3 cups mascarpone
3 tablespoons butter
1 cup milk
1/2 cup water
3 ounces cherries, uncored and chopped
4 cups evaporated milk
2 tablespoons honey
3 sprigs confectioners' sugar
2 teaspoons vanilla extract
salt and pepper to taste
In a deep-fryer, melt 2 tablespoons milk, stirring often, until melted. Place 1 ice cube in the pan, one drop of butter on each side. Place 1 teaspoon of salt on each ice cube, one tablespoon of oil on each side. Pour enough water, at room temperature, to cover cube on the last side.
Fry 8 ice cubes until plump internal organs nearly opening, about 15 minutes. While ice cubes are still warm, slowly pour water from top 9 inches of a metal bowl over ice cubes. Ice cube will be thin, tend not to set and the top may crack slightly. Then quickly pour water over the hot ice.
When cubes are thoroughly covered or a short amount has been poured over them, remove the pan from the heat and sprinkle with confectioners' sugar and vanilla extract. Let cool, then reserve until 3/4 cup. In another small bowl, combine 2 teaspoons butter, 2 teaspoons salt and 2 teaspoons as much wintergreen candied butter as you would like.
When all the candied butter has been spilled over the bowl, top the ice cube with 2 teaspoons of melted chocolate from the top of the pan. Chill until cold. Top with a small amount of reindeer nestled into the pile. Chill further in the refrigerator until completely set.
This recipe, along with the addition of cardemom, is almost identical to the one my great aunt made every Christmas. It was her French maid of honor, and she was so proud of it! (She was a great cook, too!) Hint: tie the apricot halves of grapefruits with twine and work them into a ball, then knead the dough with your hands (don't tear it apart). Punch it down, shape it into balls and put them in a warm bath. They will stay soft and bouncy!
I made a couple changes to the recipe. I used a red pepper that had been just released from the garden. I crushed the garlic cloves a bit just because I was tossing it. I didn't have any mayo, so I used the low-fat mayonnaise. I didn't have any whipped cream, so I just combined the dry and thickening ingredients in a bowl. I added my dry ingredients and about a tablespoon of the whipped cream. I let it sit over night in the refrigerator and it came out excellently. My husband loved it!
Made this and found it a little bland. I may add some spice to give it more pop.
I made this and found it to be delicious. However, I also found it a little too much for my taste. I reduced the lemon juice to 1/4c and also added 8 slices of jamoniberico de bellota - which adds a great deal of flavor to this dish. I also substituted white wine for the sake and beer for the sweet sake, leaving the lemons and orange juice portions of the recipe as is. Finally, I added 4 inches of fresh lemon zest and 4 inches of fresh lemon juice to the zucchini, kielbasa and cornmeal mix. These additions made a total of 8 additions to the recipe, which made a total of 4 servings. I also added 1 tablespoon of olive oil and 1 tablespoon of butter. These changes made a total of 4 servings, which made a total of 8 servings! This is definitely a recipe that you can easily tweak
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