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FareShare Gazette Recipes -- March 2004 - W's

 

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Recipes Included On This Page

White Chocolate Sauce
White Wine, Almond and Cornmeal Cake - French

Witches' Froth (Boszorkdnyhab)

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                       * Exported from MasterCook *

                          White Chocolate Sauce

Recipe By     : Essence of Emeril Episode#: EE0041
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-03 Mar 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  heavy cream
  4             ounces  white chocolate -- chopped

In a saucepan heat cream to simmering over high heat. Reduce heat to medium
and whisk in chocolate until melted. Gently simmer sauce 20 minutes. Cool
to room temperature.

Yield : about 1 cup.
Source : Essence of Emeril Episode#: EE0041
 2003 Television Food Network

Contributed to the FareShare Gazette by Dee in response to a request;
2 March 2004.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 451 Calories; 43g Fat (81.2% calories from 
fat); 3g Protein; 19g Carbohydrate; 2g Dietary Fiber; 122mg Cholesterol; 38mg 
Sodium.  Exchanges: 1/2 Non-Fat Milk; 8 1/2 Fat; 1 Other Carbohydrates.


 
                      * Exported from MasterCook *

              White Wine, Almond and Cornmeal Cake - French

Recipe By     :
Serving Size  : 9     Preparation Time :0:00
Categories    : Volume 7-03 Mar 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  unsalted butter
                        plus more for the pan
  1 1/2           cups  flour
                        plus more for the pan
  4          teaspoons  baking powder
     1/2      teaspoon  coarse salt
     2/3           cup  yellow cornmeal
     2/3           cup  slivered almonds
  1                cup  sugar
  2              large  eggs -- lightly beaten
  1                cup  chardonnay

Preheat oven to 350F.

1. Butter a 9-inch square pan. Line the bottom with parchment paper; butter
and flour the pan. Set aside.

2. Sift the flour and baking powder into a food processor; add the salt.

3. Add the cornmeal and almonds, pulsing to combine with the flour.

4. Cut the butter into small cubes.

5. Add the butter and sugar to the food processor; pulse to combine.

6. Continue pulsing until the mixture forms crumbs that just begin to
come together.

7. Add the eggs and wine; pulse until smooth.

8. Pour the batter into the prepared pan; place in oven and cook for 45-
55 minutes. It will spring back when gently pressed.

9. Let cake rest 10 minutes then turn out onto a rack to finish cooling.

10. Serve with macerated strawberries.

Cooking with Wine, French Cooking @ about.com

Contributed to the FareShare Gazette by ChupaBabi; 1 March 2004.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 386 Calories; 17g Fat (41.1% calories from 
fat); 7g Protein; 49g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 354mg 
Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 3 Fat; 1 1/2 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                      Witches' Froth (Boszorkdnyhab)

Recipe By     :Encyclopedia of European Cooking; edited by Musia Soper
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 7-03 Mar 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  apples
  4             ounces  castor sugar -- (very finely
                        granulated sugar)
  1         tablespoon  apricot brandy
  2                     egg whites -- stiffly beaten
     1/2          pint  cream -- (10 fluid ounces)

Bake the apples until soft then remove the peel and core.

Mash the pulp with a fork; add the sugar and brandy; fold in the stiffly
beaten egg whites.

Chill and serve with whipped cream over the top.

Hungarian cooking section of the Encyclopedia of European Cooking.

Source : "Encyclopedia of European Cooking; edited by Musia Soper; 1969.
Spring Books, London"

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 8 March 2004.
www.fareshare.net

                      - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 1154 Calories; 63g Fat (47.6% calories from 
fat); 14g Protein; 141g Carbohydrate; 23g Dietary Fiber; 209mg Cholesterol; 200mg 
Sodium.  Exchanges: 1 Lean Meat; 8 1/2 Fruit; 12 Fat.

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