Posted on 12/24/2005 12:23:34 PM PST by summer
This is a great site for Christmas recipes.
al = all over the country!
Carlo, I was expecting you to do a thread like this, but I saw the other thread -- and realized there would probably not be any recipes! :)
1) Dip the first 18 ladyfingers in the espresso, and line the bottom of the 12 x 9 pan with them. Sprinkle half of the chopped chocolate, and add a generous dusting of the cocoa to the ladyfingers; set aside.
- 30 Italian ladyfingers, divided
- 2 1/2 C. strong warm espresso
- 2 ounces chopped chocolate, divided
- Unsweetened cocoa, for dusting
- 6 egg yolks
- 3/4 C. sugar
- 1 1/4 lb.. mascarpone cheese
- 2 C. heavy cream
- 1/3 C. sugar
- 1 1/2 T. dark rum
2) Combine the yolks and 3/4 cup of sugar and mix on high with a mixer about 10 minutes. By hand, mix in the mascarpone until incorporated and relatively lump-free; set aside.
3) With a mixer or by hand, whip the cream, 1/3 cup sugar and rum until stiff peaks are formed. Add the mascarpone mixture and whip again until homogeneous.
4) Spread half of the egg/cheese filling on the ladyfingers in the pan. Soak the remaining ladyfingers in espresso and make a second layer (with spaces in between the ladyfingers). Sprinkle with remaining filling evenly over the ladyfingers, and lightly sprinkle with more cocoa.
5) Wrap, refrigerate and chill 4 to 6 hours. Before serving, sprinkle again with a light dusting of cocoa.
Slice and serve with a spoon or spatula.
Carlo, a million marry Christmasses to you for the tiramasu recipe...last one I had was truly dreadful.
summer, thanks for starting this thread, as I missed the earlier one, plus I'm interested in new and different (for moi) Christmas recipes.
Did you once live in FL?
My great and good German friend sent me this 100-year-old German recipe for red cabbage, the best stuff I've ever tasted. She got it from her gran back in Berlin...Their tradition is Goose and Red Cabbage for Christmas dinner.
100 YEAR OLD GERMAN RED CABBAGE RECIPE
In a larage pot sautee a couple of onions in bacon (since you won't have goose drippings like I have!***) -shred one head of red cabbage (for four servings), (It'll shrink when cooked)
add 2 tart apples, cut and peeled of course
cinnamon, bay leaves, garlic, brown sugar, a boullion cube or two - try to get a Knorr, - nutmeg, cloves, caraway seeds (unless you absolutely hate them-)
salt & pepper of course, a dash of wine-vinegar, -
simmer for at least 1/2 hour,- longer is better-
then add 1/2 bottle of a decent red wine- French is best- but Zinfandel will do, whatever you would drink- (if you wouldn't drink it, then don't cook with it, either, ok?)
simmer it for another 15-30 minutes, -cabbage should be soft-, and preferably made 2-3 days before you serve it. like us, it gets better with age...
ha.
Well, maybe.
If you want to - you can "marinate" your shredded red cabbage for a couple of days, with all the spices I mentioned- but it's actually too late for that now, if you are serving it Xmas...
>>
***** GOOSE HINTS TIPS AND SECRETS
And the goose- Stuff the goose with 2 tart apples and a cut-up potato, and then throw that away before serving- it'll soak up the fat and will be inedible.
Be sure to prick the hips in several places - well, that's what I call it- on the goose when it is roasting, and suck out the drippings from the bottom of the pan with a syringe-type doo-dad- a baster I guess- (sort of like liposuction- Germans were way ahead of our plastic surgery!)-
save it in a bowl, you'll get a lot.
Use some of that to saute the onions and put it into the cabbage when it's been cooked- it does add flavor- to a lot of things, white cabbage, home-fries etc.
Yes, it's calories- so move your popo and go for a 30-minute hike every day (for the rest of your/our lives!) or get a bike, like the Germans do...they do more like 2 hours daily-
don't think about it, enjoy!
This is a terrific recipe website period. It's my favorite and I use it all the time.
Thanks for posting the site.
I think this is a favorite around Deerborne, MI
Stuffed Camel
Ingredients:
1 Medium Camel
4 Lambs
20 chickens (Rosted)
150 Eggs (Boiled)
40 Kilos of Tomatoes
Salt and Seasonings
Directions:
1. Stuff eggs into tomatoes
2. Stuff tomatoes into chickens
3. Stuff chickens into lambs
4. Stuff lambs into camel
5. Roast until tender
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