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Strawberries Rebecca

On 12 Jul 2007 at 13:01, Paul wrote:

> Hello, hope all is well.
> I'm looking for a recipe for a simple dessert called Strawberries
> Rebecca. The Rebecca sauce has sour cream (I believe), demerra brown
> sugar and dark rum and is just drizzled over fresh strawberries.
> Thanks for any help you can provide. Paul

Hello Paul,

I found three different recipes with that name.

See below.


Strawberries Rebecca


This is to be prepared the day before or at least 12 hours before serving. 
One angel food cake 
1/2 cup milk


Break cake into small pieces. Mix with milk. Form 8 pirogue shapes on 
dessert plates. Top with a scoop of your favorite vanilla ice cream and 
freeze until time to serve.
1 cup strawberry daiquiri mix (non-alcoholic) 
1 cup simple syrup 
1 teas. vanilla extract 
1/2 cup brandy 
2 pints berries, washed, stemmed and sliced 
pinch of cinnamon 

Sauté daiquiri mix, syrup and vanilla extract until bubbly. Add brandy. 
Flame and then add a pinch of cinnamon into the flame for sparkle. 
Blend in berries. Stir well and serve over ice cream.
Strawberries Rebecca

2 qts fresh strawberries, washed and stemmed
2 cups sour cream
1 cup light brown sugar, firmly packed
1 Tbsp vanilla
1 Tbsp cinnamon
Fresh mint for garnish

Place berries in large bowl. Combine next 4 ingredients; pour over 
berries; garnish with mint. May make sauce ahead and refrigerate before 
pouring over berries. Serves well with any summer meal as a dessert.
Rebecca Sauce And Strawberries

Rebecca Sauce is from the Galt House Hotel, Louisville, 
Kentucky. It is a favorite during Derby Day.

   2 C. sour cream
   1/2 C. dark brown sugar
   1 T. vanilla extract
   1 T. dark rum or bourbon
   Whole strawberries, with stems on

Combine all ingredients except strawberries, and stir until 
completely smooth. Chill before serving. Use for dipping with 
whole strawberries.

Lorraine Almond Cake

On 13 Jul 2007 at 17:06, Elinor wrote:

> I have searched for this cake with any luck, it used to be available 
> locally but the lady who supplied the gourmet store moved out of town.
> She  called it Croix St Lorraine.  The main ingredient was ground
> almonds, it  was not a macaroon, it was quite dense and I am guessing
> there was a little  flour in it.  I don't know if this will help but
> she decorated the top with  a powdered sugar design. Thank you in
> advance.
> Elinor 

Hello Elinor,

Sorry, no luck with anything called "Croix St Lorraine".

You say it is not macaroons. The only other Lorraine pastry that I can find is Visitandines de Lorraine. See here:



I think you worked a miracle! Just reading the recipe other than the 
rum,I think she used vanilla, it looks like it would be right on. I am 
a fairly good cook and baker, I usually can read a recipe and be able 
to envision what it will be.
Thank You so very much, I am overwhelmed by your prompt answer and even
more so with your detective skills.

There is also a recipe for "Croix de Lorraine" in the cookbook "The Art of the Cake: Modern French Baking and Decorating" by Bruce Healy


I hope you can help me. I am trying to find a recipe for an Italian fried
pastry dessert. I think it is called a "colustro", but I am unsure of the
spelling. My husband's late mother used to make them for his family when he
was a child (she is no longer with us). On a recent trip to Italy we had one
in his parents' home town - Vieste in Italy's south.
We had it for desert at a restaurant called Osterio della Duoma in Vieste.
It is twisted into a circular pattern and fried. It has walnuts and honey
drizzled on top.
Best of luck, I have searched and asked around to no avail here in
Kind regards

A reader sends this:

I think the Colustros are actually Crostoli. They can be fried twisted and
then drained and drizzled with walnut honey.
Timm in Oregon
Italian Fried Pastries:
These cakes are made in Italy for Carnivals; they are known with different
Crostoli in Venice
Chiacchiere in Lombardy
Cenci in Tuscany
Frappe in Emilia
Bugie in Genoa
1/2 teaspoon salt 
1-1/2 tablespoons sugar 
3 large eggs, room temperature 
5 ounce can evaporated milk 
1/2 teaspoon real vanilla extract 
2 tablespoons rum, optional 
3-1/2 cups all purpose flour 
Vegetable oil for frying 
Confectioners' sugar 
With an electric mixer on high speed, beat together salt, sugar, and eggs
until very fluffy. Stir in evaporated milk, vanilla extract, and rum.
Gradually mix in flour; knead well with dough hook until dough begins to
blister, about 10 minutes. If dough is still sticking to bowl after 5
minutes, mix in 2 tablespoons of additional flour, 1/2 tablespoon at a
time. Remove the dough and cover with plastic wrap; set aside 20 minutes.
Pour oil into a deep fryer or Dutch oven to a depth of 2 inches and heat
over medium heat to 350F degrees.
Separate the dough into small portions. On a lightly floured surface, roll
out the dough portions until very thin. Cut into long, narrow strips,
about 6 inches by 1 inch. With a sharp knife, make a slit in the center of
each strip, and draw one end through the slit. 
Fry in hot oil until puffy, blistered, and very light golden brown, about
1 to 2 minutes. Remove to paper towels to cool and sprinkle with
confectioners' sugar while still warm. Store in an airtight container. 
Other versions:
Carnival Fried Pastry
7 oz. all purpose white flour
Large pinch salt
1 large whole egg
1 large egg yolk
4 tablespoons extra virgin olive oil
1- 3/4 oz. sugar
1 liqueur glass dry white wine
Oil for frying
Icing sugar
For the Dough: Place the flour, sugar and salt in a bowl or on a work
surface; stir to blend. Make a well in the center and add the eggs, oil
and wine. With a fork or your fingertips, gradually, incorporate the flour
until you have soft dough. Sometimes you'll have to add some more flour if
the dough is very sticky. Knead the dough on a floured work surface for 8
to 10 minutes until it is smooth and elastic. Cover with a damp towel and
allow to rest for at least 1 hour.
Roll out the dough on a lightly floured surface, beginning from the
center, to a thickness of 1/8 inch; you have to use a long rolling pin for
this. Using a chef's knife or a pasta wheel, cut the dough into long
strips 1-1/2 inches wide and then cut every strip into 4 inch rectangles.
Make some cuts in every rectangle. Fry the dough rectangles. Scoop them
out when they are nice and crisp and drain off the oil; then immeaditely
dust with icing sugar
The white wine can be substituted with other liqueurs such as strong
brandy. You may substitute 1 oz. of unsalted butter in the dough instead
of oil. It is suggested to use extra virgin olive oil to fry
Lemon Chiacchiere
7 cups all purpose flour
4 ounces live baker's yeast (the cakes of yeast you will find in the dairy
section of the supermarket)
4 large eggs
1/2 cup butter
The grated zest of three organically grown lemons
1-1/2 cups sugar
1 cup warm milk
Oil for frying
Dissolve the yeast in the milk. Make a mound of the flour on your work
surface; scoop a well in the middle of it and crack the eggs into the
hole, then crumble the butter in and finally mix in the milk. Work the
mixture until it is a smooth dough and set it, covered, in a warm place to
When the dough has about doubled in volume divide it into three parts.
Roll the first out into a thin rectangular sheet and sprinkle a third each
of the sugar and the lemon zest over it. Roll the sheet half way from each
side to obtained two joined rolls; they'll resemble a heart in cross
section. Cut the roll into 1/2 inch slices and fry them in hot oil until
golden brown; when you have finished with the first portion of dough do
the second, and so on.

Yugoslavian Cheese

When I was very young my Grandmother made a cheese
that I believe to have originated from Yugoslavia.
According to an Aunt, it contained dry cottage cheese,
wet cottage cheese and...? She would mix the
ingredients and squeeze as much moisture out as
possible. She would form into balls and hang in a
cheese cloth for about a week or so until very hard
and dry. I remember that when she would cut it, it
would mostly break and crumble not cut. I don't know
anything else about it except it tasted great.
Thank you in advance


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