CUBAN CAPUCHINOS (CABEZOTES DE CAPUCHINO)
These spiced syrup soaked Cuban desserts are typically cone shaped, but this simple version is made in a cup cake tin.
Provided by PanNan
Categories Dessert
Time 50m
Yield 20 capuchinos
Number Of Ingredients 11
Steps:
- Make syrup.
- Pre-heat oven to 375°F Place cupcake liners in cupcake mold. In medium mixing bowl, beat yolks, egg white and 2 tbsp sugar for 15 minutes or until you've accomplished a very thick consistency. Slowly add starch, carefully folding it into mix. Pour mix into a plastic pastry bag with nozzle and fill cups 3/4 of the way. Place cupcake tray on top rack of oven. Bake approximately 15 minutes or until the tops are golden in color. To prevent them from burning, place an oven safe bowl of water at the back of the oven. Once cooked, remove from oven. Let cool for 5 minutes. Remove from cupcake liner and transfer to serving platter.
- In medium sauce pan, bring water to boil and add 3 cups sugar, Grand Marnier, cinnamon stick, anise seeds, peel from lime and a few drops of the lime juice. Stir once. and let cook for 3 minutes. Add in vanilla extract and stir one more time. Remove from heat and let cool before pouring over capuchinos.
Nutrition Facts : Calories 149.5, Fat 2, SaturatedFat 0.7, Cholesterol 83, Sodium 7.3, Carbohydrate 32.1, Sugar 31.3, Protein 1.4
CAPUZZI
This is my attempt at my mother's recipe. For some reason, it comes out different every time I make it. This side dish was always served at my family's holiday dinners. I love it so much I don't wait for the holidays to make it. Though we claim it's a traditional dish from the Istria-Venezia-Giulia region of Italy, I know some Polish and Hungarian families that make it. Always use sauerkraut from a bag, not canned.
Provided by Ingrid Nicolich-Obr
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Drain and rinse sauerkraut.
- Put sauerkraut in pot and add enough water to cover. Bring to a boil. Reduce heat and simmer for about 30 minutes.
- Drain and rinse sauerkraut. Squeeze sauerkraut and rinse again.
- Put sauerkraut back into pot and add enough water to cover. Add bay leaves and bring to a boil. Reduce heat and simmer for another 30 minutes.
- Drain and rinse sauerkraut. Remove bay leaves. Leave in collander.
- In the pot used to boil sauerkraut, fry kielbasa over medium heat, tossing occasionally. Add garlic and cook for about 3-5 minutes.
- Add tomato sauce, oregano, salt, pepper and hot sauce. Cook for about 5 minutes.
- Toss in sauerkraut and stir to combine. Cook until heated through, about 10 minutes.
Nutrition Facts : Calories 208, Fat 15.7, SaturatedFat 5.3, Cholesterol 37.4, Sodium 1734, Carbohydrate 9, Fiber 3.9, Sugar 4.2, Protein 8.5
ITALIAN CAPEZZOLI DI VENERE (CHOCOLATE TRUFFLES OF VENUS)
For years I have been making this sublime chocolate treat, which I believe to be perfect for Valentine's Day. Created by combining a dark chocolate ganache with chestnuts, coating it with a creamy white chocolate coating, and finally topping the truffle with a nipple of pale pink sweet white chocolate. Naughty and delicious!
Provided by LaLeeRu
Categories World Cuisine Recipes European Austrian
Time 2h
Yield 60
Number Of Ingredients 8
Steps:
- Place the dark chocolate into the top part of a double boiler over simmering water, and let the chocolate melt. Turn off the heat and let the chocolate cool.
- Place the chestnuts into the work bowl of a food processor, and process until the chestnuts are smoothly pureed, about 1 minute.
- Beat together the butter and sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes. Stir in the chestnuts, brandy, and vanilla extract until the mixture is smooth. Stir in the chocolate, and pinch off about 1 tablespoon of filling per truffle. Roll the mixture into balls about 1 inch in diameter. If the mixture is too soft to hold its shape, chill for several minutes in refrigerator.
- Reserve about 1 ounce of white chocolate for tempering, and about 1 ounce for coloring. Melt the remaining 10 ounces of white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot (about 105 degrees F (40 degrees C)). Remove the pan containing the melted chocolate from the double boiler, and add about 1 ounce of chopped, unmelted white chocolate. Stir the chocolate until the unmelted pieces of chocolate melt, and the temperature drops to 80 to 82 degrees F (27 to 28 degrees C)).
- Carefully dip each center in the melted white chocolate, and gently place the truffle onto a piece of parchment paper or waxed paper to cool and harden, about 15 minutes.
- Melt the remaining 1 ounce of chopped white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot. Stir in a very small amount of powdered red food coloring until you get a desired shade of pink. Dip a little colored chocolate out with a spoon, dot each truffle with a pink dot, and allow the pink chocolate dots to set, about 15 minutes. Place the truffles into paper candy cups to serve.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 12.4 g, Cholesterol 4.5 mg, Fat 5 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.1 g, Sodium 13.7 mg, Sugar 7.7 g
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