Sent: Monday, March 21, 2016 6:06 PM
Subject: Alonti deli breakfast spicy potatoes
Hi, I'm looking for the recipe for Alonti breakfast potatoes! They have cayenne and paprika.
Can you get it PLEASE? I've been trying for 13 years for that and Houston's restaurant chicken
Sorry, I had no success with either of these.
I found only a couple of mentions in restaurant reviews of the Alonti breakfast potatoes.
There are dozens of requests on various message boards for Houston’s recipe for chicken tenders
in a panko tempura batter, and they have been posted for years with no results - no recipes,
no copycats, not even a “tastes-like”.
Sent: Monday, March 21, 2016 1:26 PM
Subject: lemon egg white cinnamon drizzle
I have been searching most of my adult life for a recipe my mom used to make.
She made a lovely lemon pudding and then she would beat egg whites just
before they reached firm peaks. (I don't know if she put sugar in them or
cream of tartar in them). She then made a cinnamon sugar drizzle. She would
then fold in the egg whites lightly into the lemon pudding and add the
cinnamon drizzle and fold lightly again.
She would put into a big glass bowl( you could still detect the lemon
pudding, egg whites and drizzle) and refrigerate Until supper. My brother
and I loved this as kids, but by the time I thought to ask for the recipe
she has Alzheimer's disease and couldn't remember it.
I would be so thankful if you could find this for me. I looked under snow
pudding but it wasn't the same.
Thank you so much, regards,
Sorry, I had no success finding a lemon pudding recipe that matches your
description. I'll post this for reader input.
Subject: Ebinger's Bakery Blackout Cake
Date: Sunday, March 20, 2016 11:44 AM
Phaedrus, here is the recipe requested and a second one from Cook's
Country. I've made the second version and it was the best cake I have EVER
eaten! I grew up with the McKenzie's Blackout Cake in New Orleans, but the
CC recipe blew me away. By the way, it was the first cake I've ever made.
*Ebinger's All Chocolate Blackout Cake*
1/2 cup unsweetened Dutch-process cocoa powder
2 Tbs boiling water
2 oz unsweetened chocolate, chopped
3/4 cup milk
1 cup (2 sticks) unsalted butter, softened slightly
2 cups sugar
4 large eggs, separated
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbs plus 1 3/4 teaspoons unsweetened Dutch-process cocoa powder
2 cups boiling water
3/4 cup plus ˝ teaspoon sugar
1 oz bittersweet chocolate, chopped
4 Tbs cornstarch dissolved in 1 tablespoon cold water (use 2 tablespoons
cornstarch for a runnier filling)
1/4 tsp salt
1 tsp vanilla extract
2 Tbs unsalted butter
12 oz semisweet
12 Tbs (1 1/2 sticks) unsalted butter
1/2 cup hot water
1 Tbs light corn syrup
1 Tbs vanilla extract
1. Preheat oven to 375 degrees. Butter and lightly flour two (8-inch) round
cake pans. Place cocoa in a small bowl and whisk in boiling water to form a
2. Combine the chopped chocolate and milk in saucepan over medium heat.
Stir frequently until the chocolate melts, about three minutes. Remove from
the heat. Whisk a small amount of the hot chocolate milk into the cocoa
paste to warm it. Whisk the cocoa mixture into the milk mixture. Return the
pan to medium heat and stir for one minute. Remove and set aside to cool
3. In the bowl of a mixer, cream the butter and sugar together. Beat in the
egg yolks, one at a time, and the vanilla. Slowly stir in the chocolate
mixture. Combine the flour, baking powder, baking soda and salt. Using a
spatula or a wooden spoon, slowly add the flour mixture to the chocolate
mixture. Fold in until just mixed. In another bowl, whisk the egg whites
until soft peaks form. Using a spatula, gently fold the egg whites into the
batter. Divide the batter between the prepared pans. Bake until a toothpick
inserted in the center comes out clean, 45 minutes. Cool the cakes in the
pans on rack for 15 minutes.
4. Gently remove the cakes from the pans and continue to cool.
1. While the cake is baking, combine the cocoa and boiling water in a small
saucepan over low heat. Stir in the sugar and chocolate. Add the dissolved
cornstarch paste and salt to the pan and bring to a boil, stirring
constantly. Boil for one minute. Remove from heat and whisk in vanilla and
butter. Transfer the mixture to a bowl, cover and refrigerate until cool.
1. Melt the chocolate in a double boiler over hot, not simmering, water,
stirring until smooth. Remove the top of the double boiler from the heat
and whisk in the butter, one tablespoon at a time. Return the top to the
heat, if necessary, to melt the butter.
2. Whisk in the hot water all at once and whisk until smooth. Whisk in the
corn syrup and vanilla. Cover and refrigerate for up to 15 minutes before
Assemble the cake:
1. Use a sharp serrated knife to slice each cake layer horizontally in half
to form four layers. Set one layer aside. Place one layer on a cake round
or plate. Generously swath the layer with one-third of the filling. Add the
second layer and repeat. Set the third layer on top. Quickly apply a layer
of frosting to the top and sides of the cake. Refrigerate for 10 minutes.
2. Meanwhile, crumble the remaining cake layer. Apply the remaining
frosting to the cake. Sprinkle it liberally with the cake crumbs. Serve the
cake within 24 hours. Store in a cool place.
Yield: Makes 10 to 12 servings
Source: "New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to
Four Star Restaurants," by Molly O'Neill.
*Chocolate Blackout Cake*
Why this recipe works:
Chocolate Blackout Cake was first made by a bakery in Brooklyn 35 years
ago. We wanted to create a version that could be prepared long after the
shop had shut its doors. To achieve this, we used Dutch-processed cocoa for
big chocolate flavor, and added cocoa powder to the butter we were already
melting for the cake. This method toasting the cocoa in the butter produced
a cake that was dark and rich. And to complement the distinctive chocolate
flavor of the Chocolate Blackout Cake, we wanted the pudding component of
our recipe to taste sweet and dairy-rich. We achieved this by using a
combination of milk and half-and-half, which gave the pudding a velvety
Be sure to give the pudding and the cake enough time to cool or you'll end
up with runny pudding and gummy cake.
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 tsp table salt
2 cups half-and-half
1 cup whole-milk
6 oz unsweetened chocolate, chopped
2 tsp vanilla extract
8 Tbs unsalted butter, plus extra for greasing pans
1 1/2 cups all-purpose flour, plus extra for dusting pans
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup Dutch-processed cocoa powder
1 cup brewed coffee
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and
milk in large saucepan. Set pan over medium heat. Add chocolate and whisk
constantly until chocolate melts and mixture begins to bubble, 2 to 4
minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic
wrap directly on surface of pudding and refrigerate until cold, at least 4
hours or up to 1 day.
2. For the cake layers: Adjust oven rack to middle position and heat
oven to 325°F. Butter and flour two 8-inch cake pans. Whisk flour, baking
powder, baking soda, and salt in bowl.
3. Melt butter in large saucepan over medium heat. Stir in cocoa and
cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk,
and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in
4. Divide batter evenly between prepared pans and bake until toothpick
inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans
15 minutes, then invert onto wire rack. Cool to room temperature, at least
5. To assemble the cake: Cut each cake in half horizontally. Crumble one
cake layer into medium crumbs and set aside. Place one cake layer on
serving platter or cardboard round. Spread 1 cup pudding over cake layer
and top with another layer. Repeat with 1 cup pudding and last cake layer.
Spread remaining pudding evenly over top and sides of cake. Sprinkle cake
crumbs evenly over top and sides of cake, pressing lightly to adhere
crumbs. Serve. (Cake can be refrigerated for up to 2 days.)
6. Serves 10 to 12
Yield: 10 servings
Author: America's Test Kitchen
Source: Cook's Country #11 Oct/Nov 2006
Copyright: © 2006 Boston Common Press Limited Partnership