Fondue Savoyarde

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(serves 6)

12 oz. Emmental cheese, shredded
12 oz. Beaufort (or other Gruyere) cheese, shredded
12 oz. Tomme cheese (if you can't find this, substitute with Beaufort), shredded
6 glasses dry white wine (from the Savoy if possible)
1/2 glass kirsch liqueur
1 clove garlic, peeled and crushed
white pepper
1 or 2 loaves French bread, wholewheat or white
(amount of bread depends on how hungry you are, figure a large handful per
person. Better too much than not enough)
1 egg

On the day before or the morning of the meal, cube the bread, and leave it
out to let it dry a little.

Rub the bottom and sides of an earthenware pot or cast iron saucepan with the
garlic. Pour wine into pot and place on stove over medium-high heat. Bring
wine to boil, add cheese and stir slowly with a wooden spoon. Before cheese
is fully melted, take pot off the stove and place on a lighted fondue burner.

Season with pepper and add kirsch while stirring. Once cheese has entirely
melted. Serve with bread and fondue forks, stirring occasionally. If cheese
bubbles rapidly, turn down heat.

When cheese is almost gone (maybe 3/4 cup left), break a raw egg into the
pot and stir rapidly with the cheese. After a minute, dump remaining
bread into pot and stir together with cheese and egg. Then turn off the
burner and enjoy what's left.

Options: Wear a beret and listen to a Jacques Brel album. Assess penalties
for losing bread in the fondue.

Bahklawa

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Ingredients:
500gms. filo pastry sheets
500 gms. Rendered butter (ghee) melted
500gms. walnuts or pistachios powdered coarsely
200 gms. sugar powdered
1/4 tsp. allspice freshly powdered
1/4 tsp. cinnamon powdered
For Syrup:
300 gms. sugar,
3/4 cup water
1 tbsp. milk
few drops orange blossom essence


Method:


Mix together, sugar, spices and nuts.
Use a flat-bottomed baking tray, into which size of pastry sheet will fit.
Place one sheet in tray, brush with ghee.
Repeat for half the sheet, piling up.
Spread out nut mixture all evenly over piled sheets.
Repeat procedure of sheet and ghee alternating, till all sheets are used.
Brush uppermost sheet with remaining ghee.
Cut in squares or diamonds, using pizza cutter.
Bake in preheated oven for 30 minutes at 180oC, or till sheets are crisp and light.
Keep aside to become cold if using hot syrup.
Alternatively, use hot if using cold syrup.
Do not heat both, else dish will get all soggy.
To Proceed:


Use milk to clarify syrup.
Make syrup of sugar and water, till just under one thread consistency. (Refer feature for detail on syrup making)
Add essence, stir.
Strain, pour over cold bahklawa or cool and pour over hot bahklawa.
Making time: 1-1/2 hours
Makes: 20-24 pieces approx.
Shelflife: After syrup is poured, best fresh Separately, 3 weeks or more, refrigerated.

Pita Bread

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Ingredients:
3 heaped cups plain flour
1 tsp. castor sugar
2 cups or less tepid water.
2 tbsp. olive oil.
1 packet active dried yeast
Method:


Sprinkle yeast over it.
Cover and keep for 7-9 minutes.
Sieve flour to loosen.
Add yeast solution to seived flour, knead to a soft lump.
Transfer onto a floured working surface.
Knead until smooth and elastic.
Either knead by hand, or in a foodprocessor.
Place dough into a lightly dusted bowl.
Cover with a moist cloth or cling film.
Slip bowl into a clean polythene bag, twist mouth, keep aside.
Allow dough to rise for 45 minutes or till double in size.
Punch to exude air, divide dough into 10-12 portions.
Roll each portion into a thick round.
Keep aside covered with a plastic sheet or moist cloth for 20 minutes.
Grease a large baking sheet or more than one as required.
Preheat oven to 200C, brush breads with water or milk.
Bake at 180-190 oC for 9-10 minutes till light golden.
It is done when it feels light and hollow from inside.
Cool on racks or serve warm as required.
Making time: 30 minutes (excluding dough rising time)
Makes: 10 breads approx.
Shelflife: 2-3 days at room temperature. Week or more refrigerated

Tiramisu Italian Dessert

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Ladyfingers ; 4-ounce pkg
1/2 c Coffee ; brewed espresso
2 tb Brandy
6 ea Egg ; separated
6 tb Sugar
1 1/2 lb Cream cheese
1/2 c Heavy cream
1/4 c Sour cream
4 tb Cocoa ; unsweetened powder


Mix cream cheese, heavy cream and sour cream together in a bowl.

Spread ladyfingers on a large baking sheet. In small bowl combine the coffee and brandy. Sprinkle the ladyfingers with this mixture, set aside.

In medium bowl, beat egg yolks and sugar with electric mixer until thick and lemon colored, 4 to 5 minutes. Add cream cheese mixture and blend on low speed until combined. In a large bowl, beat egg whites, until soft peaks form, 2 to 3 minutes. Using a spatula, fold whites into cream cheese mixture.

Line the bottom of an 8-cup souffle dish with half of the ladyfingers. Spread half the cream cheese mixture on the ladyfingers and sift 2 tablespoons of cocoa over the surface. Repeat layers, ending with the cocoa. Cover with plastic wrap and refrigerate at least 2 hours. To serve, spoon onto serving plate. (Tiramisu)

Italian Cream Cake

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1/2 c Butter
1/2 c Shortening
2 c Sugar
5 Eggs (separated)
2 c Flour
1 ts Soda
1 c Buttermilk
1 ts Vanilla
1 cn Flaked coconut (3-1/2 oz.)
1 c Pecans (finely chopped)

ICING

8 oz Cream cheese (softened)
1/4 c Butter
1 lb Powdered sugar (sifted)
3 tb Water
1 ts Vanilla
1/3 c Pecans (finely chopped)


Preheat oven to 325F. Cream butter and shortening; add sugar and beat until mixture is smooth. Add egg yolks one at a time, beating thoroughly after each addition. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and chopped pecans. Fold in stiffly beaten egg whites. Pour batter into 3 greased and floured 8 inch cake pans. Bake for 25 minutes or until cake tests done. Cool.

ICING: Blend cream cheese and butter until smooth. Add powdered sugar and water, beating until smooth. Add vanilla and blend. Spread between layers and top and sides. Sprinkle top with pecans. NOTE: For more flavor and taste, coconut and pecans may be added between the layers.

Italian Pudding

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1/2 lb Ricotta cheese
1/4 c Grated milk chocolate
1/4 c Finely chopped walnuts
2 tb Cream


Put the ricotta, chocolate and nuts into the container of a food processor and blend thoroughly. Add enough cream to make a smooth consistency. Serve with cookies.

Italian Chocolate Cookies

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1/2 c shortening
1 c sugar
1/2 c cocoa
8 oz glass jelly
1 c cold coffee
3 ts cinnamon
1 1/2 c chopped nuts
1 c raisins -- optional
3 ts vanilla
1/2 ts salt
4 ts baking powder
4 1/2 c flour


Melt shortening. Add remaining ingredients, in order, with the flour sifted with the salt and baking powder. Drop by teaspoonfuls (or form balls) onto a greased cookie sheet. Bake at 350F for 10 to 12 minutes. Frost, if desired. Makes about 90 cookies.

Italian Soft Cookies

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6 Eggs
4 tb Melted shortening
1/2 Box ( 1/2 lb) confectioners Sugar
1 tb Lemon extract
1/4 ts Anise oil or extract
3 tb Baking powder
3 c Flour

FROSTING: Milk, confectioners sugar, colored sprinkles


Beat eggs very well and blend in sugar, melted shortening and flavorings. Sift flour and baking powder and add to mixture to make a soft dough. If to sticky, add a bit more flour for a soft dough. Shape into 2 large fat long rolls and flatten tops with finger tips. Place each on a greased cookie sheet and bake 375F for 20 minutes or light golden.

Cool, frost and slice on the diagonal. For fosting, mix a little milk and powder sugar to make a thin frosting. With pastry brush, brush over cookie rolls and sprinkle with colored sprinkles. Cut when cold.

Gazpacho Italiano

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28 oz Canned Italian plum tomatoes
1 Clove garlic -- minced
1/2 c Italian mixed herbs -- chopped very fine
1/2 c Olive oil
3 tb White wine vinegar
3 tb Lemon juice
1 ts Salt
1/4 c White or red onion -- diced
3 c Chicken broth
3/4 ts Tabasco sauce
1 ts Sugar -- optional
1/2 c Green bell pepper -- chopped
1/2 c Cucumber -- peeled&chopped
1 c Tomato -- chopped to 1/4"
1/2 c Ditalini or tubetti (pasta pieces) cooked Rinsed and drained


This soup should be served cold 35-45F. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy.

SOUP BASE-Process tomatoes, juice, garlic and herbs. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock, Tabasco and sugar. Place in fridge allowing 4 hours for soup base to chill and marry flavors.

Prepare the veggies and chill along with the pasta. TO SERVE: Soup bowls should be very cold. Stir the base well and ladle 6 oz of soup per bowl. Add a good tb of blended veggies and 2 tb of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley.

Italian Minestrone Soup

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1/2 ea Green pepper, diced
4 oz Chopped spinach
1 Carrot, peeled and diced
2 oz Elbow macaroni
4 Stalks Celery, diced
16 oz Kidney beans (1 can)
1 md Onion, minced
Salt to taste
4 tb Butter
Pepper to taste
1 qt Chicken broth
4 tb Grated Romano cheese
8 oz Tomato sauce (1 can)


Using a 3-quart saucepan, saute first 4 ingredients in butter until tender. Add chicken broth, tomato sauce and spinach. Bring to boil. Add macaroni; return to boil. Reduce heat and simmer 1/2 hour, stirring occasionally. Add water if necessary. Add kidney beans and seasonings. Heat through. Sprinkle cheese on top.