Wednesday, February 14, 2007



1 pint washed, hulled & halved strawberries

2 Tbsp. sugar

2 Tbsp. strawberry preserves

6 eggs

salt to taste

dash white pepper

2 Tbsp. water

2 Tbsp. unsalted butter, divided

2 Tbsp. sour cream

powdered sugar

Place all but 6 strawberries in a small bowl. Sprinkle with sugar. Let rest for 15 minutes. Toss with preserves and set aside. Beat eggs, salt, pepper and water until color is even. Heat 1 Tbsp. butter in skillet over medium heat. Turn half of the eggs into pan and as mixture cooks on bottom and sides, lift sides with spatula so egg on top will penetrate cooked surface and run under. When eggs are soft and thickened, about 3 minutes, add half of strawberry mixture and 1 Tbsp. sour cream to one side of omelet. Fold side without berries to cover side with berries. Let cook until egg is set, about 2-3 minutes. Repeat process with remaining 1 Tbsp. butter, etc. Garnish cooked omelets with whole reserved strawberries sprinkled with sifted powdered sugar. Serves 2-3.


Almond crust:

9 ounces (1 1 /4 cup) blanched toasted almonds

3 Tbsp. unsalted butter

2 Tbsp. light corn syrup

Grease 9-inch glass pie plate. Chop almonds into 2-3 pieces each. Transfer to bowl with butter and corn syrup. Stir and spoon into prepared plate. Press onto bottom and up sides. Freeze.


10 ounces coarsely chopped white chocolate

3 Tbsp. unsalted butter

1/3 cup evaporated milk

3 Tbsp. creme de cacao

1 1/2 tsp. vanilla

1/4 tsp almond extract

1 3/4 cups whipping cream

2 room temperature egg whites

2 Tbsp. sugar

1 1/4 cups raspberries

Chocolate Truffles

Melt chocolate and butter with milk in double boiler over simmering water. Stir until smooth. Remove and set in bowl filled with water & ice. Let cool until thick and paste like; stir occasionally. Blend in liqueur, vanilla and extract. Beat cream until stiff peaks form. Gently beat in chocolate mixture. Beat whites with clean dry beaters until soft peaks form. Add sugar 1 Tbsp. at a time and beat until stiff but not dry. Fold gently int chocolate-cream mixture. Pour evenly into crust. Freeze until firm but not hard, about 5 hours.

Mound raspberries in center of pie leaving 2-inch border. Serve with Chocolate Truffle on side.

(8 servings)



(2 dozen)

6 ounces good semi-sweet chocolate

3 Tbsp. butter

3 Tbsp. powdered sugar

2 egg yolks


Melt chocolate over double boiler. Add butter and sugar. Remove from heat and incorporate yolks, one at a time, beating well after each. Pour into bowl and let rest for 12 hours in cool, dry place (not refrigerator). Shape into 1-inch balls. Roll lightly in cocoa.

Chocolate almond: Insert 1 whole toasted almond inside each ball. Roll in 1/2 cup finely chopped almonds.

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