|
Chef2Chef Recipe Club - Volume 5 Issue 112 - December 2, 2003
Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net
--------------------------------------------------
Hello Recipe Club,
A note from Chef June Jacobs, CCP:
Today I'm featuring three very fruity cakes -definitely NOT traditional "Fruit Cakes" - that stay very moist, and are substantial enough to send through the mail without falling apart. These cakes are perfect to serve with mulled cider after Christmas Caroling, or to include on a holiday dessert buffet.
--------------------------------------------------
The Great Gourmet
Savor the sweet, succulent taste of fresh and frozen seafood shipped straight from the boat to you next day. From Surf & Turf, Maryland Crabs, Chowders, Breaded Seafood and Fish caught straight out of the ocean only hours before we ship, you won't find any seafood fresher. With over 275 items available on TheGreatGourmet.com you won't need to go any further to find the product that you are looking for. If we don't carry an item you want, we will find it for you.
The Great Gourmet sells both direct to the customer's door and wholesale. With the growing cost of seafood we want our customers across the nation to be able to afford the wonderful products that we sell and the only way to do that is by giving the best price that we can. For the seafood lover - we want your business but more than that, we want your friendship. Consider giving Gift Certificates or Gift Baskets to those you love for the holidays you may reach us at
1-877-600-FISH.
http://html.chef2chef.net/goto.php?id=371
--------------------------------------------------
Festive Sweet Potato Cake
This is a moist, spicy and fruity cake with a subtle sweetness imparted by the liqueur. Although the cake is excellent topped only with confectioner's sugar, it's absolutely outrageous when frosted! If you have a couple of gigundo mixing bowls, you can make three or four at a time, and you should be able to fit that many Bundt Pans in a standard size home oven.
Bowl 1:
3 cups unbleached all-purpose flour
2 cups granulated cane sugar
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground mace
1 teaspoon baking soda
1 cup coarsely chopped walnuts
Bowl 2:
3 ounces chopped dried apricots
3 ounces golden raisins
about 3 ounces Southern Comfort
2 cups cooked, mashed sweet potatoes
1 teaspoon pure vanilla extract
1 1/2 cups vegetable oil
3 extra large eggs
1. 24 hours beforehand, put the chopped dried apricots and raisins in a 1-cup glass measure. Fill up the cup to the 8-oz line with Southern Comfort. Cover with plastic wrap and let set at room temperature for 24 hours.
2. The next day, preheat oven to 325 degrees F. and oil and flour a 10-inch bundt pan.
3. Mix dry ingredients together.
4. Mix ingredients in bowl #2. Stir contents of bowl #1 into bowl #2.
5. Pour into prepared bundt pan and bake in preheated 325 degrees F. oven for 1 hour 20 minutes, or until tester comes out clean.
6. Cool entirely in pan (with pan sitting upright on a cooling rack.)
7. When cooled, remove from pan and put on platter. Sprinkle 4 tablespoons Southern Comfort over top of cake. (Go around in a circle.)
8. Cover and allow to mellow for a few hours.
9. When ready to serve, the cake may be served plain, or dusted with confectioner's sugar. But if you want to gild the lily (and why not?) frost with the following frosting:
9a. In a glass 1-cup measure, put 1/2 cup raw clover honey. Warm it in a microwave oven for 20 seconds on "defrost" power.
9b. Cream together, 8 ounces softened Philadelphia Cream Cheese and 1/2 stick unsalted butter with a hand held electric mixer.
9c. When the cream cheese and butter are thoroughly mixed, keep the motor running and pour in just enough of the warmed honey to make a spreadable frosting. You will use from 1/4 to 1/2 cup of honey.
Teacher's Tip: Spread over the top and sides of the cake. After frosting, you will need to store the cake in the refrigerator. However, unlike most cakes, you can wait to frost it just before serving time.
If you plan to ship this cake, it keeps better unfrosted.
--------------------------------------------------
Miracle Blade III (As Seen on TV)
Over 12 million Miracle Blade knives have been sold since 1989. Now the best just got better! The new Miracle Blade III Perfection Series are the last knives you'll ever need. 30 Day Money Back Guarantee! Your cooking time is cut in half!
Set includes: (1) Miracle Blade Slicer (1) Rock 'n Chop (1) Filet & Boning knife (1) Chop 'n Scoop (1) Paring Knife (1) All Purpose Kitchen shears (4) Steak/Utility Knives - Tips & Guide booklet w/ Chef Tony recipes -Bonus: Miracle Blade Slicer (1) & Perfect Juicer (1)
http://html.chef2chef.net/goto.php?id=372
--------------------------------------------------
The Ultimate Chopper
The Ultimate Chopper is a European-designed food processor available for the first time in the US. 750 watts of power provides the power of machines costing five times as much to grate, chop, grind, puree, dice, and mince almost anything.
Set includes: Ultimate Chopper - Flavor Guard Bowl - Custom colored power pad - Ultimate Recipe Guide - FREE BONUS: Perfect Juicer - FREE BONUS: Miracle Blade Slicer
http://html.chef2chef.net/goto.php?id=373
--------------------------------------------------
Festive Tropical Fruit Cake
This is the cake that started the "Festive Fruity Frenzy" back during my catering days. This recipe was so popular with our clients and so easy to ship that we developed several others. The Sweet Potato Cake was the other big seller.
Bowl 1
3 cups unbleached all-purpose flour
2 cups granulated cane sugar
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground mace
1 teaspoon baking soda
1 cup chopped walnuts
Bowl 2
3 extra large eggs
1 1/2 cups unflavored vegetable oil
2 cups chopped bananas
8 ounces partly drained canned crushed pineapple
1 teaspoon almond extract
2 tablespoons Southern Comfort
1. Preheat oven to 325 degrees F. and oil and flour a 10-inch bundt pan.
2. Mix dry ingredients together.
3. Mix ingredients in bowl #2. Stir contents of bowl #1 into bowl #2.
4. Pour into prepared bundt pan and bake in preheated 325 degrees F. oven for 1 hour 20 minutes, or until tester comes out clean.
5. Cool entirely in pan (with pan sitting upright on a cooling rack.)
6. When cooled, remove from pan and put on platter. Sprinkle 4 tablespoons Southern Comfort over top of cake. (Go around in a circle.)
7. Cover and allow to mellow for a few hours.
8a. In a glass 1-cup measure, put 1/2 cup raw clover honey. Warm it in a microwave oven for 20 seconds on "defrost" power.
8b. Cream together, 8 ounces softened Philadelphia Cream Cheese and 1/2 stick unsalted butter with a hand held electric mixer.
8c. When the cream cheese and butter are thoroughly mixed, keep the motor running and pour in just enough of the warmed honey to make a spreadable frosting. You will use from 1/4 to 1/2 cup of honey.
Teacher's Tip: Spread over the top and sides of the cake. After frosting, you will need to store the cake in the refrigerator. However, unlike most cakes, you can wait to frost it just before serving time
If you plan to ship this cake, it keeps better unfrosted.
--------------------------------------------------
Got a Passion for Cooking or know someone who does? Make it your Career! Shop and compare TOP US Culinary Institutes that offer Financial Aid and Job Placement. Request Information today and get your Career cooking in just 15 months! Chef2Chef.Net/Culinary-Institute
--------------------------------------------------
California Fruitcake
I know, I know! The connotation of "Fruitcake" makes everyone think of the "one true fruitcake" - that brick of candied fruit that comes in a tin with a Christmas Tree on it that Aunt Tillie sends every year. THIS, my friends, is an entirely different entity from that. There is not one piece of citron in the whole recipe. It's so dense with fruit that it was impossible to give it another name. I chose "California," because all the dried fruit for this cake
comes from there. Like most fruitcakes, it tastes better after it has mellowed for a couple of weeks.
Makes 2 in 9x5x3-inch pans, or 5 in 5x3x2-inch pans
Note: This recipe doubles, triples, quadruples, etc., exactly!
1 cup unsalted butter
3/4 cup clover honey
6 extra large eggs
1 teaspoon pure vanilla extract
Grated peel of 1 large orange
2 1/2 cups unbleached all-purpose flour
1 teaspoon Rumford's baking powder
3 cups each diced prunes, diced dried figs, dates, apricots, yellow raisins, and chopped walnuts -- 15 cups in all! (Be sure to select dried fruit which has already been pitted.)
1. Preheat oven to 275 degrees F. Grease loaf pans well. Line the bottoms of metal pans with waxed paper or parchment. Grease the lining.
2. Cream butter until fluffy. Beat in honey. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla, orange peel, flour and baking powder. Beat until smooth and well blended. Fold in fruit and nuts.
3. Spoon mixture into pans. Press to eliminate air spaces, and smooth the top. Cover pans with greased foil. Bake at 275 degrees F. for 1-1/2 hours. (1 hour for smaller pans.) Remove foil and raise oven temperature to 300 degrees F., bake 1 hour more (1/2 hour).
4. Cool in pan(s) for 15 minutes. Then remove from the pans to a cooling rack and cool with the top side up. Remove paper.
5. Wrap cakes in rum soaked cheesecloth, then foil. Store in a cool, dry place.
--------------------------------------------------
QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net
|
