FRENCH LAIT DE POULE

"Here is a drink which almost makes me regret the attack of influenza, when I discovered that lait de poule is a most efficacious medicine." - Edouard de Pomiance

1 teacup milk
1 yolk of egg
2 teaspoons caster sugar
nutmeg
2 teaspoons cognac

Mix the egg yolk and caster suagr in a small bowl. Boil a cupful of milk with a pinch or two ( Read more... )

BELGIAN STEAMED MUSSELS
Serves 4

3 quarts mussels in the shell {about 4 pounds}
3 garlic cloves, minced
6 shallots or green onions, chopped
3 tablespoons olive oil
1 cup dry white wine
1/3 cup minced parsley
Freshly ground black pepper
Melted butter

Soak mussels for 30 minutes in salted water. Scrub well under cold running water with a stiff brush. In a ( Read more... )

GERMAN "MAIDENS IN SKIRTS" CHOCOLATE DESSERT
Jungfrauen im Röckchen

Serves 4

1 cup margarine
2/3 cup sugar
3 medium eggyolks
6pzs semisweet chocolate
1 cup milk
30 Ladyfinger cookies
2 tablespoons dark rum
1/2 cup whipped cream

Cream magarine and sugar and beat in eggyolks, set aside. Melt chocolate in double boiler and add milk. Stir to combine ( Read more... )

MEXICAN MANGO DAIQUIRI

12 large mangos, peeled, pitted, sliced
1 28oz can of sliced mangos
2 1/2 cups light or dark rum
Sugar to taste

Blend fresh mangos in a blender or food processor. Add canned mangos. Blend. Add ice, and blend until the mixture is a frappe (if necessary, mix in batches). To serve, pour daiquiris into 1 1/2 cup goblets. Serve ( Read more... )

Rumkugeln are some of my absolute favorite German sweets. German bakeries often have large versions throughout the year - a way to use leftover cakes and turning them into something different rather than throwing them away. These are made from scratch though and should look like the chocolate-covered little ball in the upper left.


( Read more... )

CHINESE CRISP FRIED PORK WITH SWEET & SOUR SAUCE
Gwoo Lo Yook

1 pound pork tenderloin
1 tablespoon soy sauce
1 tablespoon Chinese wine or dry sherry
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon five-spice powder
1 cup all-purpose flour
3/4 cup warm water
1 tablespoon peanut or vegetable oil
1 egg white
Peanut or vegetable oil for ( Read more... )

FRENCH MUSHROOM SOUP
Serves 6

1/2 cup brandy 
2ozs dried wild mushrooms {such as shiitake} 
3 tablespoons sweet butter 
1 1/2 cups yellow onions, chopped 
1/2 pound button mushrooms, finely chopped 
1/2 pound portobello mushrooms, finely chopped 
3 cups chicken broth 
Salt & pepper to taste

Soak dried mushrooms in warmed brandy for 20 minutes & drain ( Read more... )

CUBAN SHRIMP-BUTTERED TEA SANDWICHES
Bocaditos de Mantequilla de Camarones

A bocadito is a miniature sandwich or canape. These tea-style sandwiches, so popular in the United States in the 50's, made their way to the Caribbean island and were prepared with just about every filling imaginable. The bocadito consists of a thin filling between two slices ( Read more... )

ITALIAN ZABAIONE WITH BAROLO
Zabaione al Barolo

This variation employs Piedmont's famous Barolo or Barbaresco wine. It really pays to use the real thing, as the flavour of the wine does shine through. Serves 6-8.

6 large egg yolks
3/4 cup Barolo or Barbaresco wine
6 tablespoons superfine sugar

Place egg yolks, wine and sugar in the top of a double boiler ( Read more... )

SPANISH TAPAS:
CASTILLIAN PRAWNS IN A SPICY SAUCE
Serves 4

A simple dish that makes a good start to an informal meal, preferably in the open air, served with good Castilian bread to dip in the sauce. The rivers in the province of Burgos used to have a plentiful supply of prawns, which children caught by attracting them with a red rag. A few years ago ( Read more... )