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Everything is in here, from the proverbial soup to nuts: Double-crust Banana Pie, Apple And Almond Macaroon Pudding, Apple and Quince Pie, Apple And Rum Custard Cake, Apple and Sausage Patties, Tiny Filled Dessert Pastries, Tiramisu-The Dinosaur, Toffee Diamonds, Twelfth Night Cake, Ukrainian Crescents, Warm Pineapple Tart With Pineapple-Coconut Sauce, White Chocolate Mousse And Kiwi Sauce ...and much much more!
This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!
Egg Yolk Greats is packed with more information than you could imagine. 100 delicious dishes covering everything, each employing ingredients that should be simple to find and include Egg Yolk. This cookbook offers great value and would make a fabulous gift.
This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.
The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.
Everything is in here, from the proverbial soup to nuts: Double-crust Banana Pie, Apple And Almond Macaroon Pudding, Apple and Quince Pie, Apple And Rum Custard Cake, Apple and Sausage Patties, Tiny Filled Dessert Pastries, Tiramisu-The Dinosaur, Toffee Diamonds, Twelfth Night Cake, Ukrainian Crescents, Warm Pineapple Tart With Pineapple-Coconut Sauce, White Chocolate Mousse And Kiwi Sauce ...and much much more!
This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!
Egg Yolk Greats is packed with more information than you could imagine. 100 delicious dishes covering everything, each employing ingredients that should be simple to find and include Egg Yolk. This cookbook offers great value and would make a fabulous gift.
This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.
The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.
Copyright © 2013 Jo Franks
Table of Contents
Table of Contents
Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi Chapter 1 A-M ................................................................................................................................................. 1 2-crust Banana Pie ........................................................................................ 1 Apple And Almond Macaroon Pudding ........................................................... 2 Apple and Quince Pie..................................................................................... 3 Apple And Rum Custard Cake ........................................................................ 7 Apple and Sausage Patties ............................................................................. 8 Apple Brioche Bread Pudding ......................................................................... 9 Apple Fritters............................................................................................... 10 Arizona Sunset Cheesecake ......................................................................... 11 Asiago Bagels .............................................................................................. 14 Asparagus and Crab Meat Soup (Mang Tay Nau Cua).................................... 16 Baked Brie Pate ............................................................................................ 17 Baked Brie With Carmelized Onions ............................................................. 18 Bangor Tomato Devil's Food Cake with Classic Boiled Icing .......................... 19 Best Ever Chocolate Pudding Bars ................................................................ 20 Blackberry Grunt.......................................................................................... 21 Chinese Almond Cookies ............................................................................. 22 Chinese Spicy Cold Noodles with Chicken .................................................... 23 Chocolate Chiffon Cake ............................................................................... 24 Chocolate Peppermint Log ........................................................................... 25 Chocolate Souffle ........................................................................................ 26 Chocolate-Filled Chocolate Nests ................................................................ 28 Chocolate-Filled Pancakes ........................................................................... 29 Citrus Cheesecake ....................................................................................... 31 Citrus Scones With Lemon Curd, Country Cream And Berries ....................... 32 Coconut Crunch Pie ..................................................................................... 34 Coconut Layer Cake ..................................................................................... 34 Coconut-Chocolate Cookie Pizza ................................................................. 36
.................................. 57 Graham Cracker Cake ............................................................................................................................................................................................................................................................................................. 58 Half Moon Meat Pies . 76 Multigrain Buns ........................... 41 Crisp Potatoes with Alioli .. 62 Israeli Upside Down Apple Cake............................................... 57 Golden Crisp Turkey ....................................................... 44 Deviled Eggs Provencale .. 68 Layered Poppy Seed Pastries ....................... 47 English Scones................................................................................................... 59 Hard Sauce ............ 65 Kahlua White Chocolate Valentine Cake ........................................... 49 Feuillete D'escargots Et Cepes Au Santenay........................................ 64 Italian Flat Bread (Focaccia) .............................................................................................................................................. 61 Hungarian Nut Crescents .......................................... 60 Honey Cake With Oranges And Almonds ................. 77 Mushroom Pot Pie............................................................................................................................... 71 Lemon Supreme Chiffon ................................................................................................................ 66 Konigsberg Meatballs .............................................................................................................................................................................. 53 Fresh Fig Ice Cream ....... 72 Lime Crepe Cups With Blackberry Sauce .........................................................................................................................80 iv ................................ 46 Easter Cheese Pie................................................................................................ 60 Honey Pecan Swirled Coffee Cake ............................................................................................................................................................................................................................... 74 Mexican Deviled Eggs ......................................................................................................................... 69 Lemon Feather Cakes ........... 73 Meringue Tortes With Fresh Fruit And Apricot-Lemon Sauce ........................................................ 44 Dobosh Torte .....................................................................................................................................................................................................................................Coffee Chiffon Cake.................................... 48 Exotic Fruit Tartlets ............................................................................. 55 Golden Buck .................................................................................................................................... 77 Chapter 2 N-Z .................................. 40 Crepes ................................................... 43 Deep-Dish Salmon Pie ....................................................... 42 Danish Apple Squares ............................................................................... 39 Corn Chips ..................................................................................................................... 54 German White Chocolate Cake .................................................................................................................................................... 45 Dutch Almond Bars .............................................................................................................................. 51 Focaccia (Italian Flat Bread) ................................................................................................. 37 Cold Glazed Salmon................................................................... 38 Concord Grape Pie ..... 54 Frozen Dough Bagels ...................................... 63 Italian Christmas Bread .........................................................
.............................. 97 Spicy Cold Noodles with Chicken .............................................................................................................. 82 Passover Dark Chocolate Nut Cake ..................................... 118 v ............................................................................ 107 Tangy Coleslaw With Cooked Dressing................................. 102 Sugar-Topped Cherry Pie.............................................. 111 Toffee Diamonds ........................................ 81 Orange Basil Cookies ...................................................................................................... 110 Tiramisu-The Dinosaur.............................. 113 Ukrainian Crescents............ 101 Stuffed Mushrooms ...................... 86 Picnic Pie with Cheese and Ham ................................ 80 Olive Oil And Sauternes Cake.................................................................................................... 96 Scones............................................................................................................................................................. 106 Sweetheart Meringues With Creme Brulee And Raspberry Sauce ............................................................. 85 Pear-On-Pear Tart ......................... 89 Pumpkin Pie........................................................................................................................................................................................................................................................................................................................ 103 Sun-Dried Tomato-Stuffed Eggs ................................................................. 98 Spring Rolls With Shrimp And Chicken Filling .................................. 94 Savory Chicken Pot Pies ..... 112 Twelfth Night Cake .........................................................Table of Contents Nut Shortbread Tart Crusts ......................................................................... 99 Streusel Plum Cake ............................................................................................................. 83 Pear And Almond Tart.............. 116 Index ....................................... 87 Poppy Seed Strudel ................................................................. 80 Old-Fashioned Chicken Pot Pie . 88 Potato Devil's Food Cake............................................................................................................................................................................ 92 Salmon Supreme.................... 91 Ribbon Pumpkin Pie With Crunchy Praline Pastry ....................................... 105 Swedish Spritz Cookies .............................................................................................................................................................................................................................. 90 Raisin Scones................ 114 Warm Pineapple Tart With Pineapple-Coconut Sauce.............................................................................................................................................. 94 Scallops and Mussels....................................................... 115 White Chocolate Mousse And Kiwi Sauce.......................................................................................... Vinaigrette ...................................................... 109 Tiny Filled Dessert Pastries ..............................
Notice of Liability The information in this book is distributed on an "As Is" basis without warranty. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. the designations appear as requested by the owner of the trademark. While every precaution has been taken in the preparation of the book. No part of this book may be reproduced or transmitted in any form by any means. is intended to convey endorsement or other affiliation with this book. and the publisher was aware of a trademark claim. or the use of any trade name. Where those designations appear in this book. or otherwise. electronic. mechanical. neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it. Trademarks Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. recording. No such use. photocopying. Jo Franks vi . without the prior written permission of the publisher.°°°°° Preface Notice of Rights All rights reserved.
Chapter 1: A-M Chapter 1 A-M 2-CRUST BANANA PIE 1 servings Source: Egg Yolk Greats (unbaked pastry for a (2-crust 9" pie ¾ cups firmly packed light brown su 2 tablespoons all-purpose flour ⅛ teaspoon salt 6 ripe medium bananas. Trim. butter. (6 to 7) 3 tablespoons fresh lemon juice 3 tablespoons butter or margarine Roll slightly more than half of pastry 1/8" thick. Dot with 1 T. or until crust is browned. and cut vents for steam. Repeat until all ingredients are used. Sprinkle with 1/3 of sugar mixture and the lemon juice. Mix next 3 ingredients. Roll out remaining pastry. and arrange 1/3 in pie pan. and fit over top. Serve warm or cold. line pie pan. Peel bananas. Bake in preheated 400` oven for 30 minutes. and cut into halves crosswise. Split halves lengthwise. and bananas are done. 1 . seal. and sprinkle about 1/4 into lined pan.
get a fresh. After about 2 or 3 weeks. shake the bottle. Preheat oven to 375℉ Melt 3 T of the butter in a heavy saucepan. peeled. Add flour and blend in well until smooth. cook until the mixture thickens. Add 1/2 C sugar and beat hard.Egg Yolk Greats NOTE: For a glazed top. cut lengthwise and then crosswise exposing the tiny tiny seeds.5 oz. stirring constantly with a whisk. brush crust before baking with 1 egg yolk beaten with 1 teaspoon cold water. Add the 2 . fresh vanilla bean. you'll have a new taste sensation in vanilla flavouring. cognac vanilla * To make cognac vanilla. over medium heat. about 1 minute. Put into an airtight container and pour on 2. Slowly add the milk. cognac vanilla * 1 tablespoon calvados. cognac or brandy per bean. (apple liquor) (1 to 2) 4 large tart apples. Every 2 or 3 days. cored thinly sliced 5 large egg whites 1 pn salt 4 almond macaroons. APPLE AND ALMOND MACAROON PUDDING 1 servings Source: Egg Yolk Greats 6 tablespoons sweet butter 3 tablespoons all-purpose flour 1 cup milk ¾ cups sugar 3 large egg yolks 1 ½ teaspoons vanilla extract or. dried crumbled --vanilla sauce--½ cup sugar 1 ½ tablespoons cornstarch 1 pn salt 1 sliver lemon peel 1 cup water 3 tablespoons butter 1 teaspoon vanilla extract or.
Add the remaining apples and sprinkle with the macaroon crumbs. 25 to 30 minutes. blending them in well. then fold in the rest of the whites. Discard the lemon peel and add the butter. Place half the apples in a buttered shallow 1. Serve at once with Vanilla Sauce.Chapter 1: A-M egg yolks. lemon peel and water. Beat the egg whites with the salt until they hold stiff peaks. Melt the reaming butter in a skillet. but keep it warm. Remove the pan from the heat and stir in the vanilla. the Calvados or brandy. Add the apples. filing the dish almost to the rim. about 7 or 8 minutes. Vanilla Sauce: Combine the sugar and cornstarch in a saucepan and mix well. Remove the pan from the heat and add the vanilla. Jonathan or other cooking apples 1 large quince Raw granulated sugar. as needed About 1 1/4 cups water A sheet of puff pastry or 1/2 pound shortcrust 3 . Set aside. Bring to a boil and cook over mediumhigh heat until the sauce is clear. Cover the apples with half the egg mixture. Cover the apples and macaroon with the remaining egg mixture. APPLE AND QUINCE PIE 6 servings Source: Egg Yolk Greats 1 ¼ lbs. Bake until the top is golden brown and the pudding is fairly firm. Fold a small amount into the egg yolk mixture just to lighten it up a little. Granny Smith. Add the salt. add 1 or 2 T heavy whipping cream. 5 to 7 minutes. sprinkled with the remaining sugar and gently sauté until tender. If you want it creamier.5 quart baking dish.
and strew over the demerara sugar. If you're making pastry dough by hand. wrap it in plastic wrap and chill in the fridge for at least 30 minutes. but remember. sift the flour into a large bowl with the salt. then cut the cold butter into small pieces on top of it. sprinkling sugar over each layer. If the paste is still in crumbly little bits after 1 or 2 minutes. Roll out the dough. core and grate the quince. The moment the dough has cohered into a single ball. the more water you use. half lard. Cut off a thin strip and attach it to the rim of the pan. Some recipes call for half butter. with the machine running. Bake for 20 minutes before turning the temperature down to 375℉ and cooking for a further 20 minutes. add a tablespoon more water. and work as briskly as you can to rub the fat into the flour. recipes follows Sprinkling demerara sugar Preheat the oven to 400℉.Egg Yolk Greats pastry dough. Shortcrust Pastry dough: Use approximately twice the weight of all purpose flour (preferably organic) to unsalted butter. brush the top with eggwash. 2 to 2 1/2 minutes should be enough for about 10 ounces of dough. Sift the flour and a pinch of sea salt into a food processor. Pour the water into the pan to come halfway up to the fruit. brushing the rim with water first. a tablespoon at a time. add the chopped butter. core and slice the apples. Use the tip of your fingers only. stop. cutting off all the overhanging bits. then add ice-cold water through the top. Brush the strip with water and cover the pan with the sheet of dough. Peel. I process it for 20 to 30 seconds. remove it. then peel. Crimp the edges. and mounding it up toward the center of the pan. Fill a pie pan with the fruit. the more the crust will shrink if you bake it blind. One solution is to use a bit of cream or egg yolk instead of water. rather 4 . Eat warm or hot with heavy cream.
Baking Blind: Preheat the oven to 375 to 400℉. Return the tart to the oven for 5 to 10 minutes to dry the bottom. and start rolling. dust the palms of your hands. and keep the rolling pin and work surface floured to prevent sticking. Add the water bit by bit as above. Line your greased pie pan with dough. the idea is to prevent the pastry from rising up in the oven. Always roll away from yourself. tuning the dough as you go. Or put it in the night before you need it. Cover the paper with a layer of dried beans. Never stretch it.Chapter 1: A-M like running grains of hot sand through your fingers. Puff Pastry: 1 1/2 cups all-purpose flour Pinch salt 3/4 cup unsalted butter 2/3 cup cold water 5 . Brushing the partly baked pie shell with a light coating of beaten egg or egg white ensure a crisp finished tart. If you're making a double crust pie. roll your rolling pin in it. divide the dough into roughly 2/3 and 1/3. Try to leave at least 30 minutes for the unbaked dough to commune with the inside of your fridge. Tear off a piece of waxed paper a little larger than the pie pan and place it over the dough. remove the paper and beans and prick the bottom of the pie shell to let out trapped air that would otherwise bubble up. it will stretch back. Then scatter a bit of flour on your work surface. When the dough is nearly cooked (the timing depends on the rest of the recipe). wrap and chill the dough.
press down on the edges to seal in the butter. Fold over the ends again. Rub in 2 tablespoons of the butter. Place the butter in the center of the pastry and then fold over the top and bottom of the dough to cover the butter. but try to find the very best available. roll out the dough into the same size as the butter. Repeat the process once more. as for shortcrust pastry dough. remembering which way it is facing. Mix in the water and then gently knead the dough on a floured surface. you can buy ready made puff pastry. Repeat the rolling and turning process twice more. Now roll the dough out so that it returns to it's original length. With the rolling pie. This a perfect fall/early winter dessert. then refrigerate for a final 30 minutes before using or freezing. If the dough gets warm and buttery at any stage during the process. put it in the fridge to chill. Keep the rest of the butter out so that it softens. Wrap it in plastic wrap and refrigerate for 30 minutes. adding another dimension to a pie. preferably marble. Comments: Quinces go beautifully with apple. 6 . or use a food processor. If you prefer not to make your own. since even small chunks take eons longer to cook than the apple. then rest the dough in the fridge for at least 30 minutes. press them together with the rolling pin. and give a further quarter turn clockwise. then flatten it into a rectangle 1 inch thick. The quinces have to be grated. On a lightly floured surface. with their scented graininess and wonderful deep ruby color.Egg Yolk Greats Sift the flour and salt into a mixing bowl. then give the dough a quarter turn clockwise.
Spread apples over crumbs. unsifted 5 tablespoons Sugar 1 tablespoon Lemon rind. Bake in a preheated 350℉ oven for 15 minutes. and sprinkle raisins over apples. and lemon rind. tart. reserving rum. large 1 tablespoon Milk --filling--½ cup Soft bread crumbs 2 tablespoons Butter or margarine. mix flour. Add egg yolk and 1 T of milk. into bottom of a 10-inch Springform pan that has sides only greased.Chapter 1: A-M APPLE AND RUM CUSTARD CAKE 8 servings Source: Egg Yolk Greats --crust--1 ½ cups Flour. Spread evenly over pastry crust. large. Drain raisins. FILLING: Toss together bread crumbs and melted butter. mix gently to form a dough. Press dough up sides of pan for 1 inch. sliced 1 tablespoon Lemon juice ¼ cup Sugar ¼ cup Raisins. Toss apple slices. melted 4 cups Apples. beaten ⅓ cup Sugar 1 ¾ cups Milk Soak raisins in 1/4 cup rum for 1/2 hour before using. CRUST: To make crust. unbleached. and 1/4 c of sugar. lemon juice. * ¼ cup Rum 3 Eggs. Beat eggs and sugar 7 . sugar. grated ⅔ cups Butter or margarine 1 Egg yolk. Cut in butter or margarine until mixture resembles coarse crumbs.
Egg Yolk Greats until thick and lemon-colored. bulk pork sausage 1 tart green apple. Arrange the patties on a rimmed baking sheet or tray and refrigerate for 15 minutes. Stir in the salt and pepper. Preheat an oven to 200℉. about 3 minutes. cream and egg yolk and stir until well blended. Place 4 of the patties in the pan and fry until browned on one side. Do NOT remove springform pan until cool. Place a large fry pan over medium-low heat and lightly brush it with canola oil. Carefully flip the patties and fry until browned on the other side and cooked through. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350℉ until custard is set. peeled. cored and grated ¼ cup fine dried bread crumbs 2 tablespoons heavy cream 1 egg yolk ½ teaspoon coarse salt ¼ teaspoon freshly ground pepper Canola oil for cooking In a bowl. Cool completely before serving. bread crumbs. Transfer the patties to an ovenproof dish and keep warm in the oven. about 4 minutes more. Divide the mixture into 12 equal portions and shape each portion into a patty 2 inches in diameter and 1/4 inch thick. or cover tightly with plastic wrap and refrigerate overnight. APPLE AND SAUSAGE PATTIES 6 servings Source: Egg Yolk Greats 1 lb. apple. Bring to room temperature before cooking. combine the sausage. 8 .
they are a nice alternative to ready-made sausages and are an interesting addition to a breakfast buffet. brioche 4 cups whipping cream 1 vanilla bean. peeled. Pour 1/4 of the hot 9 . Easy to make. Keep warm until ready to serve. Arrange the patties on a serving platter and serve immediately. Combine the whipping cream and vanilla bean in a small saucepan and bring to a boil. Heat the oven to 350 degrees. APPLE BRIOCHE BREAD PUDDING 1 servings Source: Egg Yolk Greats 1 lb. cored and quartered ½ cup water ¾ cup golden raisins Look for brioche at bakeries and stores such as Gelson's and Bristol Farms. flavourful breakfast patties. divided 12 egg yolks 2 tablespoons cinnamon. divided 4 Granny Smith Apples. oiling the pan between batches. about 30 seconds. Cut the brioche into 1/4-inch cubes and place them in a large bowl. split and scraped 2 cups sugar. You'll likely need 3 or 4 brioche to equal a pound. Comments: Adding grated apple to bulk pork sausage yields tangy. In another bowl. You can also make this in 16 (1/2-cup) ramekins. whisk together 1 1/2 cups of sugar and the egg yolks until well incorporated.Chapter 1: A-M Cook the remaining patties in the same way.
reduce the heat to medium-low. They will caramelize. Fold the apples and the raisins into the brioche. Sprinkle the brioche with 1 teaspoon cinnamon. the remaining cinnamon and 1/2 cup sugar. mixing immediately. Place the apples in a saucepan with the water. Divide the mixture among 8 (8-ounce) ramekins. topping them off with any excess liquid. Fill the dish with water so that it reaches halfway up the ramekins. about 30 minutes. You may have to remove the pieces that are done to a separate bowl. stirring frequently. leaving those that are still too hard in the syrup to finish cooking. separated ½ cup milk powdered sugar. Bake until the puddings are puffed and golden brown. 15 to 20 minutes. Place the ramekins in a large baking dish. Simmer. until the apples are soft but hold their shape. sifted 10 . Be careful not to burn them.Egg Yolk Greats cream into the egg mixture. 8 servings APPLE FRITTERS 6 servings Source: Egg Yolk Greats 6 large large apples ½ cup all-purpose flour ½ teaspoon cinnamon ⅛ teaspoon nutmeg 2 tablespoons sugar fresh lemon juice 1 egg. then moisten the bread with the cream and egg yolk mixture. Return all of the egg mixture to the milk and whisk well. Bring the mixture to a boil. Let them cool slightly. You may need to use 2 to fit all of the containers.
Dip apple rings in batter. nutmeg. Beat egg yolk with milk. Remove to paper towels to drain. Fry until golden brown. Drop rings onto hot oil. (orange part only). about five minutes. Heat oil or shortening to 375 degrees. up to 3 4 8 oz pkgs cream cheese ⅔ cups sugar 1 tablespoon orange zest. coating both sides. finely ground ⅓ cup sugar 1 large egg. Sprinkle with powdered sugar. and sugar. grated 1 tablespoon lemon juice ***WHITE CHOCOLATE FILLING*** 1 ½ cups fresh orange juice 1 inch -1 1 inch piece orange peel. Add egg mixture to dry ingredients and beat until smooth. ARIZONA SUNSET CHEESECAKE 8 servings Source: Egg Yolk Greats ***SHORTBREAD CRUST*** 1 ½ cups flour ½ cup pecans. Beat egg white until stiff peaks form. softened ***CRANBERRY GLAZE FILLING*** 1 can whole berry cranberrysauce or 2 cups cranberry orange relish 2 tablespoons sugar 1 tablespoon cornstarch 1 tablespoon lemon zest. Slice crosswise into 1/2" rings. Fold egg white into batter.Chapter 1: A-M Peel and core apples. Drain apple rings and pat dry on tea towel. not overcrowded). Sift flour with cinnamon. separated ½ cup butter. turning once. dropping slices into water acidulated with lemon juice as they are sliced. five or six at a time (one layer. grated 2 tablespoons cranberry liqueur 11 .
Shape the dough into a ball and wrap in plastic wrap. Place the circle inside a 9 inch Springform pan. line the sides of the Springform pan. Roll out the dough to a thickness of about 1/4-inch. Form a small depression or well in the center of the mound. melted 4 eggs ***CANDIED ORANGES TOPPING*** 4 cups water 2 cups sugar 3 seedless oranges.Egg Yolk Greats 8 ounces white chocolate. Allow to cool. Prick the crust several times with a fork to keep the crust from puffing up during the baking. smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. (unpeeled). For best results. You should have a circle of about 11 inches in diameter. Chill for at least 10 minutes. Press the dough against the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. roll out your dough between 2 sheets of waxed paper. place flour. pecans. covering the 12 . Add the egg yolk and the softened butter to the well. Using the leftover do ugh. then peel away the paper and cut the crust in a 9 inch circle. then blend these with the dry mixture. Brush the reserved egg white onto the shell. such as a pastry board. Working on a large flat surface. and sugar in the center of the surface and mix together. Place the Springform pan in the oven and bake for 15 to 20 minutes.cut into paperthin slices **GARNISH*** whipped cream Shortbread Crust: Preheat the oven to 400℉. or until light brown.there is no substitute for warm hands. Mix the ingredients thoroughly using your hands -.
beating just until combined. grated orange zest. Chill in the refrigerator overnight. Combine the water and sugar in a heavy shallow wide skillet. Beat in the melted white chocolate and then the eggs. Set aside to cool slightly. Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly . and arrange 13 . Pour the cranberry glaze filling into the prepared crust. and reduced orange juice until smooth. Move cheesecake to a wire rack and cool completely to room temperature. one at a time. Crantasia. Using an electric mixer. sugar. Stir over medium heat until the sugar dissolves.the center will not be set). about another one hour longer. Stir in the lemon zest and lemon juice. Cook the oranges for one hour.Chapter 1: A-M bottom and sides. stirring constantly. This will seal the dough and keep it from becoming soggy. Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan. Cook over medium heat. Lift and drain each orange slice out of the syrup. Set aside until ready to use. spreading evenly. until thick. Remove and discard the strip of orange peel and set aside the reduced orange juice. Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender. Set aside. Candied Oranges Topping: Cover a wire rack with waxed paper. Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small saucepan. beat the cream cheese. Stir in the cranberry sauce. White Chocolate Filling: Reset the oven to 350℉ Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 tbs about 12 minutes. Simmer 5 minutes longer.
Reheat the orange syrup. NOTE: You may substitute grapefruits for the oranges in the Candied Oranges Topping if you prefer. 3. Overlap the candied orange slices around the top of the cheesecake. and let rise in a warm place until almost doubled. 10 to 15 minutes. Set the cheesecake on a serving dish. asiago or parmesan cheese 1 large egg yolk 1. and brush over the orange slices. Let dry 1 hour. Boil the orange-sugar syrup until thick. 14 . Knead dough until very smooth and elastic. Loosen and remove the sides of the Springform pan. salt. Stir in sugar. add more flour as required to prevent sticking. Place dough in a lightly oiled bowl. Drizzle any remainder over each serving. 2. Spread 1/2 cup flour on a board and scrape dough onto it. about 6 minutes. if necessary. Garnish: whipped cream. ASIAGO BAGELS 1 servings Source: Egg Yolk Greats 2 packages active dry yeast 3 tablespoons sugar 5 ½ teaspoons salt 6 cups all-purpose flour ¼ lb.Egg Yolk Greats the slices in a single layer on the prepared rack. cover with plastic wrap. Combine yeast and 2 cups warm (110°) water in a large bowl. about 40 minutes. and 51/2 cups flour until moistened. let stand 5 minutes.
With your hand. Meanwhile. 24 mg chol.Chapter 1: A-M 4. 11. transfer bagels to a towel. Set bagels on lightly floured 12.8 g fat (2. 30 to 35 minutes.) from fat. Then pat cheese onto bagels. poke your thumbs through the center to form a hole. Holding the ball with both hands. gently slip bagels into boiling water. 9. Makes 12. 385 mg sodium. then place bagels slightly apart on 2 lightly oiled 12. When dough is almost risen.). 9. Per bagel: 289 cal. 7. bring 3 quarts water to boiling in a covered 4.by 15-inch baking sheets.8 g protein. Bake bagels in a 375° oven until browned. let stand. work around the bagel to make it smooth and evenly thick. Cool on racks. pressing gently to make the cheese stick.by 15-inch baking sheets. just until they are slightly puffy. covered with plastic wrap.to 5-quart pan over high heat. about 10 minutes. Adjust heat to maintain a gentle boil and turn bagels often until they feel firm but are still slightly spongy. 15 . Chill remaining bagels until you are ready to boil them. Beat egg yolk to blend with 1 tablespoon water and brush mixture over bagels. 10. With 1 thumb in the hole.3 g sat. coarsely chop cheese.. 3 to 5 minutes. 51 g carbo (2 g fiber). 8. Serve warm or cool. 12% (34 cal. 6. To shape bagels. With a slotted spoon. 5. knead each piece into a smooth ball. 3. knead dough on a lightly floured board to expel air. adding 4 at a time to pan. drain briefly. then divide into 12 equal pieces. In a food processor or with a knife.
Set aside. Add the crab meat. packed in jars or cans. Meanwhile. Traditionally. mixed with 2 tablespoons Cold water 1 Egg. is used for this recipe. Combine the broth. chopped 8 ounces lump crab meat.Egg Yolk Greats ASPARAGUS AND CRAB MEAT SOUP (MANG TAY NAU CUA) 4 servings Source: Egg Yolk Greats 4 cups Chicken broth 1 tablespoon Plus 2 teaspoons nuoc mam (Vietnamese fish sauce) ½ teaspoon Sugar ¼ teaspoon Salt 1 tablespoon Vegetable oil 6 Shallots. before adding the remaining ingredients). Reduce the heat and simmer. Add the shallots and garlic and stir-fry until aromatic. White asparagus (a French import). salted duck egg yolk is added to season the soup. thinly sliced * cut into 1-inch sections with canning liquid reserved This soup was probably created by some homesick Frenchman. heat the oil in a skillet. Bring to a boil. crumbled. picked over and drained Freshly ground black pepper 2 tablespoons Cornstarch or arrowroot. If white asparagus is unavailable. chopped 2 Garlic cloves. use frozen or fresh asparagus (in this case. the remaining 2 teaspoons fish sauce and black pepper to taste. 16 . lightly beaten 15 ounces White asparagus spears * 1 tablespoon Shredded coriander 1 Scallion. add the fresh asparagus to the broth from the very beginning and cook until tender. the sugar and salt in a 3 quart soup pot. 1 tablespoon of the fish sauce. Stirfry over high heat for 1 minute.
Spoon pate into an 8" quiche dish. processing until smooth after each addition. scallion and freshly ground black pepper. Set aside. Sprinkle on the coriander. Season with salt and pepper. Transfer the soup to a heated tureen. thawed unfolded. brush bottoms of designs with a little water and attach to top of the pastry round. BAKED BRIE PATE 10 servings Source: Egg Yolk Greats 9 ounces brie cheese. Process or beat until nearly smooth. rind removed 4 ½ ounces camembert cheese.Chapter 1: A-M Bring the soup to a boil. add the egg and stir gently. Stir in nuts. Continue to stir for about 1 minute. beaten To help blend the cheeses smoothly let them stand for 30 minutes at room temperature before processing. Add the cornstarch mixture and stir gently until the soup thickens and is clear. rind removed. Cut puff pastry into an 8" circle. Place on a small baking sheet. Cut small decorative designs from trimmings. cook gently until heated through. Combine egg yolk and 1 tablespoon water in 17 . softened ¼ cup finely chopped toasted walnuts 8 ½ ounces frozen puff pastry. 8 ounces cream cheese. Gradually add cream cheese. Add the crab meat mixture and asparagus with its canning liquid. While the soup is actively boiling. (1 sheet) 1 large egg yolk. Place Brie and Camembert cheeses in a food processor or mixer bowl.
saute until just tender.Egg Yolk Greats a small bowl. Bake puff pastry round at 400℉ 15-20 minutes or until golden brown. Add remaining wine and stir until liquid evaporates. BAKED BRIE WITH CARMELIZED ONIONS 12 servings Source: Egg Yolk Greats 17 ounces brie. stir until almost all liquid has evaporated. Add onions. sliced 1 teaspoon dried thyme 2 cloves garlic. Add thyme. cut side up. Season to taste with salt and pepper. Place one half of Brie. Top with caramelized onions. Sprinkle sugar over onions and saute until soft and brown. Brush egg mixture over pastry. 18 . Halve Brie horizontally. stirring often. in middle of pastry. reduce heat to medium and cook until onions are golden. Transfer to a baking sheet. On lightly floured board. Cover with other half of Brie. thawed 3 tablespoons butter 3 large onions. Carefully place baked pastry round atop the cheese mixture. minced ½ cup dry white wine 1 teaspoon sugar 1 egg yolk Prepare caramelized onions: Melt butter in large skillet over medium high heat. chilled 1 sheet frozen puff pastry. Remove from oven. Bake cheese mixture 7-9 minutes or until just warm. Serve warm. Reduce oven temperature to 350℉. Add 1/4 cup wine. roll out pastry to 1/8 inch thickness. Remove from oven and set aside. Add garlic and saute two minutes. cut side down.
stirring constantly.sifted 1 teaspoon Baking powder ½ teaspoon -Salt ½ cup Butter 1 cup Sugar 1 cn Tomato sauce. Tuck edges in and twist corners together to form bundle. large ---FROSTING--. Beat egg yolk with 1 teaspoon water and brush on pastry. avoiding edges. brown sugar and 1 egg yolk in the top of the double boiler. 8 oz 1 tablespoon Heavy cream 1 teaspoon Vanilla 2 Egg whites. Grease and flour two 9 inch cake pans. dark.Chapter 1: A-M Draw pastry up around Brie. To make the cakes: Combine chocolate. 19 . Remove from heat. over hot water until smooth. Let Brie stand in pan on rack for 20 minutes for runny cheese or 40 minutes for thicker cheese. milk. holding corners.1/2 c -Water 1/3 c Light corn syrup 1/2 c Sugar Egg whites. Cook. large pn -Salt ts Orange juice 1/2 ts Vanilla Preheat the oven to 350℉.packed 3 Egg yolks. BANGOR TOMATO DEVIL'S FOOD CAKE WITH CLASSIC BOILED ICING 8 servings Source: Egg Yolk Greats --CAKE--4 ounces Sweet chocolate ½ cup Milk 1 cup Brown sugar. large 2 cups Cake flour. Bake at 425℉ for 20 minutes or until golden and puffed.
Slowly beat in the hot syrup. Slowly add the chocolate mixture. the sides and tops of cake. Pour the batter into prepared pans. Spread over bottom layer. cream and vanilla in a small bowl. FROSTING: Combine water. about 25 minutes. corn syrup and sugar in a medium saucepan. Beat the egg whites in a large bowl of the electric mixer until stiff. Combine the tomato sauce. alternating with thirds of the flour mixture. BEST EVER CHOCOLATE PUDDING BARS 1 servings Source: Egg Yolk Greats Crust ingredients: ½ cup Unsalted butter ¼ cup White sugar 1 lg Egg yolk 1 teaspoon Pure vanilla extract 1 cup Cake flour ⅛ teaspoon Salt Filling ingredients: ½ cup White sugar 1 tablespoon Cornstarch 6 lg Egg yolks 1 teaspoon Almond extract 1 cup Whipping cream 6 ounces Semisweet chocolate chips =miniature sized 20 . Beat the egg whites until stiff. Beat the butter in the large bowl of an electric mixer until light. Combine to beat until spreading consistency. fold into the batter. beating thoroughly after each addition. Bake until a toothpick inserted in the centre comes out clean. Add to the batter in thirds. boil until the mixture thickens and forms a ball when a small spoonful is dropped into cold water (about 240F on a candy thermometer).Egg Yolk Greats Sift the flour with the baking soda and salt into a medium bowl. Add the two remaining egg yolks. one at a time. Beat in orange juice and vanilla. Cool on a wire rack before unmolding. Heat to boiling. SERVES 8-10. Slowly beat in the sugar until light and fluffy.
With electric mixer on medium-high. scraping bowl. Add vanilla. Spray an 8 x 8 inch square baking pan with cooking spray. When chilled. for the glaze 21 . press into pan with floured fingers and press dough to 1/4 inches thick on bottom and sides of pan. lightly beaten ¼ cup milk 1 egg yolk. cream butter and sugar. Chill and cut into bars.Chapter 1: A-M 1 cup Chopped walnuts Preheat oven to 325. chocolate and walnuts and blend on low. Add one egg yolk and vanilla and beat at medium speed until light and fluffy. Add cornstarch-sugar mixture and mix on medium-high until combined. whenever necessary. cream. beat 6 yolks until light and fluffy. For filling.other berries sliced fruit ⅓ cup sugar ¼ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon ground cloves ¼ cup molasses 2 tablespoons lemon juice --topping--1 cup flour 1 ½ teaspoons baking powder 3 tablespoons butter. BLACKBERRY GRUNT 6 servings Source: Egg Yolk Greats 3 cups blackberries. =or=. Pour dough into prepared baking pan and chill. Extend up 1 inch of pan and chill again. Bake 1 hour until filling is set and golden brown. Pour filling into baking pan. cold 1 tablespoon vegetable oil 1 egg. until combined. In a medium bowl. Add flour and salt and beat at low speed just until combined. mix together sugar and cornstarch in small mixing bowl.
9-inch baking dish. Prepare the biscuit topping: Sift the flour with the baking powder and salt. Transfer to a deep. whipped cream or ice cream. Cut the butter and oil with a pastry blender or with your fingertips until the mixture resembles coarse crumbs. using a biscuit cutter. packed ½ cup granulated sugar ½ teaspoon almond extract Blanched whole almonds 2 egg yolks. in the preheated oven for 25 minutes until nicely browned. Roll the dough out lightly on a floured surface to about 1/2-inch thick and stamp out circles of dough.Egg Yolk Greats Preheat the oven to 375℉. Make a glaze by combining the egg yolk with the remaining milk and brush this mixture over the surface of the dough. CHINESE ALMOND COOKIES 1 servings Source: Egg Yolk Greats 2 cups flour ½ teaspoon baking soda ¾ teaspoon baking powder 1 egg ½ lb. or at room temperature with a small scoop of creme fraiche. uncovered. Wash the berries carefully and combine them with the sugar. spices. Serve alone hot. lard ½ cup brown sugar. lightly beaten 22 . Stir together the egg and 1 tablespoon of the milk if necessary to form a soft dough. molasses and lemon juice. Bake. Cover the berries with the dough circles.
remove from steamer and cool uncovered. Egg Yolks: Mix yolks with cool water. For each cookie. Cover and refrigerate until ready to use. cook noodles until chewy. Slice into thin strips to match chicken shreds. Steam breast for 15 minutes. Toss noodles with 1/2 t oil to prevent sticking. Beat egg and lard together. Repeat until egg is used. Brush skillet at medium heat with peanut oil. Add sugars and almond extract. slivered 3 Egg yolks 2 tablespoons Peanut oil 1 teaspoon Cool water 1 tablespoon Thin soy 1 teaspoon Chinkiang vinegar 1 teaspoon Hot chili pepper oil ½ teaspoon Ginger juice 1 Clove garlic.Chapter 1: A-M Sift flour with baking soda and baking powder. drain. minced 1 pn Sugar 2 tablespoons Oil Noodles: In large pot of salted boiling water. Cool egg sheets. remove when egg is set. Thin Chinese flour noodles 1 md Chicken breast 2 Green onions. Chicken: Remove and discard skin from chicken breast. Shred chicken with fingers. shape 1 tablespoon dough into ball. Gradually mix in dry ingredients until well blended. spread to make a thin sheet. Pour some egg yolk mixture in skillet. rinse in cold water. Place on ungreased baking sheets and press 1 almond in middle of each. slice into 3" strips. 23 . Brush with beaten egg yolk and bake at 350 degrees 15 to 20 minutes. CHINESE SPICY COLD NOODLES WITH CHICKEN 6 servings Source: Egg Yolk Greats ½ lb.
and salt. baking powder. and egg yolks. Cool. vinegar. add to other ingredients. have 10-inch tube pan ready. In medium bowl. Pour in oil. cocoa powder. chili oil. mix well. CHOCOLATE CHIFFON CAKE 16 servings Source: Egg Yolk Greats ¾ cups sifted cake and pastry flour ¼ cup unsweetened cocoa powder ⅔ cups granulated sugar 2 teaspoons baking powder ½ teaspoon salt ¼ cup canola oil ¼ cup water 1 teaspoon vanilla 2 egg yolks 4 egg whites ¼ teaspoon cream of tartar Line bottom only of 8-inch cake pan with waxed paper cut to fit. water. then thinly slice on the bias. 24 . Wash beaters. vanilla. Heat oil until it begins to smoke. Dressing: Mix soy. beat egg whites and cream of tartar until soft peaks form. Using hot oil gives dressing distinctive and mellow flavor. Serve. Slice the long way. alternatively. mix dressing with cold noodles. 1/3 cup sugar. In large bowl. garlic and sugar. Add remaining sugar and beat until stiff peaks form. Garnish with egg strips. and with clean beaters. combine flour.Egg Yolk Greats Onions: Wash and remove roots. Or. Mixing: Just before serving. ginger juice. chicken and onion. Beat for 1 minute or until very smooth.
Smooth top. separated ½ cup sugar + ⅓ cup sugar 1 teaspoon vanilla extract ½ cup flour ⅓ cup unsweetened cocoa ¼ teaspoon baking powder ¼ teaspoon baking soda ⅛ teaspoon salt ⅓ cup water ***peppermint filling*** 1 cup whipping cream ¼ cup powdered sugar ¼ cup peppermint candy. invert pan and allow to hang upside down on its own rack or funnel. crushed ½ teaspoon peppermint extract red food coloring ***chocolate glaze*** 2 tablespoons margarine 2 tablespoons unsweetened cocoa 2 tablespoons water 1 cup powdered sugar ½ teaspoon vanilla 25 . With knife. Cool on wire rack. Remove waxed paper. if tube pan is used. Pour into prepared pan. Bake in 350℉ oven for 40 minutes or until tester inserted in center comes out clean. CHOCOLATE PEPPERMINT LOG 1 servings Source: Egg Yolk Greats 4 eggs. invert onto cake plate.Chapter 1: A-M Pour egg yolk mixture evenly over stiffly beaten egg whites. Fold in until blended and evenly colored. cut through batter to remove air bubbles.) Loosen around edge of cake. (Or.
Beat 2 more minutes. extending foil 1" over ends of pan. add unsweetened cocoa and water. Do not boil. Gradually fold in chocolate mixture into egg whites. spread with peppermint filling and top with chocolate glaze. plus 26 . PEPPERMINT FILLING: In small mixer bowl beat whipping cream to soft peaks. if desired. Bake 12 minutes or until top springs back when lightly touched. CHOCOLATE SOUFFLE 6 servings Source: Egg Yolk Greats 1 tablespoon unsalted butter 1 ½ tablespoons sugar. Mix egg whites on high speed to soft peaks. CHOCOLATE GLAZE: In small saucepan over low heat. Add powdered sugar. Immediately turn cake onto towel generously sprinkled with confectioners sugar. crushed hard peppermint candies or peppermint extract and red food coloring. In small mixer bowl on medium speed. beating until stiff but not dry. Spread evenly into prepared pan. baking powder and soda and salt and add alternately with water to egg yolk mixture. Cool thoroughly. stirring until smooth. Cool. beat egg yolks and vanilla 3 minutes. Unroll cake remove towel. roll up cake with towel. Remove from heat. Makes about 1/2 cup. Line a 15x10" jelly-roll pan with aluminum foil. beginning at narrow end. gradually beat in remaining 1/3 cup sugar. melt margarine. Beat until stiff.Egg Yolk Greats Preheat oven to 375℉. cocoa. Peel off foil. jellyroll fashion. Combine flour. beat in powdered sugar and vanilla until smooth. just until smooth. Gradually beat in 1/2 cup sugar. Generously grease foil.
Chapter 1: A-M ½ cup sugar 6 ounces bittersweet chocolate 1 ounce unsweetened chocolate 6 large egg yolks. or green Chartreuse Heat oven to 350℉ degrees with rack positioned on bottom. Pour the mixture into the prepared souffle mold. Grand Marnier. and the salt until mixture is thick and light yellow. plus 7 large egg whites 1 pinch salt 2 tablespoons heavy cream 1 ½ teaspoons instant espresso powder 3 tablespoons cognac. the remaining 1/2 cup sugar. being careful not to overbeat. Finely chop chocolate.by 3 1/4-inches). Mix one-quarter of the egg whites into the chocolate-egg yolk mixture. Serve immediately. transfer to a large bowl. beat the egg whites until stiff peaks form. In the bowl of an electric mixer fitted with the whisk attachment. Butter a 6-cup souffle mold (7 1/2. Melt both types of chocolate together in a metal bowl set over a pan of simmering water. 14 to 16 minutes. Gently fold in the remaining egg whites until well blended. 27 . In a separate bowl. Mix the cooled chocolate. use a hand whisk. then sprinkle sides and bottom of mold with 1 1/2 tablespoons sugar. Bake the souffle until center has just barely set. rum. Let cool until an instant-read thermometer registers 114 degrees.by 7 1/2. espresso powder. heavy cream. Alternatively. Remove the chocolate from the heat. This recipe yields 6 servings. beat the egg yolks. and liquor into the yolk mixture until well blended and smooth.
Spoon about 1/2 tablespoon of the chocolate filling into each tart shell. and sugar to combine thoroughly. Heat. sugar. Let tart shells cool in pans on wire racks. and butter. Spoon a scant 1/2 teaspoon raspberry jam into each. Bake until lightly browned and firm when touched gently (10 to 15 minutes). Makes 2 dozen cookies. In a small bowl. Add whipping cream. stirring occasionally. cut in butter until mixture resembles coarse crumbs. beat until blended. In a heavy pan over low heat. coarsely chopped 2 tablespoons granulated sugar 2 tablespoons butter ¼ cup whipping cream --cocoa pastry--1 cup flour 1 tablespoon unsweetened cocoa 3 tablespoons confectioner's sugar ⅓ cup firm butter 1 egg yolk 2 teaspoons water Preheat oven to 350℉. stir over medium heat until mixture is hot to the touch (2 to 3 minutes). Cocoa Pastry: In a bowl stir together flour. Carefully remove shells from muffin pans.Egg Yolk Greats CHOCOLATE-FILLED CHOCOLATE NESTS 2 servings Source: Egg Yolk Greats ¼ cup raspberry jam or preserves 4 ounces semisweet chocolate. Let stand at room temperature until filling is set (about 1 hour). combine chocolate. cocoa. Remove from heat and let stand until cooled to room temperature (about 20 minutes). Pinch off 1-inch balls of Cocoa Pastry and press into ungreased 1-3/4-inch muffin pans. combine egg yolk and the water. 28 . Using a pastry blender or 2 knives. until chocolate and butter melt and sugar is dissolved.
whisk together the flour. CHOCOLATE-FILLED PANCAKES Servings: -Source: Egg Yolk Greats 1 ¼ cups Williams-Sonoma hot chocolate ½ cup heavy cream 1 ¾ cups all-purpose flour ¾ teaspoons baking soda 1 teaspoon baking powder 1 ½ tablespoons granulated sugar ½ teaspoon salt 3 egg yolks 1 ⅓ cups buttermilk ½ cup sour cream 5 egg whites 5 tablespoons unsalted butter. granulated sugar and salt. Use your hands to press dough into a smooth ball. Stir until the chocolate melts and the ganache is smooth. melted Confectioners sugar for dusting Put the chocolate in a small bowl. Remove from the heat and immediately pour the cream over the chocolate. about 1 hour. Place the remaining ganache in the refrigerator until firm. stirring with a fork until dough clings together. warm the cream until steam rises from the surface and bubbles form around the edges of the pan. baking soda. In a small saucepan over medium-high heat. In a bowl. Author Note: A creamy chocolate filling conceals a raspberry layer atop the crisp cocoa press-in pastry. Set aside. 29 . baking powder.Chapter 1: A-M Add egg mixture to flour mixture. Transfer 1/3 cup of the ganache to a separate small bowl and set aside at room temperature.
2 to 3 minutes. Be sure the ganache is cold before placing it in the center of the pancakes. turn the pancakes over and cook until golden and crispy. about 3 minutes more. Using 2 wooden skewers or toothpicks. Dust the pancakes with confectioners sugar and drizzle with the warm ganache. Whisk the egg yolk mixture into the flour mixture until well combined. then place 1/2 tsp. Top each with 1 Tbs. butter in each well of a filled-pancake pan. Repeat with the remaining batter and firm ganache.Egg Yolk Greats In a small bowl. so dont overfill the wells. batter into each well and cook for about 2 minutes. Put 1/2 tsp. these pancakes are a special treat for a weekend brunch. lightly beat the egg yolks. Pour 1 Tbs. Heat. Comments: With a spoonful of rich chocolate ganache tucked inside. otherwise. Cook until the bottoms are golden brown and crispy. Set aside. Put the reserved ganache in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Place over medium heat and heat until the butter begins to bubble. the mixture will be lumpy. until the ganache is warm and pourable. using a whisk. In the bowl of an electric mixer fitted with the whisk attachment. The pancakes puff up considerably. about 2 minutes more. stirring occasionally. Using a rubber spatula. 30 . Transfer to a plate. gently stir the whites into the batter in two additions. beat the egg whites on high speed until stiff but not dry peaks form. it might seep out and burn on the pan sides. batter. of the firm ganache in the center of each pancake. Whisk in the buttermilk and sour cream.
Add the juices and grated lemon rind. grated orange rind Mix together the crushed cookies. Soak the gelatin in the water for 5 minutes. Cool until the mixture begins to thicken. Add sugar. water 3 eggs. brown sugar 4 tbsp. Remove from heat. until thick. salt 1/2 c. vanilla 1 c. sugar 1/2 c. 31 . Press the cream cheese through a strainer and beat with the vanilla and cooled gelatin mixture until smooth. stirring constantly. sugar and melted butter. Chill until ready to use. milk 1/2 c. Mix the egg yolks with the salt and milk in the top of a double boiler. cream cheese 1 1/2 tsp. cream 1 1/2 tbsp. orange juice 4 tbsp. separated 1/4 tsp. Press firmly on the bottom and sides of a 9 inch springform pan. Beat the egg whites until they form soft peaks and fold into the cheese mixture. grapefruit juice 1 1/2 tbsp.Chapter 1: A-M CITRUS CHEESECAKE 8 servings Source: Egg Yolk Greats 1 ½ cups Crushed coconut cookies 2 ½ tablespoons Sugar ½ cup Melted butter 1/4 tbsp. Whip the cream and fold into the cream cheese mixture. gelatin 1/4 c. lemon juice 4 tbsp. brown sugar and gelatin to the egg yolk mixture and stir until the sugars and the gelatin are dissolved. Place over simmering water and cook. grated lemon rind 1 lb.
baking powder. COUNTRY CREAM AND BERRIES 6 servings Source: Egg Yolk Greats 2 ¼ cups all-purpose flour ¼ cup sugar ¾ teaspoons baking soda 1 teaspoon baking powder ½ teaspoon salt ¼ teaspoon nutmeg 8 tablespoons butter 2 tablespoons lemon zest. sugar. for sprinkling ***LEMON CURD*** 2 eggs 2 egg yolks ½ cup sugar 2 teaspoons lemon zest. finely minced 1 large egg. finely minced 2 tablespoons orange zest. cut in pieces ***COUNTRY CREAM*** 1 cup whipping cream 2 tablespoons sugar ¼ cup sour cream ½ teaspoon vanilla extract Preheat oven to 375℉. Make a 32 . salt and nutmeg into a large bowl. CITRUS SCONES WITH LEMON CURD. Serves 8.Egg Yolk Greats Pour into the prepared crust and sprinkle with grated orange rind. Chill for several hours or overnight. mix together the egg yolk and buttermilk. Cut in the butter with a pastry cutter or rub together with your hands until the texture is like coarse crumbs (just like making a pie crust). soda. Sift together the flour. separated ¾ cups buttermilk extra sugar. In a separate bowl. finely minced ¼ cup fresh lemon juice 2 tablespoons cold butter.
Bake in the preheated oven for about 30 minutes. Remove from the heat and whisk in the butter. lemon zest and lemon juice.Chapter 1: A-M well in the center of the dry ingredients and pour the liquid into it. Cook. Divide dough into 2 balls and place pieces of dough on a lightly floured surface. Country Cream and fresh berries. whisking continuously until nicely thickened like a pie filling. Vigorously whisk with a wire whisk. Let cool to room temperature then refrigerate until needed. 3/4-inch thick circle. Dough should form a ball and all flour should be incorporated. Makes 2 heaping cups. about 4 minutes. place the whole eggs. Place bowl over a pan of simmering water (bowl not touching the water). until cooked through and scones are golden. With lightly floured hands pat each piece into a 5-inch wide. Refrigerate. Cool slightly before serving. Serve with Lemon Curd. Country Cream: Combine cream and sugar and whip until soft peaks form. In a small bowl whisk the egg white. egg yolks. 33 . Combine with a few swift strokes. then brush the scones lightly with it and sprinkle liberally with sugar. sides still touching. Makes 1 1/2 cups. Add sour cream and vanilla and gently whisk in. Do not overcook the mixture or it will curdle. Carefully place oj a baking sheet and cut each one into 6 wedges. Lemon Curd: In a large metal bowl. Do not overwhip. Do not overmix. sugar. Makes 12 scones.
Egg Yolk Greats COCONUT CRUNCH PIE 1 servings Source: Egg Yolk Greats --crust --1 cup flour ½ teaspoon salt ⅓ cup shortening 3 tablespoons water. mix well. Combine egg yolks. or 4 tablespoons -filling --3 egg yolks. Coconut Filling. chopped 3 egg whites Crust. Fold into egg yolk mixture. COCONUT LAYER CAKE 12 servings Source: Egg Yolk Greats ½ cup butter . roll out and place in pie pan loosely and flute. Bake at 350℉ for 35-40 minutes or until knife comes out clean when tested. Pour in filling. butter. almond extract and lemon extract.(1 stick) 1 cup sugar 2 eggs 1 ½ cups pastry flour 34 . Fold in coconut. well beaten 1 ¼ cups sugar 1 teaspoon salt ½ cup milk 2 tablespoons butter. or margarine ½ teaspoon almond extract ¼ teaspoon lemon extract 1 cup coconut. Add milk. Pour into pie shell. Mix together flour and salt. Beat egg whites until stiff but not dry. Sprinkle 4 tablespoons water until you can form a ball. sugar and salt. Beat thoroughly. Cut in shortening.
For the Custard Filling: Combine cornstarch with coconut milk and milk in small saucepan. Bake cakes at 350℉ until toothpick inserted in center comes out clean. pressing down lightly. 2 to 3 minutes. Sift together flour. 5 minutes. Add to butter mixture. egg yolk and coconut. (Frosting must be used immediately or it will dry out. Line bottoms of 2 (8-inch) round cake pans with parchment paper and coat with nonstick cooking spray. cream of tartar and baking soda. then increase mixer speed to medium and beat until frosting-like in consistency.Chapter 1: A-M 1 teaspoon cream of tartar ½ teaspoon baking soda ¼ cup milk ¼ cup coconut milk Nonstick cooking spray === CUSTARD FILLING === 1 tablespoon cornstarch ½ cup coconut milk ½ cup milk 3 tablespoons sugar 1 egg yolk. Divide batter between pans. For the Frosting: Boil sugar and water in saucepan without stirring until it threads from spoon or reaches 230℉ on a candy thermometer. Cool. This recipe yields 12 servings. until thick. stiffly beaten ½ cup shredded coconut Cream butter and sugar. beaten ½ cup shredded coconut === FROSTING === 1 cup sugar ½ cup water 2 egg whites. Beat slowly into beaten egg whites. Spread between cake layers. Cool in pans on rack. then remove. 20 minutes. Add milk and coconut milk. stirring constantly. Add eggs and mix thoroughly. Mix well.) Sprinkle coconut over top of frosting. and cook over low heat. Spread on top and sides of cake. about 1 hour. 35 . Add sugar.
cocoa powder. Meanwhile. Cook and stir over medium heat till thickened and mixture just comes to boiling. optional Beat the 3/4 butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar. chopped Chocolate curls. Spread over crust. Beat in egg yolk and vanilla till combined. 36 . beat the 1 egg slightly in a medium. If desired. the 1/2 cup sugar. Bake 5 minutes more. Beat in as much of the flour as you can with the mixer. Spread dough in a lightly greased 12-inch pizza pan. garnish with chocolate curs. Makes 12 to 16 servings. Bake in a 350~F oven about 20 minutes or till golden. and baking soda till combined. Stir in evaporated milk. and the 2 tablespoons butter or margarine. Stir in any remaining flour with a wooden spoon. Remove from heat and stir in coconut and pecans. Cut into wedges to serve. Cool in pan on a wire rack. saucepan.Egg Yolk Greats COCONUT-CHOCOLATE COOKIE PIZZA 16 servings Source: Egg Yolk Greats ¾ cups Butter or margarine ¾ cups Sugar ½ cup Unsweetened cocoa powder ¼ teaspoon Baking powder 1 Egg yolk 1 teaspoon Vanilla 1 cup All-purpose flour 1 Egg 5 ounces Evaporated milk (2/3 cup) ½ cup Sugar 2 tablespoons Butter or margarine 1 cup Flake coconut ½ cup Pecans.
then gently fold whites into yolk mixture. remove from pan. Bake at 325℉ for 1 hour or until cake springs back when lightly touched. Add remaining 1/2 cup sugar. Invert pan. Pour batter into an ungreased 10-inch tube pan. Make a well in center. 2 tablespoons at a time. and beat until stiff peaks form. divided 1 ½ teaspoons Baking powder ¼ teaspoon Salt ¼ cup Vegetable oil 4 Eggs. set aside. cool 40 minutes. Beat at high speed of an electric mixer about 5 minutes or until satiny smooth. Pour egg yolk mixture in a thin. spreading evenly with a spatula. add oil. Beat egg whites and cream of tartar in a large mixing bowl until soft peaks form. sifted 1 cup Sugar. and vanilla. egg yolks. separated 1 teaspoon Vanilla extract ½ teaspoon Cream of tartar Kahlua cream frosting See recipe for Preparation Time: 0:20 Dissolve instant coffee powder in 1/4 cup water. water and coffee mixture. 1/2 cup sugar.Chapter 1: A-M COFFEE CHIFFON CAKE 12 servings Source: Egg Yolk Greats ¼ cup Water 1 teaspoon Instant coffee powder 1 cup All-purpose flour. baking powder. Sift together flour. Loosen cake from sides of pan using a narrow metal spatula. steady stream over entire surface of egg whites. 37 . and salt in a mixing bowl.
leaving head and tail intact. 3 tarragon sprigs. Scrape away any brown flesh. Pick up edges of foil and pour the wine mixture over the fish. and celery. lemon. overnight. Chill the fish. Put the salmon on a large baking sheet or roasting pan and bake it in the middle of a preheated 375℉ oven for 50-60 minutes or until the fish just flakes. and remove the skin from the top of the salmon below the head to the bottom of the salmon at the tail. minced 2 lemon slices 7 lbs. rinse 1 turnip 1 teaspoon unsalted butter In a small saucepan. mashe 8 basil leaves 3 shallots. crimping the edges tightly to secure them. and using the foil as a guide. COLD GLAZED SALMON 6 servings Source: Egg Yolk Greats ¾ cups dry white wine 3 tarragon. Drain liquid from the foil. Season with salt and fold the foil to enclose it. open foil carefully. 38 . twice as long as the fish. Lay the salmon on a piece of heavy foil. invert the fish onto a platter. basil. combine the wine. whole salmon. covered. cleaned. Remove foil and skin and prepare the other side of the salmon in the same manner. (plus more for garn 2 rosemary 3 celery leaves 8 cups fish aspic 1 egg yolk. Simmer the mixture for 20 minutes or until the liquid is reduced to about 3 Tbsp. rosemary. Transfer the package to a work surface. hard cooked. shallots.Egg Yolk Greats Yield: one 10-inch cake.
Place in a bowl of ice water to hold until ready for use. chopped. Make the crust. Pour the filling into the shell and cover with the Bake for 10 minutes in the lower 3rd of the oven then reduce heat to 350℉. Spoon a thin coat of cool but liquid fish aspic over the salmon and arrange the additional tarragon sprigs and turnip flowers decoratively on the fish. washed ¾ cups Sugar 1 Lemon. Mash the egg yolk with the butter and reserve at room temperature. Transfer the yolk mixture to a pastry bag fitted with a decorative tip. Spoon a thin coat of liquid aspic over the whole. (your choice).Chapter 1: A-M Peel turnip and cut into thin slices. Enough for 2 -9" crusts) 3 lbs. Chill the salmon for at least 2 hours or up to 6 hours. CONCORD GRAPE PIE 8 servings Source: Egg Yolk Greats 1 Recipe pie crust. Cool before serving. Pipe the mixture into the centers of the flowers. Trim each slice to resemble a flower or cut with a flower cutter. zest and juice 3 tablespoons Flour 1 Egg yolk (optional) PREHEAT OVEN TO 400℉. Concord grapes. line a pan and roll out the 2nd crust Let cook for 15 minutes. 39 . Serve surrounded with the chilled aspic.
To serve chips after storage.Egg Yolk Greats CORN CHIPS 1 servings Source: Egg Yolk Greats 1 cup warm. freshen briefly in warm oven. In a heavy skillet. Masa flour. Fry ribbons turning once. enough to cover only about half the surface of the oil. Fit a cookie press or pastry bag with the plate or tip designed to make a flat. or elec. or cool completely and store airtight. whisk the water. (100F. or as needed corn oil for frying In a mixing bowl.) water 1 egg yolk 1 teaspoon salt ¾ cups masa harina. Press out into the hot oil a few short lengths of dough. Cornmeal CANNOT be substituted. egg yolk and salt together until thoroughly mixed. deep fryer. ribbed shape and fill it with the masa dough. Chips can be made in double or triple batches and are so quick they can be made on very short notice. 40 . Will keep for up to one week. skillet preheat oil to at least 375℉. made from specially processed corn. just until golden brown. has a taste all its own. Remove with slotted spoon or skimmer and drain on paper towels. Gradually add enough masa to make a soft dough. Serve chips while still warm. just stiff enough not to stick to your fingers.
Add 2 tablespoons clarified butter. and egg yolk in a medium bowl. Cover with plastic wrap. Whisk together the milk. Brush with clarified butter. turning and swirling the batter in the pan to completely coat. and chill in refrigerator for 30 minutes. Add a couple of tablespoons of batter. Strain the mixture through a fine mesh sieve into a mixing bowl. slowly whisking in the flour from the sides of the well. Flip the crepe with a spatula. and cook until golden brown on the 41 . sift together the flour and salt. eggs. Heat a six-inch crepe pan or nonstick frying pan over medium-high heat. Remove the batter from the refrigerator. 1 to 2 minutes. Cook until brown on the bottom. Make a well in the center. plus In a medium bowl. Pour the milk mixture into the center of the well.Chapter 1: A-M CREPES Servings: -Source: Egg Yolk Greats 1 ⅔ cups pastry flour. and heat until very hot. not selfrising ½ teaspoon salt 3 cups milk 8 large eggs 1 large egg yolk 2 tablespoons melted clarified butter. and whisk to combine.
Meanwhile. add the remaining oil to the egg emulsion. make the alioli: In a small bowl. Makes fifty to sixty 6-inch crepes. tender and crispy. Repeat with remaining batter. and be sure that the emulsion is set 42 . minced 2 tablespoons white wine vinegar Coarse salt and freshly ground pepper. 45 to 55 minutes. Do not add the oil too quickly. to taste For the allioli: ½ cup olive oil ½ cup vegetable. In another bowl. always whisking constantly. Toss to coat evenly. Drizzle with the olive oil and season with salt and pepper. Bake until golden. combine the olive and vegetable oils. of the combined oils until an emulsion forms. you will need to use less butter in the crepe pan. As you continue. to taste 1 to 2 T warm water Position a rack in the upper third of an oven and preheat to 375℉. Yield: 50 crepes CRISP POTATOES WITH ALIOLI 6 servings Source: Egg Yolk Greats 3 lbs. unpeeled 1 tablespoon olive oil Salt and freshly ground pepper. then arrange in a single layer. about 1 minute. safflower or corn oil 1 egg yolk 4 garlic cloves. small red potatoes. Halve the potatoes crosswise and place in a baking dish large enough to hold them in a single layer.Egg Yolk Greats other side. Drop by drop. whisk together the egg yolk and 1 Tbs.
Whisking constantly.Chapter 1: A-M before adding more oil. crisp potatoes. To serve. DANISH APPLE SQUARES 1 servings Source: Egg Yolk Greats 2 ½ cups Flour 1 teaspoon Salt 1 cup Shortening 1 Egg yolk Milk 1 cup Corn flakes 8 cups Diced apples. creating a rich. add as much of the warm water as needed to create a smooth. Cut in shortening. roll half of the dough to 17 X 12 rectangle. in which case they are called patatas bravas. place the potatoes on a serving platter and pour half of the alioli over the top. it melts into them. and season with coarse salt and pepper. 8-10 ¾ cups Sugar 1 teaspoon Cinnamon 1 Egg white Combine flour and salt. creamy sauce. or brave potatoes. Combine sugar and cinnamon. Fit into and up the sides of a 12 1/2 X 10 1/2 baking pan. Top with apple slices. stir into flour mixture.) Serve immediately. add enough milk to make 2/3 cup liquid. Sometimes a spicy-hot tomato sauce is used to dress potatoes. On floured surface. or garlic mayonnaise. thick consistency. Beat egg yolk in measuring cup. Add the garlic and vinegar. Mix well. (Cover and refrigerate the remaining alioli and reserve for another use. Comments: Catalan alioli is the Iberian equivalent of Provencal aioli. Sprinkle with cornflakes. Sprinkle on top roll remaining dough 43 . Drizzled over hot.
Mix in pepper. Cover 44 . Mound egg yolk mixture in egg whites.Egg Yolk Greats and place over apples. * see note 3 tablespoons mayonnaise 1 ½ teaspoons anchovy paste 1 teaspoon Dijon mustard 2 tablespoons green pepper. Make slits in center. Brush with egg yolk . DEVILED EGGS PROVENCALE 4 servings Source: Egg Yolk Greats 4 hard-boiled eggs. turn into pie plate. corn. then reduce oven to 350℉. Brush over top.Bake 10 minutes. anchovy paste. mix smoothly with mayonnaise. Bake 30 min or to crust flaky and golden. Notes: I use the Microwave to make the white sauce. chopped fine Mash egg yolks. DEEP-DISH SALMON PIE 6 servings Source: Egg Yolk Greats 1 ½ cups medium white sauce 1 ½ cups whole kernel corn 1 lbcan salmon. boned and flaked 1 ds tabasco 1 unbaked pie crust 1 egg yolk lightly beaten Preheat oven to 425℉ Grease 9-inch pie plate. and mustard. Bake at 350℉ for 50 minutes. Combine sauce. Cover with pie crust. Cut slits in top. Beat egg white. and Tabasco. drained. Seal edges.
1 cup Sugar ⅓ cup Water ¼ teaspoon Cream of tartar 4 Egg yolks 1 ½ cups Sweet butter. Grease the pans ~ two round if making four layers. Make thin slices when cool and start to frost with a cut side up and then keep layering. or two loaf if making seven. Yield: 4 servings.Beat the whites until stiff. Cover the entire torte with the buttercream and then melt down semi 45 . Sift the baking powder into the four. reserving whites. Add the sugar and continue to beat until well blended.Chapter 1: A-M and refrigerate until ready to serve (up to 8 hours). that has been greased. sifted twice 1 ½ cups Confectioners' sugar. sifted 1 teaspoon Baking powder ----chocolate butte rcream. and thick. Remove yolks to a bowl. Cool on racks top side up. then fold them into the mix gently. Turn out immediately and remove the wax paper. separated ¾ cups Cake flour. Then fold into the egg yolk mixture. * DOBOSH TORTE 1 servings Source: Egg Yolk Greats ----cake----6 Eggs. softened 6 ounces Semi-sweet chocolate morsels 4 tablespoons Strong coffee ½ teaspoon Vanilla extract CAKE: Beat the yolks at medium speed until they are lemon in color. Cut eggs in half lengthwise. Pour in the batter and bake in preheated oven at 350℉ for 15-20 minutes or until tester comes out clean. Line the bottoms with wax paper.
DUTCH ALMOND BARS 50 servings Source: Egg Yolk Greats ½ cup Butter ½ cup Sugar 1 Egg 1 Egg yolk 1 cup Cake flour. FROSTING: Mix sugar. flaked Cream butter and 1/2 cup sugar until light and fluffy.Chill to harden. juice of 3 Egg whites. Bake at 46 . almond paste or filling. sifted 1 cup Sugar 1 cup Almond paste or filling 2 Egg yolks ½ Lemon. water and cream of tartar in a saucepan and bring to a boil. Chill the cake and when firm pour over the dark chocolate making sure that the sides are covered. Beat until well blended. stiffly beaten 1 teaspoon Vanilla ½ cup Coconut. Remove to new plate so drips are not seen. Bake at 400℉ for 10 minutes. Mix sugar. Spread over baked crust and sprinkle flaked coconut over top. Fold in egg whites and vanilla. Combine chocolate and the coffee in a saucepan and heat gently until chocolate is melted and mixed. Spread in a 13" x 9" x 2" pan. Add this and the vanilla to the bowl and beat well. If buttercream starts to not hold up refrigerate for a few mins and then beat again. Add one egg plus one egg yolk and cake flour.Egg Yolk Greats sweet chocolate to melting point stirring well. Boil over med heat for to 234℉ on candy thermometer. 2 egg yolks and lemon juice in electric mixer until blended. Add the butter in small pieces and beat well. In a large bowl with a mixer beat the eggs until thick.
mixing with hands until dough leaves side of bowl and holds together. knead several times. Fit into a 9 inch pie plate. Divide crust in half. Beat in vanilla. Preheat oven to 350℉. In medium bowl. EASTER CHEESE PIE 6 servings Source: Egg Yolk Greats 1 ½ cups Unsifted all-purpose flour 1 ¼ teaspoons Baking powder ½ teaspoon Salt 3 tablespoons Butter or margarine. trim edge of plate. Add half of the flour mixture. Set aside.flower water. Roll one half. orange peel and orange. with wooden spoon. set aside. beat butter with sugar and egg until light and fluffy. Add remaining flour. Make filling. covered. 47 . Roll remaining crust to /8 inch thickness. Cool and cut into bars. separated FILLING: 1 (15 oz) cont Ricotta Cheese ¾ cups Sugar 3 Eggs 1 teaspoon Orange-flower water or Almond Extract 1 ½ teaspoons Flour 2 tablespoons Finely chopped citron Sift flour with baking powder and salt. beat until well blended.Chapter 1: A-M 325℉ for 30 minutes. Turn out onto board. Brush with egg white. with electric mixer. to blend well. to 11 inch circle. Softened ½ teaspoon Vanilla extract 1 tablespoon Orange-flower water ¼ cup Sugar 1 Egg ½ teaspoon Grated orange peel 1 Egg.
Place a strip of foil about 2 inches wide around edge of crust. flour. brush over crust. cut into ten strips. Turn filling into lined pie plate. Place around edge of pie. baking soda. with fork. Beat egg yolk with 1 tablespoon water. Pour into prepared pie shell. Refrigerate until well chilled . beat Ricotta until it is creamy. In medium bowl with electric mixer. Add sugar.Egg Yolk Greats With pastry cutter. press firmly to plate. ENGLISH SCONES 1 servings Source: Egg Yolk Greats 1 cup self-rising flour ⅓ cup sugar ¼ teaspoon baking soda 1 Dash salt ⅓ cup currants ½ cup unsalted butter. Reroll trimmings and cut into 1/2 inch wide strips. 48 . Makes 8 servings. eggs. Place five pastry strips across filling. Bake about 50 minutes or until top is golden brown and filling is set. to prevent over browning. salt and currants in bowl. beat until well combined. sugar. Work in butter until crumbly. pressing firmly to edge of pie plate. cut up 1 egg 1 egg yolk ¼ cup buttermilk 1 teaspoon vegetable shortening Combine flour. to make lattice. orange-flower water and citron. 1/2 inch wide. Cool on wire rack. Place remaining strips across first ones.8 hours or overnight.
peeled. 49 . seeds scraped 1 large egg yolk 2 tablespoons sugar 2 ½ tablespoons all-purpose flour Make the Puff Pastry: By hand. and sliced ¼ peeled papaya or papaw. sliced ¼ mango. Bake at 350℉ 12 to 15 minutes or until pale golden. wrap in plastic wrap.Chapter 1: A-M Mix egg. and refrigerate. strained 4 tablespoons Pastry Cream. work together 1 pound plus 4 tablespoons of the butter with 1 1/4 cups of the flour on a cool surface. room temperature 4 ¾ cups all-purpose flour 1 ½ teaspoons salt Juice of 1/2 lemon === PASTRY CREAM === ⅔ cup milk ¼ split vanilla bean. form this butter paste into a block. and sliced ¼ cup apricot jam. (see below) 1 tablespoon passion fruit juice. Drop by rounded tablespoons onto greased baking sheet. Puff Pastry. unsalted butter. peeled. egg yolk and buttermilk with lard and mix lightly but thoroughly into flour mixture. seeded. for glaze 2 tablespoons finely-chopped pistachios 4 small sprigs fresh mint === PUFF PASTRY === 1 ½ lbs. (see below) ½ kiwi fruit. EXOTIC FRUIT TARTLETS 6 servings Source: Egg Yolk Greats ½ lb. When well mixed. peeled. Makes 12 scones. cored. sliced ¼ small pineapple. peeled.
stirring to mix well. 1/4-inch thick. and mix well. In a medium bowl. Remove the butter block from refrigerator. Freeze for future use. Fold the flaps over. Cover with a damp cloth. then cut a cross in the top to one-third of the depth. and place in the center of the dough. Add half of the boiling milk. resting in the refrigerator each time. and mix until smooth and elastic. Heat oven to 400℉. and trim dough flush with edges. Boil for 1 minute until thickened. On a lightly floured surface. (Makes about 1 cup) Note: This will keep in the refrigerator for 2 to 3 days. Shape the dough into a ball. this is called a double turn. Pass through a fine sieve. whisk egg yolk and sugar together until pale and creamy. Repeat to give the dough four more double turns. folding counter-clockwise and ensuring that the edges are well sealed. Bring to a boil over medium-low heat. be sure to chill it quickly and thoroughly. Using fingers. then fold in half like a book to form four equal layers. place each circle in a 2 1/2-inch cocktail sauce cup. press dough into cup. Open out the points of the cross and roll out each one to a square 5 by 5 inches. Add 1 cup plus 3 tablespoons water and lemon juice to form a dough. stirring constantly. and chill in the refrigerator for at least 30 minutes. Return mixture to pan with remaining milk. Fold the short sides to meet in the middle. then leave the dough covered in the refrigerator to rest. Line shells with parchment paper. about 30 minutes. fill 50 . roll out pastry to 1/16-inch thickness.Egg Yolk Greats Rub the remaining butter into the remaining flour with the salt until the mixture resembles fine breadcrumbs. If you make it in advance. (Makes about 3 1/2 pounds) Make the Pastry Cream: Place the milk and vanilla bean and seeds in a small saucepan. Cut dough into six 4 1/2-inch circles. Remove shells from refrigerator. Roll out the dough into a 12by 24-inch rectangle. preferably overnight before using. Refrigerate until chilled. Add flour and mix to a smooth paste. and prick chilled shells several times with a fork.
full-bodied 1 cup sauce. sliced 24 snails. Transfer shells to oven. stems trimmed flush with caps. (to taste) pepper. caps fluted 2 tablespoons water 1 tablespoon juice. Brush tops with warmed apricot jam that has been passed through a sieve. Arrange fruit decoratively on top. Stir passion fruit juice into pastry cream. rinsed 3 tablespoons cognac. lemon 1 tablespoon butter 51 . bake until edges begin to turn light golden brown. plus more as needed ¾ cups santenay or ¾ cups wine. and divide evenly among tartlets. . fine ½ lb. red. drained. Transfer to a wire rack to cool. chopped.7 1/2 oz can). unsalted ¼ cup shallot. cold 5 tablespoons butter.(about 3 1/2 cups) 3 cepes. veal salt. FEUILLETE D'ESCARGOTS ET CEPES AU SANTENAY 4 servings Source: Egg Yolk Greats ½ lb. Decorate with mint sprigs. fresh. (1 .Chapter 1: A-M with pie weights or dried beans. 15 to 18 minutes. mushrooms. (to taste) -garnish--4 large mushrooms. Remove parchment paper and pie weights. and sprinkle edges with pistachios. puff pastry 1 large egg yolk 1 ½ teaspoons water. chanterelles * coarsely chopped. bordelaise or 1 cup stock.
Garnish with mushroom slices by overlapping them along 1 edge of each shell. Add red wine and reduce by half. Stir together the egg yolk and water and lightly brush the pastry with this egg wash. combine the mushrooms. Place them on a baking sheet.) Remove the mushrooms. Place heated pastry shells on 4 heated plates and fill with snail mixture. and cook 1 to 2 minutes. water. or veal stock and reduce until thickened enough to coat a spoon lightly. Transfer this mixture to a sieve placed over a bowl and return the pan to heat.) Cool them on a rack. 1/8-inch thick. light the alcohol carefully with a long handled match.) Add the chanterelles and cepes and stir until quite dry (6 to 8 minutes. until just tender (about 4 minutes. Use a 5-inch oval or 4-inch round cutter to cut out 4 pieces of pastry. Bake feuilletes for 20 minutes. For Garnish: Slice the tops off of the feuilletes and scoop out insides. Preheat oven to 400℉. Chill pastry for 30 minutes.) Add snails and toss well.) Add Bordelaise sauce. lemon juice and 1 tablespoon of butter. and adjust seasonings to taste with salt and pepper and a few drops of Cognac. 3 to 5 minutes. scraping up any browned bits in the pan (about 4 minutes. heat 3 tablespoons of butter over medium-high heat and add the shallot. Spoon any remaining 52 . stirring until wilted (about 2 minutes. Bring to a boil over medium-high heat. Return feuillettes and their lids to the oven briefly to reheat. shaking the pan occasionally. Add 3 tablespoons of Cognac. cover and cook. In a small saucepan. To Assemble: Add the snail-mushroom mixture to your sauce and bring it all to a simmer. then lower the temperature to 350℉ and continue to bake until they've turned golden brown (about 5 to 10 minutes longer. drain them and cut them into thick slices. swirl in the remaining butter a little at a time.Egg Yolk Greats * Other wild or cultivated mushrooms may be substituted For Feuilletes: Roll out your puff pastry to large rectangle. In a saucepan. Remove the pan from the heat.
salt. Blend at low speed until moistened. cutting almost through to cookie sheet. Stir in 1/3 t.Chapter 1: A-M sauce over. (additional as needed) 1 package yeast. On lightly floured surface. Place on greased cookie sheet. Cover. replace lids at a slight angle. combine 1 1/2 c. Prepare onion topping. By hand. Spread Onion Topping over the pricked dough. salt. mix well. and serve immediately. Bake at 375℉ for 25 to 30 minutes until golden brown. 53 . Place in greased bowl. Punch down dough. In small skillet. let rise in warm place about 30 minutes (15 minutes for Quick Rise). gradually stir in enough remaining flour to make a firm dough. (120-130f. saute onion in butter until soft. (2 1/4 tsp) 1 tablespoon sugar 1 teaspoon salt 1 cup very warm water. yeast. Cover. shape dough into a ball. cut a circle in dough about 1 inch from edge.) 1 tablespoon oil topping ½ cup chopped onion 2 tablespoons butter or margarine ¼ teaspoon sugar ⅛ teaspoon salt In large mixer bowl. beat 3 minutes at medium speed. 1 T. sugar and 1 t. adding flour as needed. flour. Prick center with a fork. let rise in warm place about 40 minutes (20 minutes for Quick Rise yeast). FOCACCIA (ITALIAN FLAT BREAD) 12 servings Source: Egg Yolk Greats 2 ½ cups all purpose flour. Add water and oil to flour mixture. With table knife. Knead on floured surface 5 to 8 minutes. sugar and 1/8 t. Flatten to a 10-inch circle. turning to grease top.
granulated sugar 6 egg whites. Instead of pricking top. Brush bread with an egg glaze made by combining 1 egg yolk and 1 T. peeled pink figs variety) 1 pint whole milk 1 pint heavy cream 6 egg yolks 1 ¼ cups fine. Cool. milk or water. then start freezing. When slightly frozen. Beat egg yolks and sugar together until very light. stir well. Add the stiffly beaten egg whites and stir in the wine. Omit Onion Topping. Pour hot milk over the egg yolk mixture. Allow to ripen a few hours before serving. cut a crisscross design with a sharp knife. stirring constantly. FRESH FIG ICE CREAM 6 servings Source: Egg Yolk Greats 1 qt fresh.Egg Yolk Greats Variation. stiffly beaten 3 tablespoons cream sherry wine Crush peeled figs with a wooden spoon. FROZEN DOUGH BAGELS 10 servings Source: Egg Yolk Greats 54 . skim. but do not boil. Sprinkle with sesame seed if desired. add crushed figs. Scald the milk and cream. Return to freezer and finish freezing.
Cut the loaf into -12 pieces. GERMAN WHITE CHOCOLATE CAKE 6 servings Source: Egg Yolk Greats 2 ½ cups Cake flour 1 teaspoon Baking soda ½ lb.Chapter 1: A-M 1 package Frozen bread dough 1 ga Boiling water 1 Egg yolk 1 tablespoon Water Let the dough thaw overnight in the refrigerator. Roll into ropes and pinch the ends together to form a circle. melted in 1/2 c boiling water and cooled 1 teaspoon Vanilla extract 1 cup Buttermilk 1 cup Shredded unsweetened coconut 1 cup Chopped pecans Frosting 1 cup Evaporated milk 1 cup Sugar ¼ lb. Preheat the oven to 350℉. Brush with a mixture of egg yolk and water. Drop bagels into the boiling water. separated 4 ounces White chocolate. Unsalted butter 1 ½ cups Sugar 4 lg Eggs. cooking one minute per side. Unsalted butter 3 lg Egg yolks 1 teaspoon Vanilla extract 1 cup Chopped pecans 1 cup Shredded unsweetened coconut CAKE Position the racks in the upper and lower thirds and preheat oven to 350 deg℉ Lightly butter the bottom and sides of three 8 inch round 55 . Bake for 30 minutes or until golden brown. Life out with a slotted spoon and place on a greased cookie sheet.
tap out the excess. about 35 to 40 minutes. carefully fold in the remaining egg whites. Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean. Place a cake layer on a serving platter. Plance the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened. and spread with 1/4 of the frosting. carefully peel off the parchment paper. do not overbeat. Into a medium bowl. blending well after each addition. Do not let mixture boil fast. combine the evaporated milk. Top with the second layer. sugar. Remove from heat and stir in the vanilla. Beat in the melted white chocolate mixture and the vanilla. Using an electric mixer set at mdeium speed. and egg yolks. Spread 1/4 of the frosting evenly over the cake layer. FOR THE FROSTING: In a heavy medium saucepan over medium heat. Beat the egg whites until stiff peaks form. sift the cake flour and the baking soda. Top with the third cake layer. Beat in one egg yolk at a time. Simmer for 10 minutes. Evenly frost the top and sides of the cake with the remaining frosting. stirring constantly. about 5 minutes. making sure to spread it all the way to the edges. Blend 1/3 of the egg whites into the cake mixture to lighten it. and coconut. pecans. cream the butter and the sugar in a large bowl until light and fluffy. and cool completely. lower the heat if necessary.Egg Yolk Greats cake pans. 56 . Spoon the batter into the prepared pans. Fold in the coconut and pecans. Dust the bottom and sides with flour. blend in the sifted flour mixture alternately with the buttermilk. Transfer the cakes in the pans to wire racks and cool 10 minutes. Invert the cakes onto the wire racks. Line the pans with parchment paper. At low speed. butter.
turkey breast. Mix egg yolk in a small bowl with water and Tabasco. Heat 57 . Sprinkle with cayenne. halved With a sharp knife cut breast into 10-12 lengthwise strips. Dip strips of turkey into egg. then into herbed bread crumbs. add half the Colt 45 when cheese is partly melted and cook. Feel free to substitute your favorite brew.Chapter 1: A-M GOLDEN BUCK 4 servings Source: Egg Yolk Greats 3 cups grated cheddar cheese 1 tablespoon butter ¾ cups colt 45 malt liquor 1 egg yolk. Blend bread and herbs in a blender to make herbed bread crumbs. Serve on hot toast. stirring constantly until smooth and thick. Combine remaining booze with egg yolk and add slowly. pour into a dish. stirring constantly. GOLDEN CRISP TURKEY 2 servings Source: Egg Yolk Greats 2 lbs. slightly beaten Melt cheese and butter in top of double boiler. boneless and skinless 1 egg yolk Dash Tabasco sauce 1 slice bread ½ teaspoon dried sage ½ teaspoon dried oregano 1 tablespoon butter 1 tablespoon safflower oil Sea salt Fresh ground black pepper 1 lemon.
whip c Blanched almonds /3 tb Vanilla Cream butter and sugar. Add milk alternately. Add turkey and cook over medium heat 2 minutes.c Apricot pulp c Heavy cream. separate ----APRICOT WHIP---. 58 . add egg yolk and beat thoroughly. Fold in egg whites. Keep refrigerated until ready to use.Egg Yolk Greats butter and oil in a sauté pan or skillet. Bake in 2 greased and floured pans 30 minutes at 350 F. Spread over cake. Season to taste. Put apricots in blender to make puree. cook in juice from apricots until thickens to jam. Fold whipped cream into jam. GRAHAM CRACKER CAKE 8 servings Source: Egg Yolk Greats ----½ cup Butter or margarine 2 cups Graham cracker crumbs 1 cup Sugar 2 tablespoons Flour 1 cup Milk ⅔ tablespoons Baking powder ¼ teaspoon Salt 3 Eggs. Frost with apricot whip. mix lightly and add nuts. garnish with lemon halves and serve. Chill. Add vanilla. add baking powder and salt. turning pieces as they become golden. Sprinkle flour over graham crackers.
Fold over and seal edges. pressing with a fork dipped in flour. Saute the mushrooms. brush over pies. solid 1 ½ cups sour cream 1 ds nutmeg 1 ½ teaspoons salt ¼ teaspoon black pepper 2 cups all-purpose flour 1 tablespoon sugar ½ cup shortening 1 egg This is an extremely easy and versatile meat pie. Melt margarine in skillet. Roll dough on floured surface and cut into 18 circles. 1/2 teaspoon salt. do so slowly so sour cream will not curdle. Mix egg whites with 1 tablespoon water. remaining salt and the sugar in a bowl. Place 1 heaping teaspoon filling in center of each circle. Bake in a preheated 400℉ oven for 15-20 minutes or until golden brown. chopped 1 cup mushrooms 3 tablespoons margarine. Use the hamburger meat in this recipe or use COOKED chopped beef roast or COOKED and chopped chicken in filling. Set aside.Chapter 1: A-M HALF MOON MEAT PIES 8 servings Source: Egg Yolk Greats 1 ½ cups ground round 1 whole onion. black pepper and dash of nutmeg or allspice if desired. Add a few sprinkles of sesame seed or celery seed at this point if desired. Remove from heat and stir in 1/2 cup sour cream. add to flour mixture and mix well. onions and lean ground round until lightly browned. Cut the shortening in until mixture is crumbly. Salt is to be divided between pastry and filling. Mix the flour. When rewarming these. Author Note: Make these ahead of time to have on hand for 59 . Serve immediately. Best warmed in oven. Mix egg yolk with remaining sour cream. Use a sour cream carton for circle size guide or any other cutter that will give you about 18 circles.
beaten ¾ cup melted grape jelly 1 pinch grated nutmeg Cream butter with brown sugar and egg yolk by beating until light and fluffy. HARD SAUCE 1 servings Source: Egg Yolk Greats ½ cup butter ¾ cup brown sugar 1 egg yolk. thaw partially and reheat slowly in oven. cut chiffonade 2 tablespoons blanched sliced almonds 60 . stirring constantly. separated ¼ cup sugar 1 cup honey. HONEY CAKE WITH ORANGES AND ALMONDS 6 servings Source: Egg Yolk Greats 3 eggs. pour into sauce bowl and sprinkle with nutmeg. This recipe yields 2 cups. Simmer 5 minutes over medium-low heat.Egg Yolk Greats sandwiches. Add jelly. They can be frozen for short periods of time. juice of 20 mint leaves. (orange blossom preferred). school lunches or to take to work. warmed until thin in a double boiler ¾ cups flour ¾ teaspoons dried yeast 3 tablespoons extra-virgin olive oil 2 tablespoons aguardiente powdered sugar === orange salad === zest and segments of 4 navel oranges ½ lemon.
potato starch and salt. separated ¾ cups matzo meal 6 tablespoons potato starch ½ teaspoon salt In a medium bowl. Add olive oil and aguardiente to egg mixture and slowly add flouryeast combination. 1/4 cup at a time. cranberries.Chapter 1: A-M Preheat oven to 400℉ and oil an 8-inch cake pan. In separate bowl. beat the egg whites to stiff peaks and fold into flour mixture.) semi-sweet chocolate chips 2 tablespoons unsweetened cocoa powder 6 eggs. combine remaining 3/4 cup honey. until golden brown. Dust cake with powdered sugar and serve with the orange salad. egg yolks. Mix the orange salad ingredients and let stand 10 minutes before serving. 61 . Mix the flour with the yeast. divided 1 cup chopped toasted pecans ½ cup dried cranberries ½ cup (3 oz. Pour batter into prepared cake pan and bake 35 to 45 minutes. pecans. Add sugar to yolks and beat to white ribbons. chocolate chips and cocoa powder. to wet mixture. mix together 1/2 cup honey. Meanwhile. matzo meal. Add the honey to the egg yolk mixture and continue mixing. HONEY PECAN SWIRLED COFFEE CAKE 8 servings Source: Egg Yolk Greats 1-¼ cup honey. Remove and allow to cool.
Bake at 325℉ for 45 minutes. Cool 10 minutes. HUNGARIAN NUT CRESCENTS 10 servings Source: Egg Yolk Greats Dough1 cup Butter 1 cup Shortening 6 ¼ cups Flour 2 tablespoons Yeast 1 pint Sour cream 3 Egg yolks 1 pn Salt Filling½ lb. Spread 1/3 of batter in greased 9-inch springform pan. Fold 1/4 of whites into egg yolk mixture.Egg Yolk Greats In small bowl. gently swirl filling into batter. remove cake from pan and cool on wire rack. beat egg whites until soft peaks form. stiffly beaten Egg wash1 Egg yolk Few drops water Extra sugar* 62 . Repeat with remaining batter and pecan mixture. Serve warm or at room temperature. With spoon. Mix egg yolk mixture back into remaining egg whites. or until cake starts to pull from side of pan and toothpick inserted near center comes out clean. Ground walnuts 1 ¼ cups Sugar ¼ teaspoon Cinnamon 1 teaspoon Vanilla 3 Egg whites. Spoon half of pecan mixture on top.
cut the butter and shortening into the flour until the mixture is crumbly. overnight. vanilla and stiffly beaten egg whites together in a bowl. refrigerating the dough you are not using. Cut into 2 x 2-inch squares. Sprinkle granulated sugar onto a pastry board. In a separate bowl. Make sure you let the dough chill overnight to make it easy to work with. To make egg wash mix egg yolk and few drops of water in a small bowl. ISRAELI UPSIDE DOWN APPLE CAKE 8 servings Source: Egg Yolk Greats --Apples:--¼ cup Margarine ½ cup Brown sugar ½ cup White sugar 8 Apples. Work with one portion at a time. sifted 63 . cinnamon. mix walnuts. Bake for 15-20 minutes. In a bowl. Mix until smooth and the sides of the bowl are clean. covered. To make filling. Combine with the flour mixture.Chapter 1: A-M No one can eat only one of these rich little crescents. Remove from oven and cool on wire racks. Paint with egg wash. Place seam side down on a greased cookie sheet. Preheat oven to 350. peeled and cored Walnuts Raisins Juice of 1 lemon --Batter:--5 Eggs. sugar. mix the yeast into sour cream. Form into a large ball and chill. separated 5 tablespoons Sugar 1 teaspoon Lemon juice 4 tablespoons Potato starch. then add egg yolks and salt. Form into a crescent. Editor's Note: You want to cut recipe in half for a smaller yield. Divide the dough into six portions. Roll out the dough to 1/8-inch thick and sprinkle with more sugar. Place a bit of the nut filling along one end of the square and roll up.
beat the egg whites until stiff but not dry. melt the margarine and the sugars in the bottom of a deep round pan large enough to hold the apples comfortably Arrange the apples over the sugar. Pour the batter over the hot apples and bake for an additional 30 minutes or until the cake tests done. Pour the lemon juice over the apples. In a clean bowl. Serve cold. Fill the core openings with walnuts and raisins.Egg Yolk Greats Prepare the apples. Carefully fold the beaten egg whites into the egg yolk mixture. Bake in a preheated 375℉ oven for 30-35 minutes until the apples are tender. To prepare the batter : In a large mixing bowl beat the egg yolks with the sugar until very light. softened 3 Eggs. Add the lemon juice and sifted starch to pot. Let the cake rest on a cake rack for 10 minutes before turning it out. with clean beaters. ITALIAN CHRISTMAS BREAD 1 servings Source: Egg Yolk Greats 1 cup Warm water (105 to 115 degrees) 2 package Active dry yeast ½ cup Sugar 2 teaspoons Salt ½ cup (1 stick) butter or margarine.cups sifted all-purpose flour 1 cup Raisins 1 cup (8 oz) mixed candied peel ½ cup (4 oz) red candied 64 . onto a large cake plate. separated 5 ½ To 6 . beaten 1 Egg. upside down.
3 eggs. 1/2 cup butter. or quick rise yeas 65 . Add 1/2 cup sugar. let rise in a warm place. cool on rack. to 3c 2 ¼ Active dry yeast. until double in bulk. let rise in warm place. Brush with egg white combined with 2 Tbsp water. )Place in lightly greased large bowl. about 2 hours. Turn dough onto lightly floured board. Gradually. mix in last part with hand until dough leaves side of bowl. turn to bring greased side up. salt. stirring until dissolved. until more than double in bulk. Remove from pan. Punch down dough. Continue baking 30 minutes longer or until golden brown. Sprinkle yeast over water in a large bowl. Brush top with 1 Tbsp melted butter. about 1 hour. Cover with towel. add remaining flour. Bake 30 minutes. Grease well and line inside of 8" springform pan with 4" strip of buttered brown paper. Knead in raisins and candied fruits until well distributed. the egg yolk and 3 cups flour. melted 2 tablespoons Water 2 tablespoons Sugar If possible. check temperature of warm water with a thermometer. Cover with towel. beat with wooden spoon or electric mixer until smooth. free from drafts. Preheat oven to 350℉.Chapter 1: A-M cherries. Place dough in prepared pan. 5 minutes. (Dough is soft. Remove bread form oven. about 2 minutes. cut deep cross on top of bread. Brush again with egg white mixture and sprinkle with sugar. halved 1 tablespoon Butter or margarine. With a sharp knife. turn out onto lightly floured pastry cloth or board. about minutes. free from drafts. Makes 1 loaf. Knead until smooth. ITALIAN FLAT BREAD (FOCACCIA) 1 servings Source: Egg Yolk Greats 2 ½ cups All-purpose flour.
Variation. mix well. KAHLUA WHITE CHOCOLATE VALENTINE CAKE 6 servings Source: Egg Yolk Greats 1 ¾ cups whipping cream 66 . Bake at deg. Knead on floured surface 5 to 8 minutes. salt. gradually stir in enough remaining flour to make a firm dough. shape dough into a ball. turning to grease top. Flatten to a 10-inch circle. cutting almost through to cookie sheet. combine 1 1/2 c. Punch down dough. On lightly floured surface. In small skillet. let rise in warm place about 40 minutes (20 minutes for Quick Rise yeast). salt. flour. sugar and 1 t. very warm. 1 T. Place in greased bowl. Blend at low speed until moistened. Prepare onion topping. Omit Onion Topping. beat 3 minutes at medium speed. cut a crisscross design with a sharp knife.130 deg. Spread Onion Topping over the pricked dough. for 25 to 30 minutes until golden brown. Prick center with a fork. Place on greased cookie sheet. With table knife. Sprinkle with sesame seed if desired. (120 . saute onion in butter until soft. Cover. Cover. Stir in 1/3 t. f) 1 Oil ½ cup Chopped onion 2 Butter or margarine ¼ Sugar ⅛ Salt In large mixer bowl. Brush bread with an egg glaze made by combining egg yolk and 1 T.Egg Yolk Greats 1 Sugar 1 Salt 1 cup Warm water. Instead of pricking top. cut a circle in dough about 1 inch from edge. By hand. adding flour as needed. Add water and oil to flour mixture. yeast. let rise in warm place about 30 minutes (15 minutes for Quick Rise). milk or water. sugar and 1/8 t.
Alternately stir in dry ingredients and milk. whisk egg white with dash of salt until soft peaks form. Gradually beat in 3/4 cup sugar. Set over simmering water until chocolate is melted. combine cream and chocolate. beat batter until fluffy. Stir until smooth. Refrigerate at least 4-5 hours. beginning and ending with dry ingredients and blending thoroughly after each addition. stirring occasionally. Set aside to cool completely. melt chocolate and cream together. In large bowl of electric mixer. beating until very thick and glossy and mixture falls from whisk in heavy ribbon. Add vanilla and beat until stiff. Whisk in remaining 1/4 cup sugar. GANACHE: In large bowl of electric mixer.Chapter 1: A-M 3 ½ ounces chopped white chocolate ¼ teaspoon vanilla ***CAKE*** 2 ounces white chocolate ½ cup whipping cream 1 ⅓ cups cake flour. room temp 1 cup sugar 1 whole egg 1 separated egg 6 tablespoons milk room temp ***KAHLUA SYRUP*** 3 tablespoons water 1 teaspoon instant coffee powder 1 teaspoon sugar ¼ cup Kahlua WHITE CHOCOLATE GANACHE: Prepare ganache before mixing and baking cake to allow it to chill. until very thick. Stir until smooth. Beat in whole egg and egg yolk until smooth. CAKE: In small bowl set over simmering water. In small bowl. sifted ½ teaspoon baking powder salt ¼ cup unsalted butter. Stir in cooled chocolate. Gently fold egg white 67 .
diced 1 Onion. strip. and carefully peel away paper. 6 cups Water ½ teaspoon Salt 1 Bay leaf 1 Onion. Frost with white chocolate ganache. Bake on center shelf of oven at 350℉ about 40 minutes or until wooden pick inserted in center comes out clean. halved 6 Peppercorns 1 x gravy . white 1 x broth . Transfer cake to serving plate. poke holes about 1 inch deep and at about 1 inch intervals in top of cake. if necessary. Bring to boil and pour into small bowl. small. KONIGSBERG MEATBALLS 4 servings Source: Egg Yolk Greats 1 -meatballs 1 Hard roll ¾ cups Water 1 lb. coffee powder and sugar. Cool completely. Cool in pan 10 minutes. lean 1 Bacon. combine water. Stir over low heat to dissolve coffee and sugar. Pour batter into 8 or 9 inch heart shaped cake pan which has been lined with butter and floured waxed paper. peeled. large ½ teaspoon Salt ¼ teaspoon Pepper. first trim any excess crust away from pan rim. chopped 1 Egg. small.Egg Yolk Greats into batter. diced 4 Anchovy fillets. Using wood pick. 1 ½ tablespoons Butter or arine 1 ½ tablespoons Unbleached flour 1 tablespoon Capers 68 . Add Kahlua and stir to blend. Turn out of pan. KAHLUA SYRUP: In small saucepan. Cool. Ground beef.
Simmer for 5 minutes. Add the bacon. cut into cubes 1 whole egg. Remove a small amount of the sauce to blend with the egg yolk. LAYERED POPPY SEED PASTRIES 24 servings Source: Egg Yolk Greats ½ cup warm milk 1 dash sugar 1 package dry yeast .Chapter 1: A-M 1 Lemon juice. Shape the meat mixture into balls about 2 inches in diameter. Prepare broth by boiling the water. Stir egg yolk back into the sauce. and mustard. Serve on a preheated platter. of 1/2med.(1/4 oz) 4 cups flour. stirring constantly. egg. onion. Slowly blend in 2 cups of reserved broth. prepared 1 Egg yolk. anchovy fillets. onion. Add to the boiling broth and simmer over low heat for 20 minutes. lemon juice. plus more 1 teaspoon baking powder ¼ teaspoon salt Grated zest of 1 lemon 1 cup softened butter.lemon ½ teaspoon Mustard. Cook for 3 minutes. Add the drained capers. large ¼ teaspoon Salt ¼ teaspoon Pepper. heat butter in a frypan and stir in flour. To Serve: Place reserved meatballs into the gravy and reheat if necessary. bay leaf. Season with salt and pepper. seasoned with salt. Mix thoroughly. salt and pepper. Squeeze it dry. Gravy: To prepare gravy. place in mixing bowl with the ground beef. white Meatballs: Soak the roll in the water for about 10 minutes. set aside. Remove meatballs with a slotted spoon. and peppercorns. plus 1 egg yolk 1 teaspoon vanilla extract === ASSEMBLY === 69 . and keep warm.
baking powder. Bake at 350 degrees until golden brown. egg yolk and vanilla in small bowl. Store in resealable plastic bags in freezer. (Reserve trimmings for Poppy Seed Strudel. cut into 24 squares. Spread poppy seed filling evenly over sheet of dough. Roll each disc of dough into thin sheet large enough to fit into a 13by 9-inch baking dish. Set aside. and sprinkle with 1 cup walnut filling. if desired. Trim each sheet dough to fit dish. Spoon poppy seed filling into pastry bag.) 70 . (To freeze. Arrange sheet of dough on top and repeat with layer of poppy seed filling. Cover with second sheet of dough. Cool in pan. mixed with 1 teaspoon water Mix warm milk. Cover with kitchen towel and let stand 30 minutes. about 45 minutes. Add to flour mixture alternately with milk mixture and blend until dough comes together. salt and lemon zest in large bowl of electric mixer. While hot.(12 1/2 oz ea) ½ cup sugar ½ lb. then wrap in plastic wrap and refrigerate 1 hour. divide dough into 4 parts. Knead each part into flat disc.Egg Yolk Greats 2 cans poppy seed filling . Pipe half filling onto pastry (or can be spread using spoon).) Arrange 1 sheet dough in bottom of baking dish. Blend sugar and nuts in small bowl. Top with remaining sheet of dough. wrap each pastry in plastic wrap then foil. sugar and yeast in small bowl until yeast dissolves. Beat egg. ground walnuts 1 egg yolk. Brush top with egg yolk mixture. Add butter and blend until mixture is crumbly. Set aside. Transfer dough to floured board. Blend flour.
Sift the dry ingredients into a bowl and reserve. Set whites sides in a separate bowl. 17 grams fat. 38 grams carbohydrates. lemon extract and lemon zest into the egg yolk mixture and set aside.92 grams fiber. Whisk the sour cream. At serving time. until thick and lemon colored. 7 grams protein. beat egg yolks and sugar with an electric mixer for 3 to 4 minutes. finely grated zest of 1 ½ teaspoons Baking soda ½ teaspoon Salt ½ teaspoon Ground nutmeg In a large mixing bowl. 53 mg cholesterol. 149 mg sodium. 71 . LEMON FEATHER CAKES 14 servings Source: Egg Yolk Greats 4 lg Eggs. milk. Comments: Make the Poppy Seed Pastries in advance and store them in the freezer. they will stay crisp and everyone will think they were freshly baked. Each pastry: 328 calories. just defrost them. Wash and dry beaters and keep them handy. separated ¼ cup Sugar ½ cup Sour cream ½ cup Milk 1 teaspoon Lemon extract 1 Lemon. Make extra pastries to follow the Purim tradition of sharing (shalach manos) and give a basket of these delicious confections as gifts to family and friends. 2.Chapter 1: A-M This recipe yields 24 pastries.
LEMON SUPREME CHIFFON 12 servings Source: Egg Yolk Greats 24 graham crackers. Spread half of this mixture on bottom of a 9x13" loaf pan. Whip the cream. Pour over crumb mixture in pan. Set aside. Mix the Jell-O. melted ¼ cup sugar 2 lemons. 72 . crushed ¼ cup butter.Egg Yolk Greats Using the clean beater. Whisk the dry ingredients into the liquid until just smooth. Serve with warm blueberry sauce and whipped cream. Fold in beaten egg whites. juice of 6 eggs. Fold in the egg whites. adding 3 T sugar gradually. Beat egg whites stiffly and add the 2/3 cup sugar. water and lemon juice. separated ⅔ cups sugar 1 large lemon jell-o 2 cups water. Chill until partially set. mixing thoroughly. Cook the pancakes on a preheated greased griddle or skillet for about 1 1/2 minutes. Beat egg yolk and add to Jell-O mixture. beat the egg whites until they hold soft peaks. boiling 1 cup whipping cream 3 tablespoons sugar Mix graham cracker crumbs with the butter and 1/4 c sugar. flip and cook for about 1 minutes on the second side.
stirring constantly. divided 1 tablespoon cornstarch ½ cup skim milk ½ teaspoon grated lime rind 4 teaspoons fresh lime juice 3 egg whites ⅛ teaspoon cream of tartar blackberry sauce 2 teaspoons powdered sugar Press each warm crepe into a 6-ounce custard cup (or muffin cup) coated with vegetable cooking spray. Bring to a boil over medium heat. stirring constantly. Place another custard cup inside each crepe to form tulip-shaped cups. Cook 1 minute or until thickened.Chapter 1: A-M Spread over Jell-O mixture. Top with remaining crumb mixture. add to remaining milk mixture. (see recipe) vegetable cooking spray 1 egg yolk 6 tablespoons sugar. stirring constantly. Refrigerate several hours before serving. stir in lime 73 . stirring constantly. Gradually stir about one-fourth of the hot milk mixture into egg yolk. Gradually add milk. let cool completely. LIME CREPE CUPS WITH BLACKBERRY SAUCE 6 servings Source: Egg Yolk Greats warm dessert crepes. Place egg yolk in a small bowl. Remove from heat. Combine 3 tablespoons sugar and cornstarch in a small saucepan. stir well. lightly beat with a wire whisk. Cook 1 minute. Remove from heat. stirring with a wire whisk until blended.
Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until soft peaks form. 1 tablespoon at a time. remove top custard cups. sliced Directions for Meringues: 74 . Gently fold in remaining egg white mixture. Gradually add remaining 3 tablespoons sugar. Spoon about 2 tablespoons Blackberry Sauce onto each of 6 dessert plates. Divide custard mixture evenly among crepe cups. slightly beaten GARNISH 2 cups fresh seasonal fruit or berries. beating until stiff peaks form. Place 1 filled crepe on top of sauce. Place crepe-filled custard cups on a baking sheet. Gently stir one-fourth of egg white mixture into custard. Remove crepes from custard cups.Egg Yolk Greats rind and lime juice. Bake at 375℉ for 15 minutes or until puffed and golden. and sprinkle with powdered sugar. MERINGUE TORTES WITH FRESH FRUIT AND APRICOT-LEMON SAUCE 8 servings Source: Egg Yolk Greats ingredients for meringues 4 egg whites ¼ teaspoon cream of tartar 1 cup sugar ½ teaspoon vanilla INGREDIENTS FOR APRICOTLEMON SAUCE 1 ¼ cups Smucker's Apricot Preserves ¾ cups sugar ¼ cup lemon juice 3 tablespoons butter 3 egg yolks.
In a small bowl. Turn heat down to low. but leave cookies in until the oven completely cool. about 6-8 minutes.Chapter 1: A-M Line two large cookie trays with baking parchment paper. Add butter: stir until melted. set aside. mix one cup of the hot mixture into the egg yolks. Using a spoon. continue to beat on mediumhigh until stiff peaks form and the mixture is very shiny. stir together the first three ingredients until sugar is dissolved.) While beating. Preheat oven to 275℉. Beat in vanilla. (Note: both beaters and mixing bowl must be very clean and dry. Directions for Apricot-Lemon Sauce: In a medium sauce pan. over medium heat. turn oven off.) Carefully remove meringues from parchment and store in an airtight container until serving time. if desired. stirring constantly. bring mixture just to a simmer. (You can even leave them overnight. and egg whites must not contain any egg yolk or mixture will not achieve the desired volume. beat the eggs and cream of tartar until foamy. 75 . stir to combine. mix egg yolk mixture into the remaining hot mixture. then immediately remove from heat. shaping with a spatula or knife to make 24 3-inch diameter cookies (12 cookies per tray). in a medium mixing bowl. gradually add the sugar. Place trays in oven and bake for 1 hour until cookies are very lightly browned. With an electric beater on medium-high. Then. Heat mixture to a simmer. drop large spoonfuls of mixture onto the parchment paper.
Top with 1 1/2 tablespoons of the sauce and top with some of the fruit or berries and second meringue.Egg Yolk Greats Transfer mixture to a bowl and chill in the refrigerator. Sprinkle with ground red chiles and garnish with the cilantro. Lg. Ground 1 tablespoon Capers. Prepared ½ teaspoon Salt 1 Jalapeno Pepper Red Chiles. cumin. Fill the egg whites with the egg yolk mixture. Yield: 1-1/2 cups To assemble Meringue Tortes: Place one meringue on an individual serving plate. heaping lightly. Cut the eggs lengthwise into halves. Peeled ¼ cup Mayonnaise Or Salad Dressing 1 tablespoon Cumin. Repeat to make 7 more meringue tortes. 76 . MEXICAN DEVILED EGGS 12 servings Source: Egg Yolk Greats 12 Hard Boiled Eggs. Fresh. Slip out the yolks and mash with a fork. Snipped Jalapeno Chile should be seeded and finely chopped. mustard. Mix the mashed yolks with the Mayonnaise. Repeat to make a second layer. salt and the jalapeno pepper. Finely Chopped 1 tablespoon Mustard. then top with a third meringue. Ground Cilantro. capers.
Sprinkle with oats. Turn onto a floured board. brush over buns. Cover and let rise until doubled.Chapter 1: A-M MULTIGRAIN BUNS 18 servings Source: Egg Yolk Greats 1 package Active dry yeast 3 cups Warm water. Place on greased baking sheets. MUSHROOM POT PIE 6 servings Source: Egg Yolk Greats === CRUST === 1 ½ cups flour ½ teaspoon salt ½ cup chilled butter. oil. about 6-8 min. Add whole wheat flour. Beat egg yolk with water. roll each into a 4-1/2" circle. knead until smooth and elastic. Punch dough down. 1 egg. Shape into round balls. Cover and let rise in a warm place until doubled. beat until smooth. about 45 min. sesame and sunflower seeds. sugar. Bake at 350℉ for 20 minutes or until golden brown. cut up 77 . caraway. softene 2 tablespoons Sugar 1 ½ teaspoons Salt 1 teaspoon Caraway seed ½ teaspoon Vinegar 5 ½ cups All-purpose flour 2 tablespoons Water Additional oats In a bowl. Add enough remaining flour to form a soft dough. salt. (110-115 degrees 1 ½ cups Whole wheat flour 1 cup Old fashioned oats 1 Egg plus 1 egg yolk ¼ cup Sesame seeds ¼ cup Salted sunflower seeds ¼ cup Vegetable oil 3 tablespoons Butter or margarine. vinegar and 2 cups all-purpose flour. Place in a greased bowl. dissolve yeast in warm water. butter. oats. about 1 hour. turning once to grease top.
Bring to simmer and cook until slightly thickened. being careful not to overwork. to taste 1 ¾ lbs. Slowly whisk in hot vegetable broth. Season with salt and pepper and put in mixing bowl. until liquid has cooked away. minced ⅔ cup red wine 1 tablespoon butter 1 tablespoon flour 1 ½ cups low-salt vegetable broth. As mushrooms cook. Turn out onto work surface and gather dough into ball. Add wine and cook. 10 to 15 minutes. chopped Salt. Pulse or mix just until dough starts to come together.(to 10) 1 tablespoon chopped parsley 1 egg yolk. Stir sauce into 78 . use wooden spoon or spatula to scrape up any browned bits of mushroom stuck to skillet. mixed mushrooms 4 cloves garlic. Filling: Heat 1 tablespoon olive oil in skillet over medium heat. Beat egg yolk with water and add to flour and salt. Process or cut in butter with pastry blender until mixture resembles coarse crumbs. Saute mushrooms until tender. for 2 minutes. about 5 minutes.Egg Yolk Greats 1 egg yolk 5 tablespoons ice water === FILLING === 2 tablespoons olive oil 1 onion. stirring constantly. Add mushrooms to onions and combine. Flatten into disk and wrap in plastic wrap and chill 1 hour. Make roux by melting 1 tablespoon butter and stirring in 1 tablespoon flour. sliced 2 shallots. heated 8 thyme sprigs . Cook onion and shallots until soft and just starting to brown. beaten with 1 tablespoon milk Crust: Combine flour and salt in food processor or mixing bowl. Season with salt and pepper. Cook over medium heat. stirring frequently. about 2 minutes. Heat another tablespoon oil over high heat in same skillet. to taste Freshly-ground black pepper. Add garlic and cook 1 to 2 minutes.
Each of 6 servings: 389 calories. 138 mg cholesterol.11 grams fiber. 1. Taste for seasoning and cool to room temperature. Roll out pastry on lightly floured board into 11-inch circle. 25 grams fat. 32 grams carbohydrates. 7 grams protein. Top with pastry. adding thyme leaves and parsley. Brush with beaten egg yolk and 1 tablespoon milk. Bake at 375 degrees until crust is golden brown. pinching edges to seal and trim away extra crust.Chapter 1: A-M mushroom mixture. 685 mg sodium. leaving slight overhang around edge of dish. 79 . Spoon mushroom mixture into 9-inch shallow ceramic casserole or pie dish. Cut few vents in crust for steam to escape. This recipe yields 4 to 6 servings. about 45 minutes.
and sugar until fine crumbs form. Rub in flour. press dough evenly over bottom and up sides. OLD-FASHIONED CHICKEN POT PIE 4 servings Source: Egg Yolk Greats 3 tablespoons Butter Or arine 3 tablespoons Flour. Unbleached ¼ cup Green Onion. then put in a bowl. Add butter or margarine. Chopped 1 Env. (Or mince nuts with a knife. Pat into a ball. butter. in chunks. and whirl until fine crumbs form. wide) with removable rims. mince pecans with flour and sugar. Add egg yolk and whirl until dough holds together. then.Egg Yolk Greats Chapter 2 N-Z NUT SHORTBREAD TART CRUSTS 1 servings Source: Egg Yolk Greats ⅓ cup pecans or hazelnuts 2 ¾ cups all-purpose flour ¼ cup sugar ½ cup butter or margarine 1 large egg yolk In a food processor.) In 6 tart pans (41/2 in. Vegetable Soup Mix. flush with rims. * 80 . mix in yolk. or an 11-inch tart pan. with a fork.
** ¼ cup Parmeasan Cheese. Frozen. vi ½ cup Good sauternes 1 cup Sifted flour ¼ teaspoon Salt 7 Eggwhites ½ teaspoon Cream of tartar 81 . Grated ⅛ teaspoon Pepper Pastry For Single Crust Pie 1 Egg Yolk. and pepper. stirring constantly. then simmer. trim off excess pastry. +++ +++ Preheat oven to 425℉ In large saucepan. With the tip of a sharp knive make small slits in pastry. With rolling pin. broccoli. 5 minutes or until thickened. 3 minutes or until flour is bubbling. Cooked And Cut Up 10 ounces Broccoli Spears. then flute the edges. Bring just to the boiling point. ** Cook broccoli spears according to directions on package and drain. Stir in chicken.Water * Use Lipton's Vegetable Recipe Soup Mix in this recipe. Turn into a lightly greased 1 quart round casserole or souffle dish. OLIVE OIL AND SAUTERNES CAKE 10 servings Source: Egg Yolk Greats Yolks of 5 eggs ¾ cups Sugar 1 tablespoon Finely grated mixed orange ⅓ cup Plus 2 tablespoons extra. roll pastry into a 9-inch circle.Chapter 2: N-Z 2 cups Milk 2 cups Chicken. stirring constantly. Bake for minutes or until crust is golden. arrange over casserole. cheese. Stir in vegetable recipe soup mix blended with the milk. Large 2 tablespoons . melt butter and cook flour with green onion over medium heat. Brush pastry with egg yolk beaten with water. Press pastry around edge of casserole to seal.
Lower the oven temperature to 150'C and bake for a further 20 minutes. cover the top of the cake with a round of buttered baking paper and leave the cake in the oven for another 10 minutes. if necessary. Pour the cake mixture into the prepared pan and bake in a preheated 180'C oven for 20 minutes. so that it bakes evenly. Remove the cake from the oven and cool it in the pan on a wire cake rack. Beat the egg yolks with half the sugar until they are pale and thick. (This cake will keep well for a few days if the pan is covered tightly with foil. Dust the cake with icing sugar and serve with mango cheeks and burnt sugar sauce. turning the cake. Beat the 7 egg whites with the cream of tartar until they hard soft peaks.Egg Yolk Greats ----to serve----Icing sugar Mango cheeks and burnt. suga Butter and flour a 20cm springform pan and line it with baking paper. It is delicious served with sliced sugared peaches or nectarines and sabayon. Beat in the mixed peel olive oil and Sauternes. Beat in the remaining sugar until the egg whites hold stiff peaks. Combine the flour and salt and beat into the egg mixture only until it is well combined.) ORANGE BASIL COOKIES 72 servings Source: Egg Yolk Greats ⅓ cup Butter 9 ounces Cream cheese 1 Egg yolk 1 tablespoon Orange juice 82 . It also works beautifully when Beaumes-de-Venise wine is substituted for the Sauternes. Turn off the oven. Fold the whites into the egg yolk mixture until they are thoroughly incorporated.
Flatten each ball with a fork. finely chopped ¾ teaspoons pure vanilla ¼ teaspoon almond extract ¼ cup sugar ***DARK CHOCOLATE GLAZE*** 1 cup semisweet chocolate pieces 1 teaspoon butter or margarine ½ teaspoon instant coffee crystals 1 tablespoon hot water 3 tablespoons dairy sour cream 83 . raisins. stir in orange zest. PASSOVER DARK CHOCOLATE NUT CAKE 10 servings Source: Egg Yolk Greats ***CAKE*** 10 eggs (up to 12) 3 ounces unsweetened chocolate ½ cup semisweet chocolate pieces ⅔ cups sugar 2 cups very almonds or pecans. For a bit of artistry. Makes 6 to 7 dozen. Roll chilled dough into 1/2-inch balls and place on cookie sheets. cream cheese. walnuts and basil. Add dry cake mix. Variation: Lemon cake mix and 1 tablespoon frozen orange juice concentrate can be substituted for the orange cake mix and orange juice. Chill dough. Preheat oven to 350℉. egg yolk and orange juice.Chapter 2: N-Z 18 ounces Orange cake mix 1 teaspoon Orange zest. Bake for 10 to 15 minutes. butter cookie sheets. attach a small paper or silk leaf using a dab of confectioner's sugar icing. chopped 2 tablespoons Dried basil Mix together the butter. grated 1 cup Raisins ½ cup Walnuts.
Cool in pan for 1 hour. Bake at 350℉ for about 40 minutes or until top springs back when lightly touched. Run a knife around the edge of the pan and center to loosen. in a small. Lighten egg yolk mixture with about 2 cups beaten egg whites. Invert onto cake plate. Meanwhile. Turn batter into prepared pan. Separate eggs (you should have about 1 1/2 cups whites). Turn off heat and stir (chocolate will continue to melt). Remove waxed paper. at room temperature for 30 minutes). 84 . Gradually add the 1/4 cup sugar to egg whites. Thoroughly wash and dry beaters. heavy saucepan. cutting it 1/2" wider than the pan and the center hole slightly larger than the tube. Add the 2/3 cup sugar. spread over top and sides of cake. Beat egg whites with vanilla and almond extract until foamy. Add to the remaining egg white mixture and fold together to combine. beating until very thick. Place liner in pan and grease liner. partially melt unsweetened chocolate and semisweet chocolate pieces over low heat. covered. Cut a waxed paper liner for the bottom of a 10" tube pan. Stir in the melted chocolate and chopped nuts. Grease pan thoroughly. Pour the whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or let separated eggs stand. beating until soft peaks form.Egg Yolk Greats ¼ teaspoon maple flavoring DIRECTIONS: Set a large mixer bowl in a sink filled with 2 inches of warm water. Beat egg yolks with an electric mixer on high speed for about 4 minutes or until they're thick and lemon colored. Prepare glaze.
or a 10-inch Springform pan. Prick the bottom with a fork and bake at 300℉ for 30 minutes or until golden brown. 85 . Add sour cream mixture to chocolate. Makes 3/4 cup. Add the egg yolk and work it in with hands until dough makes a ball. cooked (28 oz.Chapter 2: N-Z Dark Chocolate Glaze: In a small heavy saucepan or skillet. dissolve instant coffee in hot water. PEAR AND ALMOND TART 1 servings Source: Egg Yolk Greats --crust--1 ½ cups flour ⅓ cup sugar 2 teaspoons grated lemon peel ½ cup unsalted butter. stirring until smooth and shiny. can) 2 tablespoons apple jelly ½ cup almonds. sugar and lemon peel in a bowl and cut in the butter using a pastry blender. softened 1 cup whipping cream 8 small pear halves. In a small bowl. or a 9-inch pie pan. melt chocolate over low heat. sliced For the crust: Combine the flour. chilled 1 egg yolk --filling--½ cup powdered sugar 1 teaspoon grated lemon peel 2 teaspoons lemon juice ½ teaspoon vanilla ½ teaspoon almond extract 6 ounces cream cheese. Cool. Stir in the sour cream and maple flavoring. Remove from heat and stir in butter or margarine. Press dough into an 11-inch tart pan.
PEAR-ON-PEAR TART 8 servings Source: Egg Yolk Greats 1 ¼ cups All-purpose flour ⅛ teaspoon Salt Sugar ½ cup Unsalted butter 1 Egg yolk 2 ½ tablespoons Ice water (approximately) 8 Ripe pears (comice/anjou) (about 3 pounds) 1 teaspoon Ground ginger ⅓ cup Apricot preserves Preheat oven to 425℉.Egg Yolk Greats For the filling: Beat the cream cheese until smooth. Beat until the mixture is about like whipped cream. Pour over pears. lemon peel. Combine the egg yolk with the ice water and work into the flour mixture to form a soft dough. Sprinkle almonds on top. almond extract and slowly add whipping cream. Pour into shell. Add powdered sugar. Arrange the other halves around it. 5 to 10 minutes. lemon juice. Do NOT overbeat or it will become runny. Remove foil and rice or beans. Line the pastry with aluminum foil and weight with rice or beans. Add more water if necessary. vanilla. Chill. Trim one pear half into a circle and put in the center of the tart. 86 . Bake 10 minutes. To make the pastry: Combine the flour with the salt and 2 tablespoons of sugar in a large bowl. bake until the pastry is golden. Cut in the butter with a knife. Melt apple jelly in small pan and cool slightly. Cool on a rack. Trim the edges. Drain pears and discard juice. Knead briefly and press the dough over the bottom and sides of a buttered loose bottomed 10-inch quiche pan. pressing into the filling. Blend with a pastry blender until the flour has the texture of coarse crumbs.
To make filling: Peel 6 of the pears. reserving the liquid. 6-8 minutes. Arrange the pears over the bottom of the pastry shell. cooked 15 ounces Cheese. brush the caramel over the bottom and sides of the pastry shell. Peel the remaining pears. cut into quarters. Heat to boiling. drained 15 ounces Cheese. strain.Chapter 2: N-Z To make the caramel: Combine 1/3 cup of sugar with 2 tablespoons water in a medium skillet. small curd. cut in half. Simmer. grated 3 lg Eggs. Bake 30 minutes. and remove the cores. cottage. bread. Cut each half into 4 slices. Brush the tart with half the apricot mixture. ricotta ⅔ cups Cheese. Heat to boiling and boil until the mixture turns a light caramel color. Drain the pears. PICNIC PIE WITH CHEESE AND HAM 8 servings Source: Egg Yolk Greats 2 cups Ham. and remove the cores. Arrange symmetrically over the cooked pears. until pears are soft but not mushy. but quickly. Cut each quarter into thin slices. Combine the apricot preserves with 4 tablespoons of the pear liquid in a small saucepan. combine 2/3 cup sugar. Place the pears in a large heavy skillet or saucepan. Remove from oven and brush with the remaining apricot mixture. Heat to boiling. the ginger. and 1 cup water and pour over the pears. beaten ½ cup Crumbs. reduce the heat. parmesan. diced. covered. Cool. depending on ripeness of pears. dried 87 . Serve slightly warmed with whipped cream if desired. Carefully.
red pepper 1 lg Egg yolk. minced ¼ cup Onion. Italian. Coat the outer crust with beaten egg yolk and bake. Put the filling into this pie crust and then top with a second crust. see * Note Flour. POPPY SEED STRUDEL 6 servings Source: Egg Yolk Greats Dough. Bake in a 375℉ oven for 1 hour.Egg Yolk Greats ½ cup Parsley. Italian spices. Tuck the edges of the pie crust into the inside of the spring form pan and decorate the top crust with dough cutouts of flowers. minced 1 teaspoon Seasoning. for rolling ¾ cup prepared poppy seed filling 1 egg. dried Salt (to taste) Pepper (to taste) 1 ds Sauce. beaten. and onion and mix well. salt and pepper and stir. beaten egg yolks. and add the cottage cheese. Let cool to room temperature before removing from the springform pan. or pigs. parmesan cheese. mixed the inch-sized diced ham. Add toasted bread crumbs. place sufficient pie crust to coat the inside of the pan. for the glaze In a large bowl. ricotta cheese. or whatever. mixed with 1 teaspoon water 88 . parsley. In a 9" springform pan.
While hot. 20 mg cholesterol.Chapter 2: N-Z * Note: Use leftover dough from making Layered Poppy Seed Pastries (see recipe) or make dough by mixing 1/2 cup warm milk. chocola 1 Egg 6 tablespoons Evaporated milk 2 teaspoons Baking powder 1 teaspoon Vanilla 1 cup Sugar ½ cup Mashed potatoes ¼ teaspoon Salt 89 . 11 grams fat. Knead reserved dough into flat disc.91 grams fiber. divide dough into 4 parts. cut into 1-inch slices. Add 1 cup softened butter cut into cubes and blend until mixture is crumbly. 43 grams carbohydrates. 1 teaspoon baking powder. Cool and serve. Each of 6 servings: 289 calories. This recipe yields 4 to 6 servings. Brush with egg mixture and bake at 350 degrees until golden brown. Set aside. 4. 1 egg yolk and 1 teaspoon vanilla extract in small bowl. Beat 1 egg. Add to flour mixture alternately with milk mixture and blend until dough comes together. Knead each part into flat disc. 5 grams protein. 1/4 teaspoon salt and grated zest of 1 lemon in large bowl of electric mixer. Roll out on floured board to 1/8-inch thick. 25 minutes. Blend 4 cups flour. 165 mg sodium. POTATO DEVIL'S FOOD CAKE 6 servings Source: Egg Yolk Greats ¼ cup Shortening 2 ¼ Squares unsweetened. Transfer dough to floured board. dash sugar and 1 (1/4-oz) package yeast in small bowl until yeast dissolves. Spread with thin layer poppy seed filling and roll up jelly-roll fashion. then wrap in plastic wrap and refrigerate 1 hour. Place on baking sheet lined with foil.
Beat thoroughly. Add butter and cut into dry ingredients with fork or pastry cutter until mixture resembles coarse crumbs. Pour into well-oiled layer cake pans. 90 . and mashed potatoes. stirring with fork in between. Add sugar. Add water. cut up 1 egg yolk 6 tablespoons water === FILLING === 1 ½ cups canned pumpkin ¾ cup brown sugar. Bake in moderate oven (375℉) 25-30 minutes. Wrap and refrigerate 20 minutes. measure. 1 tablespoon at a time. Beat thoroughly. beaten 2 tablespoons melted butter Crust: To make by hand: Combine flour.Egg Yolk Greats 1 ¼ cups Flour ½ cup Chopped nuts Cream shortening. Add egg yolk and stir to combine. which has been melted over hot water. and sift with baking powder and salt. Add egg yolk and milk. chocolate. PUMPKIN PIE 10 servings Source: Egg Yolk Greats === CRUST === 1 ½ cups flour 1 tablespoon sugar ⅛ teaspoon salt 6 tablespoons butter. Add nuts and flavoring. packed ¼ cup granulated sugar 1 teaspoon cinnamon ½ teaspoon ginger ½ teaspoon nutmeg ¼ teaspoon salt 2 cups half-and-half 4 eggs. sugar and salt in work bowl and stir to combine. until dough forms ball. Sift flour. Fold in stiffly beaten egg white.
Bake at 425 degrees 10 minutes. Wrap and refrigerate 20 minutes.Chapter 2: N-Z To make in food processor: Pulse flour. Beat until well-blended. then reduce heat to 350 degrees and bake 35 to 40 minutes more. until toothpick inserted comes out clean. Add half-and-half. 0.81 gram fiber RAISIN SCONES 6 servings Source: Egg Yolk Greats 2 cups Flour 2 teaspoons Baking powder ½ teaspoon Baking soda ½ teaspoon Ground nutmeg 8 tablespoons (1 stick) cold unsalted butter. 193 mg cholesterol. eggs and butter. Filling: Combine pumpkin. 292 mg sodium. nutmeg and salt in mixing bowl. Each of 10 servings: 401 calories. 22 grams fat. ginger. 44 grams carbohydrates. sugar and salt to combine. Add butter and pulse 4 or 5 times until mixture resembles coarse crumbs. pulsing briefly between. Pat dough into plate. and stir to combine. This recipe yields 8 to 10 servings. cut up 1 cup Raisins 2 tablespoons Sugar 1 Yolk of a large egg ¾ cups Buttermilk or plain yogurt 1 White of a large egg Additional 91 . 8 grams protein. Turn dough out on floured work surface. roll flat and lay over 9-inch pie plate. Add egg yolk and pulse to mix. brown and granulated sugars. until dough forms ball. Add water. cinnamon. Cool to room temperature or chill before serving. then trim and crimp edges. Pour filling into prepared pie shell. Chill 20 to 30 minutes. 1 tablespoon at a time.
beat the egg white with a fork until just broken up. toss to distribute evenly. Brush to top of each scone with the egg white. If necessary. Stir to mix well. Turn out dough onto a lightly floured surface and give 10-12 kneads. carefully transfer the two cut circles to an ungreased cookie sheet. turn smooth side up and into a 6 inch circle. Add butter and cut in with a pastry blender or rub in with your fingers.Egg Yolk Greats sugar for sprinkling Heat oven to 375℉. Cut in 6 wedges. but do not separate wedges. baking powder. and add 1/2 cup miller's bran to the flour mixture. Omit nutmeg. Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend. soda. until the mixture looks like fine granules. This will keep the raisins from burning. Put flour. 5. Note: Egg white and sugar can be added before freezing the unbaked scones. and sprinkle lightly with sugar. With a pancake turner. and salt into a large bowl. nutmeg. In a small bowl. Pour over the flour mixture and stir with a fork until a soft dough forms. Cool on a wire rack. RIBBON PUMPKIN PIE WITH CRUNCHY PRALINE PASTRY 8 servings Source: Egg Yolk Greats 92 . VARIATION: Coarse Whole-Wheat Raisin Scones: Replace 1 cup allpurpose flour with 1 cup whole-wheat flour. Add raisins and sugar. After 5 minutes pull the wedges apart and cover loosely with a dish towel. Knead each half briefly into a ball. Bake 18-22 minutes or until medium brown. reshape circles so that the 6 wedges in each are touching. Cut dough in half.
(9-in. Spoon half of filling into Crunchy Praline Pastry. sour cream. Fold whites into pumpkin mixture. Beat egg yolks well with 1/3 cup sugar. Chill until almost set. Soften gelatin in cold water. Gradually add 1/4 cup sugar and continue to beat until stiff peaks form. Cook. packed ½ cup chopped pecans 1 pastry shell *. Bake at 425℉ 5 minutes or until bubbly. stirring. over medium heat just until mixture comes to boil. salt. if desired. pumpkin pie spice and ginger to egg yolk mixture. Remove from heat. Remove from oven and cool thoroughly. Chill until almost set and garnish with remaining whipped cream and Lace Cookies. rolled into cornucopias. Cook.) * lightly baked --filling--1 envelope unflavored gelatin ¼ cup cold water 3 eggs. Cool.Chapter 2: N-Z --crunchy praline pastry--⅓ cup butter or margarine ⅓ cup brown sugar. Reduce heat and simmer 2 minutes. Top with remaining pumpkin mixture. Remove from heat and stir in gelatin until dissolved. stir in pecans and spread over bottom of pastry shell. separated sugar 1 ¼ cups cooked or canned pumpkin ½ cup sour cream ½ teaspoon salt 1 ½ teaspoons pumpkin pie spice 1 tablespoon chopped candied ginger 1 cup whipping cream lace cookies (optional) Combine butter and brown sugar in saucepan. stirring constantly. until sugar melts and mixture bubbles vigorously. 93 . Add pumpkin. stirring. Beat egg whites until frothy. Whip cream and spread half over pumpkin filling in pie shell.
Flake salmon. Beat egg yolk and combine with milk.(14 3/4 oz) Milk. Spread lightly and evenly over baked salmon. then celery.5 oz) 1 small onion. as needed 1 egg yolk ½ teaspoon salt 1 cup fine bread crumbs 1 cup diced celery ½ teaspoon paprika 3 tablespoons butter. Combine liquid with enough milk to make 1 1/2 cups. peeled. Return to hot oven (or place under broiler) until golden brown. flaked salmon and remaining crumbs. Beat egg white until stiff and fold in mayonnaise. salmon liquid and salt. about 20 minutes. Sprinkle with paprika and melted butter. cut into 1 small carrot. reserving liquid. cut into quarters 1 celery stalk. Fill buttered 8-inch square baking pan with 1/2 of crumbs. melted 1 egg white ⅓ cup mayonnaise Drain salmon. (49.Egg Yolk Greats SALMON SUPREME 6 servings Source: Egg Yolk Greats 1 can salmon . about 5 minutes. Evenly distribute milk-egg liquid over all and bake at 500 degrees until top is golden. cut into 94 . SAVORY CHICKEN POT PIES 4 servings Source: Egg Yolk Greats 2 chicken breast halves 6 chicken thighs salt pepper 2 tablespoons butter 2 tablespoons oil 1 can chicken broth. This recipe yields 6 servings.
Chapter 2: N-Z
¼ cup melted butter ¼ cup flour 2 tablespoons minced tarragon 1 cup pearl onions, peeled 1 medium potato, peeled, cut into chunks 4 small carrots, cut into 1/2" 1 slices (~1 1/2 c) 2 cups broccoli florets 1 ½ cups quartered button mushrooms rich pastry crust 2 egg yolks, beaten
This refined version of an old American classic has a rich, flaky, meaty-tasting crust, thanks to its mixture of lard and chicken fat. The latter is a handy byproduct of the precooking of the chicken the day before. Make sure the chicken fat is good and cold when making the crust. Season chicken parts to taste with salt and pepper. Melt 2 tablespoons butter and oil together in soup pot. Add chicken and brown. Add chicken broth, quartered onion, celery chunks and carrot chunks and bring to boil. Reduce heat and simmer until chicken is tender, 20-30 minutes. Let cool. Cover and refrigerate overnight. Next day, skim cold chicken fat off top of broth. Reserve 1/4 cup fat for making Rich Pastry Crust. (Keep reserved chicken fat in refrigerator.) Heat broth and remove chicken. Skin and bone chicken parts. Discard skin and bones. Cut meat into 2" chunks and set aside. Strain broth. Reduce over high heat to 3 cups. Combine 1/4 cup melted butter and flour in saucepan and gradually stir in broth. Bring to boil and boil 1 minute. Season to taste with salt and pepper. Stir in tarragon. Cook pearl onions, potato, sliced carrots and broccoli separately in boiling water until tender, 5-10 minutes each. Drain. Toss together cooked chicken, cooked vegetables and mushrooms. Stir in chicken-tarragon sauce. Divide into 4 (2 cup) oval casseroles.
Egg Yolk Greats
Make Rich Pastry Crust. Divide dough in half and gather into 2 small flattened rounds. Roll first half on lightly floured board to 1/4" thick Cut dough to fit tops of 2 casseroles, leaving enough dough to overhang edges by 1". Repeat with second half of dough. Brush edges of casseroles with egg yolk and place crusts atop casseroles. Flute edges. Make 4 triangular cuts in center of each crust and fold back tips of triangles. Brush crust with egg yolk (save egg whites for another use). Bake at 400'F. until crust is golden brown and contents hot and bubbly, 20-30 minutes.
SCALLOPS AND MUSSELS, VINAIGRETTE
6 servings Source: Egg Yolk Greats 36 bay scallops 1 cup lemon juice, or more if need 36 mussels, cleaned and de-bearded 36 asparagus 1 Boston lettuce 1 teaspoon parsley-chopped ***DIJON MUSTARD VINAIGRETTE*** 1 egg yolk 4 tablespoons Dijon mustard 1 egg-hard boiled, chopped ½ teaspoon pepper ½ teaspoon salt sugar-pinch of 1 tablespoon onion-minced 1 garlic clove-minced 2 teaspoons shallots-minced 2 teaspoons oregano 1 teaspoon basil 2 teaspoons parsley-chopped 1 cup olive oil 3 tablespoons white wine 3 tablespoons white vinegar
Chapter 2: N-Z
Remove small white muscle from scallops and marinate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted water for 6-8 minutes. or until al dente. Drain and cool. Drain off lemon juice from scallops. Mix scallops and mussels together w/ Dijon Mustard Vinaigrette. Prepare a bed of lettuce and lay asparagus on top. Arrange mussels and scallops across the asparagus. Sprinkle with parsley and serve. VINAIGRETTE: Combine egg yolk and mustard. Add all ingredients except oil, wine and vinegar. Add oil slowly in stream then add white wine and white vinegar. When asparagus isn't in season, fresh, halved Bartlett pears or halved avocado may be substituted. This dish may also be served as a main course in greater quantities.
14 servings Source: Egg Yolk Greats 3 cups cake flour, plus more 2 tablespoons baking powder 2 tablespoons sugar ¾ teaspoon salt ½ cup butter, cut into cubes 2 cups whipping cream 1 cup currants 1 egg yolk, beaten Devonshire cream and preserves, (optional)
Sift together flour, baking powder, sugar and salt. Use paddle on electric mixer to work butter into flour mixture until mealy. Add whipping cream and currants. Mix on low until dough is smooth, 1 minute.
Cut into 2 1/4-inch rounds with pastry cutter or biscuit cutter. if desired. This recipe yields 12 to 14 scones. rinse in cold water. 22 grams carbohydrates. drain. 390 mg sodium. Brush with beaten egg yolk and bake at 375℉ until golden brown. Cover and refrigerate until ready to use.32 gram fiber. 84 mg cholesterol. cook noodles until chewy. Place dough rounds 2 inches apart on baking sheet lined with parchment paper. 98 . Each of 14 scones: 278 calories. 18 to 20 minutes. Serve with Devonshire cream and preserves. 3 grams protein. 20 grams fat. Thin Chinese flour noodles (or any firm noodle) 1 md Chicken breast 2 Green onions. minced 1 pn Sugar 2 tablespoons Oil Noodles: In large pot of salted boiling water. Toss noodles with 1/2 t oil to prevent sticking. 0. SPICY COLD NOODLES WITH CHICKEN 6 servings Source: Egg Yolk Greats ½ lb. slivered 3 Egg yolks 2 tablespoons Peanut oil 1 teaspoon Cool water 1 tablespoon Thin soy 1 teaspoon Chinkiang vinegar 1 teaspoon Hot chili pepper oil ½ teaspoon Ginger juice 1 Clove garlic.Egg Yolk Greats Turn dough onto floured board and roll out to about 3/4-inch thick.
sliced 3 cups fresh bean sprouts 1 cup bamboo shoots. ginger juice. Using hot oil gives dressing distinctive and mellow flavor. Shred chicken with fingers. Mixing: Just before serving. Onions: Wash and remove roots. then thinly slice on the bias. shelled and deviened ½ egg white 8 Chinese dried mushrooms. matchstick 1 teaspoon cornstarch ¼ teaspoon sugar ½ egg white 99 . cut in 1 1/2" lengths then. garlic and sugar. Serve. Garnish with egg strips. size of a quarter 1 clove garlic. mix dressing with cold noodles. Egg Yolks: Mix yolks with cool water. SPRING ROLLS WITH SHRIMP AND CHICKEN FILLING 20 servings Source: Egg Yolk Greats 3 tablespoons oil. remove from steamer and cool uncovered. chili oil. chicken and onion. add to other ingredients. Dressing: Mix soy. spread to make a thin sheet. shredded 2 scallions. boneless. blanched 8 ounces chicken breasts without skin. for frying 2 slices fresh ginger root.Chapter 2: N-Z Chicken: Remove and discard skin from chicken breast. Heat oil until it begins to smoke. crush and peel 6 ounces fresh shrimp. Repeat until egg is used. Steam breast for 15 minutes. Slice the long way. Slice into thin strips to match chicken shreds. soak until spongy 6 water chestnuts. remove when egg is set. Cool egg sheets. Cool. shredded chicken mixture. vinegar. slice into 3" strips. Pour some egg yolk mixture in skillet. Brush skillet at medium heat with peanut oil.
Wrap one corner of the wrapper over the filling. mix in bowl 1 tablespoon black soy sauce 2 tablespoons thin soy sauce 1 tablespoon sesame oil. Add shrimp mixture. Stirfry for about 15 seconds to draw out their flavor. Serve hot with dip of choice 100 . Seal the edge by pressing gently. Mix well. Remove with a drainer. Stir-fry for 15 seconds or until chicken in thoroughly hot. When oil is hot. Roll up part of the wrapper then fold the sides in and continue wrapping. Drain on baking rack placed over paper towels. Stir in sauce mixture and return shrimp to wok. add mushrooms. if desired 20 spring roll skins. Add water chestnuts. This creates tears in the egg roll which then absorb lots of oil when deep frying. Add chicken mixture. for frying plum sauce dip mustard-oil dip soy-vinegar dip Heat wok over high heat. Use 2-3 Tablespoons of filling for each wrapper. Heat about 4 cups oil in wok to deep-fry temperature. Deep-fry until skins are golden brown. Stir-fry briefly until shrimp just turn whitish (less than 20 seconds). use egg yolk if using spring roll skins. Stir-fry for 20 seconds. press shrimp with a spoon to drain oil back into wok. or egg roll skins 1 egg yolk 4 cups oil. Put shrimp in bowl. Moisten edges with water if using egg roll skins. Put on a plate to cool in refrigerator before wrapping. bamboo shoots and scallions. bean sprouts. (oriental variety) 1 teaspoon cornstarch 1 tablespoon water ¾ teaspoons salt.Egg Yolk Greats sauce mixture. slightly brown ginger and garlic and then discard them. Swirl in 3 T of oil for stir-frying. Be careful not to push hard or use lots of liquid. Reheat oil remaining in wok over medium heat.
Mix well. Warmed up in microwave for 101 . Halve plums (or slice peach. milk and vanilla.Chapter 2: N-Z STREUSEL PLUM CAKE 5 servings Source: Egg Yolk Greats 2 tablespoons Margarine 6 tablespoons Granulated sugar 1 Egg. Beat egg white in a small bowl and set aside. Glaze: Combine icing sugar. Bake at 350℉ for about 35 minutes or until top is golden and toothpick inserted into cake comes out clean. beat into egg mixture alternately with milk. but it tasted so good warm that we only cut 4 servings. sugar and egg yolk until fluffy. separated ¾ cups Flour ½ teaspoon Baking powder ¼ cup 2% milk 1 cup Halved plums or other fruit STREUSEL TOPPING ¼ cup Packed brown sugar ½ tablespoon Soft margarine ½ teaspoon Cinnamon GLAZE (optional) 2 tablespoons Icing sugar ½ teaspoon 2% milk ⅛ teaspoon Vanilla Grease 8" square cake pan. pear. Drizzle over cake. Streusel topping: in a small bowl. Fold beaten egg white into batter. Combine flour and baking powder. apple. In large bowl. 9" pie plate or springform pan. cream together margarine. combine brown sugar. nectarine) and arrange over top. My notes: original recipe halved makes 5 servings. margarine and cinnamon. Time depends on thickness of batter. Mix well and sprinkle over fruit. Turn into prepared pan.
Add chicken and egg yolk and mix. Use extra fruit (fresh or canned) to make 6 servings. pepper 1 egg yolk. Add 2 to 3 tablespoons reserved chicken broth and parsley. Rinse and dry mushrooms. Drain. Serve hot. Melt butter and add stems and garlic and cook 10 minutes.moist but not too sweet. Arrange on lightly greased baking sheet and sprinkle with bread crumbs. juiced 2 tablespoons butter or margarine 1 garlic clove. Remove skin and bones and dice meat finely.Egg Yolk Greats the second meal. Tested with fresh nectarines! STUFFED MUSHROOMS 6 servings Source: Egg Yolk Greats 1 whole chicken breast 24 medium mushrooms ½ lemon. Bake at 350℉ 15 to 20 minutes. 102 . lightly beaten fine dry bread crumbs Cook chicken in boiling salted water until tender. stirring now and then. Sprinkle mushroom caps with lemon juice. Remove. crushed 1 teaspoon chopped parsley salt. reserving broth. finely chop and reserve stems. Would be nice served at a brunch . Spoon into mushroom cavities. Season to taste with salt and pepper.
Make a couple of slashes in the crust for the steam to escape and bake the pie for about 40 minutes or until the top has browned. Preheat the oven to 400℉. then sprinkle the demerara. Some recipes call for half butter. 103 . Serve warm or at room temperature with clotted or whipped cream.Chapter 2: N-Z SUGAR-TOPPED CHERRY PIE 8 servings Source: Egg Yolk Greats 1 lb. or 6 cups frozen or jarred 1 to 2 T kirsch ½ cup raw sugar 4 teaspoons cornstarch Shortcrust pastry dough made with 2 1/2 cups all-purpose flour and 2/3 cup unsalted butter. strain and reserve 1/4 cup juice to mix with the cornstarch. Divide the dough into roughly 2/3 and 1/3. Brush the top with beaten egg. Return the thickened juice to the cherries. If using jarred cherries. and 10 ounces sour cherries. half lard. for glaze 1 tablespoon demerara sugar Pit the cherries. recipe follows Beaten egg. Roll out the second piece of dough and place it over the cherries. then macerate them in a large bowl with the kirsch and sugar for 1 hour or so. Pour in the cherry mixture. pre-pitted weight. Pour off the juice that has collected into a smaller bowl and stir in the sifted cornstarch to thicken it. Roll out the larger piece for the bottom of the pie and drop it into a greased pie pan. crimping the edges together well with the tines of a fork. Shortcrust Pastry dough: Use approximately twice the weight of all purpose flour (preferably organic) to unsalted butter. or a la mode with homemade vanilla ice cream.
2 to 2 1/2 minutes should be enough for about 10 ounces of dough. Try to leave at least 30 minutes for the unbaked dough to commune with the inside of your fridge. but remember. the more the crust will shrink if you bake it blind. and work as briskly as you can to rub the fat into the flour. add a tablespoon more water. Use the tip of your fingers only. Baking Blind: Preheat the oven to 375 to 400℉. Then scatter a bit of flour on your work surface. rather like running grains of hot sand through your fingers. it will stretch back. Never stretch it. the more water you use. 104 . Line your greased pie pan with dough. a tablespoon at a time. I process it for 20 to 30 seconds. Or put it in the night before you need it. If you're making pastry dough by hand. When the dough is nearly cooked (the timing depends on the rest of the recipe). stop. then cut the cold butter into small pieces on top of it. the idea is to prevent the pastry from rising up in the oven. roll your rolling pin in it. Tear off a piece of waxed paper a little larger than the pie pan and place it over the dough. Cover the paper with a layer of dried beans. tuning the dough as you go. and start rolling. wrap and chill the dough. divide the dough into roughly 2/3 and 1/3.Egg Yolk Greats Sift the flour and a pinch of sea salt into a food processor. with the machine running. wrap it in plastic wrap and put it in the fridge for at least 30 minutes. add the chopped butter. dust the palms of your hands. Always roll away from yourself. The moment the dough has cohered into a single ball. then add ice-cold water through the top. and keep the rolling pin and work surface floured to prevent sticking. Add the water bit by bit as above. sift the flour into a large bowl with the salt. If the paste is still in crumbly little bits after 1 or 2 minutes. One solution is to use a bit of cream or egg yolk instead of water. remove it. If you're making a double crust pie.
Remove the yolks and push them through a potato ricer or a meshed strainer to break them up into small pieces. capers. mayonnaise and 2 tablespoons of basil in a small bowl. reduce the heat to simmer and cook the eggs 20 minutes. Return the tart to the oven for 5 to 10 minutes to dry the bottom. divided Place the 12 eggs in a large saucepan. Drain on paper towels. Microwave for 2 minutes. Brushing the partly baked pie shell with a light coating of beaten egg or egg white ensure a crisp finished tart. place the sun-dried tomatoes in a microwave-safe bowl and cover them with water. When the eggs are cooked. Chill completely. then peel and slice them in half lengthwise. If the egg 105 . mustard. Fill with cool water. then let the tomatoes sit several minutes until they have softened. Fill a bowl with ice cubes and cold water and set aside. Stir to combine. Meanwhile. lift them from the pan using a slotted spoon and place them in the cold water. As soon as it boils. finely minced 1 tablespoon Dijon mustard ½ cup mayonnaise 4 tablespoons thinly-sliced basil. chopped 1 large shallot. Combine the yolks. SUN-DRIED TOMATO-STUFFED EGGS 24 servings Source: Egg Yolk Greats 12 eggs 8 sun-dried tomatoes (not in oil) 2 tablespoons drained capers. Bring the water to boil over medium heat. tomatoes. shallot.Chapter 2: N-Z remove the paper and beans and prick the bottom of the pie shell to let out trapped air that would otherwise bubble up. then finely mince. This will help make a smoother mixture.
3 grams carbohydrates. you can cut the tip off a resealable bag to pipe in the filling. 0. Beat or stir in the flour. This recipe yields 24 eggs. Cool the cookies on wire racks. or until the edges are firm but not brown. Add an additional 1/4 cup granulated sugar and 1/4 cup unsweetened cocoa powder. Add the 106 . Fill a pastry bag fitted with the star tip with the egg yolk mixture. Variations: For a nutty cookie.35 gram fiber. stir in 1/2 cup finely ground nuts with the flour. 4 grams fat.Egg Yolk Greats whites are inclined to roll around on a plate.if you like. Force the unchilled dough through a cookie press onto ungreased cookie sheets. SWEDISH SPRITZ COOKIES 60 servings Source: Egg Yolk Greats 1 cup Butter or margarine ½ cup Granulated sugar 1 Egg yolk 1 teaspoon Almond extract 2 ½ cups All-purpose flour Midwest Living. Add the egg yolk and almond extract. Toast the nuts before grinding. For a chocolate cookie. 137 mg sodium. If you don't have a pastry bag. 3 grams protein. beat well. 1 gram saturated fat. Preheat oven to 375℉. Cover the eggs with plastic wrap and refrigerate until ready to serve. reduce the flour to 2 1/4 cups. Bake for 8 to 10 minutes. Each egg: 61 calories. Pipe the filling into the egg whites. In a mixing bowl. cut a very thin slice off the bottom. beat the butter and sugar with an electric mixer until fluffy. then garnish the eggs with the remaining basil. or use a teaspoon. 97 mg cholesterol.
Bake about 20-25 minutes or until lightly browned. then. Or sprinkle on the decorative toppings before baking. pipe meringue into 8 heart shapes about 3 inches across on parchment-lined baking sheet. Using pastry bag and large plain tip.Chapter 2: N-Z cocoa before adding the flour. Or put some coloring on white dough and knead it a few times to marble. alternately put about 1/4 cup of each color of dough in a cookie press. then gradually add sugar a little at a time. Build the hearts up to about 1/2" in height. until sugar is dissolved and whites are very stuff. If you like. dip the tops of the cookies in icing. SWEETHEART MERINGUES WITH CREME BRULEE AND RASPBERRY SAUCE 8 servings Source: Egg Yolk Greats 8 large California fresh egg whites 2 cups granulated sugar cream brulee 3 cups heavy cream 8 large California egg yolks ⅓ cup granulated sugar 3 tablespoons raspberry sauce raspberry sauce 1 10 oz pac red raspberries frozen in syrup 2 tablespoons orange flavored liqueur Preheat oven to 325℉. then place in the cookie press. For a marbled dough. (This helps the meringues dry out 107 . Let sit in oven with door open until cool. Whip egg whites until frothy. sprinkle with chopped nuts or colored sugar.
Make sure that no egg yolk gets into the white. add a source of acid. stirring constantly until the mixture coats the spoon in a thick layer. Whip in cream. The fat in the egg yolk will prevent the whites from whipping.) Place hearts on serving plates. Raspberry Sauce Instructions: Thaw raspberries. Place in top of double boiler and heat. Remove from heat and stir in liqueur. such as lemon juice or cream of tartar before you begin the whipping process.Egg Yolk Greats thoroughly. Use caution and care when separating eggs. protecting it from the air. Dessert Assembly: Place two or three dollops of raspberry sauce around the brulee-filled hearts. while still warm. with a stick of butter so that a thin film of fat is on the surface. Start whipping slowly to begin the aeration process. Pour into meringue hearts and refrigerate for several hours. This stabilizes the foam and prevents it from separating quickly after whipping. Garnish with a couple of fresh raspberries and mint leaves. If suitable for the recipe. Creme Brulee Instructions: Mix egg yolks with granulated sugar until thoroughly blended. Let cool slightly. then increase the 108 . Place a piece of plastic wrap directly onto the surface of the brule to prevent a skin from forming or dot the surface.
Cook until mixture thickens (don't undercook or it will have a starchy taste). Stir in vinegar gradually. grated 3 egg yolks. Combine flour. stir egg yolk mixture into the hot mixture. shredded ½ cup carrot. fresh-ground ⅓ cup cider vinegar ¼ cup water 1 teaspoon yellow mustard 1 tablespoon onion. Add water. Peel jicama and cut into strips about 1/2 by 3 inches long to serve with the coleslaw after it is prepared and chilled. Cook. celery seed and pepper in pan. When adding the sugar. beaten ¼ cup margarine 1 cup sour cream 1 cabbage head. sugar. 109 . the texture of a turnip or potato but with its own unique taste. minced jicama * Jicama is a Mexican vegetable root. stir constantly. Cook over medium heat. test the meringue by rubbing a little between the fingers. stirring constantly for 1 to 1-1/2 minutes more.Chapter 2: N-Z speed to a rapid whip to develop the foam. mustard and onion. Stir small amount into beaten egg yolks. salt. shredded ¼ cup green peppers. TANGY COLESLAW WITH COOKED DRESSING 8 servings Source: Egg Yolk Greats 1 tablespoon flour 1 tablespoon sugar 1 teaspoon salt ½ teaspoon celery seed 1 ds pepper.
Combine cabbage. Place on a lightly floured surface and knead until smooth. Using pastry blender.Egg Yolk Greats Add margarine and stir until thoroughly incorporated. blend in the margarine until coarse crumbs form. Mix the nuts and corn syrup in small bowl. 110 . Serving Ideas: Serve this at your next outdoor grill party. carrots and green peppers (red peppers if you wish). Place flour in large bowl. Chill thoroughly. TINY FILLED DESSERT PASTRIES Servings: -Source: Egg Yolk Greats 2 ½ cups all-purpose flour 1 cup margarine 2 egg yolks ½ cup sour cream 2 cups pecans. Toss lightly to blend. Fold in sour cream. Cover and chill 30 minutes. Slightly beat the egg yolk and stir into flour along with sour cream. Mix well. ground ⅔ cups dark corn syrup confectioner's sugar Do not sift flour.
Fold mascarpone mixture into egg whites and set aside. halfway to zabaglione). placing diagonally on dough. lining the 111 . fold over filling and press edges together with your fingers. beat egg whites to stiff peaks. Over a double boiler.Chapter 2: N-Z Roll out half the dough (keeping other half in refrigerator) until dough is 1/8th inch thick. Lay savoiardi along edges of wine goblets all the way to the bottom. Allow to cool 5 minutes.e. When cool. Bake on cookie sheet in preheated 400℉ oven for 12 minutes or until edges are light brown. Meanwhile. shaved or grated 6 large wine goblets Mix coffee and brandy together and set aside. broken. beat egg yolks and sugar until mixture lightens in color and forms ribbons (i. TIRAMISU-THE DINOSAUR 4 servings Source: Egg Yolk Greats 4 ounces strong espresso 2 ounces Italian brandy 4 egg yolks 2 tablespoons sugar 2 egg whites 2 cups mascarpone cheese (may substitute ricotta or cream cheese) 30 small savoiaridi or 15 broken in half 3 ounces bittersweet chocolate. Moisten the 2 opposite corners slightly with water. Place 1/2 teaspoon filling on each square. Fold mascarpone into egg yolk mixture one quarter at a time. in 1/4" pieces 3 ounces milk chocolate. Repeat with remaining dough and filling. Cut dough into 2 inch squares. sprinkle with sifted confectioner's sugar.
Remove from oven. In large bowl of electric mixer. Bake until well browned. Fill each goblet one third full with mascarpone mixture and sprinkle with broken chocolate. sugar. Using a pastry brush. TOFFEE DIAMONDS 1 servings Source: Egg Yolk Greats 1 cup unsalted butter. vanilla and egg yolk until smooth. Sprinkle chocolate chips evenly over surface. Lay one savoiardi in each of the remaining 5 goblets and paint with espresso mixture. softened 1 cup firmly packed brown sugar ¼ teaspoon salt ½ teaspoon vanilla extract 1 egg yolk 1 cup flour 8 ounces semisweet chocolate chips ¼ cup minced toasted walnuts Preheat oven to 350℉. Lay one savoiardi across center and paint with coffee mixture.Egg Yolk Greats entire glass (while keeping 6 savoiardi for later use). Fill each goblet with remaining mascarpone mixture. and paint the cookies with the espresso/brandy mixture. Can be served at room temperature. Let pan cool on wire rack 10 minutes while chocolate chips melt. Gradually add flour. shallow 10-by-15 baking pan. Watch carefully to prevent burning. Spread mixture evenly in greased. cream butter. Tiramisu was served chilled in the 1980s. topping each with shaved chocolate. salt. about 15 to 20 minutes. then 112 . beating until just blended.
Set aside. softened ½ cup granulated sugar 1 egg yolk 1 tablespoon orange zest. Garnish with walnuts. About 45 cookies. Add egg yolk and beat until wellblended.Chapter 2: N-Z spread them evenly over surface with a spatula. Let cool completely before slicing into diamonds. Trim to an 8-inch circle and place on a greased baking sheet. Brush edge of bottom pastry with beaten egg. For a glossy crust. Chill cake at least 30 113 . Finely grind nuts in food processor. Cover with second circle of dough and tuck edges under. Set aside. TWELFTH NIGHT CAKE 8 servings Source: Egg Yolk Greats 1 ⅓ cups hazelnuts 3 tablespoons unsalted butter. beaten 1 tablespoon powdered sugar Toast hazelnuts on baking sheet at 350℉ for 10 minutes. Press to seal tightly. Cool and then rub in a tea towel to remove skins. brush top with beaten egg. roll out 1 sheet of puff pastry slightly to remove crease. Heap nut filling over pastry in dome shape. Stir in orange zest and Grand Marnier. minced 2 tablespoons Grand Marnier 17 ¼ ounces frozen puff pastry dough. Gradually add nuts and mix on low to medium speed. leaving 1-inch border. Hide bean in filling. Roll out remaining pastry as above and trim to a 10-inch circle. Beat butter and sugar in large bowl with electric mixer on medium to high speed until light and fluffy. Crimp edges. thawed 1 dried bean 1 egg. On a lightly floured surface.
(optional) poppy seed filling: ½ lb. or until golden. Dust with powdered sugar. Bake about 30 minutes. radiating from top and center to within 1 inch of edge. Cool on wire rack. Brush again with beaten egg. Combine flour and sugar. UKRAINIAN CRESCENTS 1 servings Source: Egg Yolk Greats dough for crescents: 2 envelopes dry yeast ½ cup lukewarm milk 1 tablespoon sugar 5 cups flour ½ cup sugar 1 cup butter 3 large eggs 1 cup sour cream 1 tablespoon lemon juice 1 lemon. and allow to foam. stir in 1 tablespoon sugar. Or. and knead lightly into medium-soft dough. and cut in chopped butter. Beat eggs and add sour cream. Add yeast mixture and egg mixture to flour. sugar and butter in processor and pulse a few times.Egg Yolk Greats minutes. score cake in eighths. zest of Sprinkle yeast on milk. lemon juice and lemon rind. With a small sharp knife. Preheat oven to 375℉. poppy seeds ½ cup sugar 2 tablespoons heavy cream 1 egg yolk 1 lemon. zest of 1 egg beaten with a little water for glaze 1 tablespoon poppy seeds for top. them with machine running add yeast mixture and egg mixture until a 114 . combine flour.
Drain and repeat.Chapter 2: N-Z ball of dough forms. Repeat with remaining ingredients. Note: Strawberry or prune preserves may be used instead of poppy seed filling. cream. On a lightly floured work surface. Pour boiling water over seeds and let stand for about 1 hour. cover with plastic wrap and refrigerate for 1 to 2 hours or overnight. Grind in processor until seeds release milk and turn light gray. Place seeds in a damp towel and squeeze out water. egg yolk and lemon rind. thawed 2 tablespoons confectioners' sugar 1 egg yolk 1 large pineapple* 4 tablespoons sugar fresh mint leaves. With a sharp knife cut 8 wedges. Bake in preheated 350℉ oven for 20 minutes or until brown. WARM PINEAPPLE TART WITH PINEAPPLE-COCONUT SAUCE 4 servings Source: Egg Yolk Greats SAUCE: ⅓ cup sugar 5 egg yolks ¾ cups canned unsweetened coconut milk ¾ cups pureed pineapple 2 tablespoons dark rum TART: 1 lb. Serve with tea or coffee. for garnish 115 . then add sugar. (This dough browns quickly. Spread 1 teaspoon filling at the wide edge. spreading almost to the edges. Cool on racks.) Brush with glaze and sprinkle with poppy seeds. roll half of the dough into a 10-12-inch circle less than 1/2-inch thick. frozen puff pastry. Place on greased or nonstick baking sheet and shape into crescents or "horns". Roll up toward point.
covering them completely. Make tart: Preheat oven to 325℉. watching carefully. spoon sauce around and garnish with mint sprigs. cored and cut into1 1/4-inch-thick wedges Make sauce: In a small bowl whisk sugar and yolks to blend. Gradually whisk in coconut milk and pineapple puree. Sprinkle each tart with 1 tablespoon sugar. stirring constantly. (10 fl oz) -sauce-3 kiwi fruits icing sugar --garnish--lemon slices sliced strawberries or 116 . quartered. Preheat broiler. (7oz) 1 egg 1 egg yolk 1 tablespoon Cointreau or Grand Marnier 300 cream. cut out 4 7-inch rounds and transfer to baking sheets. large nonstick skillet over high heat. In a small bowl whisk confectioners' sugar and egg yolk to blend and brush over dough rounds. prick dough all over. add pineapple and cook until golden brown. about 5 minutes. Pour into a heavy saucepan and heat. about 1 minute per side. Cool. be careful not to boil. if desired. transfer tarts to large plates. Broil until edges of pineapple begin to brown. WHITE CHOCOLATE MOUSSE AND KIWI SAUCE 4 servings Source: Egg Yolk Greats --mousse--1 ½ gelatin leaves 200 g white chocolate. Roll out puff pastry dough. Bake until golden brown. Strain custard through a sieve into a bowl and stir in rum. about 15 minutes. Heat a heavy. overnight. Using a fork.Egg Yolk Greats * peeled. until custard thickens and coats back of a spoon. Arrange pineapple wedges on each pastry round. Cool. cover and refrigerate. To serve. about 6 minutes.
Sweet white wine. 117 . Add the melted chocolate to the mixture. using two warm tablespoons.Chapter 2: N-Z kiwi. make the sauce. if required. water. Whip the cream until thick and carefully fold into the chocolate mixture. Garnish with a few lemon leaves. Meanwhile. Melt the chocolate in a heatproof bowl over a pan of hot. until the mixture is smooth and even. Keep the sauce cold until ready to serve. Allow to cool while still beating. Beat the egg and egg yolk in a stainless steel bowl over a pan of hot. Stir in the liqueur. Pour a little sauce on 4 individual dishes. Add icing sugar to taste. fruit slices To Drink: . Put the mousse in the fridge for 2 hours. Peel the kiwi fruit and puree them in a mixer or food processor. but not boiling. and place them on top of the sauce. Level of Difficulty: Medium difficult Preparation Time: 1 hour + setting time Prepare in Advance: Yes Soak the gelatin leaves in cold water for 10 minutes to soften. Squeeze the gelatin leaves and stir into the warm egg mixture until melted. Allow to cool but not to set. but not boiling. a little at a time. Shape the mousse into eggshaped balls. until it has set. sliced strawberries or slices of kiwi fruit. water until thickened.
86 (additional as needed). 116 --topping---. 83 ***dijon. 58 ----cake-----. 91 (15 oz) cont ricotta. 49 =miniature sized. 47 (2-crust 9" pie. 107 2% milk.Egg Yolk Greats °°°°° Index . 116 --mousse---. 11 (see recipe). 35 === orange salad ===. 45. 3 about 1 1/4 cups water. 114 (or any firm noodle). 82 --apples:---. 12 -----. 93 --garnish---. 35 === filling ===. 1 * lightly baked. 63 --batter:---. 32 ***peppermint filling***. 83 ***candied oranges topping***. 85 --filling---. 93 ***cake***.. 85. 73 (unbaked pastry for a. 90 === custard filling ===. 67 ***lemon curd***. 63 --cake---. 21 --vanilla sauce---. 21 a sheet of puff pastry. 45 ----chocolate butte rcream. 1 (3 oz. 34 --crust---. 93 --crust ---. 11 10 oz pac red raspberries. 69 === crust ===. 98 (orange part only). 65 118 . 11 ***dark chocolate glaze***.water. 3 active dry yeast. 78.other berries.) semi-sweet. 68 (1 stick) butter. 81 === assembly ===. 101. 45 ----to serve-----. 7. 11 **garnish***.. 96 ***kahlua syrup***. 49 === puff pastry ===. 66. 11 ***white chocolate filling***. 77. 64 (about 3 pounds). 25 ***country cream***. 64 (1 stick) cold unsalted. 64 (8 oz) mixed candied peel. 2 -9" crusts). 53 (may substitute ricotta. 19 --cocoa pastry---. 19 1 inch piece orange peel. 12 ***chocolate glaze***. 7. 32 ***cranberry glaze filling***. 67. 101 8 oz pkgs cream cheese. 28 --crunchy praline pastry---. 61 (4 oz) red candied. 25 ***shortbread crust***. 60 === pastry cream ===. 11 . 20 =or=. 39 -salt. 90 === frosting ===. 111 (optional).
58. 55. 60 all purpose flour. 14. 48. 49. 18. 91 cabbage head. 35. 25. 90. 44 and 10 ounces sour. 100 blackberries. 76 caraway seed. 49 apple jelly. 28. 67. 22. 45. 74. 62. 68 anchovy paste. 70 capers. 51 canned pumpkin. 91. 97 cake flour. 103 bittersweet. 64. 66. 63 apples. 71. 94. 59 black soy sauce. 85. 27 black pepper. 51. 19. 80. 68. 99 basil. 29. 106 butter or margarine. 68 baking powder. 95 broccoli spears. 32. tart. 22. 97. 103 and sliced. 3 asiago or parmesan cheese. 59. 57. 36. 97. 114 butter . 53.. 11. 2. 49. 115 canola oil.sifted. 22. 96 basil leaves. 80 butter or margarine. 45. 46 almonds. 63. 77 carrot. 89. 2 camembert. 22. 1. 37. 78. 21. 32. 69. 67. 90. 82. 46. 19. 20. 34. 55. 72. 20. 91 bamboo shoots. 10. 21 blackberry sauce. 83. 18 brie cheese. 53 all-purpose flour. 49 apricot preserves. 8 butter. 36. 34. 60. 94 can whole berry cranberry-. 110 almond. 109 celery stalk. 38 celery seed. 77.. 111 brown sugar. 47 buttermilk. 38 bay leaf. 29. 7 apricot jam.(12 1/2 oz ea). 14 asparagus. 46. 7. 24 canola oil for cooking. 9 broccoli florets. 85 anchovy fillets. 17 can chicken broth. 17 brioche. 19 calvados. 57. 91. 96 brie. 29. 51. 65. 22 boston lettuce. 109 celery leaves. 94 cepes.(1 stick). 81 broken in half. 85 apples. 96 beaten egg.Index additional. strip. 2 almond paste or filling. 93 bulk pork sausage. 77 aguardiente. 106. 1. 32. 106 almond macaroons. 91 additional oats. 86 as needed. 94. 36. 7. 47 almond extract. 83. 21. 51 119 . 49. 60. 77. 29. 48. 86. 109 cake flour. 8 cans poppy seed filling . 36. 65. 90 canned unsweetened coconut. 80. 111 bittersweet chocolate. frozen. 11 can). 34 butter or arine. 93. 68 bay scallops. 24. 32. 73 blanched sliced almonds. 32. 68. 25. 103. 101 baking soda. 55 buttermilk or plain yogurt. 19. 2. 60 blanched whole almonds. 96 bacon. 47. 102. 58. 37..
19 coarse salt. 57 dried thyme. 94 chicken breasts without. 61 dried oregano. 94 chilled butter. 45.Egg Yolk Greats cheese. 99 chinkiang vinegar. 110 confectioners. 16 chicken mixture. 87. fresh. 29 confectioners' sugar. 17. 98. 115 dash salt. 34. 57 de-bearded. 66 chopped parsley. 47. 44. 24. 115 cooked or canned pumpkin. 99 chicken thighs. 16 cranberry liqueur. 111 chocolate chips. 85 cream of tartar. 2 crumbs. 88 dough for crescents:. 28. 99 chicken broth. 116 cream brulee. 100. 11. 23. 39 confectioner's sugar. 11 cream. 105 dried basil. 65 cherries. 64 demerara sugar. 76 currants. 36 chopped candied ginger. 102 chopped pecans. 62. 43. 105 dough. 81 cream sherry wine. 35. 20 cumin. 99. 90 chopped onion. 101 clove garlic. 57 dried sage. 35. 87. 67 chunks. 16. 20.. 81 chicken breast halves. 35. 51 coconut. 48.. 32 cold water.. 23. 23. 61 chopped walnuts. 42 coarsely chopped. 114 dough-. 43 corn oil for frying. 93 chopped nuts. 61 chocolate curls. 95 cider vinegar. 82. 73. 46 coconut milk. 27. 97 dairy sour cream. 96 degrees). 96. 110 dark rum. 51 cointreau or grand marnier. 62 drained capers. 76 cinnamon. 93 chopped toasted pecans. 74. 83 dark corn syrup. 103 chicken. 98 chocolate. 93 cool water. 40 cornstarch. 97 diced apples. 77 chinese dried mushrooms. 83 dried bean. 55. 18 cn tomato sauce. 10. 17. 55. 98 corn flakes. 109 cilantro. 53. 103 devonshire cream and preserves. 116 cold butter. 8 coarse salt and freshly. 18 120 . 35 cognac. 93 colt 45 malt liquor. 21 chopped white chocolate. 48 dash tabasco sauce. 87 crushed coconut cookies. 2. 37. 31 crust ingredients:. 45. 54 crumbled. 9. 103 cornstarch or arrowroot. 99 cloves garlic. 107 cream cheese. 94 dijon mustard. 21. 113 dried cranberries. 78. 73. 90. 57 concord grapes. 43 diced celery. 87 cherries.
38 dry yeast . 73 fresh mint leaves. 40. 99 freshly ground black pepper. 102. 77. 9. 112. 19. 17. 73. 35. 28. 46. 69 ds nutmeg. 105 eggs (up to 12). 107. 34. 100. vegetable soup mix. 1. 94 fine dried bread crumbs. 44 egg. 62 egg white. 35. 11.(1/4 oz). 81. 28 firmly packed brown sugar. 95. 57. 44 egg yolks. 11 fresh seasonal fruit. 61. 74. unbleached.Index dried yeast. 51 fluted. 109. 8 fine dry bread crumbs. 96 eggs. 43. 82. 45. 89. 116 egg beaten with a. 77 egg wash-. 80 envelope unflavored gelatin. 70. 114 evaporated milk. 49 firm butter. 45. 48. 59 ds pepper. 83 finely chopped citron. 60 extract. 23. 113. 78 garlic clove. 42. 22. 80. 115 frozen puff pastry dough. 62. 21. 43. 57 fresh lemon juice. 101. 109. 1 fish aspic. 32. 47. 102 121 . 42 fresh. 29. 24. 36. 58. 115 fresh orange juice. 78. 46. 37. 85. 74. 62. 32 extra sugar*. 54. 63. 7. 32 fresh lime juice. 113 ga boiling water. 116 egg yolk (optional). 12. 94. 114. 115.. 85. 62 filling:. 55 garlic. 89 evaporated milk (2/3 cup). large. 94. 59. 19. 102 finely chopped. 47. 112. 54. 17 finely grated mixed orange -. 25. 21. 83 eggs. 90. 38. 106. 57. 55. 109 ds sauce. 43. 78. 74 fresh shrimp. 111 egg yolk. 103 flour. 88. 99 fresh ground black pepper. 112 firmly packed light brown su. 88. 8. 18. 25. 47 few drops water. 8 freshly-ground black pepper. 22. 69. 90. 16 freshly ground pepper. 51 for the allioli:. 60 dry white wine. 36 flour. 62 filling ingredients:. 60. 38 flake coconut. 73. 110. 39 egg yolk lightly beaten. 81 finely-chopped pistachios. 101. 54 fine bread crumbs. 39 env. 20 filling-. 93 envelopes dry yeast. 90. 32. 47 fine. 36 extra sugar. 60. 34. 62. 115 egg-hard boiled. 46. 90. 96. 34. 68. 54 fresh bean sprouts. 36. 29. 78. 28. 98. 86. 69. 10. 113. 16. 58. 99 egg whites. 114 flour and 2/3 cup unsalted. 91. 114 egg plus 1 egg yolk. 39. 62 extra-virgin olive oil. 60. 34. 22. 21. 88 ds tabasco. 97. 107 frozen puff pastry. 55. 81 enough for. 47. 47. 99. 46. 95. 78 frosting. 64. 48. 72. 10. 7 flush with caps. 7 eggwhites. 55 frozen in syrup. 93. 64. 18. 24. 69. 62. 111. 47 finely chopped toasted.
28. 63 juice of 1/2 lemon. 3 granny smith apples. 16. 60. 90. 29. 47 grated zest of 1 lemon. 42 ground round. 74 gelatin leaves. 111 jalapeno pepper. 39. 11 ingredients for apricot-lemon. 98 hot water. 101 golden raisins. 116 ginger. 57. 2 large wine goblets. 29. 49 kahlua. 107. 41. 9 good sauternes. 14. 37 kiwi. 114 large large apples. 90 ginger juice. 106. 85. 80 green onions. 98 glaze (optional). 27 italian brandy. 46. lg. 83 instant coffee powder. 74 instant coffee crystals. 8. 113 grated cheddar cheese. 76 hard roll. 44 hazelnuts. 32 large egg whites. 101. 68 hard-boiled eggs. 107. 37. 51 juice of 1 lemon. 10 large lemon jell-o. 105 large tart apples. 69 green onion. 21 ground ginger. 71 122 . 96 garlic cloves. 114 lemon extract. 49 kiwi fruits. 111 lemon. 113 heavy cream. 98 green pepper. 80 large egg yolks. 78 ice water (approximately). 109 juice. 54. 18 large pineapple*. 23. 27 large eggs. 81 graham cracker crumbs. 61 hot chili pepper oil. 68 ground cloves. 85 grated lime rind. 57 grated lemon peel. 17. 107 large california fresh. 107. 101 ham. 82. 49. 116 inch --. 22 large california egg yolks. 27. 114. 19. 22. 51 large onions. 41. 59 ground walnuts. 71. 72 grand marnier. 3 large shallot. 91 ground pepper. 73 grated orange peel. 76 jicama. 34. 9 granulated sugar. 83 ice water. 58 graham crackers. 90 halved plums or other fruit. 117 kiwi fruit. 2. 93 lard. 74 ingredients for meringues. 71. 23. 86 icing sugar. 70 half-and-half. 62. 24. 27 large egg yolk. 109 ground beef. 2.Egg Yolk Greats garlic clove-minced. 51. 115 large quince. 87 hard boiled eggs. 114 honey. 42 garnish. 116 lace cookies (optional). 67 kahlua cream frosting. 60. 23. 102. 107 large egg. 11. 44 green peppers. 86 ground nutmeg. 113 granny smith. 72 large mushrooms. 67 instant espresso powder. 101.
78. 111 or green chartreuse. 114 low-salt vegetable broth. 96. 35. 19. 10. 90 oil. 111 mashed potatoes. 98 nutmeg. 11 orange zest. 78 mixed with. 83. 25. 105 mayonnaise or salad dressing. 20. 7 lemon slices. 83 orange flavored liqueur. 32. 51. 89 matzo meal. 85. 4 pastry flour. 7. 55. 77 package frozen bread dough. 34. 55 package yeast. 72 lg egg yolk. 81. 59. 10. 96 passion fruit juice. 88 lg egg yolks. 109 onion-minced. 96. 53 packages active dry yeast. 101 paprika. 100 old fashioned oats. 42. 67 minced tarragon. 99. 100 navel oranges. 3 or berries. 71. 63. 59 mussels. 96 mustard. 110 masa harina. 109. 51 nonstick cooking spray. 102 medium potato. 68. 23. 88. 95 minced toasted walnuts. 61 mayonnaise. 60 milk. 98 123 . 53. 93 peanut oil. 34. 44 melted butter. 21. 98 medium mushrooms. 32. 63. 96 mustard-oil dip. 78. 23. 35. 90. 60 mixed mushrooms. 35 noodles. 11. 68 or 1/2 pound shortcrust. 69. 7. 42. 96 package active dry yeast. 114 lemon rind. 66. 20. 14 packed brown sugar. 16 mango. 116 lemon zest. 40 mascarpone cheese. 47 oregano. 96 onion. 38. 43. 88 parsley-chopped. 81 pastry shell *. 64. 16 molasses. 58. 95 medium white sauce. 21. 71. 32. 114 lump crab meat. 60 needed. 78 lukewarm milk. 74 or cream cheese). 23. 94. small. 41 pastry for single crust pie. 96 onion. 41. 49 pastry dough. 81 parsley. 32 lemons. 27 or margarine. 31. 98.Index lemon juice. 111 milk room temp. 113 orange-flower water. 94. 82 orange relish. 82 maple flavoring. 95 melted clarified butter. 41 melted grape jelly. 107 orange juice. 16 mam (vietnamese fish sauce). 84 margarine. 76 mustard vinaigrette***. 49 pastry cream. 7. 47 orange-flower water or. 44. 11. 115 milk chocolate. 2. 77 olive oil. 21 mushrooms. 94. 87 little water for glaze. 69. 64 orange cake mix. 55 lg eggs. 11. 74. 49. 21. 49 mango cheeks and burnt. 94 parmeasan cheese. 112 mint leaves. 101. 76 md chicken breast. 78.
16 124 . 94. 16. 68. 103 recipe pie crust. 88 puff pastry. 44 salmon . 9 quartered button mushrooms. 69. 90. 69. 25. 76. 11 sauce:. 1 ripe pears (comice/anjou). 97. 93. 83. 102. 83. 68. 18 shortcrust pastry dough made. 16. 28 semisweet chocolate chips. 88 see recipe for. 88 peppercorns. 83 pure vanilla extract. 43. 35. 49 pepper. 109. 37. 96 pepper (to taste). 90. 39 red chiles. 53. 81. 40. 12 self-rising flour. 68 peppermint candy. 38. 100 sesame seeds. 112 semisweet chocolate pieces.Egg Yolk Greats pearl onions. 81 plus 2 teaspoons nuoc. 23. 98 poppy seed filling:. 94. 76 red food coloring. 114 potato starch. 74 sauce mixture. 62 pn sugar. 110 pecans or hazelnuts. 51 shallots. 64. 25. 114 poppy seeds. 95 pecans. 88 salt and freshly ground. 77. 58. 68. 96 sheet frozen puff pastry. 41. 27 plum sauce dip. 51. 2. 80 peeled papaya or papaw. 103 prepared poppy seed filling. 64. 107 raw granulated sugar. 25 red wine. 35 shredded coriander. 51 pumpkin pie spice. 61. 57 seasoning. 1. 20. 7. 60. 107. 103 shortening. 91 raspberry jam or preserves. 115 scallion. 115 quartered. 20. 63. 99 sea salt. 94. 49 puff pastry . 95 ripe medium bananas.. 7 safflower oil. 25 peppermint extract. 77. 95 raisins. 38 rum. 37 seedless oranges. 32. 69. 71. 57 salmon. 100 plus 2 tablespoons extra. 51. 94 salt. 10. 48 semi-sweet chocolate morsels. 43. 59. 83 separated egg.(14 3/4 oz). 14. 36. 113 pre-pitted. 114 poppy seeds for top. 20 pureed pineapple. 93 pure vanilla. 42. 11. 49. 78 shallots-minced. 62. 86 rosemary. 81. 78. 89 shredded coconut. 25. 61. 78 rich pastry crust. 112 salt (to taste). 77 santenay or. 51 sauce. 100 sauce or 2 cups cranberry. 47. 66. 73. 51. 25 pinch grated nutmeg. 89. 3 raw sugar.. 24. 53. 16 pn salt. 85. 67 sesame oil. 63 powdered sugar. 96. 16 scallions.. 34. 45 semisweet chocolate. 86. 2. 34. 28 raspberry sauce. 59. 29. 100. 60 pinch salt. 34. 67. 42 salted sunflower seeds. 66. 77 shallot.
95 slices fresh ginger root. 43. 113 unsifted all-purpose flour. 74 snails. 42 to 6 . 46. 38. 96 sun-dried tomatoes (not in oil). 23. 39.(to 10). 72. 55. 28 unsweetened cocoa powder. 55 sifted cake and pastry flour. 49 smucker's apricot preserves. 36. 100 sprinkling demerara sugar. 32. 67. 81. 32. 67. 55. 57 sliced fruit. 113 thin chinese flour. 34. 19. 99 soft bread crumbs. 25. 23 thin soy. 36. 74. 24. 109. 95 small onion. 66. 38 tart green apple. 2 small carrot. 37. 31. 45 sweet chocolate. 86. 45. 49. 115 sugar +. 99 skim milk. 64 topping. 97. 83. 74. 72. 46. 81 size of a quarter. 14. 100 split vanilla bean. 90. 16. 21. 18. 92 sugar-pinch of. 7. 101 strong coffee. 25 sugar for dusting. 34. 24 sifted flour. 85. 93. 72. 19 tarragon. 114. 53. 115. 25. 111 small sprigs fresh mint. 32. 10. 69 sour cream. 62. 99. 29. 105 thyme sprigs . 116 slices (~1 1/2 c). 2. 89 stock. 78 to 2). 63. 98 thin soy sauce. 11. 105 sweet butter.cups sifted. 48. 24. 35. 99 sliver lemon peel. 55. 73.Index shredded unsweetened coconut. 45 strong espresso. 98 thin chinese flour noodles. 70. 110. 67. 53 turkey breast. 111 sugar. 35. 9. 48. 62. 59. 85 small pineapple. 89. 19. 115 thawed. 47 unsweetened chocolate. 112.. 71. 103 to 2 t warm water. 64. 51 soak until spongy. 89. 20. 57 turnip. 7. 85. 60 vanilla. 51 streusel topping. 74. 44 unbleached flour. 8 tart:. 7 soft margarine. 111. 47. 4 squares unsweetened. 26. 85. 18. 27. 60. 55. 42 small savoiaridi or. 49 spring roll skins. 91. 47. 100 thinly sliced. 83 unsweetened cocoa. 59. 17 unsalted butter. 67. 114 soy-vinegar dip. 47 softened butter. 86. 2. 71. 36. 2. 77. 2 thinly-sliced basil. 101 125 . 61 until thin in a double boiler. 38 unbaked pie crust. 55. 66. 26. 93. 36. 114. 27. 25. 49. 58. 11. 11. 69. 83. 25. 94 small carrots. 101 softened. 7. 73 skin. 29. 29 sugar for sprinkling. 49 small red potatoes. 80. 2 to 2 t kirsch. 32. 68 unfolded. 46. 65. 99 slice bread. 94 small pear halves. 53. 62. 114. 21 sliced strawberries or. 109. 12.
25. 54 vegetable. 45. 20. 77. 66. 68 yeast. 77 walnuts. 28. 20. 51. 25. 62 yellow mustard. 59 whole salmon. 67. 37. 72. 32. 91 white sugar.. 55. 109 water chestnuts. 91 yolks of 5 eggs.. 116 white of a large egg. 64 water. 68. 47. 24. 21.. 69. 69 whole kernel corn. 68. 77 williams-sonoma hot chocolate. 12. 20. 16. 2. 2. 54 whole onion. 77 warm water (105 to. 73 vegetable oil. 42 whole chicken breast. 35. 37. 63 white vinegar. 93. 103 x broth . 90. 99 weight. 60 126 . 38 whole wheat flour. 55. 48 very almonds or pecans. 73 warm milk. 32. 96 white wine. 68 x gravy . 9. 9. 9 vanilla extract. 12 whipping cream. 12. 51. 96 white wine vinegar. 67. 109 yolk of a large egg. 102 whole egg. 83 very warm water. 112 vanilla extract or. 2 variety). 53 vinegar. 103 whipped cream. 25. 16 white chocolate. 28. 88. 44 whole milk. 97 white asparagus spears *. 29 wine. 65. 63. 83 warm. 17. 81 zest and segments of.. 70. 77 vegetable shortening. 55. 25. 42 vegetable cooking spray.Egg Yolk Greats vanilla bean. 37. 45. 72. 67. 85. 100. 55. 69 warm water. 67. 34. 40 warm dessert crepes. 51 with 2 1/2 cups all-purpose. 66.
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