Saturday, May 23, 2009

1, 2, 3, 4 Cake from Genesee Country Museum

1 cup butter, softened
2 cups sugar
3 cups flour
4 eggs

Cream butter and sugar, add eggs one at a time. Add vanilla or lemon flavoring and 3 cups of flour one at a time.

To make flavorings: Vodka and vanilla beans, or vodka and lemons.

To make decorative flowers: Use real flowers, brush lightly with egg white, sprinkle with sugar and let dry on waxed paper.

Marina's Almond Paste Creations

1 lb almond paste at room temperature
1/2 lb margarine
1/2 lb butter
2 cups sugar
1 cup egg whites (approx 7 large eggs)
6 cups flour
4 tsp baking powder
Choice of: candied cherries, jelly or jam, buttercream, chocolate glaze.

Oven temperature 350 degrees.

Cream almond paste, margarine and sugar together. Add egg whites. Mix baking powder and flour together and add to mixture.

Scoop batter into a 16" or 18" pastry bag fitted with a large star tube or a serrated straight tube.

Spray baking sheet with Pam. Cover with foil and spray again. Pipe cookies about 2 inches apart.

If making plain rosettes you can press a cherry in the center before baking. Bake 7-10 minutes until edges are light brown. When cookies are cool you can pair them up with jam, chocolate, buttercream, or Nutella.

Chocolate Glaze:
In a glass bowl mix 12 oz. chocolate with 3 tablespoons of shortening and microwave on high for about 2 minutes.

Sunday, May 3, 2009

Shrimp Della Casa over Pasta

10-12 thawed shrimp per person (run under cold water until thawed)
1 can artichoke hearts cut in half
5-6 cloves minced garlic
splash lemon juice
sherry or white wine
chicken broth
pecorino romano cheese
provolone cheese
half and half
wondra flour
parsley flakes

Boil your water for the pasta.

Saute mushroom in heated oil and a little melted butter. Don't season with salt and pepper until after the mushrooms are browned. Add minced garlic just until you can smell it. Add drained artichoke hearts, some chicken broth (maybe 1/4 cup) some sherry or white wine (about 1/4 cup), splash of lemon juice, and a handful of pecorino romano cheese.

Let the flavors come together and turn heat to low. Add some half-and-half about 1/4 to 1/2 cup. Taste the sauce and see if it needs more chicken broth or salt. Sprinkle some parsley flakes and thicken with wondra flour. Just add a little at a time and stir until thickened.

Add two slices of provolone cheese, that has been cut into little pieces. Cover until melted. Add the shrimp just before serving and heat thoroughly.

Drain pasta and pour your sauce over the pasta. Enjoy!