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  #1  
Old March 18th, 2012, 11:12 AM
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Post Penang Red Curry Coconut Chicken and Limoncello Cream Recipes

I am happy to report that as I promised to try and do, I was successful in my efforts and was able to get the recipes for not only the Penang Red Curry Coconut Chicken recipe from the Tamarind, and Canaletto's Limoncello Cream, but also the entire Le Cirque menu recipes

I will scan all of the recipes later this week and post the link to them once I do. You will have to keep in mind that the portions are for upwards of 50 so....

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Old March 28th, 2012, 07:21 AM
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Post Scanned and uploaded

As I promised to do, I scanned and uploade the recipes and have them running now.

The Tamarind's
Penang Red Curry Coconut Chicken is here: http://abqreunion2008.com/Recipes/HA...t-Chicken.html

and the Canaletto's Limoncello Cream is here: http://abqreunion2008.com/Recipes/Limoncello-Cream.html

All the recipes I've posted (mine and many other CC members) are here: http://abqreunion2008.com/Recipes/

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  #3  
Old March 28th, 2012, 07:33 AM
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Thank you Joanie

DH loves the Limoncello Cream in the Canaletto.
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  #4  
Old March 28th, 2012, 06:49 PM
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Bain Marie translates to "water bath" and it's really more of a technique than a pot.

water bath
The French call this cooking technique bain marie . It consists of placing a container (pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep cooked foods warm.
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Old March 28th, 2012, 07:43 PM
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Can't wait Joanie, looking forward to the Limoncello Cream.
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  #6  
Old March 28th, 2012, 07:48 PM
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Has anyone yet figured out how to make the Limoncello Cream?
I'm a fairly decent cook and I can't follow the recipe Joanie posted the other day....

Can anyone else?
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  #7  
Old March 28th, 2012, 07:55 PM
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Quote:
Originally Posted by sail7seas View Post
Has anyone yet figured out how to make the Limoncello Cream?
I'm a fairly decent cook and I can't follow the recipe Joanie posted the other day....

Can anyone else?
No, I can't, Judy....these recipes are really confusing. And I, too, consider myself a decent cook. Plus, it's pretty much useless to have recipes posted that serve so many people....most of us are used to recipes that serve 4 or 6.

Perhaps Joanie is accustomed to cooking for a crowd but I am not.
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Old March 28th, 2012, 08:01 PM
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Quote:
Originally Posted by innlady1 View Post
No, I can't, Judy....these recipes are really confusing. And I, too, consider myself a decent cook. Plus, it's pretty much useless to have recipes posted that serve so many people....most of us are used to recipes that serve 4 or 6.

Perhaps Joanie is accustomed to cooking for a crowd but I am not.
I would think all HAL recipes would be for large portions. I don't think they would make them in small batches. I think it was kind for Joanie to do this.
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  #9  
Old March 28th, 2012, 08:16 PM
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I agree Lorekauf that it was very kind of Joanie to do this.

AFAIK, commercial recipes use weight (not volume) as measurements. I worked with a woman who had been a pastry chef in a previous life, and she had to struggle to share her recipes with us "regular" folks.

Here's some info on that:

http://www.encyclopedia.com/doc/1G2-3407500076.html

Quote:
For the most part, all measurements in a commercial kitchen are done by weight. One cookbook lists that four cups of flour equals one pound. The two cups of flour for the cake that serves ten would weigh one-half pound. Therefore, for a cake that serves two hundred, the recipe would call for twenty times that amount, or ten pounds of flour.
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Old March 28th, 2012, 09:49 PM
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Default Attempt at conversion.

Here is my take on changing the recipe from 30 servings to 7/8. I just divided all the ingredients by 4. The gelatin might be a little tricky because I would normally use Knox gelatin pouches, so you might have to try and then make some adjustments.
Another thing that really confused me was the list using egg whites and then the instructions asking for yolks. I'm thinking that it seemed to be more of a custard base, so I put egg yolks in the list.

I hope this makes sense to some of the cooks on this site.

Disclaimer: I haven't tried this yet, but if someone is brave enough, maybe you could let us know the outcome.

HAL Canaletto - Limocello Creme
Keep in mind that this is written for 30 servings
Preparation: Divide the original by 4, so 7/8 servings.

Lemon cello Cream
Juice Lemon 1 Liquid Oz /1 ½ teaspoon
Sugar White Granulated 15 Oz /1/2 cup sugar
1-Boil Lemon Juice and sugar.

Egg White Pastuerized 13 Oz /6 medium egg yolks (I don't think it should read egg whites)
Sugar White Granulated 15 Oz /1/2 cup sugar
2-Whisk egg yoke and sugar over a bain marie (metal bowl sitting on a pan of barely simmering hot water, bowl should not touch the water) and add the lemon juice mixture until fluffy.

Lemon Count 8 Zest /zest of 1 lemon
Gelatin Sheets 2.5 Oz /2 tsp. Knox gelatin
Gin Pouring 6 Oz /1 ½ oz gin
3-Add the soaked Gelatin (according to pkg directions) and the lemon peel and Gin.

Milk Heavy Cream 35% Uht Sterilized 4 Liter /1 liter whipped
4-Cool Down and fold in the whipped cream.

Jelly Cubes
Lemon Count 10 Peel & Juice /Juice and zest of 3 lemons
Gelatin Sheets 1 Ounce /1 tsp. Knox gelatin
Sugar White Granulated 3.5 Oz /2 tablespoons sugar
5-Make a jelly from the Lemon segment, sugar and juice and cut in cubes.

Assemble:
Put the jelly cubes in a Martini Glass, fill with the mousse and chill.
Top with Tuscan Lemon Liqueur.
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Old March 28th, 2012, 09:55 PM
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OVgril.....
that is fabulous. I could do the arithmetic but could not make sense of gelatin sheets and the egg whites/yolks were confusing me.

Thank you for sharing your efforts with us.

I totally agree it is generous of Joanie to share her load of HAL recipes it's just most of them are very hard to translate. It isn't only a matter of simple arithmetic (dividing into smaller quantity), it's sometimes ingredients called something the American homemaker may not be familiar with.... ingredients by names other than that which we are familiar, hard to obtain ingredients etc

Thank you, Joanie.
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  #12  
Old March 28th, 2012, 09:59 PM
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Quote:
Originally Posted by sail7seas View Post
OVgril.....
that is fabulous. I could do the arithmetic but could not make sense of gelatin sheets and the egg whites/yolks were confusing me.

Thank you for sharing your efforts with us.

I totally agree it is generous of Joanie to share her load of HAL recipes it's just most of them are very hard to translate. It isn't only a matter of simple arithmetic (dividing into smaller quantity), it's sometimes ingredients called something the American homemaker may not be familiar with.... ingredients by names other than that which we are familiar, hard to obtain ingredients etc

Thank you, Joanie.
Yolks or Whites, I was just thinking that it was more of a custard than a meringue type.
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Old March 28th, 2012, 10:08 PM
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My blood sugar is going through the roof just reading these recipies.
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  #14  
Old March 28th, 2012, 10:12 PM
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Thank you Joanie!
I plan on tasting many of these culinary delights very soon on my my upcoming cruise!
I already plan on making that luscious chicken recipe
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Old March 28th, 2012, 11:11 PM
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Quote:
Originally Posted by OVgirl View Post
Yolks or Whites, I was just thinking that it was more of a custard than a meringue type.

Yah, I know .....
I've never eaten the dessert or could venture an opinion but not having ever seen it, I'd only be guessing.

That being said, my guess is yolks not whites.
Someone who has eaten this dessert in Canaletto....... was it a custard? Or was it a meringue?

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Old March 29th, 2012, 11:42 AM
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I'm guessing it was yolks, as that would be the reason for the bain marie. The gentle heat from the water bath doesn't cook the eggs separately, leaving lumps of cooked egg. It's standard for a custard type dessert.
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Old March 29th, 2012, 12:09 PM
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Default Custard

Quote:
Originally Posted by sail7seas View Post
Yah, I know .....
I've never eaten the dessert or could venture an opinion but not having ever seen it, I'd only be guessing.

That being said, my guess is yolks not whites.
Someone who has eaten this dessert in Canaletto....... was it a custard? Or was it a meringue?

It was definitely a Custard. And the jello was teeny tiny 1/8 - 1/4 inch squares.

Joanie
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Old March 29th, 2012, 01:01 PM
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Quote:
Originally Posted by IRL_Joanie View Post
It was definitely a Custard. And the jello was teeny tiny 1/8 - 1/4 inch squares.

Joanie
And the jelly was quite tart!
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Old March 29th, 2012, 01:42 PM
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Thanks Joanie for getting these. You must really do some sweet talking on the ship! Our son often makes the penne a la vodka recipe that he loves from the ship-the main secret for that one is to make sure you use Grey goose vodka.
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Old March 29th, 2012, 01:49 PM
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I intend to try the Limoncello Cream at some point and will post my results.

Thanks for those who confirm it's egg yolks. It makes sense it should be.
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