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FareShare Chat Recipes
November 21, 1998

 

FareShare Chat Recipes.
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The FareShare Menu

November 21, 1998

Belgian Chocolate Torte - Chef Mike
Chocolate Ganache - Chef Mike
French Toast with Blueberry Peach Sauce - Hallie du Preez
Hangtown Fry - Art Guyer

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  * Exported from MasterCook *

  Belgian Chocolate Torte ®

Recipe By : Chef Incognito
Serving Size : 1 Preparation Time :0:00
Categories : FareShare Chat 011 Tortes

  Amount Measure Ingerdient -- Preparation Method
-------- ------------ --------------------------------

  1/2 cup butter
  2 cups sugar
  3 eggs
  2 cups flour
  1 pinch salt
  2 teaspoons baking soda
  1 cup sour cream
  1 cup hot water
  6 ounces melted chocolate -- good quality

Mix eggs, sugar, chocolate. Add sour cream and water. Sift together
dry ingredients. Add dry mixture to wet mixture in thirds until all
is incorporated. DO NOT OVERMIX - will result in a dry cake.

Add mix to a floured 9-inch pan, put in a preheated 325F oven for
approximately 45 minutes to 1 hour. Skewer or toothpick should come
out clean.

When cake comes out of oven let rest 5 to 10 minutes, then turn out
onto cake rack.

After cake is cooled, cut it in half or thirds, then brush with
cointreau or triple sec. Then fill layers with chocolate mousse,
approximately 1 1/2 cups per layer. Finally, pour warm chocolate
ganache over top of assembled cake until totally covered, cool and
repeat this if necessary.

Contributed to #FareShare IRC Chat, 21 November 1998, by Chef.
Formatted or prepared for the FareShare Website by Hallie du Preez

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  * Exported from MasterCook *

  Chocolate Ganache

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fareshare Chat 011 Chocolate

  Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

  10 1/2 ounces semi-sweet chocolate -- chopped
  [good quality chocolate]
  8 fluid ounces whipping cream

Add chopped chocolate to a CLEAN, DRY stainless steel bowl.

Add cream to a pot and heat to boiling point.
Immediately add hot cream to chocolate; stir very well until totally
melted and a smooth texture is attained.

Cool slightly at room temperature, pour over desired cake until totally
covered. Cool and repeat if necessary.

**For flavored ganache, deduct 1 ounce of cream and add 1 1/2 ounces of
rum or liqueur.

White Chocolate Ganache:

17 ounces chopped good quality chocolate
  8 fluid oounces whipping cream

Method : Same as above

Contributed to #FareShare IRC Chat, 21 November 1998, by Chef.
Formatted or prepared for the FareShare Website by Hallie du Preez

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  * Exported from MasterCook *

  French Toast with Blueberry Peach Sauce

Recipe By : The Edmonton Journal, 2 September 1998
Serving Size : 2 Preparation Time:0:00
Categories : Fareshare Chat 011 Bread

  Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

  1/2 cup light Ricotta cheese -- [125ml]
  1 teaspoon sugar -- [5ml]
  1 teaspoon sugar substitute -- [5ml]
  1 teaspoon grated lemon rind -- [5ml]
  1/2 teaspoon vanilla extract -- [2ml]
  2 eggs -- lightly beaten
  3/4 cup milk -- [175ml]
  4 thick slices French white bread -- or Italian
  Nutmeg -- to taste
  **Sauce**
  1/4 cup water -- [50ml]
  1/2 cup fresh peaches -- diced [125ml]
  1/2 cup blueberries -- [125ml]
  1 tablespoon sugar -- [15ml]
  1 tablespoon sugar substitute -- [15ml]
  1 teaspoon grated orange rind -- [15ml]
  1/2 tablespoon cornstarch -- [7ml]
  1 pinch cinnamon
  1 pinch allspice

Toast :

Combine the Ricotta cheese, sugar, sugar substitute, lemon rind,
nutmeg, vanilla and eggs in a large bowl. Add the milk and beat until
well blended.

Soak the bread slices in the mixture and fry over medium heat in a
little butter until they are puffy and golden brown. Keep warm.

Sauce :

Heat all the sauce ingredients over low heat in a pan. Cook until
thickened. Transfer to a small serving pitcher to be poured or
spooned over the toast.

This recipe is from 'The Breakfast Companion Cookbook' by Carol
Waters and Janice Friis, Word of Mouth Publishing; and published
in the Food section of the Edmonton Journal, 2 September 1998.

Formatted for MasterCook by Hallie du Preez.
Contributed to #FareShare IRC Chat, 21 November 1998 by allium.

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  * Exported from MasterCook *

  Hangtown Fry

Recipe By : Outer Banks Sentinel News Paper
Serving Size : 1 Preparation Time :0:00
Categories : Fareshare Chat 011 Oysters
  Eggs Bacon

  Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

  1 cup oysters [cut large ones in half]
  1/2 cup flour
  3 eggs -- slightly beaten
  4 teaspoons water
  12 cups fine dry breadcrumbs -- or cornmeal
  4 strips bacon
  salt and pepper -- to taste

Roll the oysters in flour, then in beaten eggs that have been
diluted with the water and then in the bread crumbs. Set aside.

Using an 8" skillet, fry the bacon until it is crisp. Remove
the bacon and drain off some of the fat. Add the oysters and
brown them quickly. Replace the bacon. Over this pour the
remaining egg mixture. Add salt and pepper to taste.

Cook until underside is firm; if top is not firm, place under
broiler, and slightly brown.

NOTES : So the story goes -- During the California Gold Rush,
a highly successful miner having gold to burn went into town
to show off his good fortune, and also have a decent meal.
To achieve both goals at once, he walked into a Hangtown
restaurant and loudly ordered the three most expensive items
on the menu .. oysters, bacon, and eggs.

From the Outer Banks Sentinel, November 12, 1998

Formatted in MasterCook by Art Guyer 
Contributed to #FareShare IRC Chat, 21 November 1998, by Art.
Formatted or prepared for the FareShare Website by Hallie du Preez

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