MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Warm Chocolate Cider Cappuccino w/Blackberry Cardomon Mer
Categories: Beverages, Fruits, Citrus, Chocolate
Yield: 2 servings

MMMMM---------------------------CIDER--------------------------------
16 oz Apple Cider
3 oz Honey
1/8 ts Cinnamon
1/8 ts Nutmeg
1 ts Orange zest

MMMMM--------------------------MERINGUE-------------------------------
4 lg Eggs; whites only
1/2 c Sugar
1/8 ts Cardomon
1/4 c Mint

MMMMM------------------------FOR SERVING-----------------------------
15 Blackberries
2 oz Chocolate; melted

Recipe Courtesy of Anthony Ambrose

Combine these five ingredients in a pot over medium heat
and bring to a simmer.

FOR MERINGUE: Combine ingredients and whip them in a
mixer until they reach fluffy but sticky consistancy.

FOR SERVING: Pour cider mixture in a cappuccino cup and
spoon meringue on top. Place chocolate into a small cup
or shot glass with spoon. Garnish with blackberries.

Enjoy!

Yield : 2 servings

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

MMMMM

... If Manitoba secedes & becomes the 51st state it can be Northest Dakota
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Philip Twizell's Cappuccino Meringues
Categories: Five, Desserts, Dairy, Chocolate
Yield: 30 Servings

2 lg Egg whites
100 g Caster sugar
1 tb Strong espresso
+=OR=+
1 tb Fairtrade instant coffee
+=DISSOLVED IN=+
1 tb Boiling water
Double cream; lightly
- whipped, to serve
Cocoa powder; to serve

Heat the oven to 100ºC/210ºF. Line a baking sheet with
non-stick baking parchment.

Pour the egg white into a clean, grease free dry bowl.
Beat the egg whites for several minutes with an electric
whisk, or in a mixer, until they are thick and hold firm
peaks when you raise the beaters. Keep beating,
gradually adding the caster sugar a tablespoon at a
time, until it is thoroughly incorporated and you have a
very thick, glossy meringue. Fold the coffee into the
meringue; don't worry if it's slightly streaky and
uneven.

Pipe or spoon the meringues on to the baking tray.

Bake in the oven for two hours, then remove from the
oven and set aside to cool completely. Carefully remove
the meringues from the paper. Use at once or store in an
airtight container for a few days. Airtight is
important, or they will start to soften.

When ready to serve sandwich the meringues with the
lightly whipped cream and dust with the cocoa powder.

Tip: Flavour the cream with a coffee flavoured liqueur
for added luxury.

Serves: Makes about 30

RECIPE FROM: http://www.livingnorth.com

Uncle Dirty Dave's Archives

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... Rabbit stew is just a matter of splitting a few hares.
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