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The -draw will take place on 09/30/04 -Enter by emailing us your Christmas crafts, links, ideas. we need more. ( enter as many time as you have ideas) Chocolate_at84u@hotmail.com *-=*=-*--F----TreadClimber Video/DVD=*=-* -F----TreadClimber Video/DVD information kit. Why run when you can walk! Burn calories faster & easier ( USA ) http://oz.valueclick.com/r/hs0240710/a0119484/0 aol link Save up to $50 at Fashion Bug Stores. http://4wm.us/?l=1908 go here< /A> *-=* Chocolate and Raspberry Heart Napoleons"*-=*=-* Chocolate and Raspberry Heart Napoleons Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream. Yield: 2 Servings 3 half-pint containers of fresh raspberries (about 18 ounces), or 1 pound frozen raspberries 4 large egg yolks 1/2 cup granulated sugar 1/2 cup light corn syrup 2 tablespoons kirsch or champagne 3 large egg whites 1 cup heavy cream 1 tablespoon superfine sugar Bittersweet Chocolate Hearts Confectioners' sugar, for garnish Line a 9-by-13-by-2-inch baking pan (1/4 sheet) with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool. Fill a large bowl with ice and water; set aside. Bring a stockpot a quarter full of water to a boil. Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until mixture thickens (when whisk is lifted over the mixture, the ribbon-like trail it leaves on the surface should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; whisk mixture while it cools. Add 3/4 cup raspberry pur?©e to mixture; whisk to combine. Set aside. In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment until stiff; fold into egg whites. Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This can be prepared up to 2 days in advance. To make the raspberry sauce, stir superfine sugar into the remaining raspberry pur?©e (about 2 tablespoons). Refrigerate until ready to serve. To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out four hearts from the semifreddo. Divide the raspberry sauce between two dessert plates. Place a chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each chocolate heart, and repeat layering until there are three layers of chocolate and two layers of semifreddo, ending with a chocolate heart. Garnish with reserved fresh raspberries (if using), and sift confectioners??™ sugar over the raspberries, if desired. *=-*--F----S*x Offender Search Engine*-=*=-* -F----S*x Offender Search Engine & keep on top of who lives in your neighborhood. `Register today & receive a -F---- Child Identification Kit to record all the information, hair samples & fingerprints necessary to find your child if he/she is ever abducted ( USA ) http://oz.valueclick.com/r/hs0240710/a0135430/0 aol link *-=*=-*Walnut & Rum-Raisin Cr??pes*-=*=-* Walnut & Rum-Raisin Cr??pes with Whipped-Cream Chocolate Sauce These cr??pes, known as gundel paliscinta, are deep, dark, and delicious, and the sauce is both unusual and outstanding -- the whipped cream folded in at the end gives it an amazing texture. In many Hungarian restaurants, these cr??pes are flamed with Grand Marnier when presented. While it is a dramatic touch, I really think it's gilding the lily. Yield: about 20 cr??pes, with filling for 18, and 2 cups sauce. For the cr??pes: 2 large eggs 1/2 cup cold milk 1/2 cup cold sparkling water; more as needed 1/2 tsp. salt 6-3/4 oz. (1-1/2 cups) all-purpose flour Melted butter for frying the cr??pes For the filling: 1/2 cup dark rum 1/2 cup golden raisins 1/2 cup heavy cream 1/2 cup sugar 1-1/4 cups walnut halves, coarsely chopped 2 Tbs. chopped candied orange peel or 1/2 tsp. grated orange zest 1/4 tsp. ground cinnamon 1 Tbs. cocoa powder Pinch salt For the sauce: 1/4 cup cocoa powder 1/3 cup sugar 2 tsp. all-purpose flour Pinch salt 1 cup milk 3 oz. semisweet chocolate, finely chopped 1/2 cup heavy cream To make the cr??pes Whisk the eggs with the cold milk, sparkling water, and salt. Whisking steadily, sift the flour over the egg mixture in a gradual but steady "rain" to make a smooth batter. Let sit for 20 min. and then add more sparkling water if necessary to get the consistency of heavy cream. Heat a 6- to 8-inch cr??pe or omelet pan (nonstick is fine but not necessary). Brush the pan with melted butter. Tilting and turning the pan with one hand, pour in just enough batter to cover the pan's surface, about 3 Tbs. Let the cr??pe cook until golden on the underside, 1 to 2 min. (don't undercook them) and then flip or turn the cr??pe with a small spatula or your fingers to cook the other side until just set, about 30 seconds more. The side cooked first will be prettier and should be the outer side when filling the cr??pes. Adjust the heat so you get a definite sizzle when adding the batter, and thin the batter if the cr??pes are too thick and flabby. Stack the finished cr??pes on a plate as you go. Cover with plastic and refrigerate until using, up to three days ahead. You can also wrap the cr??pes tightly and freeze them (put a piece of waxed paper between each one for easier separation). To make the filling Heat the rum and soak the raisins in it while assembling the other ingredients. In a small saucepan, bring the cream and sugar to a boil, stirring, and add the walnuts, candied orange peel (or zest), cinnamon, cocoa powder, and salt. Bring back to a boil, stirring, and cook until the liquid has reduced almost completely but the nuts are still well coated and glossy, about 3 min. Stir in the raisins and rum and cool. You can make this filling a day or two ahead and refrigerate it until time to use. For the chocolate sauce In a medium saucepan, combine the cocoa powder, sugar, flour, and salt. Whisking steadily, slowly pour in the milk to make a smooth paste. Bring the mixture to a boil and cook about 30 seconds to cook off the raw floury taste, and then remove from the heat and add the chopped chocolate. Stir until smooth, cover loosely with plastic, and cool to room temperature, stirring occasionally to help it cool and prevent a skin from forming. Just before serving the cr??pes, whip the cream until it just forms soft peaks. Stir about one-quarter of the whipped cream into the chocolate to lighten it, and then carefully fold the rest of the whipped cream into the sauce until well blended. To finish Spread about 2 Tbs. of the filling on the underside of a cr??pe (reheat the filling slightly if it's cold from the refrigerator). Fold the cr??pe in half, and then in half again to make a quarter circle. Repeat with the remaining cr??pes, dividing the filling evenly. You can do this early on the day of serving and just keep the filled cr??pes covered at room temperature. In a large frying pan, heat 2 Tbs. of butter over medium heat until sizzling. Add the filled cr??pes to the pan without crowding them (do this in batches if you need to). Cook the cr??pes until warmed through and browned on each side, about 1 min. per side. Add more butter if necessary to the pan during cooking. Arrange 3 cr??pes on each plate and drizzle a generous ribbon of chocolate sauce on top, passing more sauce at the table. Serve immediately. *-=*=-* Sears 15 Portraits for Only $4.99! *-=*=-* Sears Portrait Studio,15 Portraits for Only $4.99! http://4wm.us/?l=1909 go here< /A> *-=*=-* -F-R-E-E-Surprise- *-=*=-* -=*=-W!N "A Chocolate CD for Sept! The -draw will take place on 09/30/04 -Enter by emailing us your Christmas crafts, links, ideas. we need more. ( enter as many time as you have ideas) Chocolate_at84u@hotmail.com -=*=-Please vote for Pakadevas:) We ( you & me ) can be # 1 !!! aol link -=*=-More recipes on the -page: aol link *Smiles* Mother & Daughter. Patsy & Kay *S* ---Important-Disclaimer at the bottom of this page. aol link Pakadevas Chocolate Recipes PO Box 377, Frontier Dr. Robert's Arm NL Canada A0J1R0 *Con`tact: rpkdv@hotmail.com |
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October05, 2004 - Chocolate Recipes >> |
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