506 cassata molded Recipes

de foie gras, calf liver, ground pork fat, milk, liver stock, onion (chopped ), garlic to taste, crackers, salt & pepper to taste, sage, margarine, thyme, bay leaf (crumbled ), boil liver 1/2 hour , remove fibers, grind liver, crackers, onion and, garlic ; mix well as each ingredient is added. cook in hot oven 1 1/2 hours, placing container (mold) in pan of water, mold should be covered with parchment or waxed paper for 1st hour. remove from hot water after 1st hour., mock pate de foie gras (liver), liver sausage (jones very good) 2 tbsp. brandy, butter herbs (thyme, margarine, tarragon), duxelles (mushroom hash) fresh parsley, garlic (2- 4 cloves) 1 small can chopped black olives, wine (gallo chablis is fine)

cake mix, orange liqueur, part-skim ricotta cheese, heavy whipping cream, white sugar, chopped semisweet chocolate, candied mixed fruit, unsweetened chocolate, butter, sugar, hot, strong brewed coffee, vanilla extract

semisweet chocolate, chopped (scant 1 cup), unsalted butter, room temperature, brewed espresso (or 1 tbsp instant espresso powder dissolved in 1/2 cup boiling water), ricotta cheese, sugar, orange zest, chocolate (sweet , semi-sweet, bittersweet or milk chocolate, in 1 chunk), chocolate lb cake (store-bought or homemade ), orange liqueur (like grand marnier, cointreau, etc.)

sliced fresh strawberries, sugar, ricotta cheese (preferably extra smooth ), whipping cream, icing sugar, vanilla, chocolate chips, toasted slivered almonds or 1/3 cup sliced almonds, poundcake (20x10 cm. or 8x4 inches)

japanese or cello cucumber , fluted and thinly sliced in 1/8-inch rounds, sushi grade yellowfin tuna, blue fin or big eye tuna, cut into 1/4-inch dice, vinaigrette , recipe follows, sliced scallions, white part only, shiso leaves , cut into chiffonade, coarse salt, freshly ground white pepper, herb salad , recipe follows, croutons , recipe follows, special equipment : 1 ring mold, 3 inches in diameter, 1 1/2 inches deep

white chocolate , tempered, cocoa butter, melted, bittersweet chocolate , tempered, candle molds (each mold has 3 parts - 2 candle pieces and a base), rubber stamps

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

cornstarch, white fondant, dogwood blossom cutter, blossom mold, green and gold luster dust, leaf mold, leaf cutter

dried currants, marsala, dark sweet pitted cherries in syrup, drained (syrup reserved for frosting), ricotta cheese, sugar, whipping cream, cake, semisweet chocolate, chopped, marsala, chilled unsalted butter , cut into pieces, reserved cherry syrup

almond paste (like odense), water, red velvet cake mix, eggs, corn oil (i prefer canola, so use your preference), reduced-fat cream cheese, softened, mascarpone cheese, heavy cream, divided, sugar, divided, vanilla extract, strawberries, halved

low-fat chocolate ice cream (10 oz, softened ), pine nuts (50 g - 1 2/3 oz, roughly chopped ), low-fat vanilla ice cream (8 oz, softened ), dried apricots (3 1/3 oz, roughly chopped ), dried figs (3 1/3 oz, chopped ), dried peaches (3 1/3 oz, roughly chopped ), glace green cherries (7/8 oz, chopped ), glace red cherries (7/8 oz, chopped )

jiffy corn muffin mix, eggs, milk, crushed pineapple in juice, brandy or 2 tbsp rum, dried cherries or 1 1/2 cups golden raisins, chopped, whipping cream, brown sugar, chopped white chocolate pieces, dried cherries (optional), chopped white chocolate pieces (optional)

purchased lb cake (about 9 x 3-inch ), ricotta cheese, heavy cream, sugar, strega , an orange flavored liqueur, coarsely chopped mixed candied fruit, semisweet chocolate, coarsely chopped, semisweet chocolate, cut in small pieces, strong black coffee, unsalted butter , cut into 1/2 inch pieces and thoroughly chilled

angel food cake , from your store bakery department, ricotta cheese, semisweet chocolate chips , 1 bag, sugar, heavy whipping cream

ricotta cheese, sugar, vanilla, maraschino cherries or 1 oz your favorite flavor liqueur, shredded sweet chocolate or 2 tbsp miniature chocolate chips, chopped candied fruit, sponge cake , cut into 1 inch slices, sugar (for sifting over unmolded cake)

mixed glace fruit, chopped, brandy, cream, caster sugar, dark chocolate, butter, vanilla ice cream, vanilla, cocoa, almonds , slivered, coconut biscuits, cream, extra

pillsbury moist supreme lemon cake mix, water, oil, eggs, chocolate hazelnut spread, ricotta cheese, seedless red raspberry jam, whipping cream, powdered sugar , sifted, halved toasted hazelnuts