Recipes Included On This Page Decadence Cake - Earl Grey Infused Deep Dish Turkey and Dressing Surprise Diana's Chocolate Brandy Cake Doug's Cabbage (Not Rolls) Doug's Turkey Enchiladas Dried Fruit, Cinnamon & Red Wine Compote Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Decadence Cake - Earl Grey Infused Recipe By : Brix Restaurant, Yountville, CA Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces unsweetened chocolate -- (cocoa block) 4 1/2 ounces Bittersweet chocolate [as Felchlin Maracaibo 65%] 3 ounces strong Earl Grey Tea -- (fluid ounces) 1/4 cup sugar 4 1/2 ounces unsalted butter 3 eggs 1/4 ounce sugar 1. Chop and combine chocolates in a large bowl. Bring tea and sugar to a boil and pour over chocolate, stir until melted, stir in butter. Return to a double boiler if necessary. 2. Combine eggs, sugar and vanilla in a mixing bowl and whip to soft ribbons. 3. Fold eggs into chocolate mixture. 4. Pour into 6 buttered and sugared ramekins or loaf pans. ***Refrigerate 4 hours or overnight. 5. Bake at 325*F in a waterbath until set. It will look like a creme brulee. Approximately 30 to 40 minutes. 6. Chill 4 hours or overnight. 7. To Unmold: place ramekin in hot water and invert onto a tray lined with plastic wrap or parchment paper. 8. Return to fridge until ready to serve Recipe courtesy of Brix Restaurant, Yountville, CA http://www.drinkwine.com/food Contributed to the FareShare Gazette by Gary; 26 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 407 Calories; 39g Fat (76.9% calories from fat); 7g Protein; 20g Carbohydrate; 5g Dietary Fiber; 140mg Cholesterol; 35mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 7 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Deep Dish Turkey and Dressing Surprise Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups turkey meat -- chopped 2 1/2 cups mashed potatoes -- (2 1/2 - 3 cups) [fresh, leftover or instant] 2 1/2 cups dressing/stuffing -- (2 1/2 - 3 cups) [fresh, leftover or instant] 1 can Cream of Mushroom soup 2 tablespoons butter Deep glass baking dish Salt and pepper to taste Generously butter baking dish, layering mashed potatoes and turkey into dish. In bowl, mix soup with the dressing, then spoon mixture over the top of turkey and potatoes. Cover with aluminum foil. Bake at 350 degrees F. for 25 - 30 minutes, until hot and bubbly. Serves 4, garnish with chilled cranberry sauce. Simple and surprisingly yummy! Contributed to the FareShare Gazette by Yvonne; 1 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 11g Fat (51.8% calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 624mg Sodium. Exchanges: 1 Grain(Starch); 2 Fat. * Exported from MasterCook * Diana's Chocolate Brandy Cake Recipe By :Repas de Deux; The Alberta Ballet Company; 1985 Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces digestive biscuits -- (250 g) 8 ounces unsalted butter -- (250 g) 8 ounces dark chocolate -- (250 g) 2 eggs 3 ounces sugar -- (85 g) 2 tablespoons brandy -- (25 mL) 4 ounces glace cherries -- (125 g) 4 ounces chopped walnuts -- (125 g) 1 cup whipping cream, whipped -- (250 mL) Digestive biscuits are similar to graham wafers which may be substituted if absolutely necessary. Crush the digestive biscuits with a rolling pin. Melt the butter and chocolate together over low heat. Beat together the eggs and sugar until light and fluffy. Add to the chocolate mixture. Add the digestive biscuits, brandy and 3/4 of the cherries and walnuts. Mix together. Pour into a 6-inch (15 cm) springform pan (with a removable base). Chill for several hours in the refrigerator. Decorate the top with the remaining cherries and walnuts. Just before serving, decorate with piped whipped cream. Contributor's note: This cake is very rich so a little goes a long way. It freezes well. Makes 8 to 10 servings. Contributed by Caroline de L. Davies. From Repas de Deux, coordinated and compiled by Caroline de L. Davies for The Alberta Ballet Company; 1985. Hallie's comment: This is obviously not a "true" cake. Digestive biscuits can be found in stores carrying foods from Britain. In Canada several supermarket chains carry them under a number of brand names as well as "store brands". They are also probably available on the internet. They are a wholemeal cookie (biscuit) that is not overly sweet. McVitie's Hobnobs might be interesting here too. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 392 Calories; 33g Fat (71.6% calories from fat); 5g Protein; 24g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 6 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Doug's Cabbage (Not Rolls) Recipe By :Doug Irvine Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 cabbage leaves parboiled until limp 1/2 pound ground pork -- (225 g) 2 cups cooked rice -- day old (2 to 3 cups) [500 to 750 mL] 1 garlic clove -- chopped fine 1 small onion -- chopped fine salt and freshly ground black pepper -- to taste **Sauce** 1 small onion -- chopped fine 1 garlic clove -- chopped fine 4 ounces chopped chilies -- (125 g) [1 can] 1/4 teaspoon cumin -- (1 mL) 1/4 teaspoon oregano -- (1 mL) 1/2 cup chicken stock -- (125 mL) Make the sauce and keep it hot. For a chile head, add some more chile powder, or your favorite hot sauce! Mix the pork, rice, garlic and onion together thoroughly (hands are best) and layer a couple of the largest leaves in the bottom of an oiled casserole dish. Layer some of the meat mixture over this, and cover with more cabbage leaves. Continue until all of the meat and rice is used and all the leaves as well. Place this in a very slow oven, 250F (120C) for an hour or so, uncovered. Check for moisture, cover with the sauce and back into the oven for another hour. Then cover casserole, and go for another hour and take out and let rest. Serve this with scalloped potatoes, sprinkled with ground chiles! MC format, name and metric conversion by Hallie. :) Contributed to the FareShare Gazette by Doug; 6 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 322 Calories; 13g Fat (35.6% calories from fat); 14g Protein; 37g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 317mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Doug's Turkey Enchiladas Recipe By :Doug Irvine Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 10 inch flour tortillas 2 cups cooked turkey -- shredded 1 clove garlic -- peeled and minced 1 can chopped green chiles -- (4 ounces) 1 medium onion -- fine chopped 3 tomatoes -- peeled and chopped 8 ounces aged cheddar cheese -- grated Red Chile Sauce 1 tablespoon shortening 2 tablespoons red ground chile powder 2 tablespoons commercial chile powder 2 tablespoons flour -- or masa if you have it 2 cups water -- or chicken stock salt, to taste freshly ground black pepper, to taste 1/4 teaspoon oregano 1/4 teaspoon cumin Melt shortening, add chile powders, flour, spices, and mix well while heating...add stock or water, and blend while cooking. Let this simmer for about ten or fifteen minutes, and keep it warm while making the enchiladas. Simmer onion, garlic and tomatoes in a little oil, until onion transparent. Add green chiles, and cook until reduced to about half volume, taste for seasoning and add salt & pepper to taste. Add the turkey and simmer for about 5 - 10 minutes, or until further reduced. You do not want this mixture too wet. Warm tortillas to make them pliable, then fill each one with a couple of tablespoons of filling, and roll up. Place the finished enchiladas in a greased shallow pan, large enough to hold eight, and cover with some of the Red Chile sauce. Put the cheese on top of this, and more red sauce. Bake uncovered at 350F for about 10 minutes or a little longer. These taste terrific. If you wish to use hotter chile peppers, go for it! Cheers, Doug in BC Any left over filling, makes a great sandwich! - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 447 Calories; 18g Fat (36.6% calories from fat); 24g Protein; 46g Carbohydrate; 3g Dietary Fiber; 56mg Cholesterol; 552mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat. NOTES : Formatted in MasterCook by Art Contributed to the FareShare Gazette by Doug; 15 December 2002. www.fareshare.net * Exported from MasterCook * Dried Fruit, Cinnamon & Red Wine Compote Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces dried apricots 8 ounces pitted dates -- finely chopped 4 ounces dried Mission figs -- coarsely chopped 4 ounces raisins 1 3/4 cups sweet red wine -- kosher if desired 1 teaspoon ground cinnamon 1/2 cup chopped almonds -- lightly toasted 1/4 cup nuts Soak apricots in warm water until plumped, about 30 minutes; drain and coarsely chop. Place in a saucepan along with dates, figs, raisins, wine and cinnamon. Cook over medium heat, stirring occasionally, until mixture thickens; stir in almonds. Spread the mixture on a shallow platter. Garnish with nuts and serve with sponge cake or cookies, if desired. Source : "Meals.com" NOTES : Make this dessert for Passover or simply when you're craving something sweet but not too heavy. Contributed to the FareShare Gazette by Fatima; 18 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 269 Calories; 8g Fat (23.0% calories from fat); 5g Protein; 52g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fruit; 1 1/2 Fat.

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