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On 10 Dec 2004 at 8:26, Boyd wrote:
> I know the name and source but can not get online response.
> About 10yrs ago we were skiing in Taos NM and went to the Apple Tree
> Rest. for dessert we had a "chocolate patte'" Seemed to be a type of
> mousse but this was thick enough to slice like cake and rich enough
> to draw your jaw up. slice laid down with white chocolate sauce and
> the dressed with raspberry sauce. I am fairly sure liver was not
> involved. We live in Mississippi and can't find recipe any help ?
> ?
> Boyd
Hello Boyd,
I could not find a recipe from the Apple Tree, but there are dozens of chocolate paté recipes.
See below for three.
Phaed
Chocolate Paté
serves 12
16 ounces semi sweet chocolate
4 ounces sugar
1/2 cup water
7 egg yolks
1/4 cup Cognac
1 cup heavy cream
Melt semi sweet chocolate over a double boiler. Combine sugar and water.
Boil to 240 degrees.
Beat egg yolks until creamy. Pour hot syrup over yolks while beating
continuously at medium speed until cool. Add cognac. Mix.
Whip cream until stiff. Fold cream into egg mixture. Add chocolate and
fold thoroughly.
Spoon in a loaf pan with bottom and sides lined with parchment paper.
-----------------------------------------------------------------------
Chocolate Paté
Ingredients
5 ounces bitter sweet chocolate, coarsely chopped
1/2 cup cold heavy cream
1/2 cup milk
2 large eggs
2 tablespoons sugar
1 tablespoon flavored liqueur
1/4 teaspoons cinnamon
1. Butter four 1/2-cup ramekins and line them with plastic wrap, allowing
a 2-inch overhang. In a bowl set over a pan of simmering water, stir the
chopped bitter-sweet chocolate until it is melted. Allow the chocolate to
cool. in a bowl , whip the cold heavy cream until it hold firm peaks.
Allow the whipped cream to come to room temperature.
2. In a saucepan, bring the milk to a simmer. In a bowl, beat the egg yokes,
and sugar, then whisk in the hot milk. Return the mixture to the saucepan
and whisk over moderate heat until thickened , about 2 minutes; do not let
it boil. Whisk in the flavored liqueur and the cinnamon.
3. Stir the milk mixture into the melted chocolate and let cool. Gently fold
in the whipped cream. Spoon the pate mixture into the prepared ramekins and
refrigerate until very firm, at least 4 hours.
4. Remove the chocolate pates from the ramekins, invert them onto plates and
peel off the plastic wrap. Garnish or decorate any way you wish.
----------------------------------------------------
Chocolate Paté
Source: Better Homes and Gardens
Ingredients
6 ounces bittersweet or semisweet chocolate, chopped
1 cup whipping cream
2 tablespoons sugar
2 tablespoons milk
2 slightly beaten egg yolks
1 recipe Creme Anglaise (see below) or Raspberry Sauce
Directions
1. In a small saucepan melt chocolate; set aside. Line the bottom and sides
of a 7-1x2 x 3-1/2 x 2-inch loaf pan with plastic wrap, extending wrap over
edges of pan; set aside.
2. In a small chilled mixing bowl beat whipping cream with the chilled beaters
of an electric mixer on low speed until soft peaks form (tips curl). Cover;
refrigerate until needed.
3. In another heavy small saucepan stir together sugar, milk, and egg yolks.
Heat just until bubbly, stirring constantly. Remove from heat; pour mixture
into a bowl. Gradually add melted chocolate to the hot mixture, beating on
low speed until combined (mixture will be stiff). Add 1/2 cup of the whipped
cream; continue beating on low speed until smooth. Gently fold in remaining
whipped cream by hand. Spoon mixture into prepared pan. Cover and freeze at
least 4 hours before serving.
4. To serve, invert pate onto a plate. Remove pan. Peel off plastic wrap.
Let pate stand 15 minutes. Using a hot, dry knife, cut into slices. Serve
with Creme Anglaise or Raspberry Sauce. Makes 12 servings.
Creme Anglaise: In a heavy small saucepan combine 1 beaten egg; 2/3 cup
milk, half-and-half, or light cream; and 4 teaspoons sugar. Cook and stir
over medium heat. Continue cooking egg mixture until it just coats a metal
spoon. Remove pan from heat. Stir in 1/2 teaspoon vanilla. Quickly cool the
custard by placing the saucepan into a sink of ice water for 1 to 2 minutes,
stirring constantly. Cover surface with plastic wrap. Cool slightly. Chill
until serving time. Makes 1 cup.
Nutritional Information
Nutritional facts per serving
calories: 157, total fat: 13g, saturated fat: 8g, monounsaturated fat: 4g,
polyunsaturated fat: 0g, cholesterol: 63mg, sodium: 11mg, carbohydrate: 11g,
total sugar: 9g, fiber: 1g, protein: 2g, vitamin A: 10%, vitamin C: 0%,
calcium: 3%, iron: 3%
--------------------------------------------------
Chocolate Paté and White Chocolate Sauce Topping
Chocolate Paté:
8 oz semi-sweet chocolate
4 oz butter
6 whole eggs (separate 2)
Melt chocolate and butter in a double boiler and then cool. Beat 4 whole
eggs and 2 yolks in mixer until they fall off beaters in a ribbon. Beat 2 egg
whites until stiff peaks form. Fold into chocolate mixture and pour into a
buttered loaf pan.
Bake in 325 degree oven in a hot-water bath for 45 minutes. Or until knife
comes out clean.
White Chocolate Sauce Topping:
Melt 5 oz white chocolate
Stir in 2 1/2 oz heavy cream
Both ingredients should be room temperature when you mix them.
Notes and suggestions:
Refrigerate pate overnight. Slice as you would a loaf of bread. Serve warmed
slightly with warm white chocolate sauce.
On 10 Dec 2004 at 21:27, Becky wrote:
> Hi Pheadrus,
> I am looking for a fruit cake called japanese fruit cake; have you
> ever heard of it? I would really love to have the receipe if possible,
> I have search several, more than several receipe web sites and can not
> find it. Please, Please help me.......Thanks.........Becky
>
Hello Becky,
There seems to be a lot of variety in recipes with this name. See below.
Phaed
Japanese Fruit Cake
Ingredients :
--Dark Layers:--
6 egg yolks
1 pkg. seedless raisins
1 tsp. each of nutmeg, cinnamon &
spice
1 c. butter
1 c. candied orange peel
2 c. sugar
4 tbsp. cocoa
4 c. cake flour
2 tsp. baking powder
1 1/2 c. walnuts
1 c. sour milk
--White Layers:--
6 egg whites, beaten slightly
2 c. sugar
1 1/2 c. butter
1 c. sweet milk
2 tsp. baking powder
4 c. cake flour
1 tbsp. lemon extract
--Filling:--
6 c. sugar
1 1/2 c. boiling water
5 c. grated coconut
1 orange, 2 lemons, grated for grated rind
Preparation :
Mix together all ingredients except raisins, orange peel and nuts.
Grind these or chop fine and mix with the cake mixture. Bake in 9"
cake pans until done at 350 degrees. Mix and bake in layers, 9"
pans at 350 degrees until you think it's done. Mix this mixture
together and cook about 20 minutes, stirring constantly, let cool a
little and spread between layers of cooled cake layers. This cake
recipe makes 2 cakes. 1 (4 layer), 1 dark, 1 white, 1 dark, 1
white. Second cake, stack dark layer, white, dark layer.
----------------------------------
Japanese Fruit Cake
Ingredients :
1 c. cake flour
1/3 c. butter
1 c. sugar
1/2 c. cornstarch
1/2 tsp. lemon flavoring
3 egg whites
1/2 c. milk
2 tsp. baking powder
Dark Layers:
1/3 c. butter
1 c. sugar
3 egg yolks
1 1/2 c. flour
1 tsp. baking powder
1/2 c. milk
1 c. chopped raisins
1 big tbsp. cocoa
1 tsp. each cloves, allspice and
nutmeg
Filling For Cake:
1 lg. coconut, grated
1 sm. can crushed pineapple
Juice of 1 lemon
3 level tsp. cornstarch
2 c. sugar
1 c. boiling water
ICING FOR CAKE:
2 c. sugar
10 tbsp. sweet milk
Preparation :
Cook slowly in 350 degree oven. These divisions of layers makes
2 layers each. Boil together 5 minutes. Let cool. Put between
layers, 1 white layer and 1 dark layer until cake is completed.
Boil slowly 5 minutes, stirring often. Remove from fire and beat
with egg beater until thick enough to spread over cake. Very
delicate cake.
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Old-Timey Japanese Fruit Cake
Ingredients :
1 c. butter
2 c. sugar
4 eggs
1 tsp. baking powder
3 1/2 c. cake flour
1 c. milk
1 tsp. each - cinnamon, allspice, cloves
1 box raisins
1 c. nuts (optional) - in dark layers only
Lemon-Coconut Filling For Cake:
3 lemons
1 fresh coconut, grated and its juice
2 c. sugar
1 c. boiling water
2 heaping tbsp. cornstarch, dissolved in 1 tbsp. cold water
Preparation :
Cream butter and sugar; add eggs and beat until light color. Add
baking powder to flour, add flour mixture to butter mixture
alternately with milk. Divide batter in half. Use one half to make
two 9 inch layers. To the other half add all of the spices and
raisins (lightly toss mixture in 1 tablespoon flour to prevent
sticking together). This half also makes two 9 inch layers. You
now have a total of two light colored and two dark colored cake
layers. Bake at 350 degrees for 25 minutes (watch carefully as
layers are thin). Cool. Remove zest from two of the lemons with a
zester - squeeze juice from all three. Mix, juice, zest, coconut
grated, sugar, coconut milk, boiling water and bring to SLOW boil -
stir in dissolved cornstarch and cook until thickens. Cool and
spread on top of layers - alternating dark and light layers. Recipe
seems to be a lot of work but its worth it for a special Christmas
cake!
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Japanese Fruit Cake
Ingredients :
4 eggs
1 c. butter
2 tsp. baking powder
2 c. sugar
3 c. flour
1 c. buttermilk
Filling:
1 grated coconut and juice
2 c. sugar
1 heaping tbsp. flour
2 grated oranges
2 grated apples
Preparation :
Bake in 3 layers, 2 plain and for the third layer, add 3 teaspoon
mixed spices and 1 cup nuts or raisins. Cook until thick and add 1
cup nuts and one large can crushed pineapple.
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Japanese Fruit Cake
Ingredients :
1 c. butter
2 c. sugar
4 eggs
3 c. flour, sifted
Cinnamon and allspice
1 c. milk
1 tsp. baking powder
1 tsp. vanilla
1 c. candied cherries
1 c. nuts
Filling:
1 (#2) can crushed pineapple
2 1/2 c. pineapple juice
2 lemons, juice and rind
1/2 c. sugar
3 tbsp. flour or cornstarch
Preparation :
Cream sugar, add eggs, one at a time and beat well until fluffy.
Add baking powder to flour and vanilla to milk. Combine all
ingredients, alternating flour and milk. Divide the batter in half.
To one portion, add chopped nuts and candied cherries. Bake in 2
(9-inch) layers at 350 degrees for 25 minutes. To remaining batter,
add 2 teaspoons cinnamon, 1 teaspoon allspice, 1 cup candied
pineapple (1/2 cup citron, optional). May use raisins (scalded).
Bake in 2 layers at 350 degrees for 25 minutes. (There will be 2
white and 2 dark layers.) Mix well and cook until thick enough to
spread. Spread each layer alternating white layer and dark layer.
Spread remaining filling on top and sides. Sprinkle with 1 cup
grated coconut (fresh is best). Decorate with pecan halves, green
and red cherries. This recipe is 32 years old. It freezes well and
will keep in definitely in refrigerator where it must be stored
because of the coconut.
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Japanese Fruit Cake
Ingredients :
1 c. butter
2 c. sugar
4 eggs
3 c. sifted cake flour
1 c. buttermilk
1 tsp. vanilla
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
1 c. chopped raisins
Japanese Fruit Cake Filling:
1 lg. fresh coconut (or 2 {6 oz.} pkg. fresh/frozen coconut)
2 1/2 c. sugar
3 tbsp. flour
4 lemons, grated (rind and juice)
1 1/2 c. water
1 c. chopped nuts
1/3 c. raisins
1/3 c. crushed pineapple
1/3 c. maraschino cherries (chopped)
Preparation :
Prepare 3 (8 inch) pans. Cream butter with sugar. Add eggs, one
at a time, beating well after each addition. Use 1/4 cup of the
flour to mix with the raisins. Sift remaining flour with salt and
soda. Add to first mixture, alternating with buttermilk and
vanilla. Divide batter by pouring 1/3 of it into one layer pan; 1/3
of it into another layer pan. Mix spices and floured raisins into
remaining batter. Pour into last layer pan. Bake at 350 degrees
for 35 to 40 minutes. Cool on racks. Short Cut: Use commercial
spice cake and white cake mixes. Adding raisins to spice cake.
Combine first 5 ingredients and cook about 10 minutes. Add
remaining ingredients and cool slightly. Spread between layers and
on top of cake. If desired, decorate top of cake with additional
coconut and cherries. Let stand at least overnight or for 24 hours
to allow juices to soak through cake.
On 13 Dec 2004 at 14:17, Rick wrote:
> Looking for a recipe that uses dried apples,cinnamon,sugar,nutmeg? as
> the filling.
>
> Dough made from plain flour?,salt,cold water,etc...
> Rolled,turned and rolled several times on a floured
> board. Then fried in butter in a cast iron pan. One
> 10' pan will hold 2 pies back to back. Crust comes out
> a bit flaky but solid with a brittleness to it also.
>
> My grandmother made these 40+ yr ago...Help...RICK
> Yeah I'm a man and I Can Cook...Just cant find a recipe.
I hear you Rick,
Well, now I don't know about the pan size, and all these recipes call for
frying in oil or shortening rather than butter. But you can use butter if
you want to, and the pan size doesn't make much difference. You can make
your pies so that two fit in a 10" cast iron skillet if you want.
Phaed
Fried Apple Pies
Ingredients :
4 c. flour
1 tsp. salt
1 1/2 tsp. baking powder
1 c. Crisco
1 lb. dried apples
1 1/4 c. sugar
1 1/4 tsp. cinnamon
1/4 tsp. allspice
Approximately 1 c. milk
Preparation :
Cook the apples 15 to 20 minutes. Add sugar, cinnamon, and
allspice to apples during the last 5 minutes or cooking time, cool.
Sift flour, salt, and baking powder. Work in Crisco. Add milk
until dough is dampened. Divide dough into 20 to 22 equal parts.
Roll out into a circle. Place about 2 tablespoons apple mixture on
1 side of the circle. Dampen edges with water. Fold into a half
moon shape. Crimp edges with fork to seal. Prick both sides with
fork. Fry over 380 degree heat, 4 minutes on each side.
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Fried Apple Pies
Ingredients :
1 (8 oz.) pkg. dried apples
2 tbsp. melted butter
1/2 to 1 c. sugar
1 tsp. ground cinnamon
2 tbsp. lemon juice
3 c. all purpose flour
1/2 tsp. soda
1 tbsp. baking powder
1/3 c. shortening
1 egg
1 c. buttermilk
Preparation :
Mix flour, soda, baking powder and shortening until mixture
resembles coarse cornmeal. Combine egg and buttermilk, add to flour
mixture, knead until smooth. Soak apples overnight. Drain and
rinse well. Cover apples with water and cook about 1 hour until
soft. Drain. Add butter, sugar, cinnamon and lemon juice. Mash to
combine. Set aside. Roll pastry 1/3 at a time, using a 5 inch
saucer as a measure. Place about 3 tablespoon of apple mixture on
half of pastry. Dip fingers in water to moisten edges of circles.
Fold pastry circle in half. Using a fork dipped in flour, press
pastry edges firmly together. Heat 1 inch of salad oil to 375
degrees. Cook pies until golden brown on both sides, turning only
once. Drain well on paper towels. Yield: about 18 pies.
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Fried - Pies (Peach Or Apple)
Ingredients :
2 (6 oz.) pkg. dried peaches or apples
1/2 c. sugar
2 tbsp. fresh lemon juice
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Eggs - pastry
Vegetable oil
Preparation :
Cook peaches or apples according to package directions; drain and
mash. Combine with sugar, lemon juice and spices. Roll out pastry
cut into 5 inch rounds. Place 3 tablespoons filling on half of
round. Moisten edges with water; fold in half, pressing edges
together with fork to seal. In skillet, fry pies in 1 inch of hot
oil (375 degrees) until golden brown, on each side turning only
once. Drain well on paper towel.
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Fried Apple Pies
Ingredients :
1 (8 oz.) pkg. dried apples
2 tbsp. melted butter or margarine
1/2 to 1 c. sugar
1 tsp. ground cinnamon
2 tbsp. lemon juice
Buttermilk pastry (recipe follows)
Salad oil
Preparation :
Soak apples overnight. Drain and rinse well. Cover apples with
water and cook about 1 hour until soft, drain. Add remaining
ingredients, mash to combine. Roll out pastry on waxed paper, 1/3
at a time. Cut out pastry circles, using a 5 inch saucer as a
measure. Place about 3 tablespoons of apple mixture on half of each
pastry circle. To seal pies, dip fingers in water and moisten edges
of circles; fold in half, making sure edges are even. Using a fork
dipped in flour, press pastry edges firmly together. Heat 1 inch of
salad oil to 375 degrees. Cook pies until golden brown on both
sides, turning only once. Drain well on paper towels.
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Fried Apple Pies
Ingredients :
4 c. dried apples
2 c. water
1 1/2 c. sugar
1 tsp. salt
1 tsp. cinnamon
1 stick butter
Pastry:
2 c. all-purpose flour
1 tsp. salt
1/2 c. sweet milk
1/2 c. vegetable oil
Preparation :
Cook apples and water until tender. Mash with a fork. Add
sugar, salt, cinnamon and butter. Stir real well. Combine flour
and salt. Combine milk and oil, stirring well. Pour milk mixture
into flour mixture, stir just until blended. Roll out dough the
size of a saucer. Put fruit on half of the dough. Fold the dough
to make a half pie and mash edges with fork. Fry in oil until
golden brown on both sides. Makes 8 turnovers.
Panforte Sciacca
Fruit Cake Sciacca
From
The Home Book of Italian Delicacies
Angela Catanzaro
1961
Preheat oven to 300 degrees.
Grease and lightly dust with flour, 10” tube pan.
Have ingredients at room temperature.
1 cup sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup cultured sour cream
1 cup shortening
2 cups sugar
4 eggs
1 cup candied cherries, chopped
1/2 cup candied pineapple, chopped
1/4 cup candied orange, chopped
1 cup dates, chopped
1/4 cup walnuts, chopped
1/2 cup pecans, chopped
1/4 cup Brazil nuts, chopped
1/2 cup filberts, chopped
1 cup sifted all-purpose flour
2 jiggers rum
Sift flour once. Measure and sift three times with salt and baking soda.
Cream shortening and sugar with electric mixer until light and fluffy.
Add eggs, one at a time, and beat well after the addition of each.
Ad dry ingredients alternating with sour cream, beating until smooth after
each addition.
Dredge candied fruit and nuts with 1/2 cup flour, then add dates and remaining
1/2 cup flour.
Mix fruit and nut mixture to egg mixture.
Pour into greased and floured 10 inch tube pan.
Bake in a 300 degree oven 3 hours.
Sprinkle rum on fruit cake and then wrap in waxed paper and aluminum foil
and store in covered container.
Serves 15 to 20
On 12 Dec 2004 at 21:22, carol wrote:
> Do you have a receipt for Sweet Mincemeat, made with fruit and suet.
> I have lost my Mothers wonderful receipt. Thank you in anticipation.
>
>
> Regards Carol
>
Hello Carol,
See below.
Phaed
Mincemeat
Ingredients :
1 lb. boiled lean beef
1/2 lb. beef suet
2 1/2 c. seeded raisins
1/4 lb. chopped citron
3 c. coarsely chopped apples
2 c. dried currants
2 1/4 c. light brown sugar
3 tbsp. light molasses
2 c. sweet cider
3/4 tsp. each of ground cinnamon, mace & cloves
1/4 tsp. each of nutmeg & allspice
1/2 tsp. salt
1 c. brandy
Preparation :
Put beef, suet and raisins through the food grinder, using a
coarse knife. Put the citron and apples through the grinder.
Combine all in a big heavy kettle, add the remaining ingredients in
order except the brandy. Bring to boiling, then reduce heat,
stirring constantly. Simmer for about 45 minutes, stirring
frequently. This mixture will scorch easily, so use an asbestos
pad under the kettle if you have one. Remove from heat and add the
brandy, stirring to mix. Seal in hot sterilized jars. Makes about
5 pints.
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Old Fashioned Mincemeat
Ingredients :
4 lbs. beef
1 lb. suet
8 lbs. apples
4 lbs. sugar
2 lbs. raisins
1 c. vinegar
2 tbsp. cinnamon
1 tbsp. salt
1 c. chopped citron, opt.
Preparation :
Cook beef until tender, then run through meat grinder with suet.
Pare and quarter apples. combine all ingredients and cook one hour,
stirring occasionally. remove from heat and seal in sterilized
jars. Makes 9 quarts.
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Mincemeat
Ingredients :
2 lb. cooked lean beef (cut fine)
1 c. ground suet
1 lb. seeded raisins
1/2 gallon apples, peeled & quartered
1 tsp. cinnamon
1 lb. seedless raisins
1/2 gallon sweet apple cider
2 c. sugar (or more)
1 tbsp. salt
1/2 tsp. nutmeg
Preparation :
Cook apples briefly in 1 cup of water. Put all together in large
pan. Cook slowly for 1 hour. Add your spices near end of cooking.
Can while hot in sterilized jars using sterilized lids and seal
while hot.
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