Cookaholics Bulletin Board

Funnily enough I live in a place called Zug...

Enjoy the recipes.

Mary

Those sound wonderful Mary. Thanks for posting them.

Mary, these recipes just call to me. My goodness! I especially am intrigued by the following:
I followed your link; everything looks fabulous. Something that caught my attention was http://www.wildeisen.ch/rezepte/kochen/rezept/details/brombeer-eiscake/. The only thing I recognize in the recipe is zucker. Just wondering if any of you can tell me the name of the recipe?

Why am I thinking "I know a little German" ?

Fuzzy, thanks for the laugh. I got a very early start and needed something to brighten my day (my daughter had to be at the airport at 5:45, she is going on an art class trip to Madrid, not to be confused with her trip to Egypt earlier in the year... when I die I want to come back as her).

Jenny, wow that does look good. It didn't catch my eye I guess...

It is a blackberry ice cake. The blackberry part is pureed blackberries mixed with egg yolk, zucker and whipped cream. You then take hazelnut macaroons, crush them up, moisten them with kirsch and then mix with more whipped cream. You then layer blackberry stuff, a layer of crushed meringue, a layer of the macaroon mixture, more meringue and top with the rest of the blackberry mixture. Freeze. Eat, If you want the recipe let me know.

I will get those other recipes translated soon. This afternoon perhaps if I can stay awake.

Mary

Caramelized Orange Endive

serves 4 as a side

4 Belgian Endive
1 heaping Tb. sugar
40 gm (1.4 oz) freshly squeezed orange juice
1/2 dl dry vermouth or half white wine and half dry sherry
4-6 sprigs of thyme
salt, pepper

Remove any brown leaves from chicory. Cut in half lengthwise. Remove hard core making sure that the endive stay together. If you don't like the lightly bitter taste of endive, soak it in warm water for 5 minutes and then pat dry.

Slowly heat the sugar in a nonstick pan until it melts to a rich brown color. Add the endive, cut side down, and let cook briefly. Turn. Add the orange juice, vermouth and thyme. Season with salt and pepper. Cook over high heat until the liquid is almost all cooked away. Baste the endive with the liquid frequently while it is cooking. Season if necessary.

The endive in the photo looks like it still has some crunch to it.

The rest will come...

The grapefruit banana jam calls for something called jelly sugar (sugar with pectin in it). Can you get this?

Mary

Thank you so much Mary! That blackberry ice cake sounds really good. I don't want to trouble you with all the translations: I'll try the google translator and see how it goes. As for the other recipes, I'd love it, no rush.

Jelly sugar? Hmm. I've never heard of this. Do they mean powdered pectin since it kind of looks like sugar?

Not so much trouble, recipes are easy to translate.

No, the jelly sugar is sugar mixed with pectin (I don't even think you can buy it alone, I am not much of a jam maker). You use it to sweeten and set your jam.
Mary

Rosemary Pineapples with Pine Nut Parfait
serves 6-8
Parfait:
50 g (1.7 oz) pine nuts
2 egg yolks
20g (.75 oz) sugar (1)
1 tsp. vanilla paste
2 dl cream
1 egg white
pinch of salt
20 g (.75 oz) sugar (2)

Pineapples
1 pineapple
2 sprigs on rosemary
80 g (2.8 oz) sugar
25 g (.9 gm) butter
4 Tb. rum

Roast pine nuts in a dry pan until golden brown. Chop finely (do not grind)

Beat egg yolks with sugar (1) and vanilla paste until you have a light, thick cream

Whip cream until stiff

Beat the egg white with a pinch of salt until in is very foamy. Add sugar (2) and continue to beat until you have a shiny, fine pored very stiff mass.
Alternately fold the whipped cream and egg white into the egg yolk mixture. Mix in pine nuts.

Put the mixture into either one large form or several smaller ones that have been lined with plastic wrap. Freeze for at least 4 hours.

Peel and core pineapple and slice into 8 pieces.

Rip the rosemary into small pieces and stick these into the pineapple.

Put the rosemary into an oven safe form pan. Sprinkle sugar over the pineapple, dot with butter and sprinkle with rum.

Put the pineapple into a preheated 200° C (390°F) oven on the second level from the top (how do you say that????) and bake for 30 minutes, basting with the liquid.

To serve, remove the parfait from the form and allow to sit at room temperature for 10 minutes. Serve with with the pineapple, either hot or cold.

More to follow...

Mary

Mary, I'm late to the party, but those recipes sound divine. Thanks for posting them.

Laurie