Marengo Cavour Recipes

MARENGO CAVOUR

Steps:

• Combine 6 eggs whites and 1/2 tsp cream of tartar. Beat at highest speed just until frothy.
• Continue beating and add 1 cup of sugar, 1 Tbls. every minute, sprinkling it gradually over the mixing whites.
• Add 1tsp. vanilla and beat for 2 minutes. The whites should hold very stiff, sharp unbending peaks.
• Trace two 8" circles on parchment paperand place on two baking sheets. Using pas-try bag with plain tip, spread half of meringue on each disk. On second circle pipe with decorative swirls and puffs.
• Bake in 250 F oven 1 1/2 hours (color should be pure white to pale amber). Switch meringues halfway through baking. Turn off oven, leave meringues in closed oven for 3-4 hours to continue drying, or to leave in oven overnight.
• Blend 1 teaspoons instant coffee powder, 4 Tbls.Frangelico, 2 Tbls. Kahlua and 1 teaspoons vanilla.
• Beat 2 cups whipping cream until stiff, fold in coffee mixture and 10 oz.coarsely chopped chocolate.
• Place flat meringue on plate, spreadwhipped cream just on top disk. Place decorative disk on top. Cut in wedges.

CHICKEN MARENGO

Steps:

• Wash chicken pieces and pat dry.
• Season chicken and dredge in flour, shaking off excess.
• Heat oil and butter in large skillet over medium-high heat.
• Brown chicken pieces, a few at a time, then remove to a side plate as they are browned and continue with other pieces, adding more oil and butter if necessary.
• Quickly brown mushrooms, then remove to a side plate.
• Add onions to pan and cook over medium-low heat for 5 minutes.
• Stir in broth.
• Add tomatoes, green pepper, olives, garlic and allspice; simmer for 3-4 minutes.
• Return chicken to pan; cover and simmer for 25-30 minutes, or until tender.
• Arrange chicken on platter and keep warm in oven.
• Stir lemon juice into mixture in pan, add mushrooms and bring to the boil.
• Boil until reduced by half.
• Pour over chicken and serve.