World Recipes

Sakura Sauce

Posted by WingsFan91 at recipegoldmine.com 8/27/2001 11:42 am

3 egg yolks
1 whole egg
1 quart vegetable oil
1 tablespoon white pepper
1 tablespoon salt
Soy sauce to taste (approximately 5-6 tablespoon)
Cooking wine

Put 3 egg yolks in a tall quart-size cup. Put 1 whole egg in also. Add about 1/2 quart of vegetable oil. Use a hand held blender and begin mixing until it develops a mayonnaise consistency. Add white pepper, salt, desired amount of soy sauce, and another 1/2 quart of oil and continue to mix until well blended.

To use: After seafood or chicken is 75% cooked, cover with sakura sauce, sprinkle water/wine around it, simmer for 3 to 4 minutes and serve. The water is used to create steam so the sauce will cook on top. Enjoy!

Japanese Mustard Dipping Sauce (Karashi)

2 tablespoons soy sauce
2 tablespoons sake
1 tablespoon Dijon mustard
1/4 teaspoon hot pepper sauce

Combine all ingredients, whisking to blend well. Will keep for short periods if refrigerated.

Serve as a dip for egg rolls.

Rum Custard Cake

Orange cake
4 eggs, separated
1 cup granulated sugar
1 cup sifted flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons hot water
2 tablespoons lemon juice
2 teaspoons grated orange peel
1/2 teaspoon cream of tartar

Orange-Rum Syrup
6 tablespoons granulated sugar
6 tablespoons water
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1/3 cup light rum

Custard
4 eggs
1/3 cup granulated sugar
1 pint half and half
1 1/2 teaspoons vanilla extract
2 tablespoons light rum
1 cup whipping cream

Frosting
1/2 cup whipping cream
Sugar

Grease and lightly flour a 9- to 10-inch springform pan, at least 2 3/4 inches deep. In a large bowl, beat egg yolks until thick and light-colored; gradually beat in sugar, beating until thick and pale. Sift flour with baking powder and salt. In small bowl, combine hot water, lemon juice, and orange peel. Add flour mixture to beaten egg yolks alternately with hot water mixture, stirring to blend after each addition.

Using clean beaters, beat egg whites with cream of tartar until soft peaks form. Stir a fourth of the beaten egg whites into flour mixture, then fold in remaining egg whites carefully but thoroughly. Pour batter into prepared pan.

Bake at 350 degrees F for 40 to 45 minutes or until cake is golden brown and begins to pull away from the sides of the pan and springs back when touched lightly in the center. Let cool completely in pan on wire rack.

To make syrup, combine sugar, water, orange peel, and lemon peel in a small pan over high heat. Bring to a boil then cook rapidly for 3 minutes. Remove from heat and let cool. Blend in the 1/3 cup rum.

To make custard, place eggs and sugar in the top of a double boiler and mix thoroughly. Scald half and half; gradually stir into egg mixture. Place double boiler over gently simmering water. Cook, stirring constantly, until custard coats a meta spoon in a velvety smooth layer (10 to 15 minutes). Remove from heat and mix in vanilla extract. Place top of double boiler into ice water to stop cooking; stir custard frequently until cool. Stir in rum. Whip 1 cup of cream until soft peaks form when beaters are lifted. Fold into cooled custard.

To assemble dessert, remove pan side from cake, leaving cake on base. Carefully cut cake horizontally into 3 equal layers and lift off the top two layers. Replace the pan sides around pan bottom holding the remaining cake layer.

Drizzle cake bottom layer with a third of the syrup, then cover with a third of the custard. Carefully place the middle layer of cake in the custard, sprinkle this layer with another third of the syrup, then another third of the custard. Set top cake layer in place. Sprinkle with remaining syrup, pour on remaining custard, and spread evenly. Cover cake lightly to protect top. Refrigerate for at least 6 hours or until the next day.

Remove pan sides. Whip the 1/2 cup whipping cream until stiff. Sweeten slightly with sugar and spread on cake top and sides. Cut into wedges.

Makes 10 to 12 servings.

Zucchini Omelet (Frittata di Zucchine)

A variety of vegetables may be used in place of zucchini.

6 eggs
1/4 cup water
3 tablespoons minced parsley
3 tablespoons soft bread crumbs
1 teaspoon salt
1 clove garlic, finely chopped
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch slices
All-purpose flour
Grated Parmesan cheese

Beat eggs, water, parsley, bread crumbs, salt and garlic.

Heat oil in 8-inch broiler-proof skillet over medium heat until hot. Coat zucchini with flour; cook until golden, about 2 minutes on each side. Pour egg mixture over zucchini. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes. Gently lift edge with fork so that uncooked portion can flow to bottom. Sprinkle with cheese.

Set oven to broil or 550 degrees F. Broil omelet with top 5 inches from heat until golden brown, 3 to 4 minutes. Loosen edge with spatula; slip omelet, cheese side up, onto serving plate.

Yields 3 servings.

Wine Custard (Zabaglione)

Eat this thin custard freshly made and warm. It is also a wonderful sauce for fresh berries, plain cake or fruit-filled crepes.

4 egg yolks
1 egg
1/3 cup granulated sugar
1/3 cup Marsala wine or sherry
Dash of salt

Beat egg yolks and egg in small mixer bowl on high speed until thick and lemon colored, about 3 minutes.

Gradually beat in sugar, scraping bowl occasionally. Beat in wine and salt on low speed. Pour mixture into top of double boiler. Add enough hot water to bottom of double boiler so that top does not touch water. Cook over medium heat, stirring constantly, until slightly thickened, about 5 minutes. The water in the double boiler should simmer but not boil.

Remove from heat. Serve immediately.

Yields 4 to 6 servings.

Veal with Tuna Sauce (Vitello Tonnato)

This is a Northern Italian classic.

1 (4 pound) leg of veal, boned, rolled and tied
1 (2 ounce) can anchovy fillets, drained
3 cloves garlic, sliced
2 cups dry white wine
3 stalks celery (with leaves), cut up
2 medium onions, quartered
2 medium carrots, cut up
4 teaspoons instant chicken bouillon
8 black peppercorns
4 sprigs parsley
2 bay leaves
2 teaspoons salt
1/2 teaspoon dried thyme leaves
Tuna sauce
Minced parsley

Make 10 to 12 deep cuts down length of meat with small knife. Cut 3 anchovy fillets into 3/4-inch pieces. Cover and refrigerate remaining anchovies for Tuna Sauce. Stuff a piece of anchovy and a slice of garlic into each cut. Place meat, wine, celery, onions, carrots, bouillon, peppercorns, 4 sprigs parsley, the bay leaves, salt, thyme and enough water to cover in Dutch oven. Heat to boiling; reduce heat. Cover and simmer until meat is tender, 1 1/2 to 2 hours. Skim foam if necessary. Remove from heat; cool.

Remove meat from broth; strain and reserve 1/4 cup broth for Tuna Sauce. Prepare Tuna Sauce. Pat meat dry; cut into thin slices. Spoon a thin layer of Tuna Sauce into a 13 x 9-inch baking dish. Arrange meat slices in sauce. Spoon remaining sauce over meat slices. Cover and refrigerate at least 3 hours.

Arrange meat slices on platter; spoon Tuna Sauce over meat. Sprinkle with snipped parsley.

Yields 10 to 12 servings.

Tuna Sauce
1 (3 1/2 ounce) can white tuna, drained
1 (3 1/4 ounce) jar capers, drained
1/2 cup olive oil
1/4 cup lemon juice
1 egg yolk
1 clove garlic
Reserved anchovies
Salt and white pepper
1/4 cup reserved broth

Place tuna, capers, oil, lemon juice, egg yolk, garlic and remaining anchovies in blender container. Cover and blend on low speed just until well blended, about 45 seconds. Season with salt and white pepper. Add whipping cream and reserved broth; blend on low speed just until well blended, about 30 seconds.

Veal Rolls, Roman Style (Saltimbocca alla Romana)

1 1/2 pounds boneless veal round steak, 1/2 inch thick
1/4 teaspoon dried sage leaves, crushed
1/4 teaspoon pepper
6 thin slices prosciutto or fully cooked smoked or boiled ham
2 tablespoons butter or margarine
1 tablespoon olive or vegetable oil
2 tablespoons all-purpose flour
1/2 cup Marsala or other dry white wine
3/4 cup water
1/4 teaspoon salt (optional)

Trim excess fat from veal; pound veal until 1/8 inch thick. Sprinkle one side of veal with sage and pepper; cut into 6 pieces, 4 or 5 inches square. Place ham slice on seasoned side of each piece veal. Roll up; secure with wooden picks.

Heat butter and oil in 10-inch skillet until hot. Cook veal rolls over high heat until brown, 5 to 10 minutes. Remove from heat. Place rolls in single layer in ungreased 10 x 6-inch baking dish.

Stir flour into drippings in skillet; stir in wine, water and salt, if desired. Heat to boiling; pour over rolls. Cover and bake at 325 degrees F until tender, 35 minutes. Garnish with parsley if desired.

Yields 6 servings.

Veal Parmigiana

Sauce
3 cloves garlic, minced
1 (20 ounce) can tomatoes
4 tablespoons olive oil
1 1/2 teaspoon salt
1 medium onion, chopped
1 (8 ounce) can tomato puree
1 teaspoon basil
1 teaspoon pepper

Saute garlic and onion in hot olive oil until soft. Add basil, tomatoes, tomato puree, salt and pepper. Simmer this mixture for 30 minutes and then strain it through a sieve. Keep it hot on very low heat.

Meat
4 large veal chops or
    1 1/2 pounds veal scallopini
Pepper, to taste
Olive oil
1/2 cup dry bread crumbs
Mozzarella cheese
Flour
Salt, to taste
1/2 cup Parmesan cheese
1 egg
1/4 cup parsley, chopped
Parmesan cheese
Pasta

Season some flour with salt and pepper. Beat the egg slightly. Mix the bread crumbs with 1/2 cup Parmesan cheese and parsley. Dip the veal in the flour mixture, then the beaten egg, and finally in the bread crumb mixture. Saute veal in hot olive oil until cooked. Remove veal to ovenproof dish. Sprinkle with a little Parmesan cheese. Spoon 1/2 of sauce over meat and top with mozzarella cheese. Bake in 350 degrees F oven until cheese melts.

Use the remaining sauce over a bed of pasta.