| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 575.1 | Zabaglione | PARSEC::PESENTI | JP | Mon May 04 1987 23:13 | 22 |
|
That's pronounced "zah-bahl-YON-ay"
It's the richest, lightest, simplest Italian dessert to make.
In the top of a double boiler, mix 1 Tbsp sugar, 2 Tbsp Marsala, and 1 egg
yolk (multiplied by the number of servings...x12 wouldn't hoit for 10 people).
Whisk it till it looks light and smooth. Put it over boiling water, but make
sure the top half does not touch the water! Whisk it lots more, until it
thickens. Optionally, add some grated orange zest.
Either make it in advance, and pour it into wine glasses for serving cold (it
tends to set up as it cools, so don't try to serve it from a bowl), or make it
on the spot, and serve it warm (mmmmm personal fave).
(As far as what to do with a dozen egg whites, there are lots of frugal
things, or you can cook em and give em to the pet, or just chuck em!)
- JP
ps You could try this recipe x1 to get the hang of the mixing/taste.
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| 575.2 | Semi-Freddo alla Frutta | CURIE::JOY | Expensive but worth it | Tue May 05 1987 16:52 | 27 |
| Zabaglione was one of the suggestions I was going to make. My favorite
is Biscuit Tortoni. I thought I brought the recipe to work with
me but I didn't so I'll post it tonight. Its fast and simple and
like an ice cream so you can make it in advance and serve it in
individual portions. I'll include one other easy one here though
now.
Semi-Freddo alla Frutta
(Fruit "Semi-Freddo")
2 bananas 1 cup candied cherries
1 pear 1/2 cup Cointreau
1 peach 2 cups whipping cream
1 slice pinapple 3/4 cup powdered sugar
Peal bananas, pear and peach. Cut, with pinapple, into small pieces.
Place in a bowl with cherries and pour Cointreau diluted in water
over fruit. Let stand 2-3 hours in refrigerator. Whip cream, add
powdered sugar and fruit, well drained. Mix lightly. Pour into a
2-quart mold; refrigerate for 3-4 hours. Unmold and serve immediately.
(To unmold more easily place in a pan of hot water for a second).
You could probably substitute any fruits you wanted or use canned
fruits, whatever is easier.
Debbie
|
| 575.3 | Sicilian Cassata | CURIE::JOY | Expensive but worth it | Tue May 05 1987 17:03 | 31 |
| Although this is officially not Italian, but Sicilian, its still
real good!
Sicilian Cassata
Cake:
2 cups granulated sugar (can be cut to 1 cup for a less sweet
cake)
1 1/2 lb. ricotta
1 cup candied chopped fruit
1 tbsp. chopped semi-sweet chocolate
1 jigger rum
1 lb. pound cake
Icing:
1 egg white
1 1/2 cups powdered sugar
1 tsp. lemon juice
1 doz. candied cherries
Put sugar in a small pan with some water and bring to a boil. Remove
from heat; let cool. Add ricotta, candied fruit, chocolate, and
rum; mix well. Cut pound cake into 1" slices and line a round baking
dish. Pour in ricotta mixture and cover with rest of pound cake.
Let stand 2-3 hours in refrigerator.
Turn over on serving dish and cover with icing made with egg white,
powdered sugar and lemon juice, beaten stiff. Decorate with candied
cherry halves. Set in refrigerator for 1/2 hour before serving.
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| 575.4 | Biscuit Tortoni and Cannoli filling | CURIE::JOY | Expensive but worth it | Thu May 07 1987 22:31 | 48 |
| Sorry to take so long to put the Tortoni recipe in but our LAT has
been down with the modems on it. These are my favorite dessert.
<Biscuit Tortoni>
2 c. whipping cream
1 c. finely crumbled soft cocnut maccaroons (6 cookies)
1/2 c. sifted confectioner's sugar
Dash salt
1/4 c. rum
1 1/2 tsp. vanilla
1/2 c. chopped toasted almonds
6 maraschino cherries, halved
Combine 1/2 cup of the whipping cream, the macaroons, sugar and
salt. Chill for 30 minutes. Stir rum into chilled mixture. Combine
remaining cream and vanilla; beat just til soft peaks form. Fold
in chilled macaroon mixture.
Spoon into paper-bake-cup-lined muffin cups. Sprinkle with toasted
almonds, place a cherry half atop each. Cover and freeze 3 hours
or overnight. Makes 12.
They look really nice if you can find foil or decorated paper muffin
liners.
A note on home-made cannoli - I'm assuming you're talking about
BUYING the cannoli shells pre-made, because to make those shells
is HARD WORK! I made them for Thanksgiving one year and it took
almost all day to make the shells and fill them. If you can find
cannoli shells, stuff them with the following mixture:
4 1/2 c. ricotta cheese
1 c. granulated sugar
1 tbsp. vanilla
1/4 cup chopped semi-sweet chocolate pieces
Combine ricotta, sugar and vanilla. Depending on firmness of cheese,
stir or beat til smooth. Fold in chocolate. Cover, chill. Makes
20 cannolis.
Enjoy!
Debbie
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| 575.5 | | SWSNOD::RPGDOC | Dennis (the Menace) Ahern 223-5882 | Wed May 20 1987 12:59 | 8 |
| RE: .5 "Sicilian Cassata"
The recipe I've used substitutes Strega or orange liquer for the
rum and the frosting is a mix of black coffee, unsalted butter and
semi-sweet chocolate. See 318.0 for recipe, but don't use the
quantities I did unless you're having a BIG party.
|
| 575.6 | cream of wheat cake | NAVIER::SAISI | | Wed Dec 12 1990 18:43 | 5 |
| Does anyone have a recipe for an Italian dessert that is a made
with cream of wheat and I think rum, and has a pudding layer too
I believe. This was something served at my relative's house when
my great aunt was alive.
Linda
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| 575.7 | farina dessert | TYGON::WILDE | illegal possession of a GNU | Mon Jan 07 1991 18:17 | 8 |
| > Does anyone have a recipe for an Italian dessert that is a made
> with cream of wheat and I think rum, and has a pudding layer too
> I believe. This was something served at my relative's house when
> my great aunt was alive.
Farina is the basis for the cake...I cannot remember the recipe, but I do
remember eating a cake made with farina..maybe this will help narrow down
the recipe...Italian cookbooks out there anywhere?
|