
It seems as the weather has warmed up you, the readers, have beenhankering for something sweet. You asked, and we got got yourrequests, as well as a recipe for classic corn flake chicken.
These desserts are absolute knockouts. Plus, if you're planning abridal shower or hosting other spring gatherings -- whether it beMother's Day or graduation celebrations -- these desserts will bereal crowd pleasers.
This is M.H. of Chicago's lucky day. E.J. Lenzi, the congenialgeneral manager of Erie Cafe, 536 W. Erie, happily shares chefVictor Saavedra's recipe for tiramisu.
Not surprisingly, the gorgeous tiramisu served in a strawberry-raspberry sauce has been the most popular dessert for a decade atthe classic steakhouse on the banks of the Chicago River.
Follow Lenzi's advice: do not skip the berry sauce. That's whatmakes Erie Cafe's velvety tiramisu so memorable.
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It wasn't just one reader yearning for flourless chocolate cake;it was several. We're offering this simple and oh-so-satisfyingversion from the J.R.
Watkins Co., producers of pure vanilla extract.
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Chaya Rubenstein of Northfield shares the corn flake chickenrequested by L.S.
of Oak Park:
Preheat the oven to 350 degrees. Combine 1 cup Kellogg's CornFlake Crumbs and 1 1/2 teaspoons seasoned salt. Dip 3 pounds ofbroiler chicken pieces (rinsed and dried) in 1/2 cup evaporatedskimmed milk and coat with the corn flake/salt mixture.
Place in a single layer, skin side up, in a shallow baking pancoated with cooking spray. Drizzle with 2 tablespoons meltedmargarine. Bake 1 hour or until chicken is tender, no longer pink,and juices run clear. Do not cover the pan or turn chicken whilebaking.
REQUESTS Can anyone offer a tasty recipe for fried catfish?
L.P., Danville How about publishing a recipe for a cheesyasparagus soup?
M.A., Cicero Does someone have a recipe for a bread with raisinsand caraway seeds? I think it's Irish.
T.J., Chicago Send recipes and requests to: Swap Shop, ChicagoSun-Times, 350 N. Orleans, 9th Floor, Chicago 60654 or by e-mail,swapshop@suntimes.com.
All mail must include a daytime telephone number. Sorry, requestscan't be answered personally.
ERIE CAFE TIRAMISU
MAKES 8 SERVINGS
1 3/4 cups white sugar
1/2 cup espresso coffee (brewed)
1 teaspoon very finely ground coffee
1/2 cup Frangelico liqueur
5 1/2 cups mascarpone cheese
16 egg yolks
3 cups whipping cream
40 ladyfingers
1 teaspoon unsweetened cocoa powder, for dusting
1 teaspoon confectioners' sugar
Mix ingredients through Frangelico together and set aside.
In blender, mix together mascarpone, egg yolks and whipping creamuntil whipped. Set aside.
In a 13-by-9-by-2-inch pan, lay down a layer of ladyfingercookies in bottom.
Slightly moisten ladyfingers with coffee mixture. Smooth on alayer of the mascarpone/whipped cream mixture. Then repeat a layerof ladyfingers; slightly moisten with coffee mixture. Add layer ofmascarpone/whipped cream. Build another layer of ladyfingers, coffeemixture, mascarpone/ whipped cream. Dust top with cocoa powder andconfectioners' sugar.
Refrigerate for 3 hours or overnight. Cut into squares and serveatop berry sauce (recipe follows).
BERRY SAUCE
1 cup strawberries
1 cup raspberries
6 cups water
3 1/2 cups sugar
1/2 cup Grand Marnier
1/2 lemon
Cornstarch, enough to thicken
Clean berries; cook in water. Boil down 20 minutes over mediumheat. Add sugar and Grand Marnier. Squeeze in lemon. Thicken with alittle cornstarch (as much as needed to give it a syrupconsistency). Refrigerate until cool. Spoon on plate.
Erie Cafe, Victor Saavedra
Nutrition facts per serving: 1613 calories, 86 g fat, 50 gsaturated fat, 847 mg cholesterol, 176 g carbohydrates, 24 gprotein, 587 mg sodium, 3 g fiber
FLOURLESS CHOCOLATE CAKE
Makes 12 servings
2 cups semisweet chocolate, coarsely chopped
2 sticks plus 1/2 tablespoon unsalted butter
8 large eggs
1/4 cup sugar
2 to 3 teaspoons pure vanilla extract
1/2 teaspoon salt
Sauce:
1 1/2 cups semisweet dark baking chocolate or dark chocolatechips
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
1 teaspoon almond extract
Fresh raspberries and mint leaves, for garnishes, op tional
Grease a 9-inch spring form pan; line bottom with a parchmentround. Combine the chocolate and butter in a bowl. Set the bowl oversimmering water or in the top of a double boiler. Melt the mixture,stirring constantly until smooth (about 5 minutes). Set aside.
Combine eggs, sugar, vanilla and salt in large bowl. Mix with anelectric mixer until frothy and almost doubled in volume (about 5minutes). Fold 1/3 of the egg mixture into the chocolate mixture.Repeat this process until all of the egg mixture has been folded in.
Pour batter into prepared pan; bake at 325 degrees for 45 to 50minutes or until the cake has risen and the edges are set. Cool onwire rack to room temperature. Remove spring form pan side; invertcake onto a plate, and peel off parchment paper. Re-invert cake on aserving platter.
Heat chocolate and cream in a saucepan over medium heat. Stiruntil melted and smooth. Remove from heat; add extracts. Drizzlechocolate sauce over cake.
Garnish individual slices with fresh raspberries and mint leaves,if desired.
Watkins Pure Vanilla Extract
Nutrition facts per serving: 415 calories, 34 g fat, 20 gsaturated fat, 199 mg cholesterol, 24 g carbohydrates, 6 g protein,150 mg sodium, 2 g fiber