Emeril's Tiramisu Delight

Yield: 4 - 6 servings.

Ingredients:
Hot Milk Sponge
MILK, 1/4 cup
BUTTER, 2 teaspoons butter
FLOUR, 1-1/4 cups
BAKING POWDER, 1 teaspoon
EGGS, 3
SUGAR, 1-1/4 cups
EGG YOLKS, 3

Ingredients:
Mascarpone Cream
ESPRESSO COFFEE, 1/2 cup + 2 tablespoons
HOT WATER, 1/2 cup + 2 tablespoons
GRAND MARNIER, 3 tablespoons
MASCARPONE, 1 cup
RUM, 2 tablespoons (Substituted Marsala wine on "Emeril Live")
EGGS, 3 separated SUGAR, 6 tablespoons (Substituted 3 tablespoons on "Emeril Live")
HEAVY CREAM, 1 cup (Substituted 3 cups on "Emeril Live")
VANILLA, 1/4 teaspoon vanilla
SALT, a pinch
COCOA POWDER, enough to sprinkle
POWDERED SUGAR, enough to garnish

Emeril's Substitutes
(1) He substituted Marsala wine for the rum,
(2) he used 3 tablespoons of sugar instead of 6, and
(3) he used 3 cups of heavy cream instead of 1 cup.

Directions
Sponge Cake
1.Preheat the oven to 350 degrees.
2.Grease and lightly flour an 9 by 13-inch sheet tray.
3.Heat milk and butter until the butter melts.
4.Stir the flour and baking powder together.
5.Put the eggs, sugar, and yolks in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
6.Fold in the flour mixture and the milk.
7.Pour into the prepared pan.
8.Bake for 10 - 15 minutes or until done.

Directions:
Mascarpone Cream
1.Combine the espresso, water and the Grand Marnier, set aside.
2.Combine the mascarpone and the rum in a large bowl, beat until smooth.
3.In a medium bowl, beat the eggs yolks, and 3 tablespoons of the sugar together until smooth.
4.Set over a hot water bath and beat for 3 minutes until light and foamy.
5.Remove from the heat, and without waiting beat this mixture into the mascarpone mixture.
6.Set aside.
7.Whip the cream until the cream holds a firm shape.
8.Fold in vanilla.
9.In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
10.Then fold the whipped cream into the remaining mascarpone mixture.
11.Set aside.
12.Beat the egg whites and salt on medium until foamy.
13.Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry.
14.Fold the egg whites, all at once into the mascarpone.

Directions:
Tiramisu
Assembly Cut the sponge cake in half crosswise.
Place in a pan large enough to fit the halved sponge cake snugly.
Moisten the cake with half of the espresso mixture.
Top with half of the mascarpone mixture, spreading it out evenly.
Sprinkle generously with cocoa powder, and powdered sugar.
Top with the other half of the sponge cake layer.
Moisten with the remaining espresso mixture.
Top with the remaining mascarpone mixture, spreading evenly.
Sprinkle generously with the cocoa powder and powdered sugar.

Refrigerate, uncovered, for 2 hours.


http://www.pastrywiz.com/season/tira4.htm

A Bed of Basil Noodles

8 Servings Prep: 30 min. + standing
Cook: 5 min.

Ingredients
1-1/4 cups fresh basil leaves
3 cups all-purpose flour
3 eggs
1/4 cup plus 1 tablespoon water
2 teaspoons Crisco® Extra Virgin Olive Oil or Canola Oil

Directions
1.Place basil in a food processor; cover and process until finely chopped.
2.Add flour; process until blended.
3.Add eggs, water and oil.
4.Process for 15-20 seconds or until dough forms a ball.
5.Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
6.Cover and let rest for 30 minutes.
7.Divide into fourths.
8.On a floured surface, roll each portion of dough to 1/16-in. thickness.
9.Roll up jelly-roll style and cut into 1/4-in. slices.
10.Separate and unroll the slices.
11.Hang to dry or let stand on a clean towel for 1 hour.
12.Cook noodles in boiling salted water for 4-5 minutes or until tender; drain.

Yield: 8 servings.

Nutrition Facts: 1 cup equals 208 calories, 3 g fat (1 g saturated fat), 79 mg cholesterol, 27 mg sodium, 36 g carbohydrate, 1 g fiber, 7 g protein. Basil Noodles published in Taste of Home August/September 2008, p26
http://www.tasteofhome.com/Recipes/Basil-Noodles

Stuffed Tuscanny Chicken...

Ingredients
4 medium skinless,boneless chicken breast (pounded to 1/4-inch thick)
4 oz. Fontina cheese, crumbled or sliced
1 cup bottled roasted red sweet peppers
12 fresh sage leaves or 1 tsp dried sage, crushed
1/4 cup all-purpose flour
2 tablespoons olive oil
1 cup dry white wine or chicken broth

Directions
1.Sprinkle chicken with black pepper.
2.For each roll, place 1/4 of the cheese, roasted peppers and sage on a piece of chicken.
3.Fold sides up, roll up chicken.
4.Roll in flour to coat.
5.In a large skillet, cook chicken rolls in hot oil over medium heat about 5 minutes or until brown on all sides.
6.Remove from rolls from skillet.
7.Add wine or broth to skillet.
8.Bring to a boil, reduce heat.
9.Simmer , uncovered about 2 minutes or until liquid is reduced to 1/2 cup.
10.Return chicken rolls to skillet.
11.Cover and simmer for 7 to 8 minutes or until chicken is no longer pink.
12.To serve, trim ends of chicken rolls.
13.Cut rolls into 1/4-inch slices.

http://www.grouprecipes.com/70608/tuscany-stuffed-chicken-breast.html

Crisp Caraway Twists

9 Servings
Prep/Total Time: 30 min.
Ingredients
1 egg
1 tablespoon water
1 teaspoon country-style Dijon mustard
3/4 cup shredded Swiss cheese
1/4 cup finely chopped onion
2 teaspoons minced fresh parsley
1-1/2 teaspoons caraway seeds
1/4 teaspoon garlic salt
1 sheet frozen puff pastry, thawed

Directions:
1. In a small bowl, beat egg, water and mustard; set aside.
2. In another bowl, combine the cheese, onion, parsley, caraway seeds and garlic salt.
3. Unfold pastry sheet; brush with egg mixture.
4. Sprinkle cheese mixture lengthwise over half of the pastry.
5. Fold pastry over filling; press edges to seal.
6. Brush top with remaining egg mixture.
7. Cut widthwise into 1/2-in. strips; twist each strip several times.
8. Place 1 in. apart on greased baking sheets, pressing ends down.
9. Bake at 350° for 15-20 minutes or until golden brown. Serve warm.

Yield: about 1-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 179 calories, 10 g fat (3 g saturated fat), 32 mg cholesterol, 185 mg sodium, 16 g carbohydrate, 2 g fiber, 5 g protein. Crisp Caraway Twists published in Taste of Home December/January 2000, p31

From: http://www.tasteofhome.com/Recipes/Crisp-Caraway-Twists