Chefie’s World

Before the brouhaha over the Bourdain arrival, I had to do photo shoots for the Christmas edition of two magazines, one I got to take pictures of, the other I totally forgot since so much of myself was part of the whole event. In other words, I just didn’t find the time to remember to get my camera.
For the other magazine, it was six different cakes and desserts that would be part of any Christmas gathering. I envisioned a repertoire of different sweet things that can be made by professionals as well as housewives. I had some real interesting cakes and a spoon dessert I made from scratch which will throw you off your seats. The desserts were; Pistachio Cream Cake with Mixed Berry Topping, Orange and Currant Bundt Cake with Candied Orange Peel, Dulce Manga, Japanese Cheesecake, Caramel Chocolate Meringue Torte and Praline Potato Torte. Are you getting hungry to eat or you just want a recipe?
I tend to be very straightforward again, at times to an advantage but at most time, not….. I have been scolded by a lot of people due to this. Aside from this, one of my recipes in Yummy Magazine, the Popcorn and Shrimp Salad was reviewed by a fellow blogger. Do check it out. And I would like to thank them for just having me in their blog.
The other shoot was a potluck party scene with nine recipes I made and wow, I was so exhausted with that shoot. I had to ask six of my students to be part of the whole look with matching clothes and entertaining personalities. I loved the recipes I made since they all came from the old files I have which was used for my 1990’s catering gigs.
Here are some for you to enjoy, cook or bake and share with friends and family.

Adobo Pate

Ingredients:

600 gms chicken liver, cleaned and placed in milk
1/3 cup native vinegar
3 tbsps soy sauce
3 tbsps minced garlic
1 tsp freshly ground pepper
1/8 tsp salt
2 tbsps white wine
1 cup butter, cut in cubes

½ cup melted butter, to cover pate

Procedure:

Marinate chicken livers in the first five ingredients for 30 minutes.
Heat a non reactive saucepan, add in chicken liver mixture and simmer until liquid is reduced to half. Add in white wine and cook for two minutes.
Remove from heat and cool for 10 minutes. Transfer to a blender, mix well until smooth, slowly add cubed butter. Adjust seasoning. Pour into 2-3 ramekins or glass containers. Chill to set then cover with melted butter. Serve with crackers or melba toasts.

DULCE MANGA

Ingredients:

6 pcs whole eggs
1 cup sugar
1/8 tsp salt
1 cup all purpose flour

1 cup condensed milk
1 ½ cups mango nectar
1 ½ cups evaporated milk
2 tsps vanilla extract
1/8 tsp almond extract

2 – 3 pcs mangoes, sliced

Procedure:

For the cake:

Preheat oven to 350 F. Line the bottom of a 8x 11 baking pan. Set aside.

Beat whole eggs and sugar with a whisk attachment until triple in volume.
Add in salt. Slowly, fold in all purpose flour. Pour mixture into baking pan and bake for 20 – 25 minutes or until a tester comes out clean. Cool in a rack.

While cake is baking, make sauce; mix condensed milk, evaporated milk and mango nectar and boil. Simmer until thick. Add in vanilla and almond extract.
Transfer cake into a deep container. Pour sauce over it and decorate with mango slices. Refrigerate before serving.

• Three Magazines
• Yummy Shoot
• The Master Baker Nick Malgieri
• Cakes & Dessert Binges
• Conti’s Dinner and others…

This entry was posted on Saturday, November 1st, 2008 at 4:52 pm and is filed under Desserts, Food, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.