Recipe Archive - 30 March 2008

Ingredients & Instructions:
1 10-inch angel food cake, cut or torn into pieces approximately 1-1/2 inch square. Put them into a very large mixing bowl and set aside.

Oil a 10-inch tube pan or 9 x 13 x 3 inch rectangular plan. Set aside.

Preparation
Custard Sauce:
In a small bowl put 1/2 cup cold water. Sprinkle 1 envelope (1 tablespoon, 7 grams) unflavored gelatin over the water and set aside.

In a medium size bowl add 6 extra large egg yolks and beat slightly. Add 1/2 cup sugar, 1/2 cup Sherry or dry Marsala wine and 1/4 cup water.

Transfer mixture to a heavy saucepan and cook over medium heat, stirring constantly until custard thickens (thermometer should read 170 degrees). Do not allow to boil.

Remove from heat and immediately strain into a clean bowl. Gently blend in the softened gelatin. Set mixture aside.

Put 2 cups whipping cream into a large bowl and beat until cream begins to thicken. Gradually add 1/4 cup sugar, 1 tablespoon pure vanilla extract plus 1 tablespoon Marsala or Sherry. Beat until creamy-thick. Refrigerate.

Place the bowl of warm custard sauce over a larger bowl with ice covering the bottom. Stir gently with spatula until the custard sauce becomes cold and begins to thicken. Remove custard sauce from ice and fold in the chilled whipped cream.

Pour half of the custard cream mixture over the angel food cake. Using a large spatula, fold the cream into the cake. Add the remainder of custard cream and continue to fold until all the cake pieces are well coated.

Pour into the oiled pan. After half the mixture has been transferred, tap the pan to settle the contents to ensure no air holes are present. Add balance of mixture.

Cover and refrigerate the dessert cake until fully set (6-8 hours or overnight). The cake must be used soon after because the gelatin may not hold more than a day or two.

To Serve:
Whip 1 cup heavy cream (1-1/2 cups if using the rectangular pan) with 1 tablespoon Sherry or Marsala and 1 tablespoon pure vanilla extract.

Unmold the custard cake onto a serving platter and ice with whipped cream mixture. Garnish the cake with seasonal berries and mint or geranium leaves, or grated chocolate.

Serve with a pitcher of strawberry-raspberry sauce or a thin chocolate sauce.



ISSN 1938-7385 Volume 13, Number 53 This Week's Contents 1. Polish Easter Babka 2. Italian Custard Cake 3. Chicken Gorky 4. Tuna Avocado Sandwich Spread

1. Polish Easter Babka submitted by rcoen 1 pkg. dry yeast 1/4 c. lukewarm milk 1/4 c. lukewarm water 1/4 c. sugar 1/4 c. butter 3 eggs 3 c. flour 1/4 tsp. salt 1/4 c. candied fruits, finely chopped 1/4 c. raisins 1/4 c. blanched slivered almonds, finely chopped and heated to enhance flavor Dissolve yeast in milk and water. Add 1/2 teaspoon sugar; stir and set aside in a warm place. In a large bowl, combine butter, remaining sugar, eggs, flour and salt. When yeast mixture bubbles, beat into flour mixture until smooth. Clean sides of bowl. Cover with a damp cloth and let rise in a warm place until doubled in bulk, 1 hour or more. Stir in fruits, raisins, and nuts, and turn onto a lightly floured board. Knead 1-2 minutes. Put dough in a greased 2 quart mold or loaf pan. Cover. Let rise until doubled in bulk, 45-60 minutes. Preheat oven to 375 degrees. Bake 35 minutes or until golden brown. Remove from pan immediately. Serve with sweet butter.

2. Italian Custard Cake submitted by rcoen Ingredients & Instructions: 1 10-inch angel food cake, cut or torn into pieces approximately 1-1/2 inch square. Put them into a very large mixing bowl and set aside. Oil a 10-inch tube pan or 9 x 13 x 3 inch rectangular plan. Set aside. Preparation Custard Sauce: In a small bowl put 1/2 cup cold water. Sprinkle 1 envelope (1 tablespoon, 7 grams) unflavored gelatin over the water and set aside. In a medium size bowl add 6 extra large egg yolks and beat slightly. Add 1/2 cup sugar, 1/2 cup Sherry or dry Marsala wine and 1/4 cup water. Transfer mixture to a heavy saucepan and cook over medium heat, stirring constantly until custard thickens (thermometer should read 170 degrees). Do not allow to boil. Remove from heat and immediately strain into a clean bowl. Gently blend in the softened gelatin. Set mixture aside. Put 2 cups whipping cream into a large bowl and beat until cream begins to thicken. Gradually add 1/4 cup sugar, 1 tablespoon pure vanilla extract plus 1 tablespoon Marsala or Sherry. Beat until creamy-thick. Refrigerate. Place the bowl of warm custard sauce over a larger bowl with ice covering the bottom. Stir gently with spatula until the custard sauce becomes cold and begins to thicken. Remove custard sauce from ice and fold in the chilled whipped cream. Pour half of the custard cream mixture over the angel food cake. Using a large spatula, fold the cream into the cake. Add the remainder of custard cream and continue to fold until all the cake pieces are well coated. Pour into the oiled pan. After half the mixture has been transferred, tap the pan to settle the contents to ensure no air holes are present. Add balance of mixture. Cover and refrigerate the dessert cake until fully set (6-8 hours or overnight). The cake must be used soon after because the gelatin may not hold more than a day or two. To Serve: Whip 1 cup heavy cream (1-1/2 cups if using the rectangular pan) with 1 tablespoon Sherry or Marsala and 1 tablespoon pure vanilla extract. Unmold the custard cake onto a serving platter and ice with whipped cream mixture. Garnish the cake with seasonal berries and mint or geranium leaves, or grated chocolate. Serve with a pitcher of strawberry-raspberry sauce or a thin chocolate sauce.

3. Chicken Gorky submitted by rcoen 3 lbs boneless chicken breast 2 ounces vodka, heated 1 tablespoon tomato paste 5 tablespoons butter 1 tablespoon all-purpose flour 1 1/2 cups sour cream or plain yogurt 4 tablespoons crumbled feta cheese 1/2 teaspoon black pepper 1/2 teaspoon salt 1/2 tablespoon dried parsley leaves 1 minced garlic clove 3/4 cup chicken broth 1/4 cup chopped onion Brown chicken in butter with the chopped onions. Pour heated vodka over the chicken and onions. Add the garlic, salt, pepper, and parsley. Remove chicken from the pan, dredge in the flour, add the tomato paste, and chicken broth to the pan. Stir-in the sour cream and feta cheese. Bring to a boil, stirring constantly. Add the chicken again to the mixture, reduce heat and simmer for 20-30 minutes. Arrange the chicken in a deep casserole dish. (Note: At this point this dish may be frozen or refrigerated for later cooking to finish.) Pour the mixture over the chicken and cook in preheated 350 degree F oven and cook for 20 minutes or until brown on top.

4. Tuna Avocado Sandwich Spread submitted by butterflydog 1 can solid albacore tuna drained 1 ripe avocado 1 Tbs mayonnaise 1 Tbs fine chopped white sweet onion salt pepper Fresh chopped cilantro or basil to taste soft sandwich rolls or croissants as needed Made this for a spring luncheon and very well received. In a bowl mash avocado with fork and mix in drained tuna with a fork. The avocado makes the mixture very creamy. Blend in the mayo, salt and pepper , onions and add fresh herbs to taste. Place mixture atop split croissants or split soft rolls. Serve at once. Double recipe as needed. Each recipe may make 3 to 4 sandwich fillings. If desired serve with potato chips and pickles on the side.

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