Recipes from the Carnival Kitchens!

[StanfordsGirl]

How many times have you gotten off a ship and said "I wish I would have asked for the recipe for that yummy item"?

Carnival now has a book called "The Carnival Experience" that has some of your favorite dinner items in it. Here is a sampling of the items included in the book.

Watermelon Soup ---4 servings

4 c seeded watermelon chunks & juice

2 tbs lemon juice

2 tbs chopped fresh spearmint

1 tbs sugar

1/3 c white wine

1-1/2" fresh ginger root, sliced- 1/8" thick

Fresh spearmint springs for garnish

In a blender, blend all ingredients except the ginger. Add the ginger slices and chill the soup several hours. Remove the ginger slices. Serve the soup garnish with mint sprigs.

West Indian Pumpkin Soup---Serves 100 (so you might have to convert it to less) LOL

3 lbs Onions, quartered

2 lbs Leeks

2 oz Garlic Cloves

7 lbs Pumpkin Puree

3 1/2 gallons Chicken Stock

2 Quarts Half-and-Half

1 Quart Heavy Cream

Salt & Pepper to Taste

Heat oven to 300*f. Place onions, leeks, and garlic in shallow roasting pan; drizzle with olive oiil. Bake at 300*f for 30 minutes. Puree Vegetables.

Roast pumpkin puree @ 300*f. for 20-25 minutes. In Large stockpot, combine pumpkin puree, pureed vegetables and chicken stock; bring to a boil. Simmer 1 Hour.

Add half-and-half and cream; simmer 5 minutes. Season with salt and Pepper.

Baked Alaska---Serves 16

Prep Time:20 Minutes Cook Time:40 Minutes Ready In:11 Hours

2 quarts vanilla ice cream, softened

1 (18.25 ounce) package white cake mix

1 egg

1/2 teaspoon almond extract

8 egg whites

1/8 teaspoon cream of tartar

1/8 teaspoon salt

1 cup white sugar

Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.

Prepare cake mix with egg and almond extract. Pour into prepared pan.

Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.

Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.

Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.

Preheat oven to 425 degrees F (220 degrees C).

Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

Carnival's Flourless Chocolate Cake

Unsweetened cocoa powder

2 (8-oz.) packages semisweet chocolate squares, coarsely chopped

1/2 cup butter - do not use margarine

5 large eggs, separated

1 tablespoon vanilla extract

1/4 cup sugar

Grease a 9-inch springform pan, and dust with unsweetened cocoa powder.

Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth.

Whisk together egg yolks and vanilla in a large bowl. Gradually stir in warm chocolate mixture, whisking until well blended.

Beat egg whites at high speed with electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended. Spoon batter into prepared pan, spreading evenly.

Bake at 375 degrees for 25 minutes. (Do not overbake!) Let stand in pan on a wire rack 10 minutes before removing sides of pan.

Strawberry Bisque

3 c strawberries, washed and hulled

1 ½ c water

¾ c sugar

3 T lemon juice

1 t grated lemon peel

1 ½ c red wine

1 c. sour cream

fresh mint leaves

Combine strawberries, ½ c water, and sugar in a blender. Cover and blend the mixture until pureed. Stir in lemon juice, peel, 1 c. water and wine. Stir in sour cream until blended. Chill for several hours before serving and garnish with mint.

Fettucine w/ Mushroom Sauce & Chicken---Serves 6

2 cups Chicken stock

1 1/2 tablespoons Roux

4 oz. Dried porcini Mushrooms

2 lbs Chicken Tenderloins or Boneless Skinless Breasts cut in strips

1/2 cup Olive Oil

1 teaspoon minced garlic

2 sprigs fresh thyme, chopped

1 tablespoon clarified Butter

1/4 cup chopped onion

2 cups sliced mushrooms

1 cup whipping cream

1 1/2 lb Fresh fettuccine

1/4 cup chopped fresh parsley

For Chicken Veloute, bring stock to a boil in medium saucepan; reduce heat to low. Whish in roux; simmer 30 to 40 minutes or until thickened. Soak porcini in hot water for 20 minutes. Drain well; chop.

Combine tenderloins, olive oil, garlic, and thyme in food storage bag; toss to coat chicken. Marinate at least 30 minutes. Season with salt and pepper. Heat butter in medium skillet; add onions. Cook until golden. Add mushrooms and porcini; simmer 5 minutes. Add chicken veloute; bring mixture to a boil. Season with salt and pepper. Remove from heat; add cream. Keep warm.

Cook pasta to desired doneness in boiling salted water; drain. Toss with mushrooms sauce; keep warm. Heat large skillet until hot; add chicken. Cook over medium-high heat until no longer pink. Season with salt and pepper. Divide pasta onto serving plates; top with chicken. Sprinkle with chopped parsley.

White Chocolate Bread Pudding

5 large eggs

1/4 lb of butter

1 cup heavy cream

2 cups milk

1 loaf white bread

1-1/4 lb white chocolate

3/4 cup sugar

Preheat the oven to 360°F (182°C). Remove the crust from the bread and soak

it in the heated milk and cream. Beat the mixture by hand or in a mixer until

the pieces of bread are reduced to the size you want. Melt the chocolate and

butter in a double boiler and incorporate that into the bread mixture.

In a separate mixing bowl, beat the eggs and sugar until creamy. Add that to

the bread mixture and stir until uniform. Transfer the batter to a buttered

pan and place that pan in a larger pan of hot water in the oven. Bake for 45

minutes, or until the center is set. [start checking the pudding after a half

hour in the oven. Because this recipe is cut down so severely from the original,

it may take a good deal less time to set.]

------------------------

Sweet Sabayon Sauce to top it with

4 egg yolks

1/4 cup sugar

1/2 cup liquid (sweet white wine, Madeira, Marsala, sherry, Grand Marnier,

orange or lemon juice [or amaretto])

Whisk ingredients in a large bowl, then set over a pan of hot water on the

stove and whisk until light and thick enough to leave a ribbon trail, at

least 5 minutes. (Note: If sabayon gets too hot it will become grainy.)

Serve the sauce warm or whisk off the heat until it cools. If left to stand,

the sauce will start to separate.

Chilled Avocado Soup---Serves 12

3 cucumbers, peeled, seeded and diced.

1 clove minced garlic

1 tsp (5 ml) ground cumin

1 tsp (5 ml) ground ancho chili (or chili powder)

1/4 cup (60 ml) chopped cilantro

juice of 2 limes

1 quart (950 ml) of low-fat buttermilk

12 oz (336 Gram). plain yogurt

5 ripe avocados

2 cups (475 ml) chicken stock or water

salt

pinch or more of cayenne pepper

pinch of dried mint

Puree avocados with lime juice in a blender or food processor.

Put puree into large bowl and whisk in yogurt, buttermilk, and chicken stock.

Add chili powder, garlic, cumin, cayenne and mint.

Stir in the diced cucumber.

Taste for salt (at least 1/4 tsp)

Garnish the soup with cilantro.

Bitter & Blanc Chocolate Brioche Pudding---Serves 8

WARNING - it takes a long time, with a lot of measuring and weighing, and you will use many pots and pans and bowls. Do it when you have a lot of time.

VANILLA SAUCE:

Whole Milk / 6 ounces liquid

Sugar / 1 ounce (2 Tbsp)

Cornstarch / 1 Tbsp.

Egg yolks / 2 quantity

Vanilla Extract / 1 tsp.

PUDDING:

Brioche bread, crusts removed / 8 ounces

Egg yolk / 3 ounces

Sugar / 2 ounces (4 Tbsp)

Heavy cream / 5 ounces liquid

White chocolate / 8 ounces

Butter / 3 ounces (6 Tbsp)

MERINGUE:

Egg whites / 2 ounces or 1/4 cup (about 2-3 yolks)

Sugar / 1 1/2 ounces (3 Tbsp)

GANACHE:

Dark Chocolate / 6 ounces

Heavy Cream / 4 ounces liquid

For greasing :

Butter solids / 1-2 Tbsp to coat

Sugar / 1-2 tsp to coat

METHOD :

For Vanilla sauce, boil milk & sugar in small saucepan. In small bowl, cream yolks & cornstarch; whisk in the milk, add vanilla extract. Pour back into saucepan & cook on slow heat till it reaches a coating consistency. Strain lumps. (may add a few drops of milk if too thick).

For Ganache: In saucepan, heat heavy cream to simmer. Put dark chocolate into bowl and pour simmering cream over chocolate. Stir gently until smooth. Cool slightly.

For Pudding: Remove the crusts of the brioche bread, dice into squares. Put in large bowl and pour cream over bread; let soak in.

In saucepan, melt the white chocolate with 6 Tbsp. butter & set aside.

In a mixing bowl, cream sugar & yolk, add the melted white chocolate/butter mixture on slow speed.

Add the cream-soaked bread, mix well.

In a separate bowl, prepare meringue by whipping room temperature egg whites and sugar til thickened; fold into the bread mixture.

Grease individual soufflé cups with butter and sprinkle lightly with sugar. Spoon a layer of ganache into the bottom of each cup. Top with bread pudding mixture.

Bake at 325 degrees F for 45 mins. Remove, cool slightly, dust with powdered sugar & serve with vanilla sauce.

NOTES; Brioche is a spongy textured, sweeter, egg bread. Whole Foods had it ($5.99 per loaf - NOT!!) Trader Joe's has brioche rolls (not a loaf) for $2.99 - I used 4 of the 6 rolls and had 2 left for sandwiches. You could substitute a combination of Kings Hawaiian sweet bread and yellow dinner rolls if you can't find brioche - my chef contact said don't do it - it wouldn't be the same.

Culinary bakers use scales for everything - hence the "3 ounces egg yolk, 2 ounces egg white, 8 ounces bread." You have to have a kitchen scale and weigh some of the items.

Penne Pasta w/ Tomato Vodka Sauce---Serves 6

1 Lb Uncooked Penne Pasta

1/2 Cup Whipping Cream

1 1/4 Cups Basic Tomato Sauce

1/4 Cup Stolichnaya Vodka

1 oz. Caviar

2 Tbsp. Chopped Parsley

Grated Parmesan Cheese

Cook pasta according to package directions. Drain; keep warm.

In medium saucepan heat cream over medium heat until reduced by half. Stir in tomato sauce; simmer 2 to 3 minutes. Combine pasta with tomato cream sauce; stir in vodka and caviar. Serve in individual pasta bowls. Sprinkle with parsley and Parmesan Cheese. (You can leave out the caviar because of the cost. I used capers instead and it was delicious.)

Caribbean Pepper Pot Soup---Serves 6

2 TBSP Vegetable Oil

1 Cup chopped onion

1 teaspoon minced garlic

3 cups sliced okra

1 cup chopped red pepper

1 cup choped green pepper

1 cup diced potatoes

1 cup diced yams

1 cup quartered and sliced plantain

6 cups chicken stock

1 cup unsweetened coconut milk

Spaetzle

1/2 lb flour

1/2 cup water

1 egg

1 1/2 teaspoon chopped fresh parsley

2 tablespoons chopped cilantro

Heat oil in Dutch oil; add onions and garlic. Cook until tender. Add okra, red and green peppers, potatoes, yams and plantain. Saute until lightly browned. Add stock and coconut milk; bring to a boil. Reduce heat to low; simmer 2 to 3 hours or until soup thickens. Season with salt and pepper.

Meanwhile, for Spaetzle, combine flour, water, egg and parsley to form a smooth dough. Bring a large pot of water to a boil. Pass dough through a spaetzle mill or colander with large holes. Cook about 3 minutes or until cooked through. Drain; rinse with cold water.

Add Spaetzle to soup. Garnish with Cilantro.

Napoleon---Serves 16

1 lb. Puff pastry dough

2 Vanilla Pastry Cream (Vanilla Pudding is very similar)

1/4 cup whipping cream, Whipped

1 cup Fondant

1/4 cup semi-sweet chocolate chips, melted

Strawberry sauce (Take cup strawberries with sugar in a pot and cook till it becomes a sauce)

Heat oven to 375 degrees. On lightly floured board roll out puff pastry to 17x24 inch rectangle. Let rest 30 minutes. Cut into 4 sheets. Place on parchment-lined baking sheets; ###### with a fork. Bake 25 minutes or until golden brown. Cool completely on wire rack. Cut each into 12 pieces.

In a large bowl fold whipping cream into vanilla pastry cream. For each dessert use 3 pices of pastry. Pipe pastry cream mixture between layers. for top layer, heat fondant in double boiler to 110 degrees. Pour over tops of Napoleons. Pipe thin lines of melted chocolat over fondant; pull wooden pick through chocolate for decoration. Store in refrigerator. Serve with strawberry sauce.

[coloradocruisers]

That's alot of typing you just did. We don't have that book, so thanks!

[StanfordsGirl]

That's alot of typing you just did. We don't have that book, so thanks!

LOL Don't be so impressed because I am a terrible typer so I use a lot of copy and paste.

[coloradocruisers]

I printed these recipes out, and we made the Strawberry Bisque the other night. It was excellent. Thanks again Janice.

[StanfordsGirl]

My pleasure, Kevin!! The strawberry bisque is one of my favorites on a cruise. I think Carnival has the best soups, no matter if they are hot or cold.

[Moiraine]

Oh my. That all sounds so good. I bet I'll gain 10 lbs on the cruise!

[coloradocruisers]

Oh my. That all sounds so good. I bet I'll gain 10 lbs on the cruise!

If you're lucky!

[Moiraine]

I heard that! I tried on some of my shorts from last year, which is what I'm taking on the cruise. Coughs. I need to lose before I go or I'll be buying clothes on the cruise!

[tbarton]

How many times have you gotten off a ship and said "I wish I would have asked for the recipe for that yummy item"?

Is the carnival cake the one they call the melting cake which is in the little individual sizes?

Carnival now has a book called "The Carnival Experience" that has some of your favorite dinner items in it. Here is a sampling of the items included in the book.

Watermelon Soup ---4 servings

4 c seeded watermelon chunks & juice

2 tbs lemon juice

2 tbs chopped fresh spearmint

1 tbs sugar

1/3 c white wine

1-1/2" fresh ginger root, sliced- 1/8" thick

Fresh spearmint springs for garnish

In a blender, blend all ingredients except the ginger. Add the ginger slices and chill the soup several hours. Remove the ginger slices. Serve the soup garnish with mint sprigs.

West Indian Pumpkin Soup---Serves 100 (so you might have to convert it to less) LOL

3 lbs Onions, quartered

2 lbs Leeks

2 oz Garlic Cloves

7 lbs Pumpkin Puree

3 1/2 gallons Chicken Stock

2 Quarts Half-and-Half

1 Quart Heavy Cream

Salt & Pepper to Taste

Heat oven to 300*f. Place onions, leeks, and garlic in shallow roasting pan; drizzle with olive oiil. Bake at 300*f for 30 minutes. Puree Vegetables.

Roast pumpkin puree @ 300*f. for 20-25 minutes. In Large stockpot, combine pumpkin puree, pureed vegetables and chicken stock; bring to a boil. Simmer 1 Hour.

Add half-and-half and cream; simmer 5 minutes. Season with salt and Pepper.

Baked Alaska---Serves 16

Prep Time:20 Minutes Cook Time:40 Minutes Ready In:11 Hours

2 quarts vanilla ice cream, softened

1 (18.25 ounce) package white cake mix

1 egg

1/2 teaspoon almond extract

8 egg whites

1/8 teaspoon cream of tartar

1/8 teaspoon salt

1 cup white sugar

Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.

Prepare cake mix with egg and almond extract. Pour into prepared pan.

Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.

Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.

Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.

Preheat oven to 425 degrees F (220 degrees C).

Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

Carnival's Flourless Chocolate Cake

Unsweetened cocoa powder

2 (8-oz.) packages semisweet chocolate squares, coarsely chopped

1/2 cup butter - do not use margarine

5 large eggs, separated

1 tablespoon vanilla extract

1/4 cup sugar

Grease a 9-inch springform pan, and dust with unsweetened cocoa powder.

Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth.

Whisk together egg yolks and vanilla in a large bowl. Gradually stir in warm chocolate mixture, whisking until well blended.

Beat egg whites at high speed with electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended. Spoon batter into prepared pan, spreading evenly.

Bake at 375 degrees for 25 minutes. (Do not overbake!) Let stand in pan on a wire rack 10 minutes before removing sides of pan.

Strawberry Bisque

3 c strawberries, washed and hulled

1 ½ c water

¾ c sugar

3 T lemon juice

1 t grated lemon peel

1 ½ c red wine

1 c. sour cream

fresh mint leaves

Combine strawberries, ½ c water, and sugar in a blender. Cover and blend the mixture until pureed. Stir in lemon juice, peel, 1 c. water and wine. Stir in sour cream until blended. Chill for several hours before serving and garnish with mint.

Fettucine w/ Mushroom Sauce & Chicken---Serves 6

2 cups Chicken stock

1 1/2 tablespoons Roux

4 oz. Dried porcini Mushrooms

2 lbs Chicken Tenderloins or Boneless Skinless Breasts cut in strips

1/2 cup Olive Oil

1 teaspoon minced garlic

2 sprigs fresh thyme, chopped

1 tablespoon clarified Butter

1/4 cup chopped onion

2 cups sliced mushrooms

1 cup whipping cream

1 1/2 lb Fresh fettuccine

1/4 cup chopped fresh parsley

For Chicken Veloute, bring stock to a boil in medium saucepan; reduce heat to low. Whish in roux; simmer 30 to 40 minutes or until thickened. Soak porcini in hot water for 20 minutes. Drain well; chop.

Combine tenderloins, olive oil, garlic, and thyme in food storage bag; toss to coat chicken. Marinate at least 30 minutes. Season with salt and pepper. Heat butter in medium skillet; add onions. Cook until golden. Add mushrooms and porcini; simmer 5 minutes. Add chicken veloute; bring mixture to a boil. Season with salt and pepper. Remove from heat; add cream. Keep warm.

Cook pasta to desired doneness in boiling salted water; drain. Toss with mushrooms sauce; keep warm. Heat large skillet until hot; add chicken. Cook over medium-high heat until no longer pink. Season with salt and pepper. Divide pasta onto serving plates; top with chicken. Sprinkle with chopped parsley.

White Chocolate Bread Pudding

5 large eggs

1/4 lb of butter

1 cup heavy cream

2 cups milk

1 loaf white bread

1-1/4 lb white chocolate

3/4 cup sugar

Preheat the oven to 360°F (182°C). Remove the crust from the bread and soak

it in the heated milk and cream. Beat the mixture by hand or in a mixer until

the pieces of bread are reduced to the size you want. Melt the chocolate and

butter in a double boiler and incorporate that into the bread mixture.

In a separate mixing bowl, beat the eggs and sugar until creamy. Add that to

the bread mixture and stir until uniform. Transfer the batter to a buttered

pan and place that pan in a larger pan of hot water in the oven. Bake for 45

minutes, or until the center is set. [start checking the pudding after a half

hour in the oven. Because this recipe is cut down so severely from the original,

it may take a good deal less time to set.]

------------------------

Sweet Sabayon Sauce to top it with

4 egg yolks

1/4 cup sugar

1/2 cup liquid (sweet white wine, Madeira, Marsala, sherry, Grand Marnier,

orange or lemon juice [or amaretto])

Whisk ingredients in a large bowl, then set over a pan of hot water on the

stove and whisk until light and thick enough to leave a ribbon trail, at

least 5 minutes. (Note: If sabayon gets too hot it will become grainy.)

Serve the sauce warm or whisk off the heat until it cools. If left to stand,

the sauce will start to separate.

Chilled Avocado Soup---Serves 12

3 cucumbers, peeled, seeded and diced.

1 clove minced garlic

1 tsp (5 ml) ground cumin

1 tsp (5 ml) ground ancho chili (or chili powder)

1/4 cup (60 ml) chopped cilantro

juice of 2 limes

1 quart (950 ml) of low-fat buttermilk

12 oz (336 Gram). plain yogurt

5 ripe avocados

2 cups (475 ml) chicken stock or water

salt

pinch or more of cayenne pepper

pinch of dried mint

Puree avocados with lime juice in a blender or food processor.

Put puree into large bowl and whisk in yogurt, buttermilk, and chicken stock.

Add chili powder, garlic, cumin, cayenne and mint.

Stir in the diced cucumber.

Taste for salt (at least 1/4 tsp)

Garnish the soup with cilantro.

Bitter & Blanc Chocolate Brioche Pudding---Serves 8

WARNING - it takes a long time, with a lot of measuring and weighing, and you will use many pots and pans and bowls. Do it when you have a lot of time.

VANILLA SAUCE:

Whole Milk / 6 ounces liquid

Sugar / 1 ounce (2 Tbsp)

Cornstarch / 1 Tbsp.

Egg yolks / 2 quantity

Vanilla Extract / 1 tsp.

PUDDING:

Brioche bread, crusts removed / 8 ounces

Egg yolk / 3 ounces

Sugar / 2 ounces (4 Tbsp)

Heavy cream / 5 ounces liquid

White chocolate / 8 ounces

Butter / 3 ounces (6 Tbsp)

MERINGUE:

Egg whites / 2 ounces or 1/4 cup (about 2-3 yolks)

Sugar / 1 1/2 ounces (3 Tbsp)

GANACHE:

Dark Chocolate / 6 ounces

Heavy Cream / 4 ounces liquid

For greasing :

Butter solids / 1-2 Tbsp to coat

Sugar / 1-2 tsp to coat

METHOD :

For Vanilla sauce, boil milk & sugar in small saucepan. In small bowl, cream yolks & cornstarch; whisk in the milk, add vanilla extract. Pour back into saucepan & cook on slow heat till it reaches a coating consistency. Strain lumps. (may add a few drops of milk if too thick).

For Ganache: In saucepan, heat heavy cream to simmer. Put dark chocolate into bowl and pour simmering cream over chocolate. Stir gently until smooth. Cool slightly.

For Pudding: Remove the crusts of the brioche bread, dice into squares. Put in large bowl and pour cream over bread; let soak in.

In saucepan, melt the white chocolate with 6 Tbsp. butter & set aside.

In a mixing bowl, cream sugar & yolk, add the melted white chocolate/butter mixture on slow speed.

Add the cream-soaked bread, mix well.

In a separate bowl, prepare meringue by whipping room temperature egg whites and sugar til thickened; fold into the bread mixture.

Grease individual soufflé cups with butter and sprinkle lightly with sugar. Spoon a layer of ganache into the bottom of each cup. Top with bread pudding mixture.

Bake at 325 degrees F for 45 mins. Remove, cool slightly, dust with powdered sugar & serve with vanilla sauce.

NOTES; Brioche is a spongy textured, sweeter, egg bread. Whole Foods had it ($5.99 per loaf - NOT!!) Trader Joe's has brioche rolls (not a loaf) for $2.99 - I used 4 of the 6 rolls and had 2 left for sandwiches. You could substitute a combination of Kings Hawaiian sweet bread and yellow dinner rolls if you can't find brioche - my chef contact said don't do it - it wouldn't be the same.

Culinary bakers use scales for everything - hence the "3 ounces egg yolk, 2 ounces egg white, 8 ounces bread." You have to have a kitchen scale and weigh some of the items.

Penne Pasta w/ Tomato Vodka Sauce---Serves 6

1 Lb Uncooked Penne Pasta

1/2 Cup Whipping Cream

1 1/4 Cups Basic Tomato Sauce

1/4 Cup Stolichnaya Vodka

1 oz. Caviar

2 Tbsp. Chopped Parsley

Grated Parmesan Cheese

Cook pasta according to package directions. Drain; keep warm.

In medium saucepan heat cream over medium heat until reduced by half. Stir in tomato sauce; simmer 2 to 3 minutes. Combine pasta with tomato cream sauce; stir in vodka and caviar. Serve in individual pasta bowls. Sprinkle with parsley and Parmesan Cheese. (You can leave out the caviar because of the cost. I used capers instead and it was delicious.)

Caribbean Pepper Pot Soup---Serves 6

2 TBSP Vegetable Oil

1 Cup chopped onion

1 teaspoon minced garlic

3 cups sliced okra

1 cup chopped red pepper

1 cup choped green pepper

1 cup diced potatoes

1 cup diced yams

1 cup quartered and sliced plantain

6 cups chicken stock

1 cup unsweetened coconut milk

Spaetzle

1/2 lb flour

1/2 cup water

1 egg

1 1/2 teaspoon chopped fresh parsley

2 tablespoons chopped cilantro

Heat oil in Dutch oil; add onions and garlic. Cook until tender. Add okra, red and green peppers, potatoes, yams and plantain. Saute until lightly browned. Add stock and coconut milk; bring to a boil. Reduce heat to low; simmer 2 to 3 hours or until soup thickens. Season with salt and pepper.

Meanwhile, for Spaetzle, combine flour, water, egg and parsley to form a smooth dough. Bring a large pot of water to a boil. Pass dough through a spaetzle mill or colander with large holes. Cook about 3 minutes or until cooked through. Drain; rinse with cold water.

Add Spaetzle to soup. Garnish with Cilantro.

Napoleon---Serves 16

1 lb. Puff pastry dough

2 Vanilla Pastry Cream (Vanilla Pudding is very similar)

1/4 cup whipping cream, Whipped

1 cup Fondant

1/4 cup semi-sweet chocolate chips, melted

Strawberry sauce (Take cup strawberries with sugar in a pot and cook till it becomes a sauce)

Heat oven to 375 degrees. On lightly floured board roll out puff pastry to 17x24 inch rectangle. Let rest 30 minutes. Cut into 4 sheets. Place on parchment-lined baking sheets; ###### with a fork. Bake 25 minutes or until golden brown. Cool completely on wire rack. Cut each into 12 pieces.

In a large bowl fold whipping cream into vanilla pastry cream. For each dessert use 3 pices of pastry. Pipe pastry cream mixture between layers. for top layer, heat fondant in double boiler to 110 degrees. Pour over tops of Napoleons. Pipe thin lines of melted chocolat over fondant; pull wooden pick through chocolate for decoration. Store in refrigerator. Serve with strawberry sauce.

[zebra]

Janice - you're a star thanks so much for these recipes!! Oh my.... 20 additional pounds here we go!!!!