Cayenne Café's Citrus Tiramisu - Restaurant Recipes

Cayenne Café's Citrus Tiramisu Secret Recipe 

This is a 5 star secret recipe for a delicious citrus tiramisu
from the Cayenne Cafe in Los Angeles. At Cayenne Cafe, exquisite
meals are prepared from fresh organic ingredients.

Cayenne Cafe's version of this classic Italian dessert is light and
moist with fresh, bright flavors.

Cayenne Café's Citrus Tiramisu

Servings: 8 to 12
Each of 12 servings: 414 calories; 8 grams protein; 41 grams carbohydrates; 1 gram fiber; 24 grams fat; 14 grams saturated fat; 189 mg cholesterol; 19 grams sugar; 100 mg sodium.

Lemon custard:

Ingredients:

1. 2 tablespoons flour
2. 3/4 cup sugar
3. Zest of 1 lemon
4. 3 eggs
5. Juice of 3 lemons
6. 1 1/2 cups milk
7. 1 tablespoon dark rum
8. 1 teaspoon vanilla extract

1.  In a large, heavy-bottom saucepan, whisk together the flour, sugar, lemon zest and eggs. 
2.  Whisk in the lemon juice, then the milk.
3.  Heat the mixture over medium-high heat and cook, stirring constantly, until the custard thickens (it should coat the back of the spoon).  
4.  Remove from heat and strain into a bowl set over a bowl of ice water. 
5.  Stir until cool, then stir in the rum and vanilla.
6.  This makes a generous 2 cups of custard. Cover and refrigerate until needed.

Ladyfinger syrup:
Ingredients:

1. 3 cups water
2. 2 tablespoons sugar
3. 2 teaspoons rum

1.  In a large saucepan, combine the water and sugar over high heat. 
2.  Bring to a boil, then simmer over low heat for 5 minutes.
3.  Remove from heat and stir in the rum.
4.  Cool completely.

Whipped cream with mascarpone:
Ingredients:

1. 1 pint whipping cream
2. 4 ounces mascarpone
3. 2 tablespoons sugar
4. 1/2 teaspoon vanilla extract

1.  In a large bowl, whip together the cream, mascarpone, sugar and vanilla until firm. 
2.  This makes 4 cups whipped cream.
3.  Cover and refrigerate until needed.

Tiramisu assembly:

• 1 1/2 packages ladyfingers (about 3 dozen)
• Ladyfinger syrup
• Lemon custard
• Whipped cream with mascarpone
• Chocolate sauce, if desired, for garnish

1. Assemble the first layer of ladyfingers: Dip ladyfingers in syrup, one at a time, and place in a single layer on the bottom of an 8-inch square baking dish (or 10-by-8-inch dish). 
2. Cover the layer with half the custard.
3. Repeat with a second layer of ladyfingers, then top with the remaining custard. 
4. Form a third and final layer of ladyfingers, then smooth over half of the whipped cream with mascarpone. 
5. Refrigerate the tiramisu overnight to allow the flavors to be absorbed and marry.
6. Serve each slice with a drizzle of chocolate sauce and a dollop of the flavored whipped cream, if desired.

Source: L.A. Times

Get more secret restaurant recipes from  America's Restaurant Recipes

Antipasto Salad Secret Recipe from "The Best Salads" Recipes Cookbook

This is a secret recipe for a simple Antipasto Salad. This salad
makes a great first course for your dinner or could also be served
as a satisfying lunch.

Antipasto Salad Secret Recipe from
"The Best Salads" Recipes Cookbook

This recipe is only one of over 175 fresh salad recipes featured in
"The Best Salads". This collection of easy-to-follow salad recipes
are creative, flavorful and so good for you!

Ingredients:

1. 2 romaine lettuce hearts, chopped
2. 1/2 lb Genoa salami, diced
3. 2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped
4. 12 pitted black olives, coarsely chopped
5. 12 jumbo green olives, pitted, and coarsely chopped
6. 1 small jar roasted red peppers - (8 oz), drained, diced
7. 1 small jar marinated artichoke hearts - (6 oz), drained
8. 1/2 cup cherry tomatoes
9. 1/2 lb Provolone cheese, cut into bite size pieces
10. 2 Tbs balsamic vinegar
11. 1/4 cup extra-virgin olive oil
12. Coarse salt, to taste
13. Freshly-ground black pepper, to taste

Method:
1.  Combine lettuce, salami, chopped hot pickled vegetables, olives,
red peppers, tomatoes, provolone cheese and artichoke hearts.

2.  Drizzle vinegar and oil over the salad.

3.  Toss salad and season with salt and pepper, to your taste.

Serves 4 

Source - The Best Salads

Old Spaghetti Factory Garlic Mizithra - Secret Recipe

Old Spaghetti Factory Garlic Mizithra

Learn the secret to making the Old Spaghetti
Factory's garlic Mizithra. This is one of the signature entrees at
Old Spaghetti Factory. This dish combines spaghetti, Mizithra
cheese and browned butter with garlic, bacon and sauteed mushrooms.

Mizithra is a Greek cheese with a mild flavor. You should also
note that it is very easy to overcook browned butter. If the butter
starts to blacken, you should clean the pan and start over.

Ingredients:

1. 1 gallon water
2. 1 cup mushrooms
3. 2 tbsp. chopped bacon
4. 3 tsp. chopped garlic
5. 4 oz. browned butter *recipe follows
6. 8 oz. dry spaghetti
7. 1/2 cup Mizithra Cheese

Method:
1.  Bring about one gallon of water to a boil in the sauce pan. Cook
spaghetti in the boiling water for approximately nine minutes.

2.  While the spaghetti cooks, preheat a large skillet and sauté the
bacon for approximately three minutes.

3.  When the bacon is done, add mushrooms and sauté for 45 seconds.
Then add the garlic and sauté for 30 seconds. Add the Mizithra and
browned butter and mix well.

4.  Drain the cooked spaghetti in the strainer and add the spaghetti to
the large skillet with the ingredients, toss with tongs and serve
immediately.

Serves 2

*Browned Butter recipe:

1/2 cup butter (one stick - 1/4 lb)

1.  Cut butter into cubes and place in a small saucepan with a
light-colored interior (this makes it easier to gauge the color of
the butter as it browns). 

2.  Cook butter over medium heat until it
comes to a low boil, stirring frequently with a whisk for about
three minutes. 

3.  Cook while stirring constantly to prevent residue
from sticking and overflowing, about four minutes or until foam
subsides.

4.  Continue to cook until the liquid turns an amber color (orangey), one to two
minutes longer. Remove from heat.

5.  Set aside for three to five minutes to let the sediment settle to
the bottom of the pan. 

6.  Pour the browned butter through a strainer
into a small bowl and discard the sediment.

Recipe Author: Ron Douglas 

Red Lobster Country-Fried Flounder - Secret Recipe

Red Lobster Country-Fried Flounder

This is a delicious secret recipe for country-fried flounder
from Red Lobster.  The richness of the buttermilk batter around the
flounder makes every bite incredibly moist and extremely
satisfying.  

For a more authentic taste, try marinating the flounder in buttermilk for
one hour prior to frying.

Ingredients:

2 pounds flounder fillets, fresh
1 cup cornmeal
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. ground black pepper
buttermilk


Preparation:
1.  Skin fillets and cut them into serving size portions.

2.  Combine cornmeal with seasonings. Dip fish in buttermilk and then roll in the cornmeal mixture.

Pan Fry:
1.  Place flounder in an iron skillet that has been preheated with
about 1/8 inch of oil.

2.  Brown on one side 2 - 3 minutes. Carefully turn and cook on the
other side an additional 3 minutes, until fish flakes easily with a
fork.

3.  Serve with tartar sauce and coleslaw.

Cooking Tip:  Marinate the fish in buttermilk for one hour prior to frying for a moist, authentic taste.

Serves 6

Recipe Author: Ron Douglas