This issue "C"   02-27-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!
 
 
Index
1. Chocolate Almond Soufflé Extravaganza
2. Coco Loco
3. Crusty Parmesan Chicken
4. Cumberland Rum Pudding
5. Curried Vegetable Dip
 
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1. Chocolate Almond Soufflé Extravaganza

YIELD: 20 servings
DIFFICULTY: **Intermediate
PREPARATION: 1 1/4 hours plus baking and chilling times

Chocolate Almond Soufflé Layers:
1/3 cup Godiva Dark Chocolate Truffle Cocoa
2 tablespoons all-purpose flour
6 oz. almond paste
1/2 cup granulated sugar, divided
1/2 cup warm tap water
6 large egg whites, at room temperature
1/8 teaspoon cream of tartar

Chocolate Mousse:
3 (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1/3 cup water
1 cup granulated sugar, divided
6 large egg whites, at room temperature
1 1/2 cups (3 sticks) butter, at room temperature

Chocolate Curls:
2 (1.5 ounces each) Godiva Dark Chocolate
Confectioners' sugar

Make the soufflé layers:
1. Preheat oven to 325°F. Line two 9-inch round cake pans with parchment  or waxed paper.

2. Mix cocoa and flour in small bowl; set aside.

3. Break up almond paste into small pieces and place in food processor bowl. Add 1/4 cup sugar. Cover and pulse until mixture resembles coarse meal. Add water and pulse until smooth. Add cocoa mixture and pulse until combined. Turn mixture into large bowl.

4. Whip egg whites with cream of tartar in large mixing bowl until foamy, using an electric mixture on high speed. Gradually add remaining 1/4 cup sugar, beating until soft peaks form.

5. Stir 1/4 of the meringue into the cocoa/almond mixture to lighten it. Fold in remaining meringue, using a large rubber spatula. Spread mixture in prepared pans.

6. Bake for 18 to 20 minutes or until center of each layer is firm to the touch. Cool completely in pans on wire racks.


Make the chocolate mousse:
1. Place chocolate in microwave-safe bowl. Microwave on high for 1 minute. Stir until smooth. Keep chocolate slightly warm.

2. Combine water and 3/4 cup sugar in small saucepan. Cook over low heat, stirring with a metal spoon until sugar is dissolved, about 3 to 4 minutes. Dip a clean pastry brush in water and wash down any sugar crystals on the inside of saucepan. Increase heat to medium and bring mixture to a boil. Cook, without stirring, until the syrup registers 240°F. on candy thermometer*, about 5 to 8 minutes. When syrup reaches 230°F., start beating the egg whites.

3. Whip egg whites in large mixing bowl until foamy, using an electric mixer on high speed. Gradually add remaining 1/4 cup sugar, beating until soft peaks form.

4. Pour sugar syrup into beaten egg whites in a thin, steady stream, using medium speed. Increase the speed to medium-high and whip 5 minutes more or until the meringue is cool and forms stiff peaks.

5. Place butter in large mixing bowl. Add chocolate to butter in several additions, beating with a hand-held electric mixer until creamy. Stir about 1/2 cup meringue into chocolate mixture to lighten it. Then gently fold remaining meringue into chocolate mixture in three additions.


Assemble the dessert:
1. Line work surface with parchment or waxed paper. Dust with confectioners' sugar. Invert each soufflé layer onto prepared parchment and remove parchment rounds.

2. Slide two wide metal spatulas under one of the layers and transfer to serving plate. (The layers are very fragile. Don't worry if one tears-it will be covered by mousse.) Reserve about 1 1/2 cups mousse. Spread the remaining mousse over layer. Top with other layer. Refrigerate assembled dessert and reserved mousse for 30 minutes to firm up. Prepare chocolate curls.

3. Spread reserved mousse on top and sides of dessert.

4. Cover top of cake with chocolate curls, using a small metal spatula to carefully transfer curls. Refrigerate for at least 4 hours before serving. (Can be assembled up to one day ahead and refrigerated.) Dust with confectioners' sugar before serving.


Make the chocolate curls:
Break each bar into 4 squares. Take one square at a time and hold it in the palm of your hand about 15 to 30 seconds to warm it. Gently pull a vegetable peeler across the bottom of the square, making 1 1/4-inch long curls. Warm square as needed. You should get 6 to 8 curls from each square. Use the leftover pieces of chocolate to make smaller curls.

*If you don't have a candy thermometer, cook as directed. Test syrup by letting it drip off spoon. It should resemble a long thread.

Source: Godiva.com Recipe

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2. Coco Loco

3/4 oz dark rum
3/4 oz coconut rum
1/2 oz cream of coconut
1/2 oz papaya juice
1/2 oz orange juice
1/2 oz pineapple juice
1/4 oz Grenadine
crushed ice
maraschino cherry
pineapple wedge

Blend first seven ingredients with crushed ice until smooth.  Garnish
with a cherry and pineapple.
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3.                  Meat and Poultry:
              Crusty Parmesan Chicken
 
                from At Your Service
         Southern Recipes, Places and Traditions
           ___________________________________
 
INGREDIENTS:
 
2 cups dry bread crumbs
3/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1-1/2 teaspoons paprika
1-1/2 teaspoons garlic salt
1-1/2 teaspoons pepper
3/4 cup (1-1/2 sticks) unsalted butter
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
12 boneless skinless chicken breasts
 
TO PREPARE:
 
Line a 9x13-inch baking dish with foil.  Mix the bread crumbs, Parmesan cheese, parsley, paprika, garlic salt and pepper in a bowl.  Melt the butter in a saucepan.  Stir in the Worcestershire sauce and dry mustard.  Dip the chicken in the butter mixture.  Roll in the crumb mixture until coated.  Arrange in the prepared baking dish.  Pour the remaining butter mixture over the chicken.  Bake at 350 degrees for 50 to 60 minutes or until the chicken is cooked through.
 
YIELD: 12 servings
 
Note:  This recipe may also be prepared as an appetizer by cutting the chicken into strips and baking for about 30 minutes.  Serve with honey mustard sauce for dipping. 
Makes about 36 appetizers.
            ___________________________________
 
Copyright 2001 by The Junior League of Gwinnett and North Fulton Counties, Inc.  All rights reserved.
 
Visit The Junior League of Gwinnett and North Fulton Counties, Inc. web site to purchase copies of At Your Service.
 
The Junior League of Gwinnett and North Fulton Counties, in Atlanta, Georgia, is a non-profit organization of women dedicated to voluntarism.  We are committed to developing the potential of women through training, leadership opportunities, and service.  Our purpose is to strengthen our community by creating and implementing collaborative volunteer projects.  Proceeds from the sale of At Your Service will provide funding for our Junior League of Gwinnett and North Fulton Counties' projects.
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4. Cumberland Rum Pudding

Ingredients:
12 oz self-rising Flour
5 oz butter or margarine
1 rounded tbsp Cocoa Powder (NOT sweetened hot chocolate mix)
2 tbsp hot water
5 oz Caster sugar
1 egg, beaten
2 tbsp milk

Filling:
2 oz butter, softened
4 oz soft brown sugar
1 tbsp rum, or Finely grated rind and juice of half an orange
1 oz raisins
1/2 level tsp ground cinnamon

Directions:
Sieve the flour into a large mixing bowl.  Rub the butter into the
flour to form fine crumbs. 
Blend the cocoa powder with the hot water, and add to the flour mixture with the sugar, beaten egg and milk.  Beat till smooth. 
Place two thirds into a greased 2-pint pudding basin.  With the back of a spoon, spread it evenly over the base and sides to within 1" of the basin, leaving a hollow in the middle. 
Place all the filling ingredients into a bowl and beat until smooth and well mixed.  Place the filling in the hollow, and smooth over.  Spread the remaining sponge mixture over the filling.  Cover securely and steam for 1-1/2 hours.  Turn out and serve with lashings of custard.

Source: Recipe Ross 
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5.    Appetizers, Salads and Breads:
                Curried Vegetable Dip
 
                from Atlanta Cooknotes         
 ___________________________________
 
INGREDIENTS:
 
1/2 cup mayonnaise1/2 cup plain yogurt or sour cream2 teaspoons wine vinegar1/8 teaspoon pepper1/2 teaspoon garlic salt1/4 teaspoon thyme1/2 teaspoon curry powder2 teaspoons chili sauce2 teaspoons chopped chives2 tablespoons grated onion
 
TO PREPARE:
 
Mix all ingredients and chill overnight.  Serve with fresh vegetables, especially carrots, cauliflower, and broccoli.  It is also good on a ham sandwich.
 
AMOUNT:  1 cup            ___________________________________
 
Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.
 
Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbook.htm) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.
 
The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.
 

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A CraftELady Mailing
Julia G
Tulare CA

 

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