1 pound mascarpone cheese 1 cup heavy cream 1 cup sugar 1 tsp vanilla 3 TBsp kaluha or italian brandy double shot (appx 1/2 cup espresso) cocoa powder chocolate shavings/pieces
On stove top, combine sugar and vanilla with 1/2 cup of water and heat until sugar is dissovled. Remove from heat and add espresso and kaluha.
In mixing bowl, beat heavy cream until peaks form. Fold softened mascarpone into cream.
Dip ladyfingers in expresso syrup and line bottom of dish. Cover with cheese mixture. Alternate layers of ladyfingers, cheese, and cocoa powder- ending with cheese layer. Sprinkle with chocolater shavings and refrigerate.
5 dried ancho chilies, soaked in boiling water, drained, seeded and chopped 4 fresh Anaheim chilies, seeded and chopped 3 cups chopped peeled tomatoes 1 large white onion, diced 7 garlic cloves, minced 2 Tbs. canola oil 6 cups chicken stock 2 cups water 1 1/2 lb. cooked chicken, cut into 1/2-inch dice 2/3 cup chopped fresh cilantro, plus leaves for garnish Vegetable oil for deep-frying 6 corn tortillas, cut into strips 2 inches long 6 oz. crumbled queso fresco or shredded jack cheese 1 avocado, pitted, peeled and sliced
In a large bowl, combine the ancho and Anaheim chilies, the tomatoes, onion and garlic. Working in batches, coarsely puree in a blender. Transfer to another bowl.
In a Dutch oven over medium-high heat, warm the canola oil until almost smoking. Add the chili mixture and cook, stirring occasionally, for 15 minutes. Stir in the stock and water. Bring to a boil, reduce the heat to medium-low and simmer for 20 minutes. Stir in the chicken and chopped cilantro.
Meanwhile, in a deep fryer, pour in vegetable oil and heat to 375°F according to the manufacturer’s instructions. Working in batches, fry the tortilla strips until crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
Ladle the soup into warmed bowls. Garnish with the tortilla strips, cilantro leaves, cheese and avocado slices and serve immediately. Serves 6.
Duncan Hines Butter Recipe Gold Cake Mix Mix as directed (use butter) Bake at 350 in 9x13 pan 25 min. Remove and quickly sprinkle topping. Return to oven and bake 20 additional minutes. Top with confectioner sugar when cooled
Topping (cut together with pastry blender) 2 sticks butter 1/2 c white sugar 1/4 tsp salt 2 c flour 1 tbsp cinnamon
You can use margarine in place of butter if you choose.
Tiramisu
ReplyDelete1 pound mascarpone cheese
1 cup heavy cream
1 cup sugar
1 tsp vanilla
3 TBsp kaluha or italian brandy
double shot (appx 1/2 cup espresso)
cocoa powder
chocolate shavings/pieces
On stove top, combine sugar and vanilla with 1/2 cup of water and heat until sugar is dissovled. Remove from heat and add espresso and kaluha.
In mixing bowl, beat heavy cream until peaks form. Fold softened mascarpone into cream.
Dip ladyfingers in expresso syrup and line bottom of dish. Cover with cheese mixture. Alternate layers of ladyfingers, cheese, and cocoa powder- ending with cheese layer. Sprinkle with chocolater shavings and refrigerate.
The kielbasa was from Loft's Market in Weedsport...
ReplyDeleteBest Kielbasa in the area.
Chris's tortilla soup recipe...
ReplyDelete5 dried ancho chilies, soaked in boiling water,
drained, seeded and chopped
4 fresh Anaheim chilies, seeded and chopped
3 cups chopped peeled tomatoes
1 large white onion, diced
7 garlic cloves, minced
2 Tbs. canola oil
6 cups chicken stock
2 cups water
1 1/2 lb. cooked chicken, cut into 1/2-inch dice
2/3 cup chopped fresh cilantro, plus leaves for
garnish
Vegetable oil for deep-frying
6 corn tortillas, cut into strips 2 inches long
6 oz. crumbled queso fresco or shredded jack
cheese
1 avocado, pitted, peeled and sliced
In a large bowl, combine the ancho and Anaheim chilies, the tomatoes, onion and garlic. Working in batches, coarsely puree in a blender. Transfer to another bowl.
In a Dutch oven over medium-high heat, warm the canola oil until almost smoking. Add the chili mixture and cook, stirring occasionally, for 15 minutes. Stir in the stock and water. Bring to a boil, reduce the heat to medium-low and simmer for 20 minutes. Stir in the chicken and chopped cilantro.
Meanwhile, in a deep fryer, pour in vegetable oil and heat to 375°F according to the manufacturer’s instructions. Working in batches, fry the tortilla strips until crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
Ladle the soup into warmed bowls. Garnish with the tortilla strips, cilantro leaves, cheese and avocado slices and serve immediately. Serves 6.
Aunt Carol's Crumb Cake
ReplyDeleteDuncan Hines Butter Recipe Gold Cake Mix
Mix as directed (use butter)
Bake at 350 in 9x13 pan 25 min.
Remove and quickly sprinkle topping.
Return to oven and bake 20 additional minutes.
Top with confectioner sugar when cooled
Topping (cut together with pastry blender)
2 sticks butter
1/2 c white sugar
1/4 tsp salt
2 c flour
1 tbsp cinnamon
You can use margarine in place of butter if you choose.