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Week of 5/29/2000
Nancy’s
Easy Tiramisu Cake
Layered Fruits in Lemon Pear Sauce with Toasted Almonds
Purchased Angel Food Cake makes this a Supermarket Shortcut!
8 oz. cream cheese, room temperature
2 cups chilled whipping cream
2/3 cup powdered sugar
6 Tbls. amaretto
3 Tbls. unsweetened cocoa powder
1 Tbls. instant espresso powder or coffee powder
1 purchased 9-10 inch angel food cake
3 oz. bittersweet (not unsweetened) or semisweet chocolate, coarsely grated
1 cup sliced almonds, toasted
Chocolate shavings (optional)
Using electric mixer, beat cream cheese in large bowl until smooth. Add
1 cup whipping cream, 2/3 cup powdered sugar, 2 Tbls. amaretto, cocoa
and espresso powder. Beat until fluffy and smooth. Using same beaters,
beat remaining 1 cup cream in medium bowl until firm peaks form. Fold
whipped cream into cheese mixture for frosting
.
Cut cake horizontally into 3 equal layers. Place bottom cake layer on
platter. Sprinkle with 4 tsp. amaretto. Spread with 1 cup frosting. Sprinkle
with half of grated chocolate. Repeat layering with cake, amaretto, frosting
and grated chocolate. Top with third cake layer. Sprinkle with 4 tsp.
amaretto. Spread remaining frosting over cake. Press almonds onto sides
of cake. Top with chocolate shavings, if desired.
Spinach
Salad with Orange-Chili Glazed Shrimp
2 tsp. sesame seeds
1/4 cup orange juice
1 Tbls. cider vinegar
1 clove garlic, minced
1 tsp. grated orange peel
1 tsp. olive oil
1/2 tsp. honey
1/8 tsp. crushed red pepper
1 ripe large mango or ripe medium papaya
12 cups fresh spinach, washed and torn
1/2 cup crumbled feta cheese
Orange-Chili Glazed Shrimp
1/2 cup orange juice
4 cloves garlic, minced
1 tsp. chili powder
1/2 lb. large shrimp, peeled, deveined
Salad:
Heat small nonstick skillet over medium heat. Add sesame seeds and cook,
stirring often, about 4 minutes or until golden. Remove from pan; place
in small bowl. Add orange juice, vinegar, garlic, orange peel, oil,
honey and red pepper; stir to combine. Set aside.
Peel mango. Cut fruit away from pit; cut into cubes or slices. Discard
tough stems from spinach leaves. Place leaves in large bowl and toss
with dressing.
Top with mango, cheese and shrimp. Serves 4.
For
the shrimp:
Combine orange juice, garlic and chili powder in large nonstick skillet.
Bring to a boil over high heat. Boil 2-3 minutes or until mixture just
coats bottom of pan. Reduce heat to medium. Add shrimp; cook and stir
2 minutes or until shrimp are opaque and juice mixture coats shrimp.
Add additional orange juice or water to keep shrimp moist,
if necessary.
Grilled
Spice-Rubbed Pork Tenderloin with Sweet Potatoes and Scallions
Make entertaining easy... cook entire meal on
the grill!
5 Tbls. cooking oil
1/4 tsp. cayenne
1 tsp. dried thyme
1/8 tsp. nutmeg
1 Tbls. brown sugar
1/2 tsp. wine vinegar
1 tsp. salt
Fresh ground black pepper
1 1/2 lbs pork tenderloin
1 1/2 lbs sweet potatoes, peeled and cut diagonally into 1/4 inch slices
12 scallions including 2 inches of green top, root end trimmed( may
substitute 1 lb. of asparagus spears. Snap off tough ends and use additional
1 Tbls. oil for brushing and grill 10 minutes.)
Heat grill. In a small bowl, combine 3 Tbls. of the oil with the cayenne,
thyme, nutmeg, brown sugar, vinegar, 3/4 tsp. of the salt, and 1/4 tsp.
black pepper. Rub the mixture over the pork.
Bring a medium pot of water to a boil. Add the sweet potatoes and cook
until almost tender, about 5 minutes. Drain. Brush the sweet potatoes
and the scallions with the remaining 2 Tbls. oil and sprinkle with the
remaining 1/4 tsp. salt and 1/8 tsp. pepper.
Grill the pork over moderate heat, turning once, until done to medium,
12-15 minutes in all. Transfer the pork to a carving board and leave
to rest in a warm spot.
Grill the sweet potatoes and scallions, turning, until tender, about
5 minutes. Cut the pork into 1/2 inch diagonal slices. Serve with the
vegetables. Serves 4.
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