Loin of Venison with Cherry Chile Salsa

Name: Loin of Venison with Cherry Chile Salsa
Yield: 6 servings
Ingredients: 2 tablespoon Margarine; 1 Onion Chopped; 1 clove Garlic Minced; 1 1/2 cup Mushrooms; 1/2 teaspoon Tarragon; 1 cup Blanched Whole Almonds; 1 tablespoon Lemon Juice; 2 teaspoon Soy Sauce; 1 dash White Pepper; 2 tablespoon Cream Cheese

Loin of Venison with Cherry Chile Salsa is built on Margarine, Onion Chopped, Garlic Minced, Mushrooms, and Tarragon. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

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🍽 Serves 6

Ingredients

2 tbsp
1
1 clove
1 1/2 cup
1/2 tsp
1 cup
1 tbsp
2 tsp
1 dash
2 tbsp

Method (preview)

1
GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional
2
In a large skillet, melt margarine. Add onion, garlic, and mushrooms.
3
Saute until tender but not browned.
4
Add tarragon, stir until it is softened.
5
Pour mixture into a bowl of food processor.
6
Add remaining ingredients.
7
Process until mixture is smooth.
8
Add cheese if you prefer a more spreadable consistency.
9
Spoon into a serving bowl.
10
Top with garnish of your choice.
11
Vary the herbs and substitute the vegetables as you wish.
12
Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers.
13
Title: French Bread/Goat Cheese/Sun-Dried Tomato Spread
14
Chop 2 French bread baguettes;slice
15
Mix cheese, walnuts, tomatoes and thyme.
16
Thin to spreadable consistency with sour cream.
17
Season with generous amount of pepper.
18
Cover and chill.
19
Bring to room temperature before serving.) Sprinkle cheese with thyme and walnuts.
20
Serve with bread. (wrv)
21
Title: Mini Corn Muffins with Smoked Turkey
22
Preheat oven to 400 degrees.
23
Butter mini-muffin tins.
24
Combine cornmeal, flour, sugar, baking powder and salt in large bowl.
25
Mix milk, butter and eggs together in medium bowl.
26
Stir milk mixture into cornmeal mixture until just moistened.
27
Spoon batter into mini muffin tins.
28
Bake until golden, 14-16 minutes.
29
Let cool on wire rack for five minutes.
30
Remove from pans and let cool completely.
31
To serve, put a small amoung of smoked turkey on a sliced muffin that's been spread with cranberry relish or honey mustard.
32
Fresh ground pepper to taste Fresh rosemary sprigs (opt)
33
Wrap and freeze cheese 1 hour.
34
On a plate, combine flour, mustard, herbs and pepper.
35
Dredge each piece of cheese thoroughly with mixture, then dip into egg.
36
In small bowl, mix bread crumbs with chili powder and cayenne pepper.
37
Half fill a deep-fat fryer or saucepan with oil.
38
Heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds.
39
Fry cheese about 30 seconds or until golden brown.
40
Drain on paper towels.
41
Garnish with sage, rosemary and thyme sprigs, if desired, and serve at once.
42
Beef, Brown Rice and Feta Casserole
43
Servings: 1
44
Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes.
45
Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes.
46
Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid.
47
Cook another 5 minutes.
48
Preheat oven to 400 degrees.
49
Line the bottom of 1 1/2 qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce.
50
Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan. bake 20 minutes.
51
Brown them slowly in a skillet.
52
Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes.
53
Remove pork chops, being sure to keep them warm.
54
Add the soy sauce and syrup from the pineapple.
55
Stir and simmer until more or less thick.
56
Add the pineapple chunks and bring to a boil.
57
Serve over pork chops and hot cooked rice.
58
From Justin Wilson's "Gourmet and Gourmand Cookbook"
59
Sauteed Calf's Liver with Pancetta and Red Onions
60
Serving Size: 2 Preparation Time:0:45
61
Amount Measure Ingredient -- Preparation Method
62
STEP ONE: Saute the Liver
63
In a hot saute pan, melt butter until it begins to smoke. Lightly flour each piece of liver and saute until pink.
64
In a second saute pan, heat the pancetta and cover with onions until they begin to caramelize. (The pancetta itself is sufficiently fatty to saute the onions.) Plate the pancetta and onion and top with liver.
65
Pour the sherry vinegar into the liver pan and reduce to one teaspoon of liquid.
66
Add the veal juice and bring to a boil, reducing the mixture to sauce consistency.
67
Pour sauce through a fine strainer over the liver and serve.
68
Title: Flank Steak With Garlic Wine Sauce
69
Sprinkle flank steak with salt and a generous amount of freshly ground black pepper.
70
Heat a wide heavy skillet.
71
Do not add fat.
72
When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side).
73
Reduce heat and add 2 T butter.
74
Cook 3 to 5 minutes on each side.
75
For best results, the meat should be quite rare.
76
Remove the meat from the pan and keep warm.
77
Pour off the fat in the skillet and add the scallions and red wine.
78
Bring to a boil and whisk in the garlic puree.
79
Boil until the wine is reduced by half, thickened, and syrupy.
80
As it boils, scrape up the browned bits in the skillet with a wooden spoon.
81
Stir in the meat juices that have accumulated unter the flank steak.
82
Boil for 1 or 2 seconds more.
83
Remove from the heat.
84
Quickly slice the meat, against the grain, into thin strips.
85
Arrange the slices on a hot platter, pour sauce down the center of them and serve at once.
86
Title: Lamb And Pine Nut Stir-Fry
87
Oyster sauce is an ingredient used frequently in Oriental
88
Cooking.
89
~--- Partially freeze lamb.
90
Thinly slice into bite-size strips.
91
In a 2-cup measure stir together 1/3 cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules.
92
Drain. Cover and set aside. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to browning dish.
93
Swirl to coat dish.
94
Add lamb strips.
95
Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till lamb is done.
96
Drain off fat.
97
Stir in oyster sauce mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice if desired.
98
If frozen artichokes are used, cook according to instructions.
99
Do not overcook.
100
Drain the artichokes, and place them on bottom of a 3-quart casserole.
101
Squeeze as much moisture as possible from the spinach, and layer it on top of the artichokes.
102
In an electric mixer blend the cream cheese, mayonnaise, and butter or oil until light and fluffy.
103
Gradually beat in the milk, and spread this mixture over the top of the spinach.
104
Sprinkle with pepper and the cheese.
105
Bake, uncovered, at 375 degrees for 40 minutes, or until the top is lightly browned.
106
You can refrigerate this dish after putting it together and before baking it, but if it is chilled, slightly increase the baking time.
107
Finely chop all peppercorns in processor. Rub pepper mixture over both sides of each steak. (Can be prepared 4 hours ahead. Cover and refrigerate.)
108
Heat oil in heavy medium skillet over high heat.
109
Season steaks with salt.
110
Add to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
111
Transfer steaks to plate; tent with foil.
112
Add Port, shallots and ginger to same skillet; boil until liquid is reduced to thin syrup, stirring frequently, about 5 minutes.
113
Strain sauce into bowl, pressing on solids with spoon.
114
Return sauce to same skillet; boil until thick syrup forms, about 2 minutes.
115
Whisk in butter; season with salt.
116
Spoon sauce around steaks.
117
Title: Loin of Venison with Cherry Chile Salsa
118
Categories: Game 1 Venison loin (or 2 lb
119
Oven Temp: 400oF
120
Preheat oven to 400F.
121
Rinse and dry the venison.
122
Tie with a string so that it is of uniform thickness.
123
Lightly season woth salt and pepper.
124
Heat a saute pan with a thin coating of olive oil.
125
When the oil is hot, brown the venison on all sodes, then place the venison in the oven for 15 to 20 minutes, until medium rare.
126
Allow the venison to sit at room temperature for at least 20 minutes before slicing thinly to serve.
127
Place apple cider in a small saucepan over moderate heat. Add dried cherries and remove from heat when liquid is hot, not boiling.
128
Cover pan with lid and set aside, off heat, until cherries are plumped and soft, about 20 minutes.
129
Add chopped pear, jicama and chilies to cherries. There should be little or no liquid left in pan; drain if necessary.
130
To serve as a main course on a buffet, arrange sliced venison on a bed of greens, such as arugula, with the salsa on the side.
131
To serve as an hors d'oervre, place each slice of venison on a thin slice of French baguette.
132
Top with a leaf of arugula and a small amount of salsa.
133
Bruschetta with Tomato, Basil, and Mozzarella Relish
134
Serving Size: 0 Preparation Time:0:00
135
Amount Measure Ingredient -- Preparation Method
136
Enjoy serving this rustic Italian appetizer while the rest of your dinner is cooking on the grill.
137
Prepare the relish a few hours ahead and when the coals are at their hottest, put the bread on the grill.
138
Assemble just before serving.
139
Dice tomatoes into 1/2 inch pieces; drain over a bowl for 1/2 hour to remove excess liquid.
140
Combine all relish ingredients except the Mozzarella cheese in a small non aluminum bowl.
141
Stir well and taste for seasoning.
142
Prepare grill for medium hot grilling.
143
Place the bread on the grill; grill each side just until marks of the grill appear.
144
Remove from grill and place on serving platter.
145
Rub the bread pieces on each side with cut edges of the peeled garlic cloves.
146
Add cheese to the relish, spoon mixture over each baguette slice and then drizzle the final 2 tbsp extra virgin olive oil over top.
147
Sprinkle with freshly ground black pepper and serve.
148
Origin: Appeal (quarterly publication from Overwaitea Foods)
149
Title: Pane Di Mattina Alla Siciliana
150
Serving Size: 4 Preparation Time:0:40
151
Amount Measure Ingredient -- Preparation Method 1 small broccoli, cut into florets -- leave short stems 10 florets cauliflower 14 asparagus tips 1/2 cup sliced black olives
152
Wash and presoak porcini mushrooms in dry sherry, then chop.
153
Cook vegetables in salted boiling water for 3 to 5 minutes (only cook peas 1-1/2 minutes, no more).
154
Drain and run under cold water.
155
When cool, cut vegetables, except peas and olives of course, into 1-1/2-inch pieces.
156
In a saucepan, add 8-1/2 tablespoons butter, add the mushrooms, herbs, and spices and cook for 5 minutes.
157
Add the vegetables and cook another 5 minutes, stirring occasionally.
158
Add the cream, a pinch of salt, and a generous dash of pepper and bring to a simmer for 3 minutes.
159
Melt the remaining butter and toss the freshly cooked and drained al dente linguine in the butter until well-coated.
160
Add the vegetable cream mixture and toss well.
161
Add 1/2 the cheese and toss again.
162
Serve immediately with a dash of pepper on top and grated Parmesan to the side.
163
For a tasty and colorful variation, spoon a dollop of hot marinara sauce on the top.
164
Serving Size: 6 Preparation Time:1:00
165
Amount Measure Ingredient -- Preparation Method
166
Make the pasta dough as per routine with the flour and eggs.
167
The dough has to be solid but not stiff.
168
Let it rest in the refrigerator for two hours.
169
Boil the zucchine in the water with salt and the pinch of marjoram.
170
Drain and puree them, add salt and pepper.
171
Add the ricotta cheese.
172
Roll the dough in very thin sheets. With the filling for the ravioli, assemble the ravioli in the size and shape of your preference.
173
STEP FOUR: To Prepare the Sauce
174
Peel and seed the tomato; chop in small cubes.
175
In the olive oil, cook the garlic and the shallot until they become gold-colored.
176
Remove them from the olive oil and add the peeled shrimp and diced tomato.
177
Cook for two minutes, add the grated orange peel, and remove from the fire.
178
Cook the ravioli in salted boiling water. Add the chopped parsley to the sauce. Dress the ravioli with tomato sauce and serve.
179
Categories: Fish, Main dish, Low-fat 1 sm Ripe Avocado; coarsely
180
Combine the first 5 ingredients in a blender; cover and process until smooth.
181
Set mixture aside.
182
Combine lemon juice and next 3 ingredients in a shallow dish; dip fillets in lemon juice mixture, and dredge in bread crumbs.
183
Place on a baking sheet coated with cooking spray.
184
Bake at 450oF for 7 minutes; turn fillets over, and bake an additional 7 minutes or until fish flakes easily when tested with a fork.
185
Transfer fillets to a serving platter, and top with avocado sauce.
186
Alternate Fish: Jumbo Cod, Orange Roughy, Grouper.
187
Per Serving: Calories: 193, Protein: 23.6 g, Carbohydrate: 10 g, Fat
188
Categories: Fish, Main dish, Mushrooms 1/3 lb Mushrooms; commercial, wild,
189
1 Clove Garlic; minced 1 pn Dried Savory; crumbled 1 pn Pepper 1/4 ts Salt 2 tb Dry Sherry or Madeira 12 oz Salmon Fillets; cross-cut 4 lg Swiss Chard Leaves; stemmed,
190
Finely dice the mushrooms (if using wild mushrooms with an interesting shape, cut them into long strips or wedges.) Melt 1 tb of the butter in a large non-stick skillet over medium-high heat.
191
Add the mushrooms and onion and cook, shaking or stirring, until the mushrooms begin to wilt.
192
Add the garlic, savory, pepper, and 1/8 ts salt.
193
Cook until the liquid given off by the mushrooms is nearly gone, then add the sherry and cook until evaporated.
194
Remove from heat, taste for seasoning, and set aside to cool.
195
Remove any pin bones from the salmon fillets and season lightly with remaining salt and pepper.
196
Lay out 2 chard leaves in opposite directions, slightly overlapping.
197
Place a salmon fillet across the middle, skin side up (if the belly flap is especially long or thin, fold it double for a more compact, even shape.) Arrange 1/4 of the mushrooms mixture on each side of the salmon.
198
Fold the near end of the leaves over the fish, tuck in the sides, then fold the whole thing over the remaining leaf, forming an envelope.
199
Trim off the remainder of the leaf to form a neat package.
200
Repeat with the remaining salmon fillet.
201
Heat the stock and wine to a simmer in the same skillet used for the mushrooms.
202
Place the salmon packages in the pan, seam side down, cover, and cook at a simmer until a skewer easily enters the center of the fish, 8-12 minutes depending on the thickness.
203
Transfer the fish to plates, turn the heat under the skillet to high, and reduce the stock slightly.
204
Swirl in the remaining butter, taste for seasoning, and pour over the fish.
205
Serving Size: 6 Preparation Time:0:40
206
Categories: Fish & Seafood New American Cuisine
207
Amount Measure Ingredient -- Preparation Method
208
42 ounces grouper fillet, thick, cut on bias -- cut in 7-oz portions
209
Prepare the Sweet Corn and Anaheim Chili Pepper Relish, Yellow Tomato
210
Cook 1 cup of red lentils in water until just tender. Drain and reserve until ready to serve.
211
Wash one head of Frisee lettuce and reserve.
212
STEP THREE: Preparation of the "Wild Mushroom, Fresh Thyme, and Oregano
213
Sweat together the shallots and butter.
214
Add the white wine and reduce by one third.
215
Add the juice of about four lemons, cream, salt, and pepper and reduce to a velvety consistency.
216
In a separate skillet, saute the assortment of mushrooms in the clarified butter.
217
Add the fresh herbs and add the mushroom mixture to the cream reduction.
218
The grouper filets should be about seven ounces each, thick and fresh, cut on a bias.
219
Season with salt and pepper to taste.
220
Coat in clarified butter and grill.
221
STEP SIX: Assemble and Serve Mirror the plates with the reduction sauce, sprinkle with cooked red lentils.
222
Place the grouper in the center of the plate.
223
Arrange the duxelle and concasse around the plate.
224
Put some coulis in the center of the duxelle.
225
Place the Frisee just under the edge of the grouper.
226
Spoon the relish onto the Frisee.
227
Flash under the broiler for a few seconds and serve. Garnish with edible flowers.
228
Serving Ideas: Mushroom Duxelle, Yellow Tomato Concasse, Tomato Concasse
229
Title: Orange Roughy with Basil and Peppers
230
Categories: Fish, Main dish, Microwave 2 Red or Green Bell Peppers;
231
Layer peppers and onion over bottom of a shallow 12 x 7" microwave-safe baking dish.
232
Sprinkle with half of the basil and half the pepper.
233
Cover dish with plastic wrap, leaving one corner open to vent.
234
Arrange fillets over vegetables, with thickest portions toward outside, and sprinkle with remaining basil and pepper.
235
Dust lightly with paprika.
236
Cover with vented plastic wrap and microwave 7-9 minutes longer, or until fish flakes easily with a fork, rotating dish 1/2 turn after 4 minutes.
237
Let stand, covered, 3 minutes before serving with lemon wedges.
238
Title: Fillet of Pompano with Rum Raisins
239
Ground Pepper 1/4 c All-Purpose Flour
240
Melt 4 tb butter in heavy small skillet over medium-high heat.
241
Add raisins and rum and boil until liquid is reduced to 1/4 cup, about 4 minutes.
242
Remove from heat and keep warm.
243
Season fillets with salt and pepper.
244
Dredge in flour, shaking off excess.
245
Melt remaining 2 tb butter in a heavy large skillet over medium-high heat.
246
Add fillets and fry until cooked through, turning once, about 4 minutes.
247
Transfer fish to plates.
248
Spoon raisins and liquid over and serve.
249
Smoked Shrimp Enchilada w/Red Pepper Cream, Barbecue Sauce
250
Serving Size: 4 Preparation Time:1:30
251
Categories: Fish & Seafood New American Cuisine
252
Amount Measure Ingredient -- Preparation Method
253
STEP ONE: Prepare the Barbecue Sauce
254
Start a charcoal fire in outdoor grill.
255
When coals are white-hot, cover with soaked wood chips.
256
Place chipotle and serrano chiles, tomatoes, red onion, 3 red bell peppers, turnip, and garlic on grill and cover.
257
Adjust dampers to reduce heat and smoke vegetables for about 20 minutes. (When vegetables are done, smoke shrimp for enchilada filling for about 15 to 20 minutes.)
258
Add vegetables to beef stock and reduce to 1 quart.
259
Meanwhile, reduce brown sugar and raspberry vinegar to syrup consistency.
260
Strain vegetables from stock and discard.
261
Add carrots, mustard, and vinegar-sugar mixture to stock and simmer until carrots are done.
262
Puree sauce in blender and strain.
263
Return to heat, add ketchup, and reduce until sauce coats the back of a spoon.
264
Add salt and pepper to taste.
265
CHEF'S NOTE: Adjust amount of chiles for hotter sauce.
266
STEP TWO: Prepare the Red Peppers
267
Over an open flame, roast the red bell pepper until skin is charred black and begins to loosen from the pepper.
268
Immediately immerse pepper in ice water.
269
When cool, peel and seed pepper and place in blender with sour cream.
270
Puree until smooth and add salt and pepper to taste.
271
STEP THREE: Create Smoked Shrimp Enchiladas
272
Saute sun-dried tomatoes, diced sweet onion, corn kernels, mushrooms, and green onions in butter until slightly soft.
273
Add shrimp,cream and lime juice and reduce.
274
Taste for salt and pepper.
275
Place equal amounts of fillings in center of tortilla and roll the tortilla in a cylinder.
276
Garnish each tortilla with a dollop of Red Pepper Cream and pour barbecue sauce around the enchilada.
277
Title: Creamy Artichoke and Oyster Soup
278
Generous pinch of thyme 1 c Cream
279
Reserve four artichoke hearts for garnish; cut each in two or four pieces and set aside.
280
Buzz the rest with their liquid in the blender.
281
Make a white roux with the butter and flour, letting them cook together, stirring, without browning.
282
Stir in the artichoke puree, any liquid from the oysters and 1 cup milk.
283
Simmer with the green onions, garlic, thyme and parsley, salt and pepper for about 10 minutes or until the flavors are well blended.
284
Add the oysters and the cream and heat just until the oysters plump and curl around the edges.
285
Serve in deep bowls immediately, the top garnished with the reserved artichokes.
286
Cut into 1-in chunks 6 c Chicken stock or broth
287
For garnish
288
HEAT OIL IN 4-QUART POT.
289
Add onions and carrots.
290
Cook until onions are softened, about 5 minutes, stirring often.
291
Add squash and 4 cups stock.
292
Bring to boil.
293
Simmer, covered, until vegetables are soft, about 20 minutes.
294
Strain solids from liquid, reserving both.
295
Return to pot.
296
Stir in liquid, remaining stock and water to thin soup.
297
Soup should be thick.
298
Season to taste with salt, nutmeg and pepper.
299
Refrigerate up to 4 days or freeze up to 3 months.
300
Serve hot, garnished with chives.
301
Caraway Cabbage Soup with Lemon Dill Spaetzle
302
Serving Size: 6 Preparation Time:1:00
303
Categories: New American Cuisine Soups & Stews
304
Amount Measure Ingredient -- Preparation Method
305
STEP ONE: Prepare the Garnish
306
Combine cabbage, onions, caraway seeds, diced tomatoes, carrots, and 1 teaspoon chopped dill.
307
Sift flour and salt into bowl.
308
Make a well in the center.
309
Combine lukewarm milk and water with eggs and pour into the well.
310
Stir in flour, lemon, and remaining dill.
311
Beat dough until bubbles start to form.
312
Force through colander into boiling salted water.
313
When spaetzle noodles float, remove them from the boiling water and cool.
314
Heat ham stock in large pot. Add garnish to soup stock and simmer for one hour. Add spaetzle and serve.
315
Soak gelatin in cold water for 5 minutes.
316
Stir in hot water and dissolve over low heat.
317
Push raspberries through a strainer to remove seeds, then puree.
318
Combine all ingredients and place in a glass bowl.
319
Cover and refrigerate overnight.
320
Garnish with mint and/or whole raspberries.
321
Colorado Cache Cookbook (1978)
322
Title: Cream of Shiitake Mushroom Soup
323
SOUP, CON'T-------------------------------- 4 tb Rice flour
324
PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil.
325
Form a smooth paste of the rice flour and the cold milk.
326
Put into the just-boiling milk and stir briskly until there are no lumps.
327
Simmer over very low heat for 20 minutes.
328
Meanwhile, cut off the tough ends of the mushroom stems.
329
Reserve a few mushroom slices for garnish and chop the remaining mushrooms coarsely, then place in a food processor with a steel blade and chop as finely as possible.
330
Strain the milk mixture through a fine sieve back into the saucepan; add the chopped mushrooms and continue simmering 5 minutes.
331
Add the cream and Madeira, if you wish, and serve in hot bowls, garnished with a slice of mushroom.
332
Chocolate, broken into -1-inch pieces 6 oz Good quality milk
333
Chocolate, broken into -1-inch pieces 4 oz Good quality white choc
334
Heat the cream almost to a simmer in a heavy medium-size saucepan.
335
Remove the cream from the heat, and divide it among three mixing bowls in these amounts, 1 1/4 cups, 1 cup, 3/4 cup.
336
Stir the bittersweet chocolate into the 1 1/4 cups cream, whisking until smooth.
337
STir the milk chocolate into the 1 cup cream, whisking until smooth.
338
Stir the white chocolate into the 3/4 cup cream, and add the seeds from the vanilla ean; stir until smooth.
339
Cover the three bowls loosely, and refrigerate until the mixtures are thick but still pourble, 3 hours.
340
Leave some foil above the edge of the pan.
341
Transfer the white chocolate mixture to a mixer bowl, and beat until it forms soft peaks-be careful not to overbeat it.
342
Beat the last two or three strokes by hand; the mixture should be thick and firm.
343
Scrape it into the prepared pan, smooth the top and chill it in the freezer for 5 minutes.
344
Repeat again with the bittersweet chocolate.
345
Spread it over the milk chocolate mixture, smooth the top and cover with plastic wrap.
346
Refrigerate until firm, 3 hours.
347
Lift up the foil to unold the terrine.
348
Remove the foil and cut the therrine into 1/2 inch thick slices.
349
Spoon a pool of chocolate sauce onto each plate, and arrange a slice on top.
350
Let it stand for 5 minutes before serving.
351
Typed 9/1/94 from The New Basics Cookbook
352
Peach halves should be drained, and then pureed.
353
Combine margarine and sugar until light and fluffy.
354
Blend in egg.
355
Add flour; mix well.
356
Spread dough onto bottom of 9-inch springform pan.
357
Bake at 450 degrees F., 10 minutes.
358
Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended.
359
Add eggs, one at a time, mixing well after each addition.
360
Add peaches and liqueur; mix well.
361
Pour over crust.
362
Bake at 450 degrees F., 10 minutes.
363
Reduce oven temperature to 250 degrees F.; continue baking 65 minutes.
364
Loosen cake from rim of pan; cool before removing rim of pan.
365
Chill.
366
Garnish with additional peach slices and sliced almonds, if desired.
367
Preheat oven to 350F.
368
Combine first 5 ingredients in mixing bowl and beat together with electric mixer.
369
Combine remaining ingredients except the hazelnuts in another bowl.
370
Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth.Lightly oil 9 in. cake pan.
371
Sprinkle the bottom with flour.
372
Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts.
373
Pour in the remaining batter and top with the remaining hazelnuts.
374
Bake for 25 to 30 min., or until tests clean.
375
Cook, and cut into wedges.
376
Serving Size: 1 Preparation Time:0:10
377
Amount Measure Ingredient -- Preparation Method
378
Add vanilla flavoring instead of rum if preferred.
379
Purchase a pound cake or prepare from mix following directions on package.
380
For the frosting, combine butter, brown sugar, and milk in a saucepan.
381
Bring to a full boil and add the confectioners sugar and rum or vanilla flavoring.
382
With a whisk, beat mixture until smooth.
383
Add a bit more milk if needed, to make a fairly thin sauce that will pour easily onto cake.
384
Punch holes in cake with fork tines. Pour the warm sauce slowly over cake.
385
NOTES: Easy to prepare when a dessert is needed quickly.
386
Serving Size: 12 Preparation Time:1:30
387
Amount Measure Ingredient -- Preparation Method
388
In a large saucepan, melt butter and white chocolate and cool.
389
In bain marie, cook egg yolks, powdered sugar, and raspberry liqueur until thick.
390
Add to melted butter-chocolate mixture.
391
Flavor with juice and pulps of raspberries.
392
Beat egg whites till stiff and whip cream to soft peaks. Combine and flavor with coconut and Coco Lopez.
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Combine equal portions of each mixture in 12 souffle dishes. Freeze and serve with raspberry coulis and whipping cream.
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Add eggs, ONE at a time, beating till combined.
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Beat in the cooled liqueur mixture.
396
Alternately add flour mixture and buttermilk to egg mixture, beating on low to med spd after each addition till combined.
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Spread the batter evenly in pans.
398
Bake at 350~F for 20-25 mins or till toothpick in center comes out clean.
399
Cool the cake layers in the pans on wire racks for 10 mins.
400
Remove from pans and cool completely on wire racks.
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To assemble, place one layer, bottom side up, on a serving plate.
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Spread layer w/about 3 TB of the jam and 1/3 C of the Kahlua White Russian Cream.
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Place a 2nd layer on top of first, bottom side up, spread w/remaining jam and 1/3 c of the cream.
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Top w/remaining cake layer, bottom side up.
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Swirl remaining cream onto the top and sides of cake.
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Decorate top (I do the sides too, looks soooo pretty!) w/baking bar curls.
407
COVER AND CHILL FOR UP TO 24
408
HOURS!!!
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To serve, cut into wedges, dipping knife into water between slides.
410
KAHLUA WHITE RUSSIAN CREAM In chilled med bowl combine Whipping cream, and sifted fpowdered sugar.
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Beat w/electric mixer on low speed until thickened.
412
Gradually add kahlua and Vodka, beat on low speed until soft peaks form.
413
DO NOT OVERBEAT.
414
Title: Pronto's Phyllo-Wrapped White Chocolate Cheesecake
415
While chocolate melts in double boiler, use a mixer on low speed and blend cheese, sugar and orange or lemon rind until smooth. (Do not use low-fat cheese in this recipe) Beat in eggs one at a time, followed by cream and vanilla.
416
Add a little of the cheese mixture to the warmed chocolate, then stir this mixture into remaining cheese mixture.
417
Spoon mixture into a buttered 9-inch layer cake pan, lined with parchment paper.
418
Set in a pan, and pour in hot water until it reaches halfway up the pan.
419
Bake ina 350 F. oven, adding more water if needed, until set and lightly browned on top, about 1 hour.
420
Remove from oven, let cool, and refrigerate for at least 4 hours.
421
To serve, lightly brush each 8 - 12- inch square of phyllo pastry with melted butter.
422
Gently remove each slice of cheesecake from pan.
423
Wrap a sheet of prepared phyllo pastry around each piece, folding until cake is covered with three layers.
424
Trim excess pastry.
425
Brush each dessert with additional melted butter.
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Place on a baking sheet and bake in a 350 R. oven for 10 minutes, or until phyllo begins to brown.
427
Transfer to dessert plates and decorate with fruit purees.
428
Ristorante.
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GARNISH------------------------------- 2 oz Bittersweet chocolate
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Put the eggwhites in a bowl of an electric mixer and put the bowl in a second bowl of hot water and let the whites stand, stirring occasionally, for 15 minutes.
431
Add the cream of tartar and salt and bet the whites until they just hold stiff peaks.
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While the whites are being beaten, in a saucepan combine the sugar and 1/4 cup of water.
433
Bring the mixture to a boil, stirring todissolve the sugar, and boil the syrup until it registers 240 deg. on a candy thermometer.
434
Add the sugar syrup to the whites in a stream, slowly,while beating and beat the mixture until it is cool.
435
Add the mascarpone, rum and chocolate and beat until well combined.
436
Divide the cookie or cake crumbs among 4 stemmed glasses.
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Drizzle each portion with 2 tablespoons of the coffee and top the crumbs with half the mascarpone mixture.
438
Layer the remaining cookie crumbs, coffee and mascarpone mixture in the same manner.
439
Chill the parfaits, covered for a minimum of 2 hours, or overnight.
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Garnish: In a metal bowl, set over a pan of barely simmering water, melt the chocolate.
441
Line a baking sheet with foil and spread the chocolate about 1/8" thick on the foil.
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Chill the chocolate triangles on the baking sheet until it is just set, but not hard, and with a pastry wheel, cut it into triangles.
443
Chill the chocolate triangles on the baking sheet until they have hardened and peel the foil carefully from them.
444
Garnish each parfait with a chocolate triangle.
445
Best of Gourmet 1992
446
Title: White Chocolate Chip Cookies with Macadamia Nuts
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BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED.
448
DO NOT OVER MIX.
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STIR IN WHITE
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CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY
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GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375
452
DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY.
453
STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES
454
UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)

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