February 18th, 2008 by alice
Tags: Fried, Rice, Spam
INGREDIENTS
- 1 (12 ounce)canSpam
- 2cupsketchup(more or less to taste)
- 3-4cupscooked rice(day old)
- 2tablespoonscanola oil
- 2tablespoonssesame oil
- 1mediumonion, chopped
- 4eggs
- 1/4cup of choppedgreen onions
- 1dashTabasco sauce (optional)
DIRECTIONS
- Chop the Spam into 1/2 inch pieces, fry with the cooking oil on medium/high heat.
- Add the chopped round onion, cook until the onions are clear.
- Add the sesame oil.
- Immediately add the cold rice. Keep stirring and tossing to heat up the rice, when the rice starts to get hot and loosen up.
- Slowly add the ketchup. Keep stirring until the rice is covered with the ketchup and until the desired taste is achieved.When done, set aside.
- Grab another frying pan and fry the eggs. When the eggs are done, scoop some of the rice in a bowl, top with an egg and garnish with the chopped green onion.
- Serve with Tabasco.
- This recipe typically does not work too well with freshly cooked rice.
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February 18th, 2008 by alice
Tags: Bete, Cake, Chocolate, Flourless, Noire
INGREDIENTS
-
Cake
- 1cupwater
- 3/4cupsugar
- 9tablespoonsunsalted butter, diced
- 18ouncesbittersweet chocolateor semisweet chocolate, chopped
- 6largeeggs
-
Ganache
- 1cupheavy cream
- 8ouncesbittersweet chocolateor semisweet chocolate, chopped
- lightly sweetened whipped cream
DIRECTIONS
- For Cake:.
- Preheat oven to 350. Butter 10 inch springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy duty foil around outside of pan, bringing foil to top of rim. Combine water adn sugar in saucepan. Bring to boil over medium hear, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
- Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
- Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
- For Ganache:.
- Bring whipping cream to wimmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about two hours.
- Do Ahead: Can be made 2 days ahead. Cover and keep refrigerated.
- Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and werve with shipped cream.
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February 18th, 2008 by alice
Tags: Black, Brownie, Delight, Layered, White
INGREDIENTS
-
Blondie
- 1 1/2cupsall-purpose flour
- 1tablespoonunsweetened cocoa powder
- 3/4teaspoonbaking powder
- 1/2teaspoonsalt
- 6tablespoonsbutter
- 1cupbrown sugar
- 1teaspoonvanilla extract
- 2eggs
- 1/2cup corsely choppeddry roasted peanuts
-
Cheesecake
- 2 (8 ounce)packagescream cheese
- 2/3cupsugar
- 2eggs
- 1/3cupall-purpose flour
-
Brownie
- 1 1/2cupsall-purpose flour
- 6tablespoonsunsweetened cocoa powder
- 2teaspoonsbaking powder
- 1/2teaspoonsalt
- 1/2cupbutter
- 1 1/3cupssugar
- 2eggs
- 2/3cupcreamy peanut butter
- 1cupmilk
-
Garnish
- 2 (2 7/8 ounce)packageschocolate mousse mix
- 1cupmilk(or jar chocolate frosting)
- choppeddry roasted peanuts
- chocolate shavings
- caramel topping
DIRECTIONS
- Line 13×9 inch pan with foil covering all sides.
- To make Blondie Layer: Mix flour, cocoa, baking powder and salt. In another bowl beat butter, sugar and vanilla until creamy. Beat in egg, one at a time. On low, beat in flour mixture. Stir in peanuts. Spread into pan; level top.
- To make Cheesecake Layer: Beat cream cheese until smooth. Add sugar, eggs and flour. Gently spoon over Blondie layer and carefully smooth over.
- To make Brownie Layer: Stir in flour, cocoa, baking powder, and salt. In another bowl beat butter and suger until creamy. Add eggs one at a time. Add peanut butter. On low spead add 1/2 the flour mixture then add 1/2 the milk. Repeat. Gently spoon over Blondie layer and carefully smooth over. Place a tent of aluminum foil over the top of the pan (make sure to “tent” the foil because otherwise the top brownie layer will stick to the foil and it wont look good).
- Bake at 350 degrees covered for 1 hour, remove foil and bake 25-30 minutes longer. Place on rack to cool 30 minutes. Refrigerate at least 2 hours or up to 24 hours.
- Garnish: Either prepare chocolate mousse mix according to directions using only 1 cup milk and spread on top or melt a jar of chocolate frosting for 30 seconds in the microwave and pour over the top (if you do this you’ll want to refrigerate for an additional hour). Once on serving plate garnish with carmel topping, chocolate shavings and chopped peanuts. Yummm!
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February 18th, 2008 by alice
Tags: Chantilly, Frosting
INGREDIENTS
- 1cupevaporated milk
- 1cupwhite sugar
- 3egg yolks, beaten
- 1/2cupbutter
- 1teaspoonvanilla extract
- 1 1/3cups flakedcoconut, and (optional) or choppedmacadamia nuts (optional)
DIRECTIONS
- Combine milk, sugar, egg yolks, butter and vanilla in the top portion of a double boiler, or in a bowl placed over a saucepan of boiling water.
- Cook over medium heat until thick, about 12 minutes, stirring constantly to keep the eggs from scrambling and the frosting from clumping.
- Remove from heat. Add coconut and/or nuts if desired. Cool, stirring occasionally, until thick enough to spread.
- Makes enough to frost a 9- by-13-inch cake or two 8-inch layers.
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February 18th, 2008 by alice
Tags: Fruit, Macadamia, Mousse, Nut, Passion, Toffee
INGREDIENTS
-
For the passionfruit mousse
- 1 3/4cupspassion fruit puree
- 3/4cuporange juice(NO PULP)
- 2teaspoonsgelatin powder
- 3cupsheavy cream
- 1 1/4cupssugar
-
For the MacNut toffee
- 1 1/2cupssugar
- 1/2cupwater
- 1/4cuphoney
- 1/4cuprum
- 2cupsmacadamia nuts, toasted & chopped
- 4ouncesunsalted butter
DIRECTIONS
- First prepare the mousse, as you will need to chill it for at least an hour before serving.
- For the mousse:.
- In a saucepan combine passionfruit puree, orange juice and gelatin.
- Heat through until gelatin has been dissolved.
- Remove from the heat and place in a bowl over and ice bath stirring constantly until the mixture starts to thicken.
- While the mixture is cooling whip the heavy cream and sugar until stiff peaks form.
- When the passionfruit has thickened add it to the whipped cream and mix throughly to combine.
- Chill for at least an hour before serving.
- For the mac nut toffee:.
- In a heavy sauce pot combine all ingredients except the nuts.
- Using a candy thermometer cook this mixture to 220 degrees.
- Then add mac nuts and continue cooking until it reaches 300 degrees and immediately remove from the heat.
- Pour on to a silpat lined half sheet pan. spread out evenly and allow to cool. When cool rough chop the toffee into small pieces.
- The toffee can be stored in an airtight container for 4-5 days.
- Before serving, lightly fold pieces of the macadamia toffee into the passionfruit mousse.
- For an added touch, serve topped with whipped cream!
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