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Chef2Chef Recipe Club - Volume 5 Issue 108 - November 26, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Always save the best for last, right? Dessert is always saved for last. I always get the desserts made the day before a holiday feast, because you need the oven for roasts and stuffings and things like that. Here are a few of our favorite desserts for the holidays. For a bunch more click the following link: http://recipes.chef2chef.net/holiday-recipe-collection/index.htm Check out the Pumpkin Ice Cream Freeze at the bottom. Happy Thanksgiving to all of you. There will be no Recipe Club tomorrow, I'll be in the kitchen where I belong. -------------------------------------------------- Recipe Club, Looking for that one missing piece of your favorite China pattern? This place is awesome! Replacements.com Founded by Bob Page in 1981, Replacements, Ltd. (located in Greensboro, NC) has the world's largest selection of old & new china, crystal, silver, and collectibles. Our 300,000 square foot facilities (the size of five football fields!) house an incredible inventory of 10 million pieces in more than 180,000 patterns, some over 100 years old! http://html.chef2chef.net/goto.php?id=364 -------------------------------------------------- Boston Cream Pie "Really a Cake" Serves 8 Ingredients: 3 large eggs, separate the yolks and whites 1 tsp. pure vanilla extract 1/2 cup sugar Pinch of salt 3/4 cup cake flour 1/2 cup sugar 1/4 cup all-purpose flour 1-1/2 cups milk 6 large egg yolks 2 tsp. pure vanilla extract Pinch of salt 1/2 cup sugar 3 tbsp. light corn syrup 2 tbsp. water 4 ounces semisweet chocolate chips Procedure: Preheat your oven to 350 degrees and grease a 9 inch round cake pan. Line the pan with waxed paper. Beat the 3 yolks and vanilla until just blended. Add half the sugar and beat until the mixture is thick and pale. Using dry beaters, beat the 3 egg whites and salt until soft peaks form. Add remaining sugar and beat until stiff peaks form. Fold yolk mixture into whites and fold gently using a rubber spatula. Sift flour over the mixture and fold in gently until just mixed. Pour into pan. Bake about 25 minutes until center of cake springs back when pressed. Loosen cake around sides with a knife and invert to a wire cooling rack, leaving waxed paper on cake. Turn right side up and cool thoroughly. To prepare the filling, mix together in a saucepan the sugar and flour. Gradually whisk in the milk, then egg yolks, vanilla and salt. Bring to a medium boil for a minute, stirring. Strain into a bowl and place a piece of plastic film onto the filling. Chill. Once the cake is cool, cut it in half horizontally. Remove the wax paper carefully. Place the bottom on a serving dish and top with the filling. Top with remaining cake layer. To make the glaze: In a saucepan combine the sugar, corn syrup and water and bring to a boil until sugar has dissolved. Remove from heat and add the chocolate. Allow to sit for one minute, then whisk until smooth. Carefully pour the glaze over the cake allowing it to drip down the sides. Let stand until glaze is firm. This must be refrigerated. -------------------------------------------------- Recipe Club, Visit ProKitchen.com Your source for Cooking & Kitchenware for the Holidays. Top Brands, deep Discounts, hard-to-find items & more! Try our Kitchen! http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- Chocolate Pecan Pie Serves 6 Preparation :05 Cook 1:00 Stand :30 Total 1:35 A taste of the "Old South" with a twist. 1 cup light corn syrup 3 each eggs 1/3 cup butter, melted 1 cup brown sugar 1 dash vanilla 1 pinch salt 2 cups pecans, pieces 1 each pie shell, uncooked 5 ounces milk chocolate, pieces Preheat your oven to 350 degrees. Combine the corn syrup, eggs and butter and whisk briskly. Add the brown sugar and mix well. Add vanilla, salt and pecans. Incorporate. Pour the mixture into the pie shell and drop in the chocolate pieces. Wrap a piece of foil around the edge of the pie to help keep the crust from over browning, and place in the oven on a small sheet pan for about one hour until the filling is set and the top is golden brown. Best served at room temperature or warmed slightly in the microwave. And a little Ice Cream on the side won't kill you either. -------------------------------------------------- Cook up a storm with Chef Mark Miller and Salsa Kiss This month's Salsa Kiss special recipe comes to you from exotic and passionate Spain. Mark's Green Chile Sauce and Ring of Fire Tomatillo Sauce spices up bite size pork pieces into a flavor sensation. Add a touch of sour cream and you have lingering culinary sensations that will bring you back for more. Click here for the recipe - and sign up for our newsletter so that you don't miss another mouthwatering Recipe of the Month from Salsa Kiss! Salsa Kiss brings exotic elegance to your kitchen, whether you are looking for a chicken marinade, meat marinades, or exquisite gourmet salsas and sauces. Whether your occasion is formal or casual, whether your need is for an addition to your culinary collection or a superb hostess gift, Salsa Kiss will assist with your selection. Visit Salsa Kiss today and taste the passion! http://www.salsakiss.com/c2c_newsletter_recipe_landing_nov.shtml -------------------------------------------------- About 10 years ago, Pam, Kelsey and I went to the southern corner of Colorado for a family (Pam's side) Thanksgiving reunion. Her brother showed up with a cooler all taped up. It had this dessert in it and some dry ice to keep it from melting. Everyone was going crazy when he told them it was the famous traditional Taggart Family Pumpkin Ice Cream Freeze. I'm thinking…Yuck. Wrong again Dave! It was a great dessert. Try it. Pumpkin Ice Cream Freeze Serves 8 1 1/4 cups ginger snap cookies, crushed, about 25 cookies 1/4 cup sugar 1/4 cup butter, melted 1 quart vanilla ice cream 1 cup canned pumpkin 1 cup brown sugar 1 teaspoon vanilla 1 teaspoon nutmeg 1/4 teaspoon ground ginger Mix the first 3 ingredients, holding back 1/4 cup of the crumbs, in a bowl. Press the mixture into a 8x5 inch baking dish and set aside. Combine the remaining ingredients in a large bowl and pour over the crust. Freeze overnight. Serve with the reserved crumbs on top and maybe add some chopped nuts. -------------------------------------------------- Recipe Club, Get your own Holiday Presents at Chef2Chef.net What's new at Chef Revival? They have got a new handy and cleanable First Aid Kit, A New Drizzler Kit, The Famous CutRuler, A beautiful new Line Spoon and the "Got to Have" Bonetector! !0 winner's will each receive a set of all of these new items. Register http://ads.chef2Chef.net/goto.php?id=36 You could WIN Bandana Bandito's Gourmet Collection Series, including Sweet Mustard Marinade, Strawberry Chipotle Sauce, South Texas Creole Sauce, and 6 other Tex/Mex tastes. A $65 value. All these products are also available in singles, cases or gift sets from the Bandana Bandito. Visit the website or call 800.880.5938 for more info. Register to WIN here: http://html.chef2chef.net/goto.php?id=215 Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 Register to a copy of the new James Beard Winning Styles Cookbook. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ -------------------------------------------------- Cranberry Nut Pudding Serves 8 - 10 Filling: 2 bags of cranberries, 12 oz. each 1 tsp. grated orange rind 1 cup of sugar 1/4 cup orange juice 1 cup black walnuts, chopped 1 tsp. allspice 1/2 stick of butter Topping: 1-3/4 cup all-purpose flour, sifted 1 tbsp. sugar 1 tbsp. baking powder 1/2 tsp. salt 1/2 tsp. allspice 6 tbsp. cold butter (3/4 of a stick) 7/8 cup milk 2 tbsp. beaten egg Instructions: Preheat your oven to 375 degrees. Grease a 10 inch deep dish pie pan with butter. Combine the filling ingredients in a bowl and put into pie pan. For the topping, sift the flour, sugar, baking powder, salt and allspice together. Cut in the butter until the mixture is the consistency of coarse cornmeal. Add the milk and beat with a fork until just blended, forming a stiff, but sticky dough. Drop the dough in small pieces onto the filling leaving some spaces for steam to escape. Brush with the beaten egg and bake for a half hour or until golden brown. Serve warm with French Vanilla Ice Cream and a few chopped Black Walnuts. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |