Recipes Included On This Page Baileys Baked Alaskas on Madeira Cake Baked Sweet Potato Wedges Black Forest Cake (Foret Noire) Buffalo Burger with Tomatillos, Cilantro and Lime Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baileys Baked Alaskas on Madeira Cake Recipe By :The New Irish Table by Margaret M. Johnson Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Madeira Cake** 1/2 cup unsalted butter -- (1 stick) 1/2 cup granulated sugar 4 eggs 2 cups self-rising flour grated zest and juice of 1 lemon 2 tablespoons candied lemon peel 2 tablespoons superfine sugar **Baked Alaskas** 3 tablespoons ground almonds -- (3-4) 4 scoops Haagen-Dazs Baileys Irish Cream ice cream 3 tablespoons brandy -- (3-4) 4 egg whites 1 pinch cream of tartar 1/2 cup superfine sugar Confectioners' sugar -- for dusting Madeira cake, a simple pound cake sometimes sprinkled with candied lemon peel, is so-called because it was traditionally served with a glass of Madeira. Here it substitutes for sponge cake as the base for a deceptively simple, yet impressive Irish version of baked Alaska. The recipe is featured in Baileys Pure Indulgence, a cookbook published by Baileys. TO MAKE THE CAKE: Preheat the oven to 350 degrees F. Grease and flour a 9- by-5-inch loaf pan. In an electric mixer, cream the butter and granulated sugar together until light and fluffy. Add 2 of the eggs, one at a time, beating well after each addition. Add 1/2 cup of the flour and beat thoroughly. Add the remaining eggs, the remaining 1 1/2 cups flour, lemon zest and juice; beat again. Spoon the batter into the prepared pan and bake for 30 minutes. Press the candied lemon peel into the top of the cake, sprinkle with the superfine sugar and bake 30 minutes longer or until the cake is lightly browned and a skewer inserted in the center comes out clean. Remove from the oven and let cool on a rack. Remove the cake from the pan. TO MAKE THE BAKED ALASKAS: Spread the almonds out on a plate. Roll each scoop of ice cream in the almonds; place on a baking sheet and freeze for 30 minutes. Cut the cake into four 1/2-inch-thick slices and trim to make each slice a square. Drizzle with brandy. Place the slices a few inches apart on a baking sheet; put a scoop of ice cream in the center of each slice and return to the freezer. Preheat the oven to 450 degrees F. In a large bowl, beat the egg whites and cream of tartar until soft peaks form. Beat in the superfine sugar, 1 tablespoon at a time, until stiff, glossy peaks form. With a rubber spatula, spread the meringue over the ice cream to cover. Bake for 5 minutes or until the meringue is lightly browned. To serve, place a baked Alaska on each plate and dust with confectioners' sugar. Source : "The New Irish Table by Margaret M. Johnson"; page 137 Copyright : "(c)2003 by Margaret M. Johnson; ISBN 0-8118-3387-9" Contributed to the FareShare Gazette by Mary; 10 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 695 Calories; 32g Fat (42.5% calories from fat); 18g Protein; 79g Carbohydrate; 3g Dietary Fiber; 274mg Cholesterol; 930mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 5 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Baked Sweet Potato Wedges Recipe By : Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium sweet potatoes 4 tablespoons olive oil 1/2 cup all-purpose flour 4 tablespoons brown sugar 1 teaspoon pepper 2 teaspoon paprika 1/2 teaspoon salt Wash each sweet potato and slice into 6 or 8 wedges, depending on size of the potato. Place potato wedges in bowl of water and soak for 15 minutes. Preheat oven to 425 degrees F. and generously spray a nonstick baking sheet with cooking spray. Drain potatoes and pat dry with paper towels. Put potatoes and olive oil in large re-sealable plastic bag. Combine dry ingredients in a small bowl. Add to the plastic bag and toss to coat. Arrange wedges on prepared baking sheet and bake for 20 minutes. Turn potatoes and bake another 20 minutes or until tender and golden brown. If desired, finish under the broiler. Makes 12 Servings Serving Size: 4 wedges Contributed to the FareShare Gazette by Art; 24 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 5g Fat (30.4% calories from fat); 2g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 99mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Black Forest Cake (Foret Noire) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 whole eggs 250 grams sugar -- (9 ounces) 120 grams cake flour -- (4 1/3 ounces) 30 grams cornstarch -- (1 ounce) 30 grams unsweetened Dutch Process cocoa -- (1 ounce) 400 grams 35% whipping cream, liquid -- (14 ounces) 150 grams sour cherries -- (5 ounces) 1 deciliter Kirsch -- (3.5 ounces) 100 grams sugar -- (4 ounces) (for the syrup) 100 grams chocolate shavings -- (4 ounces) Buttery Sponge Cake (Genoise): Beat the eggs and 4 ounces sugar until mixture turns pale yellow. Add slowly flour, cocoa and cornstarch, sieved. Pour into a buttered oven-proof pan and bake at 200C (300F or Gas 6-7) for 35 minutes. Garnish: Cut the sponge cake into three parts (horizontally). Make a syrup with 4 ounces sugar and 1 cup water. Set aside to cool. Add Kirsch to the syrup, when cold. Whip the cream with 2 ounces sugar until the mixture is firm (Chantilly, as it is called). Spread Chantilly on bottom part of the sponge cake. Spread half of the sour cherries on top of the Chantilly. Place second layer of sponge cake on top and add more Chantilly cream. Add more cherries, keeping enough for the decoration. Place third layer of sponge cake on top of the other two layers. Cover the whole cake with Chantilly cream. Sprinkle chocolate shavings on top of the cake. Decorate with Chantilly dollops, with a cherry on top of each dollop. Refrigerate for two hours. Serve with a sweet white wine. From http://www.recette-dessert.com/foret-noire-r15.htm) Translated and forwarded by Claudia Contributed to the FareShare Gazette by Claudia; 15 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buffalo Burger with Tomatillos, Cilantro and Lime Recipe By :Little Burger Bible by Zella Eppinger" page 59 Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound tomatillos -- husked, rinsed and thinly sliced 1 large sweet onion -- thinly sliced 1/3 cup fresh lime juice -- including pulp 1/2 cup fresh orange juice -- including pulp 1 cup fresh cilantro -- chopped 1 tablespoon black pepper 1 teaspoon red pepper flakes 1 1/2 pounds ground buffalo 12 slices pesto bread -- or any bread Sharp stoneground mustard -- for garnish Escarole -- for garnish Tomatillos, cilantro and lime give this burger a modern, slightly south-of-the-border flavor. In a medium bowl, mix tomatillos, onion, lime and orange juices, cilantro, pepper and pepper flakes. Set aside. Shape buffalo into 6 patties. Heat grill to medium. Cook patties, flipping frequently, until well browned and a meat thermometer shows internal temperature of 160 degrees. Toast bread on grill. Serve with tomatillo mixture and garnish with mustard and escarole. Source : "Little Burger Bible by Zella Eppinger" page 59 Copyright : "(c)2003 Bristol Publishing Enterprises, Inc.; ISBN 1-55867-282-6" Contributed to the FareShare Gazette by Mary; 2 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 29 Calories; trace Fat (8.3% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Fat.

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