A virtual cookbook, of recipes gathered in, around, and by, the bloggers of St. Blog's Parish.
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All proceeds benefit the St. Blog's Fund for the Relief of Kairos Guy's incessant need for booze. (But there are no proceeds, so relax.)
It can't take you to heaven, but it's still an
Angel's Wing
1/2 oz white creme de cacao
1/2 oz brandy
1 tbs light cream
Pour the creme de cacao into a pousse-cafe (tall and narrow) glass. Carefully add the brandy to float it on top. (Pouring onto the back of a spoon held over the glass usually works.) Float the cream on top of the brandy.
12 ounces hazelnuts, finely ground
2 teaspoons baking powder
6 egg yolks
5/8 cup white sugar
6 egg whites
1 pint heavy whipping cream
1/8 cup chopped hazelnuts, for garnish
Preheat oven to 325 F. Grease and flour a 9 inch springform pan. Combine hazelnuts and baking powder.
In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Mix in hazelnuts.
Whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
Pour into springform pan. Bake for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
When cool, slice cake horizontally into 3 layers (unwaxed dental floss works well). Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.
Scrub the sweet potatoes, boil in water until tender, about 30-40 minutes. Cool, peel, and chop coarsely.
In a food processor, combine sweet potatoes, butter, and eggs. Process until smooth and blended. Add spices and minced pineapple, mix thoroughly.
Put mixture into a greased casserole dish. Bake covered at 325 F for 40 minutes. Remove cover, sprinkle cinnamon sugar (or powdered cinnamon and sugar) liberally on top, return to oven uncovered for 5 minutes.
