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Diplomatico Cake

----- Original Message ----- 
From: "Jubert" 
To: phaedrus
Sent: Tuesday, May 25, 2004 6:21 PM
Subject: Diplimatico Cake

> Hi,  I had a recipe for Diplimatico cake, it was in one of the cooking
magazines "Food and Wine,Bon Appetite, etc." several years back maybe even
6-7 years.  I have searched and can not relocate it.  The article referred
to what a great cook the author's mother was.   She had had given the cake
this name because she thought it was fit to feed to a Diplomat.  You soaked
pound cake slices in espresso and lined pans with cheesecloth making a
chocolate filling, refrigerating and serving with fresh cream.  I was so
good, I hope you can find it for me.  Thanks so much, Jubert

Hello Jubert,

See below for a couple of recipes.


Diplomatico Cake


2 med size pound cakes, cut into 1/2 inch slices
3 oz espresso
3 oz Kahlua
2 oz rum
6 egg yolks
8 oz chocolate
3 cups whipping cream

Soak slices in liquid.
Line the springform pan with slices on bottom and sides.
Beat yolks lightly over double boiler until it starts to congeal, then add
chocolate, stir until melted, cool slightly and fold in cream.
Fill the lined pan with mousse.
Cover with saran and chill for 3 hours in the freezer.
Unmold and frost with sweetened whip cream or glaze with garnish.
Nice garnished with berries.
Diplomatico Cake
Recipe By     : Marcella Hazan
Serving Size  :

Rum And Espresso Soak
1 1/4  cups          strong espresso
5      tablespoons   rum
5      teaspoons     sugar
1  16 ounce pound cake, cut into 1/4" slices

Chocolate Filling
4 large eggs -- separated
1 teaspoon sugar
6 oz semisweet chocolate, coarsely chopped

Frosting And Garnish
1      cup           very cold heavy cream
1      teaspoon      sugar
fresh berries or walnut halves and candied fruit

Make the rum and espresso soak:
In a small bowl, combine the espresso, rum,
sugar, and 5 tablespoons of water.

Moisten a sheet of cheesecloth large enough
to line a 9x5x3 inch glass loaf pan with
plenty of overhang.  Line the pan with the
cheesecloth.  Dip the pound cake, slice by
slice, in the rum and espresso soak, then
use the slices to line the bottom and sides
of the pan. (Dip the cake slices very
quickly or they will become too soggy to
handle, let any excess liquid drain from the
slices before lining the pan.)  Leave no
gaps, patching where necessary with pieces
of soaked pound cake.

Make the chocolate filling:
In a large bowl, beat the egg yolks with the
sugar until they turn pale yellow, about 4

Melt the chocolate in a double boiler over
gently simmering water.  Gradually pour the
melted chocolate over the beaten egg yolks,
mixing quickly with a rubber spatula until
smoothly combined.

In a medium bowl, beat the egg whites until
the form stiff peaks.  Stir a rounded
tablespoon of the beaten whites into the
chocolate mixture to loosen it, then gently
fold in the remaining whites.

Spoon the chocolate filling into the cake-
lined pan.  Cover the filling with more
slices of soaked pound cake (you may have
some cake left over).  Fold the moistened
cheesecloth over the top of the cake.
Refrigerate the diplomatico for at least one
day, and up to a week.

When you take the cake out of the fridge,
unfold the cheesecloth and pull it away from
the top of the cake.  Invert the loaf pan
onto a platter and shake it firmly to free
the cake and peel off the cheesecloth.

Make the frosting and garnish the cake:
In a very well chilled bowl, using chilled
beaters, whip the heavy cream with the sugar
until stiff.  Frost the top and sides of the
cake with the whipped cream.  Garnish the
cake with fresh berries or walnuts and
candied fruit.

NOTES : If you do not have an espresso
machine, buy some ready made, strong coffee
cannot be replaced.  Some pound cakes absorb
too much liquid and become too soggy to
handle and break apart.  Always look for the
cheapest brands, made with little or no
butter, because they remain firmer and are
easier to work with.

Grilled Chicken Salad

----- Original Message ----- 
From: "Sheryl" 
To: Phaedrus
Sent: Thursday, May 27, 2004 12:19 PM
Subject: Houston's grilled chicken salad?

> Hello
> I just LOVE that grilled chicken salad from Houston's, and would like to
get the recipe.  It has sliced grilled chicken, lettuce, carrots, and a
really good honey-lime viniatrette with peanut sauce.  That's what makes the
salad.  If you have the recipe, please send. Thanks!!
> -Sheryl

Hi Sheryl,

See below.


Houston's Grilled Chicken Salad

Lime Dressing:
1/2 cup lime juice
4 teaspoons honey mustard
7 1/2 tablespoons honey
4 tablespoons oil
2 cloves minced garlic
1 teaspoon pepper
1/2 teaspoon salt

Peanut Butter Sauce:
4 tablespoons peanut butter
4 tablespoons soy sauce
4 tablespoons hot water
2 teaspoons sesame oil
1 tablespoon ground ginger

mixed greens
tortilla strips
sliced grilled chicken breast

Mix ingredients for lime dressing, then mix ingredients for peanut sauce.
Mix the salad ingredients with the lime dressing. Drizzle peanut sauce on

Peasant Soup

----- Original Message ----- 
From: Joan
To: phaedrus
Sent: Thursday, May 27, 2004 12:54 PM
Subject: Peasant soup recipe

> I have been trying to find a recipe for peasant soup that is served at
> Olga's Restaurants.  I have searched many web sites but have been unsuccessful.
> I am hoping you will be able to get it for me.  Thanking you in advance.
> Joan

Hello Joan,

I found the below recipe at several places on the web.


Peasant Soup (like Olga's)
Source: Detroit News

4 cups water
1 small smoked ham hock
1 cup split peas or lentils, soaked several hours
1/2 cup finely grated carrot
1/4 cup chopped celery
1/4 cup finely chopped onion
1 sprig parsley, cut fine
1 bay leaf
1/8 teaspoon thyme
Salt and pepper to taste

Combine all ingredients in pressure cooker; cook at 10 pounds for 45
minutes. Remove ham hock; skin and dice; add to soup.

Makes 6 servings.

It turns out just as nice prepared in a regular soup pot. Here's how: Saute
the carrots, celery and onion until slightly softened. Add the water, split
peas, ham hock, herbs and seasonings, cover partially and cook for about an
hour on gentle simmer. Remove ham hock, skin and dice and return to pot.

Per serving: 140 calories; 2 g fat (0.5 g saturated fat; 13 percent calories
from fat); 21 g carbohydrates; 8 mg cholesterol; 314 mg sodium; 11 g
protein; 8.6 g fiber

Spanish Cream

----- Original Message ----- 
From: "Cheryl" 
To: phaedrus
Sent: Wednesday, May 26, 2004 7:11 PM
Subject: Spanish Cream Desert

> To Whom this Concerns:
> Have you heard of Spanish Cream desert?  My grandmother used to serve it
> all the time.  She passed away so I can't ask her for the receipe.  I
> tried Knox gelatin.  They had not heard of this.  Please help if you can
> Thank you,
> Cheryl

Hello Cheryl,

See below.


Spanish  Cream

 Ingredients : 
 1 env. Knox gelatin
 2 c. milk
 1/4 c. sugar
 2 eggs
 1 tbsp. cornstarch or flour
 1/8 tsp. salt
 1/2 tsp. vanilla

 Preparation : 
    Scald milk.  Add sugar, salt, and vanilla.  Put gelatin in a
 little cold water and let stand a few minutes.  Separate eggs,
 placing yolks in a milk bottle with a little water and the
 cornstarch.  Place cap on the bottle and shake well.  Add to the
 scalded milk and stir while cooking very slowly until thick enough
 to coat the back of a spoon. Dissolve the gelatin in this mixture. 
 Pour into a wet mold and chill. Beat the egg whites until stiff and
 add to the chilled mixture, folding them in.  Place in refrigerator
 until firm.  This custard is nice over cake.  If necessary, soften
 the cake by soaking with milk. 
 Spanish  Cream

 Ingredients : 
 1 tbsp. Knox gelatin
 2 tbsp. cold water
 3 c. scalded milk
 1/2 c. sugar
 1 pinch salt
 1 tsp. vanilla
 3 egg yolks, beaten well
 3 egg whites, beaten stiff

 Preparation : 
   Dissolve Knox gelatin in cold water in a cup.  Beat egg yolks
 well.  Add Knox gelatin and water.  Then add sugar and salt.  Cool
 milk.  Add milk to this slowly on stove and bring to a boil.  Sit in
 cold water just to cool down.  Fold this into egg whites and vanilla
 and pour into large bowl.  The layers separate when done correctly.  
 Spanish  Cream

 Ingredients : 
 1 env. Knox regular gelatin
 6 tbsp. sugar
 1/8 tsp. salt
 2 eggs, separated
 2 c. milk
 1 tsp. vanilla

 Preparation : 
   Mix gelatin, 2 tablespoons sugar and salt in top of double boiler.
  Beat egg yolks and milk together; add to gelatin.  Cook over
 boiling water, stirring constantly, until gelatin is dissolved,
 about 5 minutes.  Remove from heat, stir in vanilla.  Beat egg
 whites until stiff and add remaining sugar.  Turn into 1 large or 6
 small molds.  Chill until firm.  Serve with whipped cream or fruit. 
 6 servings.  

Raisin Dumplings

----- Original Message ----- 
From: "Patricia" 
To: phaedrus
Sent: Thursday, May 27, 2004 10:25 AM
Subject: Raisin Dumplings and sauce

I don't even know if this ever existed as an official recipe.  My uncle
used to make a big pot of raisin and dumplings.  The dumplings were
dropped into a raisin sauce.  Nobody has the recipe nor does anyone
remember how it was made.


Hello Patricia,

See below for two kinds of raisin dumplings.


Raisin Dumplings 
Yield: 1 Servings


      1 c  flour
      3 ts baking powder
      1 ts salt
      1 tb shortening
    1/2 c  raisins
      1 c  corse dry bread crumbs
      1    egg, beaten
    3/4 c  milk
      2 tb onion, grated


Sift together flour, baking powder, salt. Cut in shortening. Add raisins
and bread crumbs. Combine egg, milk and onion. Add to raisin mixture, mix
just to moisten. Drop from tablespoon atop stewed chicken in boiling stock.
Cover tightly and simmer, DON'T LIFT COVER for 20 minutes.

NOTES : These are usually used with chicken stews. I have crushed up a
tablespoon of pecans and added to the mixture and it turned out different
but tasted great.
Raisin Dumplings

1 tablespoon butter
1/2 cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
pinch of salt
3/4 cup milk
1 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

In a small bowl, combine flour, salt & baking soda; set aside. In a large
bowl cream together sugar & butter; add milk. Blend in the flour mixture. 
Fold in the raisins, nutmeg, cinnamon & vanilla. 

1 cup brown sugar
3 cups water
1 tablespoon butter

Boil syrup ingredients together for 5-10 minutes. Pour into
medium sized baking dish. Drop dumplings into syrup from
a serving spoon. bake in preheated 400*F oven for
20-30 minutes or until dumplings brown on


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