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plum jam
| General Recipes
Cooking receipe to make plum jam under category General Recipes. You may find some video clips related to this receipe below.plum jam1.8kg plums washed halved and stoned4large oranges finely grated rind and juice250ml water1.8 kg preserving sugarMethodI Place prepared plums rind and juice of oranges
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Dinah Cocktail
| Drink Master
Cooking receipe to make Dinah Cocktail under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/4 Lemon 1/2 tsp Powdered Sugar 1 1/2 oz Blended Whiskey Shake well with ice and strain into cocktail glass. Serve with a mint leaf.[
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Glazed Chestnuts Recipe
| Holiday
Type: Glazed Chestnuts Free Cooking Recipe - Holiday Amazing! Ingredients / Directions # 1lb. (450g) fresh chestnuts# 2 oz. (50g) butter# salt and pepper# stock # Put the chestnuts into a saucepan and cover with cold water# Bring to the boilpeel off both layers of skin while the che
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Santa Fe Turkey Roast Recipe
| Thanks Giving
Type: Santa Fe Turkey Roast Free Cooking Recipe - Thanks Giving Unbelievable! Ingredients / Directions 1 package boneless turkey breast roast2 cloves garlicminced1 teaspoon chili powder1 teaspoon salt1/2 cup(s) apple jelly1/2 cup(s) barbecue sauce Rub turkey breast roast all over with
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Type: Chocolate Bondage with Lush Chocolate Sauce Free Cooking Recipe – Cakes
Good stuff!
Ingredients / Directions
Cake
1 pound high quality semisweet chocolate
4 tablespoons water
2 teaspoons vanilla extract
1 tablespoon flour
3 tablespoons granulated sugar
10 tablespoons unsalted butter
softened
4 egg yolks
4 egg whites Butter an 8-inch springform pan. Line with wax paper and butter the paper. Set oven rack in center of oven and preheat oven to 425 degrees F. Chop chocolate fine. Melt chocolate
with the water
in the top of a double boiler over barely simmering water (or microwave
uncovered
on MEDIUM
stirring every 20 to 30 seconds after the first 3 minutes
until only a small solid chunk of chocolate remains). Remove from heat and stir until completely melted and smooth. Add vanilla extract.
Whisk in flour
sugar and butter. Whisk in egg yolks
one by one. Batter should be the consistency of frosting. Beat egg whites to stiff peaks. Fold into chocolate base. Pour into prepared pan and bake 15 minutes. Let cool in oven with door ajar.
Run knife around cake to loosen sides. Remove springform sides. Invert cake onto a serving platter or cake pedestal. Carefully lift off pan bottom and peel away wax paper. the top will sink
forming a basin
as it cools completely. Fill basin with Lush Chocolate Sauce.
Lush Chocolate Sauce
8 (1 ounce) squares chocolate
1 cup(s) heavy cream
1/2 cup(s) granulated sugar
Chop chocolate evenly. In a saucepan
heat half the cream with the sugar until it boils. Remove from heat. Add chocolate and stir until it melts and mixture is smooth. Add remaining cream and stir until thick and smooth. Decorate by piping Framboise Chantilly Cream around the base of the cake. Chill immediately. To serve
remove from refrigerator 30 minutes before serving. Slice with a knife dipped in hot water
then wiped dry.
Framboise Chantilly Cream
1 cup(s) cream
1 tablespoon confectioners” sugar
1 1/2 teaspoons Framboise
Chambord or raspberry liqueur*
In a cold bowl and with cold beaters
whip cream
sugar and Framboise to stiff peaks. Store
covered with plastic wrap
in the refrigerator until ready for use
up to 24 hour(s).
Makes 2 cup(s)s.
