| Recipes 2 |
| Double Chocolate Blender Mousse Ingredients: 1 3-ounce bar white chcolate, broken up 1/2 pint heavy cream, about 1 cup 1 6-ounce pkg semisweet chocolate chips, about 1 cup 1/4 cup granualted sugar yolks of 3 large eggs 1/2 tsp vanilla extract 2 tbsps unsalted butter, softened Optional: White or dark chocolate leaves, or other decoration of choice Stir white chocolate and 2 tbsps cream in small heavy saucepan over low heat until chocolate is melts and mixture is smooth. Set aside. Combine chocolate chips, sugar, egg yolks and vanilla in blender. In second smallsaucepan over medium-high heat, bring remaining cream just to boil; pour immediately into blender; process on high speed 1 minute until blended and chips are melted. Add butter; process briefly to blend. Spoon mousse mixture over into six 4-ounce ramekins. Drizzle about 1 1/2 tbsps white chocolate mixture over mousse in each ramekin; run thin knife at random through chcolates to produce marbled effect. Refrigerate at least 3 hrs or overnight until firm. Serve decorated with chocolate leaves, if desired. 6 servings |
| Crunchy Pickle & Ham Appetizer ** Hey all you ***Minne SNOW tans*** out there...this is pretty reminiscent of pickle dogs that you've had at the State Fair. mmmmm...yummy...hehe.. =) Ingredients: 1 pkg (12oz) smoked cooked ham 1 jar (24 oz) Kosher dill spears, drained 1 tub (8 oz) soft cream cheese Pat ham and pickle spears dry with paper towel. Spread 13 ham slices each with about 1 tbsp cream cheese. Top each with 1 pickle spear; roll up. Refrigerate 1 hr or overnight. Cut each pickle roll into 4-6 pieces to serve. Makes 62-78. |
| Hot and Sour Soup Prep time: 30 mins Cooking time: 30 mins Serves: 4 people Ingredients: 4 oz lean pork fillet 4 driend Chinese mushrooms 1/3 cup bamboo shoots, sliced 1 square beancurd, diced 2 tbsps sunflower or vegetable oil 5 cups light, clear stock, or hot water plus 2 chicken bouillon cubes 1 tsp cornstarch 2 tbsps cold water 1 tsp sesame oil Marinade: 1 tbsp light soy sauce 3 tbsps brown vinegar 2tbsps water 1 tsp sesame oil salt pepper Garnish: fresh coriander Directions: Soak Chinese nushrooms for 20 minutes in hot water. Meanwhile, slice pork into thin slivers. Make the marinade by combining light soy sauce, brown vinegar, water, sesame oil, and salt and pepper. Pour over pork and leave for 30 minutes. Drain mushrooms. Remove and discard stalks. Slice caps very finely. Remove pork from marinade and reserve marinade. Heat wok, and add sunflower or vegetable oil. When hot, stir-fry pork, mushrooms and bamboo shoots for 2 minutes. Add stock and bring to a boil. Simmer for 10 mins. Add beancurd, marinade, salt and pepper to taste. Slake cornstarch in 2 tbsps of cold water. Add to soup and allow to simmer. |
| Egg Custard Tart (One of the traditional Chinese dishes you can find with Dim Sum) Pastry: 1 1/2 cups all purpose flour 6 tbsp margarine, softened but not melted 3 tbsp water Filling: 2 eggs 6 tbsps sugar 1/2 cup water Directions: Mix flour with margarine, water, and baking powder. Knead until smooth. Divide dough into 4 equal parts. Then divide each part into thirds, roll each piece into a ball, making 12 balls of dough. Preheat oven to 250 degrees F. Flatten one ball slightly. Roll with a rolling pin into a 4" circle. Gently press into an ungreased muffin tin. Repeat with remaining dough. Bake on next to lowest rack for 20 mins. While the pastry shells are baking, prepare filling. In a small bowl, mix eggs, sugar and water. Beat with a fork until the sugar dissolves. Pour the mixture through a strainer into another bowl. Remove muffin tin from oven. Fill pastry-lined tins 3/4 full with strained filling. Return to oven and bake 25-30 mins until the tops are shiny and just slightly firm. Cool slightly and remove tarts from tin. Serve warm. |
| Deep Fried Shrimp Sauce: 4 tbsp water 1 tbsp soy sauce 2 tsp vinegar 1 tsp sesame oil 1 tbsp sugar 1/4 tsp tsp salt 1/8 tsp red cayenne pepper Batter: 1 egg 4 tbsp water 1 tbsp vegetable oil 4 tbsp flour 4 tbsp cornstarch 1/2 tsp salt 1/4 tsp baking soda 1 lb large shrimp- 12 pieces peeled 3 cup vegetable oil Directions: Mix sauce ingredients in small pot, bring to boil, remove fom heat. Beat egg and mix with batter ingredients. Cook-heat vegetable oil large frying pan over med-high heat. Coat each piece of shrimp with batter drop into hot oil, cut side down until golden brown. |
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