Recipes Included On This Page White Chocolate-Mocha-Hazelnut Truffles Whole Grilled Catfish Winner's Chocolate Cake (Flourless) Wrap: The All-American Wrap Wrap: The Alpine Wrap Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook *   White Chocolate-Mocha-Hazelnut Truffles Recipe By : The International Chocolate Cookbook, Nancy Baggett. Serving Size : 1 Preparation Time :0:00 Categories : Truffles Candy   Volume 2-2, Feb.'99   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   ***GANACHE***   8 ounces good-quality white chocolate, finely chopped   1/4 cup heavy cream   1/2 teaspoon instant coffee powder or crystals   1 1/2 tablespoons coffee-flavored liqueur -- or coffee   ***COATING***   1 1/4 pounds white chocolate, approximately   1 1/2 cups hazelnuts To prepare ganache: Place chocolate in a deep bowl and set aside in a warm place. Combine cream and coffee powder in a medium saucepan and bring just to a boil over medium-high heat. Immediately pour over chocolate, stirring until smooth. (If all of the chocolate doesn't melt, place chocolate over a bowl of hot water and stir until melted.) Stir in liqueur. Cover and refrigerate for 4 hours, or freeze for 1 hour, until firm. Using a melon baller or a teaspoon, scoop out small 3/4-inch portions of the ganache. Roll each portion into a ball between your palms and place on a wax paper-lined baking tray. Lightly cover with plastic wrap and refrigerate until firm. To make coating: Spread hazelnuts on a baking sheet and toast in 350F oven for 12 to 15 minutes, stirring occasionally, until lightly browned. Remove from oven and rub in a kitchen towel to remove skins. (Some flecks of skins can remain.) Finely chop nuts and set aside. Chop half the chocolate and place in a heavy saucepan. Break the remaining chocolate into large chunks. Over low heat, melt the chocolate in the pan, stirring, just until smooth. Remove pan from heat. Working with a few pieces at a time, add chunks of chocolate and stir. Add chocolate until chunks no longer melt when stirred in. (This is tempering chocolate so it will stand without softening at room temperature. If desired, simply dip truffles in melted white chocolate and store in the refrigerator.) Dip ganache centers in white chocolate, rolling to coat, then roll in chopped hazelnuts. Let stand until set, or refrigerate.   - - - - - - - - - - - - - - - - - -   * Exported from MasterCook *   Whole Grilled Catfish Recipe By : Lucky Stores, Inc. 1998 Serving Size : 4 Preparation Time :0:00 Categories : Fish Volume 2-2, Feb.'99   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   36 ounces catfish -- or   4 whole catfish one per serving   1 head and fins removed -- cleaned and skinned   4 teaspoons olive oil -- *as directed   3 teaspoons dijon mustard   2 teaspoons lemon juice   2 teaspoons black pepper   1/4 teaspoon salt -- optional   1 long strands lemon zest -- for garnish Cover the grill with foil, or use special racks designed for holding fish. Oil racks or foil. Rinse fish inside and out, pat dry with towels. Sprinkle with salt and pepper. Combine oil, mustard, and lemon juice. rub the outside of fish with the oil mixture. Grill for approximately 10 minutes for each inch of thickness. Fish is done when flaky and opaque inside. EACH 288 cals, 12g fat: 38% cff. Contributed to FareShare, February 9, 1999, Y2V2-8 PatHanneman at kitpath@earthlink.net Formatted in MasterCook by Art Guyer, Subscribe to this list at http://fareshare.tripod.com   - - - - - - - - - - - - - - - - - -   * Exported from MasterCook *   Winner's Chocolate Cake (Flourless) Recipe By : Bon Apetit, April 1992 Serving Size : 16 Preparation Time :0:00 Categories : Cakes Desserts Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   8 ounces bittersweet chocolate   1 3/4 sticks unsalted butter -- (3/4 cup + 2 tbs)   2 ounces unsweetened baking chocolate   1 cup sugar   5 large eggs -- separated   3 tablespoons ground almonds   GLAZE frosting   1/2 cup whipping cream   3 tablespoons unsalted butter   4 ounces bittersweet chocolate   4 ounces milk chocolate   Fresh raspberries   Fresh mint leaves Preheat oven to 350F. Butter and flour 9-inch diameter springform pan with 2-1/4 inch high sides. Melt first 3 ingredients in heavy medium saucepan over medium-low heat, stirring constantly until smooth. Pour in large bowl and cool slightly. Add sugar, yolks and almonds and whisk until smooth. Using an electric mixer, beat whites in large bowl until stiff but not dry. Fold whites in batter in two additions. Pour batter into prepared pan. Bake until top is dry and begins to crack and tester inserted in center comes out with moist crumbs attached, about 40 minutes. Transfer cake to rack and cool 15 minutes. Press down gently on top of cake of even edges. Cool completely. FOR GLAZE: Bring cream and butter to simmer in heavy medium saucepan. Reduce heat, add both chocolates and stir until smooth. Let stand until cool but still pourable, about 1 hour. Invert cake onto 8-inch round tart pan bottom or cardboard round. Place cake on rack set over a cookie sheet. Pour glaze over cake, spreading with spatula to coat top and sides. Refrigerate cake until glaze sets, about 1 hour. (Can be prepared one day ahead, keep refrigerated. Let cake stand two hours at room temperature before serving.) Transfer cake to platter. Garnish with fresh raspberries and mint leaves if desired. Contributed to FareShare, February 2, 1999, Y2V2-2 Jennie at BarFav@aol.com Formatted in MasterCook by Art Guyer, Subscribe to this list at http://fareshare.tripod.com   - - - - - - - - - - - - - - - - - - NOTES : Raspberry chocolate chips may be used instead of   bittersweet chocolate.   * Exported from MasterCook *   Wrap: The All-American Wrap Recipe By : Best of Midwest Market/Dairy Council, Wisconsin Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Volume 2-2, Feb.'99   Wraps   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1 flour tortilla -- 6-inch   1 tablespoon mayonnaise   1 large lettuce leaf -- torn into thirds   1 tablespoon sliced black olives -- heaping   2 slices bacon -- cooked, crumbled   1/4 cup tomato -- diced   1/4 cup Wisconsin Colby Cheese -- shredded Spread the tortilla with the mayonnaise, leaving a little room around the tortilla edges. Lay the lettuce pieces evenly over the mayonnaise. Sprinkle the black olives, bacon, tomato, and Wisconsin Colby Cheese evenly over the tortilla. Roll up, placing on plate, seam side down. Can be eaten immediately or refrigerated. Makes 1 wrap. Shared by Sherilyn Schamber, CA, USA <sherilyn@inreach.com> Cooking Information Center and Recipe Exchange Group (REG) http://home.inreach.com/sherilyn/cic.htm Contributed to FareShare, February 24, 1999, Y2V2-19 Sherilyn Schamber at sherilyn@inreach.com Formatted in MasterCook by Art Guyer, Subscribe to this list at http://fareshare.tripod.com   - - - - - - - - - - - - - - - - - -   * Exported from MasterCook *   Wrap: The Alpine Wrap Recipe By : Best of Midwest Market/Dairy Council, Wisconsin Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Volume 2-2, Feb.'99   Wraps   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1 tablespoon mayonnaise   1 1/2 teaspoons German-style mustard   1 flour tortilla -- 6-inch   1/4 cup smoked bratwurst sausage -- chopped   1/4 cup Wisconsin Swiss Cheese   2 tablespoons dill pickle -- diced   1/4 cup cabbage -- very finely shredded In a small bowl, mix the mayonnaise and mustard. Spread on the tortilla, leaving a little space around the edge. Sprinkle bratwurst, Wisconsin Swiss Cheese and dill pickle over. Spread the cabbage evenly over the tortilla. Roll up, placing on plate, seam down. Eat immediately or refrigerate. Makes 1 wrap. Shared by Sherilyn Schamber, CA, USA <sherilyn@inreach.com> Cooking Information Center and Recipe Exchange Group (REG) http://home.inreach.com/sherilyn/cic.htm Contributed to FareShare, February 25, 1999, Y2V2-20 Sherilyn Schamber at sherilyn@inreach.com Formatted in MasterCook by Art Guyer, Subscribe to this list at http://fareshare.net   - - - - - - - - - - - - - - - - - -

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