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FareShare Gazette Recipes-- September 2000 - M's

 

 

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Macadamia Nut Chocolate Cakes
Mock Raspberry Jam

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                      * Exported from MasterCook *
                      Macadamia Nut Chocolate Cakes
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             ounces  macadamia nuts -- toasted
     3/4           cup  butter
  1                cup  granulated sugar
  4                     eggs
     1/2           cup  unsweetened cocoa -- sifted
     3/4           cup  flour
     3/4      teaspoon  baking powder
  1                cup  milk
  1         tablespoon  orange zest
     1/2           cup  unsweetened coconut -- toasted
                        **Chocolate Sauce**
  2        tablespoons  heavy cream
  1         tablespoon  butter
  2             ounces  bittersweet chocolate -- chopped
                        Vanilla bean ice cream
To make the cake: Finely grind 1/2 the macadamia nuts and coarsely chop
the remaining half. Cream the butter, sugar and ground nuts, and add the
eggs one at a time, mixing well after each addition. Sift together the
cocoa, flour and baking powder, add to the mixture and stir until fully
incorporated.
Place six 2 1/2-inch-diameter by 1 1/2-inch-high buttered ring molds on
a parchment lined sheet pan. Fill the molds two-thirds full with the
batter and sprinkle with the chopped macadamia nuts.
Bake at 350 degrees F. for 15 to 20 minutes or until a toothpick
inserted in the center of the cakes comes out clean.
To make the coconut emulsion: Bring the milk, orange zest and coconut
to a boil. Remove from the heat, cover and steep for 30 minutes. Puree
the mixture until smooth and strain through a fine-mesh sieve. Warm just
prior to serving and mix with a hand held blender until frothy.
Assembly : Place a cake in the center of each plate. Encircle the cakes
with a ring of Chocolate Sauce around the plate (a squeeze bottle works
well for this). Spoon the coconut emulsion inside the ring of Chocolate
Sauce. Place a small scoop of vanilla bean ice cream on top of the 
cakes.
Chocolate Sauce:
Yield 1/2 cup
Bring the cream to a boil and immediately pour it over the butter and
chocolate. Stir until smooth.
Michelle Gayer, the pastry chef featured in "Charlie Trotter's
Desserts,"  makes: Macadamia Nut Chocolate Cakes; Monday,
March 1, 1999   1999 BayTV
Contributed to FareShare by Mary.
FareShare Gazette; 2 September, 2000.
            - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                            Mock Raspberry Jam
Recipe By     :Source: Ladysmith Public School Cookbook
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  quinces
  6             pounds  ripe tomatoes
  8             pounds  sugar
Peel and core quinces, put through mincer, pour boiling water over
ripe tomatoes to remove skin, then put quinces and cut up tomatoes 
into preserving pan and bring to boil. Add sugar and boil about 3 hours or until set.
                     - - - - - - - - - - - - - - - - - - - 
NOTES : 
Formatted in MasterCook by Art
Submitted by Leanne Wright to The FareShare Gazette
September 10, 2000

 

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