A French invention that is absolutely delicious.
Battered Cream Cheese-Stuffed Mushrooms
FILLING Mix 8 oz onion/chive cream cheese, 1/4 tsp ea pepper, gar/pwder, cayenne, 1/2 tsp salt, tsp Tabasco.
FILL MUSHROOMS Stuff 24 lge button mushroom caps w/ heaping tea Filling. Dredge in flour; dip in beaten egg, coat w/ Panko.
(NOTE redo egg/bread crumbs for thicker, crunchy coating).
Set on counter 10 min then freezer 30 min---helps prevent cr/cheese ooze. Fry golden brown on med.
SERVE hot w/ lemon wedges.
BREADING STATIONS flour, beaten egg, Panko.
A cup of cappuccino is a treat by itself......but somebody turned it into a cake. God bless the Italians.
Cappuccino Ice Cream Cake
CAKE Mix 400 g grated almond paste, 4 eggs, 4 tbl cocoa, zested lemon.
Center-bake in buttered/parchmented springform 350 deg 20 min. Cool.
Remove/wash rim; replace.
FILLING Whip 500 ml cream really thick. Add 2 1/2 tbl
Nestle espresso, 100 ml conf. Add 3 egg yolks, 3 tbl Baileys (or Amaretto).
ASSEMBLY Pour Filling over Cake; saran pan/freeze. Remove 20
min before serving; blanket w/ grated white and dark chocolate.
UNMOLD Carefully hold bottom of pan under warm tap water a few sec.
Transfer to cutting board; remove paper. Cut triangular wedges. Let stand a few min.
SERVE napped with warm fudge sauce (to gild the lily) .......and a blissful cup of hot espresso.