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|Michael in Phoenix||
In honor of Spring and fresh strawberries, REC: Boccone Dolce from Sardi's...
Joined: Dec 9, 2005
Posted to Thread #1438 at 5:00 pm on Apr 11, 2006
...by way of Vincent Price and his wife (at the time) Mary. I posted this on Gail's awhile back and just can't resist posting it here.
A lurking swapster sent me an email
requesting a copy of this recipe. She had
read about my infatuation with my Vincent
Price Cookbook, and had lost this recipe
from it. When I looked it up, I found it
was from Sardi's Restaurant, circa 1965:
Preheat oven to very slow (250 degrees).
4 egg whites
1/4 tsp. cream of tartar
1 cup sugar
6 ounces semi-sweet chocolate pieces
3 tbsp water
3 cups cream
1/3 cup sugar
1 pint fresh strawberries, sliced
Beat until stiff: 4 egg whites, a pinch of
salt and 1/4 tsp cream of tartar.
Gradually beat in: 1 cup sugar and continue
to beat until the meringue is stiff and
Line baking sheets with waxed paper, and on
the paper trace 3 circles, each 8 inches in
diameter. Spread the meringue evenly over
the circles, about 1/4 inch thick, and bake
in the very slow oven for 20 to 25 minutes,
or until meringue is pale gold but still
Remove from oven and carefully peel waxed
paper from bottom. Put on cake racks to dry.
Melt over hot water: 6 ounces semi-sweet
chocolate pieces and 3 tbsp water.
Whip: 3 cups cream until stiff. Gradually
add: 1/3 cup sugar, and beat until very
Slice 1 pint fresh strawberries
Place a meringue layer on serving plate and
spread with a thin coating of melted
chocolate. Then spread a layer about 3/4
inch thick of the whipped cream and top this
with a layer of the sliced strawberries.
Put a second layer of meringue on top,
spread with chocolate, another layer of the
whipped cream and sliced strawberries, then
top with a third layer of meringue. Frost
sides smoothly with remaining whipped
cream. Decorate top meringue layer in an
informal pattern, using remaining melted
chocolate squeezed through a pastry cone
with a tiny round opening. Or you may
decorate with whole ripe strawberries.
Refrigerate for 2 hours before serving.
Human liberty is about courage, dignity, eternal truths, and personal responsibility. Star Parker
Other messages in this thread:
- 1438. In honor of Spring and fresh strawberries, REC: Boccone Dolce from Sardi's... - Michael in Phoenix - 5:00pm on 04/11/06 (13)
- Lovely! How does this slice? With a serrated knife? and what is this infatuation with - AngAk - 7:54pm on 04/11/06
- I either use a serrated knife or a regular one dipped in hot water between... - Michael in Phoenix - 2:07pm on 04/12/06
- Here's another of my favorites from the book: REC: House Bread - Michael in Phoenix - 2:11pm on 04/12/06
- Michael, I remember you raving about this book at Gail's... - AndreainDC - 2:37pm on 04/12/06
- The cookbook is very 'dated'. If you're looking for new and exciting... [LINK] - Michael in Phoenix - 3:47pm on 04/12/06
- Most of my books, with the exception of... - AndreainDC - 3:57pm on 04/12/06
- Thanks Michael. This looks like it belongs in favorites! [NT] - AngAk - 8:35pm on 04/12/06
- More strawberry stuff...REC: easy and unusual cooked strawberry cake/cobbler - Pat in TO - 8:28pm on 04/11/06
- As long as we're on the subject - Here's my favorite recipe for Strawberry Bread... - Meryl - 8:37pm on 04/11/06
- I make this every year since you first posted it, Michael. I do it in tarts since - CynUpstateNY - 10:47am on 04/12/06
- I remember that you especially enjoyed this recipe Cyn. Glad you still do... - Michael in Phoenix - 2:01pm on 04/12/06
- Nothing complicated, Michael- I just make smaller circles on the parchment- individuals desserts. [NT] - CynUpstateNY - 7:45pm on 04/12/06
- Thanks Cyn. I'm thinking about this for Sunday. [NT] - Michael in Phoenix - 1:55pm on 04/13/06