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FareShare Gazette Recipes -- January 2001 - C's (Page 2)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Chocolate Ancho Spoonbread
Chocolate Chiffon Cake, ala Marie
Chocolate Crackles
Christmas Drinks and Nibbles
Classic Swiss Fondue
Coconut Ice
Coconut Roughs

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                      * Exported from MasterCook *
                        Chocolate Ancho Spoonbread
Recipe By     :Cakes and Cowpokes by Wayne Harley Brachman; 1995
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  bittersweet chocolate -- coarsely chopped
  2        tablespoons  unsalted butter
  2 1/4           cups  milk
     1/2           cup  white cornmeal
  6              large  eggs
     3/4           cup  sugar
  2          teaspoons  pure ancho chile powder
     3/4      teaspoon  baking powder
     1/8      teaspoon  cayenne
     1/4      teaspoon  salt
                        Melted butter
                        or nonstick vegetable spray for pan
Place rack in the center position and preheat oven to 375F. Lightly 
grease a shallow 2-quart baking dish.
Melt the chocolate and butter in a large bowl set over a pot of barely 
simmering water. Remove from the heat and set aside in a warm place.
In a medium pot, bring the milk to a scald. Stirring constantly, 
sprinkle in the cornmeal. Reduce the heat to low and cook, stirring 
occasionally, for 10 minutes until it is no longer grainy. Remove from 
the heat.
Combine the eggs and sugar in a large bowl. Set over a pot of simmering 
water and increase the heat slightly. Whisk the eggs until they are 
sticky and as warm as bathwater. Don't let them get too hot or they will 
scramble. Remove from the heat and whisk by hand or with an electric 
mixer until the eggs are tripled in volume and form soft peaks.
Fold the cooked cornmeal into the melted chocolate. Fold in 1/3 of the 
beaten eggs.
Sprinkle the ancho chile powder, baking powder, cayenne and salt over 
the chocolate mixture. Fold in the rest of the eggs. Transfer the 
mixture to the prepared baking dish.
Bake for 30 minutes or until puffy and set.
Serve hot.  Makes 8 servings.
The batter may be prepared up to the point of baking 24 hours ahead and 
stored in the refrigerator until baking time.
The author says cooking white cornmeal into a mush, or polenta, turns it 
as smooth as pastry cream. He suggests that although this dish can be 
reheated one day in advance it is at its best hot and puffy, straight 
from the oven.
Serve with a vanilla custard or whipped cream.
From Cakes and Cowpokes by Wayne Harley Brachman; 1995; Wm. Morrow and 
Co.; ISBN 0-688013091-7.
At the time of publication of this book the author was pastry chef at 
the Mesa Grill and Bolo Restaurants in New York city.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 
24 January, 2001.  <http://www.fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
Per serving: 2969 Calories (kcal); 195g Total Fat; (53% calories from 
fat); 81g Protein; 300g Carbohydrate; 1259mg Cholesterol; 1589mg Sodium
Food Exchanges: 8 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 36 
Fat; 10 Other Carbohydrates
 
                      * Exported from MasterCook *
                    Chocolate Chiffon Cake, ala Marie
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        fits in a ten inch tube pan:
     1/2           cup  cocoa
     1/4           cup  water
     1/2           cup  cold coffee
  1                cup  flour
  1                cup  sugar
  2                tsp  baking powder
     1/2           tsp  baking soda
     1/2           tsp  salt
  4                     eggs, separated
     1/4           cup  vegetable oil
  1                tsp  vanilla
     1/2           tsp  cream of tartar
Bring the cocoa, water & coffee to a boil, lower heat, and gently boil 5 
minutes, stir occasionally to keep from sticking, then cool.
Sift together the flour, sugar, baking powder, baking soda and salt, and 
set aside. In another bowl, beat egg yolks, oil and vanilla, and add the 
cooled chocolate mixture, and beat together. Add the dry ingredients, 
and beat until smooth and shiny, and set this aside. Beat the egg whites 
until foamy, add the cream of tartar, and continue beating until stiff, 
but not dry. Blend a 1/4 of the egg whites into the batter, then fold in 
the remainder.
Spoon the batter into the tube pan, and bake at 350F for 50 to 60 
minutes.
Invert the pan on a rack, Marie balanced the pan on a glass, which fit 
the round hole in the middle! and when cooled completely it may be 
removed from the pan.
Frost, with a 7 minute frosting, or your frosting of choice.....great 
cake, does not last long!
Cheers, Doug & Marie in BC
Contributed to the FareShare Gazette by Doug <dougandmarie@home.com>; 
16 January, 2001. <http://www.fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 1830 Calories (kcal); 62g Total Fat; (28% calories from 
fat); 21g Protein; 323g Carbohydrate; 0mg Cholesterol; 2686mg Sodium
Food Exchanges: 8 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 
Fat; 13 1/2 Other Carbohydrates
NOTES : 
Formatted in MasterCook by Art
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                      * Exported from MasterCook *
                            Chocolate Crackles
Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  rice bubbles(rice crispies)
  1 1/2           cups  sifted icing sugar
  1                cup  desiccated coconut
  3         tablespoon  cocoa(4 imperial tbsp)
  250                   g(8oz) copha
  24                    patty cake cups
Mix first 4 ingredients together in a bowl, pour melted copha in and mix 
well.  Put in patty cups and chill.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 3 January, 2001.
<http://fareshare.net>
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g 
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 
Fat; 0 Other Carbohydrates
 
                      * Exported from MasterCook *
                       Christmas Drinks and Nibbles
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **See Below**
This is the time of year when good eating habits can go out the door. As 
Christmas approaches, parties and their associated drinks and nibbles 
are a bit inevitable. But, Rosemary Stanton says it's not all bad news. 
You can enjoy yourself and still make lots of healthy drink and nibble 
choices.
Drinks
Alcohol isn't all bad. It helps increase the good HDL (high density 
lipoprotein) cholesterol in our blood and a glass of red or white wine 
or a gin, whiskey or beer all have this beneficial effect. Red wine has 
extra advantages. It's a great source of antioxidants and they help 
prevent fats going rancid inside your arteries. Red wine is probably a 
major reason the French get away with eating so much rich food and yet 
have very low levels of heart disease. White wine doesn't have the same 
advantages unless it is a sparkling white wine made from the pinot noir 
grape.
As a guideline two drinks per day for women and three or four for men is 
around the maximum recommended - for health and safety. One good way to 
stay within your limits and quench your thirst is to drink water or 
mineral or soda water before you start on anything alcoholic. It also 
helps to have a glass of something non-alcoholic like water or juice in 
between alcoholic drinks. Any fizzy alcoholic drink like sparkling wine 
or a gin and tonic is absorbed into your bloodstream very fast, 
especially on an empty stomach. So always make sure you have something 
to eat before you start drinking.
Nibbles
The body is totally unable to convert any type of alcoholic beverage 
into fat and will always burn up the kilojoules from alcohol before it 
burns anything else. But if the body is busy burning off the alcohol it 
won't get around to burning any of the kilojoules from fat. 
Beer tends to go with fatty foods like chips, crisps, cabanossi cabana), 
cheese and crackers, peanuts, hamburgers, meat pies, sausages and meats 
spitting fat from the barbecue. When at a party always go for seafood 
like prawns and oysters for a healthy accompaniment to the drinks. Fresh 
vegetables with a dip are also a healthy choice. Snack foods out of a 
packet like potato chips are high in fat, 30% and even Lite crisps, 
which have less salt, have 32% fat. Soya chips sound like a healthy 
alternative but have just as much fat as regular potato chips. Corn 
chips are a bit better but still have 24% fat. Oven baked corn chips are 
much lower in fat, with only 3% and they also have a low salt content. 
There are other low fat snacks available from the supermarket like 
pretzels (3-7% fat), Healthy Snack sticks (4% fat) and some rice 
crackers (1.5-20% fat depending on whether oil is added). Some 
alternatives can be a bit salty but are low in saturated fat. Another 
healthier alternative is nuts. Nuts do have lots of fat (50-70% fat) but 
it's 'good' unsaturated fat and they're packed with vitamins and 
antioxidants. The only downside to nuts is that they can be fattening if
you eat too many of them. Slow down the intake by having nuts in the 
shells like pistachios and peanuts.
Further reading:
For more information on drinks and nibbles see the article by Rosemary 
Stanton in the December issue of the Burke's Backyard magazine on pages 
76-78.
Further information:
For more of Rosemary Stanton's advice on food and nutrition consult:
Rosemary Stanton's Complete Book of Food & Nutrition (Simon & Schuster,
revised edition 1995, rrp $29.95) Eating for Peak Performance (Allen &
Unwin, second edition, 1994, rrp $14.95).   Burke's Backyard 1998
Burke's Backyard, PO Box 929 Willoughby, NSW 2068
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g 
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 
Fat; 0 Other Carbohydrates
 
                      * Exported from MasterCook *
                           Classic Swiss Fondue
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              clove  garlic, halved
  250               ml  (8 fl oz) dry white wine
  1           teaspoon  lemon juice
  250                g  (8 oz / 2 cups) grated Gruyere cheese
  250                g  (8 oz / 2 cups) grated Emmental cheese
  1           teaspoon  cornflour
  1         tablespoon  kirsch
  1             pieces  cubed French bread, to serve
Rub the inside of the fondue pot with cut clove of garlic. Pour in wine 
and lemon juice and heat gently until bubbling. Reduce the heat to low, 
and gradually stir in grated cheeses, then continue to heat until 
cheeses melt, stirring frequently. (This stage can take a long time.)
In a small bowl, blend cornflour smoothly with kirsch, then stir into 
cheese mixture and continue to cook for 2-3 minutes until mixture is 
thick and smooth, stirring frequently. Do not allow fondue to boil. 
Serve with the bread.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 3 January, 2001.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: trace Calories (kcal); 0g Total Fat; (0% calories from 
fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                               Coconut Ice
Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  sugar
     1/2           cup  milk
     2/3           cup  desiccated coconut
  1              pinch  cream of tartar
  1               drop  red food colouring(optional)
Method:  Place the sugar and milk in a saucepan and stir over low heat 
until sugar has dissolved, add cream of tartar, bring to the boil and 
boil for 5 minutes.
Remove from heat and stir till mixture starts to thicken and become 
white. Add coconut and divide the mixture into 1/2, place 1 drop of food 
colouring into one of the halves, pour white mixture into a greased 
square pan, pour the pink half of the mixture on top of the white, cool 
and cut into squares...makes around 10...
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 3 January, 2001.
<http://fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 162 Calories (kcal); trace Total Fat; (2% calories from 
fat); trace Protein; 41g Carbohydrate; 2mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 
Fat; 2 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                              Coconut Roughs
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  250                   g(8 oz)dark chocolate
  60                    g(2 oz) copha
  1                tsp  vanilla
  250                   g(8oz) coconut
Place chopped chocolate and copha in top of a double saucepan, stand 
over simmering water until chocolate and copha have melted.
Remove from heat, add vanilla and coconut, mix well. Place teaspoonfuls 
of mixture on to a greased-paper lined tray.
Decorate(if desired)with jelly beans, Smarties (M&M's) or hundred and 
thousands. Keep refrigerated.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 3 January, 2001.
<http://fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 13 Calories (kcal); 0g Total Fat; (0% calories from fat); 
0g Protein; 1g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 
Fat; 0 Other Carbohydrates 

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