Recipes Included On This Page White Chocolate Sauce White Wine, Almond and Cornmeal Cake - French Witches' Froth (Boszorkdnyhab) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * White Chocolate Sauce Recipe By : Essence of Emeril Episode#: EE0041 Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups heavy cream 4 ounces white chocolate -- chopped In a saucepan heat cream to simmering over high heat. Reduce heat to medium and whisk in chocolate until melted. Gently simmer sauce 20 minutes. Cool to room temperature. Yield : about 1 cup. Source : Essence of Emeril Episode#: EE0041 © 2003 Television Food Network Contributed to the FareShare Gazette by Dee in response to a request; 2 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 451 Calories; 43g Fat (81.2% calories from fat); 3g Protein; 19g Carbohydrate; 2g Dietary Fiber; 122mg Cholesterol; 38mg Sodium. Exchanges: 1/2 Non-Fat Milk; 8 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * White Wine, Almond and Cornmeal Cake - French Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter plus more for the pan 1 1/2 cups flour plus more for the pan 4 teaspoons baking powder 1/2 teaspoon coarse salt 2/3 cup yellow cornmeal 2/3 cup slivered almonds 1 cup sugar 2 large eggs -- lightly beaten 1 cup chardonnay Preheat oven to 350F. 1. Butter a 9-inch square pan. Line the bottom with parchment paper; butter and flour the pan. Set aside. 2. Sift the flour and baking powder into a food processor; add the salt. 3. Add the cornmeal and almonds, pulsing to combine with the flour. 4. Cut the butter into small cubes. 5. Add the butter and sugar to the food processor; pulse to combine. 6. Continue pulsing until the mixture forms crumbs that just begin to come together. 7. Add the eggs and wine; pulse until smooth. 8. Pour the batter into the prepared pan; place in oven and cook for 45- 55 minutes. It will spring back when gently pressed. 9. Let cake rest 10 minutes then turn out onto a rack to finish cooling. 10. Serve with macerated strawberries. Cooking with Wine, French Cooking @ about.com Contributed to the FareShare Gazette by ChupaBabi; 1 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 386 Calories; 17g Fat (41.1% calories from fat); 7g Protein; 49g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 354mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 3 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Witches' Froth (Boszorkdnyhab) Recipe By :Encyclopedia of European Cooking; edited by Musia Soper Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds apples 4 ounces castor sugar -- (very finely granulated sugar) 1 tablespoon apricot brandy 2 egg whites -- stiffly beaten 1/2 pint cream -- (10 fluid ounces) Bake the apples until soft then remove the peel and core. Mash the pulp with a fork; add the sugar and brandy; fold in the stiffly beaten egg whites. Chill and serve with whipped cream over the top. Hungarian cooking section of the Encyclopedia of European Cooking. Source : "Encyclopedia of European Cooking; edited by Musia Soper; 1969. Spring Books, London" MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 8 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1154 Calories; 63g Fat (47.6% calories from fat); 14g Protein; 141g Carbohydrate; 23g Dietary Fiber; 209mg Cholesterol; 200mg Sodium. Exchanges: 1 Lean Meat; 8 1/2 Fruit; 12 Fat.

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