Chinese Tea Eggs
Chinese Tea Eggs
6 hard-boiled eggs
3 cups water
2 large tea bags
1 1/2 Tbspsoy sauce
Gently roll the hard-boiled eggs on a counter so that the shell cracks into a crackled pattern
Place the water, the tea bags & the soy sauce in a saucepan & bring to boil
Add the crackled hard-boiled eggs, reduce heat & simmer for about 1 hour
Remove from the heat & leave eggs in the seasoned water until ready to peel & eat
For Sweet Tea Eggs, substitute 3 Tbspof sugar for the soy sauce, & follow the directions above
Sicilian Cheesecake
Sicilian Cheesecake
1 sponge cake
1 pound ricotta cheese
3 ozs cream cheese
1/2 cup granulated sugar
2 teaspoons maraschino cherry juice
4 ozs bitter chocolate, grated
2 teaspoons glac
Tiramisu
Tiramisu
3 eggs, separated
1/2 cup plus 1/8 teaspoon granulated sugar
1 tablespoon plus 1 cup espresso
2 tablespoons cognac
1 cup mascarpone cheese
2 tablespoons Dutch process cocoa
About 24 ladyfingers
In a bowl, combine egg yolks, the 1/2 cup sugar, 1 tablespoon espresso and the cognac
Beat the mixture until foamy, 2 to 3 minutes
Add the mascarpone cheese and beat for 3 to 5 minutes, or until smooth
In a large bowl, combine the egg whites and the 1/8 teaspoon sugar
Beat until the egg whites are stiff
Gently fold the cheese mixture into the whites and set aside
Pour the 1 cup espresso into a shallow bowl
Dip both sides of each ladyfinger quickly in the espresso
Arrange a layer of 6 or 7 ladyfingers in the bottom of a serving bowl
Spread about 1/3 of the mascarpone mixture over the ladyfingers
Continue layering, finishing with a mascarpone layer
Sift the cocoa over the top and refrigerate overnight
Yields 8 servings