Author: Chef Cloud Wine

Ingredients

1/4 cup butter
1 tablespoon white wine
16 large marshmallows
1 cup flaked coconut

4 cups confectioners’ sugar
1/4 cup light corn syrup
1/4 cup water
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 teaspoon almond extract
2 drops red food coloring
6 large marshmallows

Directions

Prepare Champagne Cake I as directed, but bake in two 9 inch round pans. Allow to cool. When cool, put together with coconut filling.

Coconut Filling: Over boiling water in double boiler, melt 16 marshmallows, butter and wine. Remove from heat and add coconut.

Fondant Frosting: Sift powdered sugar in top of double boiler. Add corn syrup and water. Stir over boiling water until smooth. Add the vanilla, salt and almond flavoring. For pink champagne effect, add 2 or 3 drops red food coloring.

Keep frosting warm so it spreads evenly. With spoon, carefully pour fondant over top and sides of cake. Slice marshmallows into 4 rounds each, dip in fondant and place at random on top of cake.

Ingredients

1/4 cup butter, softened
1/4 cup white sugar
3 egg yolks
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 cup port wine
1/8 cup brandy
3/4 cup candied mixed fruit
3 egg whites
1/2 cup bourbon whiskey

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease an 9×5 inch loaf pan.

In a medium bowl, cream together the butter and sugar until light and fluffy. Gradually beat in the egg yolks until well blended. Combine the flour, baking powder, and nutmeg; stir into the batter alternately with the port wine and brandy. Fold in the candied fruit.

In a separate clean dry bowl, whip egg whites to soft peaks. Fold 1/4 of the egg whites into the batter to lighten, then fold in the remaining whites. Pour into the prepared loaf pan.

Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Cool cake in the pan, and pour the bourbon over it. When the bourbon has soaked in, remove it from the pan, and wrap with aluminum foil. Let it sit for at least 1 day before serving.

Ingredients

4 skinless, boneless chicken breast halves – cut into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice wine vinegar
1/2 cup soy sauce, divided
1 1/4 cups chicken broth
1 cup water
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package uncooked linguine pasta
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
1/2 pound fresh shiitake mushrooms, stemmed and sliced
6 green onions, sliced diagonally into 1/2 inch pieces

Directions

In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.

In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.

Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

Ingredients

4 boneless, skinless chicken breast halves
salt and freshly ground black pepper to taste
1 tablespoon olive oil
2 cloves garlic, peeled and minced
1 (1/2 inch) piece fresh ginger root, minced
2 mangos – peeled, seeded, and diced
2 tablespoons cider vinegar
1 teaspoon white wine
1/4 cup chopped fresh cilantro

Directions

Preheat an outdoor grill for high heat, and lightly oil grate.

Rub chicken breast halves with salt and pepper. Place on the prepared grill. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat, set aside, and keep warm.

Heat oil in a medium skillet over medium heat, and saute garlic for about 1 minute. Mix in ginger and mangos, and cook 3 to 4 minutes, until mangos are tender. Pour in the cider vinegar and white wine. Season with salt and pepper. Stir in cilantro, and remove from heat. Spoon over the grilled chicken to serve.