Irish Christmas Cake (part 2) Marzipan Icing
Ingredients & Directions Apricot Jam or Red Currant -Jelly Water -ALMOND PASTE- 3 1/2 c Confectioner’s Sugar; sifted 1 c Granulated Sugar 5 c Ground Almonds 4 lg Eggs 1 Lemon ; Juice of 1 ts Vanilla Extract 1 tb Rum 1 tb Orange-flower Water Before icing the Irish Christmas Cake, smother a thin glaze over the top and sides of the cake with either the apricot jam or red currant jelly, thinned with a little water. (Adding the layer of jelly will help the marzipan stick to the sides of the cake.) Mix the sifted confectioner’s sugar with the granulated sugar and almonds in a large mixing bowl. In a separate mixing bowl, beat the eggs until frothy, then gradually add the lemon juice, vanilla extract, rum, and orange-flower water into the eggs. Working first with a wooden spoon, mix the egg mixture with the dry ingredients until a paste is formed. You will most likely finish blending the mixture with your hands to make sure the marzipan is a smooth paste. Be cautious while blending, because the marzipan must be a paste-like mixture. If over-blended, the marzipan will be crumbly, making it impossible to roll and mold. After kneading the paste to the desired consistency, wrap it in wax paper, cover it and leave it to stand for 24 hours. It will be easier to handle at that time. Roll the marzipan on a board that has been lightly dusted with confectioner’s sugar. Form a 14-inch circle of marzipan. Drape the circle of marzipan over the jelly-coated cake, trimming at the bottom as necessary and gently pressing the marzipan onto the firm cake. Wrap the cake in foil and store it in a dry, cool place for several days. Tomorrow, you’ll learn how to finish the Irish Christmas Cake with Royal Frosting. Kitchen Staff Tip: You may prepare your marzipan with commercial almond paste. Simply use 3, 7-oz. tubes of almond paste and roll, then drape the marzipan as directed above. But we think that is nowhere near as fun and rewarding as creating the entire concoction from scratch! Yields 1 servings
Persimmon Bread #1
Ingredients & Directions 2 Eggs 3/4 c Sugar 1/2 c Oil 1 ts Baking soda 1 c Persimmon pulp 1 1/2 c Sifted flour 1 ts Cinnamon 1/2 ts Salt 1/2 c Chopped walnuts 1/2 c Chopped raisins (optional) From: japlady@nwu.edu (Rebecca Radnor) Date: Tue, 20 Dec 1994 18:53:45 +0000 Blend eggs, sugar and oil together. Mix the soda into the persimmon pulp. Add to sugar mixture. Sift flour with cinnamon and salt. Add coarsely chopped nuts to the flour mixture. Fold into the persimmon mixture. Pour batter into oiled 3-by-4-by-9-inch pan. Bake at 325 degrees for 1 hour and 15 minutes. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Crab Cakes (emeril)
Ingredients & Directions 1 Egg 1 tb Dijon mustard 1 ts Minced garlic Juice of 1/2 lemon 1 c Olive oil plus 1 tablespoon Salt and pepper 1/2 c Chopped onions 1/4 c Chopped red peppers 1/4 c Chopped yellow peppers 1 lb Lump crab meat,; picked over -for cartilage 1 tb Creole mustard 1 tb Finely chopped parsley 2 c Fine bread crumbs 1 c Flour Essence 1 Egg,; beaten 1/4 c Milk 3/4 c Vegetable oil for frying 1/2 c Fried leeks 2 tb Chopped green onions 1 tb Brunoise red peppers 1 tb Brunoise yellow peppers In a food processor with metal blade, pulse the egg, mustard, garlic and lemon juice for 1 minute. In a steady stream, add 1 cup of oil. Blend until the emulsion is thick. Season with salt and pepper. In a saut_ pan, heat 1 tablespoon olive oil. When the oil is hot, saut_ the vegetables until wilted, about 2 minutes. Remove from the heat and cool. In a mixing bowl, combine the crab meat, vegetables, Creole mustard and parsley together. Season with salt and pepper. Fold in the emulsion. Stir in enough bread crumbs to bind the cakes. Portion the mixture into 4 ounce cakes. Season the flour and remaining bread crumbs with Essence. In a small bowl, whisk the egg and milk together. Season the egg wash with Essence. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs. Fill a saut_ pan with enough vegetable oil so that is comes up 1/2 of the pan. Heat the oil. When the oil is hot, pan-fry the cakes for 2-3 minutes on each side, or until golden. Remove from the oil and drain on a paper-lined plate. Season the cakes with Essence. Yield: 4 cakes Yields 1 Servings
New Orleans Bread Bowl
Ingredients & Directions 1 tb Oil 4 16/20 shrimp; ? 4 20/30 ct. scallops; ? 1 oz Crabmeat; (imitation or -fresh) 2 tb Green pepper 2 tb Onion 2 tb Celery 2 tb Tomato 1 ts Cajun spice 1 c Chicken stock 1 tb Corn starch 1 tb Water 1 tb Green onion 1 10 oz. bread bowl; (carved -out center) Heat skillet, add oil, and saute peppers, onions, celery, and toss. Add all seafood, tomato, chicken stock, and cajun spice. Dilute cornstarch and water, add chicken stock mixture and simmer. Serve in bread bowl with chopped scallions. Yields 1 servings
Foolproof Chocolate Fudge
Ingredients & Directions 18 oz Packages semi sweet -chocolate chips 14 oz Can EAGLE BRAND SWEETENED -MILK -Dash of salt 3/4 c Chopped nuts (optional) 1 1/2 ts Vanilla extract Makes about 2 pounds MICROWAVE In glass bowl or 1 quart measuring cup combine chips with sweetened condensed milk. Microwave on full power (high) 3 minutes. Stir until chips melt and mixture is smooth. Stir in remaining ingredients. Spread evenly into wax paper lined 8 or 9 inch square pan. (Line bottom and up sides for easy removal) Chill 2 hours or until firm. Turn fudge onto board, peel off wax paper and cut into squares. Store loosely covered at room temperature CREAMY DARK FUDGE Melt 2 cups of miniature marshmallows with chips and milk. Proceed as above MILK CHOCOLATE FUDGE Omit one (6 oz) package semi sweet chips. Add 1 cup milk choco- late chips. Proceed as above. CREAMY MILK CHOCOLATE FUDGE Omit 1 (6 oz) package semi sweet chips. Add 1 cup milk chocolate chips and 2 cups miniature marshmallows. Proceed as above. MEXICAN FUDGE Reduce vanilla to 1 teaspoon. Add 1 tablespoon instant coffee powder and 1 teaspoon ground cinnamon to sweetened milk. Proceed as above. BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla. Melt 2 (12 oz) packages butterscotch chips with sweetened milk. When chips a melted, stir in 2 tablespoons white vinegar, dash salt, 1/2 teaspoon maple flavoring and 1 cup chopped nuts. Proceed as above. == Courtesy of Dale & Gail Shipp, Columbia Md. === Yields 6 Servings
Pumpkin Layer Cake
Ingredients & Directions CAKE 1 pk Yellow Cake mix 3 ts Pumpkin pie spice 1 c Canned pumpkin 1/2 c Water 1/3 c Oil 3 Eggs ———————CINNAMON WHIP/CREAM FROSTING——————— 2 c Whipping cream 1/4 c Confectioner’s sugar 1/4 ts Cinnamon GARNISH 1/4 c Candy corn 12 Candy pumpkins Heat oven to 350~. Grease and flour two 8 or 9″ round cake pans. In large bowl, combine all cake ingredients. Beat at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pans. Bake at 350~ 25-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pans. Cool completely. In medium bowl, beat whipping cream until soft peaks form. add confectioner’s sugar and cinnamon; beat until stiff. Place 1 cake layer, top side down, on serving plate; spread with 3/4 cup frosting. Top with remaining cake layer, top side up. Spread sides and top of cake with remaining frosting. Garnish with candy corn. Refrigerate 30 minutes before serving. Store in refrigerator. Yields 12 Servings
Heavenly White Cake
Ingredients & Directions Jolly mdfd30e- 1/2 c Butter; DO NOT substitute Margarine 1/2 ts Salt 2 c Sugar 2 tb Boiling water 3 c Cake flour; sifted 1 c Cold water 1 tb Milk 1 ts Vanilla extract 4 Egg whites; unbeaten 2 ts Baking powder; PEERLESS -ICING- 2 Egg whites; unbeaten 1 1/2 c Sugar 5 tb Cold water 1 tb Light corn syrup 1/2 ts Salt 1 1/2 ts Vanilla extract 1 ts Almond extract 1/2 ts Orange extract Cake. Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans. In a large bowl, cream butter, salt and sugar. Add hot water. Beat until fluffy. SIFT FLOUR 7 TIMES AFTER IT HAS BEEN MEASURED. Combine cold water, milk and vanilla. Add flour to creamed mixture alternately with water-milk mixture; start and end with flour. Blend well after each addition; beat hard for 2 minutes after the last addition. In a small bowl, beat egg whites until foamy. Gradually beat in baking powder, and continue to beat until stiff peaks form. Use a large rubber spatula to gently fold into prepared batter until well blended. Pour into prepared pans. Bake 30-35 minutes, or until cake tests done. Cool cake in pans 10 minutes before turning out onto cooling racks. When cake is cool, frost. Peerless Icing. In the top of a double boiler, combine egg whites, cold water, syrup and salt. Use a rotary beater to beat thoroughly. Place over rapidly boiling water, and continue to beat for 7 minutes. Remove from heat. Add vanilla, almond and orange extracts. Beat until icing is cool, thick and of spreading consistency. As light as a cloud…..Wis/Gramma, 8/22/95. Yields 16 Servings
