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2003

TODAY's CASES:

Apricot Mousse

----- Original Message ----- 
From: "Chris" 
To: phaedrus
Sent: Thursday, October 09, 2003 8:50 AM
Subject: recipe

> Hi,
>
> You are quite the stud or studette.  I really look to
> you for help.
>
> My latest request.  Apricot mousse with a raspberry
> sauce and tuiles.  I know the issue of Bon Appetit it
> was in, but I am missing tht page.  It was May of
> 1986, and might be page 12.
>
> Thanks for making the homecoming dinner party for my
> good good friend a success.
>
> Roweana
>

Hi Roweana,

I could not locate such a recipe from Bon Appetit, not even on the Bon Appetit website. However, there is one from "Travel" magazine at this site:

Travel

And there is another recipe for apricot mousse with raspberry sauce served in tuiles below.

Phaed

Apricot Mousse

1 1/2 cups Apricot Jam
2 egg whites, room temperature
2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla

Northwest Red Raspberry Sauce

Red Raspberry Syrup
Orange Flavored Liqueur (Grand Marnier or Cointreau)

 Stir jam in a medium bowl to soften. Beat egg whites until stuff but not
dry. Fold into jam. Beat cream, sugar and vanilla until soft peaks form.
Fold in apricot mixture. Freeze until ready to use.
Mix Raspberry Syrup and orange liqueur to taste.

For an elegant presentation, pour sauce into the center of an 8-inch plate.
Tilt until syrup coats the bottom evenly. Beat 1/2 cup of whipping cream
until it just begins to thicken. Create a web design by placing circles of
cream on the plate and drawing lines through them with a knife. Scoop mousse
into cookie shells (tuiles). Set on the side of the plate, and garnish with
a mint sprig.
---------------------------------------------------------------------------
Hi Phaedrus,

Here is the Apricot Mousse recipe from the May 1986 issue of Bon Appetit requested by Chris on Thursday, October 09, 2003.  
I know it is ancient history but maybe it will help.

Thanks,

Janet 

Apricot Mousse-Filled Tuiles with Raspberry Sauce

This recipe yields 12 of the delicate cookie shells to allow for breakage.

6 servings.

Apricot Mousse

6 ounces apricot preserevs
1 egg white, room temperature
1 cup whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla

Raspberry Sauce

2 10-ounce packages  sweetened frozen raspberries, thawed
3 tablespoons Grand Marnier

Cookie Shells

1 cup finely ground unblanched almonds
3/4 cup sugar
1 tablespoon plus 1 teaspoon all purpose flour
6 tablespoons (3/4 stick) butter, melted
2 tablespoons (or more) milk

1/2 cup whipping cream
fresh mint sprigs

For mousse: Stir preserves in medium bowl until pale. Beat egg white until stiff but not dry.
Fold into preserves. Beat cream. sugar and vanilla until soft peaks form. Fold into apricot
mixture. Freeze until ready to use.

For sauce: Puree raspberries in processor. Strain through fine sieve to eliminate seeds. Stir
in Grand Marnier. Cover and chill.

For cookies: Preheat oven to 350 F. Line 2 baking sheets with parchment. Cut each  piece into 
6 squares. Mix almonds, sugar and flour. Blend in butter and 2 tablespoons milk. Spoon about 
2 tablespoons batter into each square. Using knife, spread into thin round. Repeat with 
remaining batter, adding 1 to 2 teaspoons more milk if batter becomes too stiff to spread.
Bake cookies until golden brown, turning baking sheets once, 12 to 14 minutes. Cool 2 to 3
minutes on paper, then mold onto outsides of muffin cups. Let cool completely. Peel parchment 
paper off cookies.

To assemble: Ladle about 1/3 cup sauce into center of 8-inch glass plate. Tilt plate so sauce 
coats bottom evenly, leaving 14-inch border around edge. Beat 1/2 cup cream until just beginning 
to thicken. Spoon cream into pastry bag fitted with smallest plain tip. Starting at center, pipe 
concentric circles onto sauce. Using tip of small knife, draw 1 line from center to edge of sauce.
Move over 1/2 inch and draw another line from edge to center of suce. Repeat drawing lines in 
opposite directions at 1/2-inch intervals to form web design. Repeat with remaining plates, sauce 
and cream. Scoop mousse into 6 cookie shells. Set one on side of each plate Garnish with mint sprigs.

Maggiano's Salad Dressing

----- Original Message ----- 
From: "Linda" 
To: phaedrus
Sent: Tuesday, October 07, 2003 4:52 PM
Subject: Maggianos Salad Dressing

> Maybe I missed it but I am looking for the salad dressing used on the
> Maggiano Salad at Maggianos Italian Family Rest
>

Hello Linda,

Hope this is what you mean.

Phaed

Maggiano's Mixed Green Salad With Vinaigrette Dressing

You can also make this into a salad bar by putting different ingredients
into bowls and letting your family make their own salad. Just toss the
greens with the vinaigrette first, then get creative! From Julie Chernoff.

Vinaigrette:
1/4 cup apple cider or white wine vinegar
1 tablespoon water
1 teaspoon Dijon mustard
Salt, freshly ground pepper
1/2 cup vegetable oil, such as canola,
safflower or olive

Salad:
1 head romaine or red leaf lettuce, washed,
dried, torn into pieces or 1 bag ready-to-
eat mixed salad greens

Croutons, grated cheese, cherry tomatoes,
sliced cucumber, chopped olives, feta
cheese, sliced red pepper, optional

For vinaigrette, whisk together vinegar, water, mustard, salt and pepper to
taste in small bowl. Slowly whisk in oil. (Dressing will start to look
"cloudy" and will thicken slightly.) Set aside or refrigerate for later use.
Tear lettuce into bite-size pieces. Chill until ready to serve; toss with
dressing and optional ingredients. (Salads taste best when the lettuce and
other ingredients are cold. If you make it ahead of time, refrigerate
lettuce in plastic bags with a paper towel inside to absorb moisture.)

Wyatt Cafteria Eggplant, Take 2

From: "karen" 
To: phaedrus
Subject: This Was The Original Recipe Published In The Dallas Morning News 
In The Early 80's For Wyatt Cafeteria Baked Eggplant - Really Good!
Date: Wednesday, October 08, 2003 3:56 AM

Wyatt Cafeteria Baked Eggplant 
'Would always get this when I went to Wyatt's Cafeteria in Dallas (Wyatt's alas being no more) 
and found their recipe one day in a local newspaper' 

  a.. 1 lb eggplant, peeled 
  b.. 1/2 lb dried bread crumbs 
  c.. 1/2 cup evaporated milk 
  d.. 1/4 cup whole milk 
  e.. 1/4 cup (1/2 stick) melted butter 
  f.. 1/4 cup finely chopped onion 
  g.. 1/4 cup finely chopped green pepper 
  h.. 1/4 cup finely chopped celery 
  i.. 2 eggs, slightly beaten 
  j.. 1 Tbsp chopped pimento 
  k.. 2 tsp salt 
  l.. 1/2 tsp pepper 
  m.. 1/2 tsp sage (or to taste) 
  n.. 1/8 tsp monosodium glutamate 
  o.. 1-1/2 cups grated cheddar cheese (I use a little less than recipe
  p.. 2 tsp grated jalapeno)
 --------------------------------------------------------------------------------
  a.. Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator overnight 
      (or at least 6 hours) 
  b.. Drain and place in saucepan 
  c.. Cover with water and simmer until tender 
  d.. Soak bread crumbs in milk 
  e.. Saute onion, green pepper and celery in melted butter for about 15 minutes, or until tender 
  f.. Combine vegetables and bread crumbs 
  g.. Add eggs, pimento and seasonings to blend well 
  h.. Place in greased baking dish and bake at 350 for 45 minutes 
  i.. Top with grated cheese and return to oven until cheese melts 

More Wyatt's Recipes


Milani's 1890 French Dressing

----- Original Message ----- 
From: NITA
To: phaedrus
Sent: Tuesday, October 07, 2003 10:49 PM
Subject: Hi, Friend Phaed! Questions

> Hi, Friend Phaed!
>
> Questions:
>
> 1. I know that Milani's 1890 French Dressing hasn't been made for years,
>    BUT is there a CLONE recipe (or the original recipe) out there anywhere? 
>    We loved it and would like to have it again. Kraft's Catalina Dressing 
>    has changed so much it is no where near it!
>
> 2. There is a restaurant on Vineville Ave. in Macon, GA, the LaVista
>    (catfish) -- (maybe now, Jim Shaw's) that also had a great salad dressing
>    MANY years ago -- like 50 years ago.  Ever heard of that one and maybe know 
>    of their OLD recipe?
>
> Many thanks!
>
> Nita in NC
>

Hi Nita, No luck with a copycat recipe for Milani's 1890 French Dressing, but this website has it for sale. Too bad their Buccaneer dressing isn't still around as well.

Mrs. Wages

Walmart has it, too.

Sorry, nothing on LaVista.

Phaed


Taco Bell Cinnamon Twists

----- Original Message ----- 
From: Natalie
To: phaedrus
Sent: Thursday, October 09, 2003 9:14 PM
Subject: I'm looking for a recipie!

> I'm looking for Taco Bell's Cinnamon twists',please help!
> Natalie
> 
> 

Hello Natalie,

See below for two recipes.

Phaed

Taco Bell Cinnamon Twists

Ingredients:
1/2 C. Sugar
1 Tbsp. Cinnamon
rotinni noodles (You must use a rice based noodle !!! )
3 C. of oil (I recommend peanut oil)


Preparation:
Combine cinnamon and sugar in a small bowl and mix well.
Heat oil to about 500 degrees, be careful not to let the oil to smoke.
When the oil is hot enough, drop a handful of uncooked noodles, drop only a
few at a time. Deep fry for 30 seconds. You will know when they are done
because they will sink to the bottom and then resurface. Place cooked
noodles on some paper towels so they can drain. Sprinkle cinnamon and sugar
mix over them
------------------------------------------
Taco Bell's Cinnamon Twists (Angel Wings) 
 Categories: Breads, Mexican, Copycats 
      Yield: 1 Servings 
  
          
      5    Eggs yolks -- well beaten 
      5 tb Sour cream 
      5 tb Sugar 
      1 tb Almond extract 
    1/4 ts Salt 
  2 1/2 c  Flour 
  
  Combine all, adding each item as listed, and enough 
  more flour so that dough is no longer sticky, but 
  still very soft. Roll small portions of dough at a 
  time to paper-thin. Use lightly floured working 
  surface. Cut into strips 2"x5" and arrange in single 
  layer on oiled cookie sheets. Bring enough oil to 400~ 
  in deep heavy saucpan, at least 3" deep. As you drop 
  the dough into oil, make a 1" slit down center of each 
  and draw the opposite ends of the strip through the 
  slit. They'll fall to the bottom but will surface in a 
  few seconds as they brown, about 2 minutes. Lift out 
  with tongs and drop into large grocery sack containing 
  about 1 lb of 10-X powdered sugar. 

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