. Pour over casserole. Bake for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired.

Pat’s notes: We really like this a lot. I serve it with Spanish rice and a green salad dressed with Ranch dressing. Yummy. I put the 4 oz. can of whole green chilis on the bottom layer, and spread the 4 oz. can of diced green chilis on the top layer.

Source: Jan/Feb 2001 Cooking Light magazine, also Annie @ KC.

Yield 6 servings. Per serving when made with ground turkey: 335 calories, 9 g fat, 26.9 g protein, 37 g carbs, 5.5 g fiber.

Converted to Weight Watcher points, Serves 6 - 7.3 WW points if using lean ground beef. http://members.aol.com/nickaduck/chili1.htm

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REC: Pistachio-Dusted Meringues with Ice Cream & Candied Orange Peel (Marsha tbay)

Pistachio-Dusted Meringues with Ice Cream & Candied Orange Peel

Serves 8

4 large egg whites
1 cup sugar
3/4 teaspoon vanilla extract
4 teaspoons very finely minced pistachios
2 pints vanilla bean ice cream, homemade or store-bought
4 tablespoons finely diced candied orange peel

Instructions: Preheat oven to 200°. Line a baking sheet with parchment
paper.

Put the egg whites, sugar and vanilla in the bowl of a stand mixer, or
in a large bowl that will fit over a saucepan with room for an inch of
water underneath. Whisk the ingredients to blend them well.

Put about an inch of water in a saucepan and heat until hot but not
simmering. Set the bowl over the hot water but above it and whisk
constantly until the sugar dissolves and the mixture is snow white.
Take care not to let the mixture get too hot or you will cook the egg
whites; you are merely trying to warm it enough to dissolve the sugar.

Transfer the bowl to the stand mixer with the whisk attachment, or use
handheld electric beaters fitted with the whisk attachment. Whip the
mixture on medium speed until the meringue is stiff, thick and glossy
and the bowl is completely cool to the touch, about 10 minutes.

Transfer the meringue to a pastry bag fitted with a 5/8-inch tip and
pipe it into 8 circles, each about 3 inches in diameter, on the lined
baking sheet. Alternatively, you can use 2 spoons to spread the
meringue into 3-inch circles. Gently prod each meringue with the back
of a soupspoon to raise a few small wispy peaks.

Bake for 2 hours, then remove the tray from the oven and dust each
meringue with 1/2 teaspoon of finely minced pistachios. Return to the
oven, turn off the heat, and let the meringues dry in the oven for at
least 12 hours or overnight.

To serve, set a meringue on each of 8 dessert plates. Put a scoop of
ice cream alongside and sprinkle the ice cream with candied orange
peel. Serve immediately.

Per serving: 270 calories, 4 g protein, 47 g carbohydrate, 8 g fat (5
g saturated), 29 mg cholesterol, 81 mg sodium, 0 fiber.

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REC: Yugoslavian Christmas Cookies (charlie)

Yugoslavian Christmas Cookies

Recipe By :Amanda Hesser
Serving Size : 84

1/2 pound unsalted butter
1 1/2 cups sugar -- divided
1 Pinch salt
1 egg yolk
2 1/2 cups flour
1 cup blackberry jam
1/2 cup egg whites
1 teaspoon lemon extract
3/4 cup grated walnuts
1 cup chopped walnuts

Preheat the oven to 350 degrees. In a mixer fitted with a paddle attachment, cream the butter, 1/2 cup of the sugar and the salt. Mix in the egg yolk, then the flour until just combined. (The dough will still be crumbly.) Transfer to an 11 1/2-inch-by-16. 1/2-inch baking sheet and, with floured hands, press into a thin, even layer, covering the pan. Spread the jam evenly over the dough.

In a mixer, whisk the egg whites until they form soft peaks. Gradually add the remaining cup of sugar and the lemon extract and mix until a stiff-peaked meringue forms. Fold in the grated walnuts. Swirl the meringue over the jam-covered dough. Sprinkle with chopped walnuts. Bake until the meringue is hardened, 35 to 40 minutes.

Cut the cookies in the pan while still warm, 8 rows by 11 rows. Lightly press the broken meringue into the jam layer. Set the sheets on cooling racks.

Source:"The New York Times"
Yield:"7 Dozen Cookies"

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REC: Vanilla Mousse (rvb)

Vanilla Mousse
adapted from my ancient Gourmet Cookbook

INGREDIENTS:

1/2 pint whipping cream
1/2 cup sugar
a 1-inch piece of vanilla bean
1/2 tsp. vanilla extract
2 egg whites

PREPARATION:

Partially whip the cream, add the sugar and beat until the cream holds it's shape (which is more than i'll do if i keep eating this stuff). Scrape the pulp from the vanilla bean (cut in half lengthwise first) and mix with 1/2 tsp. vanilla extract. Stir the vanilla into the whipped cream. Beat until stiff. Set bowl in freezer until egg whites are beaten. Fold in egg whites, beaten until stiff with a pinch of salt(sic(i've had MUCH better luck with an egg beater {or even a whisk})). Turn the mixture into individual cups (they're making this way to easy for me to construe literally (did i ever tell you about the comic strip where this voluptuous lady tells her date {as they enter her apartment}, "excuse me while i change into something more comfortable." and proceeds to transmography into an easy chair.)?) and freeze the mousse without stirring ("not a creature was stirring, not even a mousse")? VARIATIONS Substitute 1 tsp. vanilla extract for bean and extract. Substitute 1 to 1 1/2 oz. liqueur for the vanilla. Grate chocolate over top. Top with compoted (i KNEW the spell checker would suggest "composted") fruit. btw, the mousse is much nicer if only frozen partially.

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REC: Frozen Chocolate Pistachio Cream with Hot Chocolate Marsala Sauce (RuthAB)

Frozen Chocolate Pistachio Cream with Hot Chocolate Marsala Sauce
(Crema di Cioccolata da Eletta)

From The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (Morrow, 1992). © 1992 by Lynne Rossetto Kasper. All rights reserved.


5 1/2 ounces bittersweet chocolate, melted
1 ounce unsweetened chocolate, melted
4 tablespoons (2 ounces) unsalted butter
5 tablespoons dry Marsala
2 large egg yolks
4 large egg whites, at room temperature
1/8 teaspoon cream of tartar
1/2 cup (31/2 ounces) sugar
1/4 cup water
1 cup cold heavy cream, whipped with 1 teaspoon vanilla extract
3/4 cup shelled pistachios, chopped
1 recipe Chocolate Marsala Sauce (recipe follows)

Working Ahead: The chocolate cream holds well in the freezer 1 month. The chocolate sauce can be made up to 24 hours before serving, but do not add the butter. Rewarm the sauce over boiling water, whisking in the butter just before serving.

Making the Chocolate Cream: Set aside the melted chocolates to cool. Combine the butter and Marsala in a medium bowl, and set it over boiling water. Once the mixture is bubbling, remove the bowl from the heat and allow it to cool for a few moments. Then beat in the egg yolks. Set the bowl over boiling water again, and stir with a whisk 2 minutes, or until thickened. Remove it from the heat and stir in the melted chocolates. Set aside to cool. Once the chocolate mixture has cooled, beat the egg whites with the cream of tartar, beginning at low speed, until soft peaks form. Have the sugar and water bubbling in a tiny saucepan. Using a candy thermometer, quickly bring the syrup to 248° to 250°F. Make sure the whites are to the soft-peak stage. Then beat at high speed as you pour in the boiling sugar syrup. Beat at high 3 minutes, then at medium speed until the mixture reaches room temperature. Keep the mixture light as you fold the whites, whipped cream, and all but 3 tablespoons of the chopped pistachios into the chocolate mixture. Turn the mixture into a storage container and freeze at least 4 hours. Slightly soften the cream by transferring it from the freezer to the refrigerator several hours before serving.

Preparing the Sauce: Warm the sauce, whisking to combine, in a stainless steel bowl set over a saucepan of simmering water. (If you prepared the sauce ahead, whisk in the butter now.)

Serving: Using a small ice cream scoop, place several balls of the mousse in each of eight wine glasses. Drizzle with the hot sauce. Top with the remaining pistachios, and serve.

Serves 8 generously.


Chocolate Marsala Sauce

1 1/2 tablespoons instant espresso coffee granules
1/2 cup boiling water
1/3 dry Marsala
4 ounces bittersweet chocolate
5 teaspoons sugar
2 tablespoons unsalted butter

Making the Sauce: Combine the coffee granules with the boiling water, and stir until dissolved. Turn into a small bowl, and add the Marsala, chocolate, and sugar. Set over a pan of hot water, and stir until the chocolate has melted. If necessary, rewarm over hot water before serving. Stir in the butter just before serving.

The Splendid Table: http://splendidtable.publicradio.org/recipes/dessert_chocolate_pistachio_cream.shtml

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REC: Zimtb

Zimtbäumchen (Austrian Cinnamon Christmas Tree Cookies)

Ingredients for approximately 45 pieces:
3 fresh egg whites
Salt
250 g sugar
350 g ground almonds (with skin)
2 TL ground cinnamon
125 g + extra powdered sugar
appr. 4 EL sliced almonds
parchment paper
plastic wrap or waxed paper

Preheat oven to 300F.

Beat two of the egg whites and a pinch of salt to stiff peaks. Sprinkle the sugar over the eggwhites and continue beating until the sugar is incorporated. Fold in the ground almonds and cinnamon. Briefly knead until smooth.

Spread the plastic wrap on the counter, turn out the dough, and roll 12 cm thick (I think the recipe meant to say 12 mm, which is a little less than ½” thick). Cut Christmas trees with a cookie cutter (appr. 2” inch size), and place on parchment paper lined baking sheets.

Beat the remaining eggwhite and a pinch of salt until stiff. Beat in 125 g. powdered sugar. Brush the cookies with the meringue. Divide the almond slices over the cookies.

Bake in preheated oven on the lowest level approximately 15 minutes. Cool. Dust with more powdered sugar.


Zimtbäumchen

Zutaten für ca. 45 Stück:
3 frische Eiweiß (Gr. M)
Salz
250 g Zucker
350 g gemahlene Mandeln (mit Haut)
2 TL gemahlener Zimt
125 g + etwas Puderzucker
ca. 4 EL Mandelblättchen
Backpapier
Frischhaltefolie

Zubereitung:
1. 2 Eiweiß und 1 Prise Salz steif schlagen. Unter weiterem Schlagen Zucker einrieseln lassen und weiterschlagen, bis er sich ganz gelöst hat. Gemahlene Mandeln und Zimt mit einem Teigschaber darunterheben und kurz glatt verkneten.
2. Teig auf Backpapier legen, Frischhaltefolie darauflegen und den Teig 12 cm dick ausrollen. Tannenbäume (ca. 6 cm) ausstechen. Auf mit Backpapier ausgelegte Bleche legen.
3. 1 Eiweiß und 1 Pr. Salz steif schlagen. Unter weiterem Schlagen 125 g Puderzucker einrieseln lassen. Kekse damit bestreichen. Mandelblättchen darauf verteilen. Im vorgeheizten Ofen (E-Herd: 150 °C/Umluft: 125 °C/Gas: Stufe 1) auf der untersten Schiene (Gas: s. Herdhersteller) ca. 15 Minuten backen (nach ca. 5 Minuten abdecken). Auskühlen lassen. Mit Puderzucker bestäuben.

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REC: Paradise Macaroons (Michael in Phoenix)

It's Alton Brown's contribution to the twelve cookies of Christmas emails that the Food Network sends out.

Very tender and creamy. Sweet, but not too. Wifey usually doesn't eat macaroons. She's eating these two at a time.

IMPORTANT: Read the notes at the bottom regarding the conversion of weight measurements to volume measurements, if you choose to do so.

Paradise Macaroons

Alton Brown

Prep Time: 30 min
Inactive Prep Time: 1 hr 30 min
Cook Time: 25 min
Level: Intermediate

Serves: approximately 3 1/2 dozen cookies

2 (7 to 8-ounce) packages sweetened shredded coconut
2 ounces sweetened condensed milk
Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
2 ounces finely chopped dry-roasted macadamia nuts

Preheat the oven to 325 degrees F.
Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.

In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.

Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.

Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.

Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.


Cook's Note:

Alton prefers to use weight measurements for baking, to ensure the best accuracy. Please be careful if you try converting this recipe to standard measurements, especially for liquid ingredients. Two ounces of sweetened condensed milk is about 3/16th of a cup, which is less than 1/4 cup but more than 1/8 cup.

Printed from FoodNetwork.com on 12/03/2008
© 2008 Scripps Networks, LLC. All Rights Reserved


Link: http://www.foodnetwork.com/recipes/paradise-macaroons-recipe/index.html

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REC: Easy Meringue Buttercream (charlie)

EASY MERINGUE BUTTERCREAM

Recipe By :Nick Malgieri

4 large egg whites -- (1/2 Cup)
1 cup sugar
1 Pinch salt
12 ounces unsalted butter -- (3 sticks) softened
Flavoring

Place egg whites, sugar and salt in medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently and constantly until egg whites are hot (about 140 degrees) and sugar is dissolved, about 3 to 4 minutes. Remove from heat and whip by machine until thick and cooled, about 5 minutes. Beat in butter and continue beating until buttercream is smooth and spreadable. Use immediately or refrigerate, covered, for up to 5 days. Before using, bring buttercream to room temperature and beat smooth by machine. Beat in flavoring, a little at a time, and continue beating until buttercream is smooth, about 2 minutes longer (always flavor buttercream immediately before using it).

NOTES : One of the best buttercreams is also the easiest to prepare. Flavorings:
Liqueur: 2 to 3 tablespoons liqueur, such as Grand Marnier or dark or light rum.
Lemon: 2 to 3 tablespoons lemon juice.
Coffee: 3 tablespoons instant coffee (espresso, if possible) dissolved in 2 tablespoons water, coffee or rum.
Raspberry: 3/4 cup thick raspberry puree made by cooking down and straining a 10-ounce package of frozen raspberries.
Chocolate: 6 ounces chocolate melted with 4 tablespoons water, coffee or milk and cooled.

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REC Frozen Lemon Meringue Torte (hAndyman)

Date: Fri, 05 Oct 2001 16:24:39 GMT
From: hAndyman (@64.26.163.55 ())

Frozen Lemon Meringue Torte
Hi Maria. This is my wife's favourite
dessert. Her first request for special
occasions (I try not to make it too often as
I like to keep her wanting).

Frozen Lemon Meringue Torte

1 1/4 cups granulated sugar
1/3 cup butter
1 Tbs grated lemon rind
1 cup lemon juice
6 eggs
1 1/2 cups whipping cream

In sauce pan over medium-high heat, heat
sugar, butter, lemon rind and juice,
stirring until sugar is dissolved. In bowl,
beat eggs; whisk hot lemon mixture into the
beaten eggs (DON'T add eggs to hot lemon
mix). Return mixture to the saucepan and
cook, stirring, just until boiling; simmer
for 1 minute. Pour into clean bowl. Place
plastic wrap directly on surface and chill
in refrigerator to room temperature.(Mixture
can be refrigerated up to 1 day.) When ready
to assemble, whip cream just to stiff peaks
and fold it into the cold lemon mixture.

Meringues

1 1/2 cups sugar
2 Tbs cornstarch
2 tsp grated lemon rind
6 egg whites
1 tsp vanilla

Trace four 8-inch circles on parchment paper
or brown paper; place, pencil side down, on
upside down baking sheets or ones with no
sides (you can trim the paper to ~10" or 11
circles which will allow the meringues room
to expand beyond the 8" circle. DON'T attach
the paper to the baking sheet with
anything). Combine 3/4 cup of the sugar with
the cornstarch and the lemon rind; set
aside. Beat egg whites until soft peaks
form. Gradually beat in remaining 3/4 cup
sugar until stiff peaks form. Add vanilla;
fold in reserved sugar mixture. Spoon
meringue onto circles, smoothing tops. Bake
in 300° oven for 1 hour or until dry and
lightly golden. Let cool. (Meringues can be
stored in cool, dry place for up to 3
days.)

Assembly: I line a 9" or 9 1/2" springform
pan (bottom and sides) with plastic wrap to
prevent torte from taking on a tinny taste
from the metal - if your pan is non-stick
don't bother lining. Set aside the least
attractive of the 4 meringues to use to
decorate. Fit 1 meringue into the springform
pan (trim if necessary). Carefully spread
1/3 of the lemon-whipped cream mixture over
top. Add second meringue, and spread 1/3
lemon mix. over top. Add third meringue, and
spread last 1/3 of lemon mix. over top.
Crumble the fourth meringue and arrange
decoratively over top. Freeze uncovered for
at least 8 hours. Torte can be frozen, well
wrapped, a week or more. Let soften in the
refrigerator for 45 minutes before removing
sides (and bottom if necessary) and serving.
Makes 12 servings. It can be further
decorated with some candied violets or mint
leaves or freshly-picked violas or johnny-
jump-ups. PS- I often make a tiramisu to use
up the egg yolks, if a second dessert is
needed.
Cheers! =:0)

 
REC: Mini Baked Alaska (Gale Gand)

Mini Baked Alaska
Recipe courtesy Gale Gand

1 store-bought sponge cake or pound cake
1 pint ice cream, your favorite flavor
1/2 cup egg whites (from about 4 eggs)
1/2 cup sugar
4 clean empty egg shell halves
2 tablespoons orange flavored liqueur (recommended: Grand Marnier)
Equipment:
Icing spatula
Ice cream scoop
Pastry bag with a medium star tip
A kitchen torch


Clear some room in the freezer to fit 4 dessert plates. Cut the cake into 1/2-inch thick slices. Cut out four 3-inch disks and place them on the 4 dessert plates. Place 1 scoop of ice cream in the center of each cake disk and place them in the freezer. One at a time, remove the ice cream from the freezer and encase the ice cream in slices of cake. The cake covering the ice cream should fit together nicely, creating a dome. Place them back in the freezer for up to 2 days. To make the meringue, whip the egg whites until foamy, then add the sugar, and continue whipping until stiff and glossy. Spread it over the cake domes with an icing spatula, leaving a relatively smooth surface. Push an eggshell halfway into the top to act as a bowl, which will be filled with liqueur before serving. Do all 4 domes, returning them to the freezer as you finish them. Transfer the remaining meringue to your pastry bag. Pipe meringue decoratively on the domes. Heat the broiler to very hot (or fire up your kitchen torch) and broil until lightly browned all over. Return to the freezer for up to 2 days, until ready to serve.

When ready to serve, warm a little orange liqueur in the microwave and carefully pour it into the empty eggshells. Ignite the liquor and carry it to the table. After the flame dies down, lift the eggshell off the Alaska with 2 spoons and pour the liqueur over the dessert.

*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning.... Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell"

Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.



Yield: 4 servings
Prep Time: 45 minutes
Cook Time: 4 minutes

 
REC: Hot Chocolate Souffl

Hot Chocolate Soufflé with Vanilla Velvet Sauce

The California Heritage Cookbook

Serves 6

2 T butter, softened
3 T granulated sugar
3 T sweet butter
4 T flour
1 cup light cream
2 t vanilla extract
6 oz dark sweet chocolate
4 T brandy
3 T superfine sugar
4 egg yolks
7 egg whites

Grease the bottom and sides of a 1 ½-qt
soufflé dish with the soft butter. Sprinkle
in the sugar, tipping and shaking the dish to
spread the sugar evenly. Then turn the dish
over and knock out the excess sugar. Set the
soufflé dish aside. In a 3-4 qt saucepan
melt the sweet butter over low heat. Add the
flour to the butter, stirring constantly, and
cook for 3-5 minutes.

In a separate small saucepan scald the light
cream and add 2 t vanilla. Add the cream to
the butter and flour mixture and cook until
it thickens and almost comes to a boil. (Do
not let it boil.) Take the mixture from the
heat and cool.

In a separate small saucepan melt the
chocolate and add the brandy and superfine
sugar. Stir until the mixture is smooth.
Add to cream mixture. Add yolks, one at a
time, and beat in well. Cover and put aside
for 3-4 hours. Do not refrigerate. When
ready to bake the soufflé, beat the egg
whites in a large mixing bowl until stiff.
Fold ¼ of the whites into the chocolate
mixture and then fold in the rest until just
blended. Place the chocolate mixture into
the prepared soufflé dish. Place the soufflé
dish in the bottom of a small roasting pan.
Fill the pan with boiling water that reaches
halfway up the side of the soufflé dish.
Bake in a preheated 375°F oven for 50
minutes. Remove from the oven and serve at
once with Vanilla Velvet Sauce, passed
separately.


Vanilla Velvet Sauce

1 cup confectioners' sugar
3 T butter, melted
1 egg yolk
¼ t vanilla extract
1/8 t salt
1 cup heavy cream

To prepare sauce, in a med bowl beat together
the sugar, melted butter, 1 egg yolk, ¼ t
vanilla, and the salt.

In a separate bowl whip the heavy cream until
it forms soft peaks. Fold the whipped cream
into the sugar mixture.

Note: The soufflé may be dusted with sifted
confectioners' sugar in place of the Vanilla
Velvet Sauce. (But who would want to do
that!)

 
REC: Divinity Candy

Divinity Candy

2, 1/2c sugar
2 egg whites beaten extra stiff
1/2c white Kayro Syrup
3/4c water
pinch of salt

Boil sugar, syrup, water, and salt until the
mixture forms a soft ball when dropped in
cold water (245-248 degrees on candy
thermometer) Drizzle in a very thin stream
into egg whites and beat vigorously until it
stands in peaks. Quickly drop onto waxed
paper. Top with a cherry or a pecan half.

Tips for Divinity Making:

1. Once your syrup, sugar, water and salt
begin to boil, don't stir it!

2. Use a wooden spoon when stirring the
candy before it boils.

3. Divinity will turn out better if made on
a cold, dry day. If this is not possible,
simply
remove 2 tablespoons of syrup from the
pan and discard. Then drizzle the syrup you
have left into the egg whites.

4. If you have a stand up mixer, use it.
Also an extra set of hands helps tremendously
in
spooning onto the waxed paper.

5. If your divinty flops (that is it is
glossy and will not stand in peaks) you can
use it for
cake icing OR you can place your pan of
syrup in a skillet of boiling water and cook
it
while beating it until the mixture
looses its gloss.

6. Store divinity in a tightly sealed
container.

 
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